Diabetes occurs when the pancreas (a gland in the abdomen) fails to produce enough insulin. Insulin is a body chemical (hormone) that allows the glucose (absorbed from the starchy foods we eat) to enter body tissues and be converted into energy. A diabetic meal plan is essential when it fails to produce enough insulin. Create the best 7-day weight loss-diabetic meal plan using the best meal for type 2 diabetes. You can find the best keto diet that can fight for Diabetes insipidus and Diabetic retinopathy. You can use these foods for your weight loss either.    

IMPORTANCE OF UNDERSTANDING DIABETES MEAL PLANS

    Sickening is a common thing for every human being. No one can escape from this. That is nature. It is inherited, even to superpower Mr. President of the United States of America. But understand diseases is the way to face them. Read the newsletters about foods that control diabetes and what foods to avoid with diabetes, there’s effectiveness and performance. Click on the foods listed that can frequently take for the diabetic meal plan down below to get every significant fact. According to that, make the best diabetic meal plan for a month. Eat healthily and be healthy to make your family healthy.  
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The best -1- week diabetic meal plan


This whole 7 days 1,400 calorie weight loss diabetic diet chart practically help you balance your blood sugar. Identify the best and Worst diabetic Diet chart for type 2 diabetes, and you can use this plan as your diabetic meal plan for the month.


You will choose a diabetic diet chart based on two calorie levels; 1,400 or 1,600 (Sedentary, shorter women should follow the 1,400 - calorie plan, for men and taller and or more active women, 1,600 calories is the best.) Either way, You will eat three meals and two snacks a day, each with a healthy fat-fighting dose. Here is the first week of a 1,400 calorie plan.  

IMPORTANT
If you have diabetes insipidus make sure use less salt (almost not)
DAY 1
BREAKFAST AND A.M. SNACK

Veggie Omelet

Cook one egg white in a pan with two teaspoon canola, peanut or olive oil, 1/2 cup Spinach leaves, 1/2 cup mushrooms and onion, garlic, and herb as desired. Top with 1/4 cup reduced-fat cheese. Serve with one slice whole-grain toast spread with one teaspoon canola oil, margarine, and 1/2 cup fat-free milk.

A.M. Snack:
Yogurt 6 oz light fat-free or low-fat flavored yogurt.


LUNCH AND P.M. SNACK

Mixed-up salad

Toss 2 cups of leafy greens vegetable,3/4 cup low fat cottage cheese, and 1/2 cup mandarin orange slices with two tablespoons light Italian dressing. Top with two tablespoon chopped almonds or walnuts serve with five whole-grain crackers (such as Triscuits).

P.M. Snack: Hummus and crackers:

Two tablespoons of hummus on two whole-grain rye crispbreads.


DINNER

Grilled Fish with sour cream

Place 2 oz grilled fish and 1 cup shredded cabbage, seasoned with rice vinegar, between 2 corn tortillas. Top with two tablespoons lights sour cream. Serves with 2 cup veggies (such as eggplant, mushrooms, green beans, and cuions) marinated in 2 tablespoons light Italian dressing and one teaspoon olive oil, then grilled.
DAY 2
BREAKFAST AND A.M. SNACK

Pancakes

Top 3 buckwheat or whole-wheat pancakes (6 diameters) with one teaspoon cannon oil margarine and one tablespoon sugar - free syrup). Serve with 1 cup fat - free milk or calcium-enriched soy or rice beverage.

A.M. Snack: Yogurt parfait
One cup fat - free plain yogurt topped with 3/4 cup fresh blueberries or blackberries.
LUNCH AND P.M. SNACK

Tuna sandwich

Mix 2 oz water-packed tuna with two teaspoons regular mayonnaise and four chopped large black olives. Spread on two slices. Reduced - calorie whole grain bread. Top with a lettuce leaf and one small sliced tomato (1/2 cup).
 P.M. Snack: Apple and peanut butter

One small apple sliced and spread with two teaspoons all-natural peanut butter.

