Okra has been a Southern U.S. staple for hundreds of years, along with a cuisine adjunct, common in parts of Africa and the Mediterranean. Along with several other green vegetables, the staple in South U.S. dishes has glutathione, a known anticarcinogenic. Okra also has fiber, antioxidants, vitamins and minerals, including potassium, folate and vitamin K, all of which may be useful in regulating blood sugar. So, diabetics may well benefit from consuming the vegetable. Fortunately, a gander at Southern recipe books proves the staple has many means of preparation. Many people enjoy the vegetable, fried in oil with cornmeal. It’s also tasty in gumbo, pickled, or roasted. As a bonus, preparing your fried okra with ghee or coconut oil is a good way to limit bad fats and up good ones. A study as recent as four years ago demonstrated that okra constituents had the ability to boost insulin resistance and combat oxidative stress.
- If you are someone who struggles with what they eat, you need to speak with someone.
- Your diet is so incredibly important for your own personal health and what you want to accomplish.
- People who have diabetes will tell you that it is so important to know what you are putting in your body.
“What vegetable looks like a cross between a jalapeno, a mini cucumber and a star fruit, has enjoyed a long Southern tradition and was recently found to provide some really incredible benefits for your health? If your answer was okra, you get a thumbs-up, and if you or someone you care about struggles with their blood sugar, not to mention bouts of hunger that only exacerbates their blood sugar woes, listen up.”