Diabetes is a chronic disease characterized by metabolic disorders due to absolute or relative insulin deficiency. The pancreas is the only organ in the abdomen that weighs 70 to 100 grams and is located in the arch of the duodenum. Plays a key role in the digestion of proteins, fats and carbohydrates. The body also produces insulin, which regulates carbohydrate metabolism. In this article we will talk about what to eat in diabetes mellitus.
Types of diabetes mellitus
Doctors distinguish several types of diabetes according to the cause and course of the disease:
- type I diabetes, insulin dependent;
- Type II diabetes generally occurs in later life, especially in obese patients.
Type I diabetes is usually the result of damage to the pancreas. That is, primary damage to beta cells (those that produce insulin in the pancreas) and an absolute deficiency in insulin secretion.
The initial symptoms of type I diabetes are severe thirst and hunger, unexplained weight loss, frequent urination, blurred vision, fatigue, and chronic infections. In some cases, the onset is accompanied by convulsions, confusion, slurred speech, loss of consciousness. Type I diabetes mellitus is considered an immunological disease.
Type II diabetes is more common in obese people. The disease can be congenital or acquired and is characterized by a decrease in pancreatic insulin secretion in addition to insulin resistance. This means that the body does not have enough insulin to perform this function.
The disease is accompanied by excessive thirst and profuse urination, slowly raising blood sugar levels. The patient feels weak and sleepy. The disease often begins in middle-aged people and the elderly. However, in recent years there has been a dramatic increase in the number of young patients with type II diabetes. And the number of overweight and obese children and adolescents with this condition in an alarming way.
What is hyperglycemia
Hyperglycemia - blood glucose levels are higher than normal. Symptoms of hyperglycemia include excessive thirst, dry mouth, frequent urination, weight loss, and excessive daytime sleepiness.
The most common cause of hyperglycemia is undiagnosed or poorly controlled diabetes. In people with diabetes, this condition can be caused by a lack of insulin.
In rare cases, hyperglycemia is the result of infectious and endocrine diseases (acromegaly, Cushing's syndrome). The risk of late complications, especially in the cardiovascular system, is high.
Chronic hyperglycemia is associated with dysfunction and dysfunction of various organs - eyes, kidneys, nerves, heart and blood vessels.
Proper nutrition for diabetes
Diet is a very important part of diabetes prevention. Adequate blood glucose and lipid levels and optimal blood pressure should be maintained. A well-chosen diet reduces the risk of developing diabetes and minimizes the risk of developing vascular disease. An appropriate diet regimen for diabetes plays an important role in the prevention and treatment of chronic complications of diabetes. Including microvascular complications, retinopathy, nephropathy, diabetic neuropathy and others.
Diabetes mellitus Eating is one of the main factors affecting the outcome of diabetes.
Sugar is important for life, but in this case it is better to remove the sugar bowl! Diabetes mainly affects the metabolism of carbohydrates. People diagnosed with diabetes should limit their intake of sugar or carbohydrates.
Sugar:
- monosaccharides - glucose and fructose are found in fruits and honey;
- sucrose is a sugar from a disaccharide sugar bowl;
- polysaccharides - flour products, cakes, cookies and bread, potatoes, bananas, noodles, meatballs, pasta, pancakes and more.
Carbohydrates for diabetes
Carbohydrates are part of our diet. Their consumption should cover 55-60% of the total demand. Much depends on the shape and structure of the carbohydrate. Carbohydrates in the gastrointestinal tract are digested and broken down into simple sugars - mainly glucose.
Please note that too many carbohydrates cause the pancreas to constantly stimulate beta cells to produce and secrete insulin.
As our blood sugar levels rise, our pancreas secretes insulin. Insulin is a hormone that allows glucose to enter cells. Simple sugar, like glucose, is rapidly transported to the cells in about an hour.
Unfortunately, insulin is a hormone that lasts for several hours and does not like to be "unemployed". Thus, an increase in insulin levels causes fluctuations in blood glucose levels and carbohydrate starvation.
