With sugar 10 what can you eat. What can you eat with diabetes: the rules and principles of a healthy diet, as well as what is GI. Allowed foods and those that can be rarely consumed

Update: October 2018

Basic principles of nutrition

In patients with diabetes who deliberately or unknowingly do not follow a diet before the diagnosis is established, due to the excessive amount of carbohydrates in the diet, the sensitivity of cells to insulin is lost. Because of this, blood glucose rises and stays at high rates. The meaning of dietary nutrition for diabetics is to restore cells to lost sensitivity to insulin, i.e. ability to absorb sugar.

• Restriction of the total calorie content of the diet while maintaining its energy usefulness for the body.
• The energy component of the diet should be equal to the real energy consumption.
• Eating at about the same time. This contributes to the coordinated work of the digestive system and the normal course of metabolic processes.
• Mandatory 5-6 meals during the day, with light snacks - this is especially true for insulin-dependent patients.
• The same (approximately) caloric content of the main meals. Most of the carbohydrates should be in the first half of the day.
• Wide use of the permitted range of products in dishes, without focusing on any specific ones.
• Adding fresh, high-fiber vegetables from the list of allowed to each dish to create satiety and reduce the rate of absorption of simple sugars.
• Replacing sugar with permitted and safe sweeteners in standardized quantities.
• Preference for desserts containing vegetable fat (yogurt, nuts), since the breakdown of fats slows down the absorption of sugar.
• Eating sweets only during the main meals, and not in snacks, otherwise there will be a sharp jump in blood glucose.
• Strict restriction up to the complete exclusion of easily digestible carbohydrates.
• Restriction of complex carbohydrates.
• Limiting the proportion of animal fats in the diet.
• Exclusion or significant reduction of salt.
• Exclusion of overeating, i.e. overload of the digestive tract.
• Avoid eating immediately after physical activity or sports.
• Exclusion or drastic restriction of alcohol (up to 1 serving during the day). You can not drink on an empty stomach.
• Use of dietary methods of preparation.
• The total amount of free fluid daily is 1.5 liters.

Some features of optimal nutrition for diabetics

• In no case should you neglect breakfast.
• You can not starve and take long breaks in food.
• Last meal no later than 2 hours before bedtime.
• Dishes should not be too hot or too cold.
• During meals, vegetables are eaten first, and then a protein product (meat, cottage cheese).
• If there is a significant amount of carbohydrates in a serving of food, there must be proteins or the right fats to reduce the rate of digestion of the former.
• Allowed drinks or water should preferably be drunk before meals, and not washed down with food.
• When cooking cutlets, a long loaf is not used, but oatmeal and vegetables can be added.
• You can not increase the GI of products by additionally frying them, adding flour, breading in breadcrumbs and batter, flavoring with oil and even boiling (beets, pumpkin).
• With poor tolerance for raw vegetables, baked dishes are made from them, various pastas and pates.
• Eat slowly and in small portions, chewing food thoroughly.
• You should stop eating at 80% saturation (according to personal feelings).

What is the glycemic index (GI) and why does a diabetic need it?

This is an indicator of the ability of foods after they are ingested to cause an increase in blood sugar levels. GI acquires particular relevance in severe and insulin-dependent diabetes mellitus.

Each product has its own GI. Accordingly, the higher it is, the faster it grows after its use and vice versa.

The GI gradation separates all products with high (more than 70 units), medium (41-70) and low GI (up to 40). Tables with a breakdown of products into specified groups or online calculators for calculating GI can be found on thematic portals and used in everyday life.

All foods with a high GI are excluded from the diet, with the rare exception of those that are beneficial for the body of a person suffering from diabetes (honey). In this case, the overall GI of the diet is reduced by limiting other carbohydrate products.

The usual diet should consist of foods with a low (mainly) and medium (smaller proportion) GI.

What is XE and how to calculate it?

XE or Bread Unit is another measure for calculating carbohydrates. The name comes from a piece of "brick" bread, which is obtained by standard cutting a loaf into pieces, and then in half: it is such a 25-gram piece that contains 1 XE.

Many products contain carbohydrates, while all of them differ in composition, properties and calorie content. That is why it is difficult to determine the daily amount of food intake, which is important for insulin-dependent patients - the amount of carbohydrates consumed must correspond to the dose of insulin administered.

This counting system is international and allows you to select the required dose of insulin. XE allows you to determine the carbohydrate component without weighing, but with the help of a glance and natural volumes that are convenient for perception (piece, piece, glass, spoon, etc.). Having estimated how much XE will be eaten in 1 dose and measuring blood sugar, a patient with insulin-dependent diabetes mellitus can inject the appropriate dose of short-acting insulin before meals.

• 1 XE contains about 15 grams of digestible carbohydrates;
• after drinking 1 XE, the blood sugar level increases by 2.8 mmol / l;
• for the assimilation of 1 XE, 2 units are needed. insulin;
• daily norm: 18-25 XE, with distribution for 6 meals (snacks for 1-2 XE, main meals for 3-5 XE);
• 1 XE is equal to: 25 gr. white bread, 30 gr. black bread, half a glass of oatmeal or buckwheat, 1 medium-sized apple, 2 pcs. prunes, etc.

