Is it possible to eat sorrel in type 2 diabetes? Recommendations and tips for cooking

Sour taste of sorrel is familiar to many since childhood. It contains the necessary human substances and trace elements.

In folk medicine it is recommended to use sorrel in various diseases, where the main role is assigned to diabetes.

Green sour leaflets have properties to reduce blood sugar levels. This made the plant popular among supporters of classical and alternative medicine. Details on the properties of sorrel for diabetics - in the article.

Is it possible to eat this herb for diabetics or not?

People with impaired carbohydrate metabolism banned many foods. The diet is often selected by the endocrinologist based on the individual characteristics of the organism, the type and severity of the disease. Sorrel is a diabetic product.regardless of whether type 1 or 2 is a disease.

With diabetes, you can eat sorrel without any restrictions (but in strict accordance with the recommendations of the attending physician, according to the calculated daily caloric content, balance), but when choosing a product, consider the following:

1. only fresh sheets can be used for food, without signs of rotting and damage by pathogenic pests;
2. in the process of cooking additionally do not use spices, sugar and other additives;
3. only leaves and stems are to be consumed;
4. the most valuable are the young shoots of the first year of growth (the plant is perennial, every year the nutrients are getting smaller);
5. before use, sorrel should be washed and dried;
6. for cooking with heat treatment (soups, stewing) can be used in the winter, after freezing in the freezer.

Recommendations are general in nature, and in the presence of diabetes should be strictly observed.

How is it useful?

Sorrel contains useful fiber and coarse fiber, oxalic, malic, citric acid, which helps to improve intestinal motility and improve metabolism. As a result, it is recommended for people with type 2 diabetes and overweight.

There are a lot of vitamins and trace elements in the plant.:

• So vitamin A is good for eyesight, C strengthens the immune system, PP, B1, B2 are important for blood flow.
• Trace elements phosphorus, zinc, magnesium have a beneficial effect on the digestive, cardiovascular, musculoskeletal system of the body.
• Potassium improves blood clotting, which is necessary for diabetes, because this function is impaired due to the high sugar content in the blood.

Energy value per 100 g:

• 22 kcal;
• 1.5 g of proteins;
• 2.9 g of carbohydrates;
• 0.3 g fat;
• 0.7 g of organic acids;
• 1.2 g of dietary fiber.

92% consists of water, due to which it promotes metabolic processes and is well excreted from the body.

Chemical composition

The composition of sorrel has more than 40 substances and compounds.

Chemical composition:

• Vitamin A - 414 micrograms;
• Vitamin B1 - 0.19 mg;
• Vitamin B2 - 0.11 mg;
• Vitamin B5 - 0.041 mg;
• Vitamin B6 - 0.12 mg;
• Vitamin B9 - 13 mcg;
• vitamin C - 41 mg;
• Vitamin E - 2 mg;
• niacin - 0.31 mg;
• beta carotene - 2.5 mg;
• potassium - 500 mg;
• calcium - 46 mg;
• sodium - 15 mg;
• magnesium - 85 mg;
• phosphorus - 90 mg;
• sulfur - 20 mg;
• iron - 2 mg;
• copper - 131 mg;
• selenium - 0.92 mg;
• manganese - 0.35 mg;
• Zinc — 0.2 mg;
• starch - 0.1 g;
• saturated fatty acids - up to 0.1 g.

Recommendations for use

Fiber and coarse fiber, which are part of, improve digestion, but are digested long enough. therefore sorrel is best consumed in the morning, before the afternoon snack.

In the absence of concomitant diseases of the digestive and urinary systems, there are no strict restrictions on consumption. Endocrinologists recommend eating 40-90 grams of plants per day.

It is possible to eat sorrel for diabetes in any form, but fresh stems and leaves are best not to eat on an empty stomach. Increased acidity will have a negative effect on the gastrointestinal mucosa and can cause:

• nausea;
• belching;
• discomfort and pain in the stomach.

Nutritionists and endocrinologists recommend including a small amount of the product in the daily diet.

In what form is it allowed to eat?

There are restrictions on use for persons with concomitant diseases.. Eating sorrel, especially when fresh, is not recommended for people with diseases of the gastrointestinal tract. The acid-rich composition has a negative effect on the mucous membrane of the stomach and intestines, which provokes the aggravation of gastritis and peptic ulcer disease.

Digestion requires a greater amount of enzymes, so there is a load on the gallbladder and pancreas. Aggressive acidity in the product can cause increased contractility of the ducts and vessels, which adversely affects cholelithiasis and can lead to hepatic colic.

Recipes and step by step instructions for cooking

Sorrel greens are an excellent addition to your favorite salads, soups, okroshka and will be a good filling for pies.

Consume fresh sorrel or cooked, the main thing - do not expose to long heat treatment, as it will lose most of its beneficial properties.

Salad

For the salad will need:

• 2 cups of horsetail leaves;
• 40 grams of dandelion leaves;
• 50 grams of sorrel leaves;
• 30 grams of onions;
• vegetable oil and salt.

1. Ingredients need to be thoroughly washed, chopped and mixed.
2. Add sunflower oil or olive oil, salt, pepper to taste, but given the restrictions on the basic diet.

You can eat at lunch and afternoon tea for 150-200 g.

We offer to watch a video with a simple recipe for healthy oxalic salad:

Soup

For cooking soup will need:

• 50 grams of sorrel;
• 1 medium zucchini;
• small onion;
• 1 boiled chicken egg;
• 1 fresh carrot;
• 300 ml non-fat broth (chicken, beef, turkey or rabbit);
• bunch of greens (dill, parsley).

1. Finely chop the onions and carrots and stew in a skillet with a little vegetable oil.
2. Zucchini cut into small cubes.
3. In the ready broth add onions, carrots and zucchini, cook until done.
4. Sorrel wash and chop, add to soup and leave on fire for 1-2 minutes.

Shchi

The following ingredients are required.:

• 3 liters of water or low-fat broth;
• 5-6 medium potatoes;
• 1 carrot;
• boiled egg 1-2 pieces;
• bulb;
• 100 g of sorrel;
• 100 g sour cream (15% fat);
• vegetable oil and herbs to taste.

1. Chop carrots and onions, put in vegetable oil.
2. Sliced ​​potatoes boil until almost ready.
3. Chop the greens, sorrel, chicken egg and with the onions and carrots send in the broth to the potatoes.
4. Salt the soup, if desired, add the permissible spices. Cook for 1-2 minutes.

Ready soup served hot with a spoon sour cream for lunch, afternoon tea and dinner.

The following video shows how to make delicious sorrel green soup:

Sorrel is a healthy and tasty plant. It can be the basis for many dietary meals and bring considerable benefits to patients with diabetes. It is important to remember that everything useful is good in moderation.. Each person is unique and sick in different ways. Before using sorrel, like any other product, it is best to consult a doctor. It will help determine the allowable daily dose and make the diet balanced.

Watch the video: Cure Diabetes Forever in 6 Days With 1 Shocking Leaf (November 2024).