I would worry more about what else you are eating if you are diabetic and haven't "reversed" it; the carbohydrate component and frequency of eating carbohydrates are what keeps visceral fat stored and "protected" from metabolism. Lower salt is better given your context.
But you do want to stop the snacking. And if you want alternate protein, I'd suggest some red salmon. Also consider walnuts and/or macadamia for their high omega-3s. They have ALA, which isn't a full substitute of EPA and DHA, which are normally found in fatty fish(and brain, but people don't eat brains like zombies...lol).
I would also consider going organic for peanuts; there is the risk for mycotoxin induced liver cancer if the farming operation doesn't follow best practices for harvesting peanuts.
You may also want to consider bacterially-fermented products, like Bubbies sauerkraut. While salt is in the product, the negatives are greatly outweighed by the positives of fermenting vegetables(including vitamin K2 being produced).
You'd also want to try to become a 2-meal-a-dayer. I personally haven't even thought about eating breakfast since last fall but never have felt down in a day.
Stimulating fat metabolsim can be counter intuitive.
Increasing Omega-3s
Increasing Stearic Acid intake(w/o sugar or starches), a saturated fatty acid. (very low sugar dark chocolate)
can trigger better fat metabolism.
Fasting is another way to get the fat burning.
Avoiding stimulating the release of insulin is also key, as insulin blocks the fat metabolism process.
It's probably hard to change habits cold turkey, so focusing on meal frequency can be start in the short term while long term, bad foods get replaced with good ones.
I'm a diabetic, and I like peanuts for snacking during the day. In the past year, I've switched over to lightly salted peanuts, which have half of the salt of the original. While they have fairly low carbs compared to a lot of other snacks, and high protein, I'm still a bit worried by the total fat content.
Facebook
Twitter