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Diabetes sweet potato recipes: Healthy Baked Sweet Potato Fries


Healthy Baked Sweet Potato Fries

These healthy baked sweet potato fries are an easy to prepare side dish or appetizer. By adding a seasoning blend with chipotle powder, garlic, and onion, these spicy sweet potato fries are full of flavor!

This recipe was originally published on November 5, 2012.

Fall is in full swing in most of the country!  Now is the perfect time to enjoy and celebrate the fall harvest – starting with sweet potatoes!

At only 100 calories per serving, sweet potatoes are one of the highest sources of beta carotene and are a good source of vitamin C, fiber and potassium. Sweet potatoes are perfect for any plate but especially for people with diabetes and anyone. (I originally wrote this post for National Diabetes Month though.)

Sweet potatoes are lower on the glycemic index compared to white potatoes and deliver chart-topping vitamin A for eye health. The fiber helps with blood glucose control and weight management and the potassium helps control blood pressure. With all of these benefits and more, sweet potatoes can proudly flaunt the title: superfood.

How to choose the best sweet potatoes

Choose small sweet potatoes which tend to have the sweetest, richest flavor.  Roast sweet potatoes instead of boiling them for the best flavor and nutrient retention. Roasting also enhances the natural sweetness so they are perfect for this recipe.

How to make crispy baked sweet potato fries

The key to making crispy baked sweet potato fries is two-fold, well maybe a bit more..

Slice the fries evenly. Fries that are about the same size and length will cook more evenly. This way you don’t end up with burnt pieces mixed soft or uncooked fries.

Dry the raw potatoes. When roasting or baking, you generally want to make sure there’s no extra water between the food and the pan. The oil will also help with achieving a nice color.

Don’t crowd the pan. If you add too many fries to the pan, the food will steam and not get crispy. 

Use a hot oven. In this case, I preheated the oven to 425 F. Starting the fries in a hot oven will help the sweet potatoes to naturally caramelize.

What to eat with baked sweet potato fries?

These sweet potato fries go especially well with a black bean or veggie burger. If you’re not into veggie burgers try a turkey burger with these easy fries on the side. You can also eat them as-is with a tasty dip or drizzle of sweet peanut sauce. 


Looking for more sweet potato recipes? Here are a couple of my faves:

Roasted Kale Sweet Potato Bowls

Brown Butter Whipped Sweet Potatoes

Twice Baked Sweet Potato Pudding

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Healthy Baked Sweet Potato Fries

These healthy baked sweet potato fries are an easy to prepare side dish or appetizer. By adding a seasoning blend with chipotle powder, garlic, and onion, these spicy sweet potato fries are full of flavor! Serve these sweet potato fries as an appetizer or as a side to an open-faced turkey burger or a grilled chicken or fish dish.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Side Dish

Cuisine: American

Keyword: baked sweet potato fries

Servings: 4 people

Calories: 135kcal


  • 1 pound sweet potatoes scrubbed (peeling is optional)
  • 1 tablespoon olive oil
  • 2 teaspoons chipotle chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Coarse salt to taste


  • Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper.

  • Slice the potatoes lengthwise into fries. Place the potatoes into a large mixing bowl and toss with the olive oil, chipotle chili powder, onion powder and garlic powder. Make sure all fries are evenly coated.

  • Spread the fries onto the pan in a single layer. Don’t crowd the pan.

  • Roast at 400°F for 15-20 minutes or until slightly browned, turning once. Sprinkle with salt to taste.


Calories: 135kcal | Carbohydrates: 24g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 80mg | Potassium: 411mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16384IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg

How to Cook Sweet Potatoes for Diabetics and How Much can You Eat?

The healthy changes one needs to inculcate in their diabetic lifestyle include regular walks, yoga, and meditation, following proper sleep patterns, taking prescribed medicines and insulin according to doses prescribed, and, most importantly – keeping a check on what to eat and how much of it.

Choosing what to eat, the portions to consider, ways to cook certain food, etc. become valuable pointers to take care of.  One such food that one has to consider a little research about before including in the diet is the Sweet Potato.

Is it safe to eat Sweet Potatoes by diabetic patients?

Well, to answer it accurately, it depends on the way you eat it and how much. Diabetic patients can take sweet potatoes, but with certain restrictions and rules.

Sweet potatoes are generally known for their carbohydrate and sugar content. There are several varieties of sweet potatoes found everywhere, and there are many ways even to cook it and be included in different recipes.

Sweet potatoes are not only delicious but also very rich in many nutrients. Considering a safe portion of this starchy fibrous vegetables can be beneficial to your body, even if you have diabetes.

First of all, let us talk about the Glycemic Index of this vegetable. The Glycemic Index is a measure that is used to determine whether a particular food item is safe to be consumed by diabetics or not. It takes into account the number of carbohydrates and other nutrients present in the food item and how it can impact one’s blood sugar levels.

Although different people have differences in their metabolic rates and functioning, no two people will have the same result in consuming the same food. General awareness of the food’s glycemic index can be a great help in managing proper food intake in your diabetic diets.

The various kinds of foods are classified based on their Glycemic Index as follows:

–         Low GI – ranging from 0 to 55

–         Medium GI – ranging from 56 to 69

–         High GI – ranging over 70

The glycemic index is not always the same for a food item; it can vary depending on the way a food is cooked, taken raw, store-bought, processed in factories, added with preservatives, etc.

The fact that the Glycemic index of foods differs according to their cooking is exceedingly true for Sweet Potatoes. The Glycemic Index can range from low to even high when cooked in a specific method.

How much of the Sweet potato should be had by diabetics?

Well, as by now, we are aware that sweet potatoes are good for the health, but must be taken in regulated quantities if you have diabetes, therefore, let us discuss the recommended amount one can have.

Most sweet potatoes are big, and that much of an amount is not recommended. It is best to select medium-sized sweet potatoes and use only one for consumption. This will be around 80 grams of sweet potato. Lesser amounts are fine, but more than this quantity must be avoided.

Let us get into further details of how the Glycemic index differs from the variation in the sweet potato recipes:

Changes in the Glycemic Index of Sweet Potatoes with the changes in cooking method:

–         Boiled Sweet Potatoes: Boiling is considered to be one of the healthy ways to cook food to reduce its effects on the blood sugars.

Boiling the starchy sweet potatoes helps the starch be broken down easily in the human body’s digestive system.

This prevents extreme spikes in the sugar levels in the blood.

Boiling also makes another excellent addition to the sweet potato, that is – it makes the vegetable to retain comparatively more resistant starch that is a kind of fiber that slows down the digestion process and releases sugars at a slower pace. Thus, the level of blood sugar rising dangerously is prevented.

The sweet potatoes have a low to medium range of Glycemic Index when boiled.

The more you boil it, the lower goes its glycemic count.

For instance, sweet potatoes that are boiled for around 10 minutes will have a GI of 61, which is moderate in the category.

When the sweet potatoes are boiled for a longer time, say for 30 minutes, the GI drops to a lower category and is about 46.

Therefore, boiling is an efficient way of adding sweet potato to your diet.

–         Baking the Sweet Potato: Baking is another popular method of preparing the sweet potato. But this is not the perfect way to cook it if you have diabetes.

Baking the sweet potatoes tends to have a more significant effect on their glycemic index.

On baking, the Sweet potato becomes a high Glycemic Index item.

Baking a peeled sweet potato for about 45 minutes makes it high in GI, 94.

Sweet potato consumed in this way can have very sudden reactions on the body’s blood sugar count, and it can be problematic for diabetic patients. It is thus advisable to avoid having baked sweet potatoes by diabetics, pre-diabetics, obese individuals, and those trying to watch their diet.

Instead, you can stick to boiling the sweet potato for a longer time and then eating it to minimize its effects on the blood sugar levels.

–         Fried Sweet Potatoes: As obvious as it sounds, frying is not the best option either. Frying anything makes it harmful for the body and its digestive functioning even though it can enhance taste and texture.

Well, the same applies when it comes to frying the sweet potatoes.

Frying adds to the fat content of the food.

When peeled and fried in regular vegetable oil, the GI of the sweet potato comes up to 76.

Frying adds up to the oil content that increases the fat in the food. As a result, the time required to digest the food increases, and the release of sugar in the body after digestion is slowed down. Hence, the GI count slightly decreases when compared to baking the same.

The fried sweet potato is although comparatively a better version than baking it.

Although the Glycemic index of the sweet potato is not as high as when it is baked, it still comes under the classification of High GI foods.

Thus, this can be affecting your body’s blood sugar.

Also, the GI can lower or heighten depending on the type of sweet potato you are frying and the variety of oil used for frying.

–         Roasting the sweet potato: Similar to baking, roasting also tends to increase the tendency of the sweet potato to be harmful to the body.

The process of roasting, as well as baking, cuts off the resistant starch that is fibrous and beneficial to the digestive system and the gut. It also results in a higher Glycemic Index.

Roasting the sweet potato is not a great way to eat it as due to this, the glycemic index heightens.

The roasting process can add the Glycemic Index in the sweet potato, and it comes to around 82 when peeled and roasted.

Thus, unlike boiling the sweet potato, roasting it isn’t suitable for the body’s blood sugar levels.

What is the best way to cook sweet potatoes?

Thus, from the above-mentioned processes of cooking the sweet potato in different ways, it is best to opt for a boiled version. Boiling preserves the goodness and adds to its already existing fiber content, which is excellent for the gut system.

Apart from that, the Glycemic Index for sweet potatoes is the least when cooked by boiling it in water. It tends to decrease with the increase in its boiling time. Hence, you can boil your sweet potatoes for longer.

You can add some spices and flavors to your boiled sweet potato or even add boiled sweet potatoes to salads, sandwiches, and soups, mash it to enjoy its creamy texture, or in such other recipes.

Steaming the sweet potato is similar to boiling, and it is another safe way to prepare your sweet potatoes for consumption based on your diabetes-related diet.