DINNER

Chicken with veggies

Grill 3 oz chicken breast sprinkled with herb seasoning (such as Mrs. Dash Garlic and Herb (such as mushrooms, zucchini, yellow squash, Spinach, kale, collard green, and bell peppers) tossed with two teaspoons olive oil. Serve with 2/3 cup cooked wild rice.

DAY 3
BREAKFAST AND A.M. SNACK

Oatmeal

Top 1 cup cooked Oatmeal with two tablespoon walnut halves. Add Pure Ceylon Cinnamon of Sri Lanka (not Chinese cassia) and sugar substitute to taste, serve with 1/2 cup fat-free milk or calcium-enriched soy beverage.
 
A.M. Snack: Cheese and fruit:
1 oz string cheese and one small pear or other fruit.
LUNCH AND P.M. SNACK

Grilled chicken salad

Toss 2 cups mixed greens with 1/2 cup diced tomato, 1/2 cup sliced cucumbers, and 1/4 cup diced carrots and top with 2 oz grilled chicken breast. Drizzle with avocado - yogurt dressing (combine 1/4 cup mashed avocado, 1/2 cup fat-free plain yogurt, and vinegar and herbs to taste.). Serve with two slices whole-grain crispbread crackers.
 
P.M. Snack: Fruit and nuts:
1 MED orange and two tablespoon cashews.
DINNER

Meat and potatoes

Roast 3 oz beef or pork tenderloin in the oven with 1/2 cup potato and 1 1/2 cup nonstarchy vegetables (such as cauliflower, carrots, broccoli, eggplant, zucchini, and yellow squash) with onion and garlic tossed in 1 tablespoon olive oil.
DAY 4
BREAKFAST AND A.M. SNACK

Super white egg

Break one whole egg in a small skillet coated with two teaspoons of canola oil. Add one egg white (or 1/4 cup egg substitute) around the outside of the whole egg and cook over low heat. Top with two tablespoons chopped tomato or salsa. Serve with one slice reduced-calorie, high - fiber whole-grain toast spread with one teaspoon canola margarine and 1cup fat-free milk or calcium-enriched soy beverage.      

A.M. Snack: Yogurt and dried fruit
6 oz fat - free Yogurt and four dried apricot halves.
LUNCH AND P.M. SNACK

Mayonnaise Sandwich with hum

Spread two slices of reduced-calorie, high fiber whole-wheat bread with one tablespoon light mayonnaise (or one teaspoon regular mayo and one tablespoon mustard) if desired. Layer on 1 oz each of turkey, ham, and low - fat cheese. Top with 1/2 cup shredded romaine lettuce and 1/2 sliced tomato. Serve with 16 baby carrots dipped in 1 tablespoon of low-fat ranch dressing.
 
P.M. Snack: Popcorn
3 cups light microwave popcorn
DINNER

Chicken and broccoli stir - fry

Saute 4 oz chicken (or lean beef ) and 2 cups broccoli, carrots, and onions in 1 tablespoon olive oil, and two tablespoons light teriyaki stir – fry sauce. Serve over 1/3 cup cooked brown rice.

DAY 5
BREAKFAST AND A.M. SNACK

Cereal

Combine 1 cup whole-grain flaxseed - enriched cereal, 1 cup fat – free milk, and two tablespoons almonds.

 A.M. Snack: Peanut butter and banana

1 MED banana, sliced in half and spread with one tablespoon all-natural peanut butter.

LUNCH AND P.M. SNACK

Cheese quesadilla

Sprinkle 2 oz reduced-fat shredded cheese onto one whole-wheat tortilla, fold in half, and microwave on medium power for 30 to 45 seconds. Top with 1 cup chopped lettuce and tomato, 1/4 cup salsa, two tablespoon avocado, and one tablespoon light sour cream.

P.M. Snack: Cookies and milk

Two fig cookies and 1 cup fat–free milk or calcium-enriched soy. Or rice beverage.

