Diabetes

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Diabetes

• How Food Affects Blood Sugar Levels

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Food raises blood glucose

• What, when and how much food you eat affects how
  much the blood glucose increases
• The more you know about what is in food, the
  better you understand how it affects your sugar
  levels, the more control you have over your blood
  glucose levels
• This helps you make decisions about what to eat,
  when and how much

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Importance of Meal Planning

• To achieve as near normal blood glucose levels as
  possible
• To achieve and maintain healthy levels of blood
  fats
• Prevent, delay or treat diabetes related
  complications
• Appropriate calorie intake
• Appropriate nutrient intake for optimal health

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There are three components to foods

• Carbohydrates
• Proteins
• Fats

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100 of the Carbohydrates Turn To Sugar Enter
the Blood 10-90 Minutes
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Which carbs raise glucose levels faster?

• Carbs with more complex structures (high in
  fiber) take longer to digest and enter the blood
  slower.
• Carbs with more simple sugars, sucrose, lactose
  and fructose

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FIBER

• When the fiber is removed, the carb is digested
  more rapidly causing a spike in blood glucose
• In some products, the fiber has been removed to
  reduce cooking time (instant oatmeal)
• To get more fiber, you could use a fiber
  supplement, but it wont provide all the health
  benefits
• Increase fiber intake slowly to avoid bloating,
  cramping, increased laxative affect
• Good sources of fiber all have carbohydrates

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It doesnt matter if it is bread, fruit or
candy, it all enters the blood as sugarThe
difference is

• Time-it takes to enter the blood
• Quantity-how much will affect you

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Must look at the total carbohydrates not just
sugars to determine how much a food or meal will
affect blood sugar

• 1 cup cereal 30g
• 8 ounces milk 12g
• 1 banana 20g
• BS 210

• 2 eggs
• 1 ounce cheese
• 1slice bread 15g
• Butter
• Bacon
• 1 Banana 20g
• BS 135

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Serving sizes are determined by the manufacturer
and are not standardized to represent one serving

• Manufacturer will decrease serving size to be
  able to claim low fat (less than 3 grams)

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With insulin, you adjust the amount of insulin
before the meal based on the total carbohydrates
in the meal you are about to eat.
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On oral medications or in the absence of
medication, you need a specific amount of carbs
at meals and snacks predetermined by how
efficiently your body handles the blood glucose
as well as your individual blood glucose goals
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Sugar Alcohols

• Not technically a sugar
• Takes longer to be absorbed, longer to break
  down, absorbed lower in the intestine causing
  less affect on blood glucose levels
• Sugar free is not calorie free
• People tend to eat more of a sugar free food
• May cause bloating and intestinal gas

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Sugar vs. Sugar Alcohol

• 5 sugar free cookie 3 regular cookies
• 155 calories 150 calories
• 19g carbs 17g carbs
• No clear advantage
• Choose what is satisfying and match serving size
  to how many carbs you can manage within BS goal
  and calorie needs

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Sugar Substitutes

• Can satisfy the inborn taste for sweets without
  increasing blood glucose
• Saccharin 300-400X sweeter than sugar, no
  calories, some reported bitter aftertaste
• Aspartame (Nutrisweet, Equal) 180-200X sweeter
  than sugar,4cal/gm but used in such small amounts
  contributes no significant calories, can not be
  used in cooking more than 15 minutes
• Sucralose (Splenda) no calories, form of sugar
  not recognized by the body, stable at all
  temperatures, long shelf life

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20-50 of the ProteinsTurn To SugarEnter the
Blood2-4 Hours
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Protein does not have as dramatic an affect on
blood sugars.

• Notice the two differences
• Much less of the protein will turn to sugar
• It takes longer to enter the blood and is more
  gradual
• Therefore, the affect of protein on blood glucose
  levels is not really significant

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10 of the FatsTurn To SugarEnter the Blood5
Hours or More
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Most Important To Consider

• Portion Size

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Need to be able to estimate portion sizes

• Measure for a few weeks
• You will begin to choose correct portion sizes by
  sight and memory

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The place to start is knowing when to stop

• Read Food Labels
• Check serving size
• Look at calories-to lose weight reduce calories
• Check total carbohydrates-dont concentrate on
  sugar, its all sugar eventually
• Fiber total can be deducted from total
  carbohydrates to assess affect on blood sugar
• Look at fats-important for heart health and
  weight loss

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Nutrisense Inc.Amy Shapiro R.D., C.D.N.

• 373 Route 111
• Smithtown New York 11787
• [phone]