It is ok too, at times, to include a fried version of this starchy potato tuber, but make sure to only consume it once in a while and regulated quantities.

It is best to avoid roasted and baked varieties as they tend to increase the Glycemic Index of the sweet potato and increase the rapidity of blood sugar level rises. Make sure you follow the advised rules to prevent sudden splurges in the blood sugars and keep away the casualties.

Among the various types of sweet potatoes available, the orange sweet potato varieties are said to have a higher Glycemic Index. They can have a more significant impact on your blood sugar levels.

Sticking to Japanese sweet potatoes and purple sweet potatoes are better for patients who have diabetes.

It is also recommended to ask your doctor for a proper diet plan and to stick to it. If you notice any symptoms of the discomfort of worry when you have sweet potatoes, be sure to always reach out to your medical team for proper observation and checks.

The effect of sweet potatoes on the blood sugar levels and the overall human body:

Due to its high starch content, the sweet potato tends to be a food item that results in spiking the level of sugar in the blood flow. But at the same time, taking sweet potatoes in a controlled amount and cooking it per your diabetic diet is an excellent way to be cautious.

The presence of fiber in the sweet potato is a useful element as it slows down the digestion to a certain extent and, in turn, delays the rise of sugar levels in the body. Therefore, sweet potato is not so bad, after all, if you are a diabetes patient.

Sweet potatoes are a better option over regular white potatoes. They are healthier and also comparatively lower in the Glycemic Index.

Other nutritional benefits in the Sweet Potato include:

–         Apart from fiber, which we already talked about, the sweet potato is rich in a variety of vitamins C, B-6, and K, and minerals. The sweet potato has a lot of minerals like iron, selenium, and calcium, which add to the Vitamin B and C reserves in the body.

–         They are also a good source of antioxidants like beta-carotene, which assists in converting Vitamin A into more beneficial components. Some varieties also hold the antioxidant – anthocyanin that is great for the eyes.

–         This vegetable also contains the right amount of protein, magnesium, phosphorus, zinc, Folate, and other such minerals.

–         The fiber in these is very encouraging in maintaining gut health and keeping the digestive system healthy.

It is safe to choose low Glycemic Index varieties when it comes to sweet potatoes and stick to boiling or steaming it for consumption instead of baking, roasting, frying, or using other methods.
















Dr Sharon Baisil MD is an international award-winning doctor, known for creating innovative technologies for the prevention and treatment of Diabetes. He developed the android app called Beat Diabetes, which is presently the most downloaded diabetes app in India. It was chosen as ‘Diabetes-App of the Year’ globally by Healthline. Dr Sharon has helped over 100,000 individuals with Diabetes from 140 countries, during the past 4 years, to control their sugar levels. You can read all the best-selling Diabetes eBooks by Dr Sharon Baisil MD , by clicking here Latest posts by Dr Sharon Baisil MD (see all)

Diabetic Friendly Thankgiving Recipe: Sweet Potato Casserole

Sweet potatoes happen to be one of my favorite vegetables to eat this time of year because of all the delicious ways that they can be prepared. Although sweet potatoes can be roasted, mashed, boiled or made into sweet potato fries, I think most people think of sweet potato casserole during the holidays.

This is the casserole that we all anticipate seeing on the dining room table for Thanksgiving. Sweet potato casserole appears on the family menu about as often as the family sits at the formal dining room table. But maybe its rarity is the biggest reason that this dish is near and dear to our hearts. The downside of sweet potato casserole is that it is usually crammed full of sugar and topped with marshmallows. Everyone wants to enjoy that rich casserole, but no one wants the extra sugar or unnecessary calories, so here is a recipe that you can feel much better about!

Sweet potatoes have a natural creaminess to them once they are cooked. Utilizing their natural smooth consistency, we can reduce the additional heavy cream and use natural sweeteners like orange zest and orange juice that pairs deliciously with sweet potatoes. Using fruit instead of sugar will make a dish that, dare we say, may be even better than the original without sacrificing any of the flavor!


Sweet Potato Casserole


  • 6 large sweet potatoes, peeled and diced into small chunks
  • 1 large sweet onion, minced
  • 1 large orange, zest and juice reserved
  • 2 cups large Georgia pecans, toasted
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 1 tablespoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ tablespoon salt
  • ¼ tablespoon pepper
  • ½ stick of butter, diced into small cubes


  1. In a large pot cover diced sweet potatoes with water and bring to a boil. Cook until tender. Drain sweet potatoes, and return to the pot to mash.
  2. Toast pecans in oven at 375 degrees until fragrant. Allow to cool.
  3. In a large bow, mix remaining ingredients into mashed sweet potatoes and add seasonings to taste. Pour into a glass baking dish that has been slightly greased for easy clean-up.
  4. Arrange the pecans on the top of casserole and place small cubes of butter along the top to bake.
  5. Bake at 350 degrees for 30 minutes or until lightly golden on top.

Tags: diabetes, eye health, recipe, sugar, sweet potato, Thanksgiving

Roasted Balsamic Sweet Potatoes | Food Channel





This recipe for Roasted Balsamic Sweet Potatoes is the first in a series of Thanksgiving holiday recipes from the recently released Mr. Food Test Kitchen’s Guilt-Free Comfort Favorites (American Diabetes Association, September 2018, ISBN: 978-1-580-40690-1, $22.95).

The more than 130 recipes in the cookbook were created for those with diabetes or pre-diabetes, or anyone wishing to create healthier versions of traditional holiday comfort foods. The American Diabetes Association teamed up the culinary team at Mr. Food Test Kitchen for these holiday recipes. That team produces a daily nationally syndicated television segment that reaches an audience of four million.

All recipes posted from this cookbook have been approved by the American Diabetes Association to meet nutritional guidelines.

In this recipe, sweet potatoes take center stage. According to the cookbook, they’re often considered a good choice for a person with diabetes because they are higher in dietary fiber, vitamins, and minerals than regular white potatoes.

  • 2 pounds
    sweet potatoes, peeled and cut into 1-inch cubes
  • 1 small
    onion, cut into half-moon pieces
  • 2 tablespoons
    canola oil
  • 1/4 teaspoon
  • 1/4 teaspoon
    black pepper
  • 2 tablespoons
    balsamic vinegar
  • 2 tablespoons
    real maple syrup
  • 1

    Preheat oven to 400°F.

  • 2

    In a medium bowl, toss sweet potatoes and onion with oil, salt, and pepper until evenly coated. Place sweet potato mixture in a single layer on a rimmed baking sheet. Roast 25-30 minutes or until fork-tender, tossing halfway through cooking.

  • 3

    Meanwhile, in a saucepan over low heat, combine vinegar and maple syrup; simmer about 5 minutes or until sauce is slightly reduced and thickened.

  • 4

    Place roasted potatoes in a bowl, drizzle with sauce, and toss to coat evenly. Serve immediately.

John Scroggins

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As VP/Editor-In-Chief, John sets the overall tone and quality standards for the site’s content. He’s passionate about storytelling and loves exploring the history, cultural influences, and people behind the story of food. John has more than 25 years of food-industry experience, having worked in public relations, media, event production and philanthropy. He is a member of the International Association of Culinary Professionals and The International Foodservice Editorial Council. His passions beyond food are rescue dogs, ending childhood hunger and poverty, and veteran’s causes.

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What’s in season: Sweet potato

An alternative to regular potatoes

Mashed, boiled, roasted or baked, sweet potatoes are quite possibly one of the most versatile vegetables around. 


Once considered an exotic vegetable, sweet potatoes have grown in popularity in recent years, becoming an everyday staple – so much so that they were grown in Britain for the first time in 2015.


With their delicious sweet flavour and creamy texture, sweet potatoes are perfect mashed in soups, curries and risotto.

Even sweeter than you thought

Packed with fibre, vitamins A, C and B6, this vegetable is also rich in beta-carotene – a nutrient that helps to keep your immune system and skin healthy, and helps promote good vision. 

There are two types – one with bright orange flesh, the other with pale cream flesh.

Chef’s tips

  • Try roasting other vegetables like swede, regular potatoes, butternut squash or large chunks of onion.
  • Just before serving, add a handful of freshly chopped herbs, such as coriander, parsley, chives or mint.
  • Choose small- to medium-sized potatoes with unblemised skins for the best taste.
  • Avoid storing them in a fridge as the colder temperature affects the flavour.
  • Can be used as a substitute for regular potato in most dishes.

Try this… Paprika roast roots

Serves 6. 48p per serving. 2.5 portions of fruit and veg per serving. Gluten-free. Dairy-free. Vegan.

  1. Place 500g cubed fresh beetroot, 300g carrot chunks and 500g cubed sweet potato in a bowl.
  2. Add juice of half a lemon and 3 tsp of smoked paprika and mix well, so all the vegetables are well coated.
  3. Next, oil a large baking tray with 2 tsp rapeseed oil, then lay all the vegetables out evenly.
  4. Bake at 180°C/Gas 5 for 30-25 minutes, mixing a couple of times to ensure that vegetables are cooked evenly.

More delicious sweet potato recipes

Cod with winter veg

Gado gado

Mulligatawny soup

Sweet potato cake

Sweet Potato Wedges • Gestational Diabetes UK

Basic sweet potato wedges with a mild smoky flavour. Great as a side dish served with plenty of protein!

Soft sweet but smoky paprika seasoned sweet potato wedges with crispy edges. A small serving is the perfect accompaniment to a good GD friendly meal and of course a dollop of full fat mayonnaise or sour cream!

Sweet potatoes are a good source of fibre (although the majority of the fibre is found in the skin, so it’s best to keep this on to benefit), vitamins and minerals including vitamins B & C. They contain high amounts of an antioxidant called beta-carotene which converts to vitamin A when eaten. Vitamin A is fat soluble meaning to get the greatest benefit from the sweet potato it is best to eat it with a source of fat, just like in this sweet potato wedges recipe which adds olive oil.

Due to nutritional benefits of sweet potato, they count towards one of your 5-a-day (unlike white potatoes). HOWEVER, sweet potatoes still contain the same amount of carbs as white potatoes and so they will raise blood glucose levels.

