What to eat or not to eat? This is an important question asked by diabetics. Diabetes is a disease that attacks the body due to less or more insulin than prescribed and without proper precautions and treatment. Can cause problems such as gradual loss of vision, gradual weight gain, permanent fatigue, memory impairment, and a ruptured cerebral artery. Although controlling diabetes is no less of a challenge for these patients, it is not impossible to get rid of the disease to a great extent if regular diet and regular exercise are made routine.

 7-day diet plan for diabetics

Nutritionists in these patients advise that it can be much easier to control blood sugar levels if they are given a balanced diet such as carbohydrates, proteins, fats, vitamins, and the required amount of calories. For diabetics, American writer Daniel Dress Dean and registered dietitian Natalia Butler have developed a 7-day, 1,200-calorie diet plan that will help young patients control their diabetes in less time. According to the diet, this diet plan includes nutrients such as complex carbohydrates, lean protein, and healthy fats, while limiting saturated fats and sodium, which are harmful to the patient's health.

First Day

Breakfast: Half a cup of oatmeal (half a cup cooked in milk or water), medium-sized plum (finely chopped), two walnuts (plum and walnuts can be used with porridge)

AM snacks: three-quarter cup blueberries, a quarter cup fat-free yogurt

Lunch: two slices of wheat, two tablespoons green mustard, half a medium-sized apple, two ounces chicken casserole without skin, two tablespoons of grated cheddar cheese, a cup of seasonal green vegetables (all of these can be used to make sandwiches) )

PM Snacks: Half a medium-sized apple, half a teaspoon of honey and a pinch of cinnamon

Dinner: 2.5 cups weight loss vegetable soup, goat cheese toast

The Second day

Breakfast: a cup of oatmeal, three-quarter cup of blueberries, an ounce of almonds, a tablespoon of egg

Lunch: salad, 2 fresh spinach, two ounces grilled chicken breast, half a cup of gram, half a small sized avocado, three quarters sliced ​​strawberries, a quarter cup grated carrot, two tablespoons dressing

Snacks: One peach, a quarter cup with cottage cheese

Dinner: tail porridge 2/3 cup gun, roasted eggplant, two tablespoons dried tomatoes, five chopped black olives, one tablespoon vinegar, fresh basil

The Third day

Breakfast: To make an egg yadu egg veggie omelette (spinach, mushrooms, capsicum, avocado)

 Lunch: with half a cup of black beans and a cup of berries: Promised fiber green bread, a tablespoon of Greek yogurt, a tablespoon of mustard, two ounces Canned tuna with grated carrots, a cup of tomato slices, a small apple

Dinner: half a cup of corn and beans, one and a half ounces of corn bread, one tablespoon of butter, two ounces of chicken, half a cup of fresh pineapple

Fourth day

Breakfast: Sweet potato toast, one ounce goat cheese, spinach, one tablespoon linseed

Lunch: an ounce of roasted chicken, a tablespoon salad dressing, a cup of raw cabbage, a cup of fresh berries

Snack: One cup of fat-free yogurt, with half a banana

Dinner: two-thirds cup of quinoa (seasonal herb), one cup of tofu, a cup of cooked Chinese spinach, one cup of steamed cauliflower, 2 tablespoons olive oil

Fifth day

Breakfast: One-third cup high-fiber cereal (oatmeal), one cup berries, one cup flakes with country protein

Lunch: salad, two cups of spinach, a quarter cup of tomatoes, an ounce of cheddar cheese, a boiled egg (chop), two tablespoons of yogurt dressing, a quarter cup of grapes, a tablespoon of pumpkin seeds, a quarter cup of boiled gram

Snack: A cup of celery with a tablespoon of butter

Dinner: two ounces of boneless salmon, a medium-sized baked potato, a tablespoon of butter, a cup and a half of steamed asparagus

Sixth day

Breakfast: A cup of low-fat Greek yogurt (yogurt) with mashed bananas, a cup of berries, a cup of egg yolks

Lunch: two loaves of cornbread, one-third cup of beans, low-fat cheese, coleslaw (salad made by chopping raw banana leaves), two small potatoes for dressing

Snacks: A round tomato, 10 small carrots, and two tablespoons of hummus (thick condiment prepared by adding lemon and garlic to crushed Egyptian gram and sesame oil)

Dinner: six ounces of baked potatoes, one and a half cups of steamed broccoli, one tablespoon butter, two-fourths cup strawberries, two ounces of grilled meat

Seventh day

Breakfast: a cup of cooked hawthorn, a tablespoon of chocolate, a tablespoon of painted butter, and a tablespoon of sesame seeds

Lunch: beaten bread, half a cup of cucumber, half a cup of tomatoes, half a cup of lentils, half a cup of leafy vegetables, two tablespoons of salad dressing

Snacks: One ounce of almonds, one small grapefruit

Dinner: two ounces of salmon, one cup of peas, one tablespoon of butter, one cup of cooked beets, one cup of white beets, and one tablespoon of vinegar