Diabetes Diet

Glycemic Index of Porridge

Porridge is one of the main sources of beneficial carbohydrates for diabetes. Unlike sweets, this product nourishes the body with fiber, which contributes to the slow release of sugars and their gradual absorption into the blood. Cereals should be the basis of the diabetic menu, because they practically do not contain harmful fats and starch. In addition, many cereals have a moderate glycemic index (GI) with a sufficiently high nutritional value.

Buckwheat

Buckwheat porridge is traditionally considered very useful for diabetics. It is rich in vitamins, micro and macro elements, amino acids. Regular use of this product helps to saturate the body with biologically valuable and nutrients. The glycemic index of buckwheat in dry form is 55, and in boiled it is only 40. The difference in performance is explained by the fact that when cooking croup it absorbs a large amount of water, which has no calories.

For people with diabetes, buckwheat is needed mainly because of the high content of such compounds in it:

  • arginine (an essential amino acid that converts insulin to the active form and helps it to better perform its main function - to lower the level of sugar);
  • coarse fiber (regulates the motor activity of the intestine and slows down the process of splitting carbohydrates in the blood).

In stores, pre-fried buckwheat is most common, which during heat treatment loses some of its valuable components. Of course, it can be eaten, but if possible, it is better to give preference to raw cereals (it has a green color). It is necessary to cook it in about the same way as regular roasted cereals, but such boiled buckwheat turns out to be much richer in vitamins, amino acids and fiber. The glycemic index of porridges from different types of buckwheat is no different.

To preserve the maximum amount of useful substances green buckwheat can be germinated, not boiled, and eaten with vegetable salads.

The general table with information about the glycemic indices of various cereals in comparison is given below.

Glycemic indices and nutritional value of cereals

Porridge: which is better to choose?

Oatmeal on an industrial scale is made in 2 versions:

  • fast cooking (it does not need to be cooked, just pour boiling water for a few minutes);
  • classic, requiring cooking.

From the point of view of benefits for the body and fiber content, the porridge definitely wins, which must be boiled, since its grains are not subjected to significant processing, and accordingly, they retain a maximum of valuable properties. Oatmeal without cooking also contains vitamins, trace elements and beneficial carbohydrates, but it has a higher glycemic index (about 60) than traditionally cooked grains on water (40-45). It is impossible to get involved in such flakes in diabetes, although the frequent consumption of any oatmeal is not recommended even to healthy people because of its ability to “flush” calcium from the body.


Instant oatmeal is thin flakes that have already been steamed, so they do not need to be cooked.

Pshenka

The glycemic index of millet porridge is average, therefore, from time to time this dish may appear in the diabetic's diet. Vitamins that make up the wheat, strengthen the walls of blood vessels, improve skin condition and speed up the body's metabolism. It is important not to combine this product with other dishes rich in carbohydrates (its combination with bread is especially harmful).

If a patient with diabetes mellitus has reduced thyroid function (hypothyroidism), then it is better to refuse the use of millet. It slows down the process of iodine absorption, which is necessary for the treatment of this pathology. Patients with gastritis and peptic ulcers of the gastrointestinal tract should also not get carried away with this porridge, since it can provoke exacerbations of inflammatory processes.

Wheat porridge

Due to the high glycemic index, this porridge is not a leader in demand for diabetes. In a highly boiled form, its CI can be reduced to 60 units and (with the approval of the endocrinologist) can sometimes be eaten in this form. The amount of water should be such that the dish resembles a soup rather than a porridge (this reduces the amount of carbohydrates in wheat cereal, but, true, the taste qualities do not change for the better).

Pea porridge

GI pea porridge is only 35, which allows its use in the diet as often as the patient wants. Among the large number of its biologically valuable components should be allocated arginine. This is a very useful amino acid that has such an effect on the body of a diabetic:

  • restores the normal functioning of the liver;
  • cleans the blood and accelerates the elimination of toxins from the body;
  • "makes" your own insulin function better than indirectly reduces blood sugar.

It is best to cook this porridge in water with a minimal addition of salt and spices and a small amount of butter. Porridge slows down the process of splitting carbohydrates and smoothly regulates the level of glucose in the bloodstream of a person. It is nutritious, due to which for a long time gives a feeling of satiety.


Pea porridge improves eyesight and improves the mood of a person, giving him a surge of strength and energy

With caution, it should be eaten by those people who are often concerned about bloating, as the pea enhances this process.

Perlovka

Barley porridge is prepared from barley grains, which undergo multi-stage cleaning and polishing. It can be consumed in diabetes mellitus, since its GI in a welded form varies within 30 units (although this indicator is 70 for dry grains).

Barley contains a lot of fiber, vitamins and lysine, so it helps maintain elasticity and normal moisture of the skin. This is very valuable in diabetes mellitus, since due to the overdried condition of the skin, cracks, wounds and even infected inflammatory processes can form on it. If the skin contains a sufficient amount of intracellular water and can normally stretch, its protective properties are not reduced, and it effectively performs its barrier function.

Can diabetics eat milk porridge?

Porridges cooked in whole milk contain too much carbohydrates and have a high glycemic index, so it is undesirable to eat them in diabetes. In addition, such dishes are digested for a long time and can cause a feeling of heaviness in the stomach. But if, when cooking, to dilute the milk in half with water, then the porridge will become quite suitable for use, since its GI will decrease and the digestibility will increase. Is there any benefit for diabetics from this type of preparation of cereals? Of course, it lies in these moments:

  • porridge becomes more nutritious;
  • the body additionally enters nutrients from milk;
  • many grains get a brighter taste.

Milk porridge with diabetes should not be eaten daily, it should rather be a delicacy and a rare kind of preparation of the usual cereals so that they do not bother

What dishes need to be excluded?

Many nutritionists are of the opinion that semolina and rice porridge do not bring much benefit in diabetes. Munk slows down the production of insulin, which may increase the level of glucose in the blood. It contains a large amount of carbohydrates, which explains its far from low GI. The use of semolina leads to a rapid set of body weight and slower metabolism (and these problems are therefore paramount in diabetes).

The situation with rice is not so straightforward. Only its highly purified form, which has a high GI index, is harmful. It is very high in calories and almost does not contain beneficial compounds, so eating it to sick people does not make sense. But black and brown rice, by contrast, are valuable for their rich chemical composition, so dishes from them can occasionally be present on the table of a diabetic. The carbohydrates that the body receives from this type of product break down slowly and do not cause sudden changes in blood glucose.

Watch the video: Diabetes: Why is oatmeal heart-healthy? (November 2019).

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