Diabetes is a serious and insidious disease, practically everyone who suffers from such a severe endocrine disease knows about it. One particular thought should be in the head of every diabetic patient: following the right diet is more than 70% of the success of effective control of diabetes, so the issue of cocoa in diabetes becomes very important and relevant, because it is no secret that a huge amount of cocoa products surrounds us who want to eat.
How to be with diabetes
The question of whether it is possible to drink cocoa in diabetes mellitus, disturbs a good half of patients. After all, uncontrolled consumption of confectionery, baking, sweets, including chocolate, which includes cocoa, often leads to diabetes. However, do not immediately get upset, because with proper use, it not only does not harm, but also helps people with diabetes. Studies have been conducted that have proved that flavanols and flavanoids in the composition have a relaxing (relaxing) effect on the vascular wall. So its use can even help patients with type 1 and type 2 diabetes reduce the risk of developing cardiovascular complications of the disease.
Flavanoids, which are found in large quantities in cocoa, have an angioprotective effect. When used systematically, they contribute to an increase in the internal diameter of the arteries, which increases blood flow and perfusion in the organs, thereby reducing the risk of thrombosis and embolism. Mars studies on diabetics have shown that, in retrospect, the use of such products reduces the overall risk of heart attacks and strokes in diabetics by more than 5%.
How to be with chocolate
We all know the fact that chocolate contains a large amount of cocoa, that it gives chocolate its natural taste and aroma. For diabetics, "chocolate" is a relative concept, because this product can be both harmful and useful. It all depends on the positioning of the manufacturer. Flavonoids, which are often removed from chocolate and replaced by large amounts of sugar, add a bitter taste to chocolate. Such chocolate will be harmful to diabetics, but bitter chocolate drink in small quantities, on the contrary, helps to improve the functioning of the cardiovascular system.
It is possible to consume bitter chocolate with a high concentration of cocoa in type 2 diabetes, but in small quantities, since nobody has canceled the calorie content of chocolate, and practically all patients have problems with reduced metabolism.
Regarding white chocolate, it can be said that it contains only cocoa butter, which has nothing to do with the natural product. From such chocolate should be completely abandoned.
Diabetics can use bitter chocolate, but in a small amount
How best to use
The product can be consumed in the most diverse form, it is far from necessary that it be in the form of chocolate. There are many dairy and other cocoa powder-based beverages. Drinks based on it can be drunk, but do not lean on the use of sugar and various syrups. With proper processing, cocoa retains most of its valuable and beneficial properties at the time of consumption. It contains a large number of antioxidants that prevent the progression of atherosclerotic changes in blood vessels and slow down lipid peroxidation. It is best to use cocoa in its pure form, without additives and impurities, which often damage the body of a patient with diabetes.
Harm is still there
Cocoa can be used, but in moderation, only of natural origin, without flavoring additives and impurities. In this case, the product will be very useful, but often on the shelves simply do not find this cocoa. The situation is especially difficult with cocoa powders ready for dilution. If you pay attention to the composition, it can become bad from the huge amount of food additives in the form of sugar, flavors and preservatives. Such drinks lead to a sharp rise in blood sugar, which should not be tolerated by diabetics. Be sure when choosing cocoa, pay attention to the composition and understand the difference between the natural product and some incomprehensible powder.
Cocoa with milk is not only tasty, but also useful
Cocoa is a tonic substance that stimulates the gastrointestinal tract, the brain and activates metabolic processes. This must be considered when using. It is best to use this product in the morning and in the afternoon, but in the evening and at night it is worth refraining, since it has a stimulating effect. In diabetes, you can eat foods containing cocoa and drink beverages based on it, but try to follow the following principles:
- Cocoa drinks are best consumed with reduced-fat dairy products.
- Drink only warm drinks.
- When used, pay attention to the amount of sugars in the composition.
- It is not necessary to combine with sugar substitutes, since the useful properties of the product are lost.
You should not eat cocoa-based confectionery, as they dramatically increase the level of glucose in the blood, which adversely affects the already disturbed metabolic processes in the body of a diabetic. There are special confectionery products, which include cocoa, developed for patients with diabetes, that's what you should pay attention to.