DINNER

Soup and salad combo

Heat 1 cup canned beef – barley soup (“healthy” type) and serve with Spinach salad: Toss 2 cups fresh spinach with two tablespoons shredded reduced-fat mozzarella cheese and one tablespoon olive oil and balsamic–vinegar dressing.
DAY 6
BREAKFAST AND A.M. SNACK

Fruit smoothie

In a blender, add 1 cup fat-free milk or calcium-enriched soy or rice beverage, 6 oz fat-free plain yogurt, 1/2 cup strawberries or other fresh fruit, two tablespoon chopped walnuts, and two tablespoon flax meal. Add ground cinnamon and sugar substitute to taste. Blend for 15 seconds.
 
A.M. Snack: Fruit and yogurt:
One cup watermelon (or other melon in season) and 3/4 fat-free light yogurt.
LUNCH AND P.M. SNACK

Taco salad

Mix 2 oz grilled fish, lean beef, 1/3 cup brown rice, and 1/2 cup cooked red, black, or pinto beans. Sprinkle with 1 oz reduced-fat shredded cheese and put into the microwave on medium power for 45 seconds. Top with 1/2 cup salsa and one tablespoon light sour cream. Serve over 2 cups of mixed lettuce greens.    
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P.M. Snack: Fruit and cheese:
1 MED pear, sliced with 1 oz spreadable light cheese
DINNER

Grilled fish

Grill 3 oz salmon and top with 2 cups chopped melon and mango. Serve with 2 cups fresh spinach tossed with two tablespoon chopped pecans, sliced red onions, and one tablespoon oil and vinegar dressing. Serve with 1 cup of fat–free milk.
DAY 7
BREAKFAST AND A.M. SNACK

Peanut butter – banana toast

Spread one slice reduced-calorie whole-grain toast with two tablespoons all-Natural peanut butter and top with 1/2 MED sliced banana. Serve with 1/2 cup fat – free milk or calcium-enriched soy beverage.
 
A.M. Snack: Fruit and nuts:
One cup apple slices and 1/4 cup walnut halves.
LUNCH AND P.M. SNACK

Chicken caesar salad

Toss 3 cups romaine lettuce with 2 oz skinless chicken, sliced and 1/2 cup mandarin oranges ( juice or water-packed drained). Drizzle with two tablespoons reduced-fat Caesar dressing and top with one tablespoon parmesan cheese. Serve with 2 oz whole-grain crackers.

P.M. Snack: Crackers and milk:

3-gram cracker squares and 1 cup fat – free milk

DINNER

Steak and potatoes

Broil 4 oz top sirloin and serve with 1/2  oven-baked potato. (slice potato lengthwise, drizzle with one tablespoon olive oil, and bake, cut side down) and garlic – roasted asparagus (toss 10 MED asparagus spears in 1 tablespoon olive oil and chopped garlic, then bake at 400 F0  for 20 minutes).
It is vital to get to know about what is diabetes. Take a few minutes to get an idea about diabetes.

WHAT CAUSES DIABETES

          1.  Most of the time, the cause is not clearly understood. Often it is due to damage of the pancreas by disease or injury 
        2.  Sometimes, it runs in the family.


There are two types of Diabetes​

    1. Insulin-dependent types one diabetes, which occurs in younger patients and is always treated by insulin injections.  

    2. Noninsulin-dependent type 2 diabetes occurs in middle-aged and older people who are usually overweight. In this type of diabetes, the pancreas makes some insulin, but not enough. The treatment is through medication and a diabetic meal plan for a month.       
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FOODS THAT CAN TAKE FREQUENTLY 
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What foods to avoid with diabetes

There are some food and drinks that you should avoid to maintain  healthy diabetic diet charts and lifestyle. Avoiding these will help you to steer clear of diabetes and related complications.
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  • Sugar, honey, jaggary, treacle
  • Polished wheat flour and products made with polished wheat flour 
  • Polished white flour and products made with polished white flour
  • Excess salt, oil and fats
  • Beef, mutton and pork
  • Fried and tempered food
  • Processed food such as sausages, ham and bacon
  • Fast food such as burgers, french fries, fried chicken and packaged desserts
  • Carbonated (fizzy) drinks
  • Alcohol and cigarettes


5 DAY FULL DIABETIC DIET CHART



DAY 1

BREAKFAST AND A.M. SNACK
Mediterranean sandwich.

