List of foods to be avoided during diabetes and the food beneficial for health.  

More of carbohydrate must be given as complex starches rather than simple sugars as they breakdown more slowly to release glucose in blood. The presence of fibre in complex carbohydrate like grains, vegetables and other starches slows the glucose absorption. One should emphasise more on the high fibre foods instead of high fibre supplements available in the market. Foods to be avoided

Glucose, sugar, honey, all sweets, chocolates and candies.

Foods to be restricted

Potatoes, yam, arbi, sweet potatoes, mangoes, grapes, bananas, alcoholic beverages, fried foods, paranthas, poories, pakoras, mathris, deep fried foods, dry fruits, salad oils, cakes and pastries.

Foods to be used freely

Green leafy vegetables, tomatoes, cucumber. radish, soups, buttermilk, tea and coffee without sugar.

Answered by Debashis at 9:13 AM on July 11, 2008

Carbohydrate foods:
Carbohydrate foods are one of the best sources of energy for our body. Foods high in carbohydrate include fruit, milk, yoghurt, breads, cereals, legumes (eg dried beans, lentils, chickpeas) and starchy vegetables like corn, potato, and sweet potato.
Not all carbohydrate foods are the same. All carbohydrate foods are converted to glucose, but they do so at different rates – some slow, some fast. Previously, carbohydrate foods were grouped according to how much sugar and starch (complex carbohydrate) they contained.

Foods high in sugars include fruit, dairy foods and table sugar (sucrose), whereas foods high in starch include breads, cereals, legumes, and starchy vegetables. It was assumed that sugars were quickly absorbed into the blood while starches were slowly absorbed. Based on these assumptions, people were advised to eat mainly starches and to limit foods that were high in sugars.

The Glycemic Index

In the 1980s, a new method of classifying carbohydrate foods called the Glycemic Index (GI) was invented. It proved once and for all that not all sugars are absorbed quickly into the blood and that not all starches are slowly absorbed.

The GI is a ranking of carbohydrates in food according to their effect on blood glucose (sugar) levels (BGLs) after eating. Foods with a low GI (55 or less) cause blood glucose levels to rise more slowly, over a longer period of time than high GI foods (70 or more).

Therefore, lower GI foods are the best choices when trying to maintain constant energy levels throughout the day, and when aiming to keep BGLs steady for longer. Higher GI foods, on the other hand, may be useful for athletes during prolonged physical activity (longer than one hour) to top up the body’s energy supply quickly, and to replace lost energy and carbohydrate (glycogen) stores immediately after their event.

Benefits of a Low GI Diet

Research has shown that a higher GI diet may increase the risk of developing type 2 diabetes and heart disease. On the other hand, a lower GI, high fibre diet may help reduce the risk of developing type 2 diabetes. A low GI diet may also help reduce triglycerides, and total and LDL (bad) cholesterol and raise HDL (good) cholesterol, which overall may help protect against heart disease.

Another major risk factor for developing both type 2 diabetes and heart disease is being overweight or obese. Low GI foods may enhance the feelings of fullness after eating. This may assist in weight loss as it can help reduce overeating and help keep people feeling fuller for longer so that their total kilojoule intake may be reduced.

Eating the Low GI Way

In order to eat a lower GI diet, all carbohydrate foods that you eat do not need to be low GI. In order to lower the average GI of your diet, you should try to eat at least one serve of low GI carbohydrates at each meal, or base at least two meals each day on low GI choices. The following table lists commonly eaten lower GI foods:

Food Group
Examples
Breads


W holegrain, Multigrain, Fruit loaf

Cereals
Pasta, noodles, rice vermicelli
Basmati or Doongara rice
Breakfast cereals eg. All-bran, Guardian, Traditional Rolled Oats

Vegetables - starchy
Sweet potato, Sweet corn

Legumes
All dried beans (except broad), lentils and chickpeas

Fruits
Orchard fruits: eg apples, apricots, grapefruits, oranges, pears, peach, plums.
Dairy
Milk, yoghurt, custard, ice cream (choose low fat options)

Answered by Gyan Singh at 2:08 PM on June 28, 2008

well;
Carbohydrate foods:

Carbohydrate foods are one of the best sources of energy for our body. Foods high in carbohydrate include fruit, milk, yoghurt, breads, cereals, legumes (eg dried beans, lentils, chickpeas) and starchy vegetables like corn, potato, and sweet potato.

