Do's and Don'ts for Diabetics Who Eat Meat

Do's and Don'ts for Diabetics Who Eat Meat

You might be surprised that the four types of meat diabetics can eat without fear are naturally-raised cattle, bison, lamb and venison. The official scare about red meats ended within the last five years so if you’re still afraid to eat them, it’s a brand new day for you.

Good beef and bad beef

Now we know that it’s the commercially-grown red meats that are bad for you, while the antibiotic-free, naturally-raised cattle that range freely are healthy. Responsibly raised meat has the nutrients that your body needs for better brain power, easier weight loss due to the GLA fat it contains, and less overall fat because the animals are exercising.

Commercially raised cattle are in feedlots where they aren’t allowed to be cows, eating a whole variety of natural forage in the fields. They can’t graze on their own, and their joints must feel horrible from the lack of activity.

Worse than this, cows in commercially raised lots are fed grains to fatten them up. Cows aren’t ever supposed to eat grains; their bodies aren’t designed to eat them and the grains upset their stomach. Imagine what it must be like for a cow to have to suffer stomach problems its whole life.

Because of poor hygiene and the cow not getting enough of the natural flora found in a variety of grasses and hay, it’s also easy for the cows to get E. coli infections. Thus, their meat is potentially the source of a food infection.

The naturally-raised cow not fed grains and allowed to forage is a happy cow with no stomach problems and does not harbor the E. coli bacteria.

The three worst types of meat

Three meats to stay away from are commercially-raised cattle, commercially-raised pork, and commercially raised chickens. Many people don’t realize that when raised commercially, pigs harbor the flesh-eating bacteria, and many pig handlers have high levels of antibodies against this bacteria in their body. Of course, when you eat pork, the potential to develop this type of bacterial infection is there, although you may not develop it until the environment of your cells is exactly right.

Many people have run away from eating all red meats and run to the grocery store to get chicken instead. However, the chickens that are commercially raised have similar problems to the cattle that are commercially raised. Chicken meat is thought to harbor a lot of bacteria that is disease-causing as well. However, if you switch your chicken to organically raised, free-range chickens not given antibiotics, you’ll be fine.

These major concerns about commercially raised beef, pork and chickens are important to diabetics because diabetes makes you prone to develop more infections and infections that linger and can cause blood poisoning.

Stay with the healthy meats. They are a little more costly but the price you’ll pay in health is an investment and is well worth it.