Proteins Affect on Blood Sugar Levels

Much the same as fiber, eating quality protein with your snacks and meals can have a

positive affect on your blood sugar levels. By combining protein and carbohydrates you

will slow the digestions of the carbohydrates in your body. This slowing down will

Proteins Affect on Blood Sugar Levels

prevent your blood sugar from spiking as the result of too many carbohydrates in your

system.

This does not mean that you should eat more protein than is recommended in one meal.

Proteins Affect on Blood Sugar Levels

Doing so can lead to other problems down the road. But if you are a diabetic, skipping

protein in your diet is not a good idea. For diabetics who are vegetarians or that dont eat

a lot of any protein it is important to find a source that can be consumed on a regular

Proteins Affect on Blood Sugar Levels

basis.

There are many other sources of high-quality protein that does not include animal meats.

Other protein sources can include

* Tofu is a source of protein that can be prepared in a variety of ways including

dessert tofu

* Nuts are an excellent source of protein but can be high in fat too. Read nutrition

Other protein sources can include

labels and enjoy in moderation

* Seeds such as flax, pumpkin, and sunflower can be eaten as a source of protein

* Beans and other members of the legume family. There are many ways to prepare

Other protein sources can include

beans from chili to cold salads

* Protein powders are available to sprinkle on cereals or to make into shakes for

drinking

Other protein sources can include

* Fish sources be aware that large fish contain high levels of mercury and should

only be eaten once or twice per week

When making protein choices, go for a lean cut whenever possible. Even though protein

Other protein sources can include

has a positive affect on blood sugars excessive fat can cancel out the benefit and turn it

into a health risk. Enjoy high-fat meats or heavily processed meats on rare occasions and

eat a wide variety of proteins.