हिंदी
Just one day remains until Karwa Chauth, and married women across the nation who observe the fast are fervently and enthusiastically busy making preparations for the occasion. Fasting for 12 to 15 hours without food or water is difficult for anyone, but it is particularly difficult and dangerous for women with diabetes. It is crucial to speak with a diabetologist beforehand who might possibly offer some additional medications and blood sugar control advice.
Eating wholesome foods during sargi, or the supper before morning, might also be beneficial. It is advisable for diabetics who are fasting to regularly check their blood sugar levels. If they experience any concerning hypoglycemia (low blood sugar) symptoms, such as dehydration, vomiting, or headaches, they should seek emergency medical attention.
If you have diabetes and want to fast during this Karwa Chauth, you must take these things into account.
- Take Himalayan pink salt with water first thing in the morning to protect yourself from hypoglycemia-related problems.
- Add things like nuts, one cup of milk, and roti or parantha to sargi. Another option is milk porridge, which is a great diabetic lunch when you add nuts and fruit to it. A paneer- or curd-filled paratha or stuffed parantha could also be an alternative.
- Avoid eating trans-fat-rich foods right after you break your fast. Instead, as they are a great source of Omega-3 fats, you can substitute adding soaked nuts to your diet, such as soaked almonds and walnuts.
- Consume chapati, veggies, and lentils as part of a diet high in protein and carbohydrates.
- Avoid bringing Sooji or anything linked to maida into Sargi. Take a few dates, and drink some plain water for breakfast. Coconut water is not required.
- Breakfast options include wheat roti, paratha, kuttu atta cheela, besan cheela, fruit and nuts, Dalia or oats, and porridge.
- Take sargi first thing in the morning, then your multivitamin supplement.
- Consume healthy fats like ghee to help your body process and regulate elevated blood sugar.
