Lard is not an absolute taboo for diabetics.

Lard does not contain carbohydrates and will not directly raise blood sugar. Its main component is saturated fatty acids, accounting for 40%, while also containing small amounts of monounsaturated and polyunsaturated fatty acids. Long-term excessive use of saturated fatty acids can lead to an increase in body fat, indirectly causing insulin resistance, making blood sugar difficult to control. Moderate use can provide energy for the body and can also promote the absorption of fat-soluble vitamins in the intestines.

The Chinese Nutrition Society recommends that the proportion of lipid foods in the diet of the general population should not exceed 30% of total calories, and saturated fatty acids should be below 10%. For friends with diabetes who have stable blood sugar control, using no more than 5 grams of lard per time to stir-fry dishes—about half a tablespoon—is acceptable, and it can be used 2 to 3 times a week without significantly raising blood sugar. Stir-frying green vegetables with lard is not only delicious but also the fiber in the vegetables can slow down the absorption of fat.

For those with unstable blood sugar, especially those who are overweight, obese, have high blood lipids, or high blood pressure, it is advisable to consume less lard and primarily use vegetable oils. At the same time, it is also necessary to reduce other foods high in saturated fatty acids, such as red meat, baked goods with a lot of butter, cream cakes, bread, and so on.

In summary, lard is not an absolute taboo for friends with diabetes, and it should be consumed appropriately according to individual differences. Thank you for watching, goodbye.