When you think of Diabetes, it's usually not Gestational Diabetes. However, it is the fastest-growing type of Diabetes in Australia and 1 in 6 females were diagnosed in 2018 with it. While it's not usually life-threatening and is only present during pregnancy, Gestational Diabetes can lead to developing type 1 or type 2 diabetes after birth for the mother.
Furthermore, Gestational Diabetes Mellitus (GDM) is diagnosed when blood glucose levels are higher than normal during pregnancy and generally occurs around the 24th-28th week of pregnancy. Women over 40 years of age, have a family history of Diabetes, are above the healthy weight range, have PCOS, may have a higher risk of developing GDM.
The fortunate aspect of GDM is that generally, Mothers have a normal pregnancy with a regular delivery and a healthy baby. Moreover, a healthy eating plan and pregnancy-safe exercises are maintained for treatment, as well as monitoring blood glucose levels. Unfortunately, mothers who experienced gestational Diabetes will have to get checked for type 2 diabetes every 1 to 3 years as risk is heightened.
During pregnancy, hormones are increased to assist the infant's growth and development which blocks insulin causing insulin resistance. This means that during pregnancy, insulin is produced 2 to 3 times more than usual to maintain regular levels due to insulin resistance. If your body cannot deal with the extra insulin production, gestational Diabetes may occur due to blood glucose levels being too high.
Medication may be diagnosed to maintain GDM.
For a pregnancy friendly and diabetic friendly meal check out this vegetarian curry recipe:
Ingredients:
- 1 sweet potato, cut into small quarters
- 1 can chickpeas
- 1/2 onion, sliced
- 2 tbsp ghee
- 1 tbsp ground cumin
- 2 tbsp ground coriander
- 1 tsp cinnamon
- 1 tbsp curry powder
- 1 tbsp fenugreek
- 1 tsp fennel seeds
- 2 tsp ground chilli
- 1 tbsp garam masala
- 1 tbsp ground cloves
- 1 tbsp ground cardamom
- 2 garlic cloves, minced
- 1 tsp minced ginger
- 1 can tinned tomatoes
- 3-4 cups water
- 2 tbsp corn flour mixed with 3 tbsp water.
Method:
- In a medium pan, saute onions in ghee for 2 mins. Add spices, garlic and ginger and saute for about 5 mins or until caramelised and very aromatic.
- Add potatoes and chickpeas. Saute for 2 mins. Add tinned tomatoes and saute for 2 mins.
- Add water until potatoes are just covered, then bring to a boil. Simmer on a low heat for about 1 hour.
- By now, your potatoes should be soft and the curry should have a deep, spiced flavour. If your curry is too thin, add the corn flour mixture and mix until thickened.
Source: Diabetes Australia.com.au