Worst fruits for diabetes: Fruit types to avoid or include - Medical News Today

Worst fruits for diabetes: Fruit types to avoid or include - Medical News Today
IN THE GARDEN: Yellow leaves on evergreen simply old, soon to shed - Arkansas Online
Why won’t my jam set when I use frozen fruit? - The Guardian
What can I plant in April? The best seeds to sow this month - Express

Posted: 29 Mar 2021 12:00 AM PDT

Fruit makes a healthy option both as a snack and as part of a balanced meal. It contains many important nutrients, such as fiber. However, some fruits have a high sugar content, which can cause blood sugar to spike.

The National Institute of Diabetes and Digestive and Kidney Diseases recommend that people with diabetes include fruits as part of a balanced diet.

Eating fruits and vegetables may put a person at lower risk of developing heart disease and cancer. Fruit is also an important source of vitamins, minerals, and fiber.

However, fruit can also be high in sugar. People with diabetes must keep a watchful eye on their sugar intake to avoid blood sugar spikes.

That said, there is a difference between the type of sugar in fruit and the type of sugar in other foods, such as chocolate and baked goods.

This article will explore which fruits a person with diabetes should eat and avoid and how they relate to diabetes.

In general, a person should not have to exclude fruit from their diet. In fact, one 2017 study suggests that eating fruit can actually help prevent diabetes.

However, it may be worth people who already have diabetes limiting their intake of the following fruits.

Fruits high in sugar

The glycemic index (GI) shows how much a certain food can raise a person's blood sugar after they have eaten it.

If a food has a GI score of between 70 and 100, it is high in sugar. Some fruits with a score in this range include:

These fruits are still safe for a person with diabetes to eat. However, they should do so in moderation. Consuming larger portions of fruits that have lower GI scores may be more suitable for a person with diabetes.

Most other fruits have a low-to-medium GI score. Learn more about low and medium GI foods here.

The sugar myth

Many people believe that since fruit is often high in sugar, people with diabetes should avoid it.

However, the sugars in fresh fruit are not "free" sugars. Free sugars are added sugars and those present in honey, syrups, nectars, and unsweetened fruit and vegetable juices. The sugar in fresh fruit is fructose, which does not have much of an effect on a person's blood sugar or insulin levels, according to one 2017 article.

Foods such as chocolate, baked goods, and some sodas have high levels of free sugars, which do cause spikes in blood sugar.

Fruits high in carbohydrates

According to Diabetes UK, the amount of carbs a person eats has the most impact on their blood sugar levels.

If a person is following a low carb diet, they should identify which carbs they are eating that are low in nutrients or unhealthy in other ways and cut those out first. Fresh fruit carries many health benefits, so it may not be first on the list.

This table outlines the carb content in several fruits compared with other high carb foods:

The Centers for Disease Control and Prevention (CDC) state that drinking fruit juice during a meal or on its own quickly raises a person's blood sugar levels.

However, the combination of fiber and simple sugars in fruit slows the absorption of sugar into the blood when a person eats whole fruits.

A 2013 research paper looked at how fruit consumption affects the likelihood that a person will develop type 2 diabetes.

The results showed that people who consumed more whole fruit were less likely to develop the condition. People who drank larger amounts of fruit juice were more likely to develop the condition.

A 2017 study had similar results. The researchers found that fresh fruit consumption reduced a person's risk of developing type 2 diabetes. They also found that people with diabetes who ate fresh fruit regularly had a lower risk of developing cardiovascular conditions or dying.

Learn more about carb counting with diabetes here.

A person can also include dried fruit in their diet, as long as it was not dried with added sugar.

In a 2017 study, researchers found a positive correlation between eating nuts and dried fruit and the prevention of type 2 diabetes.

The American Diabetes Association (ADA) confirm that dried fruit can be a good option for people with diabetes, but they should be mindful of the fact that portion sizes can be small.

The ADA suggest that people watch out for certain phrases on product labels. For example, they should opt for products with labels that say:

packed in its own juices
unsweetened
no added sugar

One way of replacing processed fruit in the diet is to freeze fresh fruits, such as banana slices. According to Diabetes UK, a person can mash this frozen fruit after a couple of hours to make healthy ice cream.

A person with diabetes should aim to eat at least 5 servings of fruits and vegetables every day.

According to Diabetes UK, the following amounts of fruit constitute one portion:

In various diets

The ADA also recommend including fresh, frozen, or canned fruit no matter what diet a person follows.

