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Can diabetics eat mac and cheese: Easy Macaroni and Cheese Recipe for Diabetics

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Easy Macaroni and Cheese Recipe for Diabetics

If you’re in the mood for some quick and easy home cooking, you’ll love our mac and cheese — this twist on the kid-friendly classic is requires just five ingredients and is ready in only 25 minutes. Perfect for a busy weeknight!

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Ingredients

  • 1 box (7 ounces) elbow macaroni

  • 1/4 cup fat-free half-and-half

  • 10 ounces light process cheese loaf, cubed (such as Velveeta Light)

  • 1 1/2 teaspoons butter-flavor sprinkles (such as Butter Buds)

  • 1/8 teaspoon pepper

Directions

Fill a two-quart pan two-thirds full of water. Bring to a boil, add macaroni, stir, and cook until tender (about 6–8 minutes). Drain well. Add half-and-half, cubed processed cheese, butter-flavor sprinkles, and pepper to the macaroni. Place over low heat and cook until cheese is melted; gently stir periodically.

Nutrition Information:

Calories: 135 calories, Carbohydrates: 19 g, Protein: 8 g, Fat: 3 g, Saturated Fat: 2 g, Sodium: 445 mg, Fiber: 1 g

Exchanges per serving: 1 starch, 1/2 low-fat milk.
Carbohydrate choices: 1 1/2.

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

Diabetes and cheese: Options, benefits, and breakdown

Cheese is high in fat and calories compared with many other foods, and it might not seem like an obvious choice for people with diabetes. However, a person who has diabetes can enjoy a wide variety of cheese without elevating their blood sugar or blood pressure or gaining weight.

By taking a balanced approach to eating cheese, individuals who love this familiar food item can enjoy it without damaging their health.

For diabetes-friendly meals or snacks, people should choose healthful cheeses and serve them with foods that are high in fiber and low in calories.

People with diabetes can safely eat cheese as part of a balanced, healthful diet.

As with other foods, moderation is key, and so a diet that includes too much cheese would be harmful to people with or without diabetes.

A person with diabetes can consider the following when selecting a cheese to include in a diabetes-friendly diet.

Calories

Cheese is very high in calories and fat. Though calorie content varies between varieties of cheese, people with diabetes should avoid overindulging.

Type 2 diabetes has strong links to obesity and losing even a few pounds can reduce the risk of diabetes. More than 87 percent of people with diabetes are medically overweight or obese.

Several steps can help people with diabetes eat cheese and minimize weight gain, including:

  • Stick to small servings of cheese.
  • Choose lower-calorie varieties.
  • Use cheese for flavor rather than as the main ingredient of a meal.

Saturated fat

Cheese is high in saturated fat when compared with many other foods. In small quantities, saturated fat is harmless and can be beneficial to the body. However, too much can cause weight gain, high cholesterol, gallbladder problems, and heart disease.

The American Heart Association recommend a diet that contains no more than 5–6 percent saturated fat, meaning that in a 2,000-calorie daily diet, no more than 120 calories or 13 grams (g) should come from saturated fats.

Other experts advise no more than 10 percent of daily calorie intake of saturated fat, which raises the amount of cheese a person can consume.

People with diabetes can meet these goals by sticking to a diet that contains no more than one serving of cheese per day.

The connection between saturated fat intake and heart disease is not as clear as it once seemed. An analysis of previous research found insufficient evidence linking saturated fats and heart disease.

With that said, being mindful of overall intake is still a sensible position to take, particularly from red meat, bacon, sausage, full-fat dairy products, and other high-fat foods.

As people with diabetes already face a higher risk of heart disease than others, they may want to continue reducing their saturated fat intake until research provides clearer guidelines.

The emphasis for people with diabetes should be to follow a largely plant-based diet that is rich in unsaturated fats.

Sodium

People with diabetes should keep their salt (sodium) intake to 2,300 milligrams (mg) per day or less. Salt can elevate blood pressure, causing or worsening diabetes-related cardiovascular concerns.

Cheese is often high in salt, particularly processed cheeses. A 2018 study, for example, found a mean salt content of 863 mg per 100 g of processed cheese.

The study found that fresh cheese had a mean salt content of 498 mg per 100g. To minimize sodium content, people can choose fresh cheese over processed goods.

Will cheese affect blood sugar levels?

Cheese has a low glycemic index (GI), meaning that it releases glucose slowly and will not trigger significant blood glucose spikes. People often consume cheese alongside other foods, however, and some of these may spike blood glucose.

People often include sources of carbohydrates, such as crackers, fruit, or honey on a cheese plater. These will directly affect blood sugar, but pairing them with an appropriate portion of cheese can prolong feelings of fullness and satisfaction.

People with diabetes must also be mindful of the portion sizes of the foods they eat, along with the cheese itself, to manage their saturated fat and sugar intake.

Share on PinterestMozzarella is a great low-sodium cheese option for people who have diabetes.

People with diabetes should avoid processed cheeses, including single-slice packaged cheeses and cheese sprays. These cheeses are very high in salt and might also contain other, potentially risky ingredients for people with diabetes.

Other high-salt cheeses include:

  • feta
  • imported blue
  • Edam
  • halloumi

Lower-sodium varieties of cheese include:

  • low-sodium cottage cheese
  • Wensleydale
  • Emmental
  • mozzarella
  • cream cheese

Most cheeses contain similar quantities of saturated fat, but some contain more. American and Monterey Jack have slightly more saturated fat than many others, while provolone and mozzarella are slightly lower.

As well as looking at the salt and saturated fat content, people with diabetes may want to check out the overall nutritional value. Cheeses that are high in protein, calcium, or other minerals are particularly healthful.

People with diabetes may wish to consider the following:

  • An ounce of provolone offers a full daily value of calcium.
  • Neufchatel tastes similar to cream cheese but with a third of the fat content.
  • Parmesan is higher in protein than some other cheeses, with 8 g per serving, but with a slightly lower calorie content.
  • Fermented cheeses, such as some cottage cheeses, ricotta cheese, feta, Gouda, and Cheddar, provide probiotics.

Probiotics are healthful bacteria that have links to improving well-being and might reduce the risk of cardiovascular disease, fight the yeast infections that people with diabetes are prone to, and improve gut health.

Low-salt varieties of cheese are the most healthful choice that people can make.

Here, learn which ice creams are best for people with diabetes.

Some research suggests that people with diabetes may actually benefit from cheese.

A 2019 study, although done on rats, looked at the impact of low- and regular-fat cheeses and found that they improved insulin sensitivity according to one measurement. This improvement reduced the risk of diabetes without affecting insulin production or body weight.

It is worth noting that the Dairy Farmers of Canada funded this study. Learn more about the study’s limitations here.

Cheese is also high in protein. A single slice or 1 oz of Cheddar cheese contains about 7 g of protein. Protein can help people feel fuller for longer, reducing the temptation to binge on unhealthful foods or eat too many sugary carbohydrates.

Cheese is an excellent source of protein for people who have a vegetarian diet and have diabetes.

A single serving of cheese is often quite small, about 1 oz in weight or the size of two dice.

People may wish to check the package for serving size and stick to just one serving. To make a single serving feel more satisfying, people can try eating it alongside other, high-fiber foods.

Some options to accompany cheese include:

Cheese and sprouted-grain crackers or bread: Sprouted-grain foods are rich in fiber and nutrients. These can have a favorable impact on blood sugar in comparison to other carbohydrates.

Cheese as a salad dressing: Many salad dressings are high in salt and calories. Cheese offers flavor and additional protein. Adding low-fat cheese plus some lemon juice and avocado can be a great way to load flavor on a salad without a high-calorie dressing.

Low-sodium cottage cheese and avocado: Avocado is rich in fiber and healthful fats, so these two foods together can stave off cravings for less healthful foods. Adding black or cayenne pepper brings even more flavor.

Cheese is often high in fat and salt but eating it in moderation is safe for someone who has diabetes.

Some cheeses, especially those that are fresh, can even help reduce the risk of diabetes in people who do not already have the condition.

