Persimmon - a real storehouse of minerals and vitamins, the fruit contains potassium, carotene and magnesium. By the number of these useful components, persimmon is not inferior to apples, figs and grapes. Fruit pulp contains about 15% glucose, fructose, vitamins P, C, A, which are necessary to maintain good elasticity of blood vessels. Quite a lot in persimmon protein, organic acids, tannins, antioxidants.
Persimmon will have a tonic and tonic effect, helps to increase efficiency, improve appetite, calm the nervous system. Fruit actively nourishes the heart muscle, normalizes the functioning of the cardiovascular system. All this is possible due to the presence of monosaccharides.
It is noteworthy that persimmon is a sweet fruit, but at the same time it will not cause a rise in blood sugar levels. With the regular use of persimmon, it is possible to replenish the deficiency of organic iodine, without which normal functioning of the thyroid gland is impossible.
If a person suffers from diabetes, he knows that it is useful for him to eat persimmon. It helps to saturate the body with potassium, which is flushed out of the body in large quantities due to frequent urge to urinate. Thus, you can count on the refusal of taking certain medications. However, it is necessary to use the product in moderate quantities, otherwise it will negatively affect the state of the human body.
Despite the obvious benefits of the product, there are some restrictions on its use. So, diabetics with digestive problems, with pathologies of the kidneys, bladder during the period of exacerbation should abandon persimmon, because the fruit:
- will give even greater load on the excretory system;
- will aggravate symptoms of diseases.
Persimmon is strictly forbidden to use in severe forms of diabetes. You can not eat persimmon in one day with dairy products.
Since the glucose content in the persimmon is quite high, it is necessary to eat it in limited quantities. It is allowed to include it in the diet of a diabetic in the presence of cardiac diseases, during cancer processes and during neurotherapy. The calorie content of the product is 67 kcal for every 100 grams, the glycemic index of persimmon (GI) is 45 points. Depending on the variety, the percentage of sugar can vary, for example, the blood beetle, for example, contains 25% sugar.
What is the glycemic index?
The glycemic index (GI) is an indicator of the effects of food consumed on the blood, the level of sugar in it. GI is a kind of direct reflection comparing the reactions of the human body to sugar and other nutrients. The main component of the formula - the level of digestibility of a product. The starting point is the glycemic index of glucose, which is located at around 100.
When the product index is considered to be low, such food is not capable of harming the body of a diabetic, since the glycemic indicators will rise smoothly. The lower the GI, the better the patient’s blood will be.
Food with a minimum level of glycemia, which does not harm the body, has a rather low figure - from 0 to 49 points. Average indicators are in the range from 50 to 69 points, high - over 70 points.
For example, persimmon:
- is a low glycemic index product;
- provided moderate consumption does not harm the body, does not increase sugar.
Glycemia index will depend on the amount of fiber, protein, method of heat treatment of the product.
Weight normalization due to persimmon
In the process of studying persimmon, it was possible to find out that it is a valuable product in dietology, the fruits help diabetic patients lose weight. The calorie content of the fruits is small, and thanks to the presence of fiber and pectin, you can quench the feeling of hunger for a long time, get a feeling of satiety. Rich vitamin composition will allow to support a weakened body, to prevent the decline of immunity.
A diet is often used in which one meal is replaced with persimmon, first it can be breakfast or lunch, and then dinner. When the body gets used, all day eating only persimmon. After that, alternate in a circle.
The remaining meals can be replaced with lean foods, boiled meat, cottage cheese, fish or vegetables. Such a diet is well suited for those diabetics of the first or second type, who can not withstand significant restrictions in food, does not like to count bread units. The diet is used for 7 days once a month, but not more often!
It is no less useful to arrange fasting days when the staple food is persimmon, this approach will help get rid of:
- excess water;
Thanks to the diet there will be no feeling of hunger, even lovers of sweets will not feel any discomfort.
Within a few days, diabetics will notice not only a decrease in body weight, but also an improvement in the condition of the skin and a decrease in the symptoms of the disease.
Every day there are more and more interesting recipes for culinary dishes for diabetics, which include persimmon. It can be not only desserts, but also festive dishes for type 2 diabetics and main dishes, and even salads. Many patients will like the Egyptian salad, to prepare it you should take a ripe persimmon fruit, a couple of small tomatoes, one onion, juice of one lemon, chopped walnut kernels and a little grated ginger.
Fruit and vegetables are cut with a sharp knife with a thin straw, seasoned with lemon juice, sprinkled with ginger and nuts. To taste it is allowed to season the salad with greens or Provencal herbs.
Quite an interesting taste of baked chicken with persimmon, for the recipe should be taken: a few pieces of persimmon, onion, fresh chicken, spices. First you need to grind into a puree of persimmon, add chopped onion, spices to the gruel and rub the chicken (inside and outside) with this mixture and cook in the oven to a state of full readiness.
Doctors advise before and after eating to measure the level of sugar, it helps to establish the body's response to food, as far as it tolerates persimmon.
How to choose a good persimmon?
To get the maximum pleasure from eating persimmon, you need to learn how to choose it correctly, because fruits can knit in your mouth and this is not very pleasant. If the fruits are knitted, it simply simply does not mean that they are not mature enough. Moreover, the fruit loses not only its taste, but also vitamins, trace elements. Knitting taste persimmon give tannins, which are called tannins.
Experts recommend to opt for fruits with dried fruit leaves, they indicate the maturity of the product. If the leaves are green, the taste will necessarily be astringent, the fruit is not yet ready for consumption.
Sweet persimmon has on the surface of the strip, very similar to the web, and black spots near the stem. A good fruit will be heart-shaped or flattened on the sides, it may also have small dark spots.
When the spots on the fruit are large, the skin is damaged, this is most likely due to the wrong conditions:
As a result, sluggish biochemical processes develop inside the fruit. It is better to abandon the use of such food, there is a chance of poisoning. In this case, has a persimmon glycemic index - 45.
How to make the fruit less astringent?
If a diabetic bought a persimmon on the market, and it has an astringent taste, you can try to reanimate it, improve its taste. The first recommendation is to leave the fruit at room temperature for several days, about 5-6, during which time it will ripen. It is verified by experience that after this period the persimmon will lose its taste.
Some people use another way to improve the taste of persimmon - send it to the freezer for 24 hours, after a day it is shifted to a cold place for slow defrosting. If the product is thawed at room temperature, then, most likely, it will lose its presentation, will turn into porridge.
It is believed that the fruit will cease to knit, if folded together with apples in a bag of polyethylene and leave for a couple of days at room temperature. After this time, the fruit ripen, will be pleasant to the taste.
You can try the so-called alcohol method of getting rid of viscosity, its essence lies in the fact that:
- needle dipped in alcohol;
- after that, they pierce persimmon in several places at once.
You can save the product from viscosity in a cardinal way - dry it in the oven. To do this, the fruit must be thoroughly washed, cut into small slices, put in the oven for 7 hours, setting the temperature to 45 degrees. The result is a tasty product that can be stored for a long time.
It is worth noting that persimmon is allowed by doctors when diet therapy is observed in diabetes of any type.
The video in this article tells you how to choose the right persimmon.