Ingredients
- 2 multigrain sandwich thins
- 4 teaspoons olive oil
- 1 tablespoon snipped fresh rosemary
- 2 eggs
- 2 cups of fresh baby spinach leaves
- 1 medium tomato, cut into thin slices
- 2 tablespoons of  fat reduced-feta cheese
- kosher salt  
- black pepper
- 4 pieces of tomatoes.

Steps:-

Preheat the oven to 375f. Apply the olive oil on the cut side of 2 multigrain sandwich thins. Place them inside the oven and toast until the edges become light brown and crisp. Then heat two tablespoons of olive and the rosemary in a large skillet. Then cook two eggs, ones at a time, to white set. But yolks must still be running. Break the yolk with a spatula. Cook the other side also. Cook the other hand even. Place 2 cups of baby spinach leaves on the bottom side of the toasted sandwich thins. Place two thinly sliced two pieces of tomatoes. Then place an egg over it. Then two tablespoons of the feta cheese. Sprinkle some salt and black pepper powder. Place top sandwich thins on it.          


A.M. snack
1 cup of whole milk yogurt with 1/2 of sliced apple
LUNCH AND P.M. SNACK
Tuna salad with wrap.

Ingredients
-Tortilla about 10 inches in diameter
-2 shallot
-100g of chunky tomato
-1/2 piece of avocado
-120g of canned tuna
-1/2 teaspoon of black pepper powder
-some olive oil
-some baby spinach
Steps:-

Chop two shallots, add chunky tomato, 1/2 piece of avocado, Canned tuna, and 1/2 teaspoon of black pepper powder. Mix it with some olive oil. Apply hummus on a tortilla about 10 inches in diameter. Place some baby spinach on the tortilla and spread the tuna mixture on it. Then roll.      

P.M. snack
1 cup of Popcorn
DINNER
Cheese potatoes.

Ingredients
-200g of baked potato
-1/4 cup of thinly chopped green onion
-Some chopped garlic
-2 spoon of ground black pepper powder
-1/3 cup of cheddar cheese
-1/2 cup of fat-free milk
-Some hum
Steps:-
Scoop out 200g of baked potato pulp as it can refill again. Mix potato pulp with 1/4 cup of thinly chopped green onion, some chopped garlic, two spoons of ground black pepper powder, 1/3 cup of cheddar cheese. While mixing pulp well, adds gradually 1/2 cup of fat-free milk until thoroughly mixed. Fill potato shells with cheese, potato pulp. Sprinkle hum over it and bake it until melted the cheese.


DAY 2

BREAKFAST AND A.M. SNACK
Omelet with rosemary veggies

Ingredients
-340 grams roasted red potatoes and
           green beans with rosemary butter sauce pack
- Nonstick cooking spray
- 3/4 cup of refrigerated egg product
- water
- 1/4 cup low fat shredded cheddar cheese
- Snipped fresh chives
Steps:-
Cook 340g of roasted red potatoes and green beans with rosemary butter sauce back in a microwave. Apply cooking spray in a large nonstick skillet. Preheat the skillet over medium heat. Beat refrigerated egg product and some water. Pour the mixture into the hot skillet. Cook without stirring. When the mixture sets, run a spatula around the edge of the skillet. Transfer the omelet to a plate. Top of it, place cooked vegetables and sprinkle 1/4 cup of low-fat shredded cheddar cheese. Microwave until cheese melts. Spread some fresh chives.


A.M. snack
Two tablespoons of hummus add some balsamic vinegar and water, shake well
LUNCH AND P.M. SNACK
Mushroom pasta with creamy chicken.
Ingredients
-100g of pasta after cooking
-1 cup chopped  of mushroom
-1 cup of Greenpeace
-1 cup of chicken
-Some parmesan cheese
-1 cup of broccoli
-3 tablespoons of fat-free cream
-Some salt
-2 spoons of olive oil
-1 cup of onion

