Diabetes Meal Planning and Nutrition For Dummies E-Book

Toby Smithson

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Sprache: Englisch

Seitenzahl: 630

Veröffentlichungsjahr: 2013

Beschreibung

Food awareness, nutrition, and meal planning advice for people with diabetes Diabetes Meal Planning and Nutrition For Dummies takes the mystery and the frustration out of healthy eating and managing diabetes. Both the newly diagnosed and the experienced alike will learn what defines healthy eating for diabetes and it's crucial role to long term health, why healthy eating can be so difficult, and how meal planning is a key to successful diabetes management Diabetes Meal Planning and Nutrition For Dummies takes the guesswork out of eating and preparing diabetes friendly foods. You'll learn whether popular diets fit (or don't fit) into a healthy eating plan, what to shop for, how to eat healthy away from home, which supplements you should consider, and how to build perfect meals yourself. To get you started, this book includes a week's worth of diabetes-friendly meals, and fabulous recipes that demonstrate how delicious food and effective diabetes management can go hand in hand. * Includes helpful information for people with both type 1 and type 2 diabetes as well as exchange lists for diabetes * Explains how your surroundings and your biology conspire to encourage unhealthy eating, and how you can gain control by planning in advance * Helps you to understand that fabulous, nutritionally-balanced food and diabetes management can go hand in hand If you or a loved one has been diagnosed with diabetes, Diabetes Meal Planning and Nutrition For Dummies is packed with expert advice, surprising insights, and practical examples of meal plans coupled with sound nutritional advice.

Leseprobe

Diabetes Meal Planning & Nutrition For Dummies®

Published by John Wiley & Sons, Inc., 111 River Street, Hoboken , NJ 07030-5774 www.wiley.com

Copyright © 2014 by John Wiley & Sons, Inc., Hoboken, New Jersey

Published simultaneously in Canada

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Library of Congress Control Number: 2013947507

ISBN 978-1-118-67753-7 (pbk); ISBN 978-1-118-67733-9 (ebk); ISBN 978-1-118-67748-3 (ebk); ISBN 978-1-118-67751-3 (ebk)

Manufactured in the United States of America

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Diabetes Meal Planning & Nutrition For Dummies®

Table of Contents

To access the cheat sheet specifically for this book, go to www.dummies.com/cheatsheet/diabetesmealplanningandnutrition.

Introduction

About This Book

Foolish Assumptions

Icons Used in This Book

Beyond the Book

Where to Go From Here

Part I: Diabetes and Food: An Intimate Connection

Chapter 1: Having Your Diabetes and Eating, Too

Accepting Your Role in Diabetes Management

Losing glucose homeostasis

Taking your place in glucose metabolism

Understanding Your Brain

Seconding that emotion

Exposing impulsive eating

Deciding What to Eat

Forgetting “diabetic diet”

Considering carbohydrates

Keeping your heart healthy

Doing It Yourself

Chapter 2: Understanding Diabetes

Defining Diabetes Mellitus

Explaining the role of glucose

Simplifying insulin

Exploring Type 1 Diabetes and LADA

Losing the capacity to produce insulin

Puzzling over the causes of type 1

Analyzing Type 2 and Gestational Diabetes

Following the progression of type 2

Weighing the role of body mass

Considering ethnicity, genetics, and age

Developing diabetes during pregnancy

Summing Up the Potential Complications of Diabetes

Chapter 3: Managing Diabetes and Blood Glucose

Getting Glucose In and Out of Your Blood

Finding an escort — insulin

Storing glucose for later

Losing the Glucose Balance

Measuring Blood Glucose

Testing blood glucose at home

Getting the averages

Following Doctor’s Orders

Choosing a “which” doctor

Minding your medications

Explaining insulin therapy

Seeing a Registered Dietitian

Losing body weight

Reducing risk for heart disease

Getting to know carbohydrates

Starting Your New Management Job

Chapter 4: Doing More to Manage Diabetes

Adopting a Healthy Diabetes Lifestyle

Getting physical activity

Extinguishing the smokes

Shedding stress

Prioritizing Your Health

Making the commitment

Learning new tricks

Valuing prevention

Part II: Nutrition with Purpose

Chapter 5: Explaining Nutrition Requirements for Diabetes

Targeting Blood Glucose Control

Matching medication and food

Keeping A1C in range

Losing to Win — Weight Loss

Monitoring Cardiovascular Risks

Normalizing high blood pressure

Lowering LDL cholesterol

Considering Some Special Circumstances

Children

Elderly

Athletes

Celiac and gluten sensitivity

Gastroparesis

Kidney failure

Chapter 6: Meeting the Macronutrients — Protein, Fat, and Carbohydrates

Building with Protein for Diabetes Management

Recycling amino acids from food

Finding animal sources of protein

Harvesting plant sources of protein

Leaning toward lean — a diabetes priority

Figuring Out Fats for Heart Health

Going beyond insulation

Highlighting unsaturated fat

Watching out for saturated fat and cholesterol

Energizing with Carbohydrates — The Foundation of a Diabetes Diet

Sugar and diabetes — sweet or sour?

Making a chain — complex carbohydrates

Fantastic fiber

Chapter 7: Reading the Fine Print: Micronutrients

Introducing Versatile Vitamins

Give me a “B” (vitamin or two)

A sunny day with vitamin D

Finding Marvelous Minerals

Calcium — more than strong bones

Chromium — from the Emerald City

Magnesium matters

Potassium — too much, or too little

Sodium — a little goes a long way

Insulin and zinc — two peas in a pancreas

Analyzing Some Antioxidants and Herbal Remedies

Alpha lipoic acid and neuropathy

Fenugreek for better blood glucose control

Cinnamon, minus the bun

Garlic — just a breath enhancer?

