Sugar-dense frosting, regular soda and fudge all have concentrated refined sugar and little else in the way of nutrition. They immediately elevate blood glucose above safe levels.
Fruits and vegetables contain fructose, which is one step closer to glucose than sugar in the digestion process. Diabetics should severely limit consumption of fruits like plums, mangoes and all dried fruits. Interestingly, carrots contain more fructose per ounce than most fresh fruits.
High-starch foods like rice, potatoes, gravy and breakfast cereals are converted into sugar during the digestion process, adding to the glucose load.
4. REFINED GRAINS
Avoid refined or single grains. White bread, fried
foods and cupcakes generally contain refined, single-grain flour, which goes straight to sugar in the digestive process. It’s also used heavily in restaurant food.
5. PREPARED FOODS
Frozen dinners, “instant” potatoes and even frozen vegetables contain more sugar and starch (and thus more carbs) than their freshly prepared counterparts. Preservatives often include more sugar and large measures of salt.
Alcohol is toxic for everyone, but distilled spirits cause diabetics’ blood glucose to “crash.” Dry wine and beer in moderation appear not to be as dangerous.
Although foods contain many nutrients, it is easiest to categorize them in three groups: carbohydrates, proteins, and fats.
•Carbohydrate foods include bread, potatoes, rice, crackers, cookies, sugar, fruit, vegetables, and pasta. When digested, carbohydrates provide fuel for energy.
•Protein foods include meat, poultry, fish, eggs, cheese, dried beans, and legumes. When digested, protein is used to build and repair your body. Some protein may also be used as fuel for energy.
•Fat foods include butter, margarine, cooking oil, cream, bacon, and nuts. When digested, fats are stored as fat cells or later used as fuel for energy.