“It’s time to debunk the myth of the ‘diabetic diet,’” says EatingWell nutrition editor and author Joyce Hendley. If you have diabetes, you don’t have to eat special foods or be excluded from what “everyone else” is eating. Current guidelines for diabetes are, in fact, the same as those for the population at large. “Everyone else,” says Hendley, “should be taking their cue from what’s on your plate.”
Most of our diabetes-appropriate recipes are low in calories (and between 1 to 2 1/2 carbohydrate servings), but any EatingWell recipe can fit into your diet. That’s because they are based on core principles :
* No food is a magic bullet or forbidden fruit
* Variety and sensible portions are key
* Whole foods trump processed foods
* Plant foods should be embraced, along with low-fat dairy, fish, lean meats and poultry
* Unsaturated “good fats” and interesting seasonings keep food tasty and healthy; saturated and trans fats weigh it down.
Most of our diabetes-appropriate recipes are low in calories (and between 1 to 2 1/2 carbohydrate servings), but any EatingWell recipe can fit into your diet. That’s because they are based on core principles :
* No food is a magic bullet or forbidden fruit
* Variety and sensible portions are key
* Whole foods trump processed foods
* Plant foods should be embraced, along with low-fat dairy, fish, lean meats and poultry
* Unsaturated “good fats” and interesting seasonings keep food tasty and healthy; saturated and trans fats weigh it down.
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