Diabetic Menu Sample: Healthy Eating for a Better Life
With diabetes
becoming more and more prevalent, it is time that each one of us
reviews his lifestyle and eating habits. However, if you have
already been diagnosed with diabetes, then adopting a healthy high
fiber and low sugar diet plan is the only option left to you for
your survival. Every doctor provides a diabetic patient with a
diabetic menu sample to which he expects his patient to faithfully
adhere. The only consolation to a diabetic patient is that with an
increase in the number of diabetic patients, there is a wider
variety of diabetic food items available that are tasty, healthy
and low in sugar and fats.
A typical diabetic menu sample contains no red
meat, high fat foods, wine, beer or any alcoholic beverages. The
food items included in the diabetic menu sample should be baked or
boiled and not fried. Sugars, sweets and desserts that are rich in
sugar are strictly prohibited. However, desserts prepared with
sugar substitutes or brown sugar may be taken in reduced portions.
An example of a diabetic menu sample is as follows: a combination
of juice, oatmeal, egg and a toast with fat free margarine for
breakfast, a veggie salad, fish and a cup of fresh fruits for lunch
and roasted chicken, veggie salad and a boiled potato for dinner.
For the evening snack, one may indulge in crackers or a cup of low
fat milk.
The diabetic menu sample provided above shows
that a diabetic meal contains all the nutritional varieties of food
items, such as fresh fruits, vegetables, proteins and milk products
and is low in carbohydrates and sugar. A diabetic patient should
never skip meals. High calorie snacks should be absolutely avoided
between meals and the patient should eat only the amount of food
that is specified in the diet plan. Even though your doctor will be
able to provide you with an ideal diabetic menu sample, you may
search on the net or look into recipe books for greater variety of
foods and food combinations that you can include in your diabetic
diet plan.
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