Two cooking oils stand out to potentially help people suffering from diabetes: coconut oil and sunflower oil. Which of these is the best cooking oil for diabetics?
Coconut Oil & Diabetics
There is some evidence that coconut oil may help prevent heart attacks as it increases HDL production in the body. HDL is different from LDL, which is the bad cholesterol that sticks to the walls of veins and arteries. While there are solid long-term studies about the benefits of using coconut oil to help diabetes, we know that it offers some health benefits because it improves HDL and LDL ratio in the body.
Diabetes-Friendly Cooking Oils
Folks with type 2 diabetes are discouraged from consuming too much fat in their diet. Corn oil and regular vegetable oil and butter and lard are no longer feasible if you want to avoid cardiac issues as a person with diabetes. Instead, the American Diabetes Association recommends choosing cooking oils that have lower saturated fat. All cooking oils have fat, but there are different kinds of fat, and saturated fat is the most harmful oil.
The most promising oils for people with diabetes are extra virgin olive oil and sunflower oil. Canola oil is also an optimal cooking oil because it has the lowest saturated fat volume per serving (just one gram).
In comparison, olive oil has two grams of fat per serving. However, olive oil contains vital compounds that protect the heart and the cardiovascular system, making it slightly a priority if you want a heart-healthy cooking oil. Monounsaturated fats comprise the bulk of both of these cooking oils.
Avoid butter at all costs because it’s 70% saturated fat, and lard isn’t any better at 43% saturated fat.