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Dynamics of Diabetes: Diabetes Meal Planning
By Constance Brown-Riggs, MSEd, RDN, CDCES, CDN
Today’s Dietitian
Helping Clients Rediscover the High-Carbohydrate Foods They Love
Having diabetes shouldn’t prevent clients and patients from living healthy lives and enjoying the ethnic foods they grew up with. Unfortunately, that’s not the message many people of color with diabetes receive during encounters with nutrition professionals. All too often, starchy vegetables such as pumpkin, plantain, and cassava, which are the foundation of many global cuisines, are classified as “bad” because of their high carbohydrate content and value on the glycemic index (GI). This article provides insights on how Black, Indigenous, and people of color (BIPOC) and Asians with diabetes can safely include traditional starchy vegetables in their meal plans. ....

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