Diabetes Cure
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DIABETES diabetes management

Basic Nutritional Guidelines for People with Diabetes

1. Develop a routine. Eat meals about the same time each day. Space meals no more than 4 1/2 or 5 hours apart when awake. Do not skip meals. Avoid snacks. If hungry between meals, eat raw vegetables (for example cucumber, celery, lettuce, and radishes).

2. Eat three (3) balanced meals daily. Control your portion size and limit second helpings. Eat a variety of foods. Limit lean meat, fish, and poultry to 6-7 ounces per day.

3. Limit the following starchy foods to 1 or 2 servings per meal:

1/2 cup corn 1/2 cup peas 1/2 cup pinto beans

1/2 cup rice 1/2 cup white or sweet potatoes 6 plain crackers

1/2 cup winter squash 1/2 cup noodles or pasta 1 slice of bread

1 roll or biscuit 1/2 cup cooked cereal 1 tortilla, corn/flour

1/2 cup dry cereal 3 graham cracker squares

1/2 of a hot dog or hamburger bun, bagel or English muffin

4. Limit fruits to 1 small piece for lunch and supper. No fruits for breakfast. Avoid fruit juices.

5. Limit milk to 2 cups of skim or fat free milk per day.

6. Avoid foods high in fat or oil (for example: fried foods, bacon, sausage, bologna, mayonnaise, and regular cheeses).

7. Increase the use of high fiber foods, such as: dried beans, whole grains, and raw vegetables.

8. Use sugar substitutes like Equal and Sweet n' Low. Avoid the use of sugar and sweets.

9. Avoid the use of alcoholic drinks. These can interact with your medicine.

10. Limit desserts to one of the following and count as a starch food at mealtime.

One slice of plain cake (such as angel food), no icing

Six vanilla wafers or 3 gingersnap cookies

One-half cup sugar-free ice cream or pudding

Sugar-free pie (count as 1 fruit and 2 fats)

11. Limit low-calorie foods to 20 calories per meal.

Examples are: 1 tablespoon regular catsup, 1 tablespoon low-sugar jam or jelly, etc.

12. Use sugar-free, calorie-free items as desired.

Examples are: tea, sugar-free Kool-Aid, diet soda, diet gelatin, sugar-free gum, sugarfree popsicles, sugar-free syrup, sugar-free jelly, etc.


Sugar syrup brownies regular chewing gum honey jelly/jam cake with icing carbonated beverages glazes ice cream doughnuts sweet pickles sorbet preserves pie breath mints gelatin sherbet pudding molasses candy pan dulce cobblers brown sugar, piloncillo.

Any meat or vegetable made with a glaze or syrup, and all foods prepared with regular sugar.

General Nutrition Guidelines

The goals of diabetes nutrition are the control of blood glucose and lipid levels without compromising overall nutrition and health, provide appropriate calories, prevent, delay or treat nutrition related complications, and improve health.

A. Nutrition Guidelines

1. Stress consistent timing of meals and control of food portions.

2. Eat a variety of foods every day.

3. Achieve or maintain a desirable weight.

4. Eat less sugar/use sugar substitute (Aspartame, Acesulfame Potassium and Saccharin).

5. Eat foods high in fiber.

6. Use less salt.

7. Consume the least amount of fat possible.

B. Carbohydrate Intake

1. Individualize based on client need. 40% or less suggested if overweight or obese.

2. Consume more complex (unrefined) carbohydrates with fiber.

3. Eat 2 servings of fruits each day, preferably with lunch and dinner.

One serving equals: 1/2 c. canned fruit or juice, or 1 c. fresh fruit. Avoid juices (except when hypoglycemic) which may cause the blood glucose to elevate very rapidly. Focus on fresh fruits that have more fiber with no more than 2-3 servings per day.

4. Eat 4-6 servings of vegetables each day. One serving equals: 1/2 c. cooked vegetable, or 1 c. raw vegetable.

5. Other CHO choices include: 1 tortilla or slice of bread, 1/2 c. cooked pasta, rice, or potatoes, or 4-6 saltine crackers. Limit starches to 2-3 per meal.

C. Required Fiber

1. Eat 20-35 grams per day.

2. Major sources: raw fruits and unpeeled vegetables, beans, legumes, whole grain breads, and cereals.

D. Protein Intake

1. 20 to 30% of total calories; this equals 7 to 8 ounces per day (3 oz.= the size of a deck of cards).


2. 0.8 gram protein/kg of body weight for adults with onset of nephropathy.

3. One serving is: 3 oz. lean beef, chicken, or fish, 1 c. skim milk, 1 c. yogurt, 3 oz. cheese, or 1 egg.

4. Adjustments should be made for conditions such as renal failure or hypertension.

E. Fat Intake

1. Less than 30% of total calories per day.

2. Less than 10% of total calories per day from saturated fat.

3. Limit cholesterol intake to less than 300 mg/dl per day.

4. Avoid saturated fat: animal fats (found in fatty meats, poultry skin), hydrogenated shortenings and fats, some vegetable oils (coconut, palm, palm kernel, cocoa butter), whole milk and whole milk products, and most commercially baked goods.

5. Use more mono and poly-unsaturated fats, i.e., canola, olive or corn oils.

F. Alcohol (Use with doctor approval)

1. No more than two equivalents 1 to 2 times per week.

2. One equivalent is: 1.5 oz. distilled beverage, 4 oz. wine or 12 oz. beer.

3. Food should be consumed with alcoholic beverages to prevent hypoglycemia.

G. Other Names for Sugar

1. Glucose, dextrose, corn syrup

2. Fructose (fruit sugar), molasses, lactose

3. Honey, raw honey, invert sugar

4. Maltose, malted syrup, dextrin

5. Sugar alcohols: sorbitol, mannitol, xylitol

H. Sodium

1. Choose low-sodium foods: fresh or frozen vegetables (avoid canned foods), powdered seasonings (avoid onion and garlic salt), fewer fast foods and convenience foods, and avoid Oriental foods.

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