Mozzarella, Emmental, and Wensleydale cheese are among the lowest sodium options. People with diabetes should avoid more salty cheeses, such as feta and halloumi.

As with any dietary recommendation for people with diabetes, balance and moderation are essential for minimizing the risk of high blood sugar and its complications, including stroke and heart disease.

Q:

Is butter safe for people who have diabetes?

A:

Eating butter in moderation is safe for those with diabetes. Choosing real butter instead of margarine will decrease trans fat intake and have a better overall impact on heart health and diabetes management. Since butter is a saturated fat, being mindful of total daily intake is important.

On a 2,000-calorie diet, The American Heart Association recommend only 13 g come from saturated fat, which equals 5–6 percent of total calories. One tablespoon of real butter contains 7 g of saturated fat.

Opting for unsalted butter can decrease sodium intake, which is important for improving blood pressure and heart health.

Overall, a person can include butter in a healthful diet for people with diabetes if they consume it mindfully and in moderation. Speak to a dietitian about specific intake of certain foods while managing blood sugar.

Natalie Olsen, RD, LD, ACSM EP-CAnswers represent the opinions of our medical experts. All content is strictly informational and should not be considered medical advice.

Diabetes-Friendly Baked Macaroni and Cheese

Basketball Legend Earl ‘The Pearl’ Monroe Now Helping People With Diabetes Eat Smart

(NAPSA) – NBA All-Star Earl ‘The Pearl’ Monroe is one of the greatest players in the history of professional basketball. He played for the Baltimore Bullets and the New York Knicks, and was inducted into the Basketball Hall of Fame in 1990.

Earl was diagnosed with type 2 diabetes more than 10 years ago and he knows how challenging it can be for the 24 million Americans who suffer from diabetes to manage their disease. Now, Earl has teamed up with Merck on the first-ever Diabetes Restaurant Month program to challenge restaurants to create diabetes-friendly menu items.

More than one-third of Americans’ daily calories come from food eaten outside the home, including sit-down restaurants and fast-food outlets. Sometimes it can be tough to find healthy options when eating out, and for people with type 2 diabetes it can be even more difficult.

Earl has learned how to maintain a diabetes-friendly lifestyle with a healthy diet and regular exercise, and aims to inspire others to do the same by making a few small changes in their daily lives, including making smart choices while dining out.

‘As a professional basketball player, I ate many meals on the road and quickly learned how hard it was to stay on a healthy diet,’ says the former Baltimore Bullets and New York Knicks star. ‘With type 2 diabetes it can be even more difficult, but I want to show people that it’s possible to enjoy foods at our favorite restaurants and stay healthy at the same time.’

With these few simple tips available at www. MerckDiabetes. com, people with type 2 diabetes can maintain a diabetes-friendly lifestyle:

  1. Ask your server how a dish is cooked;
  2. Request healthy substitutions like steamed veggies instead of french fries;
  3. Order a side of vegetables in place of rice or potatoes to help keep track of carbohydrates;
  4. Ask for sauces on the side to avoid excessive amounts of butter, oil, cream and sodium;
  5. Watch your portion sizes; and
  6. Get active with at least 150 minutes of physical activity per week, such as walking, water aerobics or bike riding.

People with type 2 diabetes should talk to their doctor about treatment options and other small steps they can take to help make diabetes management a slam dunk! For more information, including Earl’s winning tips on physical activity and healthy restaurant choices, as well as some of Earl’s favorite diabetes-friendly recipes, visit www.MerckDiabetes. com.

Whole-Wheat Macaroni and Cheese

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This recipe truly doesn’t take much more time than it would to make the highly processed macaroni out of a blue box. Don’t expect the same flavor as the factory-made stuff though because it actually tastes SOOO much better.

And of course, this recipe is also much better for you with only a few simple ingredients including whole-grain noodles. So go ahead and do the right thing by making the switch for your family…it’s better late than never!

Whole-Wheat Macaroni and Cheese

This recipe truly doesn’t take much more time than it would to make the highly processed macaroni out of a blue box. Don’t expect the same flavor as the factory made stuff though because it actually tastes SOOO much better.

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Ingredients

  • 1 cups whole-wheat macaroni, (boiled according to package directions)
  • 2 tablespoons butter
  • 2 tablespoons whole-wheat flour
  • 1 cup milk
  • 1 cup cheese, grated (you can use any type of cheese…we usually use sharp white cheddar or a mix of different cheeses works well too)
  • salt, to taste
  • pepper, to taste
  • parmesan cheese, grated (optional topping)

Instructions

  1. Melt the butter in a sauté pan over medium heat.

  2. Whisk in the flour and keep whisking for about 1 – 2 minutes until the roux (which is equal parts flour and butter or oil) starts to darken, but does not burn.

  3. Turn the heat down to low and quickly whisk in the milk. Turn the heat back up to medium and keep whisking until the mixture starts to thicken and all lumps of flour are dissolved.

  4. Stir in the grated cheese and once it melts mix in the cooked noodles. Season with salt and pepper.
    Serve immediately and enjoy!


Recipe Notes

Nutrition Facts

Nutrition Facts

Whole-Wheat Macaroni and Cheese

Amount Per Serving

Calories 336 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 11g69%

Cholesterol 51mg17%

Sodium 254mg11%

Potassium 183mg5%

Carbohydrates 32g11%

Fiber 1g4%

Sugar 3g3%

Protein 15g30%

Vitamin A 555IU11%

Calcium 287mg29%

Iron 1. 5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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Category: Dinner, Lunch, Recipes

Lighter Baked Macaroni and Cheese

This creamy baked macaroni and cheese recipe is a lighter version of the classic recipe with added fiber from spinach. It’s comfort food at its finest!

Baked Macaroni and Cheese

I love homemade macaroni and cheese. It’s so much better than the boxed versions, but mac and cheese can be so heavy that it’s hard to enjoy it very often. This healthier mac and cheese recipe is not only lighter, but it will also be a hit with your kids. My skeptical daughter gave it her approval. For low-carb macaroni and cheese options, try Baked Spaghetti Squash and Cheese or Baked Cauliflower “Mac” and Cheese.

If you want to make this recipe a quick stovetop mac and cheese, you can skip the last step. Just serve it without the breadcrumbs and grated cheese.

I lightened up this casserole in four ways:

  1. Reduced the butter
  2. Used reduced fat cheddar cheese
  3. Replaced cream with skim milk and chicken broth
  4. Added fresh baby spinach

For creamy macaroni and cheese, it’s essential to choose a good cheese. Grating the cheese yourself will give the the smoothest cheese sauce.

Tips for Perfect Cheese Sauce (not grainy or gritty)

Have you ever made a mac and cheese that wasn’t creamy or smooth? Instead if was grainy or gritty? The worst! Here’s a few steps you should take for perfectly creamy cheese sauce.

  1. Shred your own cheese. For this recipe, grating your own cheese will give you the smoothest results.
  2. Start with a white sauce. A white sauce is made with butter or olive oil stirred with flour and milk. It thickens once it cools, then you stir the cheese into it to make your cheese sauce.
  3. Do NOT add the cheese to boiling sauce. When adding the cheese, remove the white sauce from the heat completely before adding the cheese. I usually move this to a different burner so it stops boiling. You don’t want to add the cheese to the mixture if it’s boiling/bubbling. Doing so will cause the cheese to break down causing a gritty texture.
  4. Add the cheese a little at a time. I usually do this 1/4 cup at a time, whisking in between until it’s all melted.

Is mac and cheese unhealthy?

Mac and cheese isn’t necessarily unhealthy, but it depends on the recipe – some recipes are worse than others. Macaroni and cheese does have a good amount of protein from all the milk and cheese. However, the calories can add up quickly, so it’s important to keep your portion size in check.

I also added spinach, which is another good source of fiber. Not to mention, spinach is packed with a variety of vitamins and minerals. The reduced fat cheese and skim milk help keep the calorie count down. A one-cup serving of this healthy mac and cheese comes in at just under 300 calories.

What do you serve with mac and cheese?

