In patients with diabetes, the risk of developing cardiovascular diseases, such as atherosclerosis, stroke and heart attack, increases significantly. This is due to an increased level of glucose and harmful cholesterol in the blood that affects the walls of blood vessels and promotes the formation of cholesterol plaques.
But if the concentration of sugar in the blood can be reduced with insulin and glucose-lowering drugs, then cholesterol can only be adjusted with the help of a proper diet. To do this, a patient with diabetes should limit the use of cholesterol-rich foods, such as eggs, butter, lard, pork, hard cheeses, and more.
But what do nutritionists say about squid meat? How much cholesterol in squid and is it possible to eat this marine inhabitant with diabetes and elevated levels of cholesterol in the blood? To understand this question it is necessary to study the composition of the squid, its benefits and harm to the human body.
Cholesterol in Squid
Squid is among the foods with the highest cholesterol concentrations, along with shrimp and fish caviar. 100 gr. meat of this marine cephalopod contains about 85 mg. cholesterol, which is quite high. For comparison, in cod meat its amount does not exceed 30 mg. on 100 gr. product.
For this reason, at the end of the 20th century, the US Environmental Protection Agency listed squid as a list of foods not recommended for use by people with a tendency to cardiovascular diseases. On the basis of this, many doctors began to prohibit their patients with diabetes, hypertension and atherosclerosis from eating the meat of these marine inhabitants.
However, in the course of numerous studies conducted in the 21st century, it was found that squid do not pose a threat to human health. These results changed the attitude of doctors and scientists to squid meat, and experts from the American Heart Association called on cores and diabetics to include this product in their diet.
But why is high cholesterol seafood safe for patients with diabetes and heart disease? It is all about the unique composition of squid, which significantly improves the condition of patients, strengthens the heart and blood vessels, lowers sugar and harmful cholesterol in the blood.
This makes squid an extraordinarily useful food product for diabetes mellitus, especially of the insulin-independent form.
They slow down the progression of the disease and prevent the formation of dangerous complications of diabetes, such as angiopathy, neuropathy, reduced visual acuity and diabetic foot.
The composition and benefits of squid
The composition of squids is very diverse. The meat of these cephalopods contains a large amount of vitamins, minerals, antioxidants and other vital substances. In addition, squid are a rich source of easily digestible protein, which allows them to be attributed to valuable dietary products.
Despite the high concentration of cholesterol, there is very little fat in squid - only 2.3 grams. on 100 gr. their meat is low calorie seafood. So in the raw squid does not contain more than 76 kcal, and boiled 120 kcal per 100 grams. product. For comparison, the calorie content of boiled chicken ranges from 170 kcal per 100 g. product.
But squid is especially useful for patients with diabetes mellitus, as they completely lack simple and complex carbohydrates. This means that the use of this tasty and nutritious seafood will not have any effect on the concentration of glucose in the blood and will not cause an attack of hyperglycemia.
