Recent research shows that pumpkin is rich in pectin and trace element cobalt, which can delay the absorption of sugar and lipid in intestine. Trace element cobalt is essential for islet cells to synthesize insulin, so eating pumpkin often helps to prevent and treat diabetes. However, pumpkin contains a certain amount of sugar, and excessive consumption will also lead to an increase in blood sugar.
So, how do diabetics eat pumpkins? Diabetic patients can make pumpkin into pumpkin powder for long-term consumption. The main steps of making pumpkin powder are: selecting mature pumpkins, cleaning, peeling and removing seeds, and cutting into filaments; Soak shredded pumpkin in clear water for one hour, then take it out and dry it; Fry shredded pumpkin in an oven (baked at 60-80 degrees Celsius for eight hours) or an iron pan; Grind crispy shredded pumpkin and store it in a sealed container for later use. Patients can take one or two teaspoons (30-40g) of pumpkin powder at a time, put it into proper warm water and stir it evenly, three times a day for fifteen days, and then increase or decrease the dosage of pumpkin powder according to the blood sugar drop.