Diabetes is a disease of modern life. The etiology of Diabetes Mellitus (DM) depends on the type of Diabetes. Thus there is Type 1 Diabetes, Type 2 and Gestational Diabetes.

In Type 1 Diabetes Mellitus, the main cause is the destruction of the β-cells of the pancreas which usually leads to a complete lack of insulin.

In Type 2 Diabetes Mellitus, the main cause is the progressive decrease in the adequate responsiveness of the β-cell to secrete the insulin required to meet metabolic needs and comes from the existence of obesity and visceral type of fat, a sedentary lifestyle or some metabolic stress.

In Gestational Diabetes Mellitus, the main cause is the hormones that are produced during the second half of pregnancy and increase "resistance" to insulin.

The main symptoms in a diabetic are very thirsty, very hungry, even when eating, feeling very tired (even when there is no previous physical fatigue), losing weight (even when eating more in Type 1 Diabetes), feeling numb hands (or pain) and may have visual disturbances.

Those who should be more careful and control their glucose values are those who meet at least one of the following criteria:

Be ≥ 45 years old.

Be overweight or obese, with a waist circumference ≥102 cm (men) and ≥88 cm (women) or a body mass index ≥30 (BMI = B/H2 where B = Weight in kilograms and Y = Height in meters squared).

Have a family history of diabetes in parents, siblings, children.

Have a personal history of hypertension or cardiovascular disease or a history of gestational diabetes.

Have given birth to children with a body weight >4 kg.

To be women with polycystic ovary syndrome.

To take drugs that predispose to an increase in blood glucose (eg corticosteroids).

There are quite a few people who, even today, believe that in order to control diabetes they should exclude almost entire food groups from their diet (e.g. fruits) or even follow a deprivation diet.

However, it is now well established that the relationship between diet and diabetes is interrelated, as it has been shown that a balanced diet, both in terms of food quality and appropriate portion size, can help prevent long-term complications related to diabetes. diabetes.

In this context, Carbohydrates are an integral part of a diabetic's diet and should range from 45-55% of the total daily energy intake. It is important that carbohydrates come from complex carbohydrates, such as whole grain products, fruits, legumes, vegetables, as they gradually affect blood sugar.

Regarding the intake of proteins, the recommendations for diabetes are in line with those for the healthy population, i.e. to make up 15 – 20% of the total energy intake. It is important that the proteins are of high biological value and with a low fat content (e.g. chicken, fish, beef, egg especially the whites).

Fats (although they are components of food that do not affect sugar prices), are good to be consumed in the context of a balanced diet (20 – 35% of the energy intake). Replace saturated and trans fats with foods that are rich in "good" mono- and polyunsaturated fats, as they contribute positively to health.

Diabetics are usually advised not to eat sugar, sweets or desserts. However, it's not the amount of sugar you eat if you have sugar that matters most, but your overall carbohydrate intake, according to the American Diabetes Association. Carbohydrates are not only found in sugar (white or brown), honey, maple and agave syrup, but are also found in large amounts in grains and starchy vegetables and fruits. You should limit your carbohydrate intake to 45 to 60 grams per meal for better blood sugar control, according to the American Diabetes Association.

Honey, like all other sugars, is a concentrated source of carbohydrates. One tablespoon provides 17.3 grams of carbohydrates, while one teaspoon has 5.8 grams. Although these amounts may seem small, they can skyrocket depending on how much you use each time. Make sure that each of your meals does not provide more than the allowed 45 – 60 grams of carbohydrates. If honey can fit into that carb budget, your blood sugar control won't be compromised.

If you enjoy the taste of honey and want to add its sweet touch to your diet, try to consume very small amounts. For example, you can add ½ teaspoon to your tea or yogurt. Although this amount is small, your taste buds will adjust to a lower sugar intake and you will be able to taste its subtle taste while keeping your diabetes under control. One of the greatest benefits of honey for people with diabetes may be its concentrated taste. This means you can add less without sacrificing taste. Some clinical research has shown that pure, unprocessed honey is a healthier alternative, as it has a lower Glycemic Index and does not raise blood sugar levels as quickly as sugar. In addition, it requires lower levels of insulin compared to common white sugar to metabolize.

Dimitrios Tzirarkas

Nutritionist - Dietician