Healthy nutrition is the most important component of successful treatment of type 2 diabetes. A therapeutic diet for this dangerous disease involves the rejection of fatty and carbohydrate foods that can raise blood sugar levels. This prohibition applies to many bakery products, especially those made from white flour.
But it is impossible to completely abandon the use of bread, since it contains many useful substances necessary for the normal functioning of the body. At the same time, it is recommended to replace fresh bread with bread crumbs, which are easier to digest and contain useful carbohydrates that do not overload the digestive system.
However, not all crackers are equally useful in type 2 diabetes. Therefore, each patient with impaired carbohydrate metabolism should know how to distinguish healthy rusks from harmful, how much you can eat and how to cook them yourself.
What croutons are useful for diabetes
First of all, people diagnosed with type 2 diabetes should abandon the purchase of croutons with a variety of tastes. They contain many harmful substances, such as dyes, preservatives, artificial flavors and flavor enhancer - monosodium glutamate, which is highly addictive.
In addition, the composition of these crackers includes a large amount of salt, which exceeds the recommended daily intake. Just one small bag of crackers can cause severe edema, worsen the kidneys and the cardiovascular system, which are already susceptible to serious damage due to chronically high blood sugar.
Therefore, the croutons should be made independently, baking the bread cut into small pieces in the oven, microwave or in a frying pan with a thick bottom. Diabetic croutons are best prepared from rye and whole grain breads that have a low glycemic index and do not provoke an increase in blood sugar.
Such bread is made from wholemeal flour, for the production of which whole wheat grain is used, including the shell and the germ. This flour has a dark color, but it contains a whole range of nutrients. So whole grain bread is a rich source of vitamins A, E, H and group B, potassium, calcium, phosphorus, iron, vegetable protein, amino acids and fiber.
No less useful for a patient with diabetes will be crackers made from oatmeal bread. For the preparation of this baking, oatmeal flour is used, whose glycemic index does not exceed 45. In addition, oatmeal bread contains a large amount of nicotinic acid, which helps to reduce the concentration of glucose in the body.
We should not also forget about black and Borodino bread, which are not prohibited in diabetes. They are rich in nicotine and folic acid, iron, selenium and vitamins of group B. Therefore, croutons made from such bread will be an excellent addition to the diet of a patient with diabetes.
But the most useful rusks are obtained from hand-cooked bread. In this case, the diabetic can be sure that bread contains only the best and safest ingredients for it. For the manufacture of homemade bread, you can use rye, oatmeal, flaxseed, buckwheat, chickpea and other types of flour with a low glycemic index.
Bread or crackers
Crackers and bread have the same caloric content, because after drying the calories do not disappear anywhere. Thus, if the whole grain bread contains 247 kcal, then the croutons made from it will have the same calorie content. This should be remembered for all patients with type 2 diabetes, especially those suffering from overweight.
However, breadcrumbs contain more plant fiber, which prevents the rapid absorption of glucose and protects against sharp surges in blood sugar. Fiber also improves the digestive system and promotes the rapid elimination of harmful substances from the body.
Another significant advantage of crackers over bread is the lack of high acidity. Eating bread often causes heartburn, nausea, and stomach pain, which is especially pronounced in people with diseases of the gastrointestinal tract.
Rusks do not cause such unpleasant sensations, therefore they are recommended for patients with gastritis, gastric and duodenal ulcers, as well as diseases of the liver and gall bladder. Crackers will be very useful for diabetics, who often have abnormalities in the functioning of the digestive organs in the background of the disease.
Rusks for type 2 diabetes can be eaten with soups in vegetable or light chicken broth, and also added to salads, which will make them more nutritious and nutritious. The main thing to know when to stop and do not eat more crackers than recommended in violation of carbohydrate metabolism.
After drying, the bread does not lose its beneficial properties, so all the vitamins, minerals and other valuable substances are stored in breadcrumbs. In this case, crackers are safer foods and are often used in dietary nutrition, including diabetes.
Useful properties of crackers with diabetes mellitus type 2:
- Dietary fibers have a beneficial effect on the gastrointestinal tract, normalize the functions of the digestive system and prevent glucose from entering the bloodstream too quickly;
- The high content of vitamins of group B helps to improve metabolism, including carbohydrate metabolism;
- Charge the patient with energy and maintain high performance.
The advantage is that self-cleaving carbohydrates help to normalize the concentration of glucose in the body.
As noted above, the most useful crackers can be made from bread baked with your own hands. It should consist of the correct types of flour, not have in its composition margarine and a large amount of other fats, as well as eggs and milk.
