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  2. Diabetic? These Foods Will Help Keep Your Blood Sugar in Check

    www.aol.com/31-foods-diabetics-help-keep...

    Opt for nuts to balance out other high-carb ingredients, or better yet, instead of empty high-calorie snacks such as potato and corn chips. panco971/istockphoto Flax Seeds

  3. 23 Make-Ahead Diabetes-Friendly Desserts - AOL

    www.aol.com/23-ahead-diabetes-friendly-desserts...

    These diabetes-friendly dessert recipes are perfect for making in advance so you have one less thing to worry about this holiday season, since they are perfect for making in advance. 23 Make-Ahead ...

  4. Delicious Desserts for Diabetics (That Everyone Else Will ...

    www.aol.com/50-delicious-diabetic-dessert...

    Sweet Relief. When it's dessert time, diabetics have to exercise caution since a spike in blood sugar can be problematic. But that doesn't mean dessert is something diabetics have to give up.

  5. Glycemic load - Wikipedia

    en.wikipedia.org/wiki/Glycemic_load

    Whereas glycemic index is defined for each type of food, glycemic load can be calculated for any size serving of a food, an entire meal, or an entire day's meals. 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.

  6. Diet in diabetes - Wikipedia

    en.wikipedia.org/wiki/Diet_in_diabetes

    A diet high in plant fibre was recommended by James Anderson. [34] This may be understood as continuation of the work of Denis Burkitt and Hugh Trowell on dietary fibre, [35] which may be understood as a continuation of the work of Price. [36] It is still recommended that people with diabetes consume a diet that is high in dietary fiber.

  7. Insulin index - Wikipedia

    en.wikipedia.org/wiki/Insulin_index

    In the table below, glycemic and insulin scores show the increase in the blood concentration of each. The Insulin Index is not the same as a glycemic index (GI), which is based exclusively on the digestible carbohydrate content of food, and represents a comparison of foods in amounts with equal digestible carbohydrate content (typically 50 g).

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