Unsweetened sugar, or why glucose rates are rising. Caution, white: why the body is not at all sweet from sugar Sugar becomes stronger

We are often asked the question:
Why do we use brown sugar and not white sugar in video tutorials, in seminars?
What can be used instead of sugar? Why is sugar harmful? What is the best brown sugar to use? etc.

Let's start with what is white sugar, refined sugar.

We see from the name that sugar is a refined product, i.e. the product is "dead", artificial.

Refined foods are semi-synthetic food, or let's say "dead" food. It was prepared by the method of complex chemical, thermal and other transformations in factories, factories and plants.

This means that foods are devoid of many trace elements, vitamins and enzymes. As a result, their shelf life increases, but not their nutritional value.

The same dead is food and bread with the addition of various leavening agents, sweeteners, improvers, gluten and others.

As a result of the consumption of such products, an incorrect metabolism occurs, on the basis of which various diseases arise.

White sugar is a chemically produced anti-natural substance. Sugar appeared on store shelves only in the 20th century.

Sugar is made from sugar cane and sugar beet.
Sugar beet is a biennial plant with a white root. A third of the sugar produced in the world is obtained from sugar beets. The production of sugar from sugar beet began not so long ago, because new varieties of sugar beets with a high sugar content were developed. And recently it became known that beets were also genetically modified (!). The main global sugar beet producers are Canada, France, Germany, Poland, Russia, Ukraine and the USA.

Let's consider the technology of sugar production (in short) and then it will become clear to us why sugar is an artificial product.

Still remember, in the school textbook on chemistry, the process of sugar production was described. It is strange why this did not cause perplexity in children, even then it caused surprise.

From Lee Dyubel's book "Separate Nutrition" we learn that: "After the extraction (isolation) of juice from sugar cane (from sugar beet - the principle is almost the same - author's note), lime is added to it and smoked with sulfuric smoke. Then it is treated with tin salts, and the resulting mass is placed in a centrifuge. Further, with the help of various phosphates (salts of phosphoric acid), sugarcane juice is purified, then bleached, and then the liquid is evaporated from it. The solid residue is the sugar that should be granulated. The end result is almost 99% sugar, that is, a completely unbalanced product that lacks mineral salts, vitamins and other accompanying nutrients found in natural food.

The use of this product leads to tooth decay, lack of vitamins, obesity, diabetes mellitus, hypoglycemia, slagging of the arteries ... "

The production of refined sugar in Russia is briefly reduced to the following: raw sugar is first mixed with sugar syrup, dissolving the remains of molasses that envelop the crystals. The resulting mixture, the so-called. affinity massecuite, centrifuged. The crystals are washed with steam to give an almost white product. Refining technology requires the use of chlorine. It is dissolved, turning into a thick syrup, to which lime and phosphoric acid are added so that the impurities float up in the form of flakes. Then it is filtered through bone charcoal (it is made from the pelvic bones of cattle). Refining 45 kg. dissolved raw sugar is consumed from 4.5 to 27 kg. bone coal. At this stage, complete decolorization with sulfurous acid and ash removal of the product are carried out. The resulting white mass is evaporated and, after crystallization, centrifuged, after which the refined sugar is dried, removing the remaining water from it. On crystals of finished sugar, formalin is always present in polymerized form ...

Have you noticed that sugar is no longer sweet now?

A couple of years ago, we ran out of a bag of sugar, which was probably left over from the perestroika period (this is how little sugar we eat). We used sugar only for jam and it ran out, but the jam must be cooked ... So we bought "modern" sugar. We sprinkle it and pour it into the syrup for the apple compote, but it's still unsweetened. We can’t understand anything, what happened to sugar ... people were asked around, it is so ... they are not sweet either

Why is sugar harmful?

A huge amount of calcium and B vitamins is spent on the assimilation of refined sugar, the lack of which leads to nervous diseases, and even to mental illness.

It is one of the reasons for the development of pathogenic bacteria in the oral cavity, which spoil the enamel of the teeth and cause caries. Brushing your teeth after eating may not even help in this case.

There is a lack of basic mineral salts and an imbalance of amino acids in the diet. And this already leads to an imbalance not only of calcium, but also of other trace elements in the body, without which vitamins cannot be absorbed, which causes a general metabolic disorder. Hence - obesity, diabetes and many other equally serious diseases of the blood, skin, blood vessels, brain, endocrine glands.

