At the very beginning of the development of diabetes, the pancreas is able to produce a certain amount of insulin, but soon there is absolute hormone deficiency. As the disease worsens, a depressant effect on the parenchyma cells occurs, which provokes the need for regular insulin injections.
Excess glucose in the bloodstream sooner or later entails injury to the blood vessels, for this reason, diabetics need to exert maximum efforts to minimize the secretory functions of the liver, normalize carbohydrate metabolism. To do this, it is important to eat right, stick to a low-carb diet.
Patients with diabetes should learn to understand the products, to know which of them have a positive and negative effect on the level of glycemia. Due to saturation of the body with complex carbohydrates, minerals, dietary fiber and vitamins, you can regulate your well-being.
Many endocrinologists and nutritionists recommend including such a useful product as pumpkin in the patient's diet. It is low in calories - only 22 calories, bread units (XE) contains 0.33. Pumpkin glycemic index may vary depending on the method of its preparation. In a raw pumpkin, the insulin index is 25; in a boiled one, this indicator reaches 75; in a baked vegetable, GI is 75 to 85.
When hyperglycemia first and second degree pumpkin helps to lead to a normal rate of glucose in the blood, because it does not contain a large number of calories. This fact makes the product truly indispensable for diabetes, since almost all patients with this diagnosis suffer from obesity of varying severity.
In addition, it is possible to increase the number of beta cells, affect the restoration of damaged areas of the pancreas. The beneficial effects of the vegetable due to its unique antioxidant properties, they come from insulin-stimulating molecules.
With a gradual increase in the amount of insulin, you can count on a decrease in oxidative oxygen molecules that cause damage to the membranes of pancreatic cells.
Regular consumption of pumpkin gives diabetics the opportunity to avoid a number of health problems:
- atherosclerosis of vessels, their lesions;
- lower cholesterol.
Often, pumpkin accelerates the evacuation of excess fluid from the body, a side effect of diabetes.
Remove excess water can be subject to the use of raw pumpkin pulp.
How to choose and save a pumpkin
It is customary to grow muscat, large-fruited, and hard-boiled pumpkin varieties. Equally delicious summer and winter vegetable varieties, they are edible at any time of the year. It is necessary to get dry fruits without obvious damages, the correct form with a uniform color.
It is better to choose pumpkins of smaller size, they are sweeter and less fibrous. Pumpkins of huge size are often grown for feeding livestock, especially since their weight causes discomfort during storage and transportation.
The skin of the vegetable must be free from defects, firm and smooth to the touch. It is necessary to carefully consider the stripes on the surface of the fruit, well, if they are straight. Wavy stripes indicate the use of nitrates during growth.
When a pumpkin is chosen, its stalk should be examined, it is the main indicator of the ripeness of the product, the dry tail speaks of the "right" pumpkin. Other signs of a good vegetable:
- hard peel;
- drawings are not its surface.
To successfully save the pumpkin until the spring, it is recommended to acquire only late-ripening varieties. In the cold season you need to be careful not to buy frozen vegetables.
For long-term storage suitable mature, without damage, defects of the fruit, they have a dry stalk. It is recommended to dry the pumpkin in the open sun, usually 10 days is enough. Putting the product in storage should be carefully, pumpkins should not lie too close to each other and touch. Put their stems up.
Good vegetable storage is a cool, dark and ventilated place without sunlight. In our latitudes:
- pumpkin stored in the cellars;
- the temperature in them usually remains within 10 degrees above zero;
- humidity in such rooms is from 60 to 75%.
A bad idea to keep a pumpkin in the fridge, especially when cut into pieces. It will quickly lose moisture and become tasteless. If you store a vegetable there, you need to eat it for a week.
Pumpkin is rich in valuable microelements, these are vitamins of group B, C, PP, provitamin A, and also magnesium, calcium, phosphorus, iron and potassium are present.
Diabetics need to use all the components of the pumpkin: juice, pulp, seeds and pumpkin seed oil. Pumpkin juice helps to get rid of toxic substances, slags, the presence of pectin in the product will reduce the performance of low-density cholesterol, a positive effect on the blood circulation process.
