Chocolate for diabetics: the composition of diabetic chocolate and how it affects the body, a recipe for homemade goodies

Therapy for diabetes is accompanied by strict control of the diet. From sweets you can chocolate for diabetics: bitter with a cocoa content of more than 70%.

Therapy for diabetes is accompanied by strict dietary controls: fast carbohydrates, saturated fats, foods with a high glycemic index are prohibited. Of sweets, chocolate is allowed for diabetics: bitter with a cocoa content of more than 70% or with sweeteners. In a moderate amount, such sweets reduce the permeability of blood vessels, lower blood pressure, enrich the brain with oxygen and regulate blood sugar.

Chocolate is good for diabetes, the main thing is to choose it correctly.

Useful and harmful properties of chocolate for a person with diabetes

Chocolate is made from squeezed cocoa beans, processed under industrial conditions to an oil condition. It is a component of desserts, drinks and an independent delicacy loved by people around the world for its taste, useful properties and the ability to take different forms when solidified.

What are the benefits of chocolate for diabetes:

  • flavonoids in its composition strengthen the cardiovascular system, increase the elasticity of the tissues of blood vessels and organs,
  • caffeine, phenylethylamine, theobromine tone the body, provoke the synthesis of serotonin and endorphins, which improves mood, gives vitality,
  • the amount of iron covers the daily norm by 65%, the substance is necessary for a full metabolism, oxygen transport throughout the body,
  • cocoa provides a balance of cholesterol fractions, reducing the level of high-density substances that threaten clogging of blood vessels,
  • mineral components (zinc, selenium, potassium) regulate the reabsorption of excess fluid, have antioxidant effects, accelerate tissue regeneration,
  • sensitivity to insulin increases.

It is important not to forget about the negative effects of this product:

  • if abused, the body weight grows rapidly due to fats, carbohydrates, the risk of obesity and complications of diabetes increases,
  • chocolate is a strong irritant, an allergic reaction is accompanied by a rash, hives, itching, hyperthermia,
  • some lovers of this sweetness develop addiction (painful affection),
  • some varieties of dark chocolate contain traces of cadmium, which is toxic to humans,
  • due to the content of oxalate in cocoa, the risk of developing urolithiasis increases,
  • certain types of sweeteners with excessive use cause gastrointestinal upset.

Chocolate Composition for Diabetics

What are the components of this chocolate:

  • grated cocoa - 33-80% (powder, oil),
  • plant substances - prebiotic inulin, fiber (not more than 2-3%),
  • sweeteners (maltitol, stevia, fructose, aspartame, sorbitol, etc.),
  • food additives (lecithin), flavorings (vanillin).

Chocolate Victory is beneficial for diabetics.

Due to the low glycemic index, sweeteners do not cause a jump in blood sugar levels, energy is released slowly.

But the taste of these sweets is different from traditional chocolates with sugar.

Natural sweeteners (stevia, sorbitol, erythritol) are harmless to the body. If the product contains traces of dairy products, nuts or peanuts, the manufacturer indicates this on the packaging.

Calorie Diabetic Chocolate

The energy value of chocolate for diabetics depends on the manufacturer and is 450-600 kcal per 100 g. High calorie content is due to the amount of fats (36-40 g), proteins (10-15 g). There is less carbohydrate in diabetic chocolate than in a bar with sugar: about 25-30 g compared to 60-70 g.

Also on the package is the number of carbohydrate units (bread units, XE). This indicator is used for glycemic control of food eaten with type 1 diabetes mellitus. For example, it is 2.17 units in a bar of Spartak 90% dark chocolate without sugar or 4.89 XE in 100 g of traditional dark chocolate Alpen Gold.

Diabetic Chocolate

Dark chocolate and drinks based on it can be used for diabetes mellitus or for the prevention of this condition. It is important to choose tiles with a cocoa content of more than 70% and not to abuse sweetness, eating up to 30-40 g per day.

Before you allow yourself a chocolate bar, it is recommended to consult an endocrinologist who will monitor the body's reaction to a new product.

Dark chocolate to fight insulin resistance

Studies by professors from the University of Rhode Island (USA) confirm that polyphenols contained in cocoa beans in large quantities reduce insulin resistance, which causes type 2 diabetes and circulatory disorders.