During the refining process, all mineral salts are removed from sugar, just as it happens when refining other products - flour, rice, cereals, oil.

Our body itself extracts the sugars it needs from natural products. This function is performed by our pancreas, located behind the duodenum. If the body receives a lot of refined and animal fats, the pancreas is forced to work especially hard. A person can get diabetes.

This is what white sugar leads to:

- White sugar deprives the body of B vitamins
- White sugar affects the heart
- Sugar depletes energy reserves
- Sugar is a stimulant that enhances the excitement of the nervous system
- Sugar causes calcium leaching from the body, which leads to the destruction of bone tissue
- Excess sugar affects the pancreas and leads to the development of diabetes
- Sugar is one of the causes of tooth decay
- Sugar can lead to blockage of arteries
- Sugar undergoes fermentation (fermentation). Sugar fermentation is the process by which it is broken down into alcohol and carbon dioxide in the presence of yeast.
- Sugar increases the acidity of the blood
- Sugar makes constipation worse
- Sugar interferes with the normal breakdown of starch
- Sugar increases uric acid levels
- And etc...

About brown sugar ...
How is brown cane sugar made?
Which brown sugar should you choose?

Raw sugar is produced in two ways:
- by crystallization of the syrup.
- by mixing molasses and pure white sugar crystals.

The first sugar is more natural, while the second is colored.

What does dyed cane brown sugar mean?

Cane sugar is also predominantly refined.

Many of the sugars with the words “light brown” or “dark brown” written on the packaging are made from white refined sugar ... After refining, the sugar was colored with molasses again. This produces crystals of the same size. Therefore, when dissolved in water, the water becomes colored, and at the bottom of the glass we see white crystals. The difference between such sugar and refined sugar is insignificant.

The best are sugars made with old technologies. Such as "demerara", "turbinado", "muscovado" (Barbados sugar). Such sugars can be golden (light muscovado) and black (dark muscovado). They have a characteristic sweet fruity aroma, indistinguishable crystals, slightly sticky due to their high moisture content, and they turn to stone when dried. True, you still have to look for such sugar in stores ...

How to replace sugar?
Another myth is that fructose and other sweeteners and sweeteners are healthy substitutes for sugar!
They, these sweeteners, are not just not useful, or useless, but harmful and even dangerous no less (and maybe even more) than sugar, since they are also synthetic.

Xylitol, sorbitol, saccharin (E-954), sodium cyclamate (E-952),

aspartame (E-951) and all other sweeteners recommended for diabetics are the same chemical synthetic substances as sugar. In general, the same chemistry, which is also life-threatening, produced for the sake of the flourishing of the chemical pseudo-food industry.

Here is a table of the ratio of the sweetness of these substances. The latter is already 600 times sweeter than sucrose. Is it profitable and cheap really ?:

Comparative table of calorie content and coefficient

Name Caloric content, kcal / g Sweetness coefficient
Sucrose 3.95 1
Fructose 3.76 1.2 to 1.8
Xylitol 2.4 to 4 Approx. 1
Sorbitol 2.4-4 0.3-0.5
Isomalt 2 0.45-0.60
Aspartame Very small About 200
Saccharin No About 300
Cyclamate No About 30
Acesulfame No About 200
Stevioside No About 200
Sucralose No About 600

How to get rid of white sugar?

Sugar is addictive. As you "get hooked" on it, it will be difficult to refuse. To give up sugar as an artificial substance, there is such a way: when we eat a fruit, or a carrot, a date, we keep the bitten piece in our mouth for a longer time, trying to feel all its taste and its sweetness, this is a completely different sweetness, very pleasant, natural. The more often we practice this, the faster we will develop aversion, aversion to artificial sugar.

Well, and most importantly, dear friend, we want to please you!

When you start eating your Healthy Bread, you will naturally not want to eat as much sweets as before.

For example, we refused the purchased cakes, which we could hardly pass by before, we were sure to buy at least a piece, although we knew that this cake contained a lot of all kinds of harmfulness.

Only by completely switching to your own bread, this "passion" for sweets is gone! Why? Yes, because from our healthy bread we get useful substances, saturate our body. Plus, the microflora of the gastrointestinal tract is restored.

