Wednesday, September 13, 2017

Calculating Carbohydrates — Precursors of Glucose

When you eat a meal, the immediate source of glucose in your blood comes
from the carbohydrates in that meal. One group of carbohydrates is the
starches, such as cereals, grains, pastas, breads, crackers, starchy vegetables,
beans, peas, and lentils. Fruits make up a second major source of
carbohydrate. Milk and milk products contain not only carbohydrate but
also protein and a variable amount of fat, depending on whether the milk is
whole, lowfat, or fat-free. Other sources of carbohydrate include cakes, cookies,
candies, sweetened beverages, and ice cream. These foods also contain a
variable amount of fat.

To determine what else is found in food, check a source such as The
Official Pocket Guide to Diabetic Exchanges, published by the American
Diabetes Association and the American Dietetic Association, or The Diabetes
Carbohydrate and Fat Gram Guide, published by the American Diabetes
Association.

Determining the amount of carbohydrate

How much carbohydrate should you have in your diet? The current recommendation
is between 40 to 65 percent of daily calories. In our experience,
those who keep their carbohydrate intake on the lower side of that range
have less trouble controlling their blood glucose levels and maintaining
lower levels of blood fats. Your registered dietitian may recommend more.
We wouldn’t argue as long as you can maintain satisfactory blood glucose
levels while not increasing the level of triglyceride, a blood fat.



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