Skip to main content

Tips to control blood sugar..



What you eat -- and when you eat it -- can affect your blood sugar levels. These food tips, in addition to following your doctor’s advice, can help keep your blood sugar levels in check.

Make One Change at a Time

"When you’ve spent a lifetime developing eating habits, you can't just flip a switch and change them overnight," says Dee Sandquist, MS, RD, a spokeswoman for the Academy of Nutrition and Dietetics. Instead, Sandquist suggests starting with one change and working from there.

Don’t Skip Meals

For good blood sugar control, space your meals about four to six hours apart. Eating meals at around the same time each day may also help keep your blood sugar steady.

Spacing carbohydrates evenly throughout the day helps keep your blood sugar level.

Skipping meals isn't a good idea when you have diabetes. This is true even if you're planning on going to a party or event. Don't skip meals to "save" your calories for later. Instead, eat your other meals at the regular time. When you get to the party, try to eat the same amount of carbohydrates you would at a meal. It's fine to have a treat, just don’t go overboard.

Carbs: Cut Portion Size

You don’t need to cut all carbs -- such as breads, pasta, potatoes, and rice. Take a look at how much you’re eating. To keep your energy steady, you probably just need to eat a little less. Instead of your usual serving size, try having two-thirds the amount. Do this for every meal and snack.

Try cutting back your carb portions for a few weeks. You may notice that your blood sugar levels are lower, and you may even drop a few pounds.

Balance Your Plate

Counting carbs and calories or calculating the glycemic index of foods can be complicated! Here’s a simple trick that may help you to start eating better. The "plate method" helps you eat the right mix and amounts of different food groups -- carbs, proteins, and healthy fats. Eating the right mix can help you keep your blood sugar in check and keep your energy steady.

Comments

Popular posts from this blog

Modern garden with upcycling plastic bottles

iPhone 6s and iPhone 6s Plus Review

For most of the reviews here at Gadgets 360, we use the mobile in question as our primary phone for about a week or so before sharing our verdict with you. We realise this isn't perfect, since there are some aspects of the device that don't become obvious during that time, and in an ideal world, we'd use every phone for a couple of months before we publish our review. But we work under constraints where most devices aren't available to us for that long - almost all products that we review are loaned to us by companies for short durations - and there's also the competitive pressure of wanting to get your review out before others do, as long as it doesn't involve cutting any corners. With the launch of iPhone 6s and iPhone 6s Plus in India, Apple offered to loan the two new iPhones to Gadgets 360 - and indeed other publications - for more than the typical timeframe of a few days. The India iPhone launch of course came a few we...

Chocolate Chip Cookies

I have made these Perfect Chocolate Chip Cookies at least 20 times now. Not exaggerating. I first made these when we were in the Philippines, when it was a struggle to just keep butter solid for 2 seconds on the counter, and they were absolutely incredible. I had no idea how or why, but they just WORKED. And they blew my mind in the way only a perfect chocolate chip cookie really can. But then every once in a while, they didn’t work. I’m not always super exact with my baking, but still. They were not thick and chewy and buttery like the perfect cookie should be. Some of your comments said the same things – most of the time they worked, but sometimes they didn’t. And I don’t like that. Now I’m back home in dry, cool Minnesota and I have been waiting for this day just so I could figure out what would really make these cookies awesome for you. You who live in normal climates and shop at Cub Foods. I am now speaking your cookie-baking language. Since I’m re...