A hungry person opens the refrigerator and starts eating to satisfy this feeling of hunger. The adrenal glands receive information: fluctuations in blood glucose. All of these reactions are signals to the adrenal glands to secrete adrenaline. This creates a bad period that causes stress, depression and autonomic neurosis (neurasthenia).
Therefore, it is advisable to minimize carbohydrate intake. In this case, fluctuations in blood glucose levels and excessive production of the hormones insulin and adrenaline do not occur.
Glucose passes through the walls of the digestive tract and enters the various organs along with the blood, where it is converted and becomes a source of energy. When there is not enough exercise, the need for energy decreases, and glucose accumulates as glycogen in the muscles and liver.
When overdosed, glycogen is converted into fat, leading to fatty liver and the accumulation of more body fat. The metabolic process of glucose is controlled by insulin, a hormone produced in the pancreas.
Carbohydrates, the main energy material, can enter the cell only with the help of insulin, which distributes simple sugars in the body. However, insulin deficiency, for example, causes an increase in blood sugar, followed by severe cell turnover. Insulin deficiency generally causes diabetes in children and adolescents - type I diabetes.
Protein in diabetes mellitus
Protein should cover 10-15% of energy needs. During pregnancy, children need a larger amount for pregnant women. The most valuable animal protein is found in lean meat, cottage cheese, eggs and sour milk.
Since our body can produce 56 g of sugar per 100 g of protein, it is important to limit protein intake. You need to eat high quality protein (yolk, meat skin) to avoid harm to the body. Sources of vegetable protein are soy, legumes, dark bread made from wholemeal flour.
Diet for diabetes mellitus or not
The diet for diabetes mellitus should include foods such as egg yolks, butter, sour cream, milk and unsweetened vegetables in the first stage of treatment.
During this time, you should significantly reduce or eliminate from the diet: egg whites, lean meats, fish, poultry and nuts.
People with diabetes should not eat dinner or foods high in protein. Cannot use body at night. Because the pancreas does not produce enough insulin, blood glucose levels rise in the morning. In this case, a meal consisting mainly of carbohydrates and fats is recommended.
Fats have the most energy. They pay only 30% of daily energy consumption. They already contribute to the development of obesity.
Spices such as cinnamon, garlic, cloves, turmeric and bay leaf lower cholesterol and blood glucose levels.
Can diabetics eat fruits and vegetables? Yes, because they are a rich source of vitamins and minerals. Fresh vegetables, including broccoli, are ideal for diabetics as a great source of chromium. An onion that can work to release insulin. On top of potatoes (boiled potatoes raise blood sugar very quickly), asparagus, raw carrots, fresh cucumbers, sauerkraut, complex leaves and carrot tea and garlic.
Vegetables you can eat without significant restrictions:
- tomato;
- fresh and salted cucumbers;
- raw and cabbage acid;
- chicory;
- kohlrabi;
- radish;
- pepper;
- lettuce
- mushroom;
- pumpkin.
An excellent anti-diabetic remedy - fresh strawberry leaves of unripe fruits. Strawberries can prevent diabetic retinopathy - Studies have shown a significant improvement in vision in people suffering from eye diseases during diabetes. This disease causes changes in the bottom of the eye, which significantly impairs blood flow.
It is recommended that overweight diabetics (BMI over 25) limit their calorie intake to lose weight.
Food Glycemic Index
Blood glucose is affected not only by the amount of carbohydrates, but also by the type. Therefore, it is necessary to control the amount and quality of carbohydrates in the diet, but it is also desirable to calculate the glycemic index of the product.
Low GI foods are slowly digested and assimilated, do not raise blood glucose quickly and do not stimulate insulin secretion. A low GI diet reduces the risk of developing insulin-dependent diabetes.
The higher the GI value of a food, the higher the blood glucose level after consuming that food. Foods with high levels of GI are like blood glucose. Slow absorption after eating low GI foods and a gradual increase and decrease in blood sugar help control blood sugar in diabetics. It is best to eat foods with a GI of less than 60.
GI of foods is much lower when consumed in its natural form, ie raw and unprocessed.
Diabetics are also advised to abstain from alcohol.