Processing and cooking of food with a low glycemic impact for the nutrition of diabetics, obese and for weight reducing diets

Abstract

In order to reduce the glycemic load in the daily nutrition of diabetics, obese and for weight-reducing diets, this invention claims cooking or baking processes and other procedures for food—rich in carbohydrates—in which, the structure of the raw complex carbohydrates (amylose, amylopectin, etc.) is mostly preserved and / or short saccharides are encapsulated. This objective is attained by reducing the magnitude of the complex carbohydrate fractioning by the undesired effect of adiabatic heating during grain grinding, or during conventional cooking and also through the encapsulation of already processed monosaccharide's, disaccharides or broken carbohydrate chains in capsules within denaturalized protein matrixes, in order to make their digestion deeper and longer. These processes and procedures allow the ingestion of less restricted portions of food, very similar to the conventional ones (bread, rice, potato, pastas) while due to their prolonged digestion, it naturally limits the immediate production of glucose. This type of food is defined as: “Deep Diet” or “Deep Nutrition” (Dieta Profunda in Spanish). These processes and procedures allow preparing food recipes and flavors very similar to those of a conventional nature (bread, rice, potatoes, pasta) while because of their prolonged digestion are able to reduce the immediate production of glucose (Glycemic Index), thus generating healthier conditions for diabetics and obese, appetite satisfaction and reduction of food anxiety.

Description

SUMMARY[0001]In order to reduce the glycemic load in the daily nutrition of diabetics, obese and weight-reducing diets, this invention claims cooking or baking processes and procedures for conventional food, rich in carbohydrates, in which, the structure of the original complex carbohydrates (amyloses, amylopectin, etc.) is partially preserved; this objective is attained by reducing the magnitude of its fractioning by the undesired effect of adiabatic heating during grain grinding, or during long term conventional cooking, or through the encapsulation of monosaccharides, disaccharides or broken chains of already processed saccharides, in capsules within denaturalized protein matrixes, in order to make their digestion deeper and longer. These processes and procedures allow the ingestion of less restricted portions of food, very similar to the conventional ones (bread, rice, potato, pastas) while due to their prolonged digestion it naturally limits in the immediate production of gluco...

AI Technical Summary

Benefits of technology

[0001]In order to reduce the glycemic load in the daily nutrition of diabetics, obese and weight-reducing diets, this invention claims cooking or baking processes and procedures for conventional food, rich in carbohydrates, in which, the structure of the original complex carbohydrates (amyloses, amylopectin, etc.) is partially preserved; this objective is attained by reducing the magnitude of its fractioning by the undesired effect of adiabatic heating during grain grinding, or during long term conventional cooking, or through the encapsulation of monosaccharides, disaccharides or broken chains of already processed saccharides, in capsules within denaturalized protein matrixes, in order to make their digestion deeper and longer. These processes and procedures allow the ingestion of less restricted portions of food, very similar to the conventional ones (bread, rice, potato, pastas) while due to their prolonged digestion it naturally limits in the immediate production of glucose, generating conditions for appetite satisfaction and a regulated supply of glucose reducing uncontrolled food intake out of hours. This type of food is called “Dieta Profunda” Deep Diet.

Problems solved by technology

These processes and procedures allow the ingestion of less restricted portions of food, very similar to the conventional ones (bread, rice, potato, pastas) while due to their prolonged digestion it naturally limits in the immediate production of glucose, generating conditions for appetite satisfaction and a regulated supply of glucose reducing uncontrolled food intake out of hours.

The presence of this glucose (glycemia), over the normal values (75 mg / 100 cc to 110 mg / 100 cc) generates a growing risk of damage in most of the proteins of the body exposed to blood with exaggerated contents of glucose.

On the other hand, it generates high risk conditions for the cardiovascular system, so that most of the diabetes patients (treated and untreated) come to die due to complications directly associated with its disease.

They also experience, because of the effects of the eventual unused remnants of insulin, the possible reduction in the concentrations of glucose in blood (hypoglycemia) which can induce an enormous weakness and even death.

Even though their disease type is much more manageable through continuous medication, because of the lack of personal control (knowledge, measurement and interest) in the careful and continuous adjustment of doses, they have a relatively high mortality.

With this lack of control, glucose increases its concentration (glycemia raises), damaging (glycosilating) those body proteins exposed to a ‘corrosive blood’.

The liver when receiving the vehement call of need from the cells apparently deprived from food, generates even higher quantities of new glucose from its glycogen reserves, which worsens glucose concentration in blood.

Fats, which would seem to be an attractive source of calories, are not a practical option, because of their ill effect on the cardiovascular system, weakened by the disease.

As this regime is almost impossible to follow, especially if a lot of exercise is done, patients just eat more freely, disobeying the indications from the treating physician, (or being unaware of their disease).

With those uncontrolled levels of glucose in blood, a high risk of permanent damage to the different organs of the body it is guaranteed in the medium and long term.

In practical terms, it is an unpleasant and cheatable diet with no immediate consequences, which increased the irreversible complications usually leading to a growing risk of damage in all the organs of the body.

In its pathologic case, the excess of fat is increasingly stored as deforming adiposities in all the body which distort its metabolism and that worsen the obese life quality.

On the other hand, for the consumption of common high in energy goods, with already processed carbohydrates (at the factory or in the pot), such as bread, rice, potatoes or pasta, the only plausible solution, up to now, is eating them in low quantities being replaced with more complex carbohydrates, such as those found in legumes such as soy or chickpeas, granola or those of Chenopodiaceae such as quince or amaranth, thereby isolating the patient from traditional food of participation at the family table and thus affecting their quality of life by segregation; thereby, socially inducing to a regular violation of the diet recommended by the treating physician.

It's really scary that even doctors, consider natural for most diabetics to die prematurely because of complications arising from their disease, even when handled without discipline, and often by the constraints of adapting their diet to an appropriate exercise level.

Many pass-out in ceremonies and concerns longer than an hour, and we have also lost the ability to easily retransform, fat into glucose.