| Abstract: |
This article encourages dietitians who work with patients newly-diagnosed with diabetes to help their clients liberalize strict food habits in a healthy way. Focusing primarily on the glycemic index (GI), the author re-considers the often-emphasized requirement that people with diabetes completely give up all added sugars. The author notes that many studies indicate that postmeal glucose levels and insulin responses to dietary starches and sucrose are similar in people with diabetes when mixed meals containing the same amount of total carbohydrate are compared. The author reviews the positions of the American Diabetes Association and the Canadian Diabetes Association. Although health care providers, including dietitians, may be concerned that giving patients more freedom to incorporate sugars and sweets into their diet may result in worsened metabolic control and weight loss, studies have shown that additional dietary freedoms did not result in any metabolic deterioration. In fact, patients following liberalized guidelines actually ate less total carbohydrate during the day than did those patients told to strictly avoid sweets. The author concludes that dietitians can teach individuals to choose foods that are both satisfying and nutritious. Using fruits, yogurts, and even whole grains in desserts can add a host of nutrients to the person's diet. The article concludes with 2 recipes that utilize fresh and dried fruit and dark chocolate. 5 references. |