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General. People with diabetes can eat any food that they want, preferably a healthy diet with some carbohydrates, but they need to be more cognizant of the carbohydrate content of foods and avoid simple sugars like juices and sugar-sweetened beverages. [5] For people dependent on insulin injections (both type 1 and some type 2 diabetics), it is ...
The USDA National Nutrient Database for Standard Reference is a database produced by the United States Department of Agriculture that provides the nutritional content of many generic and proprietary-branded foods. Released in August 2015 and revised in May 2016, the current release, Standard Reference 28 (SR28), contains "data on 8,800 food ...
Whole grains are a diabetes-friendly option that are known for their low glycemic index. Many are also high in soluble fiber (looking at you, rolled oats), which can help slow the absorption of ...
The glycemic index of a food is defined as the incremental area under the two-hour blood glucose response curve (AUC) 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 ...
Quinoa. Quinoa has fiber and protein, and while it is enjoyed as a grain, it's actually a seed. Using it in place of other grains can help keep the blood-sugar effects of any given meal in check ...
Glycemic load. The glycemic load (GL) of food is a number that estimates how much the food will raise a person's blood glucose level after it is eaten. One unit of glycemic load approximates the effect of eating one gram of glucose. [1] Glycemic load accounts for how much carbohydrate is in the food and how much each gram of carbohydrate in the ...
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