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All carbohydrates are broken down into simple sugars, like glucose, during digestion. Controlling blood glucose is one of the primary goals in diabetes management. People with diabetes may desire to lower their carbohydrate, added sugar, and calorie intake by using sugar substitutes, including low-calorie or no-calorie sweeteners. These can come from natural sources, like stevia and monk fruit, or be synthesized in a laboratory, like sucralose, aspartame, and saccharin.

The body needs sodium, but consuming too much over time can increase blood pressure. Having higher blood pressure increases your risk for heart attack, stroke, and kidney disease. For people with diabetes, high blood pressure can increase the risk of complications from diabetes.

The Nutrition Facts label is a useful tool for making healthier food choices. The label makes it easier to compare products and tells you the nutritional content of the food based on a standard serving size. Our bodies need fat to survive. Fat helps regulate body temperature, protects our organs, makes hormones, and helps our body absorb essential vitamins. The National Academy of Medicine recommends adults obtain 20–35% of calories from fat. People with diabetes should choose foods lower in saturated and trans fat.

Eating healthier doesn’t have to mean giving up your favorite recipes. Some special recipes served only on occasion may be better left alone, like your grandmother’s special coconut cake. Recipes you make more often might be worth modifying to make them healthier and aligned with your current health goals.

The plate method is an approach to creating a healthy eating pattern, and it may be used alone or in combination with other tools to help you meet your nutrition and health goals. Research has shown that the plate method can help people with diabetes lower their A1c, which improves blood glucose management.

Choosing foods in the right portions for your health and energy needs is an important part of any healthy eating plan. The American Diabetes Association recommends people with diabetes choose nutrient-dense foods in appropriate portion sizes to help meet your blood glucose, blood pressure, cholesterol, and triglyceride goals; prevent or delay diabetes complications; and achieve and maintain the body weight that is right for you.

The U.S. Food and Drug Administration regulates the “Nutrition Facts” label on packaged foods and beverages. This label is a tool that can help you make informed decisions and healthier food choices. The FDA also regulates label claims that characterize the nutrient content of a food. Nutrient content claims may describe the amount of a nutrient in a food product or compare it to that of another food product.

Glycemic index (GI) you how carbohydrate foods raise blood glucose compared to either glucose alone or white bread. Research is mixed on whether or not choosing foods based on glycemic index helps control your blood sugar over time. Speak with your healthcare provider to determine if and how you should use glycemic index to manage your blood glucose.