Steps:-
Cook 340g of roasted red potatoes and green beans with rosemary butter sauce back in a microwave. Apply cooking spray in a large nonstick skillet. Cook one cup of onion with olive oil, add chicken. After some time, add chopped mushroom. Add salt according to your taste, add fat-free cream. After cooking chicken, add Greenpeace. Then add broccoli and pasta after cooking. Spread out Parmesan cheese over the foods.   
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P.M. snack
200 g of strawberry
DINNER
Dijon beef stew.
Ingredients
-200g of fat trimmed beef stew meat
-1 cup of a whole onion
-1 cup of peeled baby carrots
-14oz of no-salt diced tomatoes
-14oz lower-sodium beef broth
-2 tablespoons of Dijon-style mustard
-4 minced cloves garlic
-1 teaspoon of crushed dried thyme
-1/2 teaspoon of crushed dried tarragon
-1/4 teaspoon of black pepper
-Some  parsley
Steps:-
Mix 1 cup of whole onion and one cup of peeled baby carrots. Add fat trimmed beef stew meat and no-salt diced tomatoes. Mix them well. Then add 14oz lower-sodium beef broth can and Dijon-style mustard. Add minced cloves garlic and crushed dried thyme. While mixing, add crushed dried tarragon and black pepper. Cover the cooker and cook it well, when the serving sprinkles the parsley.


DAY 3

BREAKFAST AND A.M. SNACK
Stuffed apple.

Ingredients
- 2 baking apples
- 3 tablespoons powdered peanut butter
- 2 tablespoons Greek yogurt cream cheese
- 2 tablespoons fat-free milk
- 3 tablespoons sprouted grain crunchy cereal with almonds
               
- 2 teaspoons of sugar-free Honey substitute
Steps:-
Cut two apples crosswise. Remove the core using a melon-baller. Mix powdered peanut butter, yogurt cream cheese, fat-free milk, and sprouted grain crunchy cereal with almonds. After mixing well, fill the apple shell with the mixture. Keep them on a dish and cover them. Put into the microwave and heat until apples are heated. Then spread sugar-free Honey substitute.

A.M. snack
Quaker Cinnamon Pecan Soft Baked Bars

LUNCH AND P.M. SNACK
Turkey breast with veggies.

Ingredients
-200g of extra lean ground turkey breast
-1 cup of low sugar salsa
-1 cup of reduced-sodium black beans
-1 cup of kernel corn
-some black pepper powder
-some lettuce and Greek yogurt
-some cheese sprinkles
Steps:-
Cooks well extra lean ground turkey breast. Then add low sugar salsa. Add reduced-sodium black beans and 1 cup of kernel corn. Add some black pepper powder. Spread some lettuce to the plate, then put the cooked turkey breast mixture. Over it, some Greek yogurt, then some cheese sprinkles to balance the diet.

P.M. snack
1/2 cup of almonds

DINNER

Salmon quesadilla for diabetes.


Ingredients
- 1/2 cup of thawed frozen peas
- 2 tablespoons chopped red onion
- 1 tablespoon cider vinegar
- 2 tablespoons low-fat cream cheese
- 2 miniature soft wraps
- Nonstick cooking spray
- 200 grams skinless, boneless smoked chopped   salmon
- Chopped tomatoes (optional)
Steps:-
Mix 1/2 cup of thawed frozen peas and chopped red onion with cider vinegar. Keep 5 minutes to Pickel. Then mix it with low-fat cream cheese. Spread the mixture of miniature soft wraps. Over it spread 200g of skinless and boneless smoked chopped salmon. Take another miniature soft wrap and apply low-fat cream cheese. Put this wrap on the other wrap. Apply the nonstick cooking spray. Then heat the skillet on medium heat. Keep quesadilla at it until becoming lightly brown and turn the other side also. Then serve with tomatoes and cilantro with Salmon quesadilla pieces.


DAY 4

BREAKFAST AND A.M. SNACK

Peanut Butter & Overnight 5 grain rolled cereal.

Ingredients
-2 tablespoons of Greek yogurt
-1 tablespoon of sugar-free strawberry preserves
-1/4 spoon of ground cinnamon powder
-1 tablespoon of Chia seeds
-1/2 cup of fat-free milk
-2 tablespoons of natural creamy peanut butter
-2/3 cup of 5 grain rolled cereal
-some fresh strawberries 
-Some chopped toasted peanuts
Steps:-
2/3 cup of 5 grain rolled cereal mix with Chia seeds, natural creamy peanut butter, ground cinnamon powder, fat-free milk, and sugar-free strawberry preserves. After mixing well, cover and keep in the refrigerator for at least 2 hours. When you are eating, add Greek yogurt over it some fresh strawberries and chopped toasted peanuts.

