While genetics and environmental factors play a role, the exact cause of diabetes is as yet undetermined. However, one thing is precisely clear to those with this condition: eating right is vitally important.

Generally speaking, people with diabetes do not eat a standard “one size fits all” diet. Rather, they must adhere very closely to the healthy eating guidelines prescribed by their doctor.

However, these recommendations, which generally apply to the general public as well [iii], include principles such as eating a low-fat diet, and limiting calories from saturated fat to less than 10% of daily caloric intake. The recommendations also include eating complete sources of protein, and limiting calories from protein to 20% of daily caloric intake [iv]. It is worth noting that protein also plays an added support role in a diabetic diet, because protein can slowly transforms into glucose. As such, ingesting appropriate amounts of complete protein can help a diabetic manage blood-sugar levels.

At the same time, maintaining low blood pressure is of enhanced important for those with diabetes. As such, a diet that helps maintain a healthy body weight is essential, since high blood pressure is related to obesity and overweight conditions [v].

Diabetics know full well they should eat a calorie-smart diet that is low in fat, fortified with complete protein, and scores low on the Glycemic Index [1]. Yet quite often what is lacking is time to ensure that this diet is maintained.

Unlike individuals without diabetes who can, if they must, “snack” on unhealthy foods from time to time, persons with diabetes are well advised by their qualified doctors to ensure that a very healthy eating regimen is consistently followed. Yet following this regimen is indeed difficult; especially since so many foods in restaurants and vending machines are utterly devoid of healthy ingredients.

At most, one might expect to find some low fat options when eating out; but these usually have high calories, high sodium – to compensate for flavor lost due to reduced fat – and a high GI score. None of this is welcome information for diabetics.

Fortunately, a product called Profect has been medically engineered to provide diabetics with a practical eating solution. Profect, with its low Glycemic Index, contains absolutely no sugar. Therefore, diabetics do not have to worry about their blood sugar levels spiking after eating a serving of Profect.

As an added benefit to those with diabetes, Profect contains 25 grams of complete protein [2] — and zero fat. As such, Profect can be eaten along with other foods to slow down the overall absorption cycle. Ultimately, this means that Profect can effectively reduce insulin spikes and the subsequent creation of fat cells; which, as noted above, can lead to weight gain and high blood pressure.

Yet perhaps most appreciated by diabetics is the fact that eating Profect is very convenient. It requires no cooking ability, nor the creation of a messy – and potentially poorly configured – health “shake” that might actually add too much protein to the system, and lead to adverse toxic buildup.

The fact that Profect is convenient may seem like something of a marketing “benefit”, to be touted on a website or a package container, but the reason for this has nothing to do with marketing appeal. People with diabetes, just like most of the population, lead busy lives in which time is of the essence. Finding 2 or 3 hours each day to create foods is oftentimes unrealistic.

It is because of this need for a convenient and easily accessible food that Protica Research created the 2.7 fluid ounce container to protect each serving. These containers are extremely strong, easy to carry and store, and are deliberately suited for busy, time-starved lifestyles.

Dealing with diabetes is a reality that more than 18 million Americans face each day, and over the next 2 decades the rate of diabetes is expected to increase by almost 250% throughout the developing world [vi].

Daily – one might say hourly – some of the finest brains in science are searching for preventions and cures that will help millions of people diagnosed with diabetes to lead full, healthy lives. Aligned with this ultimate mission is Profect’s eating solution for diabetics and healthy eaters alike.

ABOUT PROTICA

Founded in 2001, Protica, Inc. is a nutritional research firm with offices in Lafayette Hill and Conshohocken, Pennsylvania. Protica manufactures capsulized foods, including Profect, a compact, hypoallergenic, ready-to-drink protein beverage containing zero carbohydrates and zero fat. Information on Protica is available at http://www.protica.com

You can also learn about Profect at http://www.profect.com

Copyright – Protica Research – http://www.protica.com

REFERENCES

[i] Source: “All About Diabetes”. American Diabetes Association.

http://www.diabetes.org/about-diabetes.jsp

[ii] Source: “Diabetes”. Diet-i.com.

http://www.diet-i.com/diabetes-diet.htm

[iii] Source: “Diabetic Diet Questions”. Anne Collins.

http://www.annecollins.com/diabetic-diet-questions.htm

[iv] Source: “Diabetes Diet”. MedlinePlus.

http://www.nlm.nih.gov/medlineplus/ency/article/002440.htm

[v] Source: “Diabetes”. Diet-i.com.

http://www.diet-i.com/diabetes-diet.htm

[vi] Source: “Diabetes Cases Could Double in Developing Countries in Next 30 Years”. World Health Organization.

http://www.who.int/mediacentre/news/releases/2003/pr86/en/

About the author:
About Protica

Founded in 2001, Protica, Inc. is a nutritional research firm with offices in Lafayette Hill and Conshohocken, Pennsylvania. Protica manufactures capsulized foods, including Profect, a compact, hypoallergenic, ready-to-drink protein beverage containing zero carbohydrates and zero fat. Information on Protica is available at http://www.protica.com

You can also learn about Profect at http://www.profect.com

Circulated by Article Emporiu

Quick Tips:

• Read the label for sugar content especially of packaged foods.
• Choose foods containing carbohydrates from whole grains, fruits, vegetables and low-fat milk.
• Limit total fat intake to 30% or less of the total daily calories.
• Reduce saturated fat intake like red meat
• Eat less trans fat like shortening, cakes, pies, French fries
• Avoid fruits canned in heavy syrup.
• Be consistent in your mealtimes especially in the total calorie intake and in the balancing of basic the food groups.
• Eat less cholesterol
• Maintain a healthy weight.
• Exercise at least 30 minutes on most days
• Limit the amount of salt in the diet.
• Experiment with recipes by reducing the amount of sugar.
• Compensate for Special Activities by eating extra food.

