The treatment of diabetes is not only medical therapy, but also adherence to a carbohydrate-free diet. Diabetic diet restrictions include high-calorie, cholesterol-containing, sugary and fatty foods. Is it possible to eat butter and its analogues in type 2 diabetes? We learn what characteristics of butter are considered useful for diabetes and what to watch out for.
Types of Healthy Food
If we talk about which butter for diabetes can be consumed, then we are talking exclusively about the present, made from milk, sour cream or cream product. Varieties recommended in the patient's diet:
- Creamy sweet. The basis is fresh cream.
- Amateur. It is characterized by a lower percentage of fat.
- Creamy sour. It is made from cream and special starter cultures.
- Vologda. A special kind of premium oil.
This product is not prohibited from being introduced into the diet of a patient with diabetes subject to the observance of the frequency and norms of use. This will only benefit the body weakened by the disease, will improve the patient's well-being.
What is useful and what is recommended
Recommended for use in almost all medical diets, high-quality butter is famous for its unique composition. Most of the positive characteristics are due to the components:
- Fatty polyunsaturated and saturated acids.
- Oleic acid.
- Minerals - potassium, sodium, manganese, iron, magnesium, zinc, phosphorus, calcium.
- Beta carotene.
- Vitamin complex - B1, B2, B5, A, E, PP, D.
A 150-gram natural milk product contains a daily intake of vitamin A, which can be an extremely important addition to the patient’s diet. This is important for patients who have an increased susceptibility to infections, the problem of slow healing of wounds is acute.
The positive effect of a dairy product on the body of diabetics is manifested in the following:
- Bones and teeth become stronger.
- Hair, nails, skin, mucous membranes are in good condition.
- The body's defenses increase, energy is added.
- Vision improves.
- Increases physical and mental activity, which is extremely necessary for an exhausted diabetes and complications of a chronic illness.
When using butter, the body's defenses increase and energy is added
On the inner surfaces of the esophagus and stomach, such food can form a thin film, thereby helping to cope with the symptoms of gastrointestinal disorders, abdominal pain, which are often manifested in type 1 diabetes. The therapeutic effect of drug therapy for gastric ulcers in diabetics is faster.
Important! Oil is not recommended for use at the same time with medication. Due to the enveloping properties of the product, oral preparations are worse absorbed into the intestines, and their effectiveness decreases.
Is it possible to eat butter for diabetics based on the foregoing? Of course.
In the diet of a diabetic, a healthy product should be every day, but no more than two tiny pieces (10-15 g). The use of butter is recommended to alternate with vegetable fats.
But why then, in accordance with the recommendations of nutritionists and doctors, patients with diabetes have to limit the use of this useful product? What qualities and properties of the oil make it harmful in diabetes?
Characteristics with a minus sign
Diabetics limit themselves in the use of high-calorie foods containing cholesterol, fats, fast carbohydrates. Special recommendations on how and how much oil is allowed to use in diabetes mellitus is due to the fact that these substances are also present in it.
The product is very high-calorie - 100 grams contains 661 kcal. Moreover, most of the calories are “empty”, not bearing any nutritional load. If a diabetic eats a bite a day, he will receive nothing but fat. This will negatively affect the weight of the patient, especially with type 2 diabetes mellitus, a frequent complication of which is obesity.
Drinking large amounts of oil can lead to obesity.
Another reason to call butter unhealthy for a diabetic is cholesterol. This component, like fats and "empty" calories, contributes to weight gain. Plus, cholesterol forms dense plaques in the vessels of the circulatory system, which is fraught for the patient (and not only) with the development of atherosclerosis.
However, along with cholesterol, lecithin is present here, which helps strengthen blood vessels and regulates fat metabolism. Moreover, cholesterol and lecithin are in a balanced amount. Therefore, the proper use of a natural product is not negatively reflected in the functioning of the immune system, metabolism, and vascular status. But creamy spreads, margarine in this regard are very harmful.
There may be too much fat in this product for patients. However, it contains both “bad” and “good” fats. In various ratios, fatty nutrients can both cause harm and benefit the body of a patient with diabetes of the first and second types. To eat your favorite foods without fear, diabetics are advised to properly compose and calculate a daily diet. If healthy and unhealthy fats are balanced on the menu, everything can be eaten safely.
