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Diabetic diet
Increase on:
·
Oat( due to the fructose content and above all
to the beta glucan which is a type of soluble vegetable fiber demonstrated to
greatly improve tolerance by diabetics of glucose released from oat starch
during digestion.
·
Whole grain cereals
·
Broccoli-it is low in calories and sugars and
it provides a feeling of satiety.
·
Sunflower seeds
·
Avocados-They help to maintain an appropriate
glycemic level
·
Rye-Starch granules in rye are encapsulated in
cellulose.This makes Rye digestion slower therefore glucose is released little
by little,it is satiating
·
Lentils(split peas,beans,black eye
peas)
·
Onions-It contains a vegetable hormone that
reduces the blood glucose level called glycoquine
·
Cauliflower-It contains a minimum of calories
only 28 kcal/100g it produces a sense of satiety (boiled or steamed cauliflower
is perfect supper for those wishing to loose weight and for diabetics)
·
Belgian endive
·
Artichokes- Cynasin and its accompanying
substances gently reduces the level of glucose in the blood.
·
Cabbage
·
Potatoes-Contain
complex C.H.O that are well tolerated by diabetics as they slowly
transform glucose during 3 or 4 hrs of digestion in the intestines,They contain
an abundance of B group vitamins that help metabolize C.H O as well as minerals
that prevent fluid retention in the tissues which contribute to obesity.
·
Apples-They
are very well tolerated for 2 reasons i.e.A significant amount of their
sugar is fructose which does not require
insulin to enter the cells second pectin which regulates the release of sugars
,allowing them into the bloodstream slowly and progressively.
·
Celery-it contains small amounts of gycoquin a
substance similar in action to insulin which reduces blood sugar levels
·
Hazelnuts
·
Mushroom-Their very low C H O content and richness
in proteins and B GROUP vitamins contribute to this effect.
·
Wheat germ-The anti-diabetic effect is
attributed to the combined action of vitamin B1 and vitamin E
Avoid
·
Beet root-sugars(saccharose and fructose are
prominent in beets composition.
·
Simple sugars.
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CHOLESTEROL
Increase
·
Kiwi
·
Beans(are ideal for high blood pressure because
of being low in sodium and high in potassium.
·
Wheat germ
·
Tomatoes(Rich in soluble fiber and particularly
mucilage )
·
Soy(it is very rich in unsaturated fatty acids
that help reduce cholesterol production within the body.)
·
Corn-The bran that covers each kernel of corn is
capable of reducing blood cholesterol level.
·
Plum-The fiber in prunes comprised primarily of
pectin reduces cholesterol level.
·
Apple-eating atleast 2 to 3 in a day has been
shown to reduce cholesterol level,partial explanation is..pectin absorbs the
biliary salts,one of the basic ingredients from which h the body makes
cholesterol.
·
Whole grain rice-Impedes the absorption of
biliary acids in the intestines because of its fiber content,this acids are the
raw materials used by the liver to produce cholesterol.
·
Artichokes-Reduce cholesterol tendency to depart
on arterial walls which leads to hardening of the arteries.
·
Barley-it produces a reduction in total
cholesterol level,LDL cholesterol level and triglycerides.
·
Onions-They increase HDL cholesterol level
helping to improve blood flow in all arteries.
·
Lentils-The fiber collects cholesterol from other foods as well as bile acids which
are the prime materials for cholesterol synthesis in the body and eliminates
them through feces
·
Guava-The effect is due to guavas rich content
of soluble fiber(pectin) which sweeps the intestines and facilitates the
elimination.
·
Avocado-its hypolipidemicaction(reduction of fat
level in the blood)is possibly due to the balanced composition of its fatty
acids or its rich vegetable fiber content.
·
Sunflower seeds-particularly as a substitute for
other fatty or calorie rich foods
·
Chick pea
·
Oats-Beta glucan retains and eliminates the bile
salts in the intestines while reducing the absorption of fats as well.Bile
acids are the raw materials all that the body uses to produce cholesterol