Allowed foods and those that can be rarely consumed

When eating with diabetes - permitted foods - this is a group that can be consumed without restrictions.

Prohibited Products

Actually refined sugar refers to products with an average GI, but with a borderline value. This means that theoretically it can be consumed, but the absorption of sugar occurs quickly, which means that blood sugar also rises quickly. Therefore, ideally, it should be limited or not used at all.

Equivalent replacement of harmful products with useful analogues

Table 9 for diabetes

Diet No. 9, specially designed for diabetics, is widely used in the inpatient treatment of such patients and should be followed at home. It was developed by the Soviet scientist M. Pevzner. The diet for diabetics includes a daily intake of up to:

• 80 gr. vegetables;
• 300 gr. fruits;
• 1 glass of natural fruit juice;
• 500 ml of fermented milk products, 200 g of low-fat cottage cheese;
• 100 gr. mushrooms;
• 300 gr. fish or meat;
• 100-200 gr. rye, wheat mixed with rye flour, bran bread or 200 grams of potatoes, cereals (ready-made);
• 40-60 gr. fats.

Main dishes:

• Soups: cabbage soup, vegetables, borscht, beetroot, meat and vegetable okroshka, light meat or fish broth, mushroom broth with vegetables and cereals.
• Meat, poultry: veal, rabbit, turkey, chicken boiled, chopped, stewed.
• Fish: low-fat seafood and fish (perch, pike, cod, navaga) boiled, steamed, stewed, baked in its own juice.
• Snacks: vinaigrette, vegetable mix of fresh vegetables, vegetable caviar, salt-soaked herring, aspic dietary meat and fish, seafood salad with butter, unsalted cheese.
• Sweets: desserts from fresh fruits, berries, fruit jelly without sugar, berry mousses, marmalade and jam without sugar.
• The drinks: coffee, weak tea, mineral water without gas, vegetable and fruit juice, ).
• Egg dishes: protein omelet, soft-boiled eggs, in dishes.

Diet by day for a week

The menu for the week, contrary to the skepticism of many people who have just taken the path of dietary nutrition, can be very tasty and varied, the main thing is not to make food a priority in life, because not only does a person live by it.

Sweeteners

This issue remains controversial, since a diabetic patient does not experience an acute need for them, but uses them only to satisfy their taste preferences and the habit of adding sweetness to food and drinks. In principle, there are no artificial and natural sugar substitutes with 100% proven safety. The main requirement for them is the absence of an increase in blood sugar or a slight increase in the indicator.

Currently, 50% fructose, stevia and honey can be used as sweeteners with strict blood sugar control.

stevia

Stevia is a calorie-free sugar substitute made from the leaves of the perennial stevia plant. The plant synthesizes sweet glycosides, such as stevioside, a substance that gives leaves and stems a sweet taste, 20 times sweeter than regular sugar. It can be added to ready meals or used in cooking. It is believed that stevia helps to restore the pancreas and helps produce your own insulin without affecting blood sugar.

Officially approved as a sweetener by WHO experts in 2004. The daily allowance is up to 2.4 mg / kg (no more than 1 tbsp per day). If the supplement is abused, toxic effects and allergic reactions may develop. Available in the form of powder, liquid extracts and concentrated syrups.

Fructose

Fructose 50%. Fructose does not require insulin to metabolize, so it is safe in this regard. It has 2 times less calories and 1.5 times more sweetness than regular sugar. It has a low GI (19) and does not cause a rapid increase in blood sugar.

The consumption rate is not more than 30-40 gr. per day. When using more than 50 gr. fructose per day decreases the sensitivity of the liver to insulin. Produced in the form of powder, tablets.

Honey

Natural bee honey. Contains glucose, fructose and a small proportion of sucrose (1-6%). Insulin is needed for the metabolism of sucrose, but the content of this sugar in honey is negligible, and therefore the load on the body is small.

Rich in vitamins and biologically active substances, improves immunity. With all this, it is a high-calorie carbohydrate product with a high GI (about 85). With mild degrees of diabetes, 1-2 tea boats of honey with tea per day are acceptable, after eating, slowly dissolving, but not adding to a hot drink.

Supplements such as aspartame, xylitol, suclamate, and saccharin are not currently recommended by endocrinologists due to side effects and other risks.

It should be understood that the rate of absorption of carbohydrates, as well as the sugar content in products, may differ from the average calculated values. Therefore, it is important to control blood glucose before meals and 2 hours after meals, keep a food diary and thus find foods that cause individual blood sugar spikes. To calculate the GI of ready-made meals, it is more convenient to use a special calculator, since cooking techniques and various additives can significantly increase the initial GI level of the source products.

Diabetes is one of the incurable diseases of the endocrine system. A guaranteed condition for the comfortable existence of a diabetic is the ability to control pathology. The basis of control is proper nutrition. To control glucose levels and prevent the development of complications, it is necessary to follow a diabetic diet. In a special diet, allowed food products for diabetes mellitus, foods that are restricted in use and absolutely forbidden food for a diabetic are distinguished.

