The diet for
diabetics does not differ in principle from the guidelines for one healthy food.
The objectives of the dietary advice are:
• obtaining
and maintaining normal blood sugar levels through the diet, the to coordinate medication and physical
activity as well as possible;
• obtaining
or maintaining optimal values for cholesterol and the fats in the blood;
• obtaining
or maintaining a normal body weight; in case of overweight, an energy-restricted diet is recommended in
combination with some extra physical exercise;
• the
occurrence of acute complications (hypo- and hyperglycaemia);
• avoiding
long-term
complications such as problems with the eyes, the kidneys, the blood vessels and the
nerves.
To achieve all this, it is important that
the dietary advice is adjusted individually is becoming.
The main components of our food are:
- vitamins
- fats
- minerals
- proteins
- water
- dietary fiber
Together these
nutrients, present in different foods, ensure for the body to function properly. The foods containing carbohydrates deserve
special attention in diabetes because they are directly related to insulin.
Carbohydrates
are the most important fuels for the body. Carbohydrates are nutrients that provide the body with
the necessary energy for heat production, muscular work and functioning of the organs.
A good diet gets at least 55% of the energy from carbohydrates. They occur in the form of starches and
sugars. All
starches and sugars from the food are converted into simple sugars, mainly glucose, which are
absorbed into the blood.
Types of carbohydrates: Carbohydrates can be classified into:
1. Multiple carbohydrates
- occur in starchy
products such as bread, pasta, rice, legumes, potatoes and vegetables. This form of carbohydrates is recommended. They do the blood sugar very much gradually
increase and are valuable because they are also other than carbohydrates contain
important nutrients and dietary fiber.
Full grain
products such as whole meal bread, brown bread, whole grain pasta, brown rice are preferable to
white bread and other refined (white) grain products.
2. Simple
carbohydrates
- occur
in grape sugar, plain sugar, brown sugar, candy sugar, candy syrup, jams, honey, sweetened drinks and dishes,
sweets, sweetened, pastries, ice cream, soft drinks, .... They are usually quickly converted to
glucose and the blood sugar quickly rise.
They
contain no other important ones nutrients. With this form of carbohydrates must be handled
carefully to become. Eating a lot of sugar is not good for anyone. Sugar used to be for diabetics even taboo. Now sugar is incorporated into the diet in
moderation like in any healthy diet. Sweets are preferably eaten in combination with a
meal (see glycemic
index).
With
low blood sugar (hypoglycemia) the simple carbohydrates are recommended. Two lumps of sugar or 4 tablets of grape
sugar or a half soft drink (100-125 ml) can quickly restore low blood sugar.
- - Fruit
and milk products such as milk, yogurt and buttermilk (except cheese) also belong to the group of simple
carbohydrates. Fruit
contains carbohydrates in the form of fructose (= fruit sugar). Milk, yogurt and buttermilk (no cheese) contain carbohydrates in the form of lactose (= milk sugar). Fruit and milk products are good sources
of carbohydrate and recommended.
Sugar is a very
one-sided
food, which is not necessary nutrients contains. It delivers a lot of energy and quickly leads to
overweight. Sugar
is moreover,
harmful to the teeth. That's why it's better for everyone only in moderation. After eating sugar the blood sugar will rise quickly. That is why sugar was strictly forbidden
in diabetes in the past. The however,
recording speed is strongly influenced by the presence of others nutrients (see glycemic index).
The use of small amounts of sugar can, but
must therefore, be individual being watched:
• In
any case, good and stable blood sugar values must be present are, glycemic peaks are best avoided.
• Sweets
usually bring a lot of energy, little dietary fiber and often also a lot of saturated fat and
cholesterol. In
the case of overweight, sugar becomes better replaced with an energy-free sweetener (see page 13).
• The
time also plays a role. Eat sweets preferably in combination with a meal.
Well: - jam or gingerbread on brown bread, as part
of the meal, rather than special diet products.
- a
small pastry or ice cream as a dessert
- a
fiber-rich
cake as a healthy snack
Not: - sugar in coffee or tea
- regular
soft drinks
- sweets,
pastries or ice cream in between
In sugar and home-made desserts, sugar can be easily
absorbed by sweetener to be replaced.
1 .
Energy-free sweeteners *
These are sweeteners that provide no or
negligible amounts of energy (therefore also no carbohydrates). They are most suitable for replacing sugar. This group includes aspartame, acesulfame-K, cyclamate and saccharin. These sweeteners are also used by the
industry in the preparation of jams, biscuits, soft drinks, sweets, extra sweet sugar
cubes, chocolate, ....
The Belgian legislation regulates the use
of these additives or additives in the food because they can be harmful in large
quantities health.
The maximum quantity stated on the
packaging must not be exceeded to become. Normally a much smaller amount is enough for sweetening of dishes. It is recommended not to consume more than
½ liter of light soft drinks per day to drink. In case of overuse of light soft drinks, one can limit the acceptable dose. This certainly applies to children.
2 .
Energy-supplying (bulk) sweeteners
Energy-producing sweeteners are sweeteners that do have a
certain amount provide
energy. This
includes products sweetened with fructose (fruit sugar) and with sugar alcohols (polyols).
3 .
Mixed
sweeteners
Mixed sweeteners contain sugar to which one or more
energy-freesweeteners
have been added. By using an energy-free sweetener the sweetening power of sugar becomes much stronger and less should be used. But the presence of sugar will therefore
still have an influence on it the glycemia and still supplies energy (kcal)!
Fats are rich
energy sources. They
often increase the energy supply unnoticed of the meal. Fats deliver twice as much energy (kcal) as carbohydrates and egg whites. Too much fat thus easily leads to overweight. Limit the use fat in the diet, both the visible fat (lubricating and cooking fats) and the invisible fat (in full dairy products, fat meat, cakes,
pastries, fatty, snacks, chips, ...). It is important to opt for fats * with a good fatty acid composition and in a proper proportion. It is mainly the saturated fatty acids that have an adverse effect on the blood
fats or blood lipids, which stimulates heart disease. Fats are largely built up from fatty acids. A distinction is made between saturated fatty
acids and unsaturated
fatty acids.
Proteins are nutrients that are especially
constructive and protective function. Proteins
consist of different amino acids, which are absorbed after absorption the blood and transport to the cells are
converted into new proteins for recovery or growth of the tissues. Too much protein must be eliminated as fuel to become. Beforehand, however, a part is split off
by the kidneys is
excreted. A too
high protein intake is stressful for the kidneys. Therefore, "a moderate portion of protein-rich foods recommended in diabetes. Proteins are found in dairy products,
cheese, meat, fish, egg, but also in vegetables food such as bread, grain products,
legumes and vegetable meat substitutes.
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