Zilsniggy
Well-Known Member
- Messages
- 428
- Type of diabetes
- Type 2
- Treatment type
- Insulin
Unsalted butter or margarine. "Salt is the silent killer". Not directly for Diabetes but for high blood pressure, and with Diabetes you do not want high blood pressure. It becomes an acquired taste to do without salt but after you get used to it you will find that heavily salted foods will be hard to tolerate. Don't worry, we all need salt, but it is in just about anything we eat. Take the salt shaker off the table. Butter or Margarine is indeed controversial. Butter was good for you then it was bad ... Margarine became the new "grease" for our palettes and the quality varied by manufacturer. Now we are told butter is good. Personally I use Salt-Free Becel margarine. 0 salt, 0 carbs. Salt shaker stays in the cupboard except for rare occasions. Dinner guests look for the salt on the table and it stays that way unless asked for it. Salt does not enhance the flavour of foods. Instead it simply perks up the taste buds on your tongue. Ever have a sore tongue after eating something? Most likely too much salt.
Climbing down off my salt box now but dramatically reducing salt in your diet is good for your overall health and we all know that good health practices and healthy eating is good for Diabetics.
On a strict LCHF( as in less than 30g carbs/day) diet, there isn't as much requirement to reduce salt intake. Once you ditch the processed foods, ready meals etc, and cooking from scratch, you really need to start adding a little salt, simply because you aren't getting it from other dietary sources. As for the butter/margarine/spread argument........anything which has been made spreadable is likely to have been hydrogenated in the process, therefore your Becel spread may not be as healthy as you think.