Research has shown that diabetes, both type 1 and 2, can be treated with specialized diets, regular exercise, and dietary supplements. Managing your diabetes with the proper diet will show positive results by controlling your blood glucose levels and decreasing your chances of developing cardiovascular disease. People with diabetes should avoid pro-inflammatory foods such as sugars, baked goods, energy drinks, snack foods (potato chips and pretzels), fruit juice, bread, pasta and fast foods. These foods not only increase inflammation, but some are high in sugar and calories and can increase blood cholesterol. Some great sources of anti-inflammatory foods come from fresh fruit and vegetables. In addition, whole grains, fish & seafood, and healthy herbs and spices are good anti-inflammatory foods sources.
Many foods contain different types of fat. Some fats should be avoided, while others are needed to maintain good health. Foods to avoid or eat smaller portions of are those containing saturated and trans fats. These fats are known as "bad fats" that can raise LDL levels (bad cholesterol) and increase the risk of developing cardiovascular disease. Saturated fats are found in food such as high-fat dairy products (full-fat cheese, whole milk, 2% milk, ice cream, and sour cream), butter, chocolate, fish oil, processed meat, coconut, and animal fats. Trans fat is made primarily through food processing. Some examples of trans fat include margarine, frozen foods (pot pies, pizza, waffles), french fries, processed snacks (crackers, chips), cookies, candy, topping, and dips (bean dip, gravy mixes, salad dressings). Foods from animal sources contain cholesterol that can also increase total blood cholesterol.
Some healthy fats that help decrease bad cholesterol and promote a healthy heart are monounsaturated fats, polyunsaturated fats including omega-3 fatty acids. Monounsaturated fats are a type of dietary fat that is in many foods and oils like nuts (cashews, almonds, and pecans), avocados, peanut butter, canola oil, olive oil, and olives. Research suggests that monounsaturated fatty acids can improve blood glucose levels and HDL levels (good cholesterol). Polyunsaturated fats are found in many plant-based foods and oils. The two most common polyunsaturated fats are omega-6 and omega-3 fatty acids, which are included in foods like walnuts, sunflower seeds, mayonnaise, fatty fish (salmon, mackerel, herring, trout), corn oil, soybean oil, and sunflower oil. Studies have shown that omega-3 fatty acids can help reduce hypertension (high blood pressure), reduced platelet aggregation, and reduce triglycerides. Triglycerides are responsible for more than 90% of the fats found in th e body. Fish oil has been shown to improve arterial circulation and arterial wall support.
Eating more foods containing monounsaturated fats and polyunsaturated fats like omega-3, rather than foods containing saturated and trans fats, will help decrease blood cholesterol and promote good heart health. Diabetes, high blood pressure, and high blood cholesterol are all risk factors for developing cardiovascular disease. Eating the right types of foods will not only help people with diabetes manage inflammation and blood sugar, but also decrease their chances of developing cardiovascular disease in the long term.
At AST enzymes we always promote good health. Systemic enzymes compliment healthy food choices when dealing with problems of inflammation, high blood pressure, poor circulation, hyperlipidemia, and wound healing. Systemic enzymes are an all-natural alternative to maintain good health. For more information about systemic enzymes and inflammation related to medical conditions please visit our website at
References:1. Garg A, Bonanome A, Grundy SM, et al. Comparison of a high-carbohydrate diet with a high-monounsaturated-fat diet in patients with non-insulin-dependent diabetes mellitus. The New England Journal of Medicine. 1988; 319: 829-834.2. Stone NJ. Fish consumption, fish oil, lipids, and coronary heart disease. Circulation. 1996; 94: 2337-2340.3. McVeigh GE, Brennan GM, Cohn JN, et al. Arteriosclerosis thrombosis, and vascular biology. Journal of the American Heart Association. 1994; 14: 1425-1429.
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