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Planning a Diabetes Diet - Carbohydrate Counting

Carbohydrates (CHO)

Carbohydrates and fats are the major sources of energy. Proteins do supply 4 kcals per g, but energy supply is not their main function. Therefore, when we say calorie restriction, it means restriction of carbohydrates and fats. With carbohydrates, in addition, there is a qualitative restriction, which is explained later.

Around 60 per cent of the calories should be derived from carbohydrates. Even in a healthy person, a minimum daily carbohydrate intake of 50 g is essential, to prevent an excessive breakdown of fats of the body. The quantity of carbohydrates permitted to a diabetic depends on his/her calorie allowance. An overweight diabetic may be allowed 150 g of carbohydrates and a lean diabetic about 250 g carbohydrates per day. A high carbohydrate diet does not mean an unrestricted carbohydrate diet. A diabetic cannot dispose off carbohydrates properly. It is therefore obvious that he/she has to exercise care about the amount and the type of dietary carbohydrates.

A diabetic usually needs to restrict sugar, jaggery, honey or foodstuffs containing these substances because these substances are absorbed quickly, raising sharply the blood glucose level.

A diabetic can take freely those foodstuffs which have a carbohydrate content of less than 5 per cent such as leafy vegetables and cabbage. These foodstuffs produce a negligible rise in blood glucose level. A diabetic can eat rice, chapati, bread, bhakari etc. in moderation. The carbohydrates in these foodstuffs need to be digested to produce glucose. The rise in blood glucose level produced by these foods stuffs is not as marked or as sharp as that produced by taking sugar or sweets.

Three categories of foodstuffs, from the point of view of diabetes

Free	Leafy vegetables, cabbage, cauliflower, ladies fingers, brinjal, bitter gourd, ash gourd, cucumber, drum stick, ghosala, giant chillies, knol-khol, parwar, pumpkin, ridge gourd, snake gourd, tinda, tender tomatoes, vegetable marrow, watermelon, butter milk with butter removed, spices
Moderate Restriction	Cereals, roots and tubers, pulses, legumes, fruits containing 10 per cent or more carbohydrates, fats, nuts, milk and milk products, meat and meat products, eggs, potatoes, onion.
Limited	Sugar, glucose, jaggery, honey, sweets, jam, jellies, cakes, pastries, sweetened juices, sweetmeats.

Also see:
Calories & Proteins
Fibre
Glycaemic Index (Gi)
Fats & Cholesterol
Vitamins, Minerals & Water
Spacing Of Meals & Food Exchanges
Sweetening Agents
Beverages
Alcohol
Eating Out

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Planning a Diabetes Diet - Carbohydrate Counting

Carbohydrates (CHO)