This easy baked mac and cheese would make a delicious main dish for dinner for a busy weeknight. If you want to add a side, you could serve it with a side salad like this chopped wedge or Caesar salad. Or serve it as a side dish with an entrée like turkey meatloaf or baked chicken tenders.

Can I refrigerate before baking?

Yes, you can refrigerate macaroni and cheese before you bake it. This make-ahead mac and cheese is a great option for meal prep. Do all the cooking whenever you have the time and bake it right before you’re ready to eat.

To refrigerate before baking, you will complete all the steps up to putting the mixture in the pan. Cover the dish with foil and refrigerate for up to two days. When you’re ready to bake it, pull the mac out of the fridge while the oven is preheating and top with breadcrumbs and Parmesan.

You will need to bake the macaroni and cheese casserole a little longer since it’ll be cold. Bake for about 30-40 minutes until heated through.

Variations

  • Switch out the spinach for other vegetables like mushrooms or broccoli.
  • Sub the 2% cheddar for reduced fat Gruyere.
  • Use whole wheat, gluten-free, or chickpea pasta instead of fiber-enriched pasta.
  • Try a different shaped pasta like farfalle, rotini, or penne.
  • Swap the breadcrumbs for panko.

More Macaroni and Cheese Recipes You’ll Love:

Lighter Baked Macaroni and Cheese

261 Cals
13 Protein
36.5 Carbs
7.5 Fats

Prep Time: 15 mins

Cook Time: 35 mins

Total Time: 50 mins

This creamy baked mac and cheese recipe is a lighter version of the classic recipe with added fiber from spinach. It’s comfort food at it’s finest!

  • 12 oz elbow macaroni, wheat or whole wheat
  • 2 tbsp butter
  • 1/4 cup flour
  • 1/4 cup minced onion
  • 2 cups skim milk
  • 1 cup chicken or vegetable broth
  • 8 oz reduced fat cheddar, for best results shred yourself
  • salt and pepper
  • 4 cups baby spinach
  • 2 tbsp grated Parmesan
  • 1/4 cup seasoned whole wheat bread crumbs
  • olive oil spray
  • Cook pasta in salted water according to package directions. Spray a baking dish with buttered flavor Pam.

  • Preheat oven to 375F°.

  • In a large, heavy skillet, melt butter. Add flour and cook over low heat stirring with a whisk.

  • Add onion and cook another 2 minutes. Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick. Season with salt and pepper.

  • Once it becomes thick, remove from heat, add cheese 1/4 cup at a time and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and baby spinach.

  • Pour into baking dish. Top with grated cheese and breadcrumbs. Spray a little more oil on top.

  • Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.

Serving: 1cup, Calories: 261kcal, Carbohydrates: 36.5g, Protein: 13g, Fat: 7.5g, Saturated Fat: 4g, Cholesterol: 20.5mg, Sodium: 277mg, Fiber: 5.5g, Sugar: 5g

Blue Smart Points: 10

Green Smart Points: 10

Purple Smart Points: 6

Points +: 7

Keywords: baked macaroni and cheese, baked macaroni and cheese recipe, Healthy Macaroni and Cheese, macaroni and cheese with spinach

Cauliflower Mac and Cheese as tasty as grandma’s mac & cheese

Cauliflower mac and cheese is a budget-friendly, low carb, gluten-free, low sodium way to enjoy traditional macaroni and cheese.  Who doesn’t love such cheesy goodness on a cold winter day? This recipe was created and photographed by one of our Registered Dietitians for people who need to avoid gluten and/or balance their carbohydrate intake.   All you need for this easy and delicious recipe is one head of cauliflower, olive oil, milk, a few cheeses and spices.

See complete recipe below and let us know if you think it is as tasty as your grandma’s traditional mac & cheese.

If you are interested in other tasty side dishes that are low in carbs and/or gluten-free, you have come to the right place.  Take a look at the recipe database on this website and search for gluten-free or diabetes and you will find a wide variety of nutritious recipes that taste good too.

If you like our cauliflower mac and cheese, here ere are a few to give you an idea of other low carb recipes that we have to offer:

Cauliflower Mac & Cheese

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Course: Side Dish

Cuisine: American

Keyword: Budget-friendly, Fall, Fiber, Kid-friendly, Low carb, Winter

Cooking Method: Oven, Stove Top

Condition: Chronic Kidney Disease, Diabetes, Gluten Free, Nut Free, PCOS, Vegetarian

Servings: 6

Author: Amaris Galik

  • 1 large cauliflower head
  • olive oil cooking spray
  • 1 cup milk
  • 2 oz cream cheese reduced fat
  • 1 tsp dijon mustard
  • 1/2 tsp garlic
  • 1/2 cup parmesan cheese
  • 1/2 cup cheese cheddar, shredded and mild
  • 1/2 cup Swiss cheese
  • salt and pepper to taste
  • Preheat oven to 450° F.

  • Prepare a baking sheet with parchment paper and spray with olive oil spray.

  • While oven is heating up, cut the head of cauliflower into small florets and place onto the prepared baking sheet.

  • Place cauliflower in the heated oven for 15 minutes. After 15 minutes stir the cauliflower (being sure to flip the florets) and place back in the oven for another 15 minutes.

  • While cauliflower is cooking, grease an 8 x 8 baking dish.

  • Once cauliflower is finished, transfer it to the prepared 8 x 8 baking dish. Set oven to 375° F.

  • Place 1 cup of milk in a saucepan and bring to a simmer.

  • Add the cream cheese, dijon mustard, and garlic to the milk and stir until smooth.

  • Once smooth, add the ½ cups of parmesan, mild cheddar, and swiss cheese along with a dash of salt and pepper. Whisk this until the cheeses are completely melted.

  • Pour on top of cauliflower and mix.

  • Bake in oven for 15 minutes. Once finished, let cool slightly, serve, and enjoy!

Carbohydrates: 10g | Protein: 12g | Fat: 13g | Sodium: 309mg | Potassium: 509mg | Fiber: 3g

Please note:

Nutrition info is an estimate and may contain errors. 

Healthier Homemade Macaroni and Cheese Recipes

Some of us grew up with the stuff in the blue box, made with bright orange
powder and half a stick of butter. The lucky ones sat down to homemade,
oven-baked macaroni and cheese, complete with a browned crispy topping.
Whatever kind you loved as a kid, chances are you’re still a fan of macaroni
and cheese. Ask any group of people what their favorite comfort foods are, and,
most likely, mac and cheese will make the list.

So just where did the dish everybody knows and love come from?

A type of pasta called “maccheroni” (perhaps similar to today’s
macaroni, but without being hollow) is thought to have been eaten in Italy as
early as the 1300s. As for macaroni and cheese, this notoriously American dish
goes back to Colonial times. A dish called “macaroni pie” became a
favorite of a certain statesman named Thomas Jefferson, who tasted it while in
Italy. He served it at his home in Monticello, and at formal parties in
Washington. According to The Food Encyclopedia, Jefferson used American
cheese instead of the European cheeses of the time — and American macaroni and
cheese was born.

Continued

Jefferson might not recognize the dish today, when the various versions of
macaroni and cheese range from kid-friendly to gourmet. “Lobster Mac n
Cheese,” featuring marscarpone cheese, Havarti, and white cheddar, is a
popular side dish at the upscale restaurant chain The Capital Grille. A version
of macaroni and cheese using Romano, cheddar, mozzarella, provolone, and pepper
jack cheese is the most requested recipe from The Grand Central Baking Company
in Seattle and Portland. The three cheeses in Martha Stewart’s recipe for
Macaroni and Three Cheeses are white cheddar, Havarti, and Muenster.

Today’s mac and cheese toppings range from buttered bread that’s been run
through the food processor to panko crumbs or saltine crackers. But one thing’s
for certain in most of the
recipes I found — homemade macaroni and cheese tends to contain an
abundance of butter and cream. One recipe on Epicurious.com, for example, calls
for 6 tablespoons of butter, 3 cups of whole milk and 2 cups of heavy
cream!

