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Glycemic load accounts for how much carbohydrate is in the food and how much each gram of carbohydrate in the food raises blood glucose levels. Glycemic load is based on the glycemic index (GI), and is calculated by multiplying the weight of available carbohydrate in the food (in grams) by the food's glycemic index, and then dividing by 100.
[33] [37] Women who consume a small percentage of their diet from animal-sourced foods or who by choice consume a vegetarian or vegan diet are at higher risk than those consuming higher amounts of animal-sourced foods of becoming vitamin depleted during pregnancy, which can lead to anemia, and also an increased risk that their breastfed infants ...
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
Carbohydrate counting or "carb" counting is a meal planning tool used in diabetes management to help optimize blood sugar control. [1] It can be used with or without the use of insulin therapy. Carbohydrate counting involves determining whether a food item has carbohydrate followed by the subsequent determination of how much carbohydrate the ...
A healthy type 2 diabetes diet includes whole grains, healthy fat, veggies, and fruit. Dietitians share what to eat and avoid to keep your blood sugar stable.
Pre-gestational diabetes can be classified as Type 1 or Type 2 depending on the physiological mechanism. Type 1 diabetes mellitus is an autoimmune disorder leading to destruction of insulin-producing cell in the pancreas; type 2 diabetes mellitus is associated with obesity and results from a combination of insulin resistance and insufficient insulin production.
Gestational diabetes is a condition in which a woman without diabetes develops high blood sugar levels during pregnancy. [2] Gestational diabetes generally results in few symptoms; [2] however, obesity increases the rate of pre-eclampsia, cesarean sections, and embryo macrosomia, as well as gestational diabetes. [2]
The glycemic index of a food is defined as the incremental area under the two-hour blood glucose response curve following a 12-hour fast and ingestion of a food with a certain quantity of available carbohydrate (usually 50 g). The AUC of the test food is divided by the AUC of the standard (either glucose or white bread, giving two different ...