Dietetics against diabetes

According to the classification of clinical nutrition according to M. Pevzner, patients with diabetes are prescribed the "Table No. 9" diet. It is based on the principle of measuring the nutritional qualities of a product in bread units (XE = 12 g of carbohydrates) per 100 grams. The daily diet of a diabetic must be within the framework of 12 to 24 XE. Initially, a diet with a minimum dose of XE is recommended. Subsequently, it is possible to increase by one unit per week, with an adequate response of the body and the absence of an increase in sugar levels.

Varieties of diet (9-A and 9-B) are prescribed depending on the type of disease. For non-insulin dependent type 2 diabetes, Table 9-A is used. The diet is aimed at reducing body weight, since this factor is fundamental in the occurrence of the disease. In insulin-dependent type 1 diabetes, the body stops producing the hormone insulin, which is responsible for transporting glucose to tissues and cells.

To keep the patient alive, insulin is given by injection. Therefore, "Table No. 9-B" is recommended, with an increased carbohydrate load. Medical nutrition is prescribed by an endocrinologist. The doctor will determine the type of diet needed depending on the individual course of the disease. Eating behavior and insulin doses are closely related. A self-composed diet needs the approval of the attending physician.

The calculation of XE allowed nutritionists to form the correct menu that inhibits the development of hyperglycemia

General principles of diet

Treatment, through dietary correction, is based on lowering glycemia and normalizing metabolic processes in the body. The main parameters for compiling a daily menu are:

• GI or glycemic index of products (the rate of their absorption by the intestines and the absorption of glucose into the systemic circulation);
• calorie content (for diabetics, the problem of excess weight is an urgent problem, so the daily calorie intake should not exceed 2200–2500 kcal);
• portion size (overeating is strictly prohibited);
• nutrient balance (fats, proteins and carbohydrates have different effects on sugar levels and insulin production).

When choosing food for the diet, the emphasis should be on protein components, greens and slow carbohydrates, in particular, fiber (cellulose).

Catering is based on several basic rules:

• use only approved products for cooking;
• observe the eating regimen, which includes 5-6 meals a day with a 3-4 hour interval;
• do not exceed the volume of a single serving (the norm varies from 250 to 350 g, depending on the weight and age of the patient);
• constantly monitor food in terms of calories and GI;
• keep a "Diary of a diabetic", with regular fixation of what is eaten;
• Minimize the consumption of salty foods and table salt.
• do not violate the drinking regime (1.5–2 liters daily);
• exclude dishes prepared by culinary frying.

Fast carbohydrates are completely eliminated from the diet. Diabetics should not eat confectionery and other sweets, consisting of monosaccharides and disaccharides. They are quickly absorbed and forced into the bloodstream, increasing glycemia.

Eating sweets provokes an instant release of glucose into the blood. For a diabetic, this threatens the development of hyperglycemic coma.

The answer to the question: "What foods can be eaten with diabetes?" - clearly reflects the table of the glycemic index. A low GI is considered from "0" to "30-35". If you follow the rules of nutrition, such food will slightly affect the level of glucose in the body. A food table with a GI is found on every site designed for people who are faced with the problem of diabetes.

Nutrients for diabetes

In addition to diabetic products with a minimum glycemic index, patients with diabetes are advised to pay attention to the qualitative and quantitative composition of nutrients (proteins, carbohydrates, fats).

Protein food

The process of formation of glucose from amino acids that enter the body with protein products occurs slowly. Therefore, they can be eaten without fear for a sharp change in blood sugar. The recommended amount of protein food should be 20% of the total daily diet.

The main sources of protein for a diabetic are:

• diet rabbit meat
• lean veal and beef;
• poultry meat, excluding duck (the skin must be removed from the chicken before cooking);
• egg white;
• fresh, dried mushrooms (marinated to a limited extent);
• seafood (shrimp, squid, mussels, etc.);
• fish, with a fat content of less than 8% (pollock, navaga, blue whiting, pike).

Fatty fish (sprat, halibut, saury, stellate sturgeon, sardine, mackerel) are allowed no more than once a week, and only in boiled or steam form.

You should not exceed the protein norm, in order to avoid excessive formation of uric acid

Slow or complex carbohydrates

The second important component of the diabetic diet are complex carbohydrates (polysaccharides). Unlike quickly digestible simple carbohydrates, they are absorbed in a slow mode and are a source of energy for cells and tissues. The carbohydrate component of the diet should be 45% of the total amount of food. Useful polysaccharides (fiber, pectin) are found in vegetables, fruits, legumes and cereals, greens.

The list of products in this category includes:

• fruits: avocados, apples, pears, pomeloes, pomeloes, citrus fruits (oranges, lemons, limes, grapefruits, pomeloes);
• cereals: oats, barley, wheat and its derivatives (barley, wheat), buckwheat;
• legumes peas, lentils, beans, chickpeas;
• vegetables: zucchini and squash, all kinds of cabbage, eggplant, cucumbers, Jerusalem artichoke, momordica (pumpkin variety), tomatoes.

