Meat is a "good hand" for raising blood sugar, and it is a wise choice for diabetics not to touch meat. However, doctors point out that there are three types of white meat that are safe to eat. In this article, we will ** these three types of meat and their effects on diabetics.
First, let's understand why meat raises blood sugar. Meat contains protein, which is converted into glucose during digestion.
This means that consuming meat can lead to an increase in blood sugar levels. Controlling blood sugar is crucial for people with diabetes, so they are often advised to reduce or avoid meat.
However, doctors point out that there are three types of white meat that can be eaten safely. The first is chicken. Chicken is a low-fat, high-protein meat that is rich in B vitamins and minerals.
In contrast, red meat usually contains more fat and cholesterol, making it less suitable for people with diabetes. Chicken can be used as a substitute to provide the nutrients your body needs without causing a spike in blood sugar.
The second type is fish. Fish is a food rich in -3 fatty acids, which are very beneficial for heart health. In addition, fish is also a low-fat, high-protein meat, making it an ideal choice for diabetics.
Studies have shown that fish intake is associated with a reduced risk of diabetes because it can improve insulin sensitivity and help control blood sugar levels.
The last one is turkey meat. Turkey meat is a low-fat, high-protein meat that is rich in B vitamins and minerals.
Turkey meat is lower in fat than other meats, making it more suitable for diabetics. In addition, turkey meat is rich in selenium, a powerful antioxidant that helps protect cells from damage.
Although these three types of meat are relatively safe options for diabetics, there is still a need to pay attention to the amount of food consumed and the cooking method. Diabetics are advised to opt for skinless chicken and turkey meat to reduce fat intake. In addition, you should avoid using too much fat when cooking, and you can choose to grill, steam, or boil to maintain the nutritional value of the meat.