ЗЕРНОВЫЕ В ЛЕЧЕБНОМ ПИТАНИИ ПРИ САХАРНОМ ДИАБЕТЕ 2 ТИПА С ПОЗИЦИИ СОВРЕМЕННОЙ И ТРАДИЦИОННОЙ ДИЕТОЛОГИИ

The review is devoted to the use of cereals in type 2 diabetes from the standpoint of theoretical concepts of various traditional medical systems and from the point of view of modern dietetics in the comparative aspect. We found that in modern medical practice the biological effects of cereals in diabetes are evaluated mainly in accordance with the action of macro- and micronutrients contained in them. This does not take into account the causes of this disease, due to violations of the energy potential of the body (in particular, depletion, or a decrease in the Quality and/or Quantity of life energy Qi). Modern dietetics also does not take into account the so-called «special properties» of cereals, known from Traditional medicine – Character (usually «warm» or «neutral»), Taste (usually «sweet»), Action (usually «nourishing», «replenishing») and tropism to various organs and systems of the body. We have justified the use of buckwheat as the basis of food matrices in specialized food products for patients with type 2 diabetes.