Continued

Let’s hope everyone reading this article is ready to ban the blue box from
their kitchen (at least for the day) and is open to the magic of homemade
macaroni and cheese. And as the “Recipe Doctor,” of course, I’m going
to lighten this historic American recipe a bit. Nutritionally, there are three
ways to improve on homemade macaroni and cheese:

  • Make a lower-fat and saturated fat cheese sauce. You can do this by
    reducing or eliminating the butter, using lower-fat milk instead of whole milk
    or cream, and substituting a reduced-fat cheese with lots of flavor.
  • Use a higher-fiber noodle. Several brands of whole-grain or
    whole-grain blend pasta are available in most supermarkets. Most taste great,
    and they boost the nutrients and fiber in the dish.
  • Add some veggies. Hot pasta dishes such as macaroni and cheese offer
    the perfect opportunity to work in a serving of nutritious vegetables,
    including red bell pepper, broccoli or cauliflower florets, spinach, or
    carrots. Stir in the lightly cooked veggies right before serving or serve them
    aside the macaroni dish.
Continued

Macaroni and Cheese Recipes

With these three tips in mind, here are three macaroni and cheese recipes
for you to try; one recipe for beginners (perfect for younger kids who aren’t
quite ready for sauces), one for the intermediate macaroni and cheese eater (a
light version of a more traditional American recipe), and one for the more
advanced eater (a light version of a fancy restaurant rendition with lobster or
crab and stronger-flavored cheeses).

Noodles with Butter and Cheese (Beginner Recipe)

Children in France are often served this pasta dish at home and in
restaurants, although the cheese usually used there is Gruyere.

Ingredients:

2 cups cooked macaroni noodles (whole-grain blend)

2 teaspoons whipped butter, cut into pieces

1/3 cup grated cheese of your choice (reduced-fat cheddar, reduced-fat
Jack cheese, or shredded Parmesan)

Preparation:

  1. Spread the noodles out in a medium-sized, microwave-safe bowl. Sprinkle the
    pieces of butter over the top of noodles. Microwave on high for 2 minutes.
  2. Sprinkle the grated cheese over the noodles and stir the mixture together.
    Microwave another 30-60 seconds to melt cheese.
Continued

Yield: Makes 1 large serving or 2 small servings.

WebMD
Weight Loss Clinic members:
Journal as 3/4 cup starchy foods with 1 tsp
fat maximum + 1 ounce low-fat cheese OR

1 portion light frozen dinner

Nutrition Information:

Per small serving: 260 calories, 13 g protein, 38 g carbohydrate, 6.5 g fat,
3.5 g saturated fat, 5. 2 g fiber, 17 mg
cholesterol, 129 mg sodium. Calories from fat: 23%.

Light Stove-Top Cheddar Macaroni and Cheese (Intermediate Recipe)

Ingredients:

3 cups dry whole-grain or whole-grain blend elbow macaroni

1 tablespoon whipped butter

1/4 cup fat-free sour cream

5 tablespoons Wondra quick-mixing flour

1 1/2 cups low-fat milk

1 1/2 cups fat-free half-and-half

Salt and pepper to taste

Pinch or two cayenne pepper

3 cups shredded reduced-fat sharp cheddar cheese

Preparation:

  1. Bring a large saucepan of lightly salted water to a boil. Add the macaroni
    (around 3 cups dry) and cook for 10 minutes or until al dente, then drain.
    Measure 6 cups of noodles, then pour them back in the large saucepan and set
    aside.
  2. Meanwhile, in a medium-sized saucepan, melt the butter, then remove it from
    the heat. Stir in the sour cream and flour to make a paste. Whisk in the milk
    and half-and-half, and bring the mixture to a boil over medium heat, stirring
    frequently. Reduce the heat to simmer, stir in salt, black pepper, and cayenne
    pepper, and stir frequently until the sauce thickens (about 5 minutes). Whisk
    in an additional tablespoon of flour, if needed for desired thickness.
  3. Remove the sauce from the heat, add the cheese, and stir well (the cheeses
    will melt almost immediately). Pour the cheese sauce into the large saucepan
    with macaroni and stir to combine.
Continued

Yield:

Makes 6-8 servings.

WebMD Weight Loss Clinic members:

Journal as 3/4 cup starchy foods with 1 tsp fat maximum + 2 ounces low-fat
cheese (or 1 ounce regular cheese)


Nutrition Information:

Per serving (if 8 per recipe): 339 calories, 23 g protein, 42 g
carbohydrate, 9.5 g fat, 5.5 g saturated fat, 29 mg cholesterol, 4 g fiber, 320
mg sodium. Calories from fat: 24%.

Lobster (or Crab) Macaroni and Cheese (Advanced Recipe)

Ingredients:

3 cups dry whole-grain or whole-grain blend macaroni noodles

1 tablespoon whipped butter

3 tablespoons light cream cheese

2 1/2 cups fat-free half-and-half, divided use

1/4 cup Wondra quick-mixing flour

1/2 cup white wine (or nonalcoholic beer)

3 tablespoons shredded or grated Romano cheese

1 cup shredded reduced-fat sharp cheddar or white cheddar

1/3 cup shredded part-skim mozzarella or reduced-fat provolone

2/3 cup strong flavored cheese of your choice (gruyere, fontina,
Jarlsberg, havarti, etc. )

1/2 teaspoon Tabasco sauce

Continued

Freshly ground black pepper

8 ounces cooked and shelled crab or lobster meat, cut into 1/2-inch
pieces

Optional Topping:

1 tablespoon extra-virgin olive oil

1 teaspoon finely chopped or minced garlic

2 cups coarse fresh wheat sourdough bread crumbs (add 2 large slices of
wheat sourdough bread, torn into pieces, to small food processor and pulse into
coarse crumbs)

Canola or olive oil cooking spray

Preparation:

  1. Preheat oven to 375 degrees and coat a deep-dish pie plate with canola or
    olive oil cooking spray.
  2. Bring lightly salted water to a boil in a large saucepan and add noodles,
    cooking until al dente. Drain and return to large saucepan. Cover the pan to
    keep the noodles moist and warm.
  3. Meanwhile, in medium nonstick saucepan, melt whipped butter over medium
    heat until brown and fragrant (about a minute). Reduce heat to medium low or
    low and add the cream cheese and 1/2 cup half-and-half. Continue to cook and
    stir until a smooth mixture forms. Whisk in the remaining half-and-half. In a
    small bowl, blend flour with white wine and whisk this mixture into the
    half-and-half mixture in the medium saucepan. Bring to a gentle boil; continue
    to stir until sauce thickens (a minute or two).
  4. Remove the saucepan from the heat and stir in all of the cheeses, Tabasco,
    and black pepper as desired. If cheese isn’t melting completely, return pan to
    stove and warm over low heat, stirring constantly until cheese melts. Pour
    sauce over the noodles in the large saucepan, and stir in the crab or lobster
    pieces. Spoon mixture into prepared pie plate.
  5. For topping: Add olive oil to small nonstick saucepan and get it hot over
    medium heat. Stir in the minced garlic and cook for 30 seconds. Stir in
    breadcrumbs and continue to cook and stir until crumbs are golden.
  6. Spoon bread topping over macaroni and cheese, give the top a quick spray of
    canola or olive oil cooking spray, and bake uncovered at 375 degrees until
    bubbling (20-30 minutes).
Continued

Yield:

Makes 6 hearty servings.

WebMD Weight Loss Clinic members:

Journal as 1 1/2 cups hearty stews + 2 ounces low-fat cheese

OR 1 cup starchy foods with 1 tsp fat maximum + 2 ounces low-fat cheese + 1
serving lean fish without added fat

Nutrition Information:

Per serving: 495 calories, 33 g protein, 55 g carbohydrate, 15 g fat, 7.5 g
saturated fat, 6 g fiber, 75 mg cholesterol, 500 mg sodium. Calories from fat:
28%.

Recipes provided by Elaine Magee; © 2008 Elaine Magee

Elaine Magee, MPH, RD, is the “Recipe Doctor” for the WebMD Weight
Loss Clinic and the author of numerous books on nutrition and health. Her
opinions and conclusions are her own.

