Diabetes can have both short-term and long-term consequences. Discipline can help you reduce both sets of consequences.

Ups and downs in blood sugar can be unpleasant, resulting in nausea, muscle weakness, disorientation, dizziness, and other effects. Some diabetics have trouble keeping their blood glucose always steady. Certain practices can help minimize the chance of sudden changes in blood glucose.

Monitoring is vital. Pricking your finger three times a day is wearisome, but worth the effort. Some new glucose monitoring devices don’t require painful pricks.

Newer devices may use a tiny laser to make an opening for the blood. This causes a mild tingling feeling. Monitors are available which require no blood; they test the glucose level through your skin via an infrared beam.

The intent of monitoring is to keep the glucose-insulin balance near normal. In people without diabetes, the fasting blood glucose level is under 99 mg/dL. Eating a big meal may cause the level to rise to above 200 mg/dL, but normal functioning releases enough insulin to bring the level down within a few hours. So a little variation in the glucose reading is normal; keeping the proper balance is the goal.

Monitoring must include periodic doctor visits. An A1C test should be taken every three months. Many tests can measure the blood glucose level at a certain time; the A1C gives an average over a several months. HbA1C (glycated hemoglobin) gives the test its name.

Hemoglobin’s role is to carry oxygen from the red blood cells to the tissues. Hemoglobin is glycated when there is extra glucose in the blood. The A1C test can give an average glucose level, because glycated hemoglobin remains.

The effects of diabetes accumulate over time. Once the diagnosis of diabetes meant kidney damage, blindness, nerve damage, and other ills within ten to fifteen years of the condition’s onset. Fortunately, diabetics no longer must suffer these problems. It is now possible to manage diabetes, so that it has few or no ill effects.

Exercise and diet are two key elements for the overwhelming majority of diabetes sufferers to help achieve the right glucose-insulin balance.

Because diet and exercise help keep body fat low, the effects of diabetes are minimized. Body fat plays a role in hormone production and release and it also interferes with the body’s reaction to glucose levels. Several studies show a definite correlation between the degree of diabetes and the degree of body fat, but the mechanisms for this are unclear.

Proper weight and body fat maintenance will also help keep blood pressure at the right level. Chronic high blood pressure is one of the major elements in increasing the risk of common diabetes problems: heart attack and stroke, eye and nerve damage, and others.

With a well-disciplined self-management routine, a diabetic can achieve a practically normal life. The pain of monitoring the disease is minor compared to the enormous benefits that result from doing so.

Julia Hanf author of the book How To Play the Diabetes Diet Game and Win Through a real life crisis Julia figured out how to live diabetes free. Visit http://www.yourdiabetescure.com and learn more about your solution for diabetes.

The client who is diagnosed as a diabetic must face the challenges of restructuring their diet. A health diet and proper management can enhance their health by promoting stable glucose. The diabetic uses oral hypoglycemic agents, insulin or both must still monitor their eating habits and know what food groups to choose from to help them control their blood glucose levels.

A healthy diet is essential for the diabetic client. The diabetic food pyramid is not much different from the food pyramid for the non-diabetic population. However, it does parallel the National Cholesterol Education Program for the primary and secondary prevention of Coronary Heart Disease.

Total carbohydrates are the sum of all the sugars, starches, and fiber that the diabetic consumes. It has been proven that there are certain carbohydrates that can cause a rise in serum blood glucose levels. These carbohydrates are identified by their glycemic index.

The glycemic index or GI is a measure of ingested carbohydrates effects on blood glucose levels. (1) Carbohydrates that are broken down quickly in the digestive tract are considered having a high glycemic index, whereas, carbohydrates that are broken down slowly have a low glycemic index. Depending on which type of carbohydrate a diabetic chooses or like to eat can have an impact on the blood glucose level.

The glycemic index is not usually found on food labels. So how does one tell the difference between high and low glycemic index foods? It is not that hard to tell. Processed sweets, foods high in sugar, cakes, sweets, sweet breads and candy contain carbohydrates with a high glycemic index, basically all the goodies. Foods that have a low glycemic index are those foods that take the digestive system longer to break down, such as grains, fibers, fruit and vegetables.

These low glycemic foods help the diabetic balance their blood glucose levels because the foods do not cause a rush of sugar into the blood stream. Instead there is a gradual release of glucose. The diabetic who is on insulin or oral hypoglycemic agents will be able to keep their blood sugar from spiking. Blood glucose levels can still get very high with insulin and oral hypoglycemic agents. This is what the diabetic needs to avoid. This is what is meant by the term,
“tight glycemi control”.

