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Doctor and Patient


Diabetes Diet

​  " It is wrong to consider that sugar causes diabetes. Real reason - lack or ineffectiveness of insulin, the hormone that regulates the exchange of sugar. Blaming sugar  is like putting the cart before the horse"

                                              Dr. J. Bernstein (American Diabetes Association)

   Diet and diabetes are closely linked to each other. This is because diabetes results from a malfunction  of the pancreas, which produces insulin needed to generate energy from food. As carbohydrates are decomposed in the duodenum, glucose (a simple sugar) is formed. The pancreas   responds by releasing insulin to transport glucose circulating in the blood  to the muscles and liver, where it is stored as glycogen, before becoming energy.



Diabetes  -  pancreatic malfunction and insulin resistance


Previously, the consumption of a large amount of sugar was considered as a push (stimulus) to diabetes. Now the view has changed. The appearance and development of the disease of diabetes is much more complicated and not yet fully known.

Intensive Diabetic Care For Patients wit

  There are 2 types of diabetes. Type 1, is less common, and affects children and more often young people under 35 years old. It occurs when the pancreas does not produce insulin. Patients must receive insulin injections. This is called juvenile diabetes or insulin -dependent. Some researches believe that Juvenile diabetes stems from feeding infants cow's milk, especially if there is a family history of diabetes. In such cases, juvenile diabetes is presumed to be an acute form of food allergy. The explanation is that milk proteins contain some antigens which introduce errors in the immune system. This causes an attack on the tissues, and in the case of diabetes, on the beta cells in the pancreas. As a result, the beta-cells "break" and stop producing insulin.

 Researchers do not doubt that milk proteins can cause immune reactions leading to type 1 diabetes. Dr.Michael Dosch (Toronto) found antibodies which indicate the presence of an immune reaction to specific milk proteins in the blood of 100% children with type 1 diabetes.

  Type 2 diabetes does not happen overnight, but it creeps up unnoticed. Excess weight increases the likelihood of developing diabetes. Most diabetics suffer from obesity, the disposal of which is key to the prevention and treatment of diabetes. The major danger of diabetes is insulin resistance, or insensitivity of cells to insulin. This means that the insulin is not doing its job. It happens like this: Cells do not "hear" the signals of insulin to lower blood glucose levels. As a result, the pancreas has to produce more and more insulin to maintain normal blood sugar levels. Eventually, the pancreas is depleted and ceases to produce sufficient insulin, which leads to type 2 diabetes.

Fat reduces insulin activity

  Researchers in Australia have found that excess fat in the diet, especially saturated, reduces the effectiveness of insulin. It was found that the more saturated fat (pork, beef, and lamb) is in cells, the greater insulin resistance. Another study found that dietary fat reduces the effect of insulin and leads to increased sugar level in the blood.  Dr. D. Lavdzhoy  studied the diet and insulin activity in healthy, non-diabetic people, about half of whom were overweight. It was found that obesity and exessive fat consumption increased insulin resistance. This showed that even healthy people, who eat a lot of fat, lower the effect of insulin and increase the risk of diabetes.


Conversely, polyunsaturated fats in the tissues, such as fish oil, correspond to  greater insulin activity. Animal studies have confirmed increased insulin activity in the presence of omega-3 fish oil.


Thus, reducing animal fat and increasing fatty fish in the diet, are key in the treatment and prevention of diabetes.


Glycemic Index

  For a long time conventional wisdom held that simple carbohydrates (sugar) were the main culprits in increasing blood sugar. It was thought that complex carbohydrates such as fruits, vegetables, potatoes, carrots, beans and grains are slowly digested and therefore have a neutral effect on the diabetic diet. This theory came to grief in the early 1980s, when a team from the University of California and the University of Toronto, measured blood sugar levels of people after they ate a variety of foods. To everyone's surprise, the greatest increase of sugar was not reached by those who ate ice cream and candy, but by those who ate processed cereals, potatoes and carrots.


  Other studies have found that  foods with a low glycemic index, can adjust the sugar level in patients with both types of diabetes (type 1 and 2). Further, Dr. Jenkins (Toronto) and other experts believe that foods with a low glycemic index are beneficial not only for diabetics, but also for non-diabetics. This is because they prevent sharp jumps in insulin levels and the development of insulin resistance leading to diabetes. Foods with a low glycemic index reduce sugar levels and  reduce the amount of insulin needed for sugar assimilation.

 glycemic index in diabetes diet

Here is a list of some products with their index of influence (effect) for increasing blood sugar level as compared with the impact of glucose. The higher the percentage, the greater the ability of the product to increase blood sugar levels:

100% for Glucose; 80%-90% for corn flakes, carrots, honey, parsnips and potatoes; 70%-79% for bread (white flour), rice (polished), new potatoes, beets, bananas, raisins and candy bars; 60%-69% for bread from whole wheat flour, millet, and cookies; 50%-59% for  spaghetti​ (white), corn, wheat flakes, buckwheat, oatmeal cookies and peas (frozen); 40%-49% for whole wheat spagetti, oatmeal, sweet potatoes, kidney beans, dried peas and oranges; 30%-39% for beans, chick peas, apples, ice cream, milk and yogurt; 20%-29% for green beans, lentils; 10%-19% for soy beans and peanuts.

Eat legumes

  All kinds of beans and lentils are rich in soluble fiber and actively lower cholesterol! They  also help regulate blood sugar levels, which determines their role in diabetes diet. Further, they are beneficial in the prevention of some forms of cancer. More than 50 studies have confirmed the ability of  fiber in foods to burn sugar and lower cholesterol. Fiber in the diet has allowed many patients to reduce or even cancel the administration of insulin.

nutrition for diabetes
Beans for diabetes diet
meal for diabetics
nutrition for diabetes
 Recommended  Diabetes Diet :
  •    To help prevent type 1 diabetes, do not feed children cow's milk and products from it in the first year of life.

  • To help prevent type 2 diabetes and support weight loss, eat fish, beans and products containing chromium (such as broccoli, cereals).

  •  Eat foods rich in fiber, and starchy carbohydrates, which ibclude whole-grain bread, rice, oats and especially legumes.

  •  Eat foods containing soluble fiber, such as oats and legumes. Fiber in the digestive track prolongs the period of intake of sugar and prevents unwanted sugar jumps after meals.

  •  Try to eat foods containing antioxidants - vitamin C, vitamin E, beta-Carotene. 

  •  Limit the amount of fat as it promotes insulin resistance

Over the centuries, more than 400 plants have been prescribed for treatment of diabetes. In the East, in Asia and in Europe, a popular remedy for diabetes has always been raw onions and garlic. In Irag - the bread of barley and in China - ginseng are popular remedies.


Cabbage, juniper berries, coriander seeds, beans, lettuce and alfalfa, are used by many nations to treat diabetes. Recent studies have confirmed that all these products or compounds derived from them, can lower blood sugar levels and stimulate production of insulin. They are, therefore, excellent products in the diabetes diet.


reduce  sugar levels in blood
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