Bread for type 1 and type 2 diabetes

The concept of "bread" includes many varieties of pastries from flour of various grain crops, methods for grinding them, and recipes for cooking. All this excludes an unequivocal answer to the question of whether bread is possible with type 1 and type 2 diabetes. For diabetics, it is important to regulate the intake of carbohydrates, which means choosing healthy varieties from all existing varieties and adhering to the recommended consumption rates. [1]

What kind of bread can you eat with diabetes?

The traditional presence of bread on our table is explained by its high energy value. It gives us calories, thanks to which we can be at work for a long time and not feel hungry, and make serious physical exertion. [2], [3]

In fact, what is more, benefit or harm from it? The advantages of flour products (we can only say with confidence about the products baked by themselves) include the presence of fiber, vitamins and minerals, vegetable protein, omega-6 fatty acids, and carbohydrates in them. The amount of the latter determines the usefulness of bread in diabetes. The daily norm of bread units (XE) is 20, and a small piece of bread 1 cm thick will add about 2 mmol / l. [4]

The disadvantages of bread are hidden in its high glycemic index, sodium in its composition retains fluid in the body, and fatty acids lose their usefulness as a result of cooking. [5]

The entire range of bread products can be divided into several main groups:

• from wheat flour;
• rye;
• protein;
• with the use of yeast;
• yeast-free.

Rye bread

It is made from rye flour, after baking it has a dark color, called black. Its calorie content is lower than wheat, as is the glycemic index. Its disadvantage is the acidic environment of rye, which can irritate the gastric mucosa, as well as the high fiber content, which prevents the absorption of nutrients. The latter is offset by a high content of protein, minerals and vitamins. This type of bread is a priority for diabetes.

White bread

White bread is the most energy-intensive of all existing varieties. It is made, as a rule, from wheat flour of the highest grade. This is the most refined type of flour, because. Made from the inner shell of the grain. It has a lot of gluten and less nutrients. Due to the high glycemic index, such bread is contraindicated for diabetics.

The exception is baked goods made from lower grades of flour, containing grain shells - bran and whole grains, it is darker in color.

Borodino bread

One of the varieties of rye bread is Borodino. Two types of flour are involved in its production: rye and wheat. It is made in the custard way on sourdough. It also includes salt, sugar, molasses, coriander. It is rich in vitamins B1 and B2, iron, selenium, folic acid. Its glycemic index is 45 and it is recommended for diabetics.

Cornbread

In dietary nutrition, bread made from cornmeal is often used. Useful qualities of products from it consist in cleansing the body of decay products of vital activity, regulation of cholesterol production, stimulation of metabolic processes, and strengthening of blood vessels. Cornbread can be consumed by diabetics, it is not suitable only for people with poor blood clotting.

Bread with bran

Bread with bran is rightly considered the leader among healthy foods. On the shelves of stores you can find at least 20 varieties of such bread. Its feature is the content of many ingredients useful for the body: minerals (potassium, sodium, iron, manganese, calcium, copper, zinc), many vitamins (K, E, PP, the entire vitamin B group), proteins, fats, carbohydrates, fiber. Its dietary fibers bind and remove toxins, toxins, cholesterol, slow down the absorption of carbohydrates. This quality is extremely important in diabetes, because. Normalizes blood glucose levels.

Yeast bread

Yeast began to be used in bread baking to speed up the process of its industrial production. Previously, they were extracted from the wild and obtained by sourdough, but now they are bred by man artificially. They are unicellular fungi that live in liquid and semi-liquid nutrient media. Reproducing at a tremendous rate, they provide the splendor of bakery products.

The benefits and harms of yeast bread have long been debated. The arguments against them are as follows:

• microorganisms, entering the intestine, feed on the microelements we ourselves need;
• in the process of their fermentation, toxic substances, antibiotics are released that cause harm and destroy the intestinal microflora;
• acidify the body, leading to a violation of the acid-base balance;
• the technology of their manufacture involves the use of heavy metals.

It makes no sense to list useful properties, because. With diabetes, it is recommended to avoid yeast bread in your diet.

Homemade bread for diabetics

We cannot be completely sure about the quality of the bread we buy, because unscrupulous producers can use technical palm oil, a lot of sugar or the wrong kind of flour as fats.

There is a great option to bake bread yourself, putting all the necessary ingredients there, without even using yeast, but by studying the method of obtaining sourdough on the Internet.

For those diabetics who are not ready to bother with sourdough, we offer recipes for bread baked in the oven or slow cooker:

• rye bread in the oven - you will need a pound of rye flour, 200 g of wheat (pre-sift), 35 g of yeast (a third of a small pack), 500 ml of water, 2 teaspoons of salt, one sugar and vegetable oil.

In a small amount of warm water, yeast is diluted, sugar, a little flour are added, stirred and allowed to come up. The remaining components are introduced into the dough, knead well, put in a warm place, cover with cling film or a towel, leave for several hours.

You can crush it and let it rise again, this will ensure the splendor of the bread. Preheat the oven to 180-200 ⁰ C, form a loaf and bake;

• wheat bread in a slow cooker - similarly to the previous one, knead the dough from 2nd grade wheat flour (700g), bran (150g), 30g of yeast, 50ml of sunflower or olive oil, a pinch of salt, sugar, half a liter of water. Its readiness is evidenced by elasticity, not sticking to the hands. Lubricate the sides of the multicooker, lay out the dough, set the "multi-cook" mode, 40 ⁰ C for an hour, then "baking" for 2 hours. Eat after cooling.

Protein bread recipe for diabetics

Protein bread is designed specifically for diabetics and is called "Waffle Diabetic Bread". It is distinguished by a high level of proteins due to the addition of eggs, low fat and carbohydrate content, and an extremely low glycemic index. You can buy it in specialized departments of grocery stores, but it is better to bake it yourself.

The recipe for protein bread for diabetics can be with the following components:

• 2 tablespoons of milk;
• 5 proteins and 2 whole eggs;
• half a package of baking powder;
• a handful of salt;
• 100g oatmeal;
• 200g low-fat cottage cheese;
• a spoonful of flax seeds, sesame and sunflower seeds.

Eggs, salt are sent to the container, everything is whipped. Then milk and baking powder are added, mixed. Next is the turn of cottage cheese, oatmeal crushed in a blender, seed additives. After thorough kneading, the mass is sent to a mold and an oven preheated to 180 ^{0 C.} After 35-40 minutes, protein bread is ready. It can only be eaten cold.