The composition of bread for diabetics should be perfectly balanced and include only products with a low glycemic index. This will avoid serious consequences, in particular the development of dangerous diabetic complications.
There are many bread recipes for people with a chronically elevated blood glucose concentration. They usually involve the use of several kinds of flour, which helps to get not only healthy, but also very tasty pastries.
Homemade rye bread.
This recipe is perfect for lovers of rye bread and crackers. Rusks are best made from bread that lasts one day.
- Wheat flour - 2 glasses;
- Rye flour - 5 glasses;
- Fructose - 1 tsp;
- Salt - 1.5 tsp;
- Pressed yeast - 40 grams (dry yeast - 1.5 tbsp. Spoons);
- Warm water - 2 glasses;
- Olive oil - 1 tsp.
Put the yeast in a deep saucepan, add water and add the sifted flour to obtain a consistency of thick sour cream. Cover with a clean cloth and leave for 12 hours in a warm place. During this time, the dough should be doubled.
Add the remaining ingredients and knead the dough. Put it in a large form so that it takes no more than 1/3 of the volume. Leave the form for a while to make the dough come again Put the bread to be baked, but after 15 minutes, remove it from the oven and coat the crust with water. Return the bread to the oven until ready.
Bread from buckwheat and whole grain flour.
Buckwheat is a very valuable dietary product, and therefore buckwheat flour is extremely useful. It is allowed to eat in a variety of diseases, including diabetes. Moreover, the glycemic index of buckwheat is relatively low - 50 U.
- Buckwheat flour - 1 cup;
- Wheat flour - 3 cups;
- Filtered warm water - 1 cup;
- Dry yeast - 2 teaspoons;
- Olive oil - 2 tbsp. spoons;
- Fructose - 1 tsp;
- Salt - 1.5 tsp.
Add yeast with water, add flour and cook batter. Cover the container with a towel and put in a warm place at night to raise the dough. Add the remaining ingredients and knead the dough. Put it in shape and leave to rise. Bake bread in the oven until tender.
Whole wheat bread.
This is one of the most useful types of bread with diabetes. It is suitable even for those patients who are not sure whether they can eat flour in their condition.
Dry yeast - 1 tbsp. spoon.
Salt - 2 tsp;
Honey - 2 tbsp. spoons;
Flour wholegrain - 6.5 cups;
Warm water - 2 glasses;
Olive oil - 2 tbsp. spoons.
Mix yeast, water and honey in a large container. Add the flour until the dough takes the consistency of thick cream. Leave in a warm place for 12 hours, so that the opara rises. Add the remaining ingredients and knead the dough. Put in shape and wait until it rises a second time. Put in the oven and bake until tender.
For the preparation of crackers, cut the bread into small pieces. If desired, you can cut the crust off the bread, so the croutons will be softer. Put a baking sheet with slices of bread in the oven and bake at 180 for 10 minutes. Such rusks can be eaten with monastic tea from diabetes or coffee, as well as added to salads.
To make garlic-flavored crackers, you must slice the bread into oblong pieces. Skip 3 cloves of garlic through a press and mix with 1 tbsp. spoon olive oil. Put the bread slices in a cup with garlic mixture and mix well. Arrange the croutons on a baking sheet and bake for about 15 minutes.
Crackers with aromatic herbs.
Cut bread into cubes and mix with 1 tbsp. spoon seasoning hops-suneli. Mix well, add 1 tbsp. spoonful of olive oil and stir again. Place on a baking sheet and bake at 190 for 30 minutes, stirring occasionally.
Crackers with fish.
Bread cut into large slices. Grind any canned fish in its own juice in a blender to a state of mashed potatoes, add chopped salt and 1 tbsp. spoon of olive oil. Spread each slice of bread with ready-made pate, then cut it into small cubes.
Cover the baking sheet with baking paper, gently spread out the pieces of bread and put the oven in the oven at 200 for 20 minutes.
An excellent alternative to crackers can be biscuits biscuits own cooking. They also have a firm crunchy texture with a lower glycemic index.
- Rye flour - 1 cup;
- Water - 1/5 cup;
- Olive oil - 2 tbsp. spoons;
- Cumin - 0.5 tsp;
- Salt - 0.25 tsp.
Sift flour into a large bowl, add butter, salt and cumin. Gradually pour in water, knead the elastic dough and place it in the refrigerator for 3 hours. Roll out the dough into a large layer, about 0.5 cm thick. Cut into small squares and pierce them in several places with a fork. Put the biscuits on a baking sheet and bake for 15 minutes at 200.
The recipe for dietary crackers for diabetics is provided in the video in this article.