Why carbohydrates are a threat to people with diabetes
Adequate nutrition for people with diabetes plays an important role in coping with the disease and maintaining a high quality of life. A complete diet involves a varied diet, which contains the required amount of fats, proteins, carbohydrates. The development of diabetes mellitus is associated with dysfunction of the pancreas. In the body with type 2 diabetes, there is a high level of glucose. Its source is carbohydrates, which are represented by plant foods. The intake of carbohydrates in the body is an important prerequisite for obtaining energy for human daily activities.
With diabetes mellitus, the amount of carbohydrates in the diet of patients is up to 60% of the total diet. Carbohydrates are classified into:
- Easily digestible: these include premium flour, sugar, foods containing starch and sugar. The negative effect of easily digestible carbohydrates on the body of a diabetic is due to the fact that the use of this type of carbohydrates leads to a rapid, significant rise in glucose levels. For a diabetic, this can become deadly, so limiting this type of carbohydrates is necessary;
- Slowly digestible: These include fruits and vegetables that are rich in fiber. They differ in that after consuming them, the glucose level rises very slowly, providing the body with energy.
For diabetics, sudden changes in the amount of glucose are very dangerous, therefore slow carbohydrates are preferable for everyone with a sugar level above normal.
When compiling a menu, it is important to take into account not only the ratio of fats, proteins and carbohydrates, but also the indicator of the glycemic load of the product.
Better known is the glycemic index of a food, which reflects the level of glucose. An index exceeding 70% is considered to be high. However, for the competent compilation of the menu, the glycemic load is important, since any product contains a different ratio of proteins, fats, carbohydrates, then the glycemic load is lower than the glycemic index. The glycemic load index is calculated by multiplying the amount of carbohydrates by the glycemic index.
Vegetables, fruits, berries, useful for diabetics
The question of which vegetables and fruits can not and which can be eaten with diabetes mellitus worries every patient, but the method of their processing is also considered important. The way it is cooked and how much it is cut can affect the glycemic index of the food. Diabetics should eat raw or boiled vegetables. To avoid a high glycemic index, you need to exclude juices with or without pulp from your diet, as well as mashed vegetables. A few decades ago, endocrinologists recommended that diabetics significantly reduce the intake of any carbohydrates. This approach to the nutrition of patients led to the rapid emergence of secondary diseases that accompany diabetes. Obesity, atherosclerosis, joint diseases, hypertension, changes in liver cells – these are diseases that are promoted by human nutrition. The modern approach to diabetes treatment is different in that there is no absolute ban on the consumption of carbohydrates contained in vegetables and fruits. Medical science insists that fruits and vegetables must be present in the diet, but it is necessary to know exactly their glycemic load. When choosing fruits and vegetables for diabetics, nutritionists are guided by the fact that food should promote the intake of important trace elements and minerals.
- Pear: in addition to a large amount of fiber, it contains easily digestible iron and helps the gastrointestinal tract;
- Apricot: for the prevention of heart disease, the potassium present in these fruits is beneficial for diabetics;
- Peach: has a positive effect on metabolic processes and contains magnesium and phosphorus, which is necessary for the nervous and skeletal systems;
- White cabbage, cauliflower, Brussels sprouts: these vegetables are champions in fiber and organic acids, which stimulate the activity of the pancreas;
- Beetroot: This vegetable contains the ideal combination of iron, magnesium and vitamin C. This combination has a positive effect on the functioning of the cardiovascular and nervous systems;
- Eggplant: used as a means of preventing atherosclerosis, due to the presence of B vitamins, calcium, potassium and phosphorus. Has a beneficial effect on calcium content, which reduces the risk of osteoporosis;
- Leafy, petioled, root celery: a high content of vitamins A, K, E improves the condition of blood vessels, which are under great stress in diabetes mellitus and concomitant hypertension.
Plant foods not recommended for diabetics
There are no absolutely forbidden fruits and vegetables for diabetics. The main condition for eating a variety of plant foods is a strict knowledge of its glycemic index. This means that a product on the conditionally prohibited list may be present in the diet, but rarely and in very small quantities. Therefore, endocrinologists strongly recommend the use of a culinary scale in order to accurately determine the weight of the product consumed and its glycemic load for each meal.
Caution should be observed when consuming herbal products such as:
- Potatoes: Due to the high starch content, potato dishes should be eaten with great care. Avoid mashed potatoes and boiled potatoes in their skins. These two methods retain the most starch in the product. To reduce its amount, you can leave the peeled potatoes in cold water for several hours, which must then be drained;
- Carrots: This healthy vegetable contains a lot of natural sugar, so it can be consumed in small amounts raw. It is not recommended to completely exclude carrots from the diet of a diabetic, since carrots are a good source of vitamin A, which has a beneficial effect on liver function;
- Corn: is the leader in starch and sugar content among vegetables. It is better to exclude its use from the diet, minerals and vitamins contained in it can be replenished from other products;
- Banana: An overseas fruit that is not recommended for diabetics, especially dried bananas should be avoided as they are light in weight and contain concentrated amounts of starch and sugar in the dried product.
- Raisins: in addition to their high calorie content, this delicacy, often used in the confectionery industry, contains 59 grams of sugar per 100 grams of product.
- Grapes: Despite the usefulness of this berry, you need to strictly limit its use due to its high calorie content and high sugar content, while grapes contain very little healthy fiber.
The amount of vegetables and fruits you eat may be increased if you are taking insulin or medications that regulate insulin production. The decision on taking medications and adjusting the diet is made only by a doctor!
How to reduce the glycemic load of vegetables and fruits
The glycemic load of the food consumed should not exceed 100%. Knowing which fruits / vegetables can not and which can be eaten with diabetes, it is therefore important for diabetics to know how many carbohydrates are in their food. Carbohydrates are found along with proteins and fats in almost all foods, but in different proportions. Therefore, it is recommended to study the composition of all products (and, if necessary, print a memo) in order to know the ratio of the most important elements. When calculating, you need to ensure that the daily intake of all food eaten does not exceed the glycemic load of 100%. At the same time, it is better to divide the intake of vegetables and fruits several times in small portions in order to avoid a sharp jump in sugar. There are several rules that can help reduce glycemic load:
- Choose fruits that are on the verge of ripeness. The sugar content of the product depends on natural and climatic factors;
- Prefer raw, plant-based foods. Any cooking will increase the glycemic index;
- Avoid any, even freshly squeezed juices, because they do not contain useful fiber, but are oversaturated with glucose, fructose, sucrose.