Diabetes and Menu Planning

Diabetes is defined as a disorder in which the body’s capacity to generate or act in response to the hormone insulin is compromised resulting in abnormal metabolism of carbohydrates leading to elevated concentration of glucose in the blood and urine. Glucose is the leading resource of power and comes from the nutrition people consume. Insulin helps glucose come into the cells of the body to aide in energy production, sooner or later having too much glucose can lead to potential problems. Here is the list of conceivable complications, Coronary Heart Disease, Diabetic Cardiomyopathy, Hypertension, Low-density lipoprotein, Cerebrovascular accident, Kidney damage, Nerve damage causing eye and foot problems, Diabatic myopathy. People diagnosed with diabetes can manage their potential complications by creating a healthy balance meal consisting of a protein, non-starchy vegetables, and carbs to reduce blood glucose levels. This paper will transform a family recipe for buttermilk fried chicken (BMFC) into a tasteful healthy alternative recipe for a diabetic person. It will include four sides that will complement the protein.

Protein is a vital part of the process that fuel your body. All proteins have saturated fats.  People presume that chicken is exempt from having saturated fat however all protein source contains saturated fat, hence increasing diabetic complication. The family recipe calls for a whole chicken that is cut into breast, wings, and drumsticks. A diabetic client must choose the cut of meat that has less saturated fat which is the breast. Now comes the question skin or skinless? Not a single person questions the fact that chicken skin has the greatest fat content, a matter of fact, 40 percent of chicken skin is pure fat. That is why in the alternative recipe the skin is removed. The recipe indicates soaking the chicken in buttermilk.  Marinating chicken in buttermilk helps the chicken stay juicy while tenderizing the meat. Yet this step must be eliminated and replaced by another form of tenderize the meat such as a dash of lemon, plain yogurt, pounding the breast or vinegar. By eliminating the buttermilk from the recipe, the diabetic patient has decreased the total amount of sugar by 12 grams. Each gram of sugar raises blood glucose levels 3-4 mg/dL, so that is a total of 36 to 48 grams of sugar than can be used on another meal or dish. The main goal of a diabetic is reducing the amount of glucose in the blood and by limiting the amount of digested sugar will save the pancreas. High sugar levels gradually erode the ability of cells in your pancreas to create insulin. The organ overcorrects and insulin levels remains elevated. Over time, the pancreas is permanently damaged. Furthermore, a steady increase of blood glucose level can lead to atherosclerosis, a hardening of the blood vessels.

The meal is not complete without a vegetable. Vegetables are categorized into non-starchy vegetable and starchy vegetables. Due to the high fiber content they are divided into soluble fiber and insoluble fiber.  Collard greens was chosen because of the benefits of non-starchy vegetables and the fat-soluble vitamins.  A matter of fact, collard greens are rich in vitamins A, C, and K making it a powerhouse vegetable. The combination of vitamins can help fight against the effects of diabetes. For instance, Vitamin K helps wound healing which is the leading cause of amputation in diabetics. Vitamin C repairs the skin, tendons, ligaments, and blood vessels which is important since diabetics have slow healing process. The heart, lungs, kidneys, and eyes are affected by high glucose levels in the blood, but vitamin A helps these organs to work properly. Furthermore, collard greens are considered a soluble fiber indicating that cleanses, bulks the fecal matter and passes relatively undigested through the stomach, small intestine and colon and out of the body. As a result, sugars are broken down slowly which have little impact on blood sugar levels and are suitable for people following who have diabetes.

Carbohydrates is taboo for a diabetic because one automatically assumes that all carbohydrates will spike blood glucose levels, and increase LDL, however that is not the case. The fiber and minerals components found in one whole wheat roll will actually stabilize blood glucose levels. Since whole wheat contains the bran, the germ, and the endosperm none of the selenium, potassium, magnesium, and fiber are lost. These minerals can decrease the consequences of elevate sugar in organs. For instance, selenium is an element that can safeguard the pancreatic islets from oxidative stress, enhance their purpose, and postponing atherosclerosis which is the leading cause of strokes in diabatic patients. The ultimate reason to consume whole wheat is magnesium. Magnesium functions involves energy metabolism, protein synthesis, RNA and DNA synthesis, and maintenance of the electrical potential of nervous tissues and cell membranes. For a diabatic that means consuming whole wheat could decrease the side effects of diabetic myopathic, peripheral neuropathy, and other nerve issues. Another known issue with diabetic is cardiomyopathy and hypertension yet eating food high in potassium can regulate the contractility of muscles. The heart is a muscle and potassium support the filling and emptying of the heart chambers; thus, help regulate the pulse and blood pressure.

Obesity is a determining factor in being diagnosed with diabetes. Insulin resistant individuals must find alternatives ways to reduce calories and fat content. One way to do this is to choose a low calorie and low-fat vegetable. There are many to chose from but to add color, flavor, and satisfy the need for pasta one would pick winter spaghetti squash. It also includes polysaccharides which is a form of fiber that inhibits blood sugar from soaring following meals. One cup of spaghetti squash has 40 calories, 10 grams of carbohydrates, and 4 grams of sugar. Spaghetti squash is also fat free, and one cup provides 2 grams of fiber making it a great replacement to noodles and rice. Which mean a person can consume another serving without spiking glucose serum levels or increasing the waist side.

Finally, for desserts. Desserts are not prohibited for diabatic patients; however, it is frown option because all sugars including those from fruit which is converted into fructose.  Choosing fruits from the low glycemic is key in maintaining a healthy body and mind. It is recommended that the carbohydrate fruit salad is consumed it is followed by a protein. The menu selected a fresh farmer market blueberry, blackberry. These fruits are low in sugar yet contain antioxidants which help reduce health complication in diabetes. I would suggest about 1 cup of mixed fruits with 1 lemon squeezed on top should satisfy the sweat tooth every diabatic crave.

In conclusion, diabetes is a precursor to an array of illness such as cardiovascular disease, strokes, obesity, and organ system nerve damage. Diabetes and their complications can be eradicated with a consistent low glycemic index diet and the following menu is the first step toward remission, Cajun Rubbed Baked chicken with collard greens, whole wheat rolls, spaghetti squash with onions and baby tomatoes and a refreshing fruit salad. Each of these items contain essential nutritional values for a diabatic which can heal a diabatic body.