September 13th, 2008 -- Posted in Minerals, Nutrients |
Depending on their salary, food lactose in 4 groups:
1st Lactose-free food
* Vegetables and vegetable juices
* Fruits and fruit juices
* Jam, sugar, honey
* Cereals, potatoes, maize meal, bread and cookies without milk
* Pasta, rice
* Fish, meat, egg
* Raw and cooked ham, roast beef and Suzann, according to Nat. Codex Alimentary Austria us no addition of milk powder. Caution: may vary within the statements of Europe!
* Vegetable oils, margarines mulch frieze (such as Bezel, Eden margarine)
* Soy products like soy milk, soy yogurt, tofu and soy milk and so joey’s dessert
* Some hard cheese: Mountain Baron and gold of Scar dingier Truant, Parmesan Yes of course, Moss Batcher of Deserter, and Tastier of Morley
* Other products such as snacks, Baby bezel of savings, strudel and pastries from Eskimo Clear of Knurl soups, fruit jelly, and rubber bears from Hairdo
2nd Almost lactose-free foods (<1 g lactose per 100g)
Most hard and cut cheeses and butter hardly contain lactose and are very well tolerated. In the manufacture of its products are the remaining milk sugar by the maturation process dismantled and thus no complaints.
Butter, butter, ricotta cheese, sheep cheese (feta cheese Fit 45%), Camembert (45% Fit), Chester or cheddar cheese (50% Fit), according to pack mozzarella, cream Brie (50% fat it), Parmesan cheese, Emendable, Edam, Tastier Gorgonzola, mountain and cheese pizza, “minus L ‘milk and minus L” Mulch produce
3rd La oat sealing food (1 - 4.5 g lactose per 100g)
Depending on the severity of lactose intolerance can tolerate the following products may be:
* Michelle butter, sour milk, audiophile’s mulch
* Yogurt, Probity yogurt,
* Schwa goobers (cream), coffee cream
* Sour cream, Creme f raise
* Pots, cottage cheese, cream cheese preparations
* Nut Ella
* Goat’s milk
* Salami and sausages
Small amounts are generally well tolerated and, if tolerated, because the calcium intake necessarily in the dining plan to be taken. Beware of the fresh cheese preparations: some milk powder is added to a creamy consistency. Please list the ingredients accurately read!
The more fat the product, the less lactose is included.
4th Food strongly lac to sealing (> 4.5 g lactose per 100g)
Milk (cow, goat, sheep, horse), skimmed milk, sheep’s milk, low-fat yogurt, whey (Pamella), Creameries, milk chocolate, whey powder, whole milk powder, skimmed milk powder
All derived foods and beverages such as cocoa, milk rice, semolina porridge, pudding, pancakes are very strong lac to sealing.
But a lot of finished products can contain Lactose: as soups, cream spinach, cream vegetables, sauces, margarine, pastries and cakes, biscuits, chocolate, sausage and Flies chuff stricter, pizza, instant cocoa powder, cream liqueurs … contain all the milk sugar!
September 10th, 2008 -- Posted in Carbohydrates, Cereals, Grains & Derivates, Nutrients, Protein, Pulses, Vitamins |
The need for carbohydrates is dependent on the total energy supply. The German Society for Nutrition recommends a 55-60 percent share of carbohydrates in the total energy supply. That’s about 350 grams per day, but at least 140 - 180 g. The largest quantity should slowly restoratively polyps saccharides (starch) are still under dualities polyps saccharides (fiber) of at least 30 grams per day.
In principle applies:
From whole grain products, cereals, vegetables, potatoes, legumes and fruits can you can eat a little more, but as little as possible of sugar, and fat Aug burg smeller.
What is the best carbohydrate?
Carbohydrates as possible from natural food supply not only energy but also contain many vital substances such as vitamins, minerals and trace elements. You have a high nutrient density “and are thus more valuable than the nutrient excerpt flour and sugar. Often they contain the addition of the intestine is so important fiber.
* Foods with “natural carbohydrates”
Select often and much of the following for your diet:
O with natural sugar content: fruit, vegetables, milk, honey
O with natural starch content: Cereals, potatoes, pulses, vegetable
O with natural fiber: cereals and whole grain products, vegetables, fruit, potatoes, legumes, nuts.
* Isolated carbohydrates
Select rare and little of the following to your diet:
O Isolated Sugar:
E.g. isolated grape sugar (glucose, dextrose), isolated fruit sugar (fructose), isolated household sugar (sucrose) and isolated milk sugar (lactose), as set out in sweet drinks and sweets happen.
Isolated o Strength:
E.g. Food starch, to some extent, excerpt flour (white flour)
O isolated, under dualities carbohydrates (fiber):
E.g. isolated cellulose, pectin isolated, limited to: bran - temporarily, they can be used therapeutically. The aim should be an intake in the natural association.
Animal food products often contain less than 7% carbohydrates, no fiber, and often much fat, cholesterol and other unwanted Beloit staffed. The plan mentioned in the dining quantities, however, are allowed if both the quantity of vegetable protein and carbohydrate sources (such as cereals and pulses) increased.
These are lean meat and fish fatter West and cheese preferable. Milk, buttermilk, yogurt, etc. about 4% milk and sugar are also an important vitamin and mineral source, especially for calcium. Economy should, however fat cheeses eat.
