September 15th, 2010 -- Posted in diabetic food |
I was listening to arguments over our education system today. Education is a very popular topic for debate in the UK, and I am sure it is the same in many other countries.
I started to wonder about how much is taught in schools about a good diet and the avoidance of type 2 diabetes. I am convinced that we, as a society, should be prioritising education about health topics, rather than English and Maths. Yes we must provide Maths and English teaching of course, but maybe we should shift the time spent on these subjects a little. There appear to be so many people with weight or health problems these days, surely our education system can help prevent this increasing further?
I don’t know much about what is taught currently in schools about keeping to a good diet, or how it is done. I hope that the food pyramid is an idea that is used sometimes. For those who do not know, the food pyramid is a method of showing the types of foods which should be eaten very regularly and those which should be avoided a lot of the time. So, the top of
the pyramid contains the products that should not be eaten too much, and the bottom of the pyramid shows the products that should be consumed more regularly.
I can just imagine the enjoyment that children might get if they were involved in the creation of their own pyramid, and how much discussion this could create. I am sure this would be an excellent idea for a project at upper primary and lower secondary level. Any lover of Diabetic Desserts out there, who is also a teacher may wish to make a comment.
Anyway I provide one picture of a pyramid and ask one question – where do we place Diabetic Desserts?
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February 16th, 2009 -- Posted in diabetic desserts |
Well my mother has now tried my Sugarless Cake and was very positive about it.
The more I tasted it the more I was impressed with my own efforts (or with the recipe anyway!). The fruity ingredients (prunes, dates, currants) go very well together.
The spices and nuts definitely add a marvelous flavour.
Maybe it doesn’t quite qualify as a Diabetic Dessert, but it is a great diabetic food.
I am going to make another soon, which I will take to my brother’s birthday clebration coming up in a week.
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January 31st, 2009 -- Posted in diabetic diet |
Reducing Sugar in the Diet
I will continue to add more diabetic desserts recipes, and each recipe should have the appropriate ingredients. However if your coming up with your own ideas then here is some advice from Brian D. Johnston, an expert author and lecturer in the fitness and health industries:-
Sugar from milk and fruit sources, for instance, should not exceed 10% of total kcalories.
Concentrated refined sugars (e.g., table sugar) should be limited as much as possible. The objective is to look for other names on food packaging that are sugars, including corn syrup, dextrose, sucrose, corn sweeteners, glucose, fructose, lactose, honey, molasses, maple sugar, maple syrup, sorbitol, mannitol, xylitol, maltose, or anything with ‘sugar’ in the name, e.g., confectioner’s sugar, or invert sugar.
The next step would be to reduce or replace simple sugars with these suggestions:
Reduce sugar in recipes. Even with a vast reduction of up to 20% or more, many recipes taste the same. With some recipes half the sugar can be substituted with an equal portion of a sweet spice, such as cinnamon, fennel, cardamom, allspice, anise, and ginger.
Many breakfast cereals contain high percentages of sugar. Look for those that do not have added sugar and top the cereal with fruit if necessary and preferred. Substitute fruit juices for fruit drinks, soft drinks, punches, and other liquids that contain high amounts of sugar.
If substituting sugars, be aware that there are two types of sweeteners or sugar substitutes. The first type is a class of nutritive sweeteners that absorb slower than sucrose, they do not promote dental caries, and they do contain kcalories. The second is a class of artificial sweeteners that do not contain kcalories, and they are safe for use for diabetics and calorie reduced diets.
Using sugar substitutes (especially artificial sweeteners) should not give people license to consume large amounts of these products simply because they are low in kcalories. They also tend to be low in other nutrient values and it is unclear what medical conditions can arise from over-consumption.
Hence, these products should not be a substitute for fresh fruits, vegetables, or other foods.
However, if it is difficult to make it through the day without a pudding, for example, choose one made with skim milk and a sweetener than a high-fat, high-sugar type.
Sugar Substitute Sweeteners
Nutritive Sweeteners
Fructose – Found in fruits, honey, and some sweet vegetables. Fuctose absorbs more slowly in the GI tract than glucose and metabolizes directly in the liver independent of insulin. Large intakes of 70+ grams per day can cause diarrhea.
Sorbitol – A sugar alcohol found mainly in plants and used in confectioneries (candy), gum, toothpaste, and diabetic desserts. After absorption, sorbitol oxidizes into fructose. Sorbitol results in a slower, less pronounced rise in blood glucose than sugar. More than 10 grams per day may result in diarrhea.
Xylitol – A compound derived from wood sugar. It causes the least harm to teeth of all nutritive sweeteners. Does not increase blood glucose levels. Intake of more than 30 grams per day may result in diarrhea. Also, it may be associated with bladder stones and tumors.