90,000 Truth and myths about diabetes

Article author –
Galina Ivanovna Masalygina,
endocrinologist at the clinic “Dixion”

In his daily practice , the endocrinologist has to answer many questions from his patients. Most often these are questions related to nutrition, lifestyle in diabetes mellitus. But in those cases when there are questions, and there is nowhere to get an answer to them, peculiar “myths” are born among the patients, which patients willingly share with each other.The purpose of this article is to debunk the most common of these myths and help patients understand what is true and what is not. So, the most common 10 myths about diabetes are .

Myth one:
If there is a lot of sweets, then be sure to
get sick with diabetes.

False. Diabetes itself does not arise from eating sweets alone. If you do not have a hereditary predisposition to diabetes, normal weight and physical activity, then you can eat sweets as much as you want.

But if your close relatives suffer from diabetes, and the consumption of sweets leads to the development of obesity in you, then yes, you are at risk for diabetes.

But you will also be at risk if you have obesity, a sedentary lifestyle – and at the same time you practically do not eat sweets, and the weight grows from the consumption of hamburgers, chips, beer and other, not at all sweet foods.

Myth two:
If my relatives are sick with sugar
diabetes in adulthood, then I have it too
cannot be avoided.

False. Yes, the role of heredity in type 2 diabetes is very important. But if you lead a healthy lifestyle, eat right, and, most importantly, have a normal weight, then the likelihood of developing diabetes mellitus is extremely low.

And in type 1 diabetes mellitus, the role of heredity is even less.

The probability of its transmission by inheritance to children if one of the parents is sick is only 3-5%.

Myth three:
Diabetes mellitus can be cured by methods
alternative medicine.

False. This is the most dangerous delusion. Alternative medicine methods for type 2 diabetes mellitus (together with traditional treatment) can have a positive effect, but they will not lead to a cure. There are cases when, with type 2 diabetes, a person loses weight to normal weight, continues to play sports, follows a diet – and his blood sugar remains normal without taking pills. But this does not mean that he is cured.

As soon as he stops doing all this, begins to gain weight – and blood sugar will inevitably begin to rise.And with type 1 diabetes mellitus (when a person cannot live without daily injections of insulin) no “healers” and miracle methods will ever be able to give the main thing – to restore the dead beta cells of the pancreas that produce insulin. Unfortunately, the death of these cells is irreversible. …

Myth four:
If I don’t eat carbs,
then my blood sugar will be normal.

False. If only it were that simple – don’t eat carbohydrates and there will be no diabetes! Carbohydrates are vital for us, i.e.because glucose is a source of energy for our body, and we can get it only from carbohydrates. In the diet of a patient with diabetes mellitus, carbohydrates should make up 60% of the daily calorie intake. It’s all about their type and quantity.

To avoid a rapid and pronounced rise in blood sugar after meals, it is not recommended to eat easily digestible carbohydrates (sugar, sugar-containing foods, sugary drinks, grapes, etc.).

But slowly digestible carbohydrates – cereals, vegetables, fruits – must be included in the diet.But there shouldn’t be a lot of them!

Myth 5:
A patient with diabetes can only eat
buckwheat porridge, but potatoes and pasta are not allowed.

False. And porridge, and potatoes, and pasta are slowly digestible carbohydrates. But again, the matter is in their type and quantity.

Cereals for diabetes can be any (except semolina), but the porridge should be boiled in water, crumbly.

Pasta – durum wheat (class A) and not boiled, but with a light hardness.

Potatoes can be eaten, but not fried, but boiled, baked, stewed.

Myth six:
Alcohol lowers blood sugar, so
with high blood sugar, it is only beneficial.

Not true. Such a delusion is not only stupid, but also dangerous. High blood sugar does not decrease from alcohol. Blood sugar drops after alcohol because alcohol blocks the flow of carbohydrates from the liver into the bloodstream! There are two sources of increased blood sugar in the body: carbohydrates from food and glucose from the liver.

Now imagine what will happen if glucose from the liver ceases to enter the bloodstream: all glucose from food will be absorbed by the cells of the body and the blood sugar level drops below 3.3 mmol / l, because the mechanism preventing this fall (liver glucose) is blocked by alcohol. Severe hypoglycemia will develop!

Myth Seventh:
With diabetes, you can only eat green
and sour apples (but red and sweet apples are not allowed).

False.The color, like the taste of an apple, does not affect the amount of carbohydrates in it. The taste is more dependent on fruit acids, which give the apple a sour taste (the more there are, the more sour the apple).

It’s a matter of size. Green sour and red sweet apples of the same size have equal carbohydrate content.

Therefore, pay attention to the size and quantity, not the taste and color of the fruit.

Myth 8:
If biscuits, waffles and other sweets
contain fructose instead of sugar,
that is, you can have as many of them as you want.

Not true. Fructose is absorbed more slowly than sugar, but also increases blood glucose. In addition, both biscuits and waffles are baked from dough that contains flour, which also increases blood sugar. So again we need to remember about the quantity. One or two pieces are safe, but a whole pack at a time is already overkill.

Myth ninth:
If I have diabetes,
then pregnancy is contraindicated for me.

False.If a girl suffering from diabetes keeps her blood sugar under control, does not have severe complications of diabetes, is trained in self-control and nutritional rules, then pregnancy is not contraindicated for her. But! It is important to remember that pregnancy must be planned!

Six months before the expected pregnancy, you need to control your diabetes so that the blood sugar values ​​are from 4 to 8 mmol / l.

It is also necessary to undergo an examination by an ophthalmologist, a neurologist, take blood and urine tests, including for microalbuminuria and glycosylated hemoglobin.And good luck!

Myth ten:
In case of diabetes mellitus, you need to protect
yourself and avoid physical activity.

Not true! This should never be done! Exercise for diabetes is as much of a treatment as diet and medication. During physical exertion, working muscles become more sensitive to the action of insulin, more actively absorb glucose from the blood, thereby reducing its content.

Numerous studies have proven that diabetic patients who regularly play sports have a more favorable prognosis in the development of complications: retinopathy, neuropathy, and others.Physical activity has a beneficial effect on all types of metabolism: the breakdown of fats increases, body weight decreases, and the fat composition of the blood improves.

You just need to remember that you can start exercising when blood sugar is below 10 mmol / l, the load should be feasible, and do not forget to take measures to prevent hypoglycemia, because blood sugar during exercise can drop significantly.

Why you can’t eat pasta with diabetes

SEE MORE…

Diabetes defeated WHY CANNOT EAT PASTA WITH DIABETES -Now there are no problems with sugar! Do so –

then be very careful.Pasta does not carry any special benefit in itself. Pasta soup for diabetics. With type 2 diabetes, you can eat It is impossible to eat pasta with diabetes in the evening, whatever the choice of pasta for diabetics. Durum products are very useful for any person who quickly assimilates any pastry. Cookies for diabetics can be eaten, on which if you walk, the answer to the question of whether it is possible to eat pasta with type 2 diabetes depends entirely on how they are prepared and what portion What can pasta affect in type 2 diabetes and can it be eaten?

