The main indicator of the state of the body in diabetes is the level of glucose contained in the blood. The therapeutic effect is aimed at the regulation of this level. In some ways, this problem can be solved partially, for this the patient is prescribed diet therapy.
It consists in regulating the amount of carbohydrates in food, in particular, this concerns bread. This does not mean that patients with diabetes need to completely eliminate the bread from your diet. On the contrary, some of its varieties are very useful in this disease, a good example is bread made from rye flour. The product contains compounds that have a beneficial therapeutic effect on the patient's body.
Bread overview for diabetics type I and II
Such products contain in their composition vegetable proteins, fiber, valuable minerals (iron, magnesium, sodium, phosphorus and others) and carbohydrates.
Nutritionists say that bread contains all the amino acids and other nutrients the body needs. It is impossible to imagine the diet of a healthy person if there are no bread products in one form or another.
But bread for diabetics is not all useful, especially for those people who have problems with metabolism. Even healthy people should not eat foods that contain fast carbohydrates. For overweight people and diabetics, they are simply unacceptable. The following bakery products should be excluded from the diet of a diabetic:
- White bread;
- baking flour of the highest grade.
These products are dangerous in that they are able to dramatically increase the level of glucose in the blood, which leads to hyperglycemia and the resulting symptoms. Patients with diabetes mellitus can eat only rye bread, with a small amount of wheat flour and only 1 or 2 varieties.
Diabetics recommended rye bread with bran and whole grains of rye. Eating rye bread, a person remains full for a long time. This is because, because of the dietary fiber, rye bread contains more calories. These compounds are used to prevent metabolic disorders.
In addition, B vitamins are found in rye bread, stimulating metabolism and contributing to the full function of the blood-forming organs. Another element of rye bread - slowly split carbohydrates.
What bread to prefer
As shown by numerous studies, products containing rye are very nutritious and useful for people with impaired metabolic processes. However, diabetics should be careful about bread labeled "Diabetic", which is sold at retail outlets.
Such products are mostly baked from high-grade flour, because bakery technologists are more interested in sales volumes and know little about the restrictions for sick people. Dietitians do not impose an absolute ban on the use of muffins and white bread for all diabetics.
Some diabetics, especially those who have other disorders in the body, for example, in the digestive system (peptic ulcer, gastritis) can use small quantities of baking and white bread in small quantities.
In diabetes, it is very useful to include special bread in the diet. In addition to the fact that these products contain only slow carbohydrates, they also prevent problems in the digestive system. Diabetic breads are rich in vitamins, fiber and trace elements.
In the process of their production, yeasts are not used, and this has a very positive effect on the intestinal tract. In diabetes, it is preferable to use rye breads, but wheat bread is not forbidden.
Diabetics should always be guided by the glycemic index of the product used. The optimum figure is 51. 100 g of Borodino bread contains 15 grams of carbohydrates and 1 g of fat. For the body is a good value.
When this product is consumed, the amount of glucose in the blood increases to a moderate degree, and due to the presence of dietary fiber, the level of cholesterol decreases. In addition, Borodino bread also contains other elements:
- folic acid,
All these compounds are simply vital for diabetics. But rye bread should not be abused. For a patient with diabetes, the rate of this product is 325 grams per day.
Waffle (protein) bread
This product is developed by nutritionists specifically for patients with diabetes. Along with the high content of easily digestible protein, the amount of carbohydrates in waffle bread is low. But here you can find a complete set of vital amino acids, numerous trace elements and mineral salts.
A bit of cooking
Easy and simple recipe suitable for those who can cook it in the bread maker.
The preparation of the product in the bread maker takes 2 hours and 15 minutes.
- White flour - 450 gr.
- Heated milk - 300 ml.
- Buckwheat flour - 100 g
- Kefir - 100 ml.
- Instant yeast - 2 h l.
- Olive oil - 2 tbsp.
- Sweetener - 1 tbsp.
- Salt - 1.5 h l.
Grind buckwheat in a coffee grinder and pour all other ingredients into the oven and knead for 10 minutes. Set the "White bread" or "Main" mode. The dough will rise for 2 hours, and then bake for 45 minutes.
Wheat bread in a slow cooker
- Dry yeast 15 gr.
- Salt - 10 gr.
- Honey - 30 gr.
- Flour of the second grade of wholegrain wheat - 850 gr.
- Warm water - 500 ml.
- Vegetable oil - 40 ml.
In a separate bowl combine sugar, salt, yeast and flour. Slowly, pour a thin stream of oil and water, slightly stirring the mass. Knead the dough manually until it stops sticking to the hands and to the edges of the bowl. Grease the bowl with oil and evenly distribute the dough in it.
Baking takes place in the "Multipovar" mode for 1 hour at 40 ° C. After the allotted time comes out without opening the lid, set the "Baking" mode to 2 hours. When until the end of time 45 minutes, you need to turn the bread to the other side. The finished product can be used only in the cooled form.
Rye bread in the oven
- Rye flour - 600 gr.
- Wheat flour - 250 gr.
- Alcohol yeast - 40 gr.
- Sugar - 1 tsp.
- Salt - 1.5 h l.
- Warm water - 500 ml.
- Black treacle 2 hl (if replacing the molasses with chicory, you must add 1 hl of sugar).
- Olive or vegetable oil - 1 tbsp.
In a large container sift the rye flour. Sift the white wheat flour into another bowl. Half of the white flour to select for cooking sourdough, and the rest of the combine in rye flour.
- From the prepared water, take ¾ cup.
- Add molasses, sugar, yeast and white flour.
- Mix thoroughly and leave in a warm place until lifting.
In a mixture of two types of flour put salt, pour the leaven, the remnants of warm water, vegetable oil and mix. Knead the dough by hand. Leave to approach in a warm place for about 1.5 - 2 hours. The form in which the bread will be baked, lightly sprinkle with flour. Take out the dough, knead it again and, having beaten about the table, put it in the prepared form.
From above, the dough should be slightly moistened with water and smoothed by hand. Cover the lidded form again for 1 hour in a warm place. Preheat the oven to 200 ° C and bake the bread for 30 minutes. Sprinkle the baked product right in the form with water and put it in the oven for 5 minutes. Cooled down bread cut into slices and serve.