This site offer a database of the glycemic index of many brand name foods on the market. It can help the diabetic make educated healthy choices about the foods that they like to eat. The Glycemic Index recommends the following choices:

- Use breakfast cereals based on oats, barley and bran
- Use breads with whole grains, stone-ground flour, sour dough
- Reduce the amount of potatoes consumed
- Eat all other types of fruit and vegetables
- Use Basmati or Doongara Rice
- Enjoy pasta, noodles, Quinoa
- Enjoy salads vegetables with a vinaigrette dressing

It is recommended that the diabetic client lower their saturated fat intake. Choosing foods such as low-fat milk, cheese, and yogurt, and limiting lean meats to 5 ounces per day, are considered healthy. Avoid processed foods such as frozen French fries, frozen chicken finger, potato chips, and fried fast food. Cholesterol can be reduced by avoiding organ meats such as kidneys and liver, and by limiting egg yolks to two weekly. Egg Beaters are a good substitute for eggs, especially if the individual likes a daily serving of eggs. If at all possible, alcohol should be avoided, however if it is not possible, then the diabetic should try to limit their intake to two or fewer daily. Alcohol is just empty calories and has no nutritional value.

Eating healthy by making choices from nutritional food groups can help the diabetic achieve stable blood glucose levels in conjunction with their current diabetic medication.

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Diabetes is a very severe disease, but those afflicted with this condition can take precautions to perk up their health. Diabetic cooking is one way that people with this serious disease can improve their health. Those with diabetes do not have to bond to bland food if they have meals prepared with the essentials. It should focus on healthy meals that are full of nutritious ingredients. It does not have to leave out all the regular favorites, but it may need some exclusions. It does not have to be very difficult. Following some basic rules should provide for healthy ingestion.

Healthy cooking involves choosing leaner cuts of meat such as low fat chicken and fish, while some other meats can also be chosen that do not contain high amount of fat. You could choose sirloin and round cuts when selecting your red meats and you should also ensure that you check and buy only meat that has low marbling and the fat content should also be trimmed off before cooking. You should also choose ground beef that is in so far as ninety-five percent lean when moving over to healthy cooking habits.

Diabetic cooking should have lots of vegetables, fruits and whole grains for nutritious meals. Some superb planning should make for some delicious yet healthy meals. Good planning can offer for excellent meals that the whole family will enjoy. Diabetic cooking will be good for the diabetic member and great for all of the other family members too. Those people who follow the rules will probably lose some weight or sustain their healthy weight.

Diabetics should try to stick to a regular schedule for their meals and snacks if achievable. Each person with diabetes should check with their doctor about their condition and the eating requirements. Some doctors may advise that the patients to lose weight although others will just have to eat nutritious meals all through the day. Those patients that need to lose some weight should obtain some suggestions from their doctor. Most diabetic diets suggest a set number of servings that include the major food groups.

Diabetic cooking should account for the carbohydrates in the meals during the day. There is information regarding carbohydrates on the label of each food product so this should not be difficult to calculate. A cautious balance of the carbohydrates in a meal will help those with diabetes. Plenty of starches are a good addition to keep a patient healthy. These can be included to the diet with cereal and bread. Most patients will have to cut out the sweets so people will want to think of some inventive desserts. There are so many fruits that can be a fantastic end to a delicious meal.

Cindy Heller is a professional writer. Visit Basic Cooking Tips to learn more about diabetic cooking.

The relationship between soy foods and long-term health benefits has been the topic of many discussions among physicians and health organizations for several years now. Studies have been conducted that prove the link between high soy diets and lower heart disease, strong bone mass and cancer prevention. Now studies are being conducted regarding the relationship between a soy diet and blood glucose or sugar levels. Believe it or not, it seems soy may aid the body in this fight as well.

Soy and Diabetes Study

Recently, Iranian researchers reported to the Journal of Diabetes Care that their findings coincided with previous work. They found that soy protein had a significant impact on risk factors associated with Type-2 diabetic patients with kidney disease.

The study followed forty-one patients for a total of four years. All of the patients were Type-2 diabetics and suffered from some type of kidney disease. Twenty of the patients were given a diet of animal, plant, and soy protein, while the remainders were given a diet of just animal and plant proteins.

Results concluded that the patients who added the soy to their diets showed a lowering of blood sugar levels. Patients saw a dramatic drop in cholesterol levels and triglycerides, the number one cause of cardiovascular disease. This is great news for the 18 million Americans suffering from diabetes, because they are three times more vulnerable to heart problems.

Another study involving diabetics and a soy diet was focused on those patients with severe kidney disease. Results concluded that soy protein seemed to improve kidney function, perhaps even better than completely avoiding all protein, which is the typical treatment.

Soy May Help in Prevention

As for those of you who are not diabetic and don’t ever want to be, soy is great for you as well. One study conducted on Chinese women found that eating a diet with large amounts of tofu, a soy product, protected them from Type-2 diabetes. Women who consumed the most soy in the study had 50% less sugar detected in their urine than the control group.

