Many people who are diagnosed with diabetes come to have an extremely complicated relationship with food. After all, food is one of the central components of every person’s lifestyle. What we eat means more to us than just nutrition. Food often plays an integral role in our relationships and recreation.
People connect over Christmas dinner, celebrate with a birthday cake, forge memories with roasted marshmallows and relax during the weekends by trying a new recipe. Both physical and personal lives chug forward, fueled by food and diabetes throws a real wrench into the system.
Eating when you are a diabetic can often feel like you’re taking an exam. Everything that looks tempting seems like it could be hiding something nefarious and dishes that are clearly safe diabetic food are often tasteless enough to bore you to tears. After a while, many diabetics begin to wonder if they will have to spend the rest of their lives eating what tastes like library paste.
Well, we’re here to report that this isn’t the case. Cuisine suitable for those with diabetes can be just as flavorful and fulfilling as non diabetic food. The key is to remember that junk food is as unhealthy for a non diabetic as it is for someone with diabetes. Tasty and healthy diabetic friendly foods are good food for more than just diabetics; they’re tasty and healthy foods for everyone. With that in mind, here are some suggestions on what to concentrate on when creating a balanced and delicious diet plan for those with diabetes.
Proteins are a diabetic’s best friend. They are broken down into ketones instead of glucose during digestion, which means that they will not spike your blood sugar. Their slow breakdown also helps keep you full, curbing snacking after meals. Proteins can also pack some major umami flavors when cooked.
Try stewing some lean and flavorful cuts of meat in a pressure cooker for a tender and delightfully unctuous stew. A handful of roast almonds or beans can also up the flavor quotient in a salad, all while delivering giving you a good dose of heart healthy fats.
These are the veggies that you might remember resenting your mom for when they made an appearance on the dinner table. Cruciferous vegetables are the dark adn leafy greens often featured in wild vegetable mixes. They have a sharp and sometimes tannic flavor, and are packed with phytochemicals.
These vegetables are best served raw with a little vinegar and olive oil. Cooking often causes these leaves to develop a slightly sulfuric odor, so be warned.
One of the most common laments put forward by diabetics is that they can no longer eat bread. While carbohydrates should definitely not be overindulged in, whole grain breads feature more complex carbs. These compounds are broken down slowly in the stomach, which means sugars are released more slowly and steadily.
Use whole grain breads anywhere you’d use standard bread. Their richer and nuttier tastes are also particularly suitable for pairing with olive oil and some sun dried tomatoes.