Diabetes patients who already are on a healthy diet need only modify some aspects of that diet. Diabetes patients, however, who are prone to eating unhealthy food, should consider revamping their whole diet routine. A physician along with a dietitian can compose a meal plan for diabetes patients.

A healthy diet for diabetics (and also for most healthy people) consists of 50-60% calories from carbohydrates, 20% from protein, and 30% or lower from fat. Of course, diabetic patients can eat foods that contain sugar, as long as it is in limited quantities, because sugar still provides calories convertible to energy that can be used by the body. Diabetic patients should have a daily cap of 60 grams of carbohydrates (2-5 choices), 1 choice of protein, and a limited amount of fat, as determined by an expert. However, diabetic patients should be careful not to add extra sugar to foods. That is the first thing to avoid - adding extra sugar.

All carbohydrates in foods are converted to glucose, which increases blood sugar. But all carbohydrates are not converted to glucose at the same rate. Some carbohydrates are converted slowly while others are converted more quickly. The measure at which carbohydrates in food are converted to glucose is called the glycemic index, or GI.

The lower the glycemic index of food, the slower the increase in blood glucose levels when that food is eaten. Foods with a glycemic index of 55 or less (low glycemic index) and with a glycemic index of 55-70 (intermediate glycemic index) are recommended most for diabetics. Foods that fall into this category are whole-grain cereals, whole-grain bread, pasta, and many fruits and vegetables. Foods with glycemic index above 70 or more (high glycemic index), like packaged cereals, candies, cakes, white bread, and sodas, should be avoided and replaced with foods with low and intermediate glycemic index to control blood glucose increase.

Additional foods to avoid include those that contain excessive amounts of low-density lipoproteins (LDLs), or 'bad fats'. Fats count as one of the major risk factors in developing type II diabetes mellitus. In fact, some studies have shown that LDLs contribute to insulin resistance.

Fatty products to avoid include some portions of pork and chicken that contain plenty of fat. Some specialists even recommend removing all red meat from a diabetic's meal plan. Meat products with less fat, like beef and fish, are still allowed as long as they are cooked without additional fat. Instead of frying them, they could be baked, boiled, stewed, or steamed. Not all fats are bad, though; polyunsaturated fats and omega-3 fatty acids are known to aid in decreasing insulin resistance; they can be found in fish oil, soy foods, and dark green leafy vegetables..

If you have diabetes, there are a lot of foods to avoid. But proper food selection can help you plan your diet without necessarily sacrificing taste and enjoyment.

By Alice Saracho