Considering Phytonutrients

Colorful carotenoids

Chocolate covered flavonoids

Resveratrol — fruit of the vine

Sorting Out Supplements

Chapter 8: Revisiting Carbohydrates

Deciphering Carbs

Finding carbohydrates

Deciding to “carb” or not to “carb”

Evaluating glycemic index/glycemic load

Counting Carbs

Counting to 15 grams

Comparing carb choices

Insulin bolus dosing

Putting Carbs on Your Plate

Managing staple carbs

Following your meal plan

Chapter 9: Equipping Yourself For Success

Stocking Your Diabetes Kitchen

Gathering tools and gadgets

Planning the pantry

Understanding Nutrition Facts Labels

Calories

Grams and milligrams

Serving sizes

Calculating Food Choices

Sizing up your food — portion sizes

Estimating tricks

Referencing the Right Resources

Searching websites and apps

Collecting recipes

Converting recipes

Considering Exchanges

Part III: Meal Planning for Better Health

Chapter 10: Exposing Barriers to Healthy Eating

Tracing Changes in the Food Environment

Surviving scarcity

Being overwhelmed by food

Recognizing Our Emotional Attachment to Food

Identifying with our culture

Making the social connection

Deferring To Our Inner “Caveman”

Seeking the pleasure response

Losing logic to impulse from stress

Uncovering the mindless subconscious

Beating the Odds — Eating Healthier Forever

Creating the right environment

Planning: Using your incredible brain

Chapter 11: Setting Priorities and Staying on Track

Committing to Your Future

Making time for healthy eating

Accepting inconvenience

Learning new things — Old dog, new tricks

Standing your ground

Adopting Better Habits

Eating at home more often

Timing is everything

Staying On Track

Declining deprivation — insisting on delicious

Embracing imperfection

Ignoring quick fixes

Achieving Your Goals

Writing it all down

Using blood glucose readings

Asking for directions

Rewarding small successes

Chapter 12: Shopping for the Best Food Choices

Starting Healthy Meal Planning

Heading For the Grocery Store

Making your list

Stretching your dollars

Avoiding temptation

Unraveling Food Terminology

Picking prepackaged

Defining processed foods

Analyzing organic foods

Shopping Smart Aisle to Aisle

Picking produce

Bread, cereal, crackers — grain in disguise

Choosing meats, poultry, and fish

Ovo and lacto — eggs and dairy

Deli counter — no place for a novice

Long-term storage — canned and frozen foods

Carb loading — pasta, rice, and legumes

Oils and condiments

Chipping away at snack foods

Surprises in the “health foods” aisle

Part IV: Ready, Set, Plan

Chapter 13: Customizing Your Meals

Laying the Foundation

Knowing your personal meal plan

Making MyPlate into YourPlate

Coming to grips with carb portions

Starting simple

Picking a perfect protein

Isolating carbohydrates

Filling up on vegetables

Mix and match meals for you

Moving Beyond Simple

Knowing the sneaky foods

Trying mixed dishes and casseroles

Remembering breakfast and lunch

Adding in the add ons

Gobbling Around the Globe

Satisfying Southern and “soul”

Loving Latino

Assessing Asian

Incorporating Italian

Chapter 14: Modifying Popular Diet Plans

Basking in the Mediterranean

Balancing grains, legumes, and fruit

Swapping meat for fish and olive oil

Having wine with dinner

Dining With DASH

Controlling high blood pressure with diet

Considering grains, fruit, and dairy

Finding Potassium, Magnesium, and Calcium

Losing sodium is even better

Preferring Plants

Adopting the ovo-lacto view

Being vegan

Counting Points — Weight Watchers

Food By Mail

Nutrisystem

Jenny Craig

Saying Farewell to Carbs

Resisting Fads

Promising the quick fix

Trumpeting miracle foods

Salvaging Your Heirloom Recipes

Calculating nutrition facts

Modifying ingredients

Chapter 15: What’s On the Menu: Having a Plan for Eating Out

Making Decisions First

Remembering your meal plan

Checking ahead

Sticking to a plan

Dining Out

Analyzing the menu

Asking the right people

Bringing your own

Taking some home

Keeping it Honest

Drinks and bar snacks

Hors d’oeuvres, appetizers, bread, and dessert

Salad bar foolers

Wanting it all — buffets

Chapter 16: Choosing Sensible Beverages and Snacks

Mixing with Alcohol

Finding the calories and carbohydrates

Caution about hypoglycemia

Coffee and Tea

Soft Drinks and Flavored Waters

Sports and Energy Drinks

Nuts and Seeds

Chocolate and Candy

Low-Carb Healthy Snacks

Low-carb snacks

15-gram snacks

30-gram snacks

Alternative Sweeteners

Treating Hypoglycemia

Part V: Putting It All Together: Seven Delicious Days Managing Your Diabetes

Chapter 17: Reviewing a Seven-Day Menu

Day 1

Day 2

Day 3

Day 4

Day 5

Day 6

Day 7

Snacks

Chapter 18: Starting Your Recipe Collection

Enticing Entrées

Spiced pork tenderloin with gala apples

Panko chicken tenders

Chipotle beef tacos

Chicken with lemon

Teriyaki salmon with ginger and orange juice

Great Grains

Flatbread pizza

Rice pilaf with currants

Shrimp salad rolls

Baked polenta with turkey sausage ragu

Lindsey’s quinoa salad

Running it Through the Garden

Tuna Niçoise

Meal in a potato

Mushroom lasagna with zucchini noodles

Quick soy stir fry

Starters and Sidekicks

Egg muffin

Cheese Danish

Spaghetti squash

Roasted Brussels sprouts

Fun with Fruit

Baked apples

Fancy fruit salad

Whole-wheat French toast with red berry sauce

Banana pudding

Part VI: The Part of Tens

Chapter 19: Ten Diabetes “Power Foods”

Oats

Beans

Salmon

Nuts

Oranges

Kale

Dark Chocolate

Soy

Dairy

Barley

Chapter 20: Ten Diabetes-Friendly Foods Costing Less Than $1.00

Black Beans

Apples

Yogurt

Potato

Banana

Carrots

Lentils

Eggs

Beets

Peanut Butter

Chapter 21: Ten Healthy Food Swaps for Losing Weight

Lighten Up Your Mayo

Try Bacon of Canadian Descent

Baked Potato, Meet Greek Yogurt

Freshen Your Salads with Lime

Moooooove to Lower-Fat Dairy Products

Chipping and Dipping

Spice it Up

A Healthier Chocolate Fix

Roasted Garlic Spread

Keeping Your Fish in Water

Part VII: The Appendixes

Appendix A: Diabetes Exchange Lists

Starches

Fruits

Milk

Lean and very lean meat, and meat substitutes

Medium-fat meat and meat substitutes

High-fat meat and meat substitutes

Appendix B: Ethnic Carbohydrate Foods

Appendix C: Conversions

DiabetesEveryDay.com Coupon

About the Authors

Cheat Sheet

Connect with Dummies

Foreword

Proper nutrition is one of the foundations of good diabetes care, along with exercise and medication, if necessary. In type 1 diabetes, proper nutrition serves to balance the effect of the insulin that must be administered as well as exercise, so that the blood glucose remains as close to normal as possible. In type 2 diabetes, proper nutrition helps to reduce weight if overweight, thus preventing complications like heart, eye, kidney, and nerve disease and providing energy for the tasks of daily living.

