There is no such thing as a “diabetes diet.” The same dietary guidelines that can help diabetics manage their condition are beneficial to anyone who wants to improve health and prevent chronic disease.
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Carbohydrates are short or long molecules of sugar. Carbohydrates directly impact blood sugar levels, and medical professionals have used carbohydrate counting at meals as a way to keep blood sugar levels in check. People who have or are at risk of diabetes need to be mindful of carbohydrate intake.
Although all fats provide equal amounts of calories, their effect on the body can vary. Fats can be broken up into healthy and unhealthy categories. Eating the right type of fats is important for improving health and reducing the risk of certain diseases.
The glycemic index (GI) is a tool to measure how fast carbohydrates from foods are released into the blood stream after being digested. The food is given a number, up to 100, indicating how it compares to the way white bread or white sugar raises blood sugar levels. Foods with a higher number raise blood sugar levels more than foods with lower GI numbers.
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Protein is used in the body to repair and build tissues and to make enzymes and hormones. Protein can also be used for energy. Protein comes from animal sources like meat, fish, cheese, milk and eggs, as well as from vegetable sources such as beans, nuts, seeds, and soy. 