Most likely, this article will outrage our beloved sweet tooth just as much as the vile, sugary phrase "favorite sweet tooth" infuriates us. Stop eating sweets, you’ll kill yourself! Who will read us then? The time has come to moderate the consumption of sweets, because it is called the "white death" for a reason. It's time to get out of his alluring sugary embrace and stop lapping the sweet poison flowing from white fangs.

Intrusive and harmful like a cigarette

Almost three quarters of the world's diseases are associated with poor nutrition. But sugar is at the head of these riders of the digestive apocalypse. This sweet scum does not activate cancer cells. And the main problem is that quitting sugar is just as difficult as quitting smoking. Moreover, it is even more difficult to refuse "sweet". So when you drink coffee with sugar in the morning and seize this charm with a cigarette, remember that in fact you are putting up a sign "Welcome, dear cancer" on your body. Even if you start drinking coffee without sugar, it won't get better. Do you know why?

A footprint in tobacco

Because even cigarettes contain sugar. It is everywhere, in any fruit, in any food, so you shouldn't use it in excess of the norm.

Sugar is like an influential gangster controlling the city. In all the affairs with which he is associated, he smells of death. About 17 million people a year die from obesity, from smoking - half a million. Cardiovascular disease kills more, and along with diabetes, that's an additional 4 million deaths. A total of 40 million die each year due to an inappropriate diet, led by sugar.

Russians sin

The Russians exceed the sugar norm by 5 times. Instead of the required 25 grams per day, they eat all 100-140 g of sugar. Only Americans absorb more - 190 g. To make it easier, a man should absorb no more than 9 spoons per day. It seems like a lot, but don't forget that beer, bread, cola and apples are also full of sugar.

Curious fact

In 1900, an average of 2 kg per decade. Nowadays, everything is much worse - by all 58 kg, if you count from 2007. And you say healthy lifestyle, diets ... And why? Because we eat sugar with spoons.

Sugar is everywhere

Butter, yogurt, tomato sauce, muesli, dried fruit, pasta, frozen pizza - what do these products have in common? Sugar, as you might have guessed, you saw the topic of the article. Sugar is everywhere, but somewhere there is more, and somewhere less. He's like an enemy spy network - watching you even when you can't see him. It is everywhere, in every drop, in every crumb, and it is impossible to get rid of it. All this will end up with a load of 500 calories in your belly.

Soft drinks are the main supplier of sugar to the body

Everyone has already spoken about this, but we will not be too lazy to repeat: carbonated drinks are a seed of evil and sugar vice on Earth. Recent studies have blamed Diet Coke for the development of dementia and stroke. In general, all high fructose drinks are extremely deadly.

One unfortunate can of cola a day increases your risk of heart disease by a third and your risk of developing diabetes by more than 25 percent.

Everything is bad

Among other things, the White Death causes food allergies, hair loss, decreased hormone levels, impaired vision, increased cholesterol levels, causes cancer, leads to liver disease, disrupts insulin production, destroys teeth and contributes to osteoporosis. Now, slowly, slowly, put down the candy and go eat normally.

Addiction with a sweet taste

Like alcohol or drugs, sugar can make you addicted. The unfortunate mice experimented on at Princeton University suffered from withdrawal symptoms when they did not receive sugar at the appointed time. Over time, in order to increase their blood glucose levels, they increasingly opted for alcohol.

This is because sugar is able to increase the production of dopamine, or the so-called hormone of happiness, is addictive and provokes the use of substances that cause even stronger addiction. For example, someone who constantly consumes beer and other weak alcohol may well switch to stronger drinks over time. Of course, sugar addiction does not proceed as brightly as drug addiction, but it does not pass without leaving a trace for the body.

Sugar gets stronger

Despite all these facts, sugar production is only increasing, the process itself has become much cheaper, which cannot but affect its quantity. Sugar consumption increases by about 1 percent every year. Who is to blame for this? Shadow government? Masons? Doctors who talk less about the dangers of sugar than they should? The damned Zionists who plague poor humanity? What's the difference, you know about the dangers of sweets? You know. So, show a civic position and reduce consumption. This is the only way you can defeat your “white death”.

I have repeatedly heard how they try to convince us that the sweetness of both types of sugar is the same, since the chemical formula is the same.

With the appearance on the Russian food market of sugar made from raw sugar, the opinion among buyers began to prevail that sugar from raw cane is less sweet than beet sugar. This opinion is erroneous and completely unfounded.

