How to feed a diabetic?

Recently, the number of people suffering from diabetes has increased. Diabetes has many options, but one thing unites them: diabetics require tight nutrition control.

This is particularly relevant issue for older people who suddenly find diabetes, the pancreatic type, that is incurred because of the deterioration of the pancreas. A person lived his life eating as he wanted, and suddenly, almost on the same day, he should change all his taste preferences, switch to a diabetic diet, which implies the rejection of many products.  

This is not easy, especially considering the age. And not every elderly patient suffers the inconvenience caused by the disease in silence. Alas, many are inclined to pour out their attitude to the changed way of life on others, and this attitude is, of course, sharply negative.

However, for a diabetic, you can prepare delicious dishes that will help him put up with a diabetic diet. Below are some culinary recipes for such dishes.   

Gravy Stew

It should be remembered that only lean, dietary meat is suitable for diabetics : lean beef, veal, turkey meat (skin must be removed), chicken (skin must be removed) and the like.  

The selected meat is cut into small pieces, placed in a stewpan or pan, poured with water so that it covers the meat. Add carrots grated on a coarse grater and onions, sliced ​​in rings or half rings. Stewed over low heat. Salt, spices are added to taste.

Five to ten minutes before the meat is ready, pouring is added: one or two tablespoons of oatmeal, carefully mixed in water.

  • Note that wheat flour for diabetics is prohibited, therefore, oatmeal is recommended as a thickener for the sauce. It gives an interesting delicate taste to the dish.

Similarly , you can cook beef stroganoff from the liver. 

Baked meat

Baked meat for diabetics is a good alternative to fried meat, which, in fact, is not very useful for healthy people. For baking, chicken thighs are perfectly suitable, from which the skin is removed. You can also bake low-fat beef and veal, but it is recommended that you first beat the meat a little so that it does not become stiff after cooking. 

A baking foil is placed in a form or pan that can be placed in the oven, and pieces of meat are placed on it . Salt, spices – to taste. On top of the meat is covered with another piece of foil. The foil is pricked with a fork to allow steam to escape. The meat form is placed in a preheated oven.  

You can also bake meat with onions. In this case, the onion is first laid on the foil, cut into rings or half rings, then meat, then again a layer of onions. Everything is closed with a second piece of foil, which is pricked with a fork.   

In the same way, you can bake the liver: the liver of a bird, beef or veal. Beef and veal liver are recommended to beat off a little before baking. You can also add pieces of liver to the meat, baking everything together. 

If five to ten minutes before being ready to remove the top layer of foil, then the meat will turn out with a delicious crust. However, it will have a slight drawback – after the meat has cooled, it will become a little harsh. If the foil is not removed, then there will be no crust, but there will be no subsequent rigidity of the meat.  

It is recommended to serve meat hot, garnishing with finely chopped herbs (dill, parsley, green onions) or sprigs of herbs (dill, parsley).

Liver pate

For liver paste, poultry liver is recommended, as it is more tender, but can also be used with beef.

The liver is boiled in salted water with the addition of bay leaves, allspice peas and black peas. After the liver has cooled, it must be passed through a meat grinder. Also, onions are passed through a meat grinder (quantity – to taste). 

Beans can be added to the paste (legumes are believed to be beneficial for diabetics, but only boiled green peas, beans or beans should be added, but not canned – sugar is often added to canned food). Another good addition is boiled carrots. 

All vegetables are also minced. The mixture of liver and vegetables is thoroughly mixed, broth is added to it (quantity – to taste), as well as salt and spices (to taste). 

Fish in tomato sauce

Often, diabetics want regular foods that were available before the illness. Such products include, for example, sprats in tomato sauce – widely known canned goods, rightfully considered to be “folk”. 

Alas, sugar and wheat flour are part of these canned foods, which is strictly forbidden to diabetics. However, you can still make sprats in tomato, as well as any other fish, so as close as possible to the “folk” canned food, but at the same time observe the requirements of the diabetic diet. 

The fish is first cleaned, the entrails and the head are removed, then cut into portions (sprats, of course, do not need to be cut). Carrots are rubbed on a coarse grater, onions finely chopped.

Carrots and onions are stewed in a deep pan with a small amount of water added until the carrots are soft. Then added fish, salt, spices to taste, bay leaf. From spices, it is especially recommended to add allspice and black peas.

Five to ten minutes before the fish is ready, sauce is added: one or two tablespoons of oatmeal, diluted with water, with the addition of tomato paste. After adding the sauce, the dish is brought to a boil over low heat, and then stewed for a few more minutes.

This dish can be consumed both hot and cold.

It should be noted that diabetes is of various types, in addition, patients have an unusual reaction to some products. For example, for some of the diabetics, beets are quite normal, but for some, this root crop is too sweet. Therefore, if in recipes you see ingredients that you have not previously consumed, it is best to consult your doctor.   

In addition, the ingredients are not something once and for all established, they can be replaced with other, more suitable for this person. So let me work on my imagination.

Bon Appetit!

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