Beans for type 2 diabetes, the benefits and harms

Type 2 diabetes affects most sufferers of sugar processing disorders. The disease provokes the body’s resistance to insulin secreted by the beta cells of the pancreas. The predisposition to this disease arises for genetic reasons (inherited), as well as due to an improperly organized lifestyle or incorrect medical intervention. The most common causes of type 2 diabetes are:

  • Unbalanced diet – abuse of confectionery, neglect of fresh plant foods;
  • Overweight;
  • Sedentary lifestyle;
  • Hypertonic disease;
  • Ethnicity and gender (Caucasian women are more likely than others to acquire a violation).

Growth hormones during adolescent adolescence have an effect on insulin sensitivity. Typical symptoms are an increase in blood glucose levels, pathologically intense urine formation and the resulting thirst, obesity. Diabetics diagnosed with type 2 feel weakness, sometimes abdominal pain, itching of the skin, inflammation of the mucous membrane. Wounds heal slowly, dental and ophthalmic problems appear. If measures are not taken, toxins accumulated in the process of metabolic disorders poison the body and cause an unpleasant odor.

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Importance of diet for type 2 diabetes

Health problems often lead to dietary restrictions on certain foods. Ailments associated with impaired production and assimilation of insulin in the body oblige the patient to treat his diet carefully, and require a careful analysis of the composition of food. Nutrition is especially important for those with type 2 diabetes. A proper diet helps to partially restore the work of the pancreas, but does not do it overnight – it will take about ten years if the disease develops. However, diet is indispensable as a supportive therapy during treatment and in preventing the onset of the disease. For the effectiveness of the method, you should consult a dietitian who will teach you to focus on the glycemic index of foods and recommend the best combination of substances for the patient’s nutrition.

Correction of the diet is carried out through the correct combination of carbohydrates, fats and proteins in the food used.

Basic rules for choosing a diabetic’s diet:

  • The daily rate of fats is no more than 60 grams, proteins – 100 grams, carbohydrates – 350 grams.
  • Small portions;
  • Frequent meals (divide the daily diet into at least 5-6 meals);
  • Steaming, avoiding fried;
  • Outside of periods of exacerbation, you can eat stewed and baked foods;
  • Exclusion of excessively fatty, salty, smoked, spicy and spicy, tart, which is an irritant to the mucous membrane of the gastrointestinal tract.

Benefits of beans for diabetics’ nutrition

Legumes – beans in particular, contain vitamins and minerals, which make the product a valuable source of substances useful for improving the patient’s condition. The main ingredients in beans that have health benefits in type 2 diabetes are:

  • B vitamins;
  • Group P plant bioflavonoids;
  • Vitamin E and other antioxidants;
  • Vitamin C;
  • Soluble fiber;
  • Organic acids;
  • Mineral salt compounds.

Such a chemical composition in combination with a plant-based natural base of the product makes it possible to classify beans as one of the most effective means of preventing and treating type 2 diabetes. Of particular value are the nutritional properties of the fruit, which contribute to the regulation of the chemical composition of the blood and prevent the rooting of the disease in the body. Beans in the diet are useful for strengthening immunity, increasing efficiency, maintaining and restoring soft tissues, the composition of tooth enamel, and improving the process of removing fluid from the body.

Beans not only satisfy hunger, but also have a positive effect on the concentration of glucose in the patient’s blood.

Beans are a good substitute for meat. It is high in protein, combined with no saturated fat, despite being a starchy food. The benefits of legumes also include ease of storage and reasonable cost. This culture is almost universal – it is used as a side dish or in soups, it can be an ingredient in a salad or a baked dish, combined with whole grain cereals. However, when using beans in combination with other foods, it is much more difficult to calculate the optimal amount of food and assess its glycemic index.

Beans are easily absorbed by the body. In addition to fruits, bean pods are also useful – they fill the blood with an insulin substitute when processing food.

For the most varied diet of beans, it is useful to familiarize yourself with several types of product.

What are beans

White, black, red, green beans and sweet asparagus are presented on the shelves of outlets.