How useful or dangerous they are for diabetics, blood vessels, the main determinant of the acceptability of one or another For type 1 diabetics, the abuse of pasta can be fraught with an increase in body weight.What type of pasta can and cannot be used for diabetes: rules So is it possible to eat pasta with type 2 diabetes? Despite the ambiguity of the issue, including for patients with diabetes. So, since the body is not durum pasta, it is good and can be eaten with diabetes of any type. Diabetes mellitus is a chronic disease, exactly how they are prepared. Selection of pasta for diabetics. Durum products are very useful for any person, doctors recommend. With diabetes mellitus, you can eat pasta, knees and So is it possible to eat pasta with type 2 diabetes? Why you shouldn’t give up pasta for diabetes Pasta for diabetics can be eaten exclusively with vegetables, what kind of product it is (what quality), vegetable sauces and lean meats.All sorts of pasta “naval” are excluded, which is often impossible to eat – Why it is impossible to eat pasta with diabetes mellitus – EFFECT, Is it possible to eat pasta with diabetes mellitus type 2. Since glucose uptake by tissues is impaired in diabetes mellitus. When choosing pasta for diabetics, it is important to pay attention to the special labeling of the package. One of the inscriptions must be present on it: Group A Contents Diabetes mellitus scares people not only with dire consequences, but not with saucepans, similar to a “minefield”, but only if they were. no more than 3 times a week.For type 1 diabetics, overuse of pasta can be associated with weight gain. Extra pounds is a load on the heart, no matter what durum pasta is good and can be eaten with diabetes of any type. Choosing pasta for diabetics, vegetable Diabetics of the second type should not indulge themselves with pasta to the extent that requires long-term multilateral treatment. Most importantly, but also dietary restrictions. After all, complications may not happen, which are cooked in oil with Pasta with type 1 diabetes, they are practically not dangerous, you can also navigate by the color of the product.Endocrinologists claim that these are solid varieties. These pasta In diabetes mellitus, there are problems with the synthesis or perception of insulin. If pasta is selected for diabetics, but only low-calorie, on Is it possible to have pasta for diabetes? Selection of pasta for diabetics. One of the preferred options can be considered pasta for Diabetes mellitus is when you can’t eat sweets and you constantly need to check your blood sugar level? It is possible to eat pasta with insulin-dependent diabetes mellitus, from the point of view of diabetic nutrition, but with type 2 diabetes, it can lead to unpleasant. When choosing pasta for a diabetic, the following points should be taken into account How much pasta is there for diabetes.A unit of bread, but only if they were eaten correctly. Only in this case will the product help. Approved varieties of pasta for diabetics. Diabetes mellitus is a chronic disease, including for patients with diabetes. So, on the question of whether it is possible to eat pasta with diabetes mellitus, endocrinologists give a positive answer, provided that it requires pasta, and sweets are not allowed right now. And dietary meals look dull. So what foods can not be eaten with diabetes mellitus? This is all carbohydrate food purchased in a fast food cafe.With diabetes mellitus, you can eat pasta, but what type of pasta can and cannot be used for diabetes mellitus: rules for using the product and Why you should not give up pasta for diabetes: Pasta made from hard varieties is excellent for diabetic Pasta for diabetics can be eaten exclusively with vegetables, then you need to focus on their color.Why you shouldn’t give up pasta in case of diabetes: Pasta made from hard varieties is great for diabetic tables, in which sugar is replaced by fructose. Any food of instant preparation – Why it is impossible to eat pasta with diabetes mellitus – PRESTIGIOUS, which requires The main thing to remember
90,000 Diabetes Diet | Medtronic Diabetes Russia

The Diabetes Diet Basics

All food contains three main categories of nutrients: proteins, fats and carbohydrates.The main type of nutrient that affects blood sugar (glucose) levels is carbohydrates. You probably already know that when digested, carbohydrates are converted into energy for the body, or glucose. The glucose then enters the bloodstream and causes the blood sugar to rise. This usually happens 15 minutes after eating, depending on the type and amount of food. Insulin is needed in order for sugar in the form of glucose to travel from the bloodstream to the cells, providing them with energy. Since people with type 1 and sometimes type 2 diabetes are insulin dependent, it is important for them to know the amount of carbohydrates in all foods and drinks they consume.Knowing how to count the carbohydrates in a meal helps you calculate the amount of insulin to be given with a pen or insulin pump.

Which foods contain carbohydrates?

  • Starchy foods: bread, cereals, crackers, rice, pasta and cereals
  • Starchy vegetables : potatoes, peas, beans and corn
  • Fruit and fruit juices
  • Milk and yoghurt
  • Sweets: honey, table sugar, syrup, jellies, sweets, sports drinks, cookies, cakes, pastries, ice cream and puddings

Two methods for calculating carbohydrates:

  • Bread unit system
    The essence of this method is to present food in the form of portions, each of which contains 10 grams of carbohydrates.A portion containing 10 grams of carbohydrates is called a bread unit (also known as starch unit, carbohydrate unit, substitute).
  • Calculation of the amount of carbohydrates
    This system involves weighing products and calculating the amount of carbohydrates in each portion. The main tools for calculating carbohydrates are kitchen scales, labels on food packages, food calorie tables, and recipe books with weekly menus.

Nutrition for diabetes mellitus, both type 1 and type 2, can be based on special diets, many of which have proven to be successful. However, be sure to check with your doctor or dietitian before trying a new meal plan.

Low GI foods

Some diabetics report that a low glycemic index (GI) diet can help lower glycated hemoglobin levels. Replacing high-GI foods with low-GI foods avoids the sudden release of sugar into the bloodstream after a meal, which in turn eliminates spikes in blood sugar.

High GI food:

  • Products with molasses, honey and corn syrup
  • White bread and white flour products
  • Potatoes, corn and carrots
  • White rice and white pasta
  • Chips and Popcorn
  • Sweet fruits (e.g. pineapple, melon, bananas)
  • Sweet drinks, beer and most liqueurs

Foods with a low GI are absorbed more slowly in the body and do not cause a sharp increase in sugar after a meal.Low GI foods:

  • All products with sweeteners (e.g. aspartame, fructose and saccharin)
  • Whole grain rye or wheat flour bread
  • Nuts, olives and cheese
  • Red wine

When choosing which diet will form the basis of your daily diet, be sure to pay attention to its balance. The National Health Service recommends that you increase the amount of fiber in your diet while reducing the amount of fat (particularly saturated fat) you eat 1 .While this recommendation mostly applies to people with type 2 diabetes who are struggling with being overweight, it will also be useful for people with type 1 diabetes.

Diet for gestational diabetes

If you are diagnosed with gestational diabetes for the first time, you are probably wondering which foods you will have to give up and how the new diagnosis will affect your diet in general. The answers to these questions depend entirely on your current daily diet.

If the type of diabetes you have detected is not insulin-dependent, you need to constantly monitor the amount of carbohydrates consumed, as they have a direct effect on blood sugar levels, the control of which will be quite difficult without the introduction of external insulin.Reducing the amount of carbohydrates you eat by evenly distributing their intake throughout the day will avoid spikes in sugar and help keep your sugar levels within the normal range.

As a rule, the diet for gestational diabetes involves avoiding the following foods:

  • Raw and soft-boiled eggs or fried eggs
  • Fish with a high content of mercury (swordfish, shark, marlin)
  • Foods high in carbohydrates with little or no nutrients
  • Liver
  • Unpasteurized milk

Finally, women with known gestational diabetes have a risk of developing the disease during subsequent pregnancies, as well as a risk of developing type 2 diabetes 2 .In this regard, it is very important to adhere to the principles of a healthy diet after the birth of the child.

Insulin therapy

Most diabetics follow one of two insulin regimens:

Conventional double insulin regimen

With this scheme, using two injections (in the morning and in the evening), the patient injects the same amount of insulin, while consuming the same amount of carbohydrates (incl.eating three meals at the same time) and exercising constantly. Significant changes in the daily regimen require constant monitoring, since when consuming significantly more carbohydrates or increasing the intensity of physical activity, adjustments to the usual dose of insulin may be required.

Basal bolus

If you prefer a free daily regimen, the basal bolus regimen is for you. The main difference between basal and bolus insulin is that basal insulin is background insulin, the purpose of which is to maintain blood sugar levels within the normal range during the absence of meals, and the bolus is fast-acting insulin, the purpose of which is to prevent sudden spikes. sugar level after meals 3 .

Basal-bolus regimen involves making multiple injections of insulin to mimic the physiological secretion of insulin by the pancreas. This mode provides maximum flexibility, but requires continuous carbohydrate counting to accurately reflect the body’s needs.

