Foods That Are Bad for Sugar Diabetes

Diabetics come in two main types: the Type I, whose pancreas no longer functions, and the Type II, who has a malfunctioning pancreas. Type II diabetes is also known as "sugar diabetes" because, originally, it was thought that too many sweets would cause the condition. To control Type II diabetes, patients must carefully watch their diet.

Obesity and Type II Diabetes

• According to The American Diabetes Association, Type II diabetics have a very strong genetic factor for the disease. Obesity is a risk factor (reference 3, Type 2 Diabetes, paragraph 4). Note the difference; many Type IIs are overweight, but not many overweight people are Type IIs, or even have diabetes. Since obesity is still a risk factor, losing weight can help those who are at risk of developing diabetes, and those who already have it. It will definitely help them get their blood sugars under control, and one of the best ways to lose weight is by structuring one's diet.

Proportion and Sizes

• Americans tend to eat far too much at meals. For those who have already been diagnosed, the huge portion sizes are a detriment to good health. The first step to controlling the diet is to control portion size. The correctly proportioned sizes, according to the Mayo Clinic, are those made up of 45-65 percent carbs, 10-35 percent protein and 20-35 percent total fat. If that seems confusing, get a three-section plate. The largest section is for vegetables, and the other two are for meat and carbohydrates. As long as the sections are not overloaded, then this is a great place to start. In fact, according to Newswise.com (reference 1), this method was used in a study published in the Archives of Internal Medicine. The diabetics in question lost up to 5 percent of their body weight (paragraph 1 and 4). The actual plate used is cited in Resources.

Food Choices

• Once portion sizes have been established, foods must be chosen for maximum health benefits. Many diabetics fear that they will suffer from boredom or tastelessness by following a healthy diet, but this is not the case. A diabetic does not have to eliminate any food from their diet, but choices do need to be made. If you would like to toast your newly married cousin with one piece of cake and one glass of champagne, that is perfectly acceptable--but you may not then have mashed potatoes and rolls with your dinner. Ideally, you will also have planned ahead and replaced your normal bowl of breakfast cereal with something more protein- and vegetable-friendly, like an omelet with bell peppers.

Diabetes and Protein

• Protein can be a diabetic's friend. It helps slow the rate of carbohydrate consumption and convince the body that it is full. According to the American Diabetes Association, the best sources of protein are animal- and plant-based sources, such as soy. The diner must be careful to choose amounts of protein with saturated fat (resource 2, paragraph 1-2).

Foods to Restrict

• Again, no food needs to be completely eliminated, but some foods must be restricted in the Type II's diet. According to the American Diabetes Association, there are three main types of carbohydrate: starches, sugars and fibers. Vegetables high in starches, such as peas, lima beans, corn and potatoes, must be eaten in small amounts. Milk and fruit, a natural source of sugar, should be eaten sparingly, and the same caution applies to any desserts that are high in sugar. Fiber appears in beans and peas, and fruit, as well as grains. Fiber is a necessary part of our diet; if a food contains more than five grams in a serving, you may deduct half the grams of dietary fiber from the total carbohydrate serving of that food (resource 3, "Types of Carbohydrates", entire page).