Diabetic Handbook: Proper Diet

The three main groups of nutrients that provide energy to the body are carbohydrates, proteins and fats. Of these, carbohydrates are the main source of energy - 50-60% of our food should consist of them. Fats provide about 25-30% and proteins about 15% of the energy we need. 

The group of carbohydrates is very diverse, with different types of carbohydrate foods raising blood sugar levels in different ways. There are three groups:

1. Fast carbohydrates - raising blood sugar levels very quickly;
2. Slow carbohydrates - their breakdown takes time, due to which blood sugar rises more slowly and moderately;
3. Virtually non- raising blood sugar levels - this group includes vegetables. 

Fast carbs are recommended to be avoided by diabetics, except in cases of hypoglycemia. 

The group of slow carbohydrates is very diverse and it is recommended to include them in the daily menu of diabetics. The best way to calculate the recommended amount of carbohydrates contained in each is to use the so-called "Carbohydrate Replacement System". At the heart of this system is the so-called bread unit . 

It is used to calculate the amount of carbohydrates in a food. One unit of bread corresponds to 12 grams of carbohydrates. For example, a slice of white bread contains 12 grams of carbohydrates and therefore corresponds to 1 unit of bread. The same amount of carbohydrates is contained in ¼ liter of milk; 1 medium potato; 9 grapes; ½ medium-sized banana; 2 tablespoons boiled white rice; 1 small apple.
This means that if you eat a slice of white bread or a medium-sized banana, your blood sugar will rise evenly because they contain the same amount of carbohydrates. 

There are tables of bread units through which each person can easily estimate how much of a food can be consumed. 

The daily amount of bread units that a diabetic should consume depends on his body weight, respectively on the calories he needs to maintain it normally (if any), reduce it (if it is overweight) or increase it (if is abnormal). The regimen is determined by the treating endocrinologist. 

Vegetables contain mainly cellulose, which is a complex carbohydrate and its assimilation requires decomposition into simpler sugars. In addition, they contain large amounts of indigestible plant fibers, which significantly slow down the absorption of carbohydrates. Therefore, they have virtually no effect on blood sugar levels and can be used in unlimited quantities. This group includes all vegetables - green beans, spinach, dock, tomatoes, peppers (green and red), cucumbers, carrots, cabbage, cauliflower and more.

One should be careful with legumes and potatoes, which are also vegetables, but rather belong to the group of slow carbohydrates and for them it is recommended to calculate bread units.

Fats and proteins are extremely necessary nutrients for the body, providing essential amino acids, fat-soluble vitamins, omega-3 fatty acids and more. They do not raise blood sugar levels and do not require the calculation of bread units.

Fat contains twice as many calories as carbohydrates. Burning 1 gram of fat provides 9 kilocalories of energy. This should be taken into account in overweight and obese people and, accordingly, in their diet to reduce the amount of fat intake.

In the daily menu of diabetics it is recommended to include foods rich mainly in monounsaturated and polyunsaturated fatty acids, ie. vegetable fats. 

Proteins are the building blocks of the body's cells. Their caloric content is the same as that of carbohydrates. Burning 1 gram of protein provides 4 kilocalories of energy.

The amount of protein consumed by diabetics should not be greater than that of people without diabetes. Even in people with concomitant diabetic nephropathy, a reduction in the daily intake of protein is recommended.