What Can A Diabetic Eat
In 1550 BC, the famous Ebers Papyrus advised treating
diabetes with high fiber wheat grains. Not much has changed since then. Plant
foods are the drug of choice for treating diabetes. There are large numbers of
scientific research findings to confirm the effectiveness of plant foods in
managing this disease. what can a diabetic eat, through the centuries, more than 400 plants have been
identified, used, and prescribed as diabetic remedies.
Raw onions and garlic have been long been favorite
anti-diabetic drugs in Europe, Asia and the Middle East. The vegetable bitter gourd
and the herb ginseng have been widely used for treating diabetes since the
ancient time in India and China. Common mushroom is widely used in parts of
Europe to lower blood sugar. Barely bread is a popular treatment for diabetes
in Iraq. Other foods, used in different countries, in the treatment of diabetes
include beans, cabbage, cinnamon, coriander seeds, cucumber, fenugreek seeds,
Indian gooseberry and lettuce.
All these foods can a diabetic eat, have anti-diabetic properties. Scientific
research has confirmed that most of these foods, or their compounds, either
lower blood sugar, or stimulate insulin production. Some of the more important
foods that help to lower blood sugar or stimulate insulin production in
diabetes patients are discussed here.
Artichoke is a tuberous root with a top like a sunflower.
This vegetable contains good amounts of potassium, a fair amount of calcium and
some iron and sulphur, all of which are needed by the body for maintaining good
health.
Artichoke is beneficial in the treatment of diabetes because
of its high insulin content. A fully ripe artichoke is said to contain more
than two percent of insulin. Ripe artichokes are generally available only
during autumn or fall. The insulin is converted into sugar in winter.
Artichokes are most effective when eaten raw in salads. It cooking is required;
they should be boiled, unpeeled, in a small quantity of water for about 10
minutes. Artichokes can be effectively combined with other vegetables.
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