Not all carbohydrate foods are the same. All carbohydrate foods are converted to glucose, but they do so at different rates – some slow, some fast. Previously, carbohydrate foods were grouped according to how much sugar and starch (complex carbohydrate) they contained.

Foods high in sugars include fruit, dairy foods and table sugar (sucrose), whereas foods high in starch include breads, cereals, legumes, and starchy vegetables. It was assumed that sugars were quickly absorbed into the blood while starches were slowly absorbed. Based on these assumptions, people were advised to eat mainly starches and to limit foods that were high in sugars.

The Glycemic Index

In the 1980s, a new method of classifying carbohydrate foods called the Glycemic Index (GI) was invented. It proved once and for all that not all sugars are absorbed quickly into the blood and that not all starches are slowly absorbed.

The GI is a ranking of carbohydrates in food according to their effect on blood glucose (sugar) levels (BGLs) after eating. Foods with a low GI (55 or less) cause blood glucose levels to rise more slowly, over a longer period of time than high GI foods (70 or more).

Therefore, lower GI foods are the best choices when trying to maintain constant energy levels throughout the day, and when aiming to keep BGLs steady for longer. Higher GI foods, on the other hand, may be useful for athletes during prolonged physical activity (longer than one hour) to top up the body’s energy supply quickly, and to replace lost energy and carbohydrate (glycogen) stores immediately after their event.

Benefits of a Low GI Diet

Research has shown that a higher GI diet may increase the risk of developing type 2 diabetes and heart disease. On the other hand, a lower GI, high fibre diet may help reduce the risk of developing type 2 diabetes. A low GI diet may also help reduce triglycerides, and total and LDL (bad) cholesterol and raise HDL (good) cholesterol, which overall may help protect against heart disease.

Another major risk factor for developing both type 2 diabetes and heart disease is being overweight or obese. Low GI foods may enhance the feelings of fullness after eating. This may assist in weight loss as it can help reduce overeating and help keep people feeling fuller for longer so that their total kilojoule intake may be reduced.

Eating the Low GI Way

In order to eat a lower GI diet, all carbohydrate foods that you eat do not need to be low GI. In order to lower the average GI of your diet, you should try to eat at least one serve of low GI carbohydrates at each meal, or base at least two meals each day on low GI choices. The following table lists commonly eaten lower GI foods:

Food Group
Examples
Breads


W holegrain, Multigrain, Fruit loaf

Cereals
Pasta, noodles, rice vermicelli
Basmati or Doongara rice
Breakfast cereals eg. All-bran, Guardian, Traditional Rolled Oats

Vegetables - starchy
Sweet potato, Sweet corn

Legumes
All dried beans (except broad), lentils and chickpeas

Fruits
Orchard fruits: eg apples, apricots, grapefruits, oranges, pears, peach, plums.

Dairy

Milk, yoghurt, custard, ice cream (choose low fat options)

Answered by Romi at 9:46 AM on June 21, 2008

avoid sweets and rice.have wheat foods.

Answered by ravichandran at 7:43 PM on June 15, 2008

well;
Carbohydrate foods:

Carbohydrate foods are one of the best sources of energy for our body. Foods high in carbohydrate include fruit, milk, yoghurt, breads, cereals, legumes (eg dried beans, lentils, chickpeas) and starchy vegetables like corn, potato, and sweet potato.

Not all carbohydrate foods are the same. All carbohydrate foods are converted to glucose, but they do so at different rates – some slow, some fast. Previously, carbohydrate foods were grouped according to how much sugar and starch (complex carbohydrate) they contained.