They recommend the following amounts of fruit based on three different diet types:

The plate method: This diet involves one small whole fruit or half a cup of fruit salad, among the other foods it allows.
Carb counting: One small whole fruit or half a cup of canned or frozen fruit has about 15 g of carbs. A person can substitute the fruit for another serving of carbs during a meal or day.
GI: Most fruits have a low GI score due to their high fiber content, so they can feature in the diet of someone who follows the glycemic guide.

The ADA list several common fruits that people with diabetes may have in their diet. These include:

apples
apricots
avocados
bananas
blackberries
blueberries
cantaloupes
cherries
grapefruits
grapes
honeydew melons
kiwis
mangos
nectarines
oranges
papayas
peaches
pears
pineapples
plums
raspberries
strawberries
tangerines

Fruit consumption is an important part of a person's diet. Though fruits have a large amount of sugar, fresh fruit does not contain free sugars, which are what can affect a person's blood sugar.

Fruits also have a high amount of fiber, which slows the absorption of sugar into the bloodstream.

Several studies have shown that consuming whole fruits can help lower the risk of developing diabetes.

Therefore, a person should look to cut other carbs from their diet and leave fruit as part of their normal dietary routine.

IN THE GARDEN: Yellow leaves on evergreen simply old, soon to shed - Arkansas Online

Posted: 24 Oct 2020 12:00 AM PDT

Q My neighbor's huge magnolia is turning yellow. Do you have any idea what might be wrong? We did have a pre-emerge treatment two weeks ago on a very windy day.

A I don't think it is chemical-related but simply old leaves shedding. Evergreen trees and shrubs do lose leaves from time to time as they put on new growth. Many magnolias tend to shed leaves year-round, but smaller varieties can shed all their old leaves at once. If you look closely, you will see the yellow leaves are all at the back of the branches, while the most current growth is still nice and green. Gardenias are doing their annual leaf shed too, with a lot of yellow leaves. Nothing to be concerned about, simply a rite of passage.

Q There are two oak trees in the yard that were becoming covered with an English-type ivy. I cut and stripped off all the ivy from the ground up to about 8 feet, as high as I could reach without a ladder. I had been told by an "arborist" that the remaining ivy would die on the tree since it wasn't connected to the soil any longer. It didn't die and it is still thriving after a month. Am I going to need to hire someone with a ladder to strip the remainder of the ivy from the trees?

A Give it some time. Also, check to see if there are any vines you may have missed with a connection to the soil. Ivy is not parasitic and should be getting its nutrition from the roots, which are in the soil. Ivy does have thick, waxy leaves and it can take time to totally die. By next spring, see what is alive and what is dead. Ivy is tenacious and will try to grow back, so be vigilant.

Q My 20-year old fig tree (grown from a cutting off my grandmother's) has leaves with brown spots, and they are shriveling up and falling off. It started suddenly with a small patch a few weeks ago and is working its way around the tree. It was healthy all summer and produced lots of figs, although they disappeared before ripe. I think the raccoons got them. What can I do for my beloved fig tree?

When subjected to heavy rains, by October, the leaves of most fig trees in Arkansas will have some spots. (Special to the Democrat-Gazette)

A I haven't seen too many fig trees this late in the season that don't have problems on the leaves. All the heavy rain and wind storms we had took their toll. As the leaves drop, rake them up and get them out of the yard. Watch the foliage in the spring to see if there are problems, but I don't expect to see any. My trees look the same, and I am still getting some late-season figs, after an early large crop.

Q For a couple of years I have been seeing a golden-colored fuzz on oak leaves falling in my yard. They seem to fall off the leaves and into the soil. What are these fuzzies and are they harmful?

A The fuzzy growths are called galls. Galls can be caused by insects or disease but most commonly are started by insects, usually a small wasp or midge. As they feed, they cause abnormal tissue to form around them to protect the insects from predators and the environment. Tiny insects grow inside until they are mature, and then they exit, leaving their home behind. Galls on leaves are just a nuisance, a quirk of Mother Nature. They don't hurt the tree. There are some larger galls that form on small twigs or branches and can do more harm, but those on the leaves may be fuzzy, polka-dotted or solid colors and are not harmful.

Q We have a bricked-in mailbox with a bricked-in planter attached. I would very much like to plant Carolina jasmine and cypress vine there because they are favorites of mine. My question is this ... will they play well together or will one overtake the other and crowd it out? If it makes a difference, I live in Northwest Arkansas. Thanks very much!

A Carolina jasmine is an evergreen vine, while cypress vine is an annual that you will have to replant if it doesn't reseed itself. Both should grow together, and both can become a bit invasive if left to grow unchecked. Sometimes cold weather will nip Carolina jasmine in Northwest Arkansas, which can affect flowering.