Commercial granulated sugar produced at sugar factories from raw cane and sugar beet meets the requirements of one State standard. Both are products with the same content (not less than 99.75%) of the same chemical compound - sucrose.

One and the same chemical compound has quite definite physicochemical properties, regardless of origin. Therefore, solutions of cane and beet sugar of the same concentration, i.e. solutions of equal concentrations of sucrose cannot have different properties, in particular, different sweetness. So the sweetness of tea does not depend on the type of raw material from which the sugar is made, but on the number of spoons of sugar that you put in it.

Yellowish sugar is poorly refined, it is precisely this sugar that should be used in winemaking, and white sugar, due to the residual amount of cleaning substances, spoils the taste of wine. I read this recommendation in one special issue of the newspaper dedicated to home winemaking. But if sugar is cleaned with bones, then what can be harmful there is not clear.

Now is the time for fakes, maybe they mix something in sugar, unsweetened. Another option: if it is a piece sugar, then it can be with increased porosity - it looks the same size as usual, but it is less in weight, and such a piece should be put in twice as many. But when I put in my mouth just a little granulated sugar from a teaspoon, once cane, another time beetroot, then the latter definitely seems sweeter.

Another mystery for me, who would explain: recently they began to speak. that unrefined sugar is healthier than refined, but unrefined is more expensive, and several times more. This is what happens, they take an expensive uncleaned one, clean and clean it, while it becomes cheaper. How this can be, is not clear.

The website http://kachestvo.ru says: "They contain one continuous sucrose - an easily digestible carbohydrate. True, there is a slight difference in its level. Cane sugar contains a little less sucrose. That is why many people notice that cane sugar is not so sweet. " But I doubt it is because of this.

Here is a quote from Our Money magazine:

Sugar is the common name for sucrose and refers to water-soluble carbohydrates - valuable nutrients that provide the body with the energy it needs. Sucrose for a product called "sugar" is derived from the juice of sugar beet and sugar cane. Is beet sugar different from cane sugar? If we are talking about the usual white, and not about brown sugar, then no. The final product, as a result of technological operations, loses any taste differences.

In addition to sucrose, natural sugars also include fructose (found in fruits and honey), maltose (in sprouted grains, it is also called malt sugar), glucose (often called grape sugar, but it is found in honey, fruits and vegetables) and lactose ( milk sugar).

As a rule, sugar of two main types goes on sale: regular and refined. We used to call sugar in the form of cubes refined sugar, but granulated sugar can also be refined. Refined sugar is the designation of the highest purity product, superior in quality to ordinary sugar. In Russia, there are now two regulatory documents governing the requirements for the quality of the product: GOST 21-94 for granulated sugar and GOST 22-94 for refined sugar.

Distinctive features of the product called "granulated sugar" - an increased content of impurities: dyes, minerals and other substances. Impurities cause the color of the sand and a lower degree of sweetness compared to refined sugar. A variety of granulated sugar is powdered sugar, these are crushed granulated sugar crystals no more than 0.2 mm in size.

Refined sugar, in contrast to sand, contains fewer impurities removed during refining. It is sweeter, although, to be honest, the difference is not dramatic. But the color of refined sugar differs from the color of granulated sugar - it is pure white, without impurities, a bluish tint is allowed.

According to the method of production, refined sugar is divided into pressed (cubes), refined granulated sugar and refined powder.

Sugar is sweet. This is common knowledge. And why is it, in fact, sweet? What is the reason for the sensation of sweetness caused by the molecules of sugar and some other substances? Lucretius Carus two thousand years ago, trying to explain this phenomenon, wrote that honey has a pleasant taste because it consists of smooth and round bodies, while substances with an unpleasant taste contain hooked particles. How does modern science explain the sweetness of sugar?

One of the most widely known sugars, glucose, is a molecule made up of six carbon atoms, six atoms, and twelve atoms.

The molecular structures of all sugars are very similar: they contain a chain of H-C-OH groups and a separate oxygen atom, which can form a cycle with carbon atoms. However, sugar can vary in flavor, from "tasteless" or "bitter" to "extremely sweet." For example, glucose is twice as sweet as galactose.

Ethyl isn't sweet, while ethylene glycol tastes pretty sweet. What does it depend on? Let's compare the molecular structures of these two substances. It seems that part of the molecule imparts the sweet taste to sugars.

