The diabetic recipes are necessary for patients with diabetes of average severity. Patients who have normal body weight or are a bit overweight, don't receive insulin or get it in small doses. Therefore, it is very easy to find many diabetic recipes. The uses of diabetic recipes are recommended for the endurance of carbohydrates and the selections of insulin and other preparations. The purpose of diabetic menus is to promote the normalization of the carbohydrate exchange and to warn of infringements of the fat exchange Also, they are to define your endurance to carbohydrates. In other words, how much carbohydrates will you require in your diet.
The general characteristics of the diabetic diet principles are simple. It is a diet with moderately reduced calorie content for the easy digestion of carbohydrates and animal fats. The fibers correspond to physiological norms and the sugar and sweets are excluded. Sodium chloride, cholesterol, and extractive substances are moderately excluded. The maintenance of lipotropin substances, vitamins, food fibers, like cottage cheese, a low-fat fish, seafood, fruits, groats from an integral grain, and bread, from rough grinding flour is increased.
Cooked and baked products are preferable to fried and stewed products. Sweet dishes and sweet drinks contain xylite or sorbite and this is taken into consideration when figuring the calorie content of a diet. The temperature of the dishes is usual. Here are the chemical compounds and calorie content. The fibers are 90-100 grams, of which 55 percent animal. The fats are 75-80 grams, of which 30 percent is vegetative. The carbohydrates are 300-350 grams, which are polysaccharides mostly. The diabetic recipes are meant for meals 5-6 times a day with a uniform distribution of carbohydrates.
Diabetic recipes both recommend and exclude some products and dishes.
Bread and Flour Products: The rye, protein-bran, and protein wheaten bread, wheaten flour of a second grade. It is possible to include products that are not rich in flour due to reduction of the quantity of bread. The products that have the rich and puffy dough are excluded. There are special rules regarding soups. The different vegetable soups and the beetroot soup are on the menu for the patients. The same goes for low-fat meat, fish, and mushroom broth with vegetables. Those products are allowed just as groats, potatoes, and quenelles are allowed. The products that are excluded include: broths with strong fat, dairy with semolina, rice, and noodles.
The rules for meat and poultry meat: It is useful to eat the low-fat beef, veal, edging meat, pork, mutton, rabbit, hens, and turkey when it boiled or stewed, or fried and cut into pieces. The boiled tongue is permitted, but liver is limited. Please avoid fat grades of meat, duck meat and goose meat, smoked products, the majority of sausages and canned foods.
Fish is very good for diabetic recipes, especially low-fat kinds, boiled, baked, and some fried fish. Canned fish and fish in virgin olive oil with a tomato are also good. Please avoid fat kinds and grades of fishes, salty, canned fish in oil, and caviar from your menu.
The diet may not only useful for diabetics but also for all people to prevent the disease.