Diabetics must constantly eat the right foods to ensure that the glucose in their blood stays normal or near normal limits with the help of regular insulin shots (during conventional diabetes control methods). This means a regimented system of moderate eating. Some foods are perfect for one reason of another for diabetics but the best diabetes diet is not one of the few foods but a well-rounded diet of moderation
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oat bran and fiber :. Beta Glucan Rich
Total fiber recommendations range from 15 to 38 grams per day but oat bran flour and barley in particular may provide the boost that diabetics need. Fiber is recognized as beneficial in slowing the absorption of glucose in the body and more importantly beta-glucan rich fibers oat bran flour and barley reduce postprandial (after-meal) glycemic response in diabetic (Queenan et al.). Eating 40-plus grams of dietary fiber per day leads to better digestive transit and further improved glycemic response.
An Apple a Day: Quercetin and Vascular Function
The traditional apple-a-day remedy for health problems takes on a new meaning for diabetics. For diabetics not just one apple contains some of the benefits of other fruits and vegetables as higher nutritional density and increased satiety when enjoyed with food apples also contain bioflavonoid quercetin. Quercetin administration improves vascular function for diabetics which can result in reduced blood glucose levels. Furthermore quercetin antiatherogenic effects by reducing the likelihood of atheromas or plaque in blood vessels further to help patients with diabetes by fighting heart disease.
Rosemary green tea cranberry and blueberry: Flavonoids compounds
Foods like rosemary green tea cranberries blueberries and lemon balm are the last of the diabetic’s superfoods”. These foods contain polyphenolic compounds. Flavonoids are compounds are natural alpha amylase inhibitors. This means that the lower postprandial blood glucose levels. Cinnamon has also been shown to provide improvements in fasting glucose glucose tolerance and insulin sensitivity.”