Just like white potatoes, the way the sweet potatoes are cooked can also change the impact they have on blood glucose levels e.g. boiling potatoes results in a lower GI score than baking a potato for a long amount of time.

Some find that they tolerate sweet potatoes better than white potatoes, whilst others do not see much difference and some do not tolerate them well at all. As with all starchy carbs, you should find some that YOU personally tolerate better. If you haven’t tried sweet potatoes since having diabetes, then start with a small serving very well-paired with protein and fat to help slow the absorption of the sugar from them and see how you get on.


Sweet Potato Wedges

Basic sweet potato wedges with a mild smoky flavour. Great as a side dish served with plenty of protein!

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Course: Side Dish

Cuisine: British

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Keyword: chips, potato, sweet potato, wedges

Free or Membership Recipe: Free Recipe

Nut Free Recipe: Nut Free

Free from: coconut, dairy, eggs, gluten, nuts

Servings: 4 servings

Calories: 208kcal

Author: Jo Paterson

  • 2 large sweet potatoes (baking potato size)
  • 2 tbsp olive oil
  • 1 tsp paprika
  • ½ tsp salt & ground black pepper
  • Pre-heat the oven to 200°c (fan)

  • Wash and scrub the sweet potatoes clean, but no need to peel them (you want the skin left on for the extra fibre this provides). Slice them into wedges and add to a large bowl

  • Sprinkle the wedges with seasoning and paprika, drizzle with 2 tbsp of olive oil and toss them to ensure they are evenly coated

  • Spread in a single layer on a baking tray and cook for 35 – 40 mins, or until they are cooked and golden at the edges

Calories: 208kcal | Carbohydrates: 34g | Protein: 3g | Fat: 7g | of which saturates: 1g | Fibre: 5g | of which sugars: 7g

Nutritional info. is based per serving unless stated otherwise and is only a guide. The nutritional content will vary depending on the exact ingredients used

30 Best Diabetic Thanksgiving Recipes and Side Dishes in 2020

Thanksgiving is a wonderful time of year for family to spend time together—and enjoy an indulgent meal. But for the 30 million Americans who live with type 2 diabetes, a spread of carb-heavy foods and sugary desserts can make managing blood sugar spikes difficult.

Of course, it can be even harder than usual to stick to a diabetes-friendly diet when all of your friends and family are chowing down on your mom’s homemade stuffing and pumpkin pie. However, it’s important to remember that you can enjoy the feast, too—it’s all about moderation.

“Eat the foods you love and look forward to throughout the year, while being mindful of how you are balancing your plate,” says Lori Zanini, R.D., certified diabetes educator and author of the Diabetes Cookbook and Meal Plan for the Newly Diagnosed. “Deprivation never works, and it usually leads to overeating later.”

So how do you let yourself indulge without going overboard? Keep these tips from Zanini in mind before your feast:

Pile on the protein. Foods that are low-carb and high-protein will be the best options. Your body digests protein more slowly, thus creating less of an impact on your blood sugar levels. Go for the turkey first!

Choose the right carbs. “I always recommend that carbs come from high-quality, plant-based sources such as quinoa, sweet potatoes, winter squash, and berries,” says Zanini. “These types of carbs will also come with fiber, which helps food digest slower.” Limit the added sugar.

Keep your portion sizes in check. After all, there will be leftovers. “Quantity and portion sizing will be the most important factor in keeping your blood-sugar levels balanced through the holidays,” Zanini explains.

Make smart swaps. You can make tiny changes to almost any recipe to make it more diabetes-friendly. For example, when making baked goods or desserts, substitute a healthier type of flour, suggests Zanini. “Coconut and almond flours can be especially helpful in lowering the carbs, but whole wheat, oat, and chickpea flours will also add higher-quality carbs compared to white flour, creating a more diabetes-friendly dish,” she says.

Get moving. If you do overeat (hey, we are all human!), try going for a walk after the big meal, which will help prevent a blood sugar spike.

So there you have it—there’s no need to fret over the holiday spread. To make things easier, we’ve rounded up diabetes-friendly alternatives to nearly every turkey day favorite, plus a few recipes from some of our favorite bloggers to make your meal planning easier. Trust us: The entire family will have no problem digging into these mouthwatering dishes.


Roasted Pumpkin and Pomegranate Salad


Roasted Butternut Squash with Ricotta Salata


Apple-Cranberry Compote

Ordinary cranberry sauce gets an upgrade—plus an extra dose of fiber and a lot less sugar—with this tart twist that draws on maple syrup for sweetness and incorporates an apricot surprise.

Get the recipe for Apple-Cranberry Compote »


Apple and Sweet Potato Hash Browns


Cornbread, Apple, and Sausage Stuffing


Creamy Pumpkin-Peanut Soup


Shaved Brussels Sprout Salad with Hazelnuts, Broiled Lemon, and Pecorino

Sliced Brussels sprouts are tossed with chives and parsley, then topped with Pecorino Romano, hazelnuts, and lemon slices for a holiday salad that’s anything but boring. Fun fact: Brussels sprouts contain a compound called glucosinolates, which are linked to lowering cancer risk. Combined with the fact that this dish packs 9 grams of protein and 4 grams of fiber per serving, there’s no reason not to have it on your table.

Get the recipe for Shaved Brussels Sprouts Salad with Hazelnuts »


Butternut Squash Soup

Start off with this aromatic and vitamin-rich soup to keep hunger and portions in check. This butternut squash soup is seasoned with cinnamon, nutmeg, and fresh tarragon to infuse it with mouthwatering flavor. We use low-fat buttermilk in place of the full-fat version and light molasses for just a touch of sweetness.

Get the recipe for Butternut Squash Soup »


Cranberry and Apricot Compote

Even if you’re usually not the biggest fan of cranberry sauce, you have to give this version a try. There are zero grams of added sugar in this naturally sweet dish, which incorporates a secret ingredient for extra antioxidants and minerals: dried apricots. A bit thicker than your average sauce, this cranberry-apricot compote will give your turkey an added punch of flavor.

Get the recipe for Cranberry and Apricot Compote »


Spice-Roasted Carrots and Parsnips with Yogurt and Turmeric Vinaigrette


Butterflied Turkey With Herb Gravy

No Thanksgiving table is complete without an herb-roasted turkey. This recipe calls for garlic, fresh thyme, parsley, sage, and reduced-sodium chicken broth, which add flavor and depth. Just be sure to remove the skin from the turkey to cut back on fat and cholesterol.

Get the recipe for Butterflied Turkey with Herb Gravy »


Herb-Roasted Potato Medley

Fresh herbs and heart-healthy olive oil season these baby potatoes, which are good sources of vitamin C and fiber. Plus, purple potatoes offer a dose of anthocyanins, which may help improve insulin secretion and protect against heart disease.

Get the recipe for Herb-Roasted Potato Medley »


Ginger and Garlic Green Beans With Red Bell Pepper Strips


Cauliflower Stuffing

It goes without saying that stuffing is one of the most carb-heavy dishes at Thanksgiving—and also one of the most popular. To keep the carbs at a minimum, this blogger tossed out the bread and incorporated bite-sized cauliflower pieces. Cooked together with crunchy celery, onions, garlic, and a host of spices and herbs, you won’t even miss the bread in this warm, delicious stuffing.

Get the recipe from Food Faith Fitness »


Maple Butternut Squash, Roasted Brussels Sprouts, Pumpkin Seeds, and Cranberries

This colorful autumn salad pulls in some of our favorite seasonal veggies. Plus, at only 232 calories per serving, this tasty side dish is diabetes-friendly. To slash the carb intake, you can use less maple syrup if desired.

Get the recipe from Julia’s Album »


“Sweet Potato” Mash with Pecan Topping

A lower-carb alternative to sweet potato casserole, this dessert uses pumpkin and cauliflower, with a topping of candied pecans for a little sweetness and crunch. Trust us, you won’t even taste the cauliflower—it’s mainly there to bulk up the mixture—and you’ll feel even better eating it for only 235 calories per serving.

Get the recipe from Lowcarb-ology »


Low-Carb Cornbread

Who says you can’t still enjoy a bit of bread on Thanksgiving? This blogger swaps in almond flour for a lower-calorie cornbread to go with your meal. You can even add in 1/8 teaspoon of Stevia for added sweetness.

Get the recipe from Elana’s Pantry »


Spiced-Up Fall Squash Salad

This autumn salad will fit in perfectly on your holiday table, and it’s jam-packed with nutrition to boot. Roasted butternut squash is tossed in spices and paired with fresh greens, chopped dates, pomegranate seeds, and goat cheese, then coated with a dressing made from organic apple cider vinegar, dates, and seasoning.

Toasted pistachios add extra crunch to this flavor feast, and Zanini says they’re her favorite replacement for croutons. “They’re among the highest snack nut in protein and fiber,” she explains.

Get the recipe from Love & Lemons »


Maple Mashed Sweet Potatoes

Since sweet potato casserole is such a Thanksgiving staple, here’s another way to adapt this classic recipe to be diabetes-friendly: Blend mashed sweet potatoes with plain yogurt.

“This creates a delicious dish that has higher quality carbs with added protein from the yogurt to slow absorption and prevent a spike in blood sugar levels,” explains Zanini. A bit of maple syrup, cinnamon, and nutmeg gives this creamy side dish its sweet fall flavors.

Get the recipe from Chocolate Slopes »


Naturally Sweetened Cranberry Sauce

This recipe cuts the sugar in traditional cranberry sauce by swapping in unsweetened apple sauce, orange juice, and agave syrup. It’s also seasoned with allspice and nutmeg to give it the heartwarming flavors you crave.

Get the recipe from The Foodie Dietitian »


Caramelized Brussels Sprouts With Maple Orange Glaze

These mini cabbages get a touch of sweetness from pure maple syrup and the juice of one orange, so it wont make your blood sugar levels sky rocket. They also help the Brussels sprouts crisp up in the oven without using too much oil.

