<p>Pacientii cu diabet zaharat nu trebuie sa aiba grija doar la ingredientele pe care le aleg in alimentatie, ci si la modul in care prepara mancarea.<br />
1. Nu prajiti nimic in ulei</p>
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<p>Folositi la gatit maxim 1 lingura de ulei la 1 kilogram de legume<br />
Gatiti carnea, snitelele, chiftelele la cuptor sau pe gratar.<br />
Dati gust mancarii din condimente aromate, nu din ulei, prajeala, rantas sau sare<br />
2. Nu faceţi sosuri grase, rantaşuri</p>
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<p>Nu faceti tocana cu grasime animala, jumari, afumaturi, untura<br />
Nu folositi sosuri gata preparate din comert, maioneza, bulion, etc<br />
Folositi suc de rosii preparat in casa sau din rosii intregi conservate<br />
3. Nu gatiti carnea impreuna cu legumele<br />
Gatiti carnea separat de legume, la abur, la gratar, la cuptor, pe hartie de copt, fiarta.</p>
<p>Indepartati pielea si toata grasimea vizibila inainte preparare si de consum.<br />
Daca fierbeti carnea pentru supe, aruncati prima apa.<br />
Nu puneti ulei sau grasime la ciorbe, supe, nu caliti legumele<br />
4. Nu consumati fainoase albe</p>
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<p>Alegeti painea, orezul, pastele si cerealele integrale pentru indicele glicemic scazut si fibre<br />
Gatiti orezul si pastele al dente, cantariti-le separat, dupa fierbere<br />
Nu consumaţi cereale cu adaos de zahar, miere, cacao, ciocolată sau cu fructe confiate.</p><div class="amp-ad-wrapper amp_ad_1 ampforwp-incontent-custom-banner ampforwp-incontent-ad3"><amp-ad width="336" height="280" type="sulvo" data-ad="andreilaslau.ro_amp_display_336x280" class="demand-supply"></amp-ad></div>
<p>5. Nu mancati alimente ce contin glucide seara, dupa ora 18.00 !<br />
Nu consumati fructe, orez, paste, cartofi, taitei, galusti, mamaliga si nici boabe (porumb, mazare, fasole boabe, naut, linte soia) dupa ora 18.00, deoarece corpul noaptea nu le consuma, ci le depune sub forma de grasime pe ficat (steatoza hepatica) si cresc glicemia.<br />
Alegeti fructele ca desert sau gustări între mese, nu mai tarziu de ora 18.00!</p><div class="amp-ad-wrapper amp_ad_1 ampforwp-incontent-custom-banner ampforwp-incontent-ad1"><amp-ad width="336" height="280" type="sulvo" data-ad="andreilaslau.ro_amp_display_336x280" class="demand-supply"></amp-ad></div><div class="b03d97280e765d707d336f444dd9d428" data-index="5" style="float: none; margin:0px 0 0px 0; text-align:center;">
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<p>Alimentele permise in diabetul zaharat<br />
Exista categorii de pacienti (denutriti, copii si tineri cu DZ tip 1 sau adulti a caror munca este prestata cu greu), pentru care cantitatea de hidrati de carbon poate fi crescuta. Din punct de vedere al continutului glucidic, alimentele se clasifica in:<br />
1. Alimente permise fara cantar: [i]Legume cu continut in HC mai mic de 5% pentru 100g de aliment:[/i] loboda, urzica: 1.5% napi, spanac, dovlecei, ridichi, castraveti, andive: 2% ardei gras verde, praz, conopida, anghinare, vinete: 3% rosii, gulii, telina, salata, varza: 4% ciuperci, fasole verde, dovleac crud: 5%<br />
2. Alimente consumate numai cantarite: [i]Painea, fainoasele, produse din cereale, leguminoase uscate, cartofii, orezul, legume cu continut mai mare de 5% HC, lactate.[/i] a) Painea 50%HC adica 100g paine = 50g HC. (Exemplu: 1 felie de Paine=20g=50% HC=10 HC). Painea alba: 54 HC Painea neagra: 48 HC Mamaliga pripita= 12.5 HC b) cartofi, orez, gris, paste fainoase, fasole boabe; 20%HC (cantarite fierte) (Exemplu: 100g cartofi=20HC sau 100g gris= 20HC) c) lactate: iaurt, lapte, chefir, sana, cas, urda, branza de vaci: 5% HC lapte dulce, batut, iaurt: 5%HC branza de vaci: 4% urda, cas: 6% telemea de vaca: 1% telemea de oaie: 1% cascaval: 1% branza topita: 1% d) fructe: pepene verde, capsuni, fragi, avocado: 7% HC pepene galben, grapefruit, lamai: 8% HC cirese: 10% HC mandarine, caise, piersici, kiwi: 11% HC ananas, zmeura, portocale, mure, afine: 12% HC gutui, visine, coacaze negre, nectarine, prune: 14% HC mere, pere: 15% HC rodii: 17% HC banane: 21% HC e) samburi: nuci uscate 10% HC; seminte floarea soarelui 14% HC; arahide 16% HC; seminte de dovleac uscate 18% HC f) legume cu continut mai mare de 5% HC: ceapa: 6% HC ardei gras, gogosar: 7% HC morcov, patrunjel: 8% HC sfecla rosie: 9% HC mazare verde boabe: 14% HC usturoi: 26% HC linte uscata: 49% HC<br />
Nota &#8211; toate procentele sunt corespondente pentru 100g produs.</p>
<p>3. Alimente interzise: Zaharul si produsele zaharoase, bomboane, ciocolata, rahat, siropuri, produsele de patiserie si cofetarie, gemuri, dulceturi, prune uscate, smochine, stafide, bauturi racoritoare cu zahar, mierea, zaharul brun, inghetata. Dulciurile destinate persoanelor cu diabet zaharat<br />
Atentie la sucurile si dulciurile pentru diabetici! Ele se pot consuma insa intr-o cantitate mica. Faptul ca sunt destinate persoanelor cu diabet zaharat nu inseamna ca pot fi consumate fara limita. Ele intr-adevar nu contin zahar, dar contin fructoza (un glucid care se absoarbe mai lent) care nu determina cresterea brusca a glicemiei. Dar aceasta nu inseamna ca sunt lipsite de efect pe profilul glicemic.</p>
<p>Rolul fibrelor in alimentatia persoanei cu diabet zaharat<br />
Fibrele sunt o parte a glucidelor complexe. Cele solubile in apa au rol in scaderea absorbtiei glucidelor si grasimilor alimentare. Fibrele insolubile vor absorbi apa si vor contribui la combaterea constipatiei.<br />
Exemple de alimente bogate in fibre: cereale, cartofi, leguminoase, fructe, legume neprelucrate termic, nedecojite. Repartitia HC pe mese: Repartitia glucidelor/mese poate fi facuta astfel: 20% la micul dejun, 30% la pranz, 20% la cina si 10% la cele 2 sau 3 gustari. Repartitia glucidica poate fi adaptata in functie de stilul de viata, dar fara ca echilibrul metabolic sa fie afectat.<br />
Surse: doc.ro<br />
farmaciiledona.ro</p>
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