Researchers contribute the great benefit of soy to the proteins and isoflavones present in soybeans. The isoflavones stop fat tissue buildup and enhance the body’s ability to break down the fat. As a result, the blood glucose levels are lowered and the body doesn’t have to work as hard to produce insulin.

There is currently no data that suggests how much soy is needed in order to eliminate risk factors for diabetes. However, the Food and Drug Administration suggests that Americans eat a healthy 25 grams of soy protein per day in order to aid the body in disease control and in lowering risk factors, in particular, lowering cholesterol. Further studies are being conducted regarding diabetes patients and soy diets as well as soy used to lower the risk factors associated with Type-2 diabetes.

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In assessing the diabetic client, the nurse should identify specific body systems that the disease effects. Always look first. Is the client obese, frail, emaciated or well nourished? Notice the client’s face and skin color, are they pale, flushed or diaphoretic. Ask them how they feel. Are they hungry, thirsty, do they need to use the rest room? Offer them a drink of water if they are thirsty.

While taking their vital signs notice their skin turger, are they dehydrated? Dose their skin form a peak if you pinch it lightly? Does the client appear edematous? Are their socks cutting into their skin, leaving deep indentations? Have they gained over three pounds in the last couple of days? (This is a classic danger sign of CHF, congestive heart failure. The client should be instructed to see their doctor immediately) Does their skin leave a white indentation when you press on their lower extremities? Listen to their heart sounds and lung sounds.

If the client has been a diabetic for a long time without monitoring their blood glucose levels, you may detect heart problems. Assess the client’s skin for any lesions or wounds. If you notice a wound, ask the client how they injured themselves, when it occurred and what if any first aid was used. Notice the location of the wound, is there any drainage, does it look infected or has it scabbed over. Be sure to document the dimensions of the wound on the chart.

It is also good in assessing the diabetic client to perform a neuro-check. Peripheral neuropathy can be ascertained through a neuro-check, as well as possibly detecting early eye disease. Diabetic client’s that have peripheral neuropathy with have decreased feeling in their lower extremities. When you touch their feet lightly with the tip of a pencil or a feather, if they don’t feel this it could be a sign that they are experiencing peripheral neuropathy. Ask them if they experience any numbness or tingling in their hands or feet. Palpate their pedal pulses for rhythm and symmetry.

Pay close attention to their toes. Notice if the toe nails are long, brittle, if there is redness around the nail and if they feel any pain. With peripheral neuropathy the diabetic’s feet become compromised. They could have an ingrown toe nail and not even realize it. By inspecting their toes and the nail beds, you will be able to catch the infection before if spreads.

Above all else, be sure that the diabetic client is comfortable during your assessment. Be sure that you guard their privacy judiciously. No matter where the assessment is taking place, you can make the client feel safe if you demonstrate that their privacy is of the utmost importance.

Developing good assessment skills can help save lives. The nurse can enhance the client’s life style by teaching the diabetic client how to take proper care of themselves and what signs and symptoms to look for. Explain how to care for their feet. Encourage comfortable shoes that allow room for the toes so there is no constriction.

Wear comfortable cotton socks that absorb sweat and keep the feet dry. Teach the diabetic not to use hot water to wash their feet. Many times the diabetic may not realize how hot the water is, and they can severely burn themselves if they are not careful. Suggest that they see a Podiatrist on a regular basis for toe nail trimming. Trimming the toe nails of a diabetic improperly can cause unnecessary complications, such as ingrown toe nails, infection, and pain. Regularly scheduled visits to a Podiatrist will prevent such occurrences.

Instruct the client to eat well balanced meals and to avoid high sugar content processed sweets and to get sufficient cardiovascular exercise on a daily basis. Walking is the best. Tell the diabetic client to inspect their skin regularly for any cuts or lesions that are not healing properly, and to see a doctor if they notice any.

If the diabetic is elderly and has a difficult time maneuvering or walking, suggest that they get a bedside commode. This will make if easier on them when they have frequent toileting needs throughout the night such as nocturia. Be sure to tell them to put sufficient water in the commode so that they don’t have to smell the odor of urine.

A commode cover does not always work to prevent the odors. This way the elderly client can get up, toilet and go back to bed to get their needed sleep. It is also dangerous when elderly people wake up at night to walk to the bathroom. Throw rugs, imbalance, disorientation and the urge to urinate can be the recipe for a fall.

Ask the client to demonstrate verbally that they understand what they have been taught. Ask them if they have the ability to follow through with their care. Some client’s may be physically or mentally unable to care for their diabetes. The nurse should recognize this and ask for the visiting nurse to consult the patient.

A thorough nursing assessment of the diabetic client can be the catalyst for the client to begin making positive changes in their life.

Pass the Nursing Entrance Test the first time with our guide at Nurses Learning Center. Written by a Professor of Education for nurses, the guide has over 600 pages with details answers to every question.