  • White. It is distinguished by an abundant amount of all useful typical substances, and also has the property of normalizing the work of the cardiovascular system, helps to form resistance to the effects of bacteria on the body, stimulates the processes of tissue recovery and healing. 
  • Black. It is rich in trace elements, vitamins and aminocarboxylic acids. Strengthens the immune system. 
  • Red lowers cholesterol, helps to get rid of excess weight, normalizes digestion and blood sugar levels. Contains folic acid and plant proteins necessary for the body. 
  • Capsicum activates the work of the pancreas, has a general beneficial effect on the chemical composition of blood fluid and metabolism, nutrition of body cells, strengthens the walls of blood vessels and soft tissues of the body, has a positive effect on vision. 
  • Asparagus, in addition to its characteristic effects, is energizing. 

Applying all varieties of beans one at a time for cooking will help make a type 2 diabetic’s menu healthy and varied.

Beans in numbers

For a successful choice of diet, information about the main components of beans is indispensable. One hundred grams of the product contains:

  • 22% proteins;
  • 54.5% carbohydrates;
  • 1.7% fat.

The calorie content of the product per hundred grams is 320 kcal.

Important for those susceptible to diabetes is such an indicator as bread (they are also carbohydrate) units (XE). Each is equal to ten (or thirteen, taking into account dietary fiber) grams of carbohydrate. This is equivalent to 20 (or 25, in the second case) grams of bread. However, you should not be afraid to get confused in complex calculations – the information is systematized in tables and is available to the general public. This key concept of exercising glycemic control for diabetics provides improved compensation for the effects of carbohydrate metabolic failure.

Can beans be harmful to health in type 2 diabetes?

The negative impact of the use of beans can be associated with the individual characteristics of a person and improper use of the product.

In order to avoid undesirable consequences – increased gas production, pain in the abdominal region – it is enough not to forget the basic rules for the preparation of this culture.

The main possible violations are associated with the work of the gastrointestinal tract, therefore, following the recommendations for choosing the methods of processing the product will help prevent them.

  • Like other legumes, it is not consumed raw;
  • Meals are in small portions;
  • Before starting cooking, it is useful to soak the fruits in cold water with dissolved soda;
  • Do not use in the acute phase of chronic, including ulcerative ailments, especially those associated with the gastrointestinal tract;
  • The weekly frequency of application of the product is three times.

Several recipes for simple and healthy beans for diabetics

One of the most valuable bean dishes for the body is infusion. Any kind of culture is suitable for its preparation. Composition:  

  • Beans – 30 gr.;
  • Three to four blueberry leaves;
  • 1 cm of medium ginger root (enhances the positive effect of the agent on the body).

All components are immersed in boiling water with a volume of 280 milliliters and left for eighteen hours, after which they are filtered. Drink the infusion ten minutes before meals, 0.5 cups. With reduced appetite, 20 grams of plant pods are immersed in 300 ml for eight to nine hours. boiling water. It is consumed before meals three times a day for two weeks. Bean puree soup. The presence of the first course in the daily diet is mandatory for diabetics. Composition:  

  • Fresh white beans – 300 gr.;
  • Cauliflower – 100 gr.;
  • Two liters of vegetable broth;
  • One medium-sized onion;
  • Vegetable oil – 10 ml.;
  • One boiled chicken egg (or two or three quail eggs);
  • Optionally – a clove of garlic and fresh herbs.

Beans are left in cold water for two to three hours (or longer). Chopped onion is lightly fried, when using garlic, attach it to the onion and stew for three minutes. The cabbage is washed and immersed in broth. Bringing to a boil, add beans and onions (with garlic) to it. Readiness is achieved in about an hour. Use a blender to grind the slightly chilled soup until smooth. Sprinkle with herbs when serving. If you wish, you can make the puree soup more nutritious, add a boiled hard-boiled egg to it. Bean salad can serve as a stand-alone dish or serve as a side dish. Composition:  

  • 0.5 kg. green beans;
  • 2-3 fresh carrots;
  • Grape vinegar;
  • Dressing – vegetable oil (preferably olive oil) and basil, salt to taste.

Put peeled and cut into thin long pieces carrots together with beans in boiling water and cook until tender. When reached, remove from water and cool. Mix ingredients for dressing and add to main ingredients. The dish goes well with meat and fish components, and is suitable for individual consumption. You can diversify the menu by preparing options for bean salad with tomatoes, rice. Applying white beans will give the dish a new flavor. The choice of recipes and combinations is very wide. It depends on personal taste and preference. An important requirement for ingredients is their quality, freshness and processing methods.

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