Posts Tagged ‘blood sugar’

Here is a question I recently received from FOODPICKER.org:

What is the difference between Pre-Diabetes and Type 2 Diabetes?  Could you tell me the diagnostic criteria for both as well as the treatment?

Answer:  Type 2 diabetes is the most common form of diabetes and can develop at any age.  Essentially, the pancreas loses its ability to secrete enough insulin in response to meals.   Type 2 diabetes is diagnosed with one of the following tests:

  • Fasting blood glucose level higher than 126mg/dL on two occasions
  • Oral glucose tolerance test higher than 200mg/dL 2 hours after the test
  • Random blood glucose level higher than 200mg/dL with some of the common symptoms (increased thirst, urination or fatigue)

Treatment options may include dietary changes, physical activity, weight loss, medications to help control blood sugar levels and self monitoring of blood sugar levels.

Pre-diabetes, meaning “before diabetes” essentially means blood glucose levels are higher than normal, but not yet high enough to be diagnosed as diabetes.  Pre-diabetes is diagnosed with one of the following tests:

  • Fasting blood glucose level between 100-125mg/dL on two occasions
  • Oral glucose tolerance test between 140-199mg/dL 2 hours after the test

Research shows those with pre-diabetes can prevent or delay the onset of type 2 diabetes by making lifestyle changes including a healthy diet, physical activity, and weight loss (if indicated).


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Here is a question I recently received from FOODPICKER.org

I found out I have pre-diabetes.  I’m very confused and don’t know what I should do to treat it.  My friend told me to avoid all fruits.  Could you help me with how to treat my new diagnosis and if it’s ok to eat fruit?

Answer:  Pre-diabetes is when blood sugar levels are elevated, but not quite high enough to be diagnosed as type 2 diabetes.  Individuals diagnosed with pre-diabetes are more likely to be diagnosed with type 2 diabetes in the future if  lifestyle modifications are not made.  These changes usually include dietary changes to consume consistent amount of carbohydrates, reduce the amount of fat and calories, increase physical  activity and weight loss (if overweight).

Before you become too confused or stressed  with how to treat this new diagnosis,  speak with your healthcare provider to determine which treatment method would be best for you.

In terms of avoiding fruit, this is NOT necessary!!!!!  Fruit is an important component of a well balanced diet as they are a rich source of many vitamins, minerals, antioxidants and fiber.  However, fruits are considered a carbohydrate source which means they will raise your blood sugar. You will want to watch your portion size and plan accordingly.  Try to choose whole fruits instead of canned or fruit juices to maximize the health benefits.

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Here is a question I recently received from FOODPICKER.org

I have diabetes and my blood sugar is all over the map.  Could you please tell me the ideal blood sugar level?

Answer:  The ideal blood sugar level depends on when you are testing, such as before or after you eat.  Readings may be ‘all over the map’ depending on the timing of tests.   The American Diabetes Association states that “the normal range for non-fasting blood glucose (sugar) taken 1-2 hours after a meal is less than 180 mg/dl.  The normal range for blood glucose taken before a meal is 70 – 130mg/dl.”  Speak to your physician about their specific recommendations for your ideal blood sugar levels.

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Here is a question I recently received from FOODPICKER.org

What is the best sugar substitute to use for baking and daily use for diabetics?

Answer: There are two types of sweeteners – nutritive and artificial. Nutritive sweeteners contain calories and will raise your blood glucose.  Artificial sweeteners do NOT contain calories and will NOT raise your blood sugar.

Nutritive Sweeteners include sucrose (table sugar), fructose (sugar found in fruit and high fructose corn syrup) and sorbitol/mannitol (found in gum and candies).

Artificial sweeteners inclide acesulfame potassium, aspartame, saccharin, steva/rebina and sucralose.

When baking, I would suggest using Sucralose (Splenda).  Each packet provides the sweetness of 2 teaspoons of sugar.  It measures cup for cup like sugar so whatever your recipe calls for in sugar, just replace it with the same measurement of Splenda granulated.  It doesn’t get much easier than that!

Other artificial sweeteners such as aspartame (Equal and NutraSweet) and Saccharin (Sweet N’ Low, Sweet Twin, Sugar Twin) do not work well for cooking as they may have a bitter aftertaste.

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