Pork skin is a favorite ingredient for many people, whether it is marinated pork skin, fried pork skin or pork skin jelly, it is mouth-watering. But is this delicacy safe for diabetics? Will it make blood sugar "roller coaster"? Today we are going to uncover the secret between pigskin and diabetes.

1. Analysis of the nutritional value of pig skin

Pork skin is mainly composed of collagen and is rich in protein. Every 22 grams of pork skin contains about 0 grams of protein, 0 grams of fat, and almost zero carbohydrate content. This high-protein, low-carb property may seem like a good fit for diabetics, but it's much more complicated.

The fat in pig skin is mainly saturated fatty acids, accounting for more than 40%. These "recalcitrant molecules" are metabolized slowly in the body and are easily deposited on the walls of blood vessels. At the same time, pork skin also contains a certain amount of cholesterol, which are ingredients to be wary of.

2. The effect of pig skin on blood sugar

On the surface, pork rind does not contain carbohydrates and theoretically does not directly raise blood sugar. However, a high-fat diet slows the rate of gastric emptying, leading to slower absorption of carbohydrates that are ingested, possibly causing "delayed hyperglycemia."

More notably, long-term high-fat diets can worsen insulin resistance, which is a core problem with type 2 diabetes. The saturated fat in pig skin is like locking the door to the cells, making it harder and harder for the key to insulin to function.

3. The dual effects of pig skin on blood pressure and blood lipids

The collagen in pig skin theoretically contributes to the elasticity of blood vessels, but the high sodium content (especially in processed products) can offset this benefit. A bowl of pork skin jelly may contain more than half of the recommended daily amount of sodium, which is extremely detrimental to blood pressure control.

In terms of blood lipids, it is the "hardest hit area". Saturated fatty acids push up low-density lipoprotein cholesterol (LDL-C), or "bad cholesterol." At the same time, it may lower high-density lipoprotein cholesterol (HDL-C), a double whammy that is very harmful to the cardiovascular system.

How diabetics eat pigskin smartly

2. Controlling the amount is the key, no more than 0 grams each time, and no more than 0 times a month

2. Choose a stewing method and avoid high-oil and high-salt practices such as frying and braising it

3. Pair with high-fiber vegetables, such as celery and fungus, to help fat metabolism

4. Pay attention to a balanced diet throughout the day, and reduce the intake of other saturated fats on the day of eating pork skin

2. Monitor blood sugar at 0 hours after meals to understand personal reactions

Pork skin is not an absolute contraindication for diabetics, but it does require extreme caution. Instead of dwelling on whether you can eat or not, focus on optimizing your overall eating pattern. A balanced diet and regular eating habits are the "golden rules" of sugar control. Remember, there is no such thing as a bad food, only a bad way to eat it.

Tips: The medical science knowledge in the content is for reference only, does not constitute a medication guideline, does not serve as a basis for diagnosis, do not do it yourself without medical qualifications, if you feel unwell, please go to the hospital in time.