4 golden rules to eat well
As indicated in a previous article, the most up-to-date recommendations to eat healthily and prevent the risk of suffering from type 2 diabetes are very similar, if not identical, to those dietary recommendations offered to patients diagnosed with diabetes. To devise a dietary routine for main meals in accordance with those recommendations it is necessary to bear in mind four basic rules.
1st Vegetables low in carbohydrates are in charge… and they win by a mile
In the tool known as the plate method devised by the American Diabetes Association, the provision of fresh vegetables, greens and garden produce low in carbohydrates is a compulsory premise when it comes to putting together a healthy lunch or dinner. For this reason it is necessary to consider that half our plate must be filled with food of this origin. And this “rule” means a big change in the usual dynamics of a person when facing the “dilemma” of what they are going to have for lunch and dinner. Let’s have a look.
Very often the first unknown we try to solve in main meals is whether there will be meat or fish and how they will be presented… grilled, in breadcrumbs, stewed, battered, roast, etc. Well, this is one of the main changes with regard to our usual way of thinking. With this approach the unknown we must clear up first is what food or group of foods from the group of non-starchy vegetables we will use in our menu.
To make an appropriate choice in this matter the options are very wide. We can, for example, turn to any vegetable such as Swiss chard, artichoke, broccoli, Brussels sprouts, cabbage, red cabbage, peas or fresh beans, green beans, bean sprouts, green or white asparagus, mushrooms, pumpkin, cucumber, tomato, peppers, onion, radishes, celery, varied lettuces, lettuce hearts, rocket, spinach, watercress, carrots… and all the other similar foodstuffs, local specialities, etc.
No need to say that in essence any form of presentation is OK, that is, any basic recipe which includes or combines ingredients among these options. I refer for example to being able to present them and eat them stir-fried, roast, grilled, en papillote, as a grilled vegetable salad… but also as part of creamed soups, purées and chilled soups, and of course raw as a salad.
In this respect it is worth mentioning that preference will be given to choosing fresh produce rather than frozen or conserved. There is nothing especially wrong with the latter except that they already come accompanied by sauces or other preparations, in which case it is better to do without them.