14. Deep-fried chicken
Where would America be without good ol’ fried chicken? It’s as American as the hamburger, and millions of chickens are eaten around the world every day. Fried chicken is often seen as a down-home comfort food. It’s also one of the most purchased foods on the planet. The problem is that frying chicken adds a whole load of carbs, calories, fat, and sodium to something that could be a healthy choice.
But do you have to give us crispy chicken if you’re a diabetic? Not necessarily. You just have to be careful about your choices. For example, a famous chain restaurant makes an extra crispy fried chicken dish, as well as a grilled chicken meal. The nutritional differences between the two dishes are staggering. The fried chicken is more than double the calories of the grilled chicken and contains an unbelievable four times the amount of fat.
There is also significant sodium present in purchased fried chicken. This puts you at further risk of high blood pressure, cardiac disease and stroke. And fried chicken is covered in carbohydrates that we just don’t need. The obvious choice when you are dining out is grilled chicken, particularly chicken breast. The white meat of chicken is far lower in fat than the darker meat.
If you are eating at home, try combining whole grain bread crumbs with light seasoning, some finely grated Parmesan cheese, and fresh herbs. Coat skinless chicken breasts in this crumb mixture, then bake until golden. This way you are avoiding a great deal of fat, which is bad news for diabetics. Once again, replace the accompanying regular fries with sweet potato ones, or try a whole grain accompaniment such as quinoa.