A.M. snack
30g of string cheese

LUNCH AND P.M. SNACK

Vegetarian diet


Ingredients

-1 cup of cooked quinoa and brown rice-ingredients
- 1/2 cup of boiled chickpeas
-1/2 cup of baby spinach
-1 teaspoon of feta cheese
-sliced apple and avocado
-Some chunky tomatoes and yellow pepper
-Some cilantro
Steps:-
Mix 1/2 cup of thawed frozen peas and chopped red 1/2 cup of baby spinach. After mixing, add cooked quinoa and brown rice. Then add boiled chickpeas, Some chunky tomatoes, and yellow pepper. Add sliced apple and avocado. Spread out a teaspoon of feta cheese and over it cilantro.     

P.M. snack
30g of parsnip chips

DINNER

Cheesy noodle casserole

Ingredients
-3 cups of water
-80 - ounce low fat, low sodium condensed cream of mushroom soup
-70 - ounce no-salt diced tomatoes
-1 cup of sliced Celery stalk
-1 cup of sliced carrots
-1 cup chopped large onion
-1/2 teaspoons of Italian seasoning
-2 cloves garlic
-1/4 teaspoon of salt
-1/4 teaspoon of black pepper
-4 bowls of extra-wide noodles
-1.5-ounce tofu firm
-1-ounce low-fat cheddar cheese
Steps:-
Add 80 ounces of low-fat, low-sodium condensed cream to a mushroom soup to 3 cups of water. Mix it with cloves garlic, Italian seasoning, sliced ​​carrots, sliced ​​celery stalk, black pepper, and no-salt diced tomatoes. Cover and cook it well. Then add cooked extra-wide noodles and stir it while adding 5 ounces of tofu firm. Add low-fat cheddar cheese. Stand until cheese is melted.  

DAY 5

BREAKFAST AND A.M. SNACK

Berry Swirl Pancakes

Ingredients
- Nonstick cooking spray
- 1 1/3 cups  pancake and baking mix
- 3/4 cup low-fat milk
- 1 egg lightly beaten
- 3.9 - ounce container no-sugar berry sauce (you can find any flavor you like)
- 10 blackberries, cut in half
- 1/4 cup sugar-free pancake syrup
Steps:-
Apply nonstick spray on the nonstick skillet. (If you haven't got nonstick spray to apply use some butter) Preheat the skillet over medium-low heat. Mix of pancake and beaking mixture with low-fat milk, one lightly beaten egg, and 3.9 ounces of no-sugar berry sauce (you can find any flavor you like) and swirl until streaks. For one pancake, pours three tablespoons of the cake mixture to the hot skillet. Cook the pancake until pancakes are golden brown. Then turn over with a spatula. After that, spread some half-cut blackberries and 1/4 cup sugar-free pancake syrup top of the pancake.

A.M. snack
Two tablespoons of hummus and 10g of boiled carrot
LUNCH AND P.M. SNACK

Pepper wraps with turkey and avocado.


Ingredients
-1 low carb tortilla about 10 inches in diameter
-3 pieces of thinly sliced deli-style turkey breast
-50g of avocado
-Some thinly sliced red onion
-Some lettuce leaves
-Some roasted red bell pepper strips
Steps:-
Apply nonstick spray on the nonstick skillet. (If you haven't got nonstick spray, use some butter) Preheat the skillet over medium-low heat. Mix pancake and beaking mixture with low-fat milk, one lightly Apply mayonnaise on low carb tortilla about 10 inches in diameter. Keep some lettuce leaves on the tortillas. Then place three pieces of thinly sliced deli-style turkey breast on it and 50g of avocado. Spread thinly sliced red onion over the avocado. Spread some roasted red bell pepper strips. Then roll it.      
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P.M. snack
20 g of beet chips
DINNER

Farm Stand pizza