A characteristic feature of the OH group is the ability to form chemical, so-called hydrogen, bonds with similar groups. It is easy to guess that the "sweet" unit can induce a sensation of sweetness in the taste buds by forming hydrogen bonds with the corresponding groups on the surface of the C-OH or - NH group receptor. However, there is a real possibility of the formation of a single or even double hydrogen bond within the "sweetest" unit.

If our hypothesis is correct, the formation of such intramolecular bonds should reduce the "sweetness" of the molecule, especially if the intramolecular bond is double. Hydrogen bonds can be detected by absorbing infrared rays. Indeed, when comparing the infrared spectra of glucose and galactose, it turned out that galactose, which is half as sweet as glucose, has twice the number of hydrogen bonds.

The study of the spatial structures of both sugars shows that one of the OH groups of galactose is located so that it can form a bond not only with the neighboring OH group, but also with the oxygen atom. And the resulting double hydrogen bond reduces the ability of the molecule to induce the sensation of sweetness. In a glucose molecule, the formation of a hydrogen bond with an oxygen atom is impossible.

One more piece of evidence can be given in favor of the hypothesis. Hydrogen bonds are not very strong and break down with increasing temperature. Therefore, you can expect that if glucose and galactose are heated, they will become equally sweet. Try to do this, and you will be convinced of the validity of the assumption put forward.

And, finally, one more confirmation of the proposed hypothesis. The close location of two OH groups in space should always lead to a decrease in sweetness.

Let's try an experiment with fructose. If you put crystals of this sugar on your tongue, they seem unusually sweet: fructose is the sweetest sugar known, it is about 80% sweeter than the usual table sugar - sucrose. However, if you dissolve fructose in water and leave the solution on for a few minutes, its sweetness will be greatly reduced.

Crystalline fructose is composed of six-membered cyclic molecules. In solution, about 30% of these molecules are converted into five-membered cycles.

In a five-membered cycle, two OH groups are very close to each other. Obviously, a double hydrogen bridge is formed between them, and as a result, the five-membered cycle lacks an active “sweet” unit. Only 70% of fructose molecules will produce sweetness in solution. That is why it "sinks" to the level of sucrose. All these facts suggest that OH groups are responsible for the feeling of sweetness.

P. S. What else are British scientists talking about: that, among other things, some of the molecules that make up sugar are found in other interesting substances, for example, in liquids for refueling electronic cigarettes, such as on the website

November 14 is World Diabetes Day. The editorial staff “shoveled” a lot of medical literature and interviewed several medical workers in order to answer the question of our reader Ruslan: “Why in the laboratories of an increasing number of clinics the upper blood sugar level is set higher than 5.5? Is this the purpose of raising the upper limit so as not to spoil the statistics? " About the norm of the sugar level and the criteria for its assessment Very often turning to various medical and diagnostic institutions and receiving blood tests on their hands, the patient cannot figure out why in this laboratory his fasting blood sugar is 6.1 - this is still normal, despite the fact that in in another clinic, doctors told him a few years ago that the upper limit of the norm was 5.5. In light of this, there are many misinterpretations among the people who try to explain this increase in the upper limit with the most incredible hypotheses. The last such explanation was voiced to us by our reader from Matveev Kurgan Ruslan, who passed the analysis "for sugar" in three laboratories at once: "The number of patients with diabetes is growing rapidly in society and doctors do not want to spoil the statistics." In order to find out what sugar norms are "correct" and whether it is possible to diagnose "diabetes" only by a single blood test, even if it exceeds the normative indicators, we turned to the consultants of the medical website "Get back to normal - keep your health", explaining all the changes to patients in the order and norms of delivery of medical tests. - The normal level of sugar in the blood indicates the correct metabolism of carbohydrates. Most of the population knows that its increase indicates diabetes mellitus - a disease of the pancreas, characterized by impaired insulin production or difficulty in the absorption of carbohydrates by cells. However, high blood sugar levels are not always indicative of diabetes. There is such a condition as impaired glucose tolerance, when its increase is due to transient disorders in the pancreas. At the same time, laboratory parameters do not always change with prediabetes, so a strict relationship between diabetes and blood glucose concentration cannot be established. The amount of sugar in the analysis depends on the place of blood sampling. If a sample is taken from a vein, the indicator will always be higher than from a finger.

