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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Sweet desserts for diabetics? It's not joke.
The latest guidelines say that people with diabetes do not have to
avoid simple sugars. They can be integrated into individualized meal
plans.
However, sucrose and sugary foods need to be exchanged with other foods
and simply added to a meal plan, say Ann Gallagher, a registered dietitian
and a member of the board of directors of the American Diabetes
Association.
In diabetes, a disease that affects 14 million Americans, the body does
not produce or properly respond to insulin, a necessary hormone. If not
controlled by diet and/or insulin injections, this results in high blood
sugar, which can lead to blindness, kidney disease, heart disease and
amputations.
Diabetes is the fourth-leading cause of death in the United States.
For most of the century, it was widely believed that the dietary
treatment of diabetes required a person to replace simple sugars with
complex starches such as potatoes or cereals, Gallagher says. Many people
still think that eating too much sugar causes diabetes, she says. But the
most common form of diabetes call adult-onset -- most ofter results from
being overweight.
There is little scientific evidence that sugars - such as sucrose,
fructose, corn sweeteners, fruit juices, honey, molasses, destrose and
maltose - aggravate high blood sugar any more than starches do. It's the
total amount of carbohydrates that affects blood sugar after a meal,
Gallagher says.
Individuals with a diabetic condition now can use monitoring and can
customize their meal plans, often in consultation with a registered
dietian, to include a balance of foods in line with the USDA.
Those who are obese or who have high cholesterol, high blood pressure
or other conditions must take other precautions to control those
conditions, Gallagher says.
The new diabetic guidelines replace 1986 recommendations, which advised
that 12 percent to 20 percent of calories should come from protein, less
that 30 percent from fat and only up to 60 percent from carbohydrates. The
new guideline recommend that 10 percent to 20 percent of calories come from
protein but establish no fat and carbohydrate percentages.
People with normal levels of cholesterol and triglycerides and who
maintain normal weight can follow mainstrem guidelines of not more that 30
percent of calories from fat (10 percent or less from saturated fat)
Source: The San Diego Union-Tribune, June 23, 1994 By Steven Pratt Brought
to you and yours via Nancy O'Brion and Her Meal Master
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