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2. 23 Diabetes-Friendly Lunches You'll Want to Make Forever - AOL

   www.aol.com/lifestyle/23-diabetes-friendly...

   Pack up any leftovers for a next-day lunch, or make the entire recipe ahead and pack it into individual serving containers for ready-to-go meals. View Recipe Broccoli & Sun-Dried Tomato Pasta Salad

3. 19 High-Protein Mediterranean Diet Lunch Recipes - AOL

   www.aol.com/19-high-protein-mediterranean-diet...

   Each serving of these Mediterranean diet lunch recipes has at least 15 grams of protein to help promote muscle growth, support immune health and more.

4. 20 Low-Carb, High-Protein Lunch Recipes for Winter - AOL

   www.aol.com/20-low-carb-high-protein-223259831.html

   Amp up your midday meal with one of these nutritious lunch recipes. Highlighting seasonal ingredients like cabbage, celery, lemons and onions, these afternoon meals are well-suited for the winter ...

5. Lunch meat - Wikipedia

   en.wikipedia.org/wiki/Lunch_meat

   Deli lunch meat is occasionally infected by Listeria. In 2011, the US Centers for Disease Control and Prevention (US CDC) advises that those over age 50 reheat lunch meats to "steaming hot" 165 °F (74 °C) and use them within four days. [6] In 2021, the US CDC reported another wave of Listeria outbreak. The final investigation notice from 2023 ...

6. Glycemic load - Wikipedia

   en.wikipedia.org/wiki/Glycemic_load

   Glycemic load of a 100 g serving of food can be calculated as its carbohydrate content measured in grams (g), multiplied by the food's GI, and divided by 100. For example, watermelon has a GI of 72. A 100 g serving of watermelon has 5 g of available carbohydrates (it contains a lot of water), making the calculation (5 × 72)/100=3.6, so the GL ...

7. Glossary of diabetes - Wikipedia

   en.wikipedia.org/wiki/Glossary_of_diabetes

   A grouping of foods by type to provide a rough way to help people on special diets keep to the diet. Each group lists food in serving sizes. A person can exchange, trade, or substitute a food serving in one group for another food serving in the same group as they have approximately equivalent amounts of a particular nutrient.