Diet Chart for Diabetic Patient:

PORRIDGE WITH GRAINS:

1. Grains needed- barley, moong dal, rice, cut wheat Take YOUR fist full of an of these grains & roast, cook, in pressure cooker with 2 glasses of water for 10-15 mins. Remove from cooker add little more water salt, pepper, ginger/garlic. Garnish with tomatoes and coriander leaves. Sip like soup.

2. Butter milk—to ½ litre curd add 2-3 glasses of water, churn & remove butter. Add salt, ginger, hing and take 1 glass every hourly from 9:00am till 12 noon. Do not use sour or stable buttermilk, use fresh ones.

3. Lunch have less rice with dal use more of salads.

4. Evening 5:00pm have 2 gasses of lime juice along with any one of these fruits. ORANGE, SWEET LIME, PAPPAYA, POMEGRANATE, APPLE.

5. Night make paranthas with equal quantity wheat flour & jowar floor. Make soft dough add finely chopped methi leaves or spinach leaves & make 2 thick paranthas with less oil. Have with boiled vegetables or Dal.

6. To prepare moong+ rice kichidi- to 1 part rice add ½ of rice moong dal. Pressure cook for 10-15 mins with less water. Add salt, pepper, ginger, some vegatabels if required. Serve hot.

7. To prepare jeera/ginger water-For-6 glasses of water add 10 gms of ginger /jeera boil & reduce to 5 glasses filter & store in flask. Can add a pinch of salt. Sip hot whenever feeling thirsty.

INTRUCTIONS:

1. Consume things mentioned in diet sheet only in the mentioned quantity.
2. If you have attended a party or taken heavy food . Compensate next day by fasting for ½ day.
3. Do not sleep in the after noon.
4. Can go for evening walk, yoga, or moderate exercise and do meditation.