For too long, people with diabetes have thought that proper nutrition means loss of freedom to eat the things they enjoy. As this book shows, such an idea is a myth. You can enjoy almost all the foods you grew up with, but if they raise the blood sugar or the cholesterol or the blood pressure, you must eat them in moderation. It is very important that proper nutrition be based on your needs. If it is not, you will be reluctant to follow the recommendations of your doctor or dietitian. Proper nutrition can never be found on a pad of paper called a “diabetic diet.”

No one is more qualified to teach you about proper nutrition than Toby Smithson. Toby has lived with type 1 diabetes since she was a young girl. She is a professional dietitian who has been recognized by her peers for her excellent work and is a certified diabetes educator. She is a spokesperson for the Academy of Nutrition and Dietetics, has received the Outstanding Dietitian in Illinois Award in 2009 from the Academy of Nutrition and Dietetics, and she recently served as president of the Illinois Dietetic Association. Toby's website, www.Diabeteseveryday.com, is a treasure chest of information about nutrition as well as many other aspects of diabetes.

This book, Diabetes Meal Planning & Nutrition For Dummies, distills decades of knowledge in an easily readable form. It starts by providing a basic understanding of diabetes. It proceeds by teaching you about nutrients like carbohydrates, proteins, and fats and the best way to prepare them. It continues with meal planning and ends with a menu of seven delicious days of food.

Studies have shown that proper nutrition can have a significant effect toward lowering the hemoglobin A1c, a measure of diabetic control that correlates with diabetic complications. You are taking a major step in that direction by reading this book and applying its concepts to your diabetes.

Alan L. Rubin, M. D.

Introduction

The most recent semi-official estimate of the number of people with diabetes in the United States was released in January 2011, and the tally was 25.8 million — 8.3 percent of the entire population. But, with more than 150,000 new cases each month, that number is outdated even before it’s released. You can add 1.9 million for 2011, 1.9 million for 2012 (and so on) if you enjoy playing with big numbers, but it’s more likely the number you’re most concerned about is 1 — yourself, or a loved one. Coincidentally, this book has exactly the same concern.

You can see by the title that the main subject is food — the words meal and nutrition are the giveaway. But, food and diabetes health can’t be separated, and with the exception of essential insulin for people with type 1 diabetes, the food you eat every day is as important — maybe even more important — than your diabetes medicine. Food is the simplest, least expensive, most available, and most immediate treatment option for diabetes health. Not special food — plain old food you walk past every time you’re in a grocery. Yet, most people with diabetes struggle to adopt healthier eating habits, many to the point of giving up. There is a simple solution that can end the struggle.

If the word planning in the title seems like the least important (even least interesting) subject in the pages ahead, you are in for an amazing surprise — maybe even an epiphany. See, the struggle with healthy eating doesn’t come from your stomach, your pancreas, or an uncontrollable hand that sneaks unhealthy food into your mouth when you’re not looking. Your struggle with healthy eating is a struggle between your incredible brain, and your primitive survival chemistry, and when it comes to food, chemistry often wins. You’re about to learn how planning can tip the balance, and make healthier eating your newest accomplishment.

About This Book

Diabetes Meal Planning & Nutrition for Dummies zeros in on the important relationship between diabetes and food, and helps you make choices that benefit your long-term health and satisfy your eating preferences. The book’s focus is on which foods you can, and should, eat to improve your health with diabetes, and not on what you shouldn’t eat. There is no doubt, by the way, that how you choose to eat when you have diabetes can have a remarkable effect on your health — this book helps ensure that effect is a positive one.

The book acknowledges and explains some of the barriers you may have experienced to adopting healthier eating habits, and how your best intentions can be sabotaged. And, you see how the power of making eating decisions in advance — planning — can get you beyond those barriers and keep you there. More than 80 percent of people with type 2 diabetes are overweight or obese, and many have made attempts to change eating habits without success. This discussion on planning may be just the advice you need.

The target audience is people already diagnosed with type 1 or type 2 diabetes, but the concepts and practical advice for managing diabetes with diet apply to gestational diabetes, and to those with prediabetes. This book doesn’t substitute for medical nutrition therapy from a registered dietitian, but should help you put your personalized diabetes meal plan into action.

Diabetes Meal Planning & Nutrition for Dummies does discuss diabetes as a disease, but if you’re new to diabetes you may want to grab one of Dr. Rubin’s other books, Diabetes for Dummies or Type 1 Diabetes for Dummies, for a more detailed discussion. Food is an important part of managing diabetes over the long term, but there’s a lot more you need to know.

Diabetes often occurs with medical conditions, like celiac disease or lactose intolerance, that limit food choices. And, diabetes can promote health conditions, like kidney failure, that trigger very specific dietary requirements which are significantly different than general recommendations for a diabetes meal plan. Your doctor and a registered dietitian can advise you in these cases, but advice in this book may not always apply.

You should know that you don’t have to read this book from front to back. All Dummies books are written so that each chapter will make sense on its own. It’s not necessary that you remember anything either — a detailed table of contents helps you find what you need whenever you need it. This book is meant to be a reference; there will be no final exam to test your memorization skills.

Here are a few other tidbits that may answer your questions before you have to ask:

Blood glucose is often casually called blood sugar. Blood glucose is the correct terminology and is used exclusively in the book. In common usage, the terms mean the same.

Blood glucose is measured in milligrams per deciliter (mg/dl) in the United States, but many countries use the International System of Units measure of millimoles per liter (mmol/l). The same is true for cholesterol and triglycerides. Where this book only gives U.S. units, refer to Appendix C for conversion factors.

Nutritional information is given in metric measures — grams, milligrams, and micrograms. Appendix C provides conversion factors to U.S. measures, but frankly there’s no need to convert these. The number of carbohydrate grams in a particular food is unrelated to the total weight of the food, so converting to U.S. measures doesn’t really clarify anything.

The recipes in Chapter 18 are offered with common U.S. measures and Fahrenheit cooking temperatures. The exchange list in Appendix A also gives food portions in U.S. measures. Appendix C provides conversions for U.S. food measures and cooking temperatures to metric and imperial units. Note that U.S. measures of dry ingredients don’t necessarily correspond well with metric measures of dry ingredients by weight.

