Article ID # 20060705
The Diabetes Diet
by Joanne Gallo
Energy Times, July 5, 2006

Yes, you can still enjoy mealtime-and not even give up dessert. In fact, tasty, nutritious dishes-like the ones featured on the pages ahead-should be an integral part of your plan to prevent or manage the blood-sugar blues. Here, ET offers a few simple guidelines to help you embrace eating.

When it comes to diabetes and food, it often seems like an all or nothing proposition. Many diabetics crave and indulge in sugar and carbohydrates, a hallmark sign of the disease, which only makes them sicker, fueling a vicious cycle. On the other hand, those who fear that they "ate" their way into it can become suspicious of every morsel and limit their diets so much that they miss out on vital nutrients. But neither feast nor famine is a useful strategy if you're struggling with type 2 diabetes or trying to ward it off. Instead of viewing food as an object of either desire or dread, your dietary philosophy should embrace eating as simple, enjoyable and beneficial. "Eating wisely is one of your most powerful weapons in the fight against diabetes," asserts Sandra Woodruff, MS, RD, LD/N, author of The Complete Diabetes Prevention Plan (Avery). What's more, it doesn't have to be complicated. "For most people, it's simply a matter of getting back to basics-replacing overly processed foods with wholesome alternatives."

The most obvious place to start is by avoiding sugar and all foods containing it. Then replace refined foods like white bread, white rice and low-fiber cereals with whole-grain breads, cereals and pasta. (The new whole-grain breads and pastas are quite good-no more of the gritty, heavy stuff.) Emphasize vegetables, salads, fruits, lean meats, skinless poultry, seafood, legumes, low-fat dairy foods and good fats like nuts and olive oil. "There is no single optimal diet to prevent diabetes," notes Woodruff, "which is good since people have such different tastes and preferences. However, the typical 'Western' diet (high in fatty meats, French fries, high-fat dairy foods, refined grains and sweets) is associated with a nearly 60% increased risk of developing diabetes (Annals of Internal Medicine 2002). On the other hand, diets high in whole grains, nuts, unsaturated fats and vegetables are associated with a lower diabetes risk." The important thing, adds Woodruff, is that meals should include some lean protein, good carbohydrates and good fat.

Check the Index
One system that experts advocate for diabetes and weight management is the glycemic index (GI), which was developed in the '80s to rank foods containing carbohydrates based on how much they raise blood sugar levels. High-GI foods are quickly digested and absorbed, causing a sharp rise in blood sugar and insulin levels, while low-GI foods are slowly digested and absorbed, leading to a smaller, more gradual rise. With high-GI foods, the pancreas must work harder to handle the burst of incoming sugar; over time the pancreas can become worn out and type 1 diabetes develops.

Nutritionists and health professionals debate the relevance and accuracy of the glycemic index, but Woodruff believes it has its merits. "There are individual variations in how high blood sugar rises after eating a given food," she says. "But, in general, for any individual, a high-GI food like white bread will produce a significantly higher rise in blood sugar than a low-GI food like oatmeal or pasta. So the overall concept of GI is very useful in meal planning." Woodruff adds that you do not have to totally eliminate all high-GI foods, just have them in reasonable portions and eat them with lower-GI accompaniments.

In fact, old favorites can still be eaten and enjoyed with just a few healthy tricks of the trade. "For instance, pasta dishes can be made with whole-grain pasta, lean meat and reduced-fat cheeses," says Woodruff. "French toast and pancakes can be whole grain and topped with low-sugar fruit sauce. Even dessert can feature fruits, whole grains, low-fat dairy products, nuts and other wholesome ingredients." Woodruff recommends using extra-virgin olive oils for cooking, as well as canola oil for baking because it has no interfering flavors. Walnut oil, which like canola contains healthy omega-3 fats, is a great choice for salads, imparting a distinct nutty flavor. Herbs like basil, thyme, rosemary, oregano, dill, parsley and garlic can also help spice up your cooking.

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