Diabetic Foods List

I was recently diagnosed as diabetic, and wants to postpone or prevent diabetes altogether, changing my eating habits and exercise. Is there an online site where you can check the levels of carbohydrates in common foods, especially vegetables? I found a U.S. government website, but it is easy to understand for me. Many numbers, lol, and carbs. I can not say that you should pay attention to the area. Something simple and direct? Thanks! I am a mother of two children with diabetes. I think this information is simple and straightforward. This is a graph showing the source listed below. I made a list of "desirable food, but the site also contains" moderately desirable food "and" some "less desirable. Desirable Foods Bread: Aggravated European-style rye or whole wheat pita bread, cracked, sprouted whole grains: Compact noodle-like high bran cereal (All-Bran, Fiber One) Coarse Oatmeal, Porridge, coarse grains (Kashi) Cereal mixed with Psyllium (Fiber Wise) pasta , grains and starchy vegetables: Pasta (all types) Barley, bulgur, buckwheat (Kasha) Couscous, brown beans, dry (lentils, black-eyed peas, chickpeas, beans, lima beans, peas, sweet potatoes, yams (soybean lowest) most vegetables dairy products: skim, 1%, cottage cheese (low fat or regular) buttermilk, low fat yogurt, low fat fruit yogurt, low fat frozen yogurt (artificial sweetener) Fruit: Most fruit and natural fruit juices including apple, berries, melons, grapefruit, honeydew melon, oranges, pears, grapes, peaches, applesauce, (cherry, plum and grapefruit lowest). Meat: Shellfish, "white" fish (cod, flounder, trout, tuna in water), chicken, turkey, chicken, Cornish game (white meat without skin), egg substitutes (cholesterol free) cottage cheese Here are some great resources for you: http:// wwwnutritiondata.com / http://www.calorieking.com/ http://www.geocities.com/seabulls69/Type_II_Diabetes.html I think you've got another thing coming. I think you should be on it's about what carbs do to your gloucose levels. And it is in GLYCIMIC index. It also tells you the load. The glycemic index (GI) is a numerical system for measuring how much of an increase in circulating blood sugar a carbohydrate triggers the higher the number, the greater the blood sugar response. A low-GI foods leads to a slight increase, while a high GI food offers a dramatic increase. A list of carbohydrates with their glycemic values is shown below. A GI is a medium size of 70 or more high, a GI value 56-69 inclusive, and a GI of 55 or less is low. Meat: Shellfish, "white" fish (cod, flounder, trout, tuna in water), chicken, turkey, chicken, Cornish game (white meat without skin), egg substitutes (cholesterol free) cottage cheese Here are some great resources for you: http:// wwwnutritiondata.com / http://www.calorieking.com/ http://www.geocities.com/seabulls69/Type_II_Diabetes.html I think you've got another thing coming. I think you should be on it's about what carbs do to your gloucose levels. And it is in GLYCIMIC index. It also tells you the load. The glycemic index (GI) is a numerical system for measuring how much of an increase in circulating blood sugar a carbohydrate triggers the higher the number, the greater the blood sugar response. A low-GI foods leads to a slight increase, while a high GI food offers a dramatic increase. A list of carbohydrates with their glycemic values is shown below. A GI is a medium size of 70 or more high, a GI value 56-69 inclusive, and a GI of 55 or less is low. Meat: Shellfish, "white" fish (cod, flounder, trout, tuna in water), chicken, turkey, chicken, Cornish game (white meat without skin), egg substitutes (cholesterol free) cottage cheese Here are some great resources for you: http:// wwwnutritiondata.com / http://www.calorieking.com/ http://www.geocities.com/seabulls69/Type_II_Diabetes.html I think you've got another thing coming. I think you should be on it's about what carbs do to your gloucose levels. And it is in GLYCIMIC index. It also tells you the load. The glycemic index (GI) is a numerical system for measuring how much of an increase in circulating blood sugar a carbohydrate triggers the higher the number, the greater the blood sugar response. A low-GI foods leads to a slight increase, while a high GI food offers a dramatic increase. A list of carbohydrates with their glycemic values is shown below. A GI is a medium size of 70 or more high, a GI value 56-69 inclusive, and a GI of 55 or less is low. Meat: Shellfish, "white" fish (cod, flounder, trout, tuna in water), chicken, turkey, chicken, Cornish game (white meat without skin), egg substitutes (cholesterol free) cottage cheese Here are some great resources for you: http:// wwwnutritiondata.com / http://www.calorieking.com/ http://www.geocities.com/seabulls69/Type_II_Diabetes.html I think you've got another thing coming. I think you should be on it's about what carbs do to your gloucose levels. And it is in GLYCIMIC index. It also tells you the load. The glycemic index (GI) is a numerical system for measuring how much of an increase in circulating blood sugar a carbohydrate triggers the higher the number, the greater the blood sugar response. A low-GI foods leads to a slight increase, while a high GI food offers a dramatic increase. A list of carbohydrates with their glycemic values is shown below. A GI is a medium size of 70 or more high, a GI value 56-69 inclusive, and a GI of 55 or less is low.