With a decrease in sensitivity to insulin, the hormone in sufficient quantities for the body is produced by pancreatic cells, but does not receive the metabolic reaction of the receptors. The substance is concentrated in the blood, metabolism is disturbed, hyperglycemia develops.

In the initial stages, insulin resistance does not have a pronounced symptomatology.

Reasons for the development of pathology:

  • hereditary predisposition to diabetes,
  • hypertension, excess cholesterol in the blood,
  • overweight, obesity,
  • sedentary lifestyle, sedentary work,
  • improper diet (simple carbohydrates, sugar, fatty foods, fast food, flour products, alcohol predominate in the diet),
  • disturbances in the work of the heart, blood vessels.

Treatment for insulin resistance is accompanied by a low-carb diet with meals enriched with fresh vegetables, protein, and complex carbohydrates. Of the sweets in the morning, some fruits are allowed, dark chocolate, which has an antioxidant effect and regulates blood sugar.

Dark chocolate and circulatory problems

Diabetic angiopathy occurs due to metabolic disorders, oxygen starvation in the tissues and hormonal imbalance that accompany diabetes.

The benefits of chocolate for diabetics.

The consequences of atherosclerotic changes:

  • small vessels of the organs of vision, kidneys, limbs are affected,
  • capillary permeability increases,
  • hemopoiesis and blood flow slows down,
  • blood coagulation increases, the risk of blood clots.

Prevention of these disorders provides vitamin P (rutin, quercetin, catechin), including substances from a number of bioflavonoids that regulate redox processes and increase vascular elasticity. The effect of vitamin P is enhanced in combination with ascorbic acid (vitamin C).

Chocolate drinks made from organic cocoa and dark chocolate contain 1.2 mg of the substance, which covers the daily norm by 6%.

Dark chocolate in the fight against the risk of cardiovascular complications

Another effect of flavanoids entering the body with dark chocolate is aimed at enhancing the synthesis of high density lipoproteins. These “useful” constituents of cholesterol include more proteins than fats in their structure, which is why they have an anti-atherogenic effect.

Under their action:

  • the likelihood of atherosclerosis, heart and blood vessel diseases (heart attack, stroke, hypertension, heart failure) is reduced,
  • the walls of the vessels are cleared of cholesterol plaques,
  • the exchange of calciferol (vitamin D) is regulated,
  • pancreatic hormones are synthesized,
  • “Bad” cholesterol is transferred to the liver for disposal.

What kind of chocolate can I eat with diabetes?

Depending on the type of diabetes mellitus, the course of the disease and associated pathologies, the diet is adjusted by the doctor. If the endocrinologist does not allow the patient to eat dark chocolate, special chocolate products for diabetics will be the universal choice.

Healthy chocolate for diabetics.

Sugar is not used in the production of these sweets, but the packaging contains all the necessary information: from the number of carbohydrate units and the glycemic index of sweeteners to the recalculation of the amount of sweetener used in the form of sucrose.

Manufacturers enrich diabetic chocolate with plant fibers, prebiotics, which are slowly absorbed and normalize digestion.

Chocolate for diabetes is recommended to limit 30 g per day (a third of the bar).

Safe Fructose Chocolate for Diabetes

In diabetes, sugar can be replaced with fructose. This substance is 2 times sweeter, but has a low calorie content and a glycemic index of 30.

When assimilating fructose:

  • does not cause increased insulin secretion,
  • transported to the cells on their own, without the participation of the hormone,
  • turns into glucose, glycogen and lactate in the liver, where these substances then accumulate.

What brands of chocolate are recommended for this category of people:

How to make diabetic chocolate at home

To make chocolate safe for diabetics yourself, you will need:

  • organic cocoa powder - 1.5 cups,
  • edible coconut oil (unrefined, cold pressed) - 2 tbsp. l.,
  • sweetener to taste.

Before cooking, coconut oil is melted in a water bath, then the remaining ingredients are added to the still-not-cooled liquid. All components are mixed with a spatula until the granules of the sweetener are dissolved and the mass becomes smooth.

The finished mixture is poured into any form and placed in the cold for 30-40 minutes.

Watch the video: TOP 10 Foods that do NOT affect the blood sugar (April 2020).