Get the recipe from Pinch of Yum »


Wild Rice Stuffing

Made with wild rice, butternut squash, and chopped pecans, this fiber-rich stuffing will help keep you satiated. Fresh thyme, sage, and garlic lend an earthy, savory flavor, and pecans offer a hearty crunch.

Get the recipe from Two Peas in Their Pod »


Mushroom & Quinoa Stuffed Acorn Squash

Quinoa offers plant-based protein and a nutty taste to this delicious side dish, while mushrooms lend a meaty texture and a dose of vitamin D. To boost the flavor and nutrition, this blogger also adds some nutritional yeast and tops it off with pomegranate seeds for a pop of color.

Get the recipe from Simply Quinoa »


Toasted Pine Nut Herb Pumpkin Muffins

Swap blood-sugar-raising dinner rolls for these gluten-free pumpkin muffins, which are made with cashew meal, tapioca flour, and coconut flour. Real pumpkin puree keeps them nice and moist and packs them with vitamin A and fiber. Chopped rosemary and sage give them mouthwatering flavor that can’t be beat.

Get the recipe from Running to the Kitchen »


Quinoa Spinach Salad

All of your fall favorites, including butternut squash, apples, dried cranberries, and pumpkin seeds, are in this bountiful salad. Quinoa provides satiating power, and spinach delivers essential nutrients. Dressed in an apple cider vinegar and tahini dressing, this salad is sure to be a hit with your guests. Plus, it’s so bright and colorful that it’ll add some vibrance to your Thanksgiving spread.

Get the recipe from Eating Bird Food »


Sweet Potato Mac and Cheese with Kale

This classic Thanksgiving side dish gets a nutrition upgrade with sweet potatoes, whole-wheat macaroni, and kale. In place of regular bread crumbs, this recipe calls for panko breading and fresh sage, which give it a nice crunch. Yum!

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Rosemary Roasted Root Vegetables

If you could describe autumn with food, it would be this exact recipe. Packed with carrots, parsnips, sweet potatoes, and beets, this vibrant dish is as nutritious as it is colorful. Be sure not to overcrowd your sheet pan to ensure the veggies turn nice and crisp.

Get the recipe from Sweet Peas and Saffron »


Pumpkin Whoopie Pies

This perfectly portion-sized treat will satisfy your pumpkin pie craving without the risk of going overboard. The pumpkin cookies are made with real pumpkin puree, oats, and cashew meal, while the cream cheese frosting has hints of vanilla and cinnamon. The good thing about this recipe is that it has zero refined sugars. That said, it calls for honey, which you can limit to keep your blood sugar under control.

Get the recipe from Lemons and Basil »


Sweet and Spicy Pecans

If you’re hosting Thanksgiving, your guests will absolutely love this pre-dinner snack. Lightly sweetened with corn syrup and brown sugar, these spiced nuts will hold over your guests while the turkey cooks!

Get the recipe from House of Yumm »


Pumpkin Pie Greek Yogurt Parfaits

Another healthier alternative to pumpkin pie, this artfully designed and festive parfait features real pumpkin puree, Greek yogurt, maple syrup, lemon juice, and pumpkin pie spice. Top each cup with granola and nuts for a hearty crunch.

Get the recipe from Destination Delish »

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Batats for diabetes: overview, useful recipes

In recent years, a root vegetable such as the sweet potato has become increasingly common in dietary recommendations. Therefore, the question of whether sweet potatoes can be used for diabetics has acquired particular relevance in modern realities.

Sweet potatoes are also called sweet potatoes because they taste like frozen potatoes. Personally, it reminds me more of a sweet November pumpkin.

With its pronounced taste sweetness, sweet potatoes contain less carbohydrates than potatoes: 14.6 g per 100 g, and in ordinary potatoes – 16.6 g.

The birthplace of sweet potato is South America, where climatic conditions are best suited for growing this plant. Here, this root vegetable is the main ingredient in many dishes. In European countries, sweet potatoes are just beginning to gain popularity.

“Sweet potato” contains a large amount of vitamins B, C, K, E, calcium, potassium, iron, phosphorus and antioxidants. Only 100 g of sweet potatoes contains 170% of the required daily intake of beta-carotene, which is necessary to maintain visual acuity, healthy skin, bones and hair.

Nutritional value per 100 g:

Caloric value 61 kcal ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

✅ Proteins 2 g

✅ Fat 0 g

✅ Carbohydrates 14.6 g

GI 55-70 (depending on the method of preparation)

Scientists claim that eating sweet potatoes in food is accompanied by a lower insulin response of the pancreas in a healthy person, that is, this root vegetable is absorbed more slowly, and we get a longer feeling of fullness.This fact is very important in type 2 diabetes.

As for the glycemic index, it is worth noting that in sweet potatoes it is lower than in potatoes (sweet potatoes – 55-70, potatoes 65-95). Therefore, between potatoes and sweet potatoes – feel free to choose sweet potatoes!

Here are some interesting recipes for you to note


100 g contains:

  • Caloric value 40.16 kcal ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Proteins 1.75 g
  • Fat 1.33 g
  • Carbohydrates 6.9 g

100 g = 0.5 XE


  • Batat – 200 g
  • Broccoli – 200 g
  • Leek – 1 stalk
  • Olive oil – 10 g
  • Water – 200 ml
  • Ground black pepper and salt to taste


  1. Clean the sweet potatoes, cut into small cubes.
  2. Cut the leek into rings.
  3. Broccoli is divided into inflorescences.
  4. Pass the leeks in olive oil.
  5. Place the leeks, sweet potatoes, broccoli and water in a saucepan and bring to a boil. We continue to cook for about 15 minutes more.
  6. Place the finished soup in a blender and beat until puree. Add a little olive oil.
  7. Salt and pepper to taste.


100 g contains:

  • Caloric value 96 kcal ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Proteins 3 g
  • Fat 3 g
  • Carbohydrates 14.52 g

100 g = 1.2 XE

1 pancake = 50 g = 0.6 XE


  • Batat – 200 g
  • Corn flour – 50 g
  • Shallots – 1 pc.
  • Zucchini – 100 g
  • Egg – 1 pc.
  • Olive oil – 10 g
  • Ground black pepper and salt to taste


  1. We clean the sweet potato and zucchini and rub them on a coarse grater.
  2. Finely chop the shallots and sauté in olive oil.
  3. In a bowl, combine the grated sweet potato and zucchini, shallots, cornmeal and egg.
  4. Salt and pepper to taste.
  5. Form pancakes from the resulting mixture.
  6. We send them into an oven preheated to 180 degrees for 15-20 minutes until a golden crust forms.
  7. Serving hot pancakes with light yoghurt.


100 g contains:

Caloric value 68 kcal ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

  • Proteins 2.32 g
  • Fat 1.33 g
  • Carbohydrates 12.37 g

100 g = 1 XE


  • Sweet potato – 400 g
  • Eggplant – 200 g
  • Shallots – 1 pc.
  • Beans (canned in their own juice) – 100 g
  • Tomato paste – 1 tbsp. spoon
  • Basil to taste
  • Olive oil – 10 g
  • Ground black pepper and salt to taste


  1. Cut the sweet potato in half and send it to the oven preheated to 180 degrees for 35 minutes.
  2. Cut the eggplant into cubes.
  3. Finely chop the shallots and sauté in olive oil.
  4. Add the eggplant and tomato paste to the onion, cover and simmer over low heat for about 20 minutes.
  5. Add the beans, basil to the mixture and simmer for another 5 minutes.
  6. Salt and pepper to taste.
  7. When the sweet potato is ready, remove the pulp from the middle and add it to the stewed vegetables.
  8. Fill the resulting sweet potato baskets with a mixture of vegetables.
  9. Add a drop of olive oil.

Bon appetit!

Instagram: @diabetonline

90,000 10 Benefits of sweet potatoes against diabetes (recipe included)

People with diabetes know firsthand how difficult it is to control their diet so that the diet can meet their needs.Diabetes is a disease associated with blood sugar levels, so treating this disease is as difficult as others. On the one hand, eating high glucose levels can lead to high blood sugar levels. On the other hand, too low a glucose level can lead to a deficiency, since glucose is an important component used for energy production. Therefore, it is important for people with diabetes to know what they eat and sweet potatoes can be a staple rich in carbohydrates. Let’s take a look at the benefits of sweet potatoes against diabetes.

Why do doctors recommend sweet potatoes for diabetes?

We all know that with diabetes, a person cannot eat foods with a sweet taste. But, what about sweet potatoes? According to research by the American Diabetes Association, sweet potatoes can be included in the staple diet of people with diabetes. What’s more, sweet potato contains many vitamins and minerals that are beneficial to the body. Do you know about okra? it is also recommended for diabetes, the benefits of okra for diabetes

Nutritional value of sweet potato per 200g (baked):

Becky – 4.01gr – 8%

Carbohydrates – 41.42g – 18%

Total fat content – 0.3g

Dietary fiber – 6.6g – 26%

Calories – 180 – 10%

Vitamin B1 – 0.21 mg – 18%

Vitamin B2 – 0.21 mg – 16%

Vitamin B3 – 2.97 mg – 19%

Vitamin B5 – 1.77 mg – 35%

Vitamin B6 – 0.57 mg – 34%

Folic acid – 12 μg – 3%

Vitamin C – 39.2 mg – 52%

Vitamin A – 1921.8 μg – 214%

Vitamin E – 1.42 mg – 9%

Vitamin K – 4.6 μg – 5%

Calcium – 76 mg – 8%

Copper – 0.32 mg – 36%

Iodine – 6 μg – 4%

Iron – 1.38 mg – 8 %

Magnesium – 54 mg – 14%

Manganese – 0.99 mg – 50%

Phosphorus – 108 mg – 15%

Potassium – 950 mg – 27%

Selenium – 0.4 μg – 1%

Zinc – 0.64 mg – 6%

In other words, sweet potatoes have many benefits for diabetic patients. But let’s look at the specific benefits of sweet potato against diabetes

1.Helps Stabilize Blood Sugar

According to a study by the American Diabetes Association, sweet potatoes may help reduce insulin resistance by helping to stabilize blood sugar levels in people with type 2 diabetes. Insulin is needed for the body to make glycogen from glucose to be released later as energy or fat cells. Without the normal functioning of insulin, there is a sharp increase in glucose, therefore, blood sugar rises.

