Can I eat marshmallows with diabetes?

Every diabetic knows that with the disease, his lifestyle and nutrition must change dramatically. Most of the attention requires a patient's diet, since it is strictly forbidden to eat foods that increase blood sugar, that is, having a high glycemic index.

A lot of myths hovers around the marshmallow - delicious sweetness, which is considered dietary throughout the world. But not everything that contains moderate calories is beneficial for a diabetic. Modern marshmallows include a lot of chemical components and sweeteners, so its GI significantly exceeds the 50-70 points allowed for diabetes. At the same time, in a special section, you can purchase a really useful sweetness or, alternatively, prepare it at home on your own from healthy ingredients.

What can be useful for diabetic marshmallows

Quality product is made from pectin, fructose and agar-agar, while it does not contain sugar in its pure form and fat.

Pectin binds and removes toxins, metabolites, toxins, radionuclides, metal salts, decomposition products of drugs and other harmful components. It also contributes to better digestion and peristalsis.

In addition to these components, eastern sweetness contains various vitamins (group B, PP, A and C), proteins and minerals (iron, phosphorus, calcium, sodium, potassium, magnesium). All of them contribute to the strengthening of immunity, have a positive effect on the endocrine system, stimulate the thyroid gland.Due to the frequent consumption of dietary marshmallow, the risk of inflammatory and infectious diseases, as well as malignant processes can be reduced. Also useful components improve muscle tone, nourish the skin.

Dietary fiber in the marshmallow composition cleanses the body from slags, promotes comfortable digestion, and prevents constipation.

Is there a store marshmallow?

Nutritionists and endocrinologists prohibit diabetics from eating shop marshmallows, as it contains:

• simple sugars, glucose;
• dyes (including artificial);
• flavor enhancers and chemical fillers;
• colorants;
• flavors;
• preservatives;
• thickeners.

It is noted that store sweetness is addictive in humans, which leads to uncontrolled consumption and rapid weight gain. In a diabetic, the endocrine system does not cope well with the load, so even a small steady flow of calories can cause obesity, and even more so when it comes to sweets with high GI.

Also, marshmallow marshmallows contain simple carbohydrates and sugars, which, getting into the blood, sharply split into energy and provoke a sharp increase in plasma concentration.In some cases, overeating with marshmallows can cause an attack of hyperglycemia, which is accompanied by dizziness and fainting, profuse salivation, general weakness, and irrepressible thirst.

Do not forget that the chemical components in the store product can cause allergies, which in diabetic will be pronounced.

What is diet marshmallow and how to cook it

Homemade marshmallows are usually prepared using sweeteners (stevia, fructose) and natural ingredients:

• natural egg whites (without yolks, as they contain cholesterol);
• agar (a natural substitute for gelatin, which is obtained from algae);
• fruit filling, for example, apple puree (an apple has a small GI - only 32 points).

Agar has the ability to lower the glycemic index of the final product.

As for sugar substitutes, substances such as sorbitol or xylitol in a volume of up to 30 g do not affect the blood sugar levels. You can also use saccharin, aspartame, sukrodyt or slastylin.

Despite the dietary properties, doctors do not advise to use more than 100 g of natural marshmallow in diabetes, since even fructose can cause an increase in blood sugar.

How to cook a healthy dish that matches the patient's diet?

1. Prepare fruit puree. Mostly used apple, pear or mango.
2. Add sugar substitute to the resulting mass and mix.
3. Beat egg whites in a blender. It is necessary to take in proportion 1 protein per 200 g of fruit puree. Add a pinch of citric acid to the mass as a natural preservative and acidity stabilizer, mix.
4. Prepare a viscous solution of agar-agar or gelatin and add to the fruit puree.
5. Boil the mass to thicken over low heat.
6. Add protein to the chilled fruit puree and stir.
7. Cover the baking sheet with baking paper and lay out the resulting mass.
8. Put the pan in the fridge for a couple of hours.
9. Dry the resulting marshmallow at room temperature to the desired state.

The shelf life of such sweets is about 5 days. It is not recommended to heat the sweetness or to keep it in the freezer.

On average, about 2 diets of zephyr are allowed to be consumed daily with regular water.

Marshmallow is a tasty and useful delicacy for a diabetic only when it is prepared by itself from natural ingredients and sugar substitutes.You can also indulge in groceries, but rarely - no more than 2 pieces a week, and if you feel worse, you can completely give up factory sweets.

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