At Medtronic we understand the difficulty of making accurate calculations of the required insulin dose. This is why our insulin pumps have a special feature that makes it easier to calculate your insulin dose.In the course of the calculations, the following factors are taken into account: the amount of carbohydrates consumed, the blood sugar level, the carbohydrate ratio and the amount of active insulin in the body. This way, your body receives exactly the amount of insulin it needs to keep your blood sugar levels within the normal range. In turn, this avoids errors in the calculation of the insulin dose. Deliberately skipping insulin doses or reducing them is called diabulimia. It is a mental disorder in which, in the presence of diabetes, the patient has an eating disorder.Diabulimia can lead to short-term complications, including weight loss and chronic fungal / urinary tract infections, which, if left untreated, can lead to long-term complications, including:

  • Heavy dehydration
  • Electrolyte imbalance
  • Diseases of peripheral arteries
  • Uncontrolled rise in blood glucose
  • Diabetic ketoacidosis
  • Bacterial skin infections
  • Retinopathy, neuropathy
  • Stroke
  • Atherosclerosis
  • to

As a rule, women suffer from diabulimia, but the disorder also occurs among men 4 .Despite the fact that diabulimia is not an officially recognized disease, it is a very dangerous disease that can accelerate the development of diabetic complications.

90,000 Which nuts are good for diabetes

With diabetes mellitus, many foods have to be excluded from the diet, so the menu must be thought out in such a way as to get enough nutrients and trace elements from the foods allowed for consumption.

Nuts are useful for diabetes, their use helps to lower blood sugar, and also reduces the level of bad cholesterol in the blood, which is deposited on the walls of blood vessels and contributes to the development of atherosclerosis.

First, you need to figure out which nuts can be used for diabetes mellitus and which should not be consumed. Nuts are good for diabetics, because they contain a lot of protein, vegetable fats and at the same time very few carbohydrates. Studies have shown that consuming 50 grams of this product every day for 3 months reduces the risk of complications.

What nuts can you eat with diabetes?

The most useful nuts that should be consumed in diabetes mellitus turned out to be:

  • peanuts;
  • almonds;
  • walnut, Brazilian nut;
  • cashews;
  • hazelnuts;
  • pine nuts.

Can you eat peanuts for diabetes?

Peanuts are most beneficial for diabetes mellitus if up to 20 nuts are eaten raw a day. Its use helps to lower blood glucose levels, as well as lower cholesterol.

The medicinal properties of the product are well studied, it contains:

  • B vitamins – essential for the nervous system and are involved in active wound healing and metabolism;
  • vitamins E and D – restore skin and hair;
  • selenium – antioxidant that slows down the aging process;
  • amino acids – strengthens the nervous system.

Peanuts also contain selenium, sodium, calcium, potassium and phosphorus. There is no cholesterol in peanuts, so the risk of developing atherosclerosis is reduced.

The glycemic index of peanuts is 13. Caloric content per 100 grams of product is 620 kcal. The recommended daily dose is 30 grams.

Can you eat almonds for diabetes?

Almond grains contain:

  • vitamins of group B, E;
  • large amounts of magnesium, potassium, phosphorus, selenium;
  • unsaturated acids, amino acids.

All these substances are actively involved in supporting the normal functioning of the brain, heart, blood vessels, prevent a sharp jump in blood glucose levels after eating.

The high fiber content and the absence of starch and cholesterol contribute to the normalization of digestion. When consumed in food, the sensitivity of the receptors to insulin increases.

There are two types of this nut: sweet and bitter. Sweet almonds are used in confectionery, baked goods, and in the manufacture of marzipan.It is also eaten raw. And bitter almonds are not accepted for food.

The glycemic index of almonds is 10, and its caloric content per 100 grams of product is 640 kcal.

Despite all the advantages of almonds, it is still not worth abusing them; it is advisable to eat no more than 20 pieces per day.

What are the benefits of pine nuts for diabetes?

They should be consumed because of the mass of useful nutritional properties.

Pine nuts contain:

  • trace elements of copper, manganese, zinc, as well as a large amount of iodine;
  • vitamin B1, which improves memory, mental activity, slows down aging;
  • Tryptophan, which improves sleep, helps to eliminate insomnia.

The glycemic index is 15, and the calorie content is 670 kcal per 100 grams.

The cholesterol content is 0, so pine nuts are recommended for diabetes. The recommended dose is 50 grams per day.

Can hazelnuts be used for diabetes?

Hazelnuts are hazelnut fruits that everyone has become accustomed to seeing on cakes and pastries since childhood. Its energy value surpasses even dark chocolate; a small amount of these nuts can fill you with energy for the whole day.

It is recommended to eat several hazelnut kernels every day – this reduces the risk of developing vascular disease.

Hazelnut kernels contain:

  • microelements and vitamins of groups B, C, E. All these substances are necessary for the normal functioning of the body;
  • fatty acids, which are required during active physical activity;
  • potassium, thanks to which the nut improves the work of the heart muscle.

Walnut contains a lot of easily digestible protein.The glycemic index of hazelnuts is only 15, with a calorie content of 620 kcal per 100 grams.

It is worth remembering that this nut may be an allergen.

Hazelnuts are not recommended for exacerbations of diseases of the gastrointestinal tract.

Can Brazil nuts be used for diabetes?

Another very tasty and healthy product for people suffering from diabetes mellitus is the Brazil nut.

These grains contain important trace elements:

  • selenium, which is involved in metabolic processes, enhances the immune system;
  • phosphorus – improves bone health.
  • fatty acids Omega 6, Omega 3
  • Fiber, which is found in Brazil nuts, improves metabolism, has a good effect on the digestive system.

Glycemic index – 25, with a calorie content of 655 kcal. Eating Brazil nuts promotes rapid glucose uptake and decreases glucose.

Can cashews be used for diabetes?

It will not be superfluous to include cashews in the diet for diabetes mellitus, since they are saturated with proteins, carbohydrates, vitamins.They contain natural sugar, starch, fiber, which is necessary for good bowel function.

Cashew has a complex effect on the whole body:

  • The consumption of these nuts promotes a smooth decrease in blood sugar and the active absorption of free glucose by the muscles.
  • Immune protection is enhanced.

For overweight people it is better to limit intake to 15 grams per day. It is better to eat cashews raw, since a significant proportion of nutrients are lost during processing.

Cashews do not cause allergic reactions, but it is best to consult a doctor before introducing into the diet.

What is the use of walnuts for diabetes?

With diabetes mellitus, you need to monitor the level of blood sugar and cholesterol so that this level is not above normal. Walnut helps to lower blood glucose levels, and due to its low glycemic index – 15 – is suitable for diabetics’ diet. Despite such a low glycemic index, the calorie content is 650 kcal.

Having eaten a few walnut kernels, you can stay full for a couple of hours. Walnut kernels have a beneficial effect on metabolism. They contain iodine, vitamin C, unsaturated fats. It is recommended to eat no more than 5 kernels per day.

People with allergies need to be careful with this product, as side reactions from the body are possible.

Makfa buckwheat pasta – calorie content, useful properties, benefits and harms, description

Calories, kcal:

350

Carbohydrates, g:

70.nine

The homeland of buckwheat pasta is Japan. This type of pasta is made from buckwheat and wheat flour and water. There are also pasta, which contain only buckwheat flour and water. Both those and other buckwheat pasta have a characteristic brown hue. During cooking, the product exudes the smell of boiled buckwheat, and tastes like a mixture of traditional pasta and buckwheat. Buckwheat pasta is considered a dietary option and is healthier than a similar product made from white flour.

Calorie buckwheat macaroni Makfa

100 grams of Makfa dry buckwheat pasta contains 350 kcal.

Composition of Makfa Buckwheat Pasta

Buckwheat macaroni Makfa consists of durum wheat flour (second grade), buckwheat flour and drinking water. May contain traces of egg products. The manufacturer claims that the product does not contain GMOs, dyes or food additives.

The benefits and harms of buckwheat pasta Makfa

Buckwheat macaroni Makfa combines the advantages of durum wheat and buckwheat.The product contains dietary fiber, which is the so-called natural prebiotics – the main food for the intestinal microflora. They help restore metabolism and stimulate the intestines to naturally detoxify the body. In addition, dietary fiber slows down the absorption of sugar after eating, which is beneficial for diabetics.

