In the summer, eat a few of these cheap foods that are good for high blood sugar and diabetes, but here are 3 tips to enjoy them cold

The most expensive foods are not always the healthiest. In fact, some dishes that are considered poor are very rich in valuable nutrients. This is true for a range of foods that we don’t eat enough of, especially in the summer. Here’s how to make it delicious and fresh.

The winning formula that can protect health

When we think of summer dishes, we usually think of a delicious caprese, rice salad, or a thirst-quenching slice of watermelon. Certainly not legumes, which we often associate with steaming soups and cold winter evenings. However, the cost of these foods is very low and they are also suitable for fresh and light recipes. So let’s see why we should eat more. First of all, we need to know that legumes are an essential component of the Mediterranean diet, and they are also suitable for those with diabetes. In fact, experts suggest that diabetics eat three or four servings of legumes per week. But the advice actually applies to everyone. In fact, legumes will be an excellent ally in the prevention of various diseases, especially if combined with whole grains.

In particular, a scientific study indicates that this combination of ingredients may have a protective role against cardiovascular disease, certain types of cancer, and some chronic diseases. In addition, legumes and whole grains are an excellent source of fiber, which not only helps maintain a healthy gut, but also helps lower blood sugar and cholesterol levels. But how can you enjoy all these benefits even in the summer?

In the summer, eat a few of these cheap foods that are good for high blood sugar and diabetes, but here are 3 tips to enjoy them cold

Some typical winter foods are also very useful when it’s hot: for example, this is the case of potatoes, which we can taste in a cold version to replenish potassium and fight fatigue. Even legumes and whole grains turn out delicious summer dishes, especially if we try to follow three simple suggestions. First of all, we can continue to prepare the soup: the classic legume and cereal soup, in fact, is excellent not only hot, but also lukewarm. We can also mix beans for creamy lentils or cold beans, or add chickpeas to gazpacho.

Second, an easy way to eat more legumes and grains is to try a slightly different version of a typical summer dish. We are talking about rice salad: instead of buying it ready-made we can make it with brown rice, canned chickpeas and the ingredients of our preference (vegetables, tuna, eggs, olives, etc.).

Finally, the third and final suggestion is to unleash your imagination to prepare fresh salads with original combinations of ingredients. Here are some ideas:

  • barley with chickpeas, avocado and cherry tomatoes;
  • Wheat, lentils, mozzarella and olives.
  • Bulgur with beans, tomatoes and watercress.
  • Filled with chickpeas, tomatoes, cucumbers, feta cheese and mint.

In short, legumes should be re-evaluated: In the summer few eat these cheap, yet excellent ingredients for fresh, healthy recipes.

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(The information in this article is for informational purposes only and is in no way a substitute for medical advice and/or the opinion of a specialist. Moreover, it does not constitute an element for formulating a diagnosis or prescribing treatment. For this reason it is recommended, in any case, to seek an opinion Always read the warnings related to this article and the author’s responsibilities that can be referenced. over here”)

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