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Dynamics of Diabetes: Diabetes Meal Planning - Today's Dietitian Magazine

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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9 Hacks That Will Help You Stay More Hydrated Throughout The Day

Water helps our body perform necessary functions like maintaining a healthy temperature, lubricating our joints, flushing waste from our body and, ultimately, keeping us from becoming dehydrated, which can cause muscle aches, headaches and lack of energy.
“Water is so essential [to] many bodily functions and makes up about 60% of our body’s composition,” said Ashleigh Stewart, a clinical nutritionist and owner of The Wellness Refinery in Philadelphia. “We lose our water content all day long through sweating, exercise and elimination, so replenishing water stores in our body is one of the kindest things we can do for our health.”

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Taro Gives the Potato a Run for Its Nutritional Buck

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Taro, a starchy, white-fleshed root vegetable, has about 30 percent less fat and more fiber than its relative, the potato, plus lots of vitamin E and other nutrients. Eisenhut and Mayer Wien/Getty Images
If you've ever visited a bubble milk tea shop, there's a good chance that you've sampled taro
(Colocasia esculenta), a popular flavor among boba fans.
But this sweet root vegetable has a long history outside the world of trendy beverages. Most people know it by its Polynesian name "taro," but depending on the region you live in, you might also refer to it as "dasheen," cocoyam," "eddo" or "kalo."

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