Diabetes Superfoods
By American Diabetes Association
November 29
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Ever see the top 10 lists for foods everyone should eat to superpower your diet? Ever wonder which will mesh with your diabetes meal plan? Wonder no more. Your list of the top 10 diabetes superfoods has arrived.
As with all foods, you need to work the diabetes superfoods into your individualized meal plan in appropriate portions.
All of the foods in our list have a low glycemic index or GI and provide key nutrients that are lacking in the typical western diet such as:
• calcium
• potassium
• fiber
• magnesium
• vitamins A (as carotenoids), C, and E.
There isn’t research that clearly points to supplementation, so always think first about getting your nutrients from foods. Below is our list of superfoods to include in your diet.
Beans
Whether you prefer kidney, pinto, navy or black beans, you can’t find better nutrition than that provided by beans. They are very high in fiber giving you about 1/3 of your daily requirement in just a ½ cup and are also good sources of magnesium, and potassium.
They are considered starchy vegetables but a ½ cup provides as much protein as an ounce of meat without the saturated fat. To save time you can use canned beans, but be sure to drain and rinse them to get rid of as much sodium as possible.
Dark Green Leafy Vegetables
Spinach, collards, kale – these powerhouse foods are so low in calories and carbohydrates, you can’t eat too much.
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Comments (5 comments)
Add your commenta dietician just told me that if you wash the white potato skin really well and eat the skin with the potato the added fiber from the skin makes the potato an okay choice, I always eat the skin of white and sweet potatos so was happy to learn that it adds fiber, which is a good thing
But there are also things like white potatoes versus sweet potatoes. Both are starchy, but sweet potatoes have a lower GI index. Plus I like them better and am so glad I didn't have to get rid of all of my potatoes. LOL
White foods cause us trouble because the intensive processing/milling that is done to make them quicker to cook and digest also removes all the fiber and nutrients found in the casings.
I have also heard that the darker the green and darker the bean the better they are for us. I guess that is why "white" foods cause us trouble.
Thanks. This is a good list to keep in mind. I made some collard greens mixed with kale for my Thanksgiving meal. I made extra as this was one of the foods that would be okay for me to eat a lot of. It went quicker than I thought because the family ate more than I thought they would.
Was wondering about the nuts though. Are honey roasted okay to eat every once in a while?