A common name for chains of carbohydrates, one of the three main nutrients in food.| The Johns Hopkins Patient Guide to Diabetes
Registered Dietitian| The Johns Hopkins Patient Guide to Diabetes
Trying to get blood glucose levels as close to target levels as safely possible.| The Johns Hopkins Patient Guide to Diabetes
Glucose, sucrose and fructose are important carbohydrates, commonly referred to as simple sugars. They all provide the same amount of energy per gram, but are processed and used differently throughout the body| The Johns Hopkins Patient Guide to Diabetes
A substance that cannot be broken down by the human gut and which helps prevent constipation. Foods high in fiber tend to be broken down slower by the body and help prevent glucose spikes.| The Johns Hopkins Patient Guide to Diabetes
A molecule that is needed by all cells of the body, but can lead to higher risk of heart disease and stroke if levels are too high.| The Johns Hopkins Patient Guide to Diabetes
See CDCES| The Johns Hopkins Patient Guide to Diabetes