The composition of squid:
- Easily assimilable animal protein;
- Vitamins: A, B1, B2, B6, B9, C, E, PP, K;
- Minerals: iodine, kobold, copper, molybdenum, zinc, manganese, iron, calcium, phosphorus, magnesium, sodium, selenium;
- Polyunsaturated fatty acids: Omega-3, Omega-6 and Omega-9 (palmitoleic, oleic, linoleic, palmitic, stearic and others);
- Essential amino acids: valine, lysine, leucine, isoleucine, arginine, histidine and others;
- Replaceable amino acids: alanine, glycine, aspartic and glutamic acid, proline and others;
Useful properties of squid:
- Omega-3, Omega-6 and Omega-9 polyunsaturated fatty acids help to reduce blood cholesterol levels, strengthen blood vessel walls, normalize lipid metabolism, prevent cholesterol plaque formation and prevent the development of atherosclerosis and its complications. In diabetes, they significantly improve the blood microcirculation in the limbs and strengthen the nerve fibers, which protects the patient from diabetic angiopathy and neuropathy;
- Squids are rich in B vitamins, which have a beneficial effect on the nervous system, improve brain function and strengthen memory, normalize protein, fat and carbohydrate metabolism, improve heart function, increase hemoglobin levels and lower blood pressure. In diabetes, vitamin B3 (aka PP) is particularly useful, which reduces the concentration of cholesterol in the blood, normalizes sugar levels and increases blood circulation. Vitamin B2 is no less useful for diabetics, which strengthens the eyesight and promotes the speedy healing of wounds and cuts;
- Squid contains the three most important antioxidant vitamins - A, E and C. They have a beneficial effect on the entire human body, significantly reduce the concentration of sugar in the blood, help strengthen the immune system, neutralize free radicals and prolong youth, promote cell renewal and wound healing , heals the organs of vision, strengthens the walls of blood vessels, increases microcirculation and stimulates the formation of new capillaries, reduces cholesterol levels and protects against cancer;
- As part of the squid meat is a unique substance taurine. It is very useful for the cardiovascular system, as it helps lower the level of cholesterol in the blood, bring down high blood pressure, strengthen the heart muscle and blood vessels. In addition, it prevents the development of eye diseases, in particular cataracts, and helps to restore the affected nerve fibers and brain cells;
- Squid contains a huge amount of cobalt, which is necessary for normal functioning and health of the pancreas. This element is actively involved in the absorption of carbohydrates and contributes to lowering blood sugar levels;
- In squid meat a lot of iodine is an essential element for the endocrine system, especially for the thyroid gland. It is necessary for normal functioning of the brain, strong memory and development of the intellect. In addition, iodine improves immunity and improves the person’s stress resistance;
- Due to the large amount of iron, squids are recommended for anemia, as they contribute to an increase in hemoglobin. In addition, iron plays a pivotal role in strengthening the immune system and the normal absorption of B vitamins;
- Squid meat contains a record amount of copper, without which the human body is unable to absorb iron. This element is also necessary for man for the synthesis of amino acids, the formation of collagen and elastin, and the secretion of happiness hormones - endorphins;
- Squids are rich in a very rare element - molybdenum, which the body needs to fight diabetes. It helps to absorb polyunsaturated fatty acids and vitamins A, E, B1, B2 and B3 (PP). Molybdenum lowers sugar levels, improves blood composition and increases hemoglobin concentration. In addition, molybdenum effectively fights impotence in men, for which they are often called the strongest aphrodisiac.
It is thanks to all the above valuable properties of squid with high cholesterol is not only not prohibited, but also extremely useful.
This product effectively removes bad cholesterol from the body, thereby reliably protecting the patient from heart and vascular diseases.
How to use
Anyone, even the most useful product, can become harmful if cooked incorrectly. In case of diabetes mellitus type 2, squid meat is best cooked in salted water or grilled. So it will retain the maximum of its beneficial properties and at the same time remain a low-calorie product.
Fried calamari calories are much higher and can be almost 190 kcal per 100 grams. product. But smoked squid is especially harmful to diabetics, which contains almost no nutrients, but contains a large amount of carcinogens.
Before cooking the carcass squid must be properly cleaned. At the beginning of it must be completely thawed at room temperature, then pour boiling water and leave for one minute. Next, the carcass should be carefully removed and placed in a container with ice water. From the effects of boiling water, the squid skin will curl up, and after immersion in cold water it is easy to move away from the meat.
After this, all that is left is to remove all the insides and chord of the cephalopod, and you can proceed to its preparation. Squid should be boiled in boiling water, adding salt, bay leaf and black peppercorns to taste. When the water starts to boil, it is necessary to lower the squid carcass for only 10 seconds, and then immediately remove it from the pan.
The fact is that long-term heat treatment is extremely harmful for this seafood and deprives it not only of taste, but also of benefit. Cooking for 10 seconds allows you to keep the squid meat soft and juicy, that is, exactly as it should be.
Useful and harmful properties of cholesterol are discussed in the video in this article.