2. Sweet potato has a low glycemic index

Although sweet potato has a low glycemic index, it is rich in carbohydrates. This carbohydrate can help control blood sugar levels. A study by the University of Toronto says foods with a glycemic index no higher than 55 are ideal for people with diabetes. In our case, the glycemic index of sweet potatoes is 44. Therefore, we can say that people with diabetes can add sweet potatoes to their diet.Read also the benefits of avocados for diabetes

3. High fiber content

Sweet potatoes are high in dietary fiber, which can help flush out “bad” cholesterols and produce “good” cholesterols, which will have a good effect on blood sugar. Also, dietary fiber is essential for the good functioning of the digestive tract. The fiber helps the digestive tract process the sweet potato starch more slowly. This can prevent a spike in blood sugar levels.One important thing to note is that to get enough fiber from the sweet potato, you must cook the sweet potato without peeling it. For more information to help your diabetic weight loss program, read also the benefits of black coffee for weight loss and the benefits of ginger tea for weight loss

4. Caiapo for diabetes

In the article “Diabetes Care” published in 2004 by Berhard Ludwig in collaboration with a professor at the University of Vienna, it is said that kayapo can help regulate blood sugar in people with type 2 diabetes by lowering glucose in the bloodstream.Kayapo is a medicine derived from sweet potatoes (most often obtained from a Japanese variety).

5. Beta-carotene can prevent diabetes

Sweet potato is rich in vitamin A and beta-carotene. In a recent study by Dr. Atula Butte of Stanford University School of Medicine, published in the journal Human Genetics , beta-carotene may reduce the risk of type 2 diabetes.This means that people who are predisposed to diabetes can reduce their risk of diabetes. Also, some studies have shown that sweet potatoes are richer in beta-carotene than green leafy vegetables.

6. Has anti-inflammatory properties

If you think that there is nothing in common between inflammation and diabetes, you are wrong. In fact, inflammation is at the heart of diabetes risk. Did you know that inflammation can affect the production of insulin in the pancreas? Inflammation can cause the body to resist insulin, leading to type 2 diabetes.Instead of producing energy or being stored as a fat cell, glucose can dramatically increase blood sugar levels. Sweet potatoes contain strong anti-inflammatory properties that can prevent diabetes.

7. Sweet potato contains antioxidants

According to research results, antioxidants play an important role in preventing the deterioration of the condition in people with diabetes. The production of oxidative stress caused by high levels of free radicals in the human body reduces antioxidant defenses and increases the risk of diabetic complications.Treating diabetes is difficult enough and complications can make the situation worse. Therefore, it is better to prevent the onset of the disease than to cure. The antioxidants found in sweet potatoes are considered powerful due to their high content of high amounts of vitamin C and vitamin A. Vitamin A and vitamin C are some kind of antioxidants.

Recommended sweet potato recipe for people with diabetes

If you cook the sweet potato incorrectly, you will not be able to get any desired effect.If you cook sweet potatoes for too long, the sweet potatoes can lose their nutrients. Therefore, the best way to preserve the beneficial properties is to bake or steam it. We would like to suggest a recipe for baking sweet potatoes.

Baked sweet potato pie


Special pie dough

2kg sweet potato

1 cup skim milk

2 pcs of eggs


cups of eggs


teaspoon of vanilla extract

1 teaspoon of oil flavoring

¼ teaspoon of ground nutmeg

¼ teaspoon of lemon extract

Directions for preparation:

  • Peel the sweet potato, simmer and simmer
  • eggs

  • Preheat oven at 375˚F
  • Prepare pie dough and place in pan
  • Combine all of the above ingredients to form one mass
  • Pour the mixture onto the dough pan and cover with foil
  • Bake for 25 minutes.Remove the foil. Put it back in the oven. Leave on for another 25-30 minutes
  • You do not need to serve the cake immediately after removing it from the oven. Let the cake cool, then refrigerate for 2 hours and serve with any topping.

Baked sweet potato pie is easy to make. But nevertheless, you need to choose good topping so that there is no sharp rise in blood sugar.

Side effects of sweet potatoes for people with diabetes

Despite the aforementioned beneficial properties of sweet potatoes for diabetes, the following should be considered:

  • If you are allergic to foods containing starch, it is best not to include sweet potatoes.
  • Sweet potatoes are rich in vitamin A and are useful for this, but only if the consumption rate of sweet potatoes does not exceed 200 grams per day. Excessive amounts of vitamin A can be toxic and harmful to the body. Therefore, you need to take into account the amount of sweet potatoes in the diet;
  • The dietary fiber found in sweet potatoes is good for stabilizing blood sugar. However, there are studies showing the opposite effect of sweet potatoes due to certain components that can affect the production of a protein hormone called adiponectin.Although more research is needed in this direction to confirm this opinion.

Diabetes is not easy to treat. Therefore, it is better to prevent the occurrence of this disease by taking care of what you consume. But, sometimes it happens that it is impossible to avoid this. Therefore, you have to strictly follow the diet on an ongoing basis to avoid high blood sugar.

The above list of the benefits of sweet potatoes against diabetes makes us understand that people with diabetes can afford to enjoy delicious foods as long as you know what food is best to serve.

Sweet potatoes (yam) – calorie content, useful properties, benefits and harms, description

Calories, kcal:


Carbohydrates, g:


Sweet potato is a tuber plant of the family Bindweed , the edible tubers of which are also known as sweet potatoes.It has nothing to do with potatoes. And the Colorado potato beetle does not eat it.

Colombia and Peru are considered the birthplace of sweet potatoes, where the plant began to be used more than 800 thousand years ago. Sweet potatoes have elongated cylindrical tubers, the weight of which varies from 200 grams to 3 kg. The flesh of sweet potato is firm, juicy and firm, creamy, pink, yellow, orange or red. The flesh is slightly sweet to taste, reminiscent of carrots, pumpkin or frozen potatoes.

Sweet potatoes are divided into three types: dessert, feed, vegetable.

Calorie content of sweet potatoes (sweet potato)

The calorie content of sweet potatoes (sweet potatoes) is 61 kcal per 100 grams of product.

Composition and useful properties of sweet potato

Sweet potatoes contain dietary fibers that are not digested in the stomach, are excreted from the body along with toxins and toxins. The sweet potato contains: beta-carotene, vitamins A, C – a natural antioxidant necessary to give elasticity to collagen, as well as minerals calcium, iron, phosphorus, which strengthen the body’s defenses.

Sweet potatoes contain a lot of starch, therefore it is recommended to use it as a coating agent for various diseases of the digestive tract. Sweet potatoes can also be consumed by people with diabetes mellitus, as it blocks the rapid entry of glucose into the bloodstream.

People who go in for sports need to add a root crop to their diet, since this product contains complex carbohydrates. Studies have shown that sweet potatoes can help bodybuilders reduce muscle aches and cramps.

Sweet potato harm

The use of sweet potatoes should be limited in the presence of peptic ulcer disease, especially in the acute stage. In rare cases, individual intolerance to sweet potatoes is possible.

Selection and storage of sweet potatoes

When choosing sweet potatoes, you should visually assess the condition of the tuber, which should be dry, heavy and hard, without dark spots and signs of damage. There are no eyes on the sweet potato tubers, so any growth or formation on the surface of the sweet potato should be an excuse to refuse the purchase.

Dry sweet potato tubers are stored in a cool place without access to light for several months.

Sweet potatoes in cooking

Sweet potato differs from potato in many ways. Sweet potatoes are much healthier than regular potatoes and contain more carbohydrates, iron and potassium than a regular potato (calorizator). Also, due to the presence of protein in the root vegetable, it can stay fresh for a long time.

Sweet potatoes are best consumed fresh, finely chopped or grated and added to a vegetable salad.Sweet potatoes are boiled, steamed, baked and fried, and mashed soups and soufflés are made from it. The soup is very tasty.

If you are going to bake sweet potatoes, a white tuber is best suited for this. Dark colored tubers are best for frying and boiling.

Sweet potato can be substituted for several products in a particular recipe. It is also recommended to replace sweet potatoes with carrots, raw or cooked. In vegetable salads, main courses, the best substitute for a sweet root vegetable is ordinary boiled potatoes.

Sweet potatoes (yam) in cosmetology

The use of sweet potatoes improves skin condition. In home cosmetology, sweet potatoes are used to prepare medical masks for the skin against acne, age spots and acne.

Recommended for use by women over 50, as it contains phytoestrogens that normalize hormonal balance.

Slimming sweet potatoes

Sweet potato is recommended for use in diets, because it contains starch, which is characterized by a low GI, which contributes to fast and long satiety, loss of appetite.And the indigestible fiber contained in sweet potatoes helps to cleanse the intestines of toxins and toxins, as mentioned above.

Several diets have been developed by nutritionists that include sweet potatoes, and they are all designed for a different number of days.

For more information on sweet potatoes, see the video “Sweet potatoes” of the TV show “It’s great to live!”