June 12th, 2008 -- Posted in Cereals, Diabetes, Energy, Minerals, Nutrients, Nuts, Protein, Pulses |
As, we have seen so far, the person with diabetes can and should make a free diet plan, once received adequate training, so you can share some daily food for others to make the appropriate menu to its potential or imperatives. This is what we call the strategy of equivalence or exchanges, which is planning a daily quantities of food “generic”, representatives of the group, chosen as the calories and caloric pre-sharing, and attach a few tables to replace those equivalences generics, for other foods that, combined, would allow the drafting of a menu according to taste patient, and possibilities.
This dietary planning system is the result of work and consensus of several years, various medical and scientific equipment and Societies, in order to achieve a unified system of reference accepted by all, similarly to other countries so that serve as a basis for any publication, and for all diabetics of all communities and cities have diets, more or less personalized, with a unique system developed and approved, to avoid confusion .
The equivalence can be expressed in units of exchange or in grams. As den listings replacement:
Grams, we have subsistence allowance equivalent.
Units exchange or rations, we allowances for units of exchange or rationing .
For exchanges and equivalents are grouped foods:
1) milk
2) food protein
3) hydrocarbon food: cereals and pulses and tubers
4) fruit
5) vegetables
6) fats, equivalent to 7 groups food diet balanced, as we saw at the beginning, except that unifying groups 3 and 6 in one, the group called hydrocarbons or Starchy.
Concept of (ration)
An exchange is the amount of food that contains 10 grams of one of the energy nutrients: protein, fats or carbohydrates.
1 exchanges CR = 10 grams of carbohydrates or
10 SW of proteins or
10 GR fat
Diabetes education in this same concept has been called long intake, but we prefer to replace it with the term exchange, because ration is also a culinary term or trade shows that the normal portion of a food that usually consume an adult, so as confusing.
Diet exchange: the possibility of eating a personalized and tailor.
June 10th, 2008 -- Posted in Calories, Carbohydrates, Cereals, Energy, Nutrients, Nuts, Vitamins |
There is no food that contains all the essential nutrients. For example, wheat flour and comprehensive lack of vitamins A, B12, C and D, and contain very little calcium. However possess a lot of dietary fiber. The calf contains very little or nothing of calcium, vitamins A, C and D and fibre but possesses iron and vitamin B12. In making both food groups, we received the elements from both, but we need to add citrus salads or make vitamin C, and milk or cheese containing vitamin D and calcium. So, combining the completion of various food groups to form a balanced diet.
According to the role in the body, foods are classified as:
- Foods rich in plastic or trainers substances essential for the formation and maintenance of our structure: protein and calcium.
- Food energy-rich substances that provide energy to the body: fat and carbohydrates.
- Food regulators rich in vitamins and minerals essential for occurring chemical reactions of metabolism.
From a practical point of view, the classification of functional foods is not possible to establish guidelines or patterns of simple food for the general population. It is necessary to group the foods they share responsibilities and provide similar amounts of nutrients. In Spain, since the education programmed in Food and Nutrition (EDALNU) in the sixties, was adopted a model for classifying foods based on 7 groups.
Group 1: milk and dairy products: cheeses and yogurt.
Group 2: meat, eggs and fish.
Group 3: potatoes, vegetables and nuts.
Group 4: vegetables.
Group 5: fruit.
Group 6: bread, pasta, cereal and sugar.
Group 7: fats, oils and butter.
A balanced diet should provide:
4-6 servings per day of food groups 3 and 6: bread, pasta, cereals, potatoes, vegetables
3-4 servings per day Group 4: vegetables
2-3 servings per day of group 5: fruit
2-3 servings per day of Group 1: Milk
2-4 servings per day in Group 2: meat, eggs, fish
40-60 grams per day of fat
We must not take the same daily rations of food each group but there are several that for two reasons:
1. Nutrients are characteristic of each group vary widely among the same foods.
2. The natural toxins and pollutants are distributed in all groups. The more varied the food is, the lower the possibility of taking in harmful quantities.
Diabetes Program EDALNU Properties Function
Group 1
Lacteal Rich with high-quality protein and calcium plastic or biological trainers
Group 2
Meat,
Fishing,
Eggs
Rich in protein feeding stuffs high-quality protein and iron and some vitamins. Algunos are rich in saturated fat plastic or trainers
Group 3
Potatoes,
Pulses
Tubers
And nuts
Group 4
Vegetables
Vegetables rich in vitamins and minerals and fiber Regal
Group 5
Fruit
Fruit Rich in vitamins, minerals and some fiber-rich sugar and Regal
Group 6
Cereals and vegetables
Starchy food Or hydrocarbons
Grains and derivatives
Sugars and Sweet
Sugary drinks
Pulses
Tubers
Nuts
Rich in carbohydrates mixed: energy and plasticity
Carbohydrates rapid absorption
Rich in protein and fiber
Rich in protein, fat (except chestnuts), and minerals
Group 7
Gras
Rich in vitamins fat, fat-soluble and essential fatty acids Energetic
Alcoholic beverages
The food pyramid
It is the graphic representation of the recommended daily servings of each food group. This is the best guide qualitative and it is clear that the bases for food are cereals, tubers, legumes and vegetables (carbohydrates) together with milk and derivatives. The animal protein outside the dairy are recommended from fish, white meat and eggs. The red meat and liver should be present only with weekly / fortnightly.
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