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  2. Diabetic? These Foods Will Help Keep Your Blood Sugar in Check

    www.aol.com/31-foods-diabetics-help-keep...

    Apples. The original source of sweetness for many of the early settlers in the United States, the sugar from an apple comes with a healthy dose of fiber.

  3. The #1 Breakfast to Improve Insulin Resistance, According to ...

    www.aol.com/lifestyle/1-breakfast-improve...

    Plus, eating too many added sugars is linked with higher rates of type 2 diabetes. For example, when selecting a Greek yogurt for overnight oats, try selecting one with little to no added sugars.

  4. 15 Best Snack Foods for Diabetics - AOL

    www.aol.com/lifestyle/food-15-best-snack-foods...

    That's why we've put together a list of 15 diabetic-friendly snacking options based on advice from a few experts. ... 11 Nutritious, Kid-Friendly Finger Foods 12 Good, Fast, and Cheap Recipes

  5. Diet in diabetes - Wikipedia

    en.wikipedia.org/wiki/Diet_in_diabetes

    A diet high in plant fibre was recommended by James Anderson. [34] This may be understood as continuation of the work of Denis Burkitt and Hugh Trowell on dietary fibre, [35] which may be understood as a continuation of the work of Price. [36] It is still recommended that people with diabetes consume a diet that is high in dietary fiber.

  6. Glycemic index - Wikipedia

    en.wikipedia.org/wiki/Glycemic_index

    The glycemic index of a food is defined as the incremental area under the two-hour blood glucose response curve following a 12-hour fast and ingestion of a food with a certain quantity of available carbohydrate (usually 50 g). The AUC of the test food is divided by the AUC of the standard (either glucose or white bread, giving two different ...

  7. Insulin index - Wikipedia

    en.wikipedia.org/wiki/Insulin_index

    In the table below, glycemic and insulin scores show the increase in the blood concentration of each. The Insulin Index is not the same as a glycemic index (GI), which is based exclusively on the digestible carbohydrate content of food, and represents a comparison of foods in amounts with equal digestible carbohydrate content (typically 50 g).

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