Foods Allowed For This Diet

Milk & Dairy – 2-3 servings each day

• Light milk, 1/2%, or 1%
• Yogurt, plain, nonfat or low fat
• Evaporated skim milk
• Cottage cheese (1-2%)
• Nonfat dry milk powder
• Skim milk (nonfat milk)
• Nuskim
• Low fat cheeses

Fruit & Vegetables – 5-9 servings each day

• Fresh, frozen, canned fruits and vegetables without sugar
• Water packed canned fruits
• Unsweetened fruit and vegetable juices

Breads & Grains – 6-11 servings each day

• Low fat crackers such, bread sticks, rye crisps, soda crackers, rice cakes, popcorn
• Homemade baked goods using allowable ingredients
• Breads: white, whole wheat, pumpernickel, rye, and pita
• Cereals: oatmeal, grits, farina, cream of wheat, most dry cereals except granola cereals
• Pasta, barley, bulgur, brown and white rice, couscous

Meat & Meat Substitutes – 2-3 servings or total of 6 oz daily

Beef:

• Filet mignon
• Ground beef (95% lean)
• Loin: porterhouse steak, top loin steak
• Loin: sirloin steak, T-bone steak, tenderloin
• Rib: rib eye steak, rib eye roast
• Round: roast, steak, tip roast
• Veal: cutlet, loin chop, and rib roast

Fish:

• All Fish such as tuna (canned in water), scallops, shrimp,
• lobster, flatfish, flounder, crab, sardines, haddock, halibut
• clams rainbow trout, salmon, red snapper, swordfish, sole,
• sturgeon, mussels, oysters, cod, perch, pike, crayfish

Lamb:

• Foreshank, braised leg, shank or
• sirloin half loin, whole, broiled

Pork:

• Ham, shank or rump half loin,
• Tenderloin, center loin cuts

Poultry (without skin):

• Chicken (light meat is leaner than dark meat)
• Chicken, drumstick, breast
• Duck, roasted
• Turkey (light meat is leaner than dark meat)
• Turkey store extra lean ground breast
• Turkey, breast, wing, leg (for fryers and roasters-hens and toms may be twice as fatty)

Eggs: (limit egg yolks to 3 per week)

• Egg whites
• cholesterol-free egg substitute

Nuts & Beans:

• Lima beans
• Natural peanut butter (use sparingly)
• Dried peas and beans, such as split peas, black-eyed peas,
• Chick peas (garbanzo beans), kidney beans, navy beans,
• Lentils, soybeans, soybean curd (tofu)

FATS (use sparingly)

• Baking cocoa
• Unsaturated vegetable oils: corn, olive, peanut, canola, safflower, sesame, soybean
• Margarine or shortenings
• Salad dressing, low fat or fat free
• Cream cheese, low fat or fat free
• Mayonnaise, low fat, low cholesterol, or fat-free
• Imitation sour cream

Foods To Avoid

• Nestle’s Quick powders,
• Flavored milk (i.e. chocolate, strawberry)
• Whole or 2% milk (regular, evaporated, condensed, chocolate),
• Whole milk yogurts
• Fruited or flavored yogurt
• Milkshake, frozen malt or frozen milkshake, frappes
• Instant breakfast
• Eggnog
• Whole milk cottage cheese (4% fat)
• High fat cheeses
• Cheese spreads

Fruit & Vegetables

• Fruit and vegetables in candied sauces
• honey, syrup, sugar, jelly, marmalade, or jam.
• Canned, fresh or frozen fruit with sugar added
• fruits packed in syrup.
• Sweetened juice
• Coconut
• Vegetables prepared in butter, cream, cheese, or high fat sauce

Fats & Oils

• Nondairy cream substitutes
• Coffee whitener/cream substitute
• Cream (light, cream, or table)
• Sour cream, cream cheese, whipping cream
• Regular salad dressings (sour cream base, French, Caesar,
• Ranch, blue cheese, any cheese based dressings)
• Green and black olives
• Butter, coconut and palm oils, lard, bacon fat
• Margarine or shortenings made with saturated fat listed above.
• Salad dressings made with egg yolk, coconut, or chocolate
• Cream, half and half, most non-dairy creamers, whipped toppings

Snacks & Desserts

• buttered, caramelized or cheese popcorn
• pre-packaged microwave popcorn
• carbonated beverages or soft drinks
• Sweetened fruit drinks, Kool-Aid, Hi-C
• Tonic water
• beer, wine, alcohol, hard liquor
• Sweetened carbonated and mineral waters
• Sweetened cocoa mixes
• Blended Juice
• Tang
• Chocolate
• Pop tarts, fruit rolls
• fat beverages like frappes, milk shakes, floats, and eggnog
• Cocoa butter
• Cream
• Fructose
• Honey
• Molasses
• BBQ sauce
• Catsup
• Honey
• frozen desserts: ice cream, frozen tofu or custard, most store-bought frosted cakes, cookies, candy, chocolate bars
• potato and corn chips prepared with saturated fat
• Jam
• Jelly
• Regular chewing gum
• Sweet pickles
• Syrup (maple, sorghum, and other assorted)
• Teriyaki sauce