Diabetes patient food list in tamil language,type 2 diabetes helping patients take control xcode,how to reduce high blood sugar during pregnancy effects - Review

SOUTH INDIAN FOOD MENU FOR DIABETIC PATIENTMany staple foods from states, namely tamil nadu, karnataka,south indian. Facts On Indian FoodMany Indians are vegetarians and the main food they eat are vegetables, fruits, whole grains, milk and plant-based proteins. High Calorie Indian DishsesSomes of the dishes available in restaurants are unhealthy because they contain too much ghee, butter, cream and sugar.
Also the ways to preserve nutrition in Indian cooking are discussed.The Indian food is liked throughout the world because of its taste, texture and the benefit it offers.
These foods contain essential micro-nutrients and vitamins that produce antioxidants which are good for heart, blood pressure and diabetes.But Indians, in general, consume less amount of vegetables. The traditional Indian food offers many benefits as it contains vegetables and wholegrains, but only if cooked in a healthy oil like olive or canola or vegetable oil and in a healthy manner.
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John's National Academy of Health Sciences in Bangalore in April 2008.The rate of Alzheimer's disease in India is about four times lower than in the USA which is attributed to the use of spices.

Many spices used in Indian cooking protect against cancer, heart disease, arthritis and Alzheimer's disease.
The tips for preserving the nutritive value of Indian food are given below:If a recipe calls for too much cream, ghee or oil and crushed cashews, then the dish will be very rich in taste and texture, but without any nutritional value.
The north Indian food, Punjabi food and the foods available in restaurants are cooked (rather over-cooked) like this and they are higher in fat and lower in nutritional value. These foods are generally prepared with deep frying onions, ginger, and spices in lot of oil or ghee.Instead of deep frying, you can stir-fry or saute them in very little vegetable oil. The over-cooked foods lose their nutrition because, in the process, the vitamins and minerals are leached out. You should leave the cooking of a vegetable when it is still crisp.Never use trans-fat or vanaspati like dalda, rath, etcfor cooking, these are not healthy.
Many restaurants and shops use trans-fats for cooking tikkis, bhaturas, parathas, puri (poori) and even sweets and vegetable curriesDo not chop the vegetbles into too small pieces. At least five servings of fruits and vegetables and three servings of whole grains fulfill your fibre requirement.

Dry fruits like figs, prunes, raisins and apricots are among the richest sources of fibre.
Other fruits include apples, guavas, peaches, pears, strawberries, oranges and watermelon.
Legumes like rajma, lentils, black gram, kabuli channa, soya bean, peas and green leafy vegetables like cabbage and spinach are rich sources. Some specific high-fibre food like methi seed powder, guargum, gond katira and curry leaf powder help to keep blood sugar and cholesterol levels normal.
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