Glucofriendly couscous usage in diabetes

Abstract

Couscous, a staple food of Northern Africa and the Middle
East, is consumed across the world. Being carbohydrate –
rich, it is often forbidden to persons with diabetes. Its social
and cultural connotations, however, do not allow absolute
avoidance of this dish in real life. This brief article explores
various ways of preparing, serving and eating couscous, in
a glucofriendly manner. The authors summarize available
literature, and suggest culinary tips to reduce glycaemic
index and glycaemic load of this foodstuff.
Keywords: Adherence, Biopsychosocial model, Culinary
diabetology, Diet, Glycemic index, Glycemic load, Nutrition,
patient- centered care