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| SMART SOURCES |
| The National Diabetes Information Clearing-house puts out a number of informative, reader-friendly publications, including Diabetes Dateline, a quarterly newsletter; The Diabetes Dictionary, an illustrated glossary of more than 350 diabetes-related terms; and several booklets addressing the needs of diabetes patients. All are available online at: |
| www.niddk.nih.gov/health/diabetes/ndic/htm |
| Diabetes |
| There are two types of diabetes: in Type I, or insulin-dependent diabetes, the body manufactures little or no insulin. Type I sufferers, who include children and young adults, often require insulin injections throughout their lives. Researchers don't yet know what causes this type of diabetes, but there is a tendency to inherit it. |
| Type II diabetes, or insulin-resistant diabetes, is much more common, particularly among inactive, overweight people over 40. These people produce some insulin, but not enough. Diet is both a direct cause and treatment for this form of diabetes; the best prescription is often improved eating and exercise, which often enables Type II diabetics to use more of their own insulin and balance their blood sugar with diet alone. |
| Both types of diabetes can be controlled by eating foods high in fiber and complex carbohydrates, which cause a minimal rise in blood sugar levels; avoiding excess refined sugar; and eating frequent small meals. It's also important to consume enough vitamin B 6, chromium, zinc, and magnesium; diabetics often have low levels of all four. |
| Smart Foods |
| Apples, bananas, dried beans, wheat germ, and other foods high in soluble fiber help stabilize blood sugar levels. |
| Whole-grain bread and cereal, pasta, corn, dried beans, and fruits and vegetables for complex carbohydrates. |
| Turkey, fish, walnuts, potatoes, avocados, red peppers, broccoli and other cruciferous vegetables for vitamin B 6. |
| Lean meat, shellfish, dried beans and peas, nuts, |
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