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Carbohydrates are converted to glucose or Diabetes Freedom sugar not long after they have been eaten. In less than two hours, they are already in the bloodstream. For the non-diabetic, the sugar is absorbed into the cells where they are used as energy. For the diabetic, since the body is unable to produce sufficient insulin to move the glucose into the cells, the glucose remains in the bloodstream. The same thing occurs if the body is not able to make proper use of the insulin.
As a diabetic, you need to learn how carbohydrates are counted so that your bloodstream does not have too much glucose to result in high levels of blood glucose. Your dietitian will help you to determine your carbohydrates need for each meal and in each day. Measurement of carbohydrates is in grams. Fifteen grams give you one serving. Half a cup of root vegetables, one-third of a cup of pasta or rice, a small fruit or a slice of white bread comprises a serving. The amount of carbohydrates needed for a meal by most diabetics is about forty to sixty grams. Most can eat about 150 - 160 grams a day, more or less depending on weight, gender and age.
Since diabetics are more susceptible to heart disease, their consumption of fat, particularly saturated fats, have to be monitored. Excess glucose or sugar in the blood affects the artery walls. Since it is easier for fat to accumulate, diabetics have to be careful about the quantity of fat in their food. They have to choose food with less than three grams of fat in each serving. Limit red meat to once a day and twice or thrice a week. Instead of red meat, eat poultry, fish and lean meats.