Healthy eating is no less important for people with type 1 diabetes, but insulin does provide a more direct way to control blood glucose. Some discussion about managing food amount and timing may be less relevant to people with type 1 diabetes when rapid acting insulin is used.

The term diabetic is not used to refer to a person with diabetes. Diabetes is not who you are; it’s a condition you have.

This book does not spend much time addressing the particulars of insulin dosing, insulin-carbohydrate ratios, or insulin correction factors. These are very individualized and must be worked out with your doctor or diabetes educator.

Foolish Assumptions

Your authors have some preconceived notions about you, and thought you might be interested in knowing what those are. This book assumes the following:

You have diabetes, or have an interest in someone who has diabetes. It’s OK if neither is true, by the way.

You realize that effectively managing diabetes for better health includes managing what and how you eat. Maybe you’ve been advised about the importance of diet, or maybe you learned from previous experience with diabetes.

You are not expecting a miracle answer that requires no further thinking or effort from you.

Even though you are not expecting a miracle, you appreciate advice that makes healthy eating for diabetes easier.

Icons Used in This Book

Throughout For Dummies books you find icons that call your attention to something especially important, or something technical. This book includes the following icons:

A tip often suggests you try something or check something out. A tip usually leads to something surprising about food or nutrition.

A warning is exactly what it sounds like. It’s often a caution to avoid jumping to conclusions, or to make unwarranted assumptions.

The Remember icon might re-emphasize something discussed earlier in the section, or it may be a reminder to follow specific advice when you put what you’ve learning in practice.

Technical stuff is beyond what’s key to the book’s message, but something some curious readers might find interesting. You may skip over technical stuff.

In some places Dr. Rubin has added special insight from his expertise and experience.

Beyond the Book

There is much more information available from your authors, and from the For Dummies brand, for your learning pleasure. Check out these resources to learn more about diabetes, diabetes self-management nutrition, nutrition, or to find some great recipes:

Find the For Dummies Cheat Sheet for this book at www.dummies.com/cheatsheet/diabetesmealplanningandnutrition. The cheat sheet gives you a quick reference for 15 gram portions of carbohydrate foods you'll eat often, as well as a list of nutrients that are extra special for diabetes, and the foods you can eat to get them.

For Dummies online articles are available at http://www.dummies.com/WileyCDA/redirect/extras/diabetesmealplanningandnutrition, and these short articles offer a little more detail on some very important concepts.

You can meet your authors face to face, literally, on their respective websites. You can find Dr. Rubin at www.drrubin.com and Toby Smithson at www.DiabetesEveryDay.com, both on video so you can get an idea of who's giving you the wonderful advice in the book.

And, although this book includes 22 diabetes-friendly recipes, you can use what you learn about choosing diabetes friendly dishes from other resources. Some excellent places to start would be Diabetes Cookbook For Dummies, Glycemic Index Cookbook For Dummies, Mediterranean Diet Cookbook For Dummies, and Hypertension Cookbook For Dummies, all published by John Wiley and Sons.

Where to Go From Here

You can start anywhere with For Dummies books, but there’s a logic to beginning at the beginning. If that’s not in your personality, consider starting on Chapter 10 to see why healthy eating, diabetes or not, is so difficult in this society. Chapter 14 reviews how some popular diet plans will fit with effective diabetes self-management, and if you’re not sure what diabetes self-management means, try Chapter 3.

Chapter 11 addresses how you can stay motivated, and offers some simple tricks that usually bring big rewards. If you’re heading straight to the buffet or bar, check Chapter 15; the grocery can be found in Chapter 12.

Some final advice is don’t get in such a rush. Diabetes will still be there, and changes often come slowly. Take your time, try different approaches to eating healthier, and be patient about seeing real improvements in your lab work. Most importantly, follow the advice that Sir Winston Churchill gave the graduating class of Harrow School in 1941, when all he said in his commencement address was, “Never give up, never give up, never give up.”

The nine word Churchill commencement address is an excellent example of an urban legend. His speech was short, but considerably longer than nine words. However, the advice is so incredibly appropriate to anyone living with diabetes, it’s possible to imagine that’s exactly what Churchill would have said were he addressing the subject.

Part I

Diabetes and Food: An Intimate Connection

Visit www.dummies.com for great Dummies content online.

In this part…

Learn that it’s important to watch every bite of food you put in your mouth, and how each bite contributes to a healthy glucose level.

Become an active partner in your body’s metabolism. The better the helper you are, the less damage you experience from the diabetes.

Understand what diabetes is, and know the difference between type 1 and type 2.

Know how to test your blood glucose levels at home, especially with type 1 diabetes. With so many different ways to test, you no longer have to guess your blood glucose level.

Learn about the different types of healthcare professionals that you might want to see . . . from your family physician to an endocrinologist, from a registered dietician to a certified diabetes educator.

Read up on the different kinds of medication currently offered for diabetes type 1 and type 2. Some are oral meds; some are injectable meds. These medications can be used in combination, and it’s important that you take them according to your doctor’s instructions.

Chapter 1

Having Your Diabetes and Eating, Too

In This Chapter

Realizing that food is effective medicine for diabetes

Considering your essential role in preserving your health

Keeping your brain working for you

Impacting your health by how you choose to eat

Hippocrates, sometimes called the father of modern medicine, once said “let food be thy medicine, and medicine be thy food.” When it comes to diabetes, Hippocrates was absolutely correct. It would be difficult to think of another serious medical condition that’s so intimately and immediately connected to food. Yes, there are drugs for diabetes — eight different classes of diabetes drugs, numerous formulations of insulin, drugs that help other drugs work better, and a few drugs that seem to benefit diabetes by accident — and diabetes drugs are extremely important. Without insulin, people with type 1 diabetes could not live. Putting your confidence in drugs alone is insufficient to keep diabetes from affecting your long-term health, and you don’t have to rely on advice that’s more than 2,300 years old to believe that.

The definitive 800-page resource book for diabetes-specialized healthcare professionals in the 21st century, The Art and Science of Diabetes Self-Management Education (American Association of Diabetes Educators) begins its chapter on diabetes drugs by reminding professionals and patients that, “any pharmacologic treatment for type 2 diabetes is only a supplement to lifestyle changes.” Lifestyle is more important than drugs when it comes to type 2 diabetes. How you choose to eat is the most important, and perhaps the most challenging, lifestyle issue that people with diabetes face, and is just as important for people with type 1 diabetes as for those with type 2. With diabetes, food really is medicine.

