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.