The conclusion is encouraging: butter is not harmful to diabetics. A healthy dairy product and high sugar are compatible concepts. The main thing is not to overdo it and strictly adhere to the recommended diet.
Oil for diabetics
With diabetes, too high-calorie foods are undesirable for the patient, including butter. But it is also impossible to completely exclude this product from the diet, since it carries a certain benefit for any person, including those suffering from diabetes. And butter will benefit only if the correct dosage of its consumption is observed.
With this approach, the oil can not only saturate the body with the necessary food elements, but even have a therapeutic effect. For example, vitamin A contained in it is necessary for diabetes to strengthen the body’s immune barrier, as well as prevention, to avoid visual impairment. It is possible and even necessary to eat butter with type 2 diabetes, but this should be done in small quantities, up to 25 grams per day.
If the patient, in addition to the underlying disease, has abnormalities in the functioning of the cardiac and vascular systems, in this case, oil consumption should be reduced to a minimum, not more than 5 grams per day.
What is harmful product
The therapeutic effect is not capable of producing any oil, especially purchased in a supermarket. Diabetics are encouraged to consume a natural product made at home from high-quality dairy products. In all other cases, this product contains various additives that are not dangerous to a healthy person, but in a diabetic, they can provoke various complications.
It is necessary to distinguish between oil and spread, which, as a rule, is saturated with all kinds of impurities. Therefore, if the oil is purchased in the store chain, you must carefully read the labels on the label to select one hundred percent oil. But still, real oil on store shelves is extremely rare. On variegated labels, information about cheap herbal supplements is missing. Therefore, it is necessary to buy only the product for which there is no doubt.
In diabetes, you need to be able to distinguish between healthy and unhealthy fats. The former include omega-3 acids, and the latter are saturated fats, which contribute to the accumulation of cholesterol in the body. In butter there are both those and others. Therefore, the benefit or harm of the oil will largely depend on the remaining products in the daily menu.
If the patient adheres to the principles of a healthy diet, and products that have a healing effect predominate in his diet, then a piece of oil will bring only one benefit to the body. In the case when the patient eats randomly, does not adhere to the diet recommended for his illness, even a small amount of butter can outweigh the scales in a direction hazardous to his health.
The best solution would be to consult a specialist who will decide whether butter can be diabetics, and in what quantities it will be safe for their health in each case. You can get the necessary amount of fat from other products, for example, nuts, which are very rich in this element.
How to choose
Butter should be light yellow to yellow. If it is too white or yellow, this suggests that it was made with the addition of vegetable fats, for example, palm, coconut oil, which are the strongest carcinogens. They contain fatty acids, which increase the level of cholesterol in the blood, provoke obesity, atherosclerosis, diseases of the cardiac and vascular systems.
Natural butter, as it contains pure milk and cream, should have a pleasant creamy taste. If the smell is unnaturally strong and pronounced, the use of flavorings has taken place. Such additives are present in spreads, but not in a natural product. In the spreads, the content of animal fats is very small, if not even there. The whole mass consists of palm or coconut oil, thickeners and other various additives.
All oils are made in accordance with GOST or TU. The butter produced according to the state standard should contain only cream and milk.
The word “oil” must be written on the package. If there is no such inscription, but there is the word GOST, this means a spread made according to state standard.
To determine if you have bought the real butter, put it in the freezer. Real oil, when you start cutting it, it will crumble. If it does not crumble, then the oil is not of very good quality. You can avoid an unsuccessful purchase the next time if you test the purchased oil.
How to store
When choosing oil, it is better to choose the product that is packaged in foil, and not in paper. So it is better preserved. If, nevertheless, the choice fell on the paper, then at least it should not be transparent, so as not to let light through.
In addition, the oil very well absorbs all extraneous odors, so when sending a piece of oil for storage in the refrigerator, it must be wrapped in parchment paper or foil. In the first type of packaging, the oil can lie in the refrigerator, retaining its freshness, about a week. In the second package, that is, foil, the shelf life will last 2-2.5 times. It is not recommended to store oil in a plastic bag, since in such a container the product turns yellow and loses its original taste.
If the oil is going to be consumed in the near future, it is put in an oiler or other utensils intended for these purposes. The material from which the container will be made has a great influence on the taste of the product. It is best to use dishes made of stainless steel or porcelain, since cheap plastic absorbs various odors and the oil in it is stored much worse. An exception is utensils made of high-quality food-grade plastic.