Modes of Treatment of diabetes - VI
Hi friends,
Let us discuss more about foods in diabetes.
Prohibited foods:Followings are the prohibited foods for a diabetic:
Sugar, glucose, honey, jam, chocolates, sweets, sweet drinks, sweetened milk, canned fruits, sweet biscuits, cakes, pie, pudding, peppermint and alcohol.
Foods to be taken in moderation:Following are the foods that are to be taken in moderation:
Cereals, pulses, potatoes, peas, dry fruits, cheese, milk, butter, ghee, oil, meat, eggs, fish.
Foods that can be taken as desired:Following foods are to be taken as desired:
Most fruits, vegetables, drinks (tea, coffee, etc. sweetened with sachharine).
Classification of foods:
Foods can be divided into eight categories:
1. Vegetables (Type A): e.g., cabbage, cauli flower, cucumber, brinjals, karelas, ladies finders, tomatoes, raddish, chillies, etc.
The carbohydrate-content of these vegetables is very low. Such vegetables can be taken as much as desired in the raw form; however they should not be consumed more than a cupful if cooked.
2. Vegetables (Type B): e.g., carrots, onion, green peas, beet, raw mangoes, etc.
Every 100 gms of these vegetables have 7 gms of carbohydrates and 2 gms of proteins (totally 36 calories)
3. Fruits: The fruits [ apple (80 gms), banana (50 gms), Watermelon (175 gms), Fresh figs (50 gms), Dried Figs (30 gms), Grapes (75 gms), Ripe Mango (70 gms), Orange (100 gms), Sweet lime (100 gms), Guava (100 gms), Papaya (80 gms) and Pinaple (80 gms)] when consumed in quantities mentioned alongside, supply 10 gms of carbohydrates (i.e. 40 calories)
4. Cereals: When consumed in the specified quantities, the following cereals supply 15 gms of carbohydrates and 2 gms proteins supply 15 gms of carbohydrates and 2 gms proteins (totally 68 calories): Jwar, bajra or wheat flour- 2-1/2 tablespoons (20 gms boiled rice 1/2 cup (100 gms); non sweet biscuits (20 gms); boiled potatoes- 2 (100 gms); sweet potatoes - 1/4 cup (50 gms).
5. Pulses: Generally, 1 small container (cup) of any cooked supplies 125 to 140 calories.
6. Fats: Approximately 45 calories are obtained from Butter, ghee or oil- 1 teaspoon (5 gms). Cashewnuts, almonds, groundnuts- 10 gms.
7. Milk: 1 cup of milk or curd supplies 12 gms of carbohydrates, 8 gms of proteins and 10 gms of fats (totally 170 calories). A reduction of 40 calories can be achieved by removing fat from the milk.
8. Non- vegetarian foods: 30 gms of meat or fish or 1 (50 gms) egg supply 7 gms protein and 5 gms fats (totally 80 calories).
Sweetening agents to be used instead of sugar:
Such sweetening agents include sachharine, fructose and sorbitol. Of these, sachharine is preferable since it has no nutritional value. It is about 350 times sweeter than sugar. It is available in the market in tablet or liquid forms. It should be noted that sachharine should not be added to food while cooking because extreme heat disintegrates it to create a very disagreeable and bitter taste. It should be added to foods after they have been cooked and while they are cooling.
Alcohol:Alcohol variously harms the diabetic:
1. It suddenly brings down the blood sugar level, more so in those diabetics who take oral hypoglycemic drugs. A very low blood sugar level may cause unconsciousness (hypoglycemic coma), a critical condition calling for urgent steps. Unfortunately, however such unconscious persons get no attention because people think that he/she has collasped due to excessive alcohol intake.
2. It harms the liver.
3. It stimulates the appetite and leads to obesity, whose connection with diabetics is well known.
Thanks,
Team- Knowledgeishealing
Let us discuss more about foods in diabetes.
Prohibited foods:Followings are the prohibited foods for a diabetic:
Sugar, glucose, honey, jam, chocolates, sweets, sweet drinks, sweetened milk, canned fruits, sweet biscuits, cakes, pie, pudding, peppermint and alcohol.
Foods to be taken in moderation:Following are the foods that are to be taken in moderation:
Cereals, pulses, potatoes, peas, dry fruits, cheese, milk, butter, ghee, oil, meat, eggs, fish.
Foods that can be taken as desired:Following foods are to be taken as desired:
Most fruits, vegetables, drinks (tea, coffee, etc. sweetened with sachharine).
Classification of foods:
Foods can be divided into eight categories:
1. Vegetables (Type A): e.g., cabbage, cauli flower, cucumber, brinjals, karelas, ladies finders, tomatoes, raddish, chillies, etc.
The carbohydrate-content of these vegetables is very low. Such vegetables can be taken as much as desired in the raw form; however they should not be consumed more than a cupful if cooked.
2. Vegetables (Type B): e.g., carrots, onion, green peas, beet, raw mangoes, etc.
Every 100 gms of these vegetables have 7 gms of carbohydrates and 2 gms of proteins (totally 36 calories)
3. Fruits: The fruits [ apple (80 gms), banana (50 gms), Watermelon (175 gms), Fresh figs (50 gms), Dried Figs (30 gms), Grapes (75 gms), Ripe Mango (70 gms), Orange (100 gms), Sweet lime (100 gms), Guava (100 gms), Papaya (80 gms) and Pinaple (80 gms)] when consumed in quantities mentioned alongside, supply 10 gms of carbohydrates (i.e. 40 calories)
4. Cereals: When consumed in the specified quantities, the following cereals supply 15 gms of carbohydrates and 2 gms proteins supply 15 gms of carbohydrates and 2 gms proteins (totally 68 calories): Jwar, bajra or wheat flour- 2-1/2 tablespoons (20 gms boiled rice 1/2 cup (100 gms); non sweet biscuits (20 gms); boiled potatoes- 2 (100 gms); sweet potatoes - 1/4 cup (50 gms).
5. Pulses: Generally, 1 small container (cup) of any cooked supplies 125 to 140 calories.
6. Fats: Approximately 45 calories are obtained from Butter, ghee or oil- 1 teaspoon (5 gms). Cashewnuts, almonds, groundnuts- 10 gms.
7. Milk: 1 cup of milk or curd supplies 12 gms of carbohydrates, 8 gms of proteins and 10 gms of fats (totally 170 calories). A reduction of 40 calories can be achieved by removing fat from the milk.
8. Non- vegetarian foods: 30 gms of meat or fish or 1 (50 gms) egg supply 7 gms protein and 5 gms fats (totally 80 calories).
Sweetening agents to be used instead of sugar:
Such sweetening agents include sachharine, fructose and sorbitol. Of these, sachharine is preferable since it has no nutritional value. It is about 350 times sweeter than sugar. It is available in the market in tablet or liquid forms. It should be noted that sachharine should not be added to food while cooking because extreme heat disintegrates it to create a very disagreeable and bitter taste. It should be added to foods after they have been cooked and while they are cooling.
Alcohol:Alcohol variously harms the diabetic:
1. It suddenly brings down the blood sugar level, more so in those diabetics who take oral hypoglycemic drugs. A very low blood sugar level may cause unconsciousness (hypoglycemic coma), a critical condition calling for urgent steps. Unfortunately, however such unconscious persons get no attention because people think that he/she has collasped due to excessive alcohol intake.
2. It harms the liver.
3. It stimulates the appetite and leads to obesity, whose connection with diabetics is well known.
Thanks,
Team- Knowledgeishealing
posted by KIH @ 10:22 PM
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