The amount of carbohydrates, rather than the source, is the primary concern. Blood glucose levels are influenced by the food preparation process, the amount of food, sugar absorption and the combination of foods. Carbohydrate counting assigns certain carbohydrate grams or exchanges these with specific foods. Computations determine insulin need, which lead to a better control of blood glucose levels over a broad range of foods. Diabetics may even add moderate amounts of sugar as long as these are carefully monitored (Rasberry).#

BIBLIOGRAPHY

Jenkins, Emma. Carbohydrates Counting: Successful Dietary Management of Type 1 Diabetes. Journal of Diabetes Nursing S.B. Communications, 2006.

Retrieved on April 9, 2009 from http://findarticles.com/p/articles/mi_mOMDR/is_14_10/ai_n16689691/?tag=content;col1

& Christopherson, D., et al. Glycemic and Insulin
Response to Popular Protein Supplements. Nutrition Research Newsletter: Frost & Sullivan, 2005. Retrieved on April 9, 2009 from http://findarticles.com/p/articles/mi_m0887/is_1_24/ai_n8968070/tag-content;col1

Raspberry, Catherine N. Carbohydrates. Nutrition and Well-Being a-Z:

Gale, Cengage Learning, 2004. Retrieved on April 9, 2009 from http://findarticles.com/p/articles/mi_gx5200/is_2004/ai_n19120782/?tag=content;col1

Swanson, Steven. Keep Eating the Carbohydrates. Evening Chronicle: MGN Ltd., 2007.

Retrieved on April 9, 2009 from http://findarticles.com/p/articles/mi_6783/is_2007_July_23/ai_n28442820/?tag=content;col1