How to control blood sugar by vegetarian meals?!


Question: How to control blood sugar by vegetarian meals?
Today's main problem of human being is that cannot control the sugar in blood. But using english medicines it is not cure. So avoid using these medicines and use some vegetarian food. What is good,
Why we will not get a perfect medicine to stop this disease .Why other's hesitating to develop or invent a better medicine to stop this disease. May be this question will reach to all. So May be very soon we will get better medicine..
How to control blood sugar by vegetarian meals ?

Answers:

To control your blood sugars with a vegetarian diet you simply count your carbs as usual.
This is in no way a cure.

People with type 1 diabetes always need insulin .

One of the reasons why there is no cure for diabetes is that this disease is a cash cow for the pharmaceutical companies.Why would they want to lose money with a cure ?

The best hope we have is stem cell research and independent studies.



We do have a nearly perfect medicine, it's called insulin.

As for controlling blood sugar, yes, IF the patient has very mild Type II, and IF the patient is willing to carefully choose foods, then some patients can do without any medicine. However, a vegetarian diet is not superior to an omnivorous diet in this regard. Many vegetables have quite a bit of carbohydrates in them, which will raise the blood sugar. On the other hand, most meats don't have much in the way of carbs at all, but have a lot of protein, which is a great nutrient for diabetic patients.

However, most diabetic patients will need at least some medication, either oral or injected, no matter what diet they follow. A vegetarian diet won't cure diabetes.



Sathish, being a vegetarian surely is not a perfect Medicine. If you cannot control glucose levels by Diet and most important EXERCISE, then the meds. we have now will have to suffice.And why would the drug companies want a cure when they have us locked in for life.

If you are dead set on this ddiet of yours then you have to follow the Glycemic Index diet. Because not all carbs are the same. http://www.mendosa.com/gilists.htm

This table includes the glycemic index and glycemic load of more than 2,480 individual food items. Not all of them, however, are available in the United States. They represent a true international effort of testing around the world.


The glycemic index (GI) is a numerical system of measuring how much of a rise in circulating blood sugar a carbohydrate triggers–the higher the number, the greater the blood sugar response. So a low GI food will cause a small rise, while a high GI food will trigger a dramatic spike. A list of carbohydrates with their glycemic values is shown below. A GI is 70 or more is high, a GI of 56 to 69 inclusive is medium, and a GI of 55 or less is low.


The glycemic load (GL) is a relatively new way to assess the impact of carbohydrate consumption that takes the glycemic index into account, but gives a fuller picture than does glycemic index alone. A GI value tells you only how rapidly a particular carbohydrate turns into sugar. It doesn't tell you how much of that carbohydrate is in a serving of a particular food. You need to know both things to understand a food's effect on blood sugar. That is where glycemic load comes in. The carbohydrate in watermelon, for example, has a high GI. But there isn't a lot of it, so watermelon's glycemic load is relatively low. A GL of 20 or more is high, a GL of 11 to 19 inclusive is medium, and a GL of 10 or less is low.


Foods that have a low GL almost always have a low GI. Foods with an intermediate or high GL range from very low to very high GI.


Both GI and GL are listed here. The GI is of foods based on the glucose index–where glucose is set to equal 100. The other is the glycemic load, which is the glycemic index divided by 100 multiplied by its available carbohydrate content (i.e. carbohydrates minus fiber) in grams. (The "Serve size (g)" column is the serving size in grams for calculating the glycemic load; for simplicity of presentation I have left out an intermediate column that shows the available carbohydrates in the stated serving sizes.) Take, watermelon as an example of calculating glycemic load. Its glycemic index is pretty high, about 72. According to the calculations by the people at the University of Sydney's Human Nutrition Unit, in a serving of 120 grams it has 6 grams of available carbohydrate per serving, so its glycemic load is pretty low, 72/100*6=4.32, rounded to 4.

And by the way the ayurvedic medicine isn't doing such a great job. But I guess any hope for the poor is something. Don't be foolish about not taking Metformin if you need it. The end result will be a lot of pain and suffering. Please use rational judgement.

take care
TIN




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