The peculiarity of the diet in the case of non-insulin dependent diabetes mellitus is that the patient should lose weight or at least not gain weight. Food should be balanced and low-calorie. Restrictions and prohibitions are imposed on fatty foods. Is it acceptable to use butter in the diet for type 2 diabetes? How much it can be used without damage to the patient's body?
The benefits or harm of butter
Fat product, prepared on the basis of cow's milk, is an important component of a varied diet. The norm is the total intake of all fats in the amount of 110 g per day. A large proportion (70%) are organic substances of animal origin. The remainder of the daily requirement - 25 g - accounted for vegetable oils. The energy value of 1g of any fat is 9 kcal.
The main problem of diabetics who are not on replacement therapy is the fight against obesity. For adipose tissue, higher doses of glucose-lowering agents are required. A vicious circle arises: excessive secretion of insulin leads to an even greater formation of fatty tissues. And the patient is increasingly in need of increasing the dose, gradually becoming completely dependent on hormone intake. In this case, diet and exercise are more effective. With their help, you can quickly reduce the amount of fat.
In atherosclerosis of vessels, it is better to replace butter with margarine or choose a variety with a low fat content
The main part of therapy for patients with type 2 diabetes is a therapeutic diet. Recommendations that completely exclude fatty foods for a long time are of little use. The difficulty of diet therapy for obese people often lies in overeating. The bottom line is how much food they should eat.
Naturally, there are products from the abuse of which it is easier and faster to recover. But the body does not ignore the calories from the excess fruit. If you exclude from the diet of a diabetic completely fatty foods, the feeling of satiety will come more slowly. A patient at this time can eat a lot of food.
The composition of pastry baking includes butter
Remembering the threat of cholesterol for blood vessels circulating in the blood, you should not be carried away with butter for type 2 diabetes. Instead of animal fat, vegetable oils should be included in their diet, not more than 40 g. An amount of 10–15 g is considered the daily norm of a creamy product. Good cholesterol values are 3.3–5.2 mmol / l, permissible or borderline - not more than 6.4 mmol / l.
Among animal products, butter and liver are in tenth place in terms of cholesterol content (0.2 g) in terms of 100 g. This is after egg yolk (1.5 g), fatty cheeses (up to 1 g) and other nutritional components of food. . For a diabetic, normal cholesterol per day should be no higher than 0.4 g.
Deciphering the category of oil and its differences from the spread
Butter made from raw and whole milk is more beneficial than pasteurized, heat-treated, skimmed.
To taste there are the following types of creamy product:
- sweet cream;
- sour creamy;
- unsalted and salted;
- oil with fillers;
Unscrupulous manufacturers sometimes try to pass a plant spread for a quality product.
According to the advice of experts, consumers should know 5 signs of the best oil:
- on the cut, it should be shiny and dry;
- in the cold - hard;
- uniform color and texture;
- milk smell is present.
A variety of butter is divided into categories. Decryption is given as a percentage of the fat in it:
- Traditional - not less than 82.5%;
- Amateur - 80%;
- Peasant - 72.5%;
- Sandwich-bar - 61.5%;
- Tea - 50%.
In the last types of oils add food stabilizers, preservatives, flavors and emulsifiers. The diabetic is faced with the question: how to make a healthy choice?
Proper use of fatty foods in the diet
In case of diabetes mellitus, butter is included in the "Permitted Products" section of therapeutic nutrition.
Used butter both in free form and for cooking
The recipe for a dish of liver and butter - 1.1 XE or 1368 Kcal.
It should be washed, cleaned of bile ducts and beef films or chicken liver. Cut it into large chunks and boil until tender. During the cooking process, add carrots, peeled onion, allspice peas and bay leaf to the broth. The liver must be cooled directly in the broth in which it has been boiled, otherwise it will darken and dry.
Beat (preferably with a mixer) pre-softened butter. Skip through a meat grinder boiled egg, liver, onions and carrots. Add oil to the liver-vegetable mass. Ground nutmeg is well suited to the dish. Leave the pate in the refrigerator for at least two hours.
- Liver - 500 g, 490 Kcal;
- onions - 80 g, 34 Kcal;
- carrots - 70 g, 23 Kcal;
- eggs (1 pc.) - 43 g, 68 Kcal;
- butter - 100 g, 748 Kcal.
Grain units (XE) per serving are not counted. Calorie content is calculated as follows. The total amount is divided by the number of servings. One can do more, if the pate is served as a separate breakfast in the form of a sandwich, less - for a snack. Pate, cooked according to a special technology, is gentle and, most importantly, has fewer calories than traditional.
The liver contains not only fat-like substance from the group of sterols. It is rich in vitamin A (retinol), in its beef 10-15 g. This amount covers the daily need. Retinol has the ability to create spare depot in the body. 100 g of liver food once a week replenishes its deficiency. In addition, the liver contains many B vitamins, iron, hematopoietic trace elements, phosphorus, zinc, chromium, and high-grade proteins.
Liver pate is more useful for dressing sandwiches than one butter
Buckwheat krupenik recipe - 1 portion 1.1 XE or 157 Kcal.
Buckwheat is brewed as follows: the grits are thoroughly washed and poured into salted boiling water in a volume of 1 cup. At observance of the given proportion porridge turns out friable. Low-fat cottage cheese mince (rub on a grater). Mix cooled porridge with dairy product and egg. Add melted butter to the pan. Top the curd-buckwheat mass to decorate with thinly sliced apple slices. Krupenik bake in the oven for 20 minutes. Before serving, pour sour cream to taste.
- Buckwheat - 100 g, 329 Kcal;
- cottage cheese - 150 g, 129 Kcal;
- butter - 50 g, 374 Kcal;
- apples - 100 g, 46 Kcal;
- eggs (1 pc.) - 43 g, 67 Kcal
Groats can completely replace meat. Its vegetable proteins dissolve in water. The catalysts (accelerators) of food digestion in it are the salts of iron and organic acids (malic, oxalic, citric). Buckwheat has a lot of fiber and less carbohydrates than other cereals. But butter "will not spoil" not only the notorious porridge.