Chances are you already have a least a vague idea that what you eat is important to diabetes, and this book will give you the whole story on just how the food choices you make can work to preserve your long-term health. But knowing and doing are two different things, and it’s doing that really counts. In this chapter you learn about your key role in your own health care, see how overcoming emotion and impulse can help you actually do what you know is best for your health, and get a five-point plan for adding healthy and active years to your life.

Accepting Your Role in Diabetes Management

Whether you have type 1 diabetes or type 2 diabetes, you share one crucial responsibility from your diagnosis going forward — doing your part. In simple terms, you must now become an active helper in your body’s metabolism, and the better helper you become, the less likely you are to experience the damage that diabetes can do to your body.

Type 1 diabetes results when your capacity to produce insulin is lost. Type 2 diabetes is related more to your natural insulin being unable to do its job effectively. If you were a car and insulin was gasoline, type 1 diabetes is having an empty tank, and type 2 diabetes is more like lost efficiency from clogged fuel injectors. Managing type 1 diabetes requires constantly adding gasoline; type 2 diabetes requires that you get your fuel injectors to work better. The real story is a little more complicated.

Losing glucose homeostasis

Your body needs to keep a certain concentration of glucose circulating in your blood — a normal blood glucose level. Glucose is the favorite fuel of your trillions of cells, and some really important cells — your brain cells — can’t get their energy from anything else. Glucose in your bloodstream is all about energy — it’s delivered right to the doorstep of every cell that needs it.

Because glucose enters your blood after you eat carbohydrate foods, causing your blood glucose levels to rise, your body has a way to return those levels back to normal by storing the excess for later. The stored glucose can be released back into the blood when glucose levels drop between meals, keeping a constant supply available for your brain. This kind of balance in a biological system is called homeostasis.

The hormone responsible for escorting glucose into storage is insulin, and insulin is automatically released from special cells on your pancreas when blood glucose levels are going higher after eating. If insulin isn’t available or isn’t working properly, blood glucose can’t be stored, and blood glucose levels remain high. High blood glucose levels not only upset glucose homeostasis, but begin to damage cells and tissue.

Chronic high blood glucose levels is diabetes — literally. It’s important that you understand diabetes, and Chapters 2 and 3 include a more in-depth explanation. In the simplest terms, having diabetes means your blood glucose levels go up after eating and don’t come down to normal levels in a normal amount of time.

Type 1 diabetes results when insulin production capacity is destroyed, and no insulin is available to facilitate glucose homeostasis. Type 2 diabetes begins when the cells that normally store excess glucose stop responding to insulin. So, even though insulin may be available, blood glucose levels remain high. The long-term damage caused by high blood glucose, in either case, can progress to very serious consequences like heart attack, stroke, vision loss, nerve damage, kidney failure, and more. These secondary conditions are called complications of diabetes, and avoiding these outcomes is one reason that lowering blood glucose levels is so important.

High glucose levels not only mean that excess glucose can’t get into cells to be stockpiled, but glucose can’t get into cells to properly fuel energy needs. That means your microscopic cells, like the muscle cells you need to move, don’t have access to their favored fuel, and must turn to plan B or plan C for generating energy. Plan B and plan C are ordinarily temporary plans for times of shortage — generating energy without glucose is inefficient, and even produces toxic waste products. Diabetes upsets your entire energy balance.

Taking your place in glucose metabolism

Treating diabetes is not like treating an infected cut, where the problem goes away after a week or two. In fact, diabetes treatment is called diabetes management, hinting at a responsibility that requires continuous oversight. And, that’s exactly what diabetes management is — continuous oversight. Managing diabetes is like managing a company, or a sports team, or a lawn, or anything else where the goal is to achieve and sustain a certain level of performance. The manager works to provide the best environment and materials for success, looks at performance indicators, sets priorities, makes adjustments to improve efficiency, tries to avoid disruptions, and always keeps a focus on surviving and prospering over the long term.

Effective management is a key to success in business, sports, lawn care, and diabetes. But, while the management responsibilities for businesses, sports teams, and even lawn care can be delegated to professional experts, the extraordinarily important job of managing your diabetes has suddenly fallen on you — diabetes self-management. Not only that, you’ve inherited responsibility for the equivalent of a business that’s failing, a sports team with all its stars on injured reserve, and a lawn that’s been overcome by weeds — and the stake is your long-term health.

Fortunately, if you’re willing to take this responsibility seriously, there is a proven plan that can turn you into a successful manager of your body’s metabolism. And, as daunting as this might sound, with some dedication and practice you’ll be managing your metabolism like a pro, and enjoying the rest of your life’s activities even more than before. How’s that? Well, like any good manager, success is a little bit of participating, but a whole lot of setting up a system where success is possible.

You can’t actually fix your glucose metabolism. You can, however, provide the best environment and materials for success, look at performance indicators, set priorities, make adjustments to improve efficiency, try to avoid disruptions, and always keep a focus on surviving and prospering over the long term. That sort of management strategy lets your natural metabolism work as well as it possibly can, and that’s effective diabetes self-management at its best. And, you can do it.

Eating a healthy diet and managing your carbohydrate consumption is essential to your long- term health with diabetes. Taking your medication as directed, exercising regularly, getting adequate rest, reducing stress, and not smoking also have important, sometimes critical, roles in your long- term health, but there’s no separating diabetes health from food. Although you may think this challenging part of managing diabetes effectively mostly involves your pancreas, your stomach, or some other food related organ, you might be surprised.

Understanding Your Brain

Right between your ears is your incredible and mysterious brain, and your brain plays essential roles in managing diabetes. But, the different roles your brain plays in diabetes management aren’t always in your best interests, and more often than you might imagine messages from your brain make managing diabetes more difficult.

On the surface, literally and anatomically, it’s obvious that your brain helps you to understand diabetes, to remember what your healthcare team has advised you to do, to schedule your time, to decide what you’re going to eat, and to comprehend what you read in this book. The part of your brain doing your thinking, the outer cerebral cortex layer, is an amazing problem solver that has never been duplicated biologically or electronically. Your thinking brain can evaluate hundreds of variables, look at issues from every direction, factor in previous experience, apply concepts that are only abstract, project future outcomes, and come to solidly logical conclusions. When your thinking brain is in charge, it’s hard to go wrong. And, if things do go wrong, your thinking brain will figure out exactly why, and make sure the same thing doesn’t go wrong again.

