Bread in type 1 and type 2 diabetes mellitus

The concept of "bread" includes many varieties of baked goods made from flour of different cereal crops, methods of their grinding, recipes for preparation. All this excludes an unambiguous answer to the question whether bread is possible in type 1 and type 2 diabetes. For diabetics, it is important to regulate carbohydrate intake, which means choosing from all existing useful varieties and adhering to the recommended norms of its consumption. [1]

What kind of bread can you eat when you have diabetes?

The traditional presence of bread on our table is explained by its high energy value. It provides us with calories, thanks to which we can stay at work for a long time without feeling hungry and perform serious physical activity. [2], [3]

In fact, what is more, benefit or harm from it? The advantages of flour products (with certainty we can say only about baked products themselves) 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 in diabetes. The daily norm of bread units (BU) is 20, and a small slice of bread 1cm thick will add about 2mmol/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 due to cooking. [5]

The whole 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 calorie content is lower than wheat, as well as its glycemic index. Its disadvantage is the acidic environment of rye, which can irritate the gastric mucosa, as well as a high fiber content, preventing the absorption of useful substances. The latter is compensated for by the high content of protein, minerals and vitamins. This type of bread is a priority in diabetes mellitus.

White bread

White bread is the most energy-intensive of all existing varieties. It is usually made of top-grade wheat flour. It is the most refined type of flour, because it is made from the inner shell of the grain. It has a lot of gluten and fewer nutrients. Because of its high glycemic index, such bread is contraindicated for diabetics.

With the exception of baked goods made from lower grades of flour that contain grain shells - bran and whole grains, it is darker in color.

Borodino bread

One of the varieties of rye bread is borodinsky bread. Its production involves 2 types of flour: rye and wheat. It is made in a custard method 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

Corn flour bread is often used in dietary nutrition. The useful qualities of its products consist in cleansing the body of decay products, regulation of cholesterol production, stimulation of metabolic processes, strengthening of blood vessels. Corn bread can be used by diabetics, it is not suitable only for people with poor blood clotting.

Bran bread

Bran bread is rightly considered a leader among healthy food products. There are at least 20 varieties of such bread on store shelves. Its peculiarity is the content of many useful ingredients 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 fiber binds and removes toxins, toxins, cholesterol, slow the digestion of carbohydrates. This quality is extremely important in diabetes mellitus, because it normalizes blood glucose levels.

Yeast bread

Yeast has been used in baking to speed up the process of its industrial production. Earlier they were extracted from the wild and obtained by leavening, but now they have been artificially cultivated by man. They are single-celled fungi that live in liquid and semi-liquid nutrient media. They multiply at a tremendous rate to ensure the lushness of baked goods.

The benefits and harms of yeast bread have long been debated. Arguments against them are the following arguments:

• microorganisms in the intestines to feed on the micronutrients we need for ourselves;
• in the process of their fermentation release toxic substances, antibiotics, causing harm and destroying the intestinal microflora;
• acidify the body, leading to an acid-base imbalance;
• their manufacturing technology involves the use of heavy metals.

There is no point in enumerating the useful properties, because in diabetes it is recommended to avoid yeast bread in your 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 as fats, a lot of sugar or the wrong kind of flour.

There is a great option to bake bread yourself by putting all the right ingredients in there, not even involving yeast, but by researching online how to get a sourdough starter.

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

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

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

You can soften it and let it rise again, this will ensure the bread's fluffiness. Preheat the oven to ^180-2000C, shape the loaf and bake;

• wheat bread in the multicooker - similarly to the previous one, knead the dough from 2-grade 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 evidenced by elasticity, not sticking to your hands. Grease the sides of the multicooker, lay out the dough, set the mode "multicooker",^400Cfor an hour, then for 2 hours "baking". Eat after cooling down.

Protein bread recipe for diabetics

Protein bread is designed specifically for diabetics and is called "waffle diabetic bread". It is characterized by high protein levels due to the addition of egg proteins, low fat and carbohydrate content, and an extremely low glycemic index. It can be purchased in specialized departments of grocery stores, or better yet, bake it yourself.

A protein bread recipe for diabetics can be with these ingredients:

• 2 tablespoons of milk;
• 5 whites and 2 whole eggs;
• half a bag of leavening agent;
• a handful of salt;
• 100g oats;
• 200g low-fat cottage cheese;
• a spoonful each of flax seeds, sesame seeds and sunflower seeds.

Eggs and salt are sent into a container and whisked. Then milk and leavening agent are added and mixed. Then the turn of cottage cheese, oatmeal crushed in a blender, additives-seeds. After thorough kneading, the mass is sent to the mold and heated to^1800Coven. After 35-40 minutes, protein bread is ready. It can be eaten only in a cooled form.