Abstract
SHS investigation development is considered from the geographical and historical viewpoint. 3 stages are described. Within Stage 1 the work was carried out in the Department of the Institute of Chemical Physics in Chernogolovka where the scientific discovery had been made. At Stage 2 the interest to SHS arose in different cities and towns of the former USSR. Within Stage 3 SHS entered the international scene. Now SHS processes and products are being studied in more than 50 countries.
Abstract
The chapter deals with diabetes overview, focuses on the relation of diet and diabetes, the conventional and non-conventional raw material for the development of foods for the diabetic. The chapter also discusses natural and synthetic sweeteners’ overview. Dietary approaches to produce food for diabetic consumers also are addressed, with special emphasis on foods with insulin-secreting, insulin-sensitizing, and insulin-mimetic properties. Also, the terms: glycemic index, insulin index, and glycemic load are defined. And finally, some recipes for diabetic consumers are recommended.
Keywords:
Diabetes, Diabetes Mellitus, Food for diabetic, Non-conventional raw material, Nutrition, Special dietary regimen, Sweeteners.
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Authors:Bentham Science Books