The health benefits and harms of beans for diabetes, which ones to choose, and recipes

For people suffering from high blood sugar, diet plays a crucial role in stabilizing their condition. There are restrictions on many carbohydrate- and fat-rich foods. Beans are beneficial for diabetics because they provide prolonged satiety and lower the glycemic index. Following the proper preparation and consumption of legumes will be an additional way to improve the quality of life for a diabetic.

Compound

Beans are the leader among plants by protein content.

In terms of mineral components, the most significant in terms of quantitative indicators (over 100 milligrams/100 grams) are:

• potassium;
• calcium;
• magnesium;
• sulfur;
• phosphorus.

Beans are rich in micronutrients, including aluminum, boron, manganese, copper, and zinc. They contain all the B vitamins, as well as vitamins E and PP. Energy content is 300 kilocalories per 100 grams.

Benefits and harms for diabetes

For diabetes, a balanced diet and carbohydrate-calorie balance are essential for stabilizing blood glucose levels. The health benefits of beans stem from their nutritional properties: high fiber content and slowly digestible carbohydrates. This product is essential in the diet of both diabetics and healthy individuals.

Beans, consumed in large quantities and daily, can overload the digestive tract. If you have underlying gastrointestinal conditions, you may experience diarrhea and bloating. Beans are rich in nitrogen, which is harmful to kidney function.

Features for different types of diabetes

In type 2 diabetes, cells fail to absorb glucose. Metabolic dysfunction and the pancreas's failure to produce adequate hormones are the cause of these pathologies.

The enzymes contained in beans influence the mechanism of cellular metabolism, which contributes to:

• removal of swelling;
• lowering blood pressure;
• elimination of glucose;
• cleansing the body of toxins;
• reducing vascular fragility;
• strengthening the immune system.

Patients with type 1 diabetes have insufficient pancreatic function, requiring regular insulin administration. The high zinc content in beans promotes enzyme production and reduces the risk of diabetic coma.

Beans for diabetics

Each type of bean has some differences in composition, which must be taken into account when consumed by diabetics.

Some legumes are better for type 2, others for type 1.

Red

Red beans are recommended for type 2 diabetes for weight loss and lowering the glycemic index.

Main properties:

• lowering blood sugar levels;
• appetite;
• acceleration of metabolism;
• improving bladder function.

The effect of beans is explained by the content of enzymes that slow down the breakdown of polysaccharides, which affect hormonal and carbohydrate metabolism.

White

Beans are beneficial for both types of diabetes. They support cardiovascular health, stabilize blood glucose and hemoglobin levels, and have antibacterial properties.

Black

The most commonly used diabetics' food. Besides lowering the glycemic index, it improves overall well-being by strengthening the immune system and detoxifying it.

Legume

Eating green beans improves pancreatic and liver function. They are especially beneficial for insulin-dependent diabetes. They also have diuretic and hematopoietic properties.

Plant valves

The seedless pod is no less beneficial than the beans. It is used as a medicinal herbal infusion for type 2 diabetes. It contains the same enzymes that improve glucose absorption.

Diet recipes

You can make all kinds of dishes from beans, with the exception of the third ones:

• cold, hot appetizers;
• soups;
• side dishes.

Diet recipes will tell you how to cook legumes properly.

Hot appetizer

To prepare this bean casserole, you'll need to pre-boil the beans and make a tomato sauce. The filling includes:

• crushed tomatoes;
• garlic juice;
• refined vegetable oil;
• chopped greens.

Spread the cooked grains in an even layer on a greased baking sheet. Top with onion rings and raw carrot slices. Pour the sauce over the top.

Ratio of ingredients (per cup of beans):

• a glass of tomato puree;
• 3-4 garlic cloves;
• 2 tablespoons of oil;
• a bunch of greens;
• 1 onion;
• 1 carrot;
• salt to taste.

Cooking time: 40 minutes in the oven at 200 degrees.

Soup

Vegetable soup is made with beans (200 grams), cauliflower, carrots, zucchini, and greens. The beans are boiled until tender. The remaining ingredients are blended until pureed. The beans are poured over the puree, salted, simmered for 10 minutes, and sprinkled with greens. The amount of cauliflower, zucchini, and carrots is optional, according to taste.

Salad

For the salad you will need a mixture of different types of beans: white, red, and green beans.

For 2 cups of boiled beans and pods you will need:

• 3 hard-boiled eggs;
• ½ cup boiled rice;
• 2-3 boiled carrots;
• 50 milliliters of vegetable oil;
• salt to taste;
• green.

Eggs, carrots, and greens are cut into pieces. Beans and butter are added. Salt is added, mixed, and sprinkled with greens.

Decoctions of bean pods

The dried pods are ground to a powder, placed in a thermos, and boiled water is added: 1 tablespoon per 200 milliliters. The decoction is prepared overnight. In the morning, the prepared medicine is taken on an empty stomach, 100 milliliters at a time.

Tea from the sashes

If you pour boiling water over the crushed dry pods in a glass, you will get tea, which should be drunk before meals.

Baked beans

Peel the green beans and boil them in salted water for about half an hour. Drain the water and add tomato paste and butter: for every cup of boiled green beans, add 1 tablespoon of tomato paste and 100 grams of butter. Mix all ingredients and simmer for another 30 minutes.

Veal with beans

In a frying pan, fry the veal with peppers and onions. Add sliced ​​mushrooms, season with salt, and fry until done. Pour the prepared sauce made from tomato paste, boiled beans, garlic, and carrots over the mixture. Simmer, covered, for 20 minutes. Sprinkle the finished dish with chopped herbs.

Sauerkraut salad with beans

Combine sauerkraut, cooked beans, and green onions in a bowl. Season with vegetable oil. Stir.

Features of application

Beans, as a dietary product, should be consumed in moderation: no more than 3 times a week, 100 grams of the prepared dish.

Do not eat raw beans, as they can cause food poisoning. Before cooking, dry beans should be soaked for several hours to speed up cooking. Both an infusion and decoction are used medicinally. To lower blood sugar, take them before meals, several times a day, over a long period.

Medicinal infusion

The infusion is prepared from crushed, dried halves of the pod. For every 200 milliliters of boiling water, add 3 tablespoons of the prepared mixture. Steep in a lidded ceramic container for 8-9 hours. Strain and take half a glass 3 times daily, 30 minutes before meals.

Decoction of valves

To prepare the decoction, you will need 10 grams of powder and 400 milliliters of boiled water heated to 40 degrees Celsius. Place the enamel bowl containing the solution in a double boiler. Once the water boils, reduce the heat to a medium simmer. After 20 minutes, strain the mixture and let it cool. Take 1 tablespoon before meals.

Side effects

If consumed in excess, beans can cause bloating, nausea, vomiting, and diarrhea if digestive issues arise. In chronic kidney disease, eating beans can exacerbate the condition. The nitrogen compounds in legumes can contribute to the deposition of salts in gout.