People with diabetes are always told to eat more fruit, vegetables and foods rich in fiber to aid in managing blood glucose levels. The Mediterranean diet meets all those requirements for a U.S. population where diabetes control is far less than optimal. While the Mediterranean diet isn’t superior to others, it does contain many of the elements that physicians recommend for diabetics and good health in general.
An estimated 50.2 percent of all diabetics fail to reach A1C goals and 53 percent don’t achieve target blood pressure levels. One of the reasons for those figures is confusion about food labels, which leads to uncertainty about what to eat and what to eliminate from their diet while maintaining good nutrition.
Inspired by the eating habits of people living around the Mediterranean, the primarily plant-based diet features an abundance of fruits, vegetables, beans, nuts, fish, grain, cereals, legumes, poultry, pasta, and olive oil. Few dairy and meat products are consumed. The United Nationals Educational, Scientific and Cultural Organization (UNESCO) has added the Mediterranean diet on its list of intangible cultural heritage of humanity.
While the diet from the Mediterranean area encompasses a wide variety of foods that are components of healthy eating, without fully understanding the principles underlying the diet, individuals may experience difficulties. Many of the diet’s recipes use pasta sparingly in dishes that are heavy on vegetables, where ingredient ratios would be the opposite in the U.S. To accommodate the need for carbs, bread may be substituted for pasta.
It’s essential for diabetics to keep in mind that the Mediterranean meal plan isn’t a rigid set of recipes, but rather ingredients that can be combined in multiple ways. The eating pattern provides essential nutrition, is high in unsaturated fats (good fats), and relies on fresh fruits and vegetables rather than processed food.
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