Fruits. Watch them. Yes, fruits are healthy. But consumers, especially diabetics, should watch the carbohydrate levels of fruits. Eat fruits with other foods, like an apple with a peanut butter, to make the snack or meal more well rounded.
Taste the rainbow. The more color on a plate, the better. More color usually equals a variety of different vitamins and minerals needed for a healthy meal.
Sugar free does not mean healthy or low-calorie. Regular cookies (vs. sugar free diet cookies) can often have fewer carbohydrates. Sugar-free does not mean carbohydrate free, it usually has less carbs than the regular.
Clear vs. creamy. As a rule of thumb, clear salad dressing is generally better than creamy and “light” dressings are better than full fat. Avoid fat free dressings, though, because they replace fat with sugar to maintain flavor.
Tub vs. stick. Stick butter has more fat in it to make it firm so choose tub margarine where possible.
Picking pasta. Always choose whole grain pasta. The whole grains work like a sponge and soaks up cholesterol. The Diabetic Association recommends the “Dream Fields” brand.
Sugar Free Jell-O. No carbohydrates. No sugar. Consider this a freebie food and while everything should be consumed in moderation, feel free to eat lots of sugar free Jell-O to satisfy a sweet tooth.
A breakfast for champions. Whole grains are a diabetics’ friend. Cheerios or bran flakes are good choices for breakfast cereals given the number of carbohydrates in each serving. Oatmeal is also a healthy breakfast option, especially when made with water. Try to buy the cereal that are the least processed.
Dairy. Consume three dairies each day. Try drinking milk w
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