Important! Starch also refers to complex carbohydrates, but the consumption of potatoes in diabetes should be limited, since the GI of the product is 65 units. The root crop should be boiled "in uniform" and eat no more than twice a week.

A special place in diabetes is occupied by berries. The most useful of those allowed are garden: viburnum, currant, forest: blueberries, lingonberries, blueberries. Berries enrich the body with vitamins, help stabilize sugar, contain a minimum of calories.

Fats

Animal fats should be limited as much as possible, as they accelerate the penetration of sugar into the systemic circulation. It should also be borne in mind that due to metabolic disorders in diabetes, most patients have elevated cholesterol levels. This leads to the development of atherosclerosis and obesity. To regulate fat metabolism, diabetics are advised to consume vegetable fats: olive, sunflower, flax, corn oil. Despite their high calorie content, they do not have a negative effect on glycemia and are better absorbed by the body.

More about dairy products

Dairy and sour-milk products for diabetes should be chosen based on their fat content, calorie content and amount of carbohydrates. Kefir or fruit-filled yogurt tends to be too high in sugar and should be avoided. The optimal dairy menu is:

The presence in the menu of fermented baked milk (2.5% fat content), whey, low-fat curd cheese is allowed.

Spices in the diet

Some spices are useful products for diabetes. This is due to their active participation in metabolic processes, in particular, inhibition of gluconeogenesis. When eating food with spices, the absorption of sugars into the blood slows down. Thus, glycemia does not progress. The leading role is given to cinnamon. Its use with high sugar is approved by official medicine.

This spice is recommended to flavor dishes (chicken, cottage cheese, porridge), as well as prepare drinks that can stabilize glucose levels. Other seasonings allowed for diabetics are oregano (oregano), cloves, ground pepper (black, red, white). In addition to the therapeutic effect, spices will enhance the taste of the dishes consumed.

Products to Avoid

Foods that do not meet the requirements of a diabetic diet should not be eaten. No matter how low the glucose levels are at a particular moment. A sick person should refrain from eating foods high in simple carbohydrates. Sweets are banned: confectionery (cakes, cakes, sweet pastries), sweets, white and milk chocolate, marshmallows and marshmallows, ice cream.

As for fruits: fructose is broken down in the body without the participation of insulin. The rate of breakdown of fruit sugar depends on the glycemic index of the product. When the reaction has occurred and pure glucose has appeared, then insulin is needed for its transportation. In order not to provoke an increase in sugar, fruits with a high GI are prohibited. These include watermelons and melons, dates and figs, bananas, pineapples, grapes. Prohibited foods for diabetes are presented in the table, according to the categories:

The category of prohibited drinks includes soft drinks, beer, packaged juices, bottled tea, milkshakes with syrup, sweet alcoholic drinks. Harmful snacks in the form of chips, flavored snacks, popcorn are excluded from the menu. In addition, the presence of food from the fast food category is unacceptable in the diet of diabetics. Various hamburgers (cheeseburgers), french fries are high-calorie foods with a high content of carbohydrates. With diagnosed diabetes, first of all, it is necessary to change eating behavior. Starting to eat right is the only chance to avoid serious diabetic complications.

Diabetes mellitus is a complex and serious disease, but people with this diagnosis live a normal life if they follow certain rules and diets. This disease is characterized by an increase in blood glucose and a violation of carbohydrate metabolism. This disease is not a sentence. The main thing is to know the answer to the question: "If I have diabetes -?"

Disease classification

Diabetes mellitus is divided into types 1 and 2. The first has another name - insulin-dependent. The main cause of this disease is the breakdown of pancreatic cells. This occurs as a result of viral, autoimmune and oncological diseases, pancreatitis, stress. Children and people under the age of 40 are more likely to suffer from this disease. The second type is called non-insulin dependent. In this disease, insulin in the body is produced enough or even in excess. But the work of the body is disrupted when interacting with this hormone. This disease is more common in overweight people. It is typical for those over 40 and has a genetic predisposition.

Diet rules for diabetics

• Meals should be made fractional, there should be about six meals a day. This will lead to better absorption of carbohydrates.
• Meals should be strictly at the same time.
• You need to consume plenty of fiber every day.
• All food should be prepared using vegetable oils only.
• A low-calorie diet is essential. The number of calories is calculated taking into account the weight, physical activity and age of the patient.

In both types of diabetes, dietary habits should be taken into account. In the first type of diabetes, you can eat a little and infrequently carbohydrates, which are quickly absorbed. But at the same time, it is necessary to organize the correct calculation and timely administration of insulin. In the second type of diabetes, especially with obesity, such foods should be excluded or limited. With this type of diet, you can maintain a normal level of sugar. People suffering from this type of disease need to know forbidden foods for diabetes.

It is important for patients to remember that carbohydrates should be supplied to the body evenly and in sufficient quantities. This is the rule for diabetics of any type. Even the slightest failure in meal times will lead to a sharp increase in glucose. The main diet for diabetics is table number 9. But it is worth considering the age and gender, physical fitness and weight, as well as other characteristics of the patient.

