A metabolic disorder in which glucose is absorbed by the body with an insufficient degree is the cause of the onset and development of diabetes mellitus. Therefore, patients need special products, including special bread for diabetics with a low carbohydrate content. He must necessarily enter the diet of diabetics of both types I and II.
What can and what can not be
One of the myths about diabetic nutrition is that you can not eat bread with diabetes. This statement is a half-truth, since in these cases not all types of bread can be included in the diet. In particular, completely delete from the menu the following types:
- baking;
- white wheat products( this includes loaves, baguettes, etc.);
- baking from wheat flour of the highest grade.
These bakery products are highly hydrocarbon-containing, their use can lead to hyperglycemia.
The following types of bread are recommended for diabetics:
- rye;
- diabetic bread;
- wafer bread.
Relative to rye - allowed:
- Borodino;
- with the content of wheat flour is not the highest grade;
- with bran and whole grain cereals.
The latter product makes especially valuable in diabetes mellitus a high content of dietary fiber and a low carbohydrate content, and they are classified as slowly fissile. In addition, whole grains increase its calorific value in comparison with ordinary rye bread for at least 10 calories. All this in aggregate gives a feeling of satiety for a fairly long time.
Where to take a bread product for the diabetic diet
These products can:
- acquire in retail;
- to manufacture at home.
If you talk about different stores, you should be cautious about various types of products called "Diabetic", because manufacturers do not always know what exactly should be included in the recipe of such bread products.
You can bake rye bread in a bakery, an oven and even a multi-store at home.
Exclusion from the rules of the diet
In some cases, doctors may allow you to consume white bakery products - but that does not mean you can eat it as long as you want. Such a product is allowed in small quantities and only to those who suffer from diseases of the gastrointestinal tract:
- gastritis;
- with stomach ulcer;
- ulcer of the duodenum.
The reason for this relaxation of the diet is rye baking increases acidity and has the property of irritating the gastric mucosa. But also white bread in such cases it is better to dry in the oven, as fresh pastry "launches" a rapid process of fermentation in the digestive system.
What kind of methodology can you use diabetics to correctly calculate the safe amount of a product in your menu, and the proper rationing taking into account the type of diabetes, calories and carbohydrate content?
Bread unit as a single measure
This unit was introduced by nutritionists so that it is possible to bring to a common denominator food for diets in diabetes mellitus of any type, since even allowed products vary greatly in their parameters. Bread unit is the amount of carbohydrates that increases the blood sugar level by 2.8 mmol / l. In one grain unit from 12 to 15 grams of carbohydrates, and for their assimilation you need 2 insulin units.
The formula "1 bread unit = 2 insulin units" is important for patients with type 1 diabetes mellitus, or insulin-dependent. This unit is used to calculate not only the amount of bread in the menu, but for other products that can be eaten with diabetes. Daily rate - from 18 to 25 grain units.
What should be the rate of consumption of bread for diabetes, given the glycemic index( the rate of increase in blood sugar)?
One bread unit for white bread - 20 grams. In other species, the weight equivalent is more: 25 grams for ordinary rye, 30 for bread with bran. But for Borodino this is 15 grams. The highest glycemic index in white is 95, and the same product is the most caloric index( 260 calories).The lowest index in bran bread( not higher than 50), but its calorie content is higher than that of rye( 227 and 200, respectively).
Based on these data, each patient with diabetes mellitus can make his own menu and choose the necessary amount of bread product, taking into account the type and severity of the disease.
Note: With type II diabetes mellitus( insulin-independent), the right diet is the main treatment, whereas type I diabetes requires insulin therapy, the diet is a measure of ancillary. But this does not mean that it can be neglected.
Breadsticks
This product is made from:
- cereals;
- croup. Cereals can be wheat and rye. Breads from cereals for diabetic menus are made from chopped rice and buckwheat.
At their manufacture yeast is not used, but in their structure enter:
- vitamins;
- cellulose;
- microelements;
- vegetable oil( mainly sunflower oil).
Such a composition allows patients with diabetes to eat bread without fear for both types of disease, including with accompanying stomach problems.
The choice and the correct use of
Nutritionists say that the ideal bread for diabetics is black with a glycemic index of no more than 51. The substances contained in it are not just useful - they are necessary for the full life of the patient. These are iron, thiamine, riboflavin, folic acid, vitamin B and others.
But it also needs to be eaten correctly, considering that the total amount of consumed carbohydrates should not exceed 325 grams per day. The more carbohydrates are contained in other dishes, the less bread you can eat.
If the patient can not without carbohydrate food, he should have wafer bread, which is also called protein. It includes starch, minerals( including salts), microelements, vitamins and enzymes.
How to cook at home
The recipe for making homemade black bread in a bread maker or oven is simple. For this, bran and coarsely ground flour, water and salt will be needed. Instead of sugar - fructose. Yeast - only dry.
If it is cooked in a bread maker, you just need to cover all the products and select the desired mode( "Normal bread").After the due time, the product can be removed and eaten.
The cooking technology in the oven is somewhat different. To do this, the products are mixed separately, then the dough after a while is laid out in a greased with vegetable oil and placed in a preheated oven to 200 ° C.In addition, so that the bread baked in this way is tastier, it is taken out after it is ready, lightly moistens the surface of the product and put into the oven for another 5 minutes. Taste quality from this will improve.
"Bread" rules for diabetes
- If the choice of bread for type I and type II diabetes took into account the recommendations of a doctor or a nutritionist, it is better to consult with them before you start to eat another type of bread products.
- If the patient begins to feel discomfort in the stomach, you need to see a doctor - maybe the reason for this rye bread, which caused irritation of the mucosa. Hence, it is necessary to revise the "bread standard".
- You can not change the recipe by baking bread at home. This can provoke hyperglycemia.
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