The Diabetic Diaries
In this weekly series, this section will evaluate concerns such as suggested recipes, holistic options, and suggested reading, regarding the prevalence of Diabetes in Baton Rouge and the holistic approach to alleviate such symptoms. Statistically, there are increasing numbers of people diagnosed as either having pre-diabetes, Type I, or Type II diabetes. According to the Centers of Disease Control and Prevention, “racial and ethnic minorities continue to have higher rates of diabetes” (CDC, 2011, p.1). Similar statistics are ever present in Louisiana as indicated by Louisiana Department of Health and Hospitals. Accordingly, per 100,000 people, 4,045 Black males were hospitalized due to complications with diabetes (Louisiana Department of Health and Hospitals, 2011). Black women constituted 3,655 cases per 100,000 people (Louisiana Department of Health and Hospitals, 2011).
The risk factors for the disease are ethnicity, socio-economic status, and location. In order to properly address the disease, understanding how to combat the disease is the first step to improving health. In order to improve health literacy, opting to purchase foods as close to natural is the best option. Additionally, reading nutrition labels for the amount of carbohydrates and serving size will assist in avoiding the excessive amount of carbohydrates consumed. Ideally, 26 grams of carbohydrates (or two servings) should be the maximum amount of carbohydrates consumed per meal.
As ethnicity is presumed a risk factor as well as socio-economic status, there is an obvious health disparity concerning these two factors. Ethnicity affords minimal explanation as to why certain ethnicities may be prone to diabetes, particularly without factoring in which socio-economic classes hold the majority of the respective and diverse ethnicities. Such details present a more economic foundation rather than biological explanation for the susceptibility to diabetes by minorities. Statistically, African Americans and those of Latino heritage are commonly diagnosed.
Holistically, counting the amount of consumed carbohydrates, integrating fresh produce, and taking supplements alleviates symptoms, even prevent the onset of diabetes. According to Montonen, “Consumption of vegetables (especially green vegetables), fruit and berries, …and poultry was associated with a reduced risk of diabetes ” (2005, p. 445).Consuming fresh produce as green, leafy vegetables such as baby spinach, Romaine Lettuce, and even collards can afford benefits to help the body regulate blood sugar. Omitting or reducing the amount of consumed juices is another strategy in addition to taking supplements as cayenne pepper (one pill before bedtime).
Another suggested strategy is to consume vegetables prior to consuming carbohydrates.In a study conducted by Imai et al. this method helps people to maintain adapting to a diabetic diet (Imai et al., 2011). Timing in addition to health literacy, and adapting to healthier food choices are a few proactive strategies each individual can engage. Thus, adapting a healthier, more holistic lifestyle is a proactive beginning in fighting Diabetes.
Please note the presented articles are not a substitute for medical advice or care.
The Centers for disease control and prevention, National center for health statistics, Division of vital statistics, National vital statistics report (45)13 Retrieved from: http://www.cdc.gov/nchs/data/nvsr/nvsr54/nvsr54_13.pdf
Imai, Matsuda, Hasegawa, Fukui, Obayashi, Ozasa, & Kajiyama (2011). A simple meal plan of ‘eating vegetables before carbohydrate’ was more effective for achieving glycemic control than an exchange-based meal plan in Japanese patients with type 2 diabetes. Asia Pacific Journal Of Clinical Nutrition, 20(2), 161-168.
Louisiana department of health and hospitals (2011). Louisiana diabetes prevention and control program. Retrieved from: http://new.dhh.louisiana.gov/
Montonen, Järvinen, Heliövaara, Reunanen, Aromaa, & Knekt (2005). Food consumption and the incidence of type II diabetes mellitus. European Journal Of Clinical Nutrition, 59(3), 441-448.