But, guess what? Your thinking brain isn’t always in charge. At times, the well thought recommendations from your marvelous thinking brain get outvoted. At other times, your thinking brain takes too long to make decisions, allowing another part of your brain to beat it to the punch. There’s nothing abnormal about this — in fact some completely illogical behaviors, like risking personal safety to assist another person, make humans human. But recognizing how your thinking brain can be nullified in diabetes management can lead to more success — you can change the circumstances and give power back to that part of your brain best suited for management.

Seconding that emotion

It’s easy to see how your thinking brain gets overruled if you think about emotions. Everyone makes emotional decisions, sometimes to feel a positive emotion, and sometimes to avoid a negative one. Emotional decisions are often completely conscious — you know the decision may not be completely logical, but you’re willing to accept that. There’s really no way to avoid some emotional decisions, and seeking or avoiding an emotion in a specific circumstance has an emotional benefit. An illogical decision now and then about diabetes is unavoidable.

It’s when a particular pattern of emotional decision making becomes a way of life that problems can arise, and when diabetes is involved illogical emotional behavior can be dangerous. Chapter 10 gives you some important insight of how emotion and eating are tied together, but here are some common emotional patterns that really interfere with self-care:

Anger and resentment are common, and completely understandable, among people with type 1 diabetes. Type 1 diabetes is a virtually random and completely life-changing event which happens suddenly, mostly to young and otherwise healthy individuals. And, the management responsibilities are more complex than with type 2 diabetes and are unending. But, when natural anger and resentment at fate turns into a defiant refusal to give in to the management responsibilities of type 1 diabetes, serious consequences can result. Anger and resentment are natural emotions — defiance is not.

Guilt can play a similar role in type 2 diabetes because type 2 diabetes usually develops slowly, and in many cases could have been prevented. Guilt is anger, but directed at oneself rather than at fate. Guilt about type 2 diabetes can lead to thinking you deserve the worst diabetes can offer, and that emotion is incompatible with managing diabetes to preserve your health.

Viewing illness as a personal weakness keeps people, more often men, from even acknowledging diabetes, or has them looking to challenge diabetes to a strength contest. Ironically, the greatest strength is acknowledging the reality of diabetes, and taking self-management responsibilities seriously.

Misplaced selflessness is an emotional reaction more common among women. Managing diabetes effectively does require prioritizing your own health, and taking time for exercise or changing a family’s eating patterns can take a back seat to what’s perceived as caring for others.

These emotional patterns usually impact the whole range of diabetes management, not just eating. With some self-analysis, maybe helped by counseling, misdirected emotional responses to diabetes can be changed for the better. Ultimately, emotions are recognizable, but your brain also messes with your efforts to eat healthier in secret, unrecognizable ways. It takes some planning to outsmart your impulsive brain.

Exposing impulsive eating

If you’re like most people, you probably have some digital photographs stored on your computer. To you, these photos are colorful and represent pleasant memories. But in computer language, your photos are just a series of black and white ones and zeros — it’s a secret language, but looking at millions of ones and zeros won’t stimulate any pleasant memories for you. Your body has a secret language, too — a chemical language. Although you don’t consciously understand this chemical language any more than the ones and zeros on your computer, this chemical language stores vivid memories, especially about food, and you can understand those memories very, very well.

It’s an amazing system that has helped humans survive the toughest times. For an overly simplistic explanation, consider that the part of your brain responsible for survival doesn’t trust your thinking brain with some very important responsibilities. Your thinking brain could be so wrapped up evaluating something logically that it might forget to eat when food is available. And, in tough times, you have to grab food whenever you can. So this part of your brain gives you a fabulous chemical reward when you remember to eat — a chemical that brings a comforting feeling of well-being. It’s a chemical reward that’s so satisfying that you’ll remember to eat no matter what your thinking brain is preoccupied with. And to make double sure you won’t miss an eating opportunity, your brain gives you a little boost even if you think about food, or see a picture of food. Eventually, impulsive eating when food is available is second nature and completely unconscious. Most importantly, in the contest between your impulse to eat and your thinking brain, impulse usually wins.

This amazing biological system is, however, obsolete in a society where food is constantly available, and is running on overload when images of food surround you everywhere you look. It does not, however, have an off switch. Chapter 10 explains how being surrounded by food and food images triggers unhealthy impulses, and if managing diabetes effectively depends upon managing food effectively, impulsive eating is public enemy number one.

That’s where meal planning comes in. Planning ahead puts your thinking brain in charge, and it’s your thinking brain that understands how important what you eat today and tomorrow can be to your health ten years from now. Your thinking brain may not be good for making spur-of-the-moment decisions, but when you give it time, without standing in front of an open refrigerator or watching a waiter deliver food to the next table, you win.

That is precisely what makes diabetes meal planning so crucial. Taking emotion and impulse out of your eating decisions means better decisions, and better decisions about food can have a direct and immediate benefit to your health.

Deciding What to Eat

So, if you’re going to put your logical brain in charge of planning your meals, it needs facts. A significant portion of this book is dedicated to giving you the nutrition facts your thinking brain wants to put in a spreadsheet, so a broad overview in this first chapter is only fair. One caution — your impulsive brain would rather be in charge of eating, and you may find yourself resistant to thinking about food in an analytical way. Just take a break, and remind yourself how important it is to understand healthy eating — don’t believe that it isn’t important.

Forgetting “diabetic diet”

Diabetic diet is a phrase you’ll hear constantly, and what could be more discouraging than to imagine yourself sentenced to an eating plan that’s so restrictive only people with diabetes have to subject themselves to it? The truth is almost the complete opposite. An eating plan that works for diabetes would be an appropriate eating plan for nearly anyone. It’s a balanced eating plan with two clear objectives as follows:

Help your body manage blood glucose levels as effectively as possible.

Provide adequate nutrition with a focus on reducing recognized risks for heart disease.

Other medical conditions, including common comorbidities like celiac disease or complications caused by long-term poorly controlled diabetes, may lead to adding an emphasis to other dietary concerns, too. Without any pressing health issues other than diabetes, however, the story is pretty simple.

The specific focus for accomplishing those two objectives is managing carbohydrates and managing dietary fat. Be assured, however, that managing does not mean eliminating. An effective diabetes eating plan commonly recommends that 50 percent of daily calories come from carbohydrates, and 30 percent of daily calories come from fat. It won’t shock you to learn that whole-grain pasta primavera with a little olive oil is a better option to satisfy this calorie distribution than a frosted donut. It may shock you to learn that pasta is allowed at all.