What not to do with diabetes:

Products prohibited in diabetes can be used as food, but in small quantities and very rarely.

Food that is desirable for people with diabetes, contributes to a normal metabolism and lower blood sugar.

Onion, garlic, grapefruit, Jerusalem artichoke, spinach, celery, cinnamon, ginger help lower blood sugar.

Studies have shown that the course of the disease is aggravated by eating a large amount of fat. Therefore, with diabetes, especially type 2, fatty and, accordingly, sweet foods will have to be abandoned. Such food is the most destructive for our body.

Until recently, people with diabetes were sentenced. This disease is incurable even today, but doctors assure that with proper diet, treatment and monitoring of blood sugar levels, the patient's life will be full. Today, many clinics and hospitals have schools where patients learn proper nutrition and self-administer insulin injections. After all, many patients are wondering - I have diabetes: what not to eat.

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Diabetes mellitus is a disease of the endocrine system when the pancreas does not produce enough insulin. The most common type 2 diabetes, which develops mainly due to malnutrition and other factors.

Dietary nutrition and types of diabetes

In diabetes, a disease of the endocrine system, the main method of treatment is the timely intake of insulin. At the same time, a person needs to follow a diet to maintain the balance of each substance in the patient's body. Every diabetic needs to follow a diet and know its basic principles.
For people with diabetes, there are several types of dietary nutrition. Their difference lies in the subject and the type of his diabetes. It can be a pregnant woman, an overweight person or a child. Dietary nutrition is of decisive importance in the state of health for a person suffering from the second type. The doctor must choose the right diet for such a person so that his condition does not worsen.

Among the types of diabetes it is customary to distinguish:

1. Insulin dependent. This is the first type. Most often, it develops due to a genetic predisposition, but after a viral illness. This type of diabetes does not allow insulin to be produced in the normal amount. Insulin in this case is either not produced or produced in very small doses. Often this species is found at the birth of a person, since the type is hereditary.
2. The second type is non-insulin dependent. It is formed in humans due to a malfunction in the endocrine system. This is due to obesity, malnutrition, overeating, etc. In patients with this type, the body can produce insulin itself, but it is less sensitive to it. In this case, he may well do with a regular diet, without constant drug treatment, but consultation with a specialist is necessary. Usually this disease develops at the age of about 35 years, as it is acquired.

In children, diabetes can appear due to excessive consumption of flour and sweet foods. Pregnant women can get sick with it due to hormonal changes in the body. That is why doctors advise you to regularly monitor your diet.

Diet for insulin dependent diabetes

With such a diet, the doctor completely eliminates sugar from the diet of a sick person, increases the content of protein foods, and reduces salt intake. In addition, it is necessary to constantly monitor the consumption of fats, products that irritate the gastrointestinal tract.
With this type of diabetes, the saw is consumed 5 times a day in small portions. Sugar is replaced with sweeteners such as saccharin, xylitol, sorbitol, etc. It is very important to drink during the day at least two liters of liquid (preferably plain water). The therapeutic diet includes the following products:

1. Cereals.
2. Vegetables: spinach, beets, mine, cabbage, cucumber, lettuce.
3. Sour fruits like lemon.
4. Yeast.
5. The drinks.
6. Scrambled eggs.

There are some foods that are prohibited. These include:

1. Chocolate.
2. Pig fat.
3. Spicy and salty dishes.
4. Convenient products.
5. Mustard and honey.
6. Grapes and raisins.

Diet for non-insulin dependent diabetes

The main feature of the diet for the second type of diabetes is the observance of a certain number of calories per day (usually a maximum of 1700). In this case, it is necessary to regulate carbohydrate metabolism. Calorie regulation and their reduction allows you to lower the level of glucose in food. This is essential for diabetic patients.
Forbidden foods include all easily digestible carbohydrates, fatty foods and foods that increase blood sugar. Nutritionists include:

1. Fatty fish.
2. Dried fruits and nuts.
3. Various smoked meats and sausages.
4. Jam and honey.
5. Potato.
6. Alcoholic drinks.
7. Sweet pastry.
8. Sweet drinks.
9. Sweets.

The diet provides for frequent meals (5-6 times), but small in volume. This avoids hypoglycemia. These products can be consumed in any quantities:

1. Cabbage.
2. Tomatoes.
3. Turnip.
4. Carrot.

Important principles of nutrition

Understanding diabetic nutrition is quite simple. You need to follow the basic principles of nutrition:

• Hunger strikes and strict diets are contraindicated. Because of them, the permissible norm of sugar contained in the blood is violated.
• "Bread unit" - the main food again. It is used in the preparation of the diet for the day. Data in tables for diabetics are often presented in XE.
• The main meals make up 75% of the total diet (breakfast, lunch and dinner). The rest is allocated for snacks - 25%.
• When choosing an alternative product, BJU must match, as well as calorie content.
• Baking, stewing or boiling are the most appropriate ways to prepare food for dietary nutrition.
• Sweet foods are excluded and hypoglycemic drugs are used.