How to donate blood for sugar? To correctly determine the sugar rate, an analysis is taken on an empty stomach. The hunger gap before analysis is at least 10 hours. Before the analysis, you should not completely avoid foods that increase blood sugar, if you have not denied yourself before: the food should be the same as usual, otherwise the result will not be reliable. Don't worry before taking a blood test, as stress can increase your blood glucose levels. It is also necessary to exclude strong physical activity, bad habits (alcohol, smoking), consumption of sweet tea and coffee. Do not brush your teeth, chew gum or breath freshening sweets before taking the test - all these products also increase blood glucose! The norm of blood sugar from a finger: 3.3 - 5.5 mmol / l. When taking blood from a vein, the norms increase by 12%, that is, the level of sugar in the venous blood: 4.0 - 6.1 mmol / l. If diabetes is suspected, a single test is not enough. Usually, for this, in addition to the morning fasting test, glucose determination is required 2 hours after eating. Normally, in a healthy person, blood glucose after a meal rises to no more than 7.8 mmol / L in capillary and venous blood. Its units of measurement, depending on the method used in the laboratory, are: "mmol / l", "mg / dl". The diagnosis of diabetes mellitus is possible only with an increase in glucose in more than two analyzes performed in a row. On an empty stomach, this value should exceed - 7 mmol / l, and after eating - 11.1 mmol / l. If the diagnosis is in doubt, a glucose tolerance test is done. To do this, dissolve 2 tablespoons of sugar in a glass of water and drink the full volume of the resulting solution. Then determine the level of glucose in the blood taken from the vein. When is the decryption considered incorrect? False values ​​and incorrect decoding are the result of poor preparation of a person for laboratory analysis. Elevated blood glucose levels can also occur after severe nervous stress or exhausting physical activity. In extreme conditions, the adrenal glands begin to work hard and release counterinsular hormones, as a result of which a large amount of glucose is released from the liver, which enters the bloodstream. Regular use of certain types of medications can cause high blood sugar levels. Some diuretics (diuretics), thyroid hormones, estrogens, glucocorticosteroids, and some types of nonsteroidal analgesics can increase sugar levels. Therefore, if a person regularly takes such drugs (for example, a woman uses hormonal contraception) or has recently taken them before the analysis, then you should definitely inform your doctor about this! Do not take the analysis during the period of an acute infectious disease and during pregnancy, since these factors will affect the result, and if it is still necessary to pass the analysis, then the laboratory assistant should be warned so that he will be taken into account when decoding. What is prediabetes? As we were advised by the doctors of the portal Diabethelp.org, prediabetes is a borderline condition between a healthy body and a body with diabetes. Usually, it is possible to talk about the development of prediabetes if a person's blood sugar level is between 5.5 and 6.1. Prediabetes usually occurs in people who are inactive, eat poorly, and have problems with being overweight, especially after the age of 45 or those with family members who already have diabetes. Another category of people who are more likely to develop diabetes than others are women who, during the period of gestation, had blood test values ​​that exceed the norm or those who were diagnosed with polycystic ovary disease.