Artificial Sweeteners
Acesulfame K – A synthetic sweetener that is very stable in heat. Marketed as Sweet One, Sunette, or Sun Sweet Tabletop.
Aspartame – Best known as NutraSweet, it is found mainly in soft drinks, gums, pudding mixes, and other foods. It consists of amino acids that break down in the GI tract, then it absorbs and metabolizes. It has a very low nutrient and caloric value.
Saccharin – Better known as Sweet’n Low, Nutra-diet, and Sugar Twin, Saccharin is used primarily in soft drinks and canned fruit. It neither metabolizes or stores in the body, but excretes in the urine.
Saccharin has a bitter aftertaste, is low in kcalories, and may be a possible carcinogen.
Sucralose – Available only in Canada to date. It contains no kcalories and is derived from sugar. It is used in cooking and baking.
About the Author
Brian D. Johnston is the Director of Education and President of the I.A.R.T. fitness certification and education institute. He has written over 12 books and is a contributor author to the Merck Medical Manual. An international lecturer, Mr. Johnston wears many hats in the fitness and health industries, and can be reached at info@ExerciseCertification.com. Visit his site at www.ExerciseCertification.com for more free articles.
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January 18th, 2009 -- Posted in diabetic food |
Diabetic foods – some useful fruits
A lot of diabetic desserts should include a portion of one of the healthy fruits.
All fresh fruits have some benefit, and not just for diabetics. Here a just a few fruits with their benefits:
Pomegranate
Some people call this a super-food which can protect the heart.
Scientists in Israel have shown that drinking a glass of the fruit’s juice can reduce the risk of cardiovascular disease. A quote from Professor Michael Aviram, who led the team: “Pomegranate juice contains the highest antioxidant capacity compared to other juices, red wine and green tea”.
Drinking a glass of pomegranate juice every day improves the function of blood vessels, reduces hardening of the arteries and improves heart health.
The round, leathery fruit is full of edible seeds nestled in tiny juice sacs. Brimming with vitamins A, C, E and iron, the pomegranate has been cultivated since pre-historic times. In the West, the fruit is still regarded as a novelty, but food writers like Rosemary Stark are keen to change this.
She said: “I find it has one of the finest sweet/sour balances of any fruit.
“Try sprinkling some over your breakfast muesli, or lunchtime hummus.”
Apple
This popular sub-acid fruit, one of the most valuable of all fruits, has been found beneficial in the treatment of diabetes because of its rich pectin content. Pectin is a natural therapeutic ingredient found in the inner portion of the rind and the pulp. It aids in detoxification of the body by supplying the galacturonic acid needed for the elimination of certain harmful substances. This food element reduces the body’s insulin requirements by approximately 35 percent.
The apple is also considered valuable in depression. The various chemical substances present in the fruit, such as Vitamin B1, phosphorous and potassium, help the synthesis of glutamic acid, which controls the wear and tear of nerve cell. This fruit acts as a very effective tonic and recharges the nerves with new energy and life.
Grapefruit
The grapefruit occupies a high place among citrus fruits because of its flavour, its appetizing properties and its refreshing qualities. Dr Riley, a well-known authority on nutrition, believes that it is a splendid food for diabetics and if this fruit were taken more liberally, there would be much less diabetes. She goes on to say that any person suffering from high blood sugar should take grapefruit three times a day. A person who does not have high blood sugar, but a tendency towards it, and wants to prevent it, should also use the fruit three times a day. Simultaneously, consumption of starches, sweets and fats should be reduced and diet made rich in fruits, vegetables and juices. Two weeks of this grapefruit rich diet will bring down sugar level in individuals not taking insulin. In those who take insulin regularly, it takes longer.
Also be on the lookout for diabetic deserts which include this fruit.
Jambul Fruit
The Jambul fruit, also known as rose apple, is grown all over India. It too possesses anti-diabetic properties. In the indigenous system of medicine this fruit is regarded as a specific remedy against diabetes because of its effect on the pancreas. The fruit, the seeds and the juice are beneficial in treatment of this disease. The jamboline’ contained in the seeds is believed to check the pathological conversion of starch into sugar in case of increased production of glucose. The seeds are dried and powdered. This powder mixed with water, taken three or four times daily reduces sugar in the urine and allays thirst.
In Ayurveda, the inner bark of the jambul tree is considered valuable in the treatment of diabetes. The bark is dried and burnt, to produce a white colored ash. This ash is pestled in the mortar, strained and bottled. The diabetes patients should be given about two grams of this ash in the morning on an empty stomach and two grams each in the afternoon and in the evening and hour after meals.
The seeds of the jambul fruits are considered beneficial in the treatment of excessive urination.
The powder of these seeds in doses of one gram each, in the morning and evening, is effective in controlling this condition.
For diabetes information diabetes diet, diabetes treatment, diabetes causes, visit www.diabetesmellitus-information.com
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