Salmon: The 'fighter' of diabetes

What is it?

Salmon is the name for several different types of fishes from the Salmonidae family. While referring to this article, note that any of the various kinds, from Atlantic salmon to pink salmon to sockeye salmon, are all interchangeable, as far as the term is concerned.

Why is it so special?

Salmon is rich in protein and fat while containing virtually next to no carbohydrates, making it the perfect meat for diabetic and pre-diabetics patients alike. What’s more, the omega-3 fatty acids found in salmon have proven health benefits, keeping ailments like rheumatoid arthritis, asthma and ADHD at bay for a bit.

It is recommended that you choose wild salmon over farmed salmon as the latter has less omega-3s AND more omega-6s compared to their wild counterparts. Omega-6 fatty acids cause inflammation and are generally unhealthy.

Who is this suitable for?

Salmon can be consumed by both pre-diabetics and diabetics. HOWEVER, those with allergies to seafood or fish should seek advice from their doctor before consuming salmon.


Pre-diabetics and diabetics alike will find the practically non-existent carbohydrate content of salmon to be useful in regulating their blood sugar daily, while still providing very essential nutrients in the form of protein and fat, both of which are abundant in salmon.

 Do note that the consumption of salmon fish oil does not equate to eating the actual salmon fish. WARNING! It is not recommended that you take salmon fish oil without the approval of your doctor or physician as fish oil has been known to cause blood thinning, which can be fatal for those already on blood thinning medication or have existing blood conditions such as haemophilia.

When should I eat this?

Since salmon is high in both protein and fat, it’s recommended that you eat it together with some carbohydrates during breakfast, or lunch if possible. The fat and protein content of salmon is great for kick-starting your day or just giving you that needed midday boost to keep you going.

How is it usually served?

Salmon is best served on its own, with minimal garnishing. The fish has a distinctive and pleasant flavour, in addition to having its own natural oils, so elaborate preparation is not necessary. Be it grilled with a squeeze of lemon, stir-fried in a pan with some garlic, or steamed with some ginger, spring onions and coriander to taste, salmon is suitable for just about any occasion, with any style of cooking.

If you’re looking for some variety why not consider cooking it with pasta, eating it with rice, or even baking it into a casserole? Carb fans will be glad to know that it goes along well with your favourite sandwich breads—just remember to go easy on the dressing!