• Diabetes mellitus type 1 food

    click fraud protection

    If in diabetes mellitus type II the main method of treatment is the normalization of body weight with a low-calorie diet and increased physical activity, then in type 1 diabetes, the emergence of which is associated with the death of beta cells of the pancreas and insulin deficiency, the main method of treatment is replacement insulin therapy,and the diet and regime are auxiliary.

    A type I diabetes mellitus has the ability to regulate food intake only depending on the feelings of hunger and satiety, like all healthy people. But at the same time, he must ensure that the amount of insulin administered corresponds to nutrition. Therefore, every patient with diabetes should know what food and to what extent increases blood sugar.

    The food we take consists of three components: proteins, fats and carbohydrates. All of them have a calorie content, but fats and proteins do not raise sugar in the blood. It follows that a patient with type 1 diabetes can consume protein and fats( meat, fish, poultry, seafood, eggs, butter, cheese, cottage cheese, etc.) in the same amount as a healthy person, depending on their appetite andtaking into account the body weight.

    instagram viewer

    Blood sugar increases only carbohydrates. However, this does not mean that they need to be limited. They should be considered in order to correctly calculate the dose of insulin short-acting. We know that carbohydrates contain all plant products, milk and its derivatives. At the same time, there are such types of carbohydrate products, after which blood sugar either does not rise at all, or increases not very much. These include almost all types of vegetables used in ordinary quantities.

    All products that increase blood sugar and require counting are divided into 4 groups:

    1. Cereals - bread and bakery products, pasta, cereals.

    2. Fruits.

    3. Potatoes.4. Milk and liquid dairy products.

    5. Foods containing pure sugar, so-called easily assimilated carbohydrates.

    To ensure that your diet is varied, you need to learn how to substitute carbohydrate-containing dishes for others, but so that blood sugar fluctuates slightly at the same time. Such a replacement is easy to do with the help of the system of grain units( XE).One XE is equal to the amount of the product containing 10-12 g of carbohydrates, for example one piece of bread. Although the unit is called "bread", it can be expressed not only by the amount of bread, but also by any other hydrocarbon-containing products. For example, 1 XE contains one medium-sized orange, or one glass of milk, or two tablespoons with a slice of porridge. The convenience of the system lies in the fact that the patient does not need to weigh the products on the scales, but it is enough to estimate this quantity visually - with the help of volumes convenient for perception( a piece, a glass, a piece, a spoon, etc.).Tables of bread units can be obtained in schools for patients or found in special literature. Knowing how much HE is going to eat for the reception, having measured blood sugar before meals, you can enter the appropriate dose of insulin of short action and then check blood sugar after eating.

    Many patients with diabetes mell ill, believing that they can only eat black bread. But if you compare the amount of carbohydrates contained in black and white bread, you can see that there are no significant differences. The same applies to buckwheat porridge - a product that for some reason has been considered for a number of years therapeutic for diabetics. In fact, the content of carbohydrates buckwheat porridge is almost no different from other cereals. A similar situation arose with fruit: the patient was allowed to eat only green sour apples, although it is known that the content of carbohydrates in different varieties of apples is approximately the same.

    It is not recommended to eat more than 7-8 XE in each meal.

    You can not take sweets in a liquid form( lemonade, wine, fruit juices).

    Food preparation and types of culinary treatment for diabetes can be the same as for any healthy person. But to freely navigate in the world of products, diets and proper nutrition, the patient needs to learn. Appropriate training can be done in special schools for people with diabetes.