DiabetesDiabetes or diabetus mellitus is a metabolic disorder involving inability to metabolise glucose properly. If untreated, blood glucose levels rise after a meal to abnormal levels and some overflows into the urine. In the body, sugars are converted to glucose. In order to provide energy (glucose) to the body's cells a hormone called insulin, is required. The rate of cleavage and uptake of dietary carbohydrates is important in determining how high the blood sugar level rises after eating. High-GI foods give rise to high blood sugar levels, with a rapid return to the initial level, sometimes below the fasting level. Low-GI foods lead to a lower, longer-lasting increase in blood sugar level.
Two types of diabetes are distinguished. Type I occurs in youth (juvenile diabetes) and is due to poor secretion of insulin or when it has lost its ability to react to insulin so requires insulin injections. Type II generally arises in middle age and is non-insulin dependent (NIDD) and is due to resistance of the tissues to insulin. NIDD is sometimes controlled by giving insulin and can often be controlled by diet, usually one containing a high proportion of low-GI foods, see also glycaemic index.
Small amounts of sugar eaten with a meal do not lead to an increase in blood sugar level, which means that diabetics can replace fat or other carbohydrates by 5-10 g sugar in a meal, without risk.
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