Retired after 38 years with the University of Arkansas Cooperative Extension Service, Janet Carson ranks among Arkansas' best known horticulture experts. Her blog is at arkansasonline.com/planitjanet. Write to her at P.O. Box 2221, Little Rock, AR 72203 or email jcarson@arkansasonline.com

Why won’t my jam set when I use frozen fruit? - The Guardian

Posted: 06 Sep 2019 12:00 AM PDT

Preserves I make with frozen fruit don't set well. Can you explain this? It seemed such a good idea to freeze fruit now and make jam when I am less busy.
Hilde, West Sussex

The summer months are made for jam sessions, Hilde. But, while freezing is a good way to preserve the season, it all depends on the type and condition of the fruit you're using. "Jam is the hardest preserve to make, because it relies on a chemical reaction to get a set," says Kylee Newton, owner of Newton & Pott and author of The Modern Preserver. "I would stick to freezing berries and rhubarb, and I wouldn't freeze citrus fruit as it's all just juice." If you're punting for apples, Newton blends the pulp before freezing.

Jam tastes best using freshly picked fruits that are not too ripe. "Frozen fruit can be used very successfully," says Pam Corbin, author of Pam the Jam: The Book of Preserves, who recommends buying from britishfrozenfruits.co.uk. "However, if the fruit is wet, or over-ripe, and then frozen, this may result in runny jam."

Fruit secured, do you defrost? This is where the camp splits: "Generally, you don't, and certainly not for raspberries, strawberries or soft-skinned fruits," Corbin says. "It's best to get the sugar on to them quickly so they hold their shape and to draw out the juices." Freezing, Corbin says, breaks down the skin tissue, so when it comes to gooseberries and plums, she heats them gently to soften the skins, while blackberries, raspberries, strawberries and apricots are left to macerate with sugar for half an hour. Newton does defrost, and advises against adding any extra water (frozen fruit retains enough), even if the recipe calls for it. If you're mixing fresh and frozen fruit, the bulk of it should be frozen. "If I want whole bits of fruit in my jam, I cook down the frozen fruit first, bring it to a nice, bubbly heat – making sure it's not sticking on the bottom – add the sugar, which should dissolve quickly, and then the unfrozen fruit."

If you're struggling to set your jam, it's most likely down to the cooking: "If you're getting a thick, syrupy mass, then you're cooking it for too long and missing the setting point," Corbin says. "I would much prefer undercooked jam, because you can always redeem it by boiling for a couple more minutes." Besides opting for higher-pectin fruit, Corbin suggests (members of the WI, look away now) trying jam sugar, or a combination of jam and ordinary sugar. Her optimum temperature for setting is 104.5C. "Once you get there, the heat increases by the second, so err on the lower side: I always tell people that jam sets in the jar, not in the pan." Corbin uses the gel (or wrinkle) test: "You're looking for what I call a rhinoceros skin." If it reaches setting point in 30 seconds on the plate, you're there. The level of pectin in fruit becomes weaker over time, so Newton waits for the bubble change, from rolling boil to ploppy: "As the pectin reacts and wants to set, the bubbles find it harder to get through: At the beginning, you want to get that fast, rolling boil, then, as it gets heavier and ploppier, turn the heat off and do the wrinkle test."

Keeping jam at a high temperature is key: "It gets spitty and nasty – it's like beekeeping: you're going to get stung."

You want to get to setting point as quickly as possible – the longer you leave it, the more likely the fruits will turn to sugars and become super-sweet. "It is a fine line," Newton warns. "You don't want it to stick to the bottom and burn, but you also don't want to stir it so much that a lot of air gets in and cools it down."

What can I plant in April? The best seeds to sow this month - Express

Posted: 06 Apr 2021 12:00 AM PDT

Vegetables

You have lots of work to do when it comes to your vegetable patch in April.

Beetroot, carrot, swiss chard, summer cauliflower, kohlrabi, lettuce, leeks, radish, turnip, spring and pickling onions, peas and perpetual spinach can all be sown outdoors in well-prepared soil.

Fancy trying something unconventional? Go for some unusual vegetables such as salsify, Hamburg parsley or scorzonera - all can be sown outdoors in April.

If you don't have much space outdoors, try sowing marrows, courgettes, pumpkins, squash, sweet peppers, tomatoes, cucumbers, aubergines, celery, celeriac, salads and globe artichokes in a greenhouse or inside.

Jerusalem artichoke tubers, asparagus crowns, shallots, onion sets and garlic can also be planted in April.

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