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Diabetes mellitus symptoms

Type 1 diabetes is a disease of young age, also called juvenile diabetes, and affects people under the age of 35. There are causes of juvenile diabetes 1a, presumably of a viral nature, manifested only in childhood, and causes of juvenile diabetes 1b (the most common) – antibodies to insulocytes are detected, there is a decrease or cessation of insulin production by the pancreas.This type accounts for 1.5–2% of all diabetes cases. Juvenile diabetes is a disease with a hereditary predisposition, but the contribution of the genotype to the development of the disease is small. It occurs in children with a sick mother with a probability of 1-2%, a father – 3-6%, a brother or sister – 6%. Having type 2 diabetes in first-degree family members also increases the risk of type 1 diabetes. If a person with a hereditary predisposition enters the body with a virus, an infectious disease will provoke the development of antibodies to beta cells.As a result, the cells that form insulin will die. But the “insidiousness” of diabetes is that the signs of the disease do not appear immediately – first, more than 80% of β-cells must be destroyed, which can happen in a few months or several years. As a result, many patients immediately experience absolute insulin deficiency. As a rule, the disease develops according to the following scenario: Genetic predisposition to diabetes mellitus. Destruction of β-cells (cells of the islets of Langerhans) of the pancreas.Cell death can be of an autoimmune nature or begin under the influence of environmental factors, for example, after viral infections enter the body. Such agents can be cytomegalovirus, rubella, measles, Coxsackie B virus, chickenpox, mumps viruses. There are also known toxic substances that selectively affect beta cells and induce an autoimmune response. Psychoemotional stress. There are cases of sudden onset diabetes after severe stress. Stressful situations are provocateurs for exacerbation of various chronic diseases and the action of viruses.An inflammatory reaction in the islets of the pancreas called “insulitis.” Transformation of β-cells by the immune system, since they began to be perceived as foreign. Rejection of the islets of the pancreas, cytotoxic antibodies appear. The destruction of β-cells and the appearance of clear signs of diabetes. Type 1 diabetes mellitus has severe symptoms and is quite acute, characterized by a progressive deterioration of the patient’s condition in the absence of treatment. Usually, patients can accurately name the period of onset of the first symptoms.Type I diabetes mellitus is characterized by thirst, frequent and profuse urination, sometimes more than 6 liters per day, dry mouth, general weakness, fatigue, pruritus, itching in the perineum, insatiable hunger and weight loss. Quite frequent symptoms are also considered irritability, pain in the region of the heart, in the calf muscles, headache, and sleep disturbance. During the examination, sugar in the urine, an increase in blood glucose and an insulin deficiency are found. Moreover, the level of insulin in plasma can be so low that it cannot even be determined.In clinically severe diabetes, fasting blood sugar is> 120 mg / dL or> 6.7 mmol / L, and blood sugar 2 hours after a main meal is> 180 mg / dL or> 10 mmol / L. There is a rapid deterioration in well-being and severe dehydration of the body. If insulin medications are not prescribed on time, the patient may develop a diabetic coma. The disease is dangerous by the development of complications: stroke, heart attack, eye damage up to blindness, kidney damage with the development of renal failure, diabetic foot with an outcome in gangrene and loss of a limb, muscle atrophy, osteoporosis, etc.Insulin therapy is necessary at the first symptoms of type 1 diabetes. It should be noted that there are cases of complete normalization of metabolism with the help of insulin preparations. That is, type 1 diabetes mellitus, with timely detection and administration of insulin, can be in remission. However, even in such cases, complete recovery is not possible. Currently, diabetes mellitus is an incurable disease. The main method of its treatment is only adherence to a certain diet and regular administration of insulin into the body.If diabetes has already developed, then β-cells cannot be restored. Attempts have been made to transplant the pancreas and insulin-producing cells, but have so far been unsuccessful. Unfortunately, there is still no form of insulin that would not be destroyed under the influence of gastric juice, entering the stomach through the mouth. Therefore, insulin therapy is carried out by injection or by suturing an insulin pump. In addition to traditional syringes for administering insulin, there are pen-shaped injection devices that allow you to easily and conveniently inject insulin.In this case, the following types of insulin preparations are used: intermediate term of action, fast-acting, long-acting The choice of the optimal drug, as well as the selection of the dosage and number of injections, should be done by the endocrinologist. Most patients on insulin medications manage their condition by self-monitoring of blood sugar levels. This is important because the key to treating type 1 diabetes is to strive for a constant blood glucose concentration. To maintain the level of glycemia at a certain level, it is necessary to follow some rules when choosing the dosage of insulin: After a meal, glucose in the blood becomes more, which means that more insulin is needed.The dosage is reduced before additional physical activity. In the morning, the phenomenon of “dawn” is observed – a sharp increase in the level of glucose in the blood. It is possible to achieve normoglycemia not only by varying insulin doses, but also by keeping a constant record of calories consumed. Based on your ideal body weight, you need to calculate your rate of proteins, fats and carbohydrates and make a balanced diet. There are certain rules that a patient with diabetes of this type must follow: to exclude overeating, to clearly control the amount of sugar, alcohol and fat consumed in the daily diet, there must be vegetables if you consume bread, then choose a product only wholemeal flour or with bran portions eaten at a time , should be a small number of meals a day – 5-6 times it is necessary to adhere to the established diet, you should not skip a meal Sugar, jam, sweets and other fast-absorbing carbohydrates are completely excluded, as they provoke a sharp jump in blood glucose levels.They are recommended to be consumed only during an attack of hypoglycemia, in combination with “complex” carbohydrates and fiber. “Complex” carbohydrates are found in cereals, beans, potatoes, and other vegetables. They take longer to be absorbed, which is very beneficial for patients with type 1 diabetes. Sufficient inclusion of vegetables, fruits and berries in the diet is beneficial, since they contain vitamins and trace elements, are rich in dietary fiber and ensure a normal metabolism in the body. But it should be borne in mind that the composition of some fruits and berries (prunes, strawberries, etc.) contains a lot of carbohydrates, so they can be consumed only taking into account the daily amount of carbohydrates in the diet. The food industry produces special types of bread, cookies, biscuits, cakes, which contain much less digestible carbohydrates than usual. The inclusion of various sugar substitutes is recommended to satisfy the taste needs, as well as partly for medicinal purposes. The use of alcoholic beverages should be sharply limited or stopped, since alcohol is a high-calorie drink, and in addition, it has an adverse effect on the functions of all organs and systems (primarily on the nervous system).To normalize blood glucose levels, it is important not only to follow the diet, but also to lead an active lifestyle. Any physical activity improves blood circulation and lowers blood sugar: during exercise, the sensitivity of body tissues to insulin increases and the rate of its absorption increases glucose consumption without additional portions of insulin; with regular exercise, normoglycemia stabilizes much faster Exercise strongly affects carbohydrate metabolism, so it is important to remember that during training, the body actively uses glycogen stores, therefore, hypoglycemia may occur after exercise.You can not train if you feel unwell. It is important to have “simple” carbohydrates with you, for example a couple of sweets. For muscle cells to absorb glucose, there must be enough insulin in the blood. It is worth starting exercise when the blood sugar level is not lower than 5 mmol / L and not higher than 15 mmol / L. It is best to exercise in the presence of a trainer or with friends who have knowledge of diabetes and hypoglycemia care. Type 1 diabetes requires regular and measured exercise.Sudden, intense exercise provokes an imbalance in blood glucose levels. Physical activity can be considered as walking at a brisk pace, and jogging, and active housework, and going to a disco. Walking is ideal exercise. The optimal mode of physical activity is classes 5 times a week for 30 minutes. The intensity of the exercise should be such that the patient’s pulse rate reaches up to 65% of the maximum. The maximum heart rate is calculated individually using the formula: 220 minus age.When walking, one should not forget about the requirements for shoes, which should not injure the feet. If you have diabetic foot syndrome, special attention should be paid to taking care of your feet after exercise.

