By the term blood glucose we mean the concentration of glucose in the blood. Glucose is essential for the body as it is the nutrient necessary for all the cells that take it directly from the blood.
In healthy people, who have a regular life and a correct diet, usually during the day the blood sugar values are kept between 60 and 130 mg / dl. When fasting, glycemic values can change from 70 to 110 mg / dl; between 100 and 125 mg / dl it is a prerequisite of altered fasting glycaemia, a condition that should invite the patient to pay more attention to her lifestyle.
The main source of glucose is food, but, to a lesser extent, it can also be synthesized all over again from proteins and lipids within the body itself. The human body has an intrinsic control system that allows blood sugar to be kept moderately constant throughout the day. Among these foods we find the vegetables we now see the best.
Stop high blood sugar: here are the vegetables that will help you get better
Among the vegetables recommended for those suffering from high blood sugar, as they exhibit a very low GI, we find green leafy ones such as lettuce, spinach, chard and rocket, crucifers such as cabbage, cauliflower and broccoli, and vegetables such as peppers, aubergines, zucchini, tomatoes.
Finally, among the vegetables allowed for diabetics there are also carrots which, despite being sugary, have a low GI (about 30). If eaten raw, these vegetables can be easily introduced into the diet by people with diabetes. Conversely, some of them, such as carrots, when cooked have a slightly higher GI. This must be taken into account in the glycemic load of the meal.
Due to their higher carbohydrate (and thus sugar) and starch content, there are several vegetables that diabetics should avoid eating frequently and in excessive quantities. This is the case with tubers, i.e. potatoes, ginger, beets, cassava, Jerusalem artichoke and other tuberous roots classified as high glycemic index foods.
Some fresh legumes must also be involved in this category. For example such as peas, beans and broad beans, and some grains consumed as vegetables (canned corn).