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Treatment & Diet for Diabetes

According to information from the medical website Medline Plus, diabetes is a condition in which the body fails to properly produce or use insulin, which is a storage hormone responsible for controlling blood sugar levels in the body. This can lead to a state of hyperglycemia, which can result in a diabetic coma. Diabetes is often treated first through dietary manipulations, because carbohydrate intake affects blood sugar levels most readily. If that fails, prescription medications are provided to lower blood sugar levels.

  1. Diabetes Diet

    • Regulate your carbohydrate intake, both in quantity and type, to effectively diet for diabetes. According to the Mayo Clinic, the most effective approach for diabetes dieting involves both counting carbs and ingesting the proper types of carbs to stabilize your blood sugar throughout the day. To accomplish this, set a daily carb limit of 100 to 200 grams, but be prepared to adjust that limit if you find that it is not adequate for controlling your symptoms. Split your carb intake evenly across all of your daily meals to avoid any massive spikes in blood sugar that occur after "carb loading." Stick to carbs that are slowly digested such as grains, vegetables and fruits. Avoid items made with white flour, sugars or processed food, as these are quickly digested, causing blood sugar to spike heavily. Round out your diet with plenty of lean protein, and limit your fat intake to 25 to 35 percent of your total calories.

    Diabetes Treatment

    • Consider prescription medications when your diet fails to control the symptoms of diabetes. According to the American Diabetics Association, medications to curb the symptoms of diabetes help the body to deal with elevated blood sugar levels. These include sulfonylureas and meglitinides (which force the body to produce extra insulin). Other types of diabetes medication include biguanides (causing the body to produce less glucose), thiazolidinediones (improving the body's ability to use insulin) and inhibitors (which prevent the body from using starches or maximizing the body's ability to utilize glucose).

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