Back to Basics of Diabetes: Potatoes, rice, and bread

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Nora Saul is a Certified Diabetes Educator and Manager of Nutritional Services at the Joslin Diabetes Center

Great minds think alike—which means that people who are new to diabetes and the world of self management tend to come up with the same questions.

So for those of you a bit too shy to inquire directly, here’s what your fellows are curious about.

Every Monday, we will be posting a common diabetes-care question along with the answers I give patients. If there is a question you are dying to know the answer to, let us know.

Do I have to eliminate all potatoes, rice, and bread from my diet?

Absolutely not! Grains are excellent sources of the B vitamins, some phyoestrogens, and (if they contain the intact grain) fiber. It would be prudent to choose whole, less processed versions of these starches and be conscious of reasonable portions.

Approximately one quarter of your dinner plate should be filled with starches. Whole grain breads and cereals have more fiber than processed versions which can help control blood glucose levels. They are also packed with more nutrients.

Brown rice, whole wheat pasta, and whole grain bread, as well as dried beans and some of the more exotic starches such as quinoa and buckwheat, all have a place in a healthful diet whether you have diabetes or not.

One Response to Back to Basics of Diabetes: Potatoes, rice, and bread

  1. M.MICHAEL says:

    I WANT TO KNOW DRINKING TEA AND COFFEE CAN AFFECT BLOOD SUGER LEVEL ON DIABETIC PEOPLE? IS IT ALLOWED TO HAVE TEA AND COFFEE? HOW MANY CUPS A DAY?

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