How to lower the glycemic index of foods

First of all, you need to reconsider nutrition. Add foods with a low glycemic index to your diet. It is noteworthy that poultry, meat, fish and eggs do not contain carbohydrates, from the glycemic index of zero.
Thus, experts recommend combining foods that have a low glycemic index (or none at all) and protein foods. It has been proven that this approach is harmless, its effectiveness has been proven by doctors. Ways to lower the glycemic index:

1. The combination of carbohydrates with proteins. Eating protein increases the absorption of carbohydrates.
2. The fiber content of food should be high. Since it lowers the total glycemic index.
3. Prepare food in the listed ways (bake, boil).

Approved Products

1. The basis of the diet of a person with diabetes should be vegetables: tomatoes, cucumbers, eggplants, cabbage, onions, bell peppers, mushrooms, greens, etc. Fatty side dishes such as croquettes and french fries are prohibited.
2. Potatoes are subject to restrictions. It can be consumed as little as 200 g. Do not forget that beets and carrots contain a high amount of carbohydrates.
3. You need to include a lot of fiber in your diet: baked goods made from blue-eyed flour, bran bread and grains.
4. Cereal consumption is limited - no more than 8-9 tablespoons per day. It is allowed to eat barley, buckwheat, barley and whole oatmeal.
5. Low-fat sour-milk drinks should be present in the daily diet. Cheese, semi-fat cottage cheese, sour cream.
6. The allowable number of eggs is 3-4 per week.
7. Drinks should be unsweetened, or with dietary sugar substitutes: tea, juices, coffee. It is useful to drink herbal teas (for example, with the addition of rose hips, nettle, dandelion, etc.).
8. It is acceptable to eat sweets intended for diabetics, but no more than 1-2 sweets once or twice a week.

A table of what you can eat and what not with diabetes can make life easier for the patient, since the data on all products and their combinations have long been calculated by endocrinologists. In addition, with the help of tables, it is easier to independently memorize the indicators of the most common fruits, vegetables and meat in the diet, which is useful for a diabetic in any unexpected situations.

Nutrition rules - allowed and prohibited foods

If you know exactly what you can eat with diabetes, the risk of eating a forbidden or hazardous product is noticeably reduced, while the daily life of a diabetic is greatly simplified. After analyzing the impact that certain foods have on the patient, scientists have derived the appropriate patterns and created special units of measurement that can be used to evaluate any dish on the table. It should be noted that the data obtained are actively used not only by endocrinologists, but also by doctors of other specialties - cardiologists, pulmonologists, gastroenterologists, as well as nutritionists. The result of the work was the systematization and classification of all food and drinks available to a person according to their interaction with the characteristics of the state of the body in diabetes mellitus.

The main criteria by which the product is evaluated are the calorie content and the glycemic index, sometimes replaced by an analogue - a bread unit.

Caloric content, otherwise called energy value, implies the amount of energy that a person receives when digesting food eaten. This indicator is directly related to the subsequent energy consumption, so the lack of physical activity with an excess of calories (obtained, for example, from carbohydrates and fats) leads to negative consequences, one of which is obesity. As you know, with type 2 diabetes, this is a significant problem, so the appropriate diets are aimed at counting the calories of the daily diet.

In turn, the glycemic index (GI) directly reflects the effect of the food eaten on the level of glucose in the blood, which is already a more specific analysis of the relationship between the digested food and the body of a diabetic. This became possible with the invention of glucometers and similar tests, which make it possible to quickly assess the increase and decrease in sugar concentration after each meal. The starting point in the comparison was the reaction of the body to pure glucose, equated to 100 conventional units. Accordingly, the products were divided into three groups:

• low GI: 10-40 points;
• average GI: 40-70 points;
• high GI: >70 points.

As for bread units (XE), this measuring system is based on an approximate assessment of carbohydrates eaten per meal, where the conditional method of counting is white bread - strictly prohibited in type 2 diabetes. One such unit is equal to 10-13 gr. net carbohydrates, which, in turn, corresponds to 20-25 gr. of bread.

Based on the above, a list of products was compiled, divided into three groups: allowed, conditionally limited, prohibited dishes. A table of glycemic indices was also created, by studying which you can easily find out how much a particular meat, fruit, vegetable, cereal or flour product will be harmful or useful during the therapeutic treatment of diabetes. The general principles of food separation are intuitive: high-carbohydrate pastries and flour products are prohibited, as are any sweets, regular sugar, fatty meats and dairy products (as well as almost any dish cooked by roasting, salting or smoking). Accordingly, a diabetic should lean on a variety of fruits and vegetables rich in vitamins and fiber, although there are certain limitations here - not all plant foods are equally beneficial to the patient's health. To understand all the nuances and details of a proper diet for diabetes, you should consider all food groups separately.

Berries and fruits

Although all natural plant foods are inherently healthier for diabetes than, for example, meat or dairy products, they should also be evaluated according to the glycemic index. Careless passion for not the most useful fruit can lead to unpleasant consequences, including not only overeating and indigestion, but also a sharp jump in blood glucose. It is important to remember that the table of glycemic indexes is compiled with the condition that fruits and berries stay in their natural fresh state, that is, without preservation, sugaring, heat treatment and other ways to improve or change the taste, as well as texture.