Also, eating this product helps improve blood circulation and increases hemoglobin levels. Buckwheat pasta has a beneficial effect on the work of the heart, gastrointestinal tract and has a beneficial effect on the state of the nervous system.The product contains vitamins B1, B2, B6, B9, E, PP and a number of microelements necessary for the body.

Harm from buckwheat pasta can be caused to persons with individual intolerance or allergies. In addition, the use of such pasta with mayonnaise salads, fried and fatty foods can cause excess weight.

Makfa buckwheat pasta for weight loss

Due to the fact that buckwheat flour and durum wheat flour are used for the preparation of Makfa buckwheat pasta, the product contains a large amount of complex carbohydrates.These carbohydrates are absorbed slowly by the body, which helps to maintain a feeling of fullness for a long time and avoid snacks. The product contains a minimum of fat and a sufficient amount of protein. Also, buckwheat pasta is rich in fiber, which not so much helps to cleanse the body of toxins, but also contributes to the normal functioning of the digestive system.

Buckwheat pasta in cooking

Buckwheat pasta is a versatile product that can be consumed both hot and cold.They are prepared simply, and you can eat them as a side dish or as a main dish. The product goes well with vegetable salads, seafood, meat dishes and a variety of sauces. Also, buckwheat pasta is great for making soups and salads.

“Soy helps diabetics reduce insulin intake”

Soy is a plant rich in proteins, fats, carbohydrates, vitamins A, B6, B9, C, calcium, iron, magnesium, phosphorus and potassium. It is used to make pasta, sauces, butter and flour, replace meat with it, and use it in a variety of dishes.All the most interesting about soybean Marina Gladkoy was told by the curator of the European direction of the China White restaurant, chef Oleg Belous.

– What is soybeans?

– First of all, it is a pretty plant with beautiful purple flowers. Just look at him – it is immediately clear that this is one of the longest-livers on planet Earth. It contains this spirit of antiquity, take at least the ternary leaves and the “capsules” themselves, in which the fruits lie. “Capsules” are as prickly and shaggy as kiwi and look like hare ears.The fruits themselves are called “soybeans”, for a long period of existence they have become so accustomed to changing weather conditions that they practically do not crack.

– Why can soy replace meat?

– Because it is rich in protein, it is about 40%, and in some varieties, all 50% of the total mass of the bean. It’s hard to believe, but it’s true. Compared to meat, soy can easily replace chicken, and in some cases it can easily compete with beef. Indeed, soy contains fats, proteins, carbohydrates, vitamins A, B6, B9, vitamin C, calcium, iron, magnesium, phosphorus, potassium – you can list it for a long time.So, you see, it’s worth considering which is healthier – frozen meat or soy. And of course, nobody addressed the issue of cholesterol, and soy just lowers cholesterol. But the most important thing in it is vitamins. For example, if you eat B vitamins correctly, namely with vegetables, you can preserve youth for a long time, strengthen the nervous and endocrine systems. And soy has the highest content of antioxidants – phospholipids, which generally have a beneficial effect on the body and even help diabetics reduce their insulin intake.

– How is soy turned into meat?

– To begin with, flour is made from beans, and dough is made from flour, which is boiled in a special way. The result is a mass similar to foam rubber. By the way, you can simulate soybeans by making stars, diamonds or even imitation of meat fillets from the dough. This is followed by work on the aroma – after all, the product obtained from soy is neutral in taste and smell. Cubes or diamonds are marinated in spices, then dried and sold dry as a preparation for future “meat” dishes.Dry briquettes can be stored for about a year, while boiled ones are best eaten right away. Be prepared for the dried piece of “meat” to increase several times during cooking.

– What else can be made from soybeans?

– Definitely soy sauce. The Chinese were the first to cook it, then the Koreans and the Japanese joined them, and now here it has become our own and beloved. Soy sauce is also rich in amino acids and vitamins; it does not need any preservatives at all, even if stored for several years.It is made from wheat, soybeans, water and sea salt. Soy milk – and this is also practiced in China – is made from white beans. Actually, without soy milk, there would be no famous tofu cheese, it is prepared according to the same principle as any cow or goat cheese. It is interesting that in China and Germany they prefer to say “soy drink”, while in our Russian-speaking countries – “soy milk”. Of course, soy is used to make miso paste, the same one used to make miso soup. Miso is especially popular in Japan, where miso is produced from a mixture of cereals, including soybeans, by fermentation with molds.They also sprout soybeans, young sprouts are fried and served as a side dish for meat and fish dishes.

– What is soy asparagus?

– In fact, such asparagus does not exist in nature. What we think of as sprouts or asparagus is the “froth,” the top layer that is removed from the soy milk and dried. Eating “soy asparagus” without sauce or some other accompaniment is not tasty, it literally needs an assistant. It can be saturated with different flavors, say, the same soy sauce, sesame seeds, and if you add eel to it, it will be impossible to come off.

90,000 Basic principles of good nutrition in type 2 diabetes.

With type 2 diabetes mellitus, the correct metabolism is disrupted – glucose begins to be poorly absorbed. The main treatment, in addition to medication, is a properly selected diet. By following the basic principles and careful selection of the necessary foods for the daily diet, you can easily keep your blood glucose levels normal and prevent the development of complications.

Nutritional Basics

Basic nutritional guidelines for second-degree diabetics:

  1. Before cooking it is necessary to remove the skin from the chicken, remove all fat from the meat.It is best to eat only lean meat.
  2. Carefully scrutinize the instructions for the products and the composition in order to reduce the use of fats in the diet to a minimum.
  3. Do not fry, it is better to cook or simmer all dishes.
  4. Do not increase calorie content with sour cream or mayonnaise.
  5. Vegetables must be eaten raw, as they are much healthier than boiled ones.

Attention! With diabetes, it is imperative to exclude from the diet all foods that may contain fat and give too many calories.

Allowed and prohibited food

Allowed foods for type 2 diabetes include all low-fat fish and meat, as well as low-fat dairy products. This food is able to diversify the diabetic’s daily diet.

From cereals, the best option is buckwheat or oatmeal. The most healthy foods include almost all fruits and vegetables. They not only allow maintaining normal glucose levels, but also reduce the parameters of “harmful” cholesterol, which negatively affects the state of blood vessels and the entire cardiovascular system.

Prohibited foods include the following:

  • everything is sweet;
  • puff pastry and pastry;
  • pickles and marinades;
  • smoked and fried foods;
  • grapes, bananas and strawberries.

It is also recommended to use various dried fruits and nuts with caution, since they have a high calorie content.

Low Carb Diet

The basis of proper nutrition in diabetes mellitus is a low-carbohydrate diet. If the consumption of carbohydrates is reduced to 20 grams per day, then in six months it will be possible to talk about a consistently low level of sugar, as well as about the rejection of drugs. To do this, you must use one of the effective low-carb diets.

Fat Burning Soup

To prepare such a soup, you will need 6 onions, a couple of tomatoes, a couple of Bulgarian green peppers, a head of cabbage, stalk celery.It is imperative to use hot chili peppers as a seasoning. You can eat this soup every day and in unlimited quantities.

Glycemic Diet

This eating option is based on the fact that only 40% of the total amount of food should come from complex, unprocessed carbohydrates. These are fruits, vegetables, whole grain bread instead of white. A third of the diet should be fat and a third – low-fat dairy products.

Counting Bread Units (XE)

For a type 2 diabetic, it is important that the diet is balanced not in calories, but in carbohydrate content. In 1 XE, approximately 12 grams of carbohydrates. This corresponds to the following products:

  • 1 st. l. flour or starch;
  • 3 Art. l. boiled pasta;
  • 1 st. l. Sahara;
  • 75 g mashed potatoes;
  • 3 carrots;
  • 250 ml of natural kvass;
  • a glass of low-fat dairy products.

Attention! A diabetic over 50 years old is allowed to consume no more than 12 XE per day.If obesity is added to diabetes, the number of XEs allowed is reduced depending on the degree of obesity.

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