Forbidden pasta is only one of the inaccurate pieces of unsolicited advice you can get freely on line, from friends, or from perfect strangers. How about getting the real story? Chapters 12, 13, and 14 help you create your own eating plan, adopt popular and commercial diets for diabetes, and even eat healthy away from home. It’s all about knowing what’s most important.

Considering carbohydrates

Earlier in this chapter you read a short discussion of glucose homeostasis — glucose balance. Glucose is a sugar, and carbohydrates are made of glucose molecules bound together in chains. That is a drastic oversimplification — other sugars join glucose to form some carbohydrates, too, but glucose is the most prominent, and the most relevant, to diabetes.

Carbohydrates have a prominent role in this book, and Chapter 8 is devoted to understanding carbohydrates in your diet. Carbohydrates are sugars, starches, and fiber, and if you can digest them (some fiber you can’t), glucose molecules are unchained and absorbed directly into your blood. The glucose in table sugar is indistinguishable from the glucose in potatoes or milk or an orange. That does not mean these foods are equivalent, but only that a glucose molecule is a glucose molecule.

Glucose is your body’s favorite fuel and the only fuel your brain can use. When you eat carbohydrates, your blood glucose levels go higher, whether you have diabetes or not. High blood glucose levels stimulate insulin secretion; low blood glucose levels stimulate another hormone, glucagon. Insulin and glucagon work together to lower, or to raise, blood glucose so a normal level is maintained.

Insulin reduces high blood glucose levels by signaling muscle, fat, and liver cells to pull glucose into the cells, and pack it into a unique starch molecule called glycogen until it’s needed for energy. As explained earlier in this chapter, diabetes results when sufficient insulin isn’t available, or when cells don’t respond normally to insulin. Your body can compensate for having no glucose available inside of cells for energy production, but only for a short time. The life expectancy of people with type 1 diabetes before treatment was available could be extended by starving them of carbohydrates, but not for long. Carbohydrate — glucose — is necessary.

Fortunately, injectable insulin is available for treating type 1 diabetes, and it works much like natural insulin to move glucose into cells. And, while type 2 diabetes is a loss of the natural response to insulin, it’s not a total loss — glucose will still move into cells, albeit slowly. People with diabetes must eat carbohydrate foods to provide energy.

The amount of carbohydrate, the timing of carbohydrate consumption, and the quality of carbohydrate in the food can either help your body and medication manage blood glucose levels, or complicate the issue. If you eat a lot of carbohydrate at one time, and eat carbohydrate that is digested and absorbed into your blood quickly, blood glucose levels go up very quickly and can overtax your capacity to bring levels down. Even when injecting insulin doses matched to your carbohydrate intake, managing the amount, timing, and quality of carbohydrates pays off. Your personal diabetes meal plan will map this out for you.

So, what about sugar? In some ways, sugar is not much different than any other carbohydrate, and there’s a common and dangerous misconception that to manage diabetes one only needs to avoid sugar. You now know that all carbohydrates raise blood glucose levels, and managing carbohydrates, rather than avoiding them, is the best strategy. But sugar does deserve some extra scrutiny. There’s mounting evidence that too much sugar is unhealthy for anyone — if sugar causes metabolic disruptions in healthy people, it certainly should be consumed in serious moderation with diabetes. Also, sugar breaks down very quickly during digestion and spikes blood glucose levels — low blood glucose levels can be raised quickly with candy, for instance. Finally, sugar often comes in foods that offer no nutritional value — empty calories and carbohydrates. It’s always best to eat carbohydrates that have secondary benefits.

Some of you realize that fruit and milk contain simple sugars — fruit even contains free glucose that can be absorbed directly. But Mother Nature has a way, and even though fruit raises blood glucose fairly quickly, the sugar from fruit, which is delivered with fiber and other nutrients, doesn’t have the same long-term negative impact on health that refined sugars have.

Keeping your heart healthy

Most people know that diet can contribute to unhealthy cholesterol levels, and those unhealthy cholesterol levels raise the risk for heart disease. A heart healthy diet can do more than improve cholesterol levels, and a heart healthy diet is especially important for people with diabetes.

Heart health is so important to diabetes because diabetes itself raises the risk of heart attack or stroke two to four times higher than the risk for people without diabetes. Having high LDL cholesterol, high triglycerides, and high blood pressure along with diabetes multiplies the risk even more. High blood pressure, called hypertension, and diabetes together are double trouble for kidney function, too — the two leading causes of kidney failure working together. Heart disease, however, is by far the greatest threat to a person with diabetes.

Your eating habits can contribute to that risk or can work to reduce the threat. You probably know that saturated fat, and especially trans fat, contributes to heart disease, and a healthy diabetes eating plan emphasizes limiting saturated fat. Excess body weight, common among people with type 2 diabetes, is an independent risk factor for heart disease. But, eating a heart healthy diet is as much about what you should be including in your meals, as what you shouldn’t. Consider the following:

Soluble fiber, like the fiber in oats and beans, sweeps unhealthy LDL cholesterol from your system.

The Dietary Approaches to Stop Hypertension (DASH) eating plan developed by the National Institutes of Health, which emphasizes eating whole grains, fruits and vegetables, and getting high levels of calcium, magnesium, and potassium from food, can lower blood pressure within two weeks.

Eating foods consistent with the Mediterranean diet, including fruits and vegetables, whole grains, fish, and olive oil, can reduce insulin resistance, reduce general inflammation, and reduce the risk of heart attack or stroke.

People with diabetes seem to excrete vitamin B1, thiamine, at a higher than normal level, and the lowered thiamine levels may contribute to the accelerated formation of blockages in arteries among people with diabetes. Whole grains are a source of thiamine.

Plant compounds called flavonoids, found in green tea, cocoa, and citrus fruits, are antioxidants that improve cholesterol levels, and work to prevent the formation of plaques that can block arteries.

The list of how foods benefit heart health, and diabetes too, often by improving sensitivity to insulin, goes on and on, and in some cases it’s clear the compounds can’t come from supplements. There simply is no substitute for a balanced diet, rich in whole grains, fruits and vegetables, and healthy fats. You get specific information on how foods can directly benefit your health in several chapters later in the book. Most importantly, a healthy diabetes eating plan includes foods you are pleased to eat. In fact, if you’ve fallen into poor eating habits for the convenience, you will be amazed how satisfying real food will be to your tastes.

