Type II Diabetes is a serious health condition that generally results when the body is unable to properly process excess amounts of glucose circulating in the blood stream. More commonly occurring in adults, type II diabetes does not require insulin injections for management, but rather can be controlled by careful adherence to a low Glycemic index diet.

Nutritionists have long been advocates of the premise that high Glycemic index foods should be limited in our diets in order to promote low blood sugar and its related damage to other organs in the body. In addition to being directly related to type II diabetes, a diet consisting of primarily high Glycemic index foods has also been associated with stroke, heart disease, kidney failure and even nerve damage to the lower extremities of the body.

Type II diabetes is often referred to in medical circles as a silent killer, primarily because most people who suffer from it are not aware they have it. Due to its insidious nature of presenting no obvious symptoms, type II diabetics are often unaware of just how serious their condition is because although the deficiency of insulin is a viable health risk, the pancreas struggles very hard to produce some insulin in order to keep the body functioning, which makes early detection difficult.

Type II diabetes can be readily controlled by a careful adherence to a diet that is based primarily on consumption of low Glycemic index foods interspersed with a minimum of high Glycemic index content.

A well-balanced diet for someone who has been diagnosed with type II diabetes should consist of low Glycemic index foods. In addition, consideration should be given to:

-Foods low in saturated fats. Foods known to be high in fat include anything fried in hydrogenated oils like French fries, onion rings, etc. These foods should be totally eliminated or severely restricted for any diabetic.
-Try to limit protein intake to those products prepared with non-fat dairy products. Skinless poultry, baked fish and lean meats should be eaten in moderation.
-Carbohydrate consumption should be restricted to whole grain cereals, pasta and bread again, in moderation.
-Increase consumption of fresh fruit and fresh vegetables. Some nutritionists believe that consumption of uncooked, raw vegetables can actually reduce and sometimes eliminate the detrimental effects of type II diabetes.
-Choice of food should be relevant to variables such as vitamin, mineral and fiber content.
-Have at least one low Glycemic index food at every meal while severely limiting highly processed, starch laden foods like potatoes and refined breads and pasta.
-Instead of plastering salads with creamy dressing, use vinaigrette on the side. Try dipping veggies in vinaigrette instead of pouring it on. You use much less that way.
-Take smaller portions of food. Eat slowly -give your stomach a chance to digest what you have eaten before you overload it.

Foods with a low Glycemic index should be a part of a healthy eating plan, but there are other considerations for type II diabetics such as regulating meal times, limiting glucose intake, increasing fibre and reducing fat intake.

Understanding Glycemic index can help control glucose levels and cholesterol levels which will go a long way in promoting overall good health.

Tarja Anchor
http://www.articlesbase.com/non-fiction-articles/benefits-of-a-low-gi-diet-for-diabetics-90406.html

Doctors can give you a basic idea (text book way as it were) on how to control your diabetes, but you have to try different things to see what works for you or doesn’t. Doctors are there to give you results and to help you if you are off the right path.

Regarding cabohydrates, to understand how they work with your body, you must test your blood sugar quite frequently to see how your blood sugar reacts to different foods (carbohydrates) and the potency curve of your insulin (or other medication that regulates your blood sugar). To start, you want to wait until your blood sugar is below 150 and your blood sugar medication is nearing its peak within two hours from when you begin eating. Then, check your blood sugar once every hour for 4 hours to see how your blood sugar curves. It should peak in 2 hours from when you eat (your body could be different, by testing your blood sugar like this, you will see when your body’s blood sugar will peak). I know test strips are expensive, so do this as often as you can, but at least once a week until you get a feel for what your body does with different types of foods.

I’ve had diabetes for over 20 years, and I still check my blood sugar on an average of 5 times a day. I always get a clean bill of health at each dr. visit.

DIABETIC’S CHECK LIST

Be consistant

Monitor your blood sugar regularly (especially before you go to bed because during the night is the most common -and most dangerous- time to have hypoglycemia or low blood sugar, and is also recommended when you get up to give you a foundation for the day)

Always have sugar (i.e. sweets of some sort) available in case of a low blood sugar reaction

Examine your feet daily

Excercise regularly

Eat a balanced diet (lots of vegetables, a piece of fruit instead of juice, a serving of lean meat or source of protein, a serving of high-fiber bread or cereal, and a serving of dairy)

If your blood sugars are running over 250 two hours (or whenever your body’s blood sugar peaks) after you eat, adjust your medication under the guideance of your dr. to get it in the appropriate area. Always eat a snack or a meal when your blood sugar drops below 140. A glass of juice or a spoon full of jelly is recommended if your blood sugar drops to a dangerously low level (i.e. below 80), then eat a snack so it doesn’t drop down again.

It’s a balancing act. Knowing when your medicine peaks, knowing when your blood sugar level peaks, knowing how much to eat, and knowing how much to excercise, are all a balancing act towards keeping you healthy as a diabetic.

Duration : 0:7:57

Expert: Heidi Kaufman
Bio: Heidi Kaufman is a nutritionist that focuses on disorder prevention through diet. She gives lectures and teaches class at the local hospital about how to live with diabetes.
Filmmaker: Reggie Hayes

Duration : 0:2:23

Expert: Heidi Kaufman
Bio: Heidi Kaufman is a nutritionist that focuses on disorder prevention through diet. She gives lectures and teaches class at the local hospital about how to live with diabetes.
Filmmaker: Reggie Hayes

Duration : 0:3:6

Expert: Heidi Kaufman
Bio: Heidi Kaufman is a nutritionist that focuses on disorder prevention through diet. She gives lectures and teaches class at the local hospital about how to live with diabetes.
Filmmaker: Reggie Hayes

Duration : 0:0:59

Expert: Heidi Kaufman
Bio: Heidi Kaufman is a nutritionist that focuses on disorder prevention through diet. She gives lectures and teaches class at the local hospital about how to live with diabetes.
Filmmaker: Reggie Hayes

Duration : 0:2:6

Expert: Heidi Kaufman
Bio: Heidi Kaufman is a nutritionist that focuses on disorder prevention through diet. She gives lectures and teaches class at the local hospital about how to live with diabetes.
Filmmaker: Reggie Hayes

Duration : 0:1:50