Diabetes mellitus: allowed and banned food

Foods banned:

* All sugar and sugar products;
* Cakes of all kinds, prepared with sugar;
* Chocolate, Turkish delight, halva;
* Syrups;
* Crackers flavored with sugar and cream;
* Sucrose-rich fruits: grape, bergamot pears, dates, raisins, figs, chestnuts;
* All alcoholic beverages.

Food to be consumed only weighed:
* Bread which has an average of 50 g% carbohydrate;
* Pasta and cereal derivatives: noodles, macaroni, spaghetti, rice, semolina, which were weighed raw around 70 g% carbohydrate, and boiled containing only 20 g% carbohydrates
* Sweet milk or beaten, yogurt, curd, cheese containing an average of 4 g% carbohydrate;
* Vegetables with a content up to 10 g% carbohydrate: onion, carrot, parsley root, leeks, celery, beets;
* Vegetables containing 15 g% carbohydrate: beans green peas, parsnip;
* Vegetables contain up to 10 g% carbohydrate: strawberries, cherries, red currants, mirabelle, orange, tangerines, nuts, apples and  strawberry;
* Fruit containing up to 15 g% carbohydrate: blueberries, cherries in June, mulberries, quinces, Jonathan apples, peaches, raspberries, apricots;
* Fruit containing up to 20 g% carbohydrate: grapes, plum, bergamot pears, bananas.

Salt is normally used and accepted, also all the spices (the spicy in moderation). Is also allowed meat and vegetables

Rules on how to prepare food

1. Do not use sugar and sugar products to food preparation. Will be always sweeten only with saccharin. A saccharine tablet corresponds to 10 grams (2 teaspoons) of sugar.

2. Permitted daily menu will include foods from all main groups.

3. Fruits and vegetables will not deprive the diabetic menu, but only within the limits allowed carbohydrates;

4. Preparation of sauces will be made without flour. If flour is necessary, however you will have to calculate the carbohydrate content;

5. Regarding vegetables, those with less than 5 g% carbohydrate content is not usually taken in daily carbohydrate calculation, but if eaten in large quantities (over 200-300 g / day) you should count it. The 10 g% carbohydrate, which are usually used in soup, cooked base will be taken in the calculation of carbohydrate ration, regardless of the amount used;

6. Pasta, weighed raw, contain 75-80 g% carbohydrate, 20 g% only when they are cooked (like potatoes);

7. Fruits and vegetables, baked or cooked will also be weighed before heat treatment;

8. Give priority to vegetables, fruits and grains, which increase blood sugar in slowly and to lower levels compared with those from other sources of carbohydrates.

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