How and what vegetables can you eat with diabetes?

Diabetes mellitus causes a limitation of the body’s ability to convert glucose into energy and, as a result, a wrong metabolism. Therefore it is necessary to resort to a specific diet, excluding foods with a high content of carbohydrates and fats. Vegetables, on the contrary, are recommended for use with this ailment and have a number of useful qualities. Although there are exceptions, which we will discuss below.

The benefits of vegetables in this case are as follows:

• a large amount of fiber, which allows you to improve the absorption of food and the bowels, to establish a metabolism;
• acceleration of carbohydrate metabolism and stabilization of blood sugar levels (vegetables contain trace elements necessary for faster breakdown and elimination of sugars, due to which insulin reserves are not reduced);
• enriching the body with vitamins, minerals and amino acids, giving it a tone;
• getting rid of toxins, improving the blood;
• the presence of antioxidants that slow down the aging of the body, improve blood circulation, which has a positive effect on the nervous system;
• positive effects on hair and skin, weight loss and the risk of diabetes complications in the case of systematic consumption of vegetables.

When correcting a diet for people with type 2 diabetes, it is important to choose vegetables that contain carbohydrates, as they have a large effect on glycemia, the glucose concentration observed in blood after eating. There are special product tables in which the glycemic index (GI) is indicated, showing how much the consumption of this product increases glycemia. This index is measured in percent. The glycemic index can be:

• low - up to 30% (these are slowly digestible foods that are safe in case of diabetes: cereal from cereals, poultry meat, some vegetables);
• middle - from 30 to 70% (this is oatmeal and buckwheat porridge, eggs, legumes, a number of dairy products);
• high - above 70% (these are potatoes, rice, semolina, flour products, honey, chocolate and other sweets).

Consider which vegetables are good for diabetes type 2 and have low GI.

• White cabbage (GI - 10). Low-calorie, contributes to good insulin production and the work of internal organs, strengthens the immune system, removes cholesterol.
• Cauliflower (GI - 15). It is very rich in vitamins necessary for blood vessels and improving blood circulation.
• Bulgarian pepper (GI - 15). It improves the metabolism of fats and the work of the stomach, helps in the breakdown of carbohydrates.
• Squashes (GI - 15). They have very few carbohydrates. They help eliminate cholesterol, strengthen the walls of blood vessels.
• Eggplant (GI - 10). Provide excretion of fats, toxins, excess fluid, stabilization of insulin levels.
• Cucumbers (GI - 20). Rich in potassium, vitamin C, regulate carbohydrate metabolism.
• Tomatoes (GI - 10). They prevent the formation of blood clots, thin the blood.
• Greens (dill, parsley, lettuce, spinach). It has a high content of vitamin C and vitamins of group B, potassium, iron.
• Radish (GI - 15). It has a choleretic and diuretic effect, promotes good digestion and removal of toxins.
• Olives (GI - 15). They are composed of antioxidants, contribute to the good work of the heart and the digestive system.
• Jerusalem artichoke (GI - 50). Improves the body's production of insulin, accelerates the metabolism, is useful with elevated pressure.
• Legumes (peas, beans, soybeans, lentils) - in limited quantities due to the rather high carbohydrate content. However, the beans themselves should not be consumed, their GI - about 80.

Now pay attention to the vegetables that can not be consumed or should limit the amount consumed:

• sweet potato (GI - 60);
• beets (GI - 70);
• maize (GI - 70);
• carrots (GI - 85);
• turnip, turnip (GI - 85);
• potatoes (GI - 90).

As for potatoes, it is undesirable. It has a lot of starch and carbohydrates. Particularly dangerous fries and fried. He will bring the least harm in boiled form in combination with other vegetables in a salad or side dish. It is also recommended to pre-soak the vegetable in water, which will reduce the level of starch and to some extent the glycemic index.

It is also important for diabetics to consider the method of cooking consumed vegetables. It is preferable to eat them raw, since vitamins and useful properties are preserved better, and during processing, cellulose is destroyed, the glycemic index and caloric content increase. And the longer the treatment, the higher the GI.

It is not prohibited to make harvesting of vegetables, but there are some restrictions, taking into account prohibitions regarding sugar and salt. Interestingly, sauerkraut contains less carbohydrates and less calories than fresh. Variety in the diet will help make a variety of salads. Their composition may include lean meat. Salads should be refilled with butter or yogurt, mayonnaise is contraindicated.

A lot of use in fresh juices and blended smoothies. You can drink tomato juice, well combined with tomato and Bulgarian pepper. Carrot juice is better to use with the addition of apple sugar or sugar substitute. Cabbage juice is drunk in limited quantities and infrequently.

There are some nutritional principles for diabetics:

• eat a wide variety of vegetables;
• eat often and in small portions;
• when cooking soups use vegetable broths;
• not to allow surges in the amount of carbohydrates and calories consumed daily;
• eat vegetables, the richest in vitamins and microelements, especially with weakness and loss of strength.

Admittedly, for diabetics, freezing and drying will be the most preferable methods of preparation. In case of conservation, it is necessary to exclude sugar or use sugar substitutes. Here are some recipes.

We will need: cucumbers, tomatoes, herbs, garlic, currant leaves. In a sterilized jar add all the listed ingredients. Dissolve in a liter of water 3 tablets of stevia and a tablespoon of salt and lemon juice. Boiling pour the solution into a jar and insist 10 minutes. Then the brine is again placed in a saucepan and boiled again, and then poured hot in a jar of vegetables. Banks need to roll up and store in the cold.

Bright ripe fruits of pepper, peeled from the core and seeds, placed in jars and pour vinegar solution (2 cups of vinegar 8% per liter of water). Banks are covered with parchment paper and kept for 1 week at a temperature of about 20 degrees, and then another week at a temperature 5 degrees lower. Peppers can then be stored in the refrigerator for up to 3 weeks.

It is necessary to take 1 glass of small cucumbers and green beans, 2-3 carrots, 4 small tomatoes, half a cup of small onions, cauliflower heads. For the marinade: 500-750 ml of vinegar, mustard seeds, nutmeg, a little vegetable oil, salt and pepper. Beans, cabbage and carrots are boiled in a separate bowl and cooled. Put in layers in a jar with the other vegetables.Cook the marinade from the above ingredients and pour vegetables over them hot. They should be covered them a couple of centimeters. Keep refrigerated. A week later, the salad can be eaten.

It is necessary to take about a dozen tomatoes, a few cloves of garlic, a few sprigs of dill, a few black peppercorns, small pieces of burning pepper and horseradish, currant leaves and cherry leaves, a small sheet of horseradish or part of it, bay leaf. All this develops in a jar, filled with boiling water and left for about 20 minutes. Then the water is drained and again boiled with the addition of vinegar and salt (approximately 20 g each). Banks again poured boiling water, roll up and keep upturned until it cools.

On what vegetables can reduce the level of sugar, see below.