Bread in type 1 and type 2 diabetes mellitus

The concept of "bread" includes many types of baked goods made from flour of various grain crops, methods of grinding them, and recipes for their preparation. All this excludes a clear answer to the question of whether bread is allowed for type 1 and type 2 diabetes. It is important for diabetics to regulate their carbohydrate intake, which means choosing from all existing healthy varieties and adhering to the recommended norms of its consumption. [ 1 ]

What kind of bread can you eat if you have 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 work for a long time without feeling hungry, and perform serious physical exercise. [ 2 ], [ 3 ]

In fact, what is more, the benefit or harm from it? The advantages of flour products (we can say with certainty only about the products baked by ourselves) include the presence of fiber, vitamins and minerals, vegetable protein, omega-6 fatty acids, carbohydrates. The amount of the latter determines the usefulness of bread for diabetes. The daily norm of bread units (BU) 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, the sodium in its composition retains fluid in the body, and the 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;
• using yeast;
• yeast-free.

Rye bread

It is made from rye flour, after baking it has a dark color, called black. Its caloric 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 a large content of fiber, which prevents the absorption of nutrients. The latter is compensated 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 usually made from premium wheat flour. This is the most refined type of flour, as it is made from the inner shell of the grain. It contains a lot of gluten and fewer 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.

Borodinsky bread

One of the varieties of rye bread is Borodinsky. Two types of flour are used in its production: rye and wheat. It is made using the brewing method with sourdough. It also contains salt, sugar, molasses, and coriander. It is rich in vitamins B1 and B2, iron, selenium, and folic acid. Its glycemic index is 45 and it is recommended for diabetics.

Cornbread

Corn flour bread is often used in dietary nutrition. The beneficial properties of products made from it include cleansing the body of waste products, regulating cholesterol production, stimulating metabolic processes, and strengthening blood vessels. Diabetics can eat corn bread, but it is not suitable for people with poor blood clotting.

Bran bread

Bran bread is rightly considered the leader among healthy food products. You can find at least 20 varieties of this bread on store shelves. Its special 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 group of vitamin B), proteins, fats, carbohydrates, fiber. Its dietary fiber binds and removes toxins, slags, cholesterol, slows down the absorption of carbohydrates. This quality is extremely important for diabetes, as it 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 leavening, but now they are artificially bred by man. They are single-celled fungi that live in liquid and semi-liquid nutrient media. Reproducing at an incredible rate, they provide the fluffiness of bakery products.

There have been long-standing debates about the benefits and harms of yeast bread. The arguments against them are the following:

• microorganisms, entering the intestines, feed on the microelements we need;
• during the process of their fermentation, toxic substances and antibiotics are released, causing harm and destroying the intestinal microflora;
• acidify the body, leading to disruption of the acid-base balance;
• The technology for their production involves the use of heavy metals.

There is no point in listing the beneficial properties, since it is recommended that people with diabetes avoid yeast bread in their diet.

Homemade Bread for Diabetics

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

There is a great option to bake bread yourself, putting all the necessary ingredients in 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 multicooker:

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

In a small amount of warm water, dilute the yeast, add sugar, a little flour, stir and let rise. Add the remaining ingredients to the dough, mix well, put in a warm place, cover with cling film or a towel, leave for several hours.

You can press it down and let it rise again, this will ensure the bread is fluffy. Preheat the oven to 180-200 ⁰ C, form a loaf and bake;

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

Protein Bread Recipe for Diabetics

Protein bread is specially designed for diabetics and is called "diabetic waffle bread". It has a high protein content due to the addition of eggs, low fat and carbohydrate content, and an extremely low glycemic index. You can buy it in specialized sections of grocery stores, or better yet, bake it yourself.

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

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

Eggs and salt are placed in a container and everything is whipped. Then milk and baking powder are added and mixed. Next comes the cottage cheese, oatmeal crushed in a blender, and additives-seeds. After thorough mixing, the mass is placed in a mold and an oven preheated to 180 ⁰ C. After 35-40 minutes, the protein bread is ready. It can only be eaten when cooled.