What foods are best for lowering blood sugar?
Foods that can effectively lower blood sugar include bitter melon, onions, carrots, black fungus, loofah, yam, etc.
Bitter melon contains bitter melon saponins, which can lower blood sugar like insulin and can also stimulate the pancreatic islets to release insulin. Eating 1-2 meals of boiled bitter melon every day can effectively control blood sugar.
Onions are rich in nutrients, and the selenium in them can help repair the function of the pancreatic islets and stimulate the pancreatic islets to secrete insulin. The sulfonylurea butyric acid in onions can enhance the utilization of sugar by cells and effectively reduce the sugar concentration in the blood.
Carrots contain a large amount of beta carotene, which, like selenium, can help repair pancreatic islet function and remove accumulated free radicals, thereby strengthening blood sugar control.
The fungus polysaccharide contained in black fungus has good hypoglycemic function, and the ingredients in loofah can help increase the activity of pancreatic islets.
Yam: Its slimy component is formed by mucin, and this component can wrap other food in the intestines, allowing sugar to be absorbed slowly. Therefore, patients with high blood sugar can suppress blood sugar after meals by consuming yam. It can also prevent excessive secretion of insulin, thereby allowing blood sugar to be better controlled. In addition, yam also contains active ingredients such as magnesium and zinc, which are indispensable for insulin secretion, as well as vitamin B1 and vitamin B2. These can promote the metabolism of glucose in the blood. Secondly, yam also contains amylase, which is an enzyme that digests sugar and prevents sugar from accumulating in the blood. It is recommended to eat yam raw, which is more conducive to absorbing the sticky ingredients. It can be cut into thin strips or made into yam puree for consumption.
In short, we should avoid overeating and reduce the intake of lipids and sugars, especially fruits containing a large amount of fructose.