Type 2 diabetes mellitus: causes, symptoms and signs, diagnosis and treatment Type 2 diabetes mellitus is a chronic disease caused by a decrease in the sensitivity of the tissues of the human body to insulin. A characteristic manifestation of diabetes mellitus is a violation of carbohydrate metabolism with an increase in the level of glucose (sugar) in the blood.Diabetes mellitus is one of the most common endocrine diseases. The incidence of diabetes mellitus on average ranges from 1.5-3%, increasing in the developed countries of the world (up to 5-6%). There are about 200 million people with diabetes in the world, with almost 90% of them suffering from type 2 diabetes. As a rule, persons over 45 years of age are more likely to develop type 2 diabetes mellitus. The highest incidence of type 2 diabetes is observed among obese individuals. Thus, in people with moderate obesity, the incidence of diabetes increases 4 times, and in people with severe obesity – 30 times.Reasons for the development of type 2 diabetes mellitus. Type 2 diabetes occurs when the body does not respond appropriately to insulin. This condition is called “insulin resistance” (decreased insulin sensitivity). Unlike people with type 1 diabetes, people with type 2 diabetes continue to produce insulin (sometimes in amounts exceeding physiological levels), but loses the ability to react with body cells and facilitate the absorption of glucose from the blood.The exact cause of type 2 diabetes is unknown. According to modern research, one of the main reasons for the development of type 2 diabetes is a change in the sensitivity and number of cellular receptors to insulin (receptors react with insulin, and a decrease in their number reduces the sensitivity of body tissues to insulin). There are a number of factors and conditions that increase the risk of developing diabetes by increasing tissue insulin resistance. Factors that affect the body’s insulin resistance are: Insulin resistance increases by 30% during puberty, due to the influence of growth hubbub.Female. It is believed that women are more likely to develop resistance than men. Race. Insulin resistance is 30% higher in African Americans than in other races. Obesity. Diabetes mellitus type 2 can occur in members of the same family, but it has not yet been possible to determine the exact nature (to reveal the genetically factor) of its inheritance. Read more about the causes and mechanism of development of diabetes mellitus in the article: What is diabetes mellitus. What are the symptoms and signs of type 2 diabetes? The main symptoms of type 2 diabetes include: Thirst More frequent urination than usual Increased urine output Increased hunger Weight loss or rapid weight gain Weakness Other signs of type 2 diabetes may include: Frequent infections.Tingling or numbness in the hands or feet. Progressive deterioration of vision. Appearance of difficult-to-heal ulcers Diagnosis of type 2 diabetes mellitus In order to confirm the suspicion that a patient has type II diabetes mellitus, blood and urine sugar levels are examined. In most cases, diabetes mellitus is determined when the patient already has complications, that is, approximately 5-7 years after the onset of the disease. Thus, experts from the American Diabetes Association proposed to introduce new diagnostic criteria for diabetes mellitus to help determine diabetes in the early stages.If fasting plasma glucose: Less than 6.1 mmol / L – there is no hyperglycemia, which means there is no diabetes. In the range from 6.1 to 7.0 mmol / L – impaired fasting glycemia. Above 7.0 mmol / L is a preliminary diagnosis of diabetes mellitus, but with subsequent confirmation. Conditions such as impaired glucose tolerance and impaired fasting glycemia are often considered prediabetes and require further monitoring and preventive treatment. Treatment for type 2 diabetes Treatment for type 2 diabetes includes: diet, exercise, medications to lower blood glucose levels.Diet for type 2 diabetes In the treatment of type 2 diabetes, diet is of the utmost importance. In some cases, diabetes can be completely resolved without medication. As a rule, patients with type 2 diabetes mellitus are overweight, so the main goal of the doctor when prescribing a diet is to reduce the patient’s weight. What are the basic principles of a weight loss diet for patients with type 2 diabetes? Exclude easily digestible carbohydrates (sweets, sweet fruits, baked goods).Divide your meal into 4-6 small meals throughout the day. 50% of the fats must be of vegetable origin. The diet must satisfy the body’s need for nutrients. Strict diet. Eating vegetables daily. Read more about the diabetes diet in the article: Diabetes diet. In case of diabetes mellitus, it is recommended to consume the following products: Bread – up to 200g per day, mostly black. Lean meat. Vegetables and greens. Potatoes, carrots are recommended to be consumed no more than 200g per day.But other vegetables (cabbage, cucumbers, tomatoes, etc.) can be consumed almost without restrictions. Fruits and berries of sour and sweet-sour varieties up to 300g per day. Beverages. Green or black tea is allowed, it is possible with milk, weak coffee, tomato juice, juices from sour grades of berries and fruits. What should the patient know about the interaction of diabetes and sports? In type 2 diabetes mellitus, the goal of exercise, like diet, is, on the one hand, to reduce weight, on the other, to increase the sensitivity of body tissues to insulin, and on the third, to reduce the risk of complications.Patients are shown dynamic loads of medium intensity. For example, such as walking, exercising, swimming. The duration of exercise is up to 30 minutes. What medications do patients with type 2 diabetes need? In the initial stages of diabetes, it is enough to stick to a diet and exercise, and then you can do without medication. Typically, a slight decrease in weight helps to normalize carbohydrate metabolism and reduce sugar production at the liver level.Various medications are used to treat the later stages of diabetes mellitus. Oral antidiabetic drugs are usually prescribed for people with type 2 diabetes. Typically, these drugs are taken once a day, although some patients need to take the drugs more than once a day. For more effective treatment, antidiabetic drugs are combined. Oral antidiabetic agents: Tolbutamide, Glipizide, Maninil – increase the secretion of insulin by the cells of the pancreas.Metformin – reduce the production of sugar in the liver, increase the sensitivity of body tissues to insulin. Acarbose – reduces the absorption of glucose at the intestinal level. Magnesium supplementation helps regulate blood sugar. Recommended combinations of antidiabetic drugs: Metformin + Nateglinide Metformin + Insulin Metformin + Thiazolidinedione Metformin + Glipizide In a significant number of patients with type 2 diabetes mellitus, the tablets gradually cease to be effective, in such cases the patient is transferred to insulin treatment.In addition, there may be periods – for example, during serious illness – when previously effective treatment with pills must be temporarily replaced with insulin treatment. The initiation of insulin therapy for type 2 diabetes mellitus is determined by the attending physician. The goal of insulin therapy is to achieve the best compensation for blood glucose levels, and hence the prevention of diabetes complications. In type 2 diabetes mellitus, switching to insulin is worth considering when: There is rapid weight loss. Symptoms of complications of diabetes mellitus appear.None of the other treatments provide good compensation for the disease.

Diabetes School – Food Glycemic Index: Complete Table, How to Calculate

One of the three pillars on which diabetes management is built, in addition to medication and physical activity, is nutrition. Today, the choice of dietary strategies is huge. To achieve targeted weight loss and desired diabetes control, not only total carbohydrates should be considered, but also their glycemic index 1 .In the article, we will analyze what the glycemic index is and how to calculate it.

What is the glycemic index?

The glycemic index (GI) is a value that characterizes the sugar-increasing property of foods that contain carbohydrates. In determining the glycemic index, the increase in blood glucose is important, which is determined 2 hours after the consumption of 50 g of the evaluated product.

The glycemic index is calculated as the ratio of 50 g of the test carbohydrate to 50 g of the standard carbohydrate (the usual standard is glucose) 1 .Glucose levels are assessed not in diabetic patients, but in healthy volunteers. The glycemic index characterizes the amount of carbohydrates from a product that enter the bloodstream in 2 hours and create a peak glucose concentration, and not the rate of increase in glucose levels, as many think. Simply put, the glycemic index is the proportion of glucose in all carbohydrates of a food. With a low glycemic index, of all the carbohydrates contained, there will be very little glucose in the product.

How to calculate GI?

The glycemic index is calculated in the laboratory. Find 10 healthy volunteers who take 50 g of glucose powder. Then, within 2-3 hours, every 15 minutes they take a blood sugar test. After a recovery period, the experiment is repeated, but instead of glucose powder, the volunteers use the test product. The portion of the product is selected so that the proportion of carbohydrates is 50 grams per serving.Then the same measurements are taken. As a result, the ratio of the maximum blood glucose level from the test product to the maximum glycemic level from pure glucose powder is determined.

Why do you need to know the glycemic index?

Carbohydrates in food can be simple or complex. The body absorbs only glucose and starchy substances, which break down into glucose molecules during digestion. The body needs insulin only for the absorption of glucose, therefore, for people with diabetes, in which there is a lack of insulin, the glucose content in foods is primarily important.

The glycemic index needs to be known for patients who receive insulin. If you do not take into account the glycemic index, you can incorrectly calculate the dose of insulin administered before meals (food insulin) 2 . All carbohydrates are listed on the product label: those that require insulin and those that do not. Therefore, you need to know the amount of carbohydrates for the absorption of which insulin is needed. If you calculate your insulin dose for all the carbohydrates in your meal, you run the risk of injecting more insulin than you need to.

Foods with a high glycemic index are almost entirely glucose or starch. If the glycemic index is medium and high, it is enough to calculate the amount of the product in bread units and grams to calculate the insulin dose. The danger from the point of view of calculating the dose is precisely the products with a low glycemic index, because the dose that was calculated only taking into account the size of the portion must be reduced.

Glycemic load

In 1997, the term “glycemic load” was introduced to help define the overall sugar-increasing effect of food.This approach allows you to calculate how the blood glucose level will increase with the consumption of a typical portion for a person and greatly simplifies the formation and correction of the daily diet 3 .

To calculate the glycemic load, the glycemic index, serving size (usually 100 g) and the carbohydrate content of that serving are used. For example, a fresh pear has a glycemic index of 30, and the amount of carbohydrates per 100 g of a pear is approximately 10 g.That is, to determine the glycemic load, you need to multiply the glycemic index by the amount of carbohydrates contained in 100 g of pears, and divide by the serving size (100 g):

GN = 30 * 10/100 = 3 GN.

The daily glycemic load (DV) is made up of all carbohydrates in the menu products and their amount. For a healthy person, the daily allowance is about 100 GN. As with the index, food constituents are subdivided according to the type of glycemic load, based on 100 g per food:

  • with high load – from 20 and more;
  • with medium load – from 11 to 19;
  • with low load – 10 or less.

Product GI Tables

Data on the glycemic index of foods are reflected in tables. It is accepted that products with a low glycemic index range from 0 to 55, with an average – from 56 to 69, with a high – from 70 and above 4 . For easy navigation, product categories with low, medium and high glycemic index values ​​are highlighted in color.

