Fasting plasma glucose test (FPG): The preferred method of screening for diabetes. The FPG measures a person's blood sugar level after fasting or not eating anything for at least 8 hours. Normal fasting blood glucose is less than 100 milligrams per deciliter or mg/dL. A fasting plasma glucose greater than 100 mg/dL and less than126 mg/dL implies that the person has an impaired fasting glucose level, but may not have diabetes. A diagnosis of diabetes is made when the fasting blood glucose is greater than 126 mg/dL and when blood tests confirm abnormal results. These tests can be repeated on a subsequent day or by measuring glucose 2 hours after a meal. The results should show an elevated blood glucose of more than 200 mg/dL.
Fats: Substances that help the body use some vitamins and keep the skin healthy. They are also the main way the body stores energy. In food, there are many types of fats; saturated, unsaturated, polyunsaturated, monounsaturated, and trans fats. To maintain your blood cholesterol and triglyceride (lipid) levels as near the normal ranges as possible, the American Diabetes Association recommends limiting the amount of saturated fats and cholesterol in our diets. Saturated fats contribute to blood levels of bad LDL cholesterol. The amount of saturated fats should be limited to less than 10% of total caloric intake and the amount of dietary cholesterol should be limited to 300 mg/day.
Fructose: A type of sugar found in many fruits and vegetables and in honey. Fructose is used to sweeten some diet foods, but this type of sweetener is typically not recommended to diabetics because it could have a negative effect on blood sugar.
Type 1 cartoonist illustrates what things drive us NUTS about diabetes
It’s Friday and goodness knows anyone who struggles with diabetes just might benefit from a good laugh and escape from the quiet desperation of modern life with the condition. I think I have a perfect distraction.
Recent headlines about cinnamon are the result of an accidental finding in a Maryland USDA research center. Incredibly, the catalyst was as American as good old apple pie, flavored with -- what else -- cinnamon. Scientists were testing the effects of various foods on blood sugar (glucose) levels. They expected the classic pie to have an adverse effect, but instead they found it actually helped lower blood glucose levels.
The researchers then took their surprising discovery and tested it in a small 60 patient study conducted in Pakistan, reporting in the journal Diabetes Care. All the patients had been treated for type 2, adult onset diabetes for several years and were taking anti-diabetic drugs to increase their insulin output. But they were not yet taking insulin to help process their blood glucose. The subjects were given small doses of cinnamon ranging from as little as a quarter teaspoon to less than 2 teaspoons a day for 40 days.