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In diabetes, the choice of vegetables and foods is an important dietary aspect; the most suitable nutritional therapy for the treatment of this disease is related to the severity with which it manifests itself; therefore, it is possible to define that "the correct diet for the diabetic is the one that best approaches the needs (in continuous evolution) of the therapized patient".
As anticipated, the choice of food portions is an aspect of fundamental importance and depends both on the clinical picture and on the level of energy expenditure; the same can NOT be said (even if with the due exceptions of the case) when discussing food choices.
In the diet therapy treatment of diabetes, the most recommended products are those characterized by a low or moderate glycemic index, and among the glucose PREVALENCE dishes, it is better to prefer foods characterized by:
- a lower glycemic load
- a greater quantity of dietary fiber.
With regard to the consumption of cereals, it would be advisable to choose the integral ones or otherwise always associate them with abundant quantities of fiber, while for the fruits, the discriminating element is represented above all by the levels of fructose ...
Choice of vegetables
General food selection criteria
In diabetes, the criteria for choosing vegetables are the same as for other foods; in clinical nutrition it is essential to assess the relevance or otherwise of these products on the basis of:
- Carbohydrate content
- Glycemic food index
- Dietary fiber content
- Qualitative importance and contribution of functional molecules (vitamins, trace elements, antioxidants, lecithins, phytosterols, etc.)
- Content of anti-nutritional molecules (especially oxalates and phytates)
- Practicability of the portion of consumption with regard to nutritional needs.
In diabetes, food choices can enhance or frustrate the entire therapy; the subject suffering from type 2 diabetes, often greedy, sedentary and overweight, MUST profoundly change their lifestyle by moving more, eating less and better, and taking drugs. Among these three therapeutic components, the most demanding and on which the effectiveness of the other two depends is undoubtedly nutrition; for this reason, the choice of vegetables also plays a decisive role in the success of diabetic remission.
In vegetables chosen by the diabetic, the content of carbohydrates must be low or better. The contours (or even the dressing of the first courses) must not significantly affect the energy balance of the meal; otherwise, the risk is to have to further lower the portions of products with higher glucose density, such as cereals and their derivatives. Vegetables of all kinds fried and breaded, or in oil, are for example not recommended in the diet of the diabetic, who should consume them only occasionally and in small portions.
Which vegetables to choose
With regard to the glycemic index, it is not very difficult to choose vegetables that induce a moderate insulin response: it is sufficient to limit above all potatoes and other tubers (eg beets, cassava), cereals consumed as vegetables (for example canned corn) and some fresh legumes (such as peas, broad beans and beans), foods that are not recommended especially for the greater glycemic load. All these foods, which share the richness of starch, can be consumed in place of bread or significantly reducing the amount of pasta or rice in the first dish. Dried legumes (lentils, chickpeas, soybeans, beans) can instead be consumed instead of the latter (meat, fish, eggs, poultry, ham, etc.) if tolerated.
As for vegetables with a medium-high glycemic index, but rich in fiber and with a low glycemic load, such as carrots, in general a certain freedom of consumption is granted to the diabetic, with the only recommendation not to overdo the portions and the frequency.
While it is good to limit the consumption of starchy vegetables, on the other hand the intake of dietary fiber is a predominant aspect; in fact, this dietary component facilitates the control of glucose absorption "I ask" for the insulin surge caused by carbohydrates. Obviously, in the choice of one or the other product, the selection will focus mainly on those vegetables that are richer from a nutritional point of view and, in order to preserve their characteristics, better if consumed fresh and raw.
Avoid excesses
It should be remembered that among the molecules brought by these foods there are also various anti-nutritional components responsible for the failure to absorb some essential ions; this is the case of phytates and oxalates that bind (chelane) both iron and food calcium. Therefore, it is advisable to stick to the portions recommended by the guidelines or in any case NOT to excessively abuse vegetables even in the case of diabetes.
