Dr. Barnard’s Dietary Guidelines for Diabetes Management
1. Plant-based foods should be the primary diet staples.
Vegetables, legumes (beans, peas, and lentils), fruits, and whole grains should replace
meats and dairy products as primary staples of the diet.
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Plant-based foods are typically low in fat and high in fiber and complex
carbohydrates.
Reduced energy promotes weight control.
Lower-fat foods help reduce intercellular lipid accumulation, which promotes
insulin sensitivity.
2. Minimize oil.
The use of added oils and fried foods should be minimized.
3. Favor low-glycemic index foods.
In choosing carbohydrate-containing foods, favor those with a low glycemic index.
4. Limit sodium intake.
Sodium intake should be limited to 1,500 milligrams a day.
5. Have a reliable source of vitamin B12
A reliable source of vitamin B12, such as fortified foods or a supplement providing at
least the daily recommended allowance (2.4 micrograms per day for adults), should be
taken daily.
Source: Barnard NB, Trapp CB. Dietary Recommendations for Diabetes Prevention and Management.
Presented at International Conference on Diabetes; July 19, 2014; Washington, D.C.