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So, people with diabetes should remember what you can eat with type 2 diabetes among fruits and berries, and the following representatives of the group are most preferable in this regard:

• apricots, cherries, grapefruits, plums, cherries - up to 25 GI;
• raspberries, sea buckthorn, peaches, currants, apples, strawberries, pears, oranges - 30–35 GI;
• grapes, gooseberries, tangerines, blueberries, blueberries - 40 GI.

It is important to understand that figures so favorable at first glance do not mean that all these fruits and berries can be eaten in unlimited quantities. You should always follow the norm, so it is better to do 200-250 gr per day. one of the types. As for fruits that are not so preferred for diabetes, they include kiwi, mango, bananas, persimmons, melons, pineapples and watermelon. Their glycemic index varies from 50 to 70 units, which can be attributed to the average, so the use of any of them is quite acceptable, but not more than 100-150 gr. at one time several times a week.

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Vegetables and greens

In an individually designed diet, diabetics are instructed to prefer certain foods while avoiding others, but, regardless of each case, the general rule is the mandatory inclusion of greens in the diet. Onions and leeks, parsley, basil, dill, lettuce, spinach, asparagus are all desirable ingredients in any diabetic dish, because, on the one hand, they have a low GI and calorie content, and on the other hand, they are full of vitamins and other organic components. The only condition, as before, is the need to use them exclusively fresh.

Another subgroup of vegetables that can also be included in the diet without any doubt are all varieties of cabbage: cabbage, cauliflower, Brussels sprouts and broccoli. Moreover, even stewing or pickling does not degrade their useful qualities too much, which has a very positive effect on the ability to diversify the diet menu. Other vegetables with a GI of less than 40 include radishes, tomatoes, cucumbers, pickled mushrooms, green and red peppers, garlic, carrots, lentils, and beans.

From this we can conclude that their inclusion in a variety of salads, soups, vegetable stews and other snacks is highly desirable.

At the same time, beets, pumpkins, zucchini and eggplants are conditionally allowed foods - their glycemic index ranges between 50 and 70 points, which allows them to be added to the dish no more than a couple of times a week in limited quantities. Finally, corn and potatoes should be attributed to undesirable vegetables in the diet of a diabetic: they are high-calorie foods with a high content of carbohydrates, which adversely affects the course of therapy. In addition, it must be understood that raw corn and potatoes are not eaten, and boiling or, even more so, roasting only exacerbates their undesirable properties. As a result, stewed potatoes or boiled corn are allowed to be consumed by a diabetic, but only after the permission of the doctor and under the condition of monitoring the patient's condition.

Meat, poultry, fish and seafood

One of the most controversial food groups is represented by all kinds of meat: animals, poultry or fish (as well as other marine life). Contrary to misconceptions, no diabetic diet insists on a vegetarian lifestyle - meat must be included in the patient's diet if you know what you can eat and what you can't. The first thing to remember is that any meat is a fairly high-calorie food, so there should not be too much of it in the dish, and the energy received should be spent by reasonable physical activity. The second principle is also simple: you need to choose only lean meats, avoiding any skins, veins, greasy layers.

Based on this concept, one can come to a logical conclusion regarding the meat that diabetic diseases can digest without problems:

• poultry meat: chicken, turkey (including hearts and ventricles);
• rabbit meat;
• fat-free veal tenderloin;
• low-fat varieties of fish;
• seafood: squid, octopus, shrimp.

Goose and duck meat, on the contrary, is not welcome, as well as pork, fatty beef and lamb. A significant role in the final assessment of the harm or benefit of meat is played by the method of its preparation. Frying in oil or smoking is excluded, only stewing, boiling or baking in the oven is allowed. With the right approach, the variety of meat dishes available will allow you to close your eyes to the prohibitions regarding other types of meat.

As for meat products such as sausages or sausages, there is no consensus here, because in most cases it is difficult to accurately determine the mass fraction and grade of meat that was used in their creation. In any case, dry and raw smoked sausages must be abandoned, giving preference to boiled types (the ban also applies to smoked fish).

Cereals and cereals

Cereal porridge is another "pillar" in the diet of a diabetic, because their main varieties are tasty side dishes that are a good substitute for traditional potatoes or pasta. In addition, cereals are also rich in micro and macro elements, which, along with vegetables, makes them an integral part of a healthy menu. But even in this case, the choice should be rational, justified from the point of view of the table on the calorie content and glycemic index of products.

For example, most varieties of peas, beans and other beans fit well into a conservative diabetic diet, although you should not get carried away with them, because they put an increased burden on the work of the entire digestive tract. But semolina, oatmeal, buckwheat porridge are well balanced in all respects, so they can be eaten every day, alternating for a change. The same applies to soy, bran and lentils, whose glycemic value does not exceed 20-25 points - for this reason, bran bread, along with rye, is the most preferable in comparison with other varieties. More specific are the following types of cereals:

• whole grain couscous - 45 GI;
• brown rice - 45 GI;
• spelled - 40 GI;
• oatmeal - 40 GI;
• unpeeled barley - 45 GI.