Doing It Yourself

If you’re looking for an easy way out, there isn’t one. Managing diabetes well is a commitment that has to be followed by action, but there aren’t many commitments of your time and attention that could possibly have a bigger payoff. And, if you honestly look at where you invest your time and efforts now, you can surely justify that little more be devoted to your health — Chapter 11 is devoted to strategies that will keep you motivated. The life expectancy of people with diabetes is something like ten years shorter on average, but it’s not diabetes itself that steals those years — it’s indifference to self-management responsibilities. If doing diabetes management well every day can give you those ten years, and it can, then for every two days you attend to diabetes, you get one extra day of living in return if your diagnosis was at age 50. Nothing is guaranteed, of course, but even if your diagnosis was at an earlier age, the return on investment is unbeatable.

What’s required of you to get such as deal? Here’s the plan for success:

See your doctor regularly, ask questions, get your lab work done when requested, and ask to see a registered dietitian and a certified diabetes educator for a personalized meal plan, and for continuing education. If your doctor doesn’t take diabetes seriously, find another doctor.

Take your medication as prescribed, and test your blood glucose often to see what’s going on. If you have type 1 diabetes, that could mean four or five injections, and eight or ten blood glucose tests each day, but an insulin pump and continuous glucose monitor can make those much less burdensome. Insulin can be the best choice for type 2 diabetes as well — if your doctor suggests insulin, don’t refuse without serious consideration.

Make time for 150 minutes of moderate exercise, like walking, each week — only 30 minutes a day, five days a week, and the 30 minutes can be done in 10- or 15-minute segments.

Stop smoking, get seven or eight hours of sleep each night, and find a way to reduce chronic stress (exercising will help immensely).

Adopt healthy eating habits.

This book is dedicated to that last bullet, and changing old habits for new ones is always tricky. But, there should be no doubt that you can adopt new eating habits. Don’t expect to become an expert in one week, and don’t let imperfection discourage you. The target for evaluating effective blood glucose control is called A1C, and A1C measures your average blood glucose over a couple of months. Averages leave plenty of room for imperfection.

The chapters that follow review diabetes in more detail, explain the importance of nutrition, give you the in-depth story on carbohydrates, walk you through meal planning and shopping, discuss the pitfalls of eating out, and give you one week of meals and some marvelous recipes to start your collection.

Ultimately, nobody can actually do this for you. Everyone’s different, and everyone starts from a different place. What’s difficult for you will be a breeze for someone else. Diabetes self-management works, healthy eating works, and it can work for you.

Don’t forget that help is available. Registered dietitians, certified diabetes educators, and supervised support groups can be a huge source of encouragement and positive feedback. The real burden with diabetes can be the feeling that nobody really understands. Don’t let feelings like that fester — find the support you need.

Chapter 2

Understanding Diabetes

In This Chapter

Knowing about blood glucose and insulin

Learning the difference between type 1 and type 2 diabetes

Considering the cause of diabetes

Reviewing the potential consequences of poorly controlled diabetes

In the past 30 years, the number of adults and children with diabetes in the United States has increased by five fold, from less than 6 million people in 1980 to more than 30 million estimated in 2013. The story is much the same worldwide. Diabetes is epidemic. In the United States, one in every three people you meet has diabetes or its first cousin prediabetes, and the economic costs run in hundreds of billions of dollars.

Diabetes results from the inability to properly process carbohydrate food, specifically the sugar glucose that’s set free from carbohydrates during digestion. Glucose is so important that it’s delivered by express to virtually every cell in your body. When the delivery can’t be completed for one reason or another, an important balance is lost, and diabetes becomes part of your life.

For the overwhelming majority of you (with type 2 diabetes discussed later in this chapter), your current condition is probably related to a less-than-healthy lifestyle over many years, especially how and what you’ve been eating. But changing how and what you eat can go a long way in minimizing the long-term and life-threatening health effects of diabetes. Adopting better habits is even more important now that you have diabetes than before, when diabetes may have been preventable. Understanding diabetes and the connection between diabetes and lifestyle are important first steps in taking control of your diet and your health.

Defining Diabetes Mellitus

Diabetes mellitus is defined simply as having higher than normal levels of glucose in your blood too often, a condition called hyperglycemia. Blood glucose is sometimes called blood sugar, but glucose is a very special sugar when it comes to diabetes, as you learn later in this chapter. For the sake of accuracy, blood glucose is the correct terminology, and the term used throughout this book.

The actual words diabetes mellitus are Greek and Latin, loosely translated to mean constantly flowing sweet urine. Frequent urination is a common symptom of diabetes as your body works to remove excess blood glucose through your kidneys, and it’s reasonable to assume that urine would be sweet. In fact, tasting urine to detect the sweetness of excess blood glucose was a diagnostic test that doctors would perform in the days before the chemistry was well understood. Fortunately, there are now better ways to detect hyperglycemia than urine tasting.

Whereas there are several different ways a person can acquire diabetes — injury or damage by toxins for example — type 1 and type 2 diabetes are the most common “natural” forms. This book’s focus is, therefore, on type 1 and type 2 diabetes and variations of those two conditions.

Explaining the role of glucose

Glucose is a sugar; in chemistry terms, a “simple” sugar or monosaccharide. There are many chemical varieties of sugars; for example, you’ve probably heard of fructose and lactose. But glucose is especially important because it’s your body’s favorite fuel to provide the energy needed for activity like muscular movement, body heat, and, most importantly, brain function.

You may see your brain as mostly important for thinking, but there are many really important activities that depend on signals from your brain that happen with no thinking required. Your brain accounts for 20 percent of your energy use, some of which goes to support rather important activities like automatically breathing.

Sugars are unique chemical compounds. Glucose and fructose, for instance, have exactly the same chemical formula with 6 carbon atoms, 12 hydrogen atoms, and 6 oxygen atoms — C6H12O6 — but differ remarkably because the chemical bonds between the carbon atoms and other elements are very different. Fructose is much sweeter in taste and doesn’t raise blood glucose levels except slightly from a small amount of fructose that is converted to glucose in the liver.

Your body doesn’t have a central location where glucose is burned for energy, like a roaring fireplace or the cylinders of a car’s engine. Instead, glucose is converted to energy on a microscopic level inside trillions and trillions of the individual cells that make up you.