Dessert not dirty word now
Last updated 6/12/2012 12:54:38 AM. Recipe ID 16580. Report a problem with this recipe.
Title: Dessert not dirty word now
Categories: Diabetic, Info/help
Yield: 1 Info/help
Sweet desserts for diabetics? It's not joke.
The latest guidelines say that people with diabetes do not have to
avoid simple sugars. They can be integrated into individualized meal
However, sucrose and sugary foods need to be exchanged with other
foods and simply added to a meal plan, say Ann Gallagher, a
registered dietitian and a member of the board of directors of the
American Diabetes Association.
In diabetes, a disease that affects 14 million Americans, the
body does not produce or properly respond to insulin, a necessary
hormone. If not controlled by diet and/or insulin injections, this
results in high blood sugar, which can lead to blindness, kidney
disease, heart disease and amputations.
Diabetes is the fourth-leading cause of death in the United
For most of the century, it was widely believed that the dietary
treatment of diabetes required a person to replace simple sugars with
complex starches such as potatoes or cereals, Gallagher says. Many
people still think that eating too much sugar causes diabetes, she
says. But the most common form of diabetes call adult-onset -- most
ofter results from being overweight.
There is little scientific evidence that sugars - such as sucrose,
fructose, corn sweeteners, fruit juices, honey, molasses, destrose and
maltose - aggravate high blood sugar any more than starches do. It's
the total amount of carbohydrates that affects blood sugar after a
meal, Gallagher says.
Individuals with a diabetic condition now can use monitoring and
can customize their meal plans, often in consultation with a
registered dietian, to include a balance of foods in line with the
Those who are obese or who have high cholesterol, high blood
pressure or other conditions must take other precautions to control
those conditions, Gallagher says.
The new diabetic guidelines replace 1986 recommendations, which
advised that 12 percent to 20 percent of calories should come from
protein, less that 30 percent from fat and only up to 60 percent from
carbohydrates. The new guideline recommend that 10 percent to 20
percent of calories come from protein but establish no fat and
People with normal levels of cholesterol and triglycerides and who
maintain normal weight can follow mainstrem guidelines of not more
that 30 percent of calories from fat (10 percent or less from
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