Navigating the table GI
Low glycemic index (GI) 0-55
Average glycemic index (GI) 56-69
High glycemic index (GI) 70-200
Milk products GI
Tofu (bean curd) fifteen
Soy yogurt twenty
Fat-free cottage cheese thirty
Milk (any fat content) thirty
Low fat natural yogurt 35
Legumes GI
Soy fifteen
Green and red lentils 25
Golden beans 25
Brown lentils thirty
Yellow lentils thirty
Beans 35
Cereals GI
Pearl barley thirty
Wild (black) rice 35
Buckwheat (green, not pre-roasted) fifty
Basmati rice fifty
Brown brown rice fifty
Long grain rice 60
Oatmeal 60
Buckwheat (brown, roasted) 60
Millet 70
White rice 70
Couscous 70
Semolina 70
Instant porridge 85
Instant rice 90
Grocery GI
Bran fifteen
Peanut Butter (Sugar Free) twenty
Soy flour 25
Spaghetti 55
Canned Peaches 55
Wheat flour 65
Preserves and jams 65
Muesli with sugar 65
Canned vegetables 65
Soft Wheat Noodles 70
Muesli with nuts and raisins 80
Cornflakes 85
Canned apricots 95
Baked goods and bread GI
Whole grain bread toast 45
Shortbread 55
Black yeast bread 65
Rye bread 65
Whole wheat bread 65
Sweet pastries (waffles, donuts) 75
Butter buns 75
White bread 100
Vegetables, salad and herbs GI
Parsley, basil, vanillin, cinnamon, oregano five
Avocado 10
Leaf salad 10
Spinach fifteen
Broccoli fifteen
Cabbage fifteen
Celery fifteen
Brussels sprouts fifteen
Cauliflower fifteen
Chilli fifteen
Fresh cucumber fifteen
Asparagus fifteen
Ginger fifteen
Mushrooms fifteen
Zucchini fifteen
Onion fifteen
Leek fifteen
Olives fifteen
Rhubarb fifteen
Artichoke twenty
Eggplant twenty
Green beans thirty
Sweet potatoes (yams, yams) fifty
Carrots (raw) 70
Pumpkin 75
Carrots (boiled or stewed) 85
Fruits and berries GI
Blackberry twenty
Cherry 25
Fresh raspberries 25
Red currants 25
Strawberry wild-strawberry 25
Gooseberry 25
Fresh apricot thirty
Fresh pear thirty
Tomato (fresh) thirty
Blueberries, lingonberries, blueberries thirty
Passion fruit thirty
Tangerine fresh thirty
Fresh apple 35
Fresh plum 35
Fresh quince 35
Fresh nectarine 35
Garnet 35
Fresh peach 35
Grapefruit 35
Oranges fifty
Kiwi fifty
Mango fifty
Grapes and grape juice 55
Banana 60
A pineapple 70
Watermelon 75
Melon 75
Sauces GI
Pesto fifteen
Ketchup 55
Industrial mayonnaise 60
Nuts, seeds and dried fruits GI
Almond fifteen
Cashew fifteen
Hazelnuts, pine nuts, pistachios, walnuts fifteen
Peanut fifteen
Pumpkin seeds 25
Dried figs 40
Dried apricots 40
Prunes 40
Coconut 45
Raisins 65
Sweets and snacks GI
Bitter chocolate (over 70% cocoa) thirty
Ice cream (with added sugar) 60
Marmalade 65
Chocolate bar (Mars, Snickers) 70
Milk chocolate 70
Potato chips 70
Beverages GI
Tomato juice thirty
Carrot juice (no sugar) 40
Freshly squeezed orange juice 45
Cranberry Juice (Sugar Free) fifty
Apple juice (sugar free) fifty
Orange juice (packaged) 65
Sweet carbonated drinks (Pepsi, Coca-Cola) 70
Sports drinks (PowerAde, Gatorade) 80
Sweeteners GI
Sugar (white or brown) 70
Honey 90
Ready meals GI
Pasta cooked al dente 40
Thin crust pizza with tomatoes and cheese 60
Jacket boiled potatoes 65
Pasta with cheese 65
Dumplings 70
Rice porridge with milk 75
Mashed potatoes, boiled potatoes 85
Pancakes 95
Potatoes (baked) 95

Candied Sweet Potatoes (Sweet Potatoes in Syrup) Recipe

To share with friends:

Moderately sweet and spicy potatoes (yams) are cooked on the stove until soft, leaving the oven free for other festive dishes.


50 minutes

The recipes use measuring containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (st.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp. L.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for recipe:

  • 1.8 kg.red-skinned sweet potatoes, peel
  • 6 tbsp. l. (90 gr.) Butter
  • 1/2 tbsp. brown sugar
  • 1/3 tbsp. granulated sugar
  • 1 tsp pumpkin pie spice mixes
  • 1/2 tsp salt, plus more to taste
  • 1/4 tbsp. pecans


  1. Cut the potato tubers across into 2.5 cm thick circles.Cut large slices into two or four pieces so that they are all about the same size.
  2. In a large cauldron, heat the butter over medium heat. In a small bowl, combine brown sugar, granulated sugar, pumpkin pie spice, and salt. Add this mixture to the cauldron and whisk until pasty. Add the potatoes and mix well, covering all the pieces evenly.
  3. Cover and cook, stirring occasionally to avoid breaking the pieces, 25-30 minutes.: The potatoes will become soft and can be punctured with the tip of a knife, and the sauce will resemble liquid syrup.
  4. In the meantime, preheat the oven to 180 ° C. Spread the nuts on a baking sheet and bake for about 8 minutes. until brown and a light aroma of roasted nuts. Season with salt while warm, then cool completely and chop coarsely.
  5. Transfer the sweet potatoes and sauce to a large serving plate and sprinkle with nuts on top.


Diabetes Diet | Medtronic Diabetes Russia

Diabetes Diet Basics

All food contains three main categories of nutrients: proteins, fats and carbohydrates.The main type of nutrient that affects blood sugar (glucose) levels is carbohydrates. You probably already know that when digested, carbohydrates are converted into energy for the body, or glucose. The glucose then enters the bloodstream and causes the blood sugar to rise. This usually happens 15 minutes after eating, depending on the type and amount of food. Insulin is needed in order for sugar in the form of glucose to travel from the bloodstream to the cells, providing them with energy. Since people with type 1 and sometimes type 2 diabetes are insulin dependent, it is important for them to know the amount of carbohydrates in all foods and drinks they consume.Knowing how to count the carbohydrates in a meal helps you calculate the amount of insulin to be given with a pen or insulin pump.

What foods contain carbohydrates?

  • Starchy foods: bread, cereals, crackers, rice, pasta and cereals
  • Starchy vegetables : potatoes, peas, beans and corn
  • Fruit and fruit juices
  • Milk and Yogurt
  • Sweets: honey, table sugar, syrup, jellies, sweets, sports drinks, cookies, cakes, pastries, ice cream and puddings

Two methods for calculating carbohydrates:

  • Bread unit system
    The essence of this method is to present food in the form of portions, each of which contains 10 grams of carbohydrates.A portion containing 10 grams of carbohydrates is called a bread unit (also known as starch unit, carbohydrate unit, substitute).
  • Calculation of the amount of carbohydrates
    This system involves weighing products and calculating the amount of carbohydrates in each portion. The main tools for calculating carbohydrates are kitchen scales, labels on food packages, food calorie tables, and recipe books with weekly menus.

Nutrition for diabetes mellitus, both type 1 and type 2, can be based on special diets, many of which have proven to be successful. However, be sure to check with your doctor or dietitian before trying a new meal plan.

Low GI foods

Some diabetics report that a low glycemic index (GI) diet can help lower glycated hemoglobin levels. Replacing high-GI foods with low-GI foods avoids the sudden release of sugar into the bloodstream after a meal, which in turn eliminates spikes in blood sugar.

High GI food:

  • Products with molasses, honey and corn syrup
  • White bread and white flour products
  • Potatoes, corn and carrots
  • White rice and white pasta
  • Chips and Popcorn
  • Sweet fruits (e.g. pineapple, melon, bananas)
  • Sugary drinks, beer and most liqueurs

Foods with a low GI are absorbed more slowly in the body and do not cause a sharp increase in sugar after a meal.Low GI foods:

  • All products with sweeteners (e.g. aspartame, fructose and saccharin)
  • Whole grain rye or wheat flour bread
  • Nuts, olives and cheese
  • Red wine

When choosing which diet will become the basis of your daily diet, be sure to pay attention to its balance. The National Health Service recommends that you increase the amount of fiber in your diet while reducing the amount of fat (particularly saturated fat) consumed 1 .While this recommendation mostly applies to people with type 2 diabetes who are struggling with being overweight, it will also be useful for people with type 1 diabetes.

Diet for gestational diabetes

If you are diagnosed with gestational diabetes for the first time, you are probably wondering which foods you will have to give up and how the new diagnosis will affect your diet in general. The answers to these questions depend entirely on your current daily diet.

If the type of diabetes you have detected is not insulin-dependent, you need to constantly monitor the amount of carbohydrates consumed, as they have a direct effect on blood sugar levels, which will be quite difficult to control without the introduction of external insulin.Reducing the amount of carbohydrates you eat by evenly distributing their intake throughout the day will avoid spikes in sugar and help keep your sugar levels within the normal range.

As a rule, the diet for gestational diabetes involves avoiding the following foods:

  • Raw and soft-boiled eggs or fried eggs
  • Fish with a high content of mercury (swordfish, shark, marlin)
  • Foods with a high carbohydrate content, in which there are completely or practically no nutrients
  • Liver
  • Unpasteurized milk

Finally, women with known gestational diabetes have a risk of developing the disease during subsequent pregnancies, as well as a risk of developing type 2 diabetes 2 .In this regard, it is very important to adhere to the principles of a healthy diet after the birth of the child.

Insulin therapy

Most diabetics follow one of two insulin regimens:

Conventional double insulin regimen

With this scheme, using two injections (in the morning and in the evening), the patient injects the same amount of insulin, while consuming the same amount of carbohydrates (incl.eating three meals at the same time) and exercising constantly. Significant changes in the daily regimen require constant monitoring, since when consuming significantly more carbohydrates or increasing the intensity of physical activity, adjustments to the usual dose of insulin may be required.

Basal bolus

If you prefer a free daily regimen, the basal bolus regimen is for you. The main difference between basal and bolus insulin is that basal insulin is background insulin, the purpose of which is to maintain blood sugar levels within the normal range during the absence of meals, and the bolus is fast-acting insulin, the purpose of which is to prevent sudden spikes. sugar level after meals 3 .

Basal-bolus regimen involves making multiple injections of insulin to mimic the physiological secretion of insulin by the pancreas. This mode provides maximum flexibility, but requires continuous carbohydrate counting to accurately reflect your body’s needs.

At Medtronic, we understand the difficulty of making accurate insulin dose calculations. This is why our insulin pumps have a special feature that makes it easier to calculate your insulin dose.In the course of the calculations, the following factors are taken into account: the amount of carbohydrates consumed, the blood sugar level, the carbohydrate ratio and the amount of active insulin in the body. This way, your body receives exactly the amount of insulin it needs to keep your blood sugar levels within the normal range. In turn, this avoids errors in the calculation of the insulin dose. Deliberately skipping insulin doses or reducing them is called diabulimia. It is a mental disorder in which, in the presence of diabetes, the patient has an eating disorder.Diabulimia can lead to short-term complications, including weight loss and chronic fungal / urinary tract infections, which, if left untreated, can lead to long-term complications, including:

  • Heavy dehydration
  • Electrolyte imbalance
  • Peripheral artery disease
  • Uncontrolled rise in blood glucose
  • Diabetic ketoacidosis
  • Bacterial skin infections
  • Retinopathy, neuropathy
  • Stroke
  • Atherosclerosis
  • to

As a rule, women suffer from diabulimia, but the disorder also occurs among men 4 .