Is it possible to butter in diabetes?

Any type of oil is classified as fatty products. Butter is also included in this group, because in it, besides fats, there is also a high carbohydrate content. But a nutritious diet without this basic product of any diet will be scarce and incomplete. Therefore, despite all the risks, nutritionists recommend to use butter, even in severe forms of diabetes.

Of course, this diet will be with restrictions. Especially close attention to the sick person should be paid to the choice of product for his table and the optimal portion, the use of which does not harm health. It is about these key points, as well as the benefits of a popular product, will be discussed in this article.

Composition

To some extent, the composition of butter is unique, because the components assembled in a single product not only perform their basic functions, but also solve other important tasks along the way.

Approximate composition:

1. Saturated fats - their share in the product prevails over the other components (in 100 g - more than 81 g of fat).
2. Proteins - only 0.9 g.
3. There are few carbohydrates - only 0.2 per 100 g, which makes the oil available for diabetics.
4. Retinol (vitamin A) - the share of this agent is 0.72 mg, which is the third part of the daily need for this element.
5. Carotenes - a little more than 0.5 mg.
6. Cholesterol is represented in oil seriously - 208 mg.
7. Mineral elements all together occupy about 0.3% of the composition.

Separately, it should be noted that in high quality oil carotene performs the function of a natural dye. Manufacturers often add emulsifiers, transfats, stabilizers and other "chemistry" to a product with a small (less than 62%) fat content. For this reason, people suffering from diabetes should prefer natural products with a fat content of 72 to 81%. All sorts of spreads and margarines in the diabetic menu should not appear in principle.

Useful properties of oil

The most important characteristic of oils is the ability to quickly saturate the body. Also in the category of advantages should include the high taste of the product. It is difficult to imagine, for example, side dishes without oil additives. A person is unlikely to eat such a dish with appetite. In addition to these characteristics, butter has the following abilities:

1. It nourishes the body with the energy necessary for the implementation of important processes.
2. The product has a pronounced wound-healing effect, which is often used during home treatment.
3. Another property that you want to pay attention to is the ability to influence the course of metabolic processes.
4. Due to the cholesterol content, butter stimulates the production of sexual secrets in the female body, to a certain extent it contributes to conception and regulates the menstrual cycle.
5. The oil also stimulates the production of bile acids, improves brain activity, prevents the development of oncology.

Summarizing all the listed characteristics, we can concludethat butter is an extremely useful product for the nutrition of people with high sugar.

What are the risks associated with the use of the product

The presence of a large number of positive qualities does not exclude cons. With all the advantages of butter, the product can have a negative effect on the body of a diabetic. The main disadvantage is a relatively high glycemic index. In oil, it is 51 units, therefore, with type 2 diabetes, it should be used very carefully, and if possible it is better to replace it with a similar product, which has a lower GI index.

For this purpose, suitable vegetable oils: olive, sesame, flaxseed. These samples have a GI index of almost zero and they do not contain “bad” cholesterol.

Norm oil for diabetics

Although butter is not on the list of products prohibited for diabetics, it should be consumed with strict observance of the norm. Since the daily ration of fats for diabetics should not exceed 15 grams, this dose should be evenly distributed in the daily menu. If you follow this rule, you can enjoy the taste of your favorite product, without risking to complicate the course of the underlying disease.

Butter cannot be completely replaced by even the highest quality analog, because it contains fat-soluble vitamins. There are no such components in vegetable oils. In general, for each patient the doctor selects an individual dose of a particular product. This is done on the basis of laboratory research data and the general well-being of a sick person. Therefore, an indicator of 15 grams is an approximate guideline.

Rules for the inclusion of butter in the diet of diabetic

As already noted, the feasibility of including any food in the diabetic diet program is evaluated by specialists. Butter is a high-calorie product, so the proportion of its presence in the diet should be determined only by a doctor.

If a person’s cholesterol level is high, then the allowed portion of this product will be minimal. But even a small amount of good quality oil will provide the body with the necessary complex of substances, as well as improve the general condition of the patient with diabetes.

The product can be added to first courses, desserts and side dishes. Very carefully it should be used with type 2 diabetes,because the oil in this form of the disease interferes with the normal absorption of glucose from food. As a result, sugar accumulates in the blood. It is also worth considering the moment that the majority of patients with the second type of diabetes experience problems associated with being overweight.

Which oil is the best

You can avoid many troubles, if you choose the right oil for diabetic nutrition. On the shelves of shops there is always a rich assortment of products of this category, but not all varieties of oil are suitable for feeding a sick person. We characterize popular product samples:

1. Oil "Amateur" - it has a little fat, but a lot of moisture.
2. Sour-cream varieties are made on the basis of high-calorie cream and sourdough.
3. Sweet cream oil also contains fresh cream.
4. A product with various fillers: cocoa, vanilla, fruit additives. This oil has a pleasant taste, but the role of additional components should also be evaluated.

Sour-sweet varieties of oil are more suitable for the dietary nutrition of people suffering from diabetes. Usually on the package indicates this information.To ensure the satisfactory quality of the product, it is enough to carry out a simple test: in a glass of warm water you need to drop a small piece of cream product. If the oil dissolves within a minute, and a film appears on the surface of the water - a product of good quality. Poor quality oil in hot water will dissolve without film formation.

Conclusion

Diabetes mellitus is a specific disease. With proper treatment and adequate nutrition, a person may well lead an active lifestyle without denying himself anything. Therefore, it is very important in drawing up an individual program for a diabetic to find a balance between these important components. At the same time, exercise for patients with such a diagnosis is useful, but smoking with alcohol is an unwanted companion.

Video: extraordinary properties of butter