Diets… how to plan menus for diabetics

from Bar & Kitchen Mar/Apr 2022

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Diabetes

Diabetics have high blood glucose levels and benefi t from a diet that’s low in salt, saturated fat and sugar, and high in fi bre and wholemeal carbs. From April 2022, outlets with more than 250 employees have to show calorie counts on their menus. Why don’t you follow suit?

Breakfast

Off er wholegrain or rye bread with poached eggs or avocado. Provide unsaturated spreads and serve wholegrain cereals such as porridge, bran or spelt fl akes. Pancakes with fruit and unsweetened yogurt are a great option that can still be enjoyed by those managing diabetes.

1 in 15

people in the UK has diabetes

Source: Diabetes UK, 2021

Dinner

Try a brown rice risotto, put wholemeal pasta in a tuna bake, or mix lentils and pulses into stews and curries. Steaming, oven roasting or boiling food is better than frying. Rely on healthier saturated fats such as olive, rapeseed or vegetable oil for cooking instead of butter, ghee or coconut oil. Reduce or remove salt from dishes, and off er herbs and spices instead of a salt shaker to help diabetic residents make the right choices. next issue How to create a low salt menu

Lunch

Low-salt soups or baked potatoes stuff ed with healthier fi llings make a hearty lunch. Avoid fi zzy drinks which spike blood sugar levels. Whole fruit is a good dessert (fresh, dried, frozen or tinned in natural juices) but avoid sugary snacks, sweets or desserts.