Type 2 diabetes is a lifelong condition that is linked to a person’s high blood sugar levels. Blood sugar levels are directly affected by a person’s diet and with so much misinformation about carbohydrates, Dr. Sarah Brewer exclusively with Express.co.uk to share her insight into a healthy type 2 diabetes diet and whether to carb or not.
Too carb or not to carb?
The GI index bases its values on carbohydrates, said Dr. Sarah Brewer.
She continued, “If you are a diabetic you may have been told beforehand to cut carbohydrates as they are often associated with obesity and type 2 symptoms.
“However, alongside fats and proteins, carbohydrates are a large part of the modern diet.
“How does your body use carbohydrates? The digestive system breaks down carbohydrates into simple sugars, which in turn enter the bloodstream before reaching your cells for use as energy.
“The body can also convert carbohydrates into fat for energy for later use.
“The main problem is the use of refined carbohydrates in processed foods. What we should aim for is to avoid the “bad” carbohydrates rather than avoiding carbohydrates entirely. “
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A study published in the British Medical Journal further explored dietary and nutritional approaches to the prevention and treatment of type 2 diabetes.
The study further examined the role of carbohydrates and their influence on type 2 diabetes.
The study found that whole grains and fiber were better choices than refined grains, and that fiber in people with type 2 diabetes should be at least as high as recommended for the general population.
“Diets with a higher glycemic index and higher load are linked to an increased risk of type 2 diabetes, and there is a modest glycemic benefit to replacing foods with higher glycemic loads with foods with low glycemic loads,” said the study.
It added: “However, the debate on the independence of these effects from dietary fiber intake continues.
“There is some evidence that eating potatoes and white rice may increase the risk of type 2 diabetes, but this is limited and more research is needed.”
Foods with moderate glycemic indexes (acceptable in moderation):
- Breakfast cereals such as wheat cream
- White potatoes
- Corn
- couscous
- Rye bread
- honey
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