As for cereals and cereals that are prohibited for consumption, you need to start with corn grits and, accordingly, flour, whose glycemic index varies between 70 and 80 units. Regular rice and pearl barley are on the same level as millet, sorghum and hulled barley. As you can see, the choice of cereals is wide enough to eliminate the possibility of repeating the same porridge every day. This allows you to create an interesting menu, taking into account all the requirements that diabetes imposes on nutrition.

Milk products

Dairy products and their inclusion in the diet of a diabetic is also a rather controversial issue, because everyone's favorite cottage cheese, sour cream, milk or butter often contain too much animal fat. As you know, any endocrine disease, including diabetes, increases the level of bad cholesterol in the blood, so the use of these products (especially butter) is prohibited in diabetes.

From what remains in the table of allowed products, only kefir, yogurt and low-fat cottage cheese can be named. Sour cream and milk are allowed only in a very low-fat version, and no more than two or three times a week. It must be remembered that in most diabetic diets, dairy products are included in the menu as an independent and complete meal. For example, a glass of kefir or yogurt replaces an afternoon snack or a second dinner. For this reason, it is not recommended to get involved in dairy products, all the more so any cereals with milk, fruits with cream or ice cream (containing, among other things, a large amount of sugar) should be excluded from the diet.

Confectionery and bakery products

With high sugar, bakery products should be served to a diabetic in a strictly rationed form, because, along with sweets, they are the main source of carbohydrates in the diet.

Any sweet or puff pastry, as well as ordinary white bread, are strictly prohibited for consumption: instead, the patient is offered rye or bran bread - no more than two small slices for lunch and dinner.

It is forbidden to eat with high sugar and pasta, with the exception of those that were made from whole wheat or soybeans, and then were boiled "al dente" - that is, for only five minutes in water. Of the more specific types of flour products, buckwheat and yeast bread, as well as bread from germinated grains, can be noted. The glycemic index of all these products does not exceed 40 units, which is acceptable for diabetes.

As for confectionery, among them there are few delicacies that would not harm the health of a diabetic. For example, sherbet or dark chocolate can be consumed without any additives, as well as the infrequent inclusion of cocoa powder in the diet, which can replace regular tea. You can also try making marmalade or simple cookies at home, but any such recipe must rely on the use of sugar substitutes. The diabetic will have to forget about the following desserts and confectionery:

• milk chocolate, sweets;
• natural honey;
• biscuits, cakes, pastries;
• sugar and syrups

Also, do not forget that tea with type 2 diabetes should be drunk either without sugar or with its substitutes. Natural jams and preserves should also be discarded so as not to risk an increase in blood glucose.

Alcoholic and non-alcoholic drinks

With factory-produced alcohol, everything is simple - its use is strictly prohibited in diabetes, including even low-alcohol drinks. The only available alternative is to make homemade wine or liqueurs from various fruits and berries, but without the use of sugar for fermentation: if desired, such recipes can be found. As for soft drinks, in addition to tea, kefir or yogurt, a diabetic is allowed to drink mineral water without gas, cocoa and various decoctions, for example, from rose hips.

It is undesirable to use traditional compotes and juices because of the high sugar content in them, especially sweet carbonated waters should not be drunk. As an exception, lemon, pomegranate and tomato juices can be named, but naturalness and the absence of any additives such as sweeteners will be a prerequisite in this case. It follows from this that it is not recommended to buy store-bought juices, it is better to squeeze vegetables and fruits on your own in a juicer.

Sweet foods and sugar substitutes

With increased blood sugar, it is not allowed to cook any dishes with the addition of ordinary granulated sugar, because this is fraught with hyperglycemia in a short time. For this reason, and also in order to combat obesity, endocrinologists insist on the use of sugar substitutes, among which the most popular today are:

• sorbitol;
• fructose;
• xylitol;
• stevia;
• saccharin;
• aspartame;
• cyclamate.

The last three refer to synthetic sugar analogues produced in the laboratory. They do not always effectively replace beet or cane sugar, especially in the preparation of sweet dishes, but more importantly, they do not harm the patient's body.

Other foods (eggs, nuts, spices, soy)

It remains only to find out what you can not eat with type 2 diabetes from those foods that do not belong to any of the categories listed above. For example, soy products are welcome on a diabetic menu because soy and its derivatives have a low glycemic index and are low in calories. This applies equally to nuts, with the exception of coconut - walnuts, peanuts, cashews, pine nuts, almonds, pistachios and hazelnuts are rich in minerals and macronutrients at a low GI. However, they need to be eaten in small quantities and after proper processing: roasted peanuts in oil will do more harm than good due to fat.

Seasonings can be eaten with diabetes, but they should be added to dishes carefully, without getting carried away. An excess of seasonings in food unnecessarily irritates the stomach, simultaneously loading the pancreas, which already suffers from diabetes. Finally, chicken eggs are classified as conditionally allowed foods, because egg yolks are undesirable - it is better to give preference to proteins that are neutral in terms of diabetes.