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  2. Diet in diabetes - Wikipedia

    en.wikipedia.org/wiki/Diet_in_diabetes

    It is still recommended that people with diabetes consume a diet that is high in dietary fiber. In 1976, Nathan Pritikin opened a centre where patients were put on programme of diet and exercise (the Pritikin Program). This diet is high on carbohydrates and fibre, with fresh fruit, vegetables, and whole grains.

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

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

    Processed carbs such as crackers can be difficult for people with diabetes, both Types 1 and 2. Snacking on high-protein crackers made mostly or exclusively from seeds provides a savory crunch ...

  4. Foods Diabetics Should Probably Stay Away From - AOL

    www.aol.com/lifestyle/food-diabetics-probably...

    Although this food is both cheap and delicious, fast food can be detrimental to the health of diabetics. That's because this food is generally very high in saturated fat, carbs, sodium, and sugar.

  5. Foods Diabetics Should Avoid - AOL

    www.aol.com/29-foods-diabetics-avoid-110300424.html

    Sugary sodas, diet sodas, and so-called "vitamin" waters are all on the "no" list for diabetics. They are full of sugar, bad carbs, and chemicals that have been shown to wreak havoc with blood ...

  6. Glycemic index - Wikipedia

    en.wikipedia.org/wiki/Glycemic_index

    Carbohydrates impact glucose levels most profoundly, and two foods with the same carbohydrate content are, in general, comparable in their effects on blood sugar. A food with a low glycemic index can have a high carbohydrate content or vice versa; this can be accounted for with the glycemic load (GL) where GL = GI% × grams of carbohydrate per ...

  7. Glycemic load - Wikipedia

    en.wikipedia.org/wiki/Glycemic_load

    A food with a GI of 90 and 8 g of available carbohydrates has a GL of 7.2 (8 × 90/100=7.2), while a food with a GI of just 6 and with 120 g of carbohydrate also has a GL of 7.2 (120 × 6/100=7.2). For one serving of a food, a GL of 20 or greater is considered high, a GL of 11–19 is considered medium, and a GL of 10 or less is considered low.