Foods high in sugars include fruit, dairy foods and table sugar (sucrose), whereas foods high in starch include breads, cereals, legumes, and starchy vegetables. It was assumed that sugars were quickly absorbed into the blood while starches were slowly absorbed. Based on these assumptions, people were advised to eat mainly starches and to limit foods that were high in sugars.

The Glycemic Index

In the 1980s, a new method of classifying carbohydrate foods called the Glycemic Index (GI) was invented. It proved once and for all that not all sugars are absorbed quickly into the blood and that not all starches are slowly absorbed.

The GI is a ranking of carbohydrates in food according to their effect on blood glucose (sugar) levels (BGLs) after eating. Foods with a low GI (55 or less) cause blood glucose levels to rise more slowly, over a longer period of time than high GI foods (70 or more).

Therefore, lower GI foods are the best choices when trying to maintain constant energy levels throughout the day, and when aiming to keep BGLs steady for longer. Higher GI foods, on the other hand, may be useful for athletes during prolonged physical activity (longer than one hour) to top up the body’s energy supply quickly, and to replace lost energy and carbohydrate (glycogen) stores immediately after their event.

Benefits of a Low GI Diet

Research has shown that a higher GI diet may increase the risk of developing type 2 diabetes and heart disease. On the other hand, a lower GI, high fibre diet may help reduce the risk of developing type 2 diabetes. A low GI diet may also help reduce triglycerides, and total and LDL (bad) cholesterol and raise HDL (good) cholesterol, which overall may help protect against heart disease.

Another major risk factor for developing both type 2 diabetes and heart disease is being overweight or obese. Low GI foods may enhance the feelings of fullness after eating. This may assist in weight loss as it can help reduce overeating and help keep people feeling fuller for longer so that their total kilojoule intake may be reduced.

Eating the Low GI Way

In order to eat a lower GI diet, all carbohydrate foods that you eat do not need to be low GI. In order to lower the average GI of your diet, you should try to eat at least one serve of low GI carbohydrates at each meal, or base at least two meals each day on low GI choices. The following table lists commonly eaten lower GI foods:

Food Group
Examples
Breads


Wholegrain, Multigrain, Fruit loaf

Cereals
Pasta, noodles, rice vermicelli
Basmati or Doongara rice
Breakfast cereals eg. All-bran, Guardian, Traditional Rolled Oats

Vegetables - starchy
Sweet potato, Sweet corn

Legumes
All dried beans (except broad), lentils and chickpeas

Fruits
Orchard fruits: eg apples, apricots, grapefruits, oranges, pears, peach, plums.

Dairy

Milk, yoghurt, custard, ice cream (choose low fat options)

Answered by kishore at 7:06 PM on June 14, 2008

More of carbohydrate must be given as complex starches rather than simple sugars as they breakdown more slowly to release glucose in blood. The presence of fibre in complex carbohydrate like grains, vegetables and other starches slows the glucose absorption. One should emphasise more on the high fibre foods instead of high fibre supplements available in the market. Foods to be avoided

Glucose, sugar, honey, all sweets, chocolates and candies.

Foods to be restricted

Potatoes, yam, arbi, sweet potatoes, mangoes, grapes, bananas, alcoholic beverages, fried foods, paranthas, poories, pakoras, mathris, deep fried foods, dry fruits, salad oils, cakes and pastries.

Foods to be used freely

Green leafy vegetables, tomatoes, cucumber. radish, soups, buttermilk, tea and coffee without sugar.

Answered by Anonymous at 11:23 AM on June 14, 2008

Sohail,
Any food that gets converted to glucose quickly should be avoided. That is because, glucose quickly moves to blood. So one needs to avoid refined carbs like-all maida products(white bread, glucose biscuits, some fruits like mango, water melon, banana etc) Try to get a list of foods that show their glycemic index. All foods with high glycemic index should be avoided by diabetics.
Food stuffs beneficial for diabetics are- chapaties made of wheat bran, soya flour and gram flour, fibre rich foods like raw salads, vegetables like bitter gourd, french beans, cabbage, most lentils in moderate amounts

Answered by Monika Mehan at 10:21 PM on June 13, 2008