It is necessary to drink juice from a vegetable only after prior consultation with a doctor, in case of a complicated pathology the juice should be completely abandoned. Pumpkin pulp contains pectins that stimulate the bowels and help to get rid of radionuclides.
Patients will love pumpkin seed oil, it has a large amount of unsaturated fatty acids. These substances will be an ideal substitute for animal fat, which in diabetes provokes an increase in bad cholesterol.
If a patient suffers from skin problems, dried vegetable flowers are used as a means to heal wounds and damage skin. Application is to use:
- flour from dry flowers (she poured ulcers and wounds);
- decoction of flowers (moistened with bandages and applied to the affected places).
Harvest raw materials in the summer months on their own or purchased in ready-made form in pharmacies.
To begin with, the flowers are dried, ground with a mortar and then powdered with wounds. For the preparation of therapeutic broth should take a couple of tablespoons of this powder and one cup of boiled water.
The resulting mixture is boiled for 5 minutes, always on the slowest fire. After that, the broth is insisted for half an hour, filtered through several layers of gauze.
The finished product is used as lotions as needed or consumed 100 ml three times a day before meals.
What to cook pumpkin diabetic
Since the glycemic index of pumpkin rises under the condition of heat treatment of the vegetable, it is wiser to use it raw. The product can be included in salads, make juice and other beverages.
Many patients with diabetes are recommended to eat a salad of fresh pumpkin pulp. The recipe includes the following components: pumpkin pulp (200 g), carrot (1 piece), celery root, greens, salt (to taste).
Ingredients tinder on a fine grater, season with a small amount of vegetable oil. It is preferable to choose unrefined olive oil of the first cold pressed.
Very tasty natural pumpkin juice. Especially useful to drink pumpkin juice in diabetes mellitus type 2. To prepare the drink you need:
- the vegetable is peeled from the peel layer;
- core removed;
- cut into small lobules.
After pumpkin must pass through a juicer or meat grinder. Vegetable mass carefully squeezed through a medical gauze. To taste, you can add lemon juice.
There is another recipe for the drink, for its preparation also chopped vegetable. At 1 kilogram of pumpkin will need to prepare the components:
- 1 medium sized lemon;
- 2 liters of purified water;
- sweetener to taste.
As in the above recipe, you must peretert pumpkin pulp, then it is laid out in a boiling syrup from sugar substitute and water. It is best to take a natural sweetener that is allowed to be heat treated. For example, it may be stevia powder.
The mass should be mixed, boil over low heat for no more than 15 minutes. When it is ready, the broth is cooled, rubbed with a blender, the juice of one lemon is added to the mass and put on a slow fire again. It is enough to bring the dish to a boil. It must be remembered that such boiled pumpkin has a higher GI, so it is used in moderation.
An unusually tasty and healthy pumpkin porridge, it is prepared by many diabetics, the dish is liked by both children and adult patients. It is necessary to prepare:
- a third of a glass of millet;
- a couple of small pumpkins;
- 50 g dried prunes;
- 100 g dried apricots;
- 1 onion and carrot each;
- 30 g butter.
Pumpkin for a dish should be pre-baked, because it depends on how much insulin in it. Bake the vegetable for one hour at an oven temperature of 200 degrees.
Dried fruits pour boiling water, allow to stand a little, and then washed under cold running water. It helps to make dried apricots and prunes soft, to wash off from their surface harmful substances that process the product to preserve the presentation. Ready fruit cut, put in a pre-cooked millet porridge.
Meanwhile, chop and roast onions, carrots. From the baked pumpkin, they cut off the upper part, take out seeds from it, fill the vegetable with porridge with roasting and cover with the top. The dish is ready to eat.
In addition to pumpkin dishes, pumpkin seeds are very useful in type 2 diabetes. Only need to use them in limited quantities.
Information about the benefits of pumpkin for diabetics is provided in the video in this article.