How prediabetes manifests itself in everyday life: When a person's glucose metabolism is disturbed, hormonal functions in the body fail and the production of the hormone insulin decreases. Insomnia often develops as a result. As a result, blood becomes thicker at high sugar levels, and its passage through the vessels and small capillaries becomes difficult. As a result, there are chronic headaches and pains in the limbs, itchy skin and vision problems. Constant thirst is one of the main signs of prediabetes. The body needs a lot of fluids to dilute thick blood. Therefore, thirst torments a person constantly. Naturally, high water consumption leads to frequent "running" to the toilet. At the same time, doctors have known for a long time that if the blood sugar level drops to 5.6 - 6 mmol / l, this problem disappears by itself. Fever and night cramps are another sign of prediabetes. Poor nutrition and a lack of trace elements affect the condition of the muscles, which causes seizures. High sugar levels make you feel hot. The last sign is a sharp, unreasonable weight loss, due to insufficient insulin, glucose from the blood is not completely absorbed by the tissues. As a result, organ cells are deficient in nutrition and energy, after depletion of the body, rapid weight loss begins. Important! If you find that you have symptoms of prediabetes, you should immediately start treatment by contacting your doctor. The main directions of therapy are usually as follows: diet; the fight against excess weight; physical activity; getting rid of bad habits; control of sugar and cholesterol. How to make your own diet right? For explanations on how to eat healthy people in order to never get diabetes, we turned to Aigulesh Pauazievna Khan, a therapist at the Matveyevo-Kurgan Central Regional Hospital. - Diabetes is treatable! Even in patients, its course can be controlled, and existing treatment can prevent the development of complications. Improving diagnostic availability, educating patients on self-management and affordable treatment are critical components of the diabetes response. Well, for healthy people, the recommendations are the simplest. The development of type 2 diabetes, which most often affects adults, mature people, is usually associated with three main factors: overweight, unhealthy diet and lack of sufficient physical activity. Simple lifestyle interventions have already proven effective in preventing or delaying the onset of type 2 diabetes for many people. Proper and nutritious nutrition with a diet, reduction and maintenance of normal body weight, regular exercise can significantly reduce the risk of developing this disease. How to eat right? For this, first of all, it is necessary to say what a grain unit is. The unit of bread (XE) is a conventional unit used by nutritionists to count carbohydrates in foods. One bread unit is equal to 12 grams (taking into account ballast substances) of carbohydrates - the main culprit of high sugar in the body. It raises blood sugar levels by 2.77 mmol / L, and requires 1.4 units of insulin for the body to absorb. The concept of "bread unit" was introduced specifically for patients with diabetes mellitus receiving insulin. After all, they need to calculate the rate of injected insulin, based on the daily intake of carbohydrates. Otherwise, hyper- or hypoglycemia (increase / decrease in blood sugar) may occur. Knowing how many units of bread a particular product contains, it is possible to correctly formulate a daily diet for diabetes mellitus, replacing some carbohydrate-containing foods with others. The calculation of bread units is quite simple. When introducing the concept of "bread unit" nutritionists took as a basis the simplest product - bread. If you cut a loaf of black bread across ("brick") into standard pieces (about 1 cm thick), then half of such a piece weighing 25 g will be equal to 1 bread unit. Also, for example, one bread unit is equal to 2 tablespoons (50 g) of buckwheat or oatmeal, or 1 small apple. A person needs about 18-25 grain units per day, depending on the load. Which should be distributed over 5-6 meals: for breakfast, lunch, dinner should have 3-5 bread units, for afternoon snacks - 1-2 bread units. It is not recommended to eat more than 7 bread units at one meal. Most of the carbohydrate foods should be consumed in the morning. And of course, you should reconsider your diet: first, at least reduce portions. The diet should contain a large amount of fiber: vegetables, fruits, beans, vegetable salads. Nutrition based on these products always has a positive effect on the body. In addition to the fact that these foods quickly satisfy hunger, filling the stomach, they also provide the prevention of diabetes. With such a diet, the sugar level in the bloodstream is normalized, and the body is saturated with macro- and microelements, vitamins and other useful substances. Another direction of the diet is the reduction of calorie content and "harmfulness" of the diet: reducing the consumption of fatty foods, fried foods, smoked meats, sausages and canned food. And also - a significant restriction on the consumption of desserts and other sweet foods. What foods lower sugar: Cucumbers reduce appetite and sugar, and speed up metabolism. The main rule is to use ground seasonal cucumbers, not greenhouse ones. And do not overdo it, eating a lot of cucumbers along with sugar-reducing drugs can lower glucose to unacceptable levels. Buckwheat is simply irreplaceable with high glucose. It should be included in the diet of a diabetic as often as possible. Especially with kefir. In the composition of cereals there is a special substance chiro-inositol, which has a beneficial effect on the composition of the blood. Grapefruit is the healthiest fruit in the citrus range. It can be eaten both as juices and fresh. If you regularly consume grapefruit, then digestion will improve, carbohydrates will be absorbed longer. As a result, blood sugar in diabetes rises extremely slowly and has time to be fully processed by the body. Protein-rich foods are also effective in combating excess sugar: chicken or quail eggs; lean beef; green beans and other legumes (especially peas); sea ​​skinny fish; white chicken meat; low-fat cottage cheese and other fermented milk products. Onions and garlic do an excellent job with the problem. Green tea, tomato juice and dry red wine are no less effective when consumed systematically, but in reasonable quantities. Prepared by Elena Motyzheva