Onions can help cells make better use of glucose and supply brain cells with heat. They are good foods for diabetic patients.
Onion can also protect the cardiovascular system of diabetic patients, because the patient's metabolic disorder is the basis of the occurrence of vascular lesions, will gradually weaken the elasticity of the blood vessel wall, there will be arteriosclerosis, the lumen gradually narrow, so that blood flow slows down, Viscosity increased. The onion contains prostaglandin A. Prostaglandin A has the effects of dilating blood vessels, lowering blood viscosity, lowering blood pressure, reducing peripheral vascular resistance, increasing coronary blood flow, and preventing thrombosis.
Diabetics are also most prone to osteoporosis, while onions contain certain amounts of calcium. Swiss scientists found that eating onions can increase bone density and prevent osteoporosis.
In addition, the phytoncide in onion excretes through the respiratory tract, urinary tract, sweat glands, can stimulate the secretion of the wall, so there are phlegm, diuretic, sweating, cold prevention and antibacterial effect, for the poor immune system of diabetic patients also have benefit.
Eat onions, it is recommended to eat with vinegar, not only effective in lowering blood sugar, as well as weight loss. The specific method is to peel the skin with 500 g of onion, cut it into thin slices, heat it in a microwave oven for 2-3 minutes, remove it, add 600 ml of vinegar, put it in the refrigerator, and eat it the next day. Patients can be consumed once a day, preferably no more than 30 grams each time.
Allulose/Psicose
The names psicose, D-psicose, allulose, and D-allulose are used interchangeably to describe a naturally occurring "rare" sugar. Allulose, a monosaccharide, is present in very small amounts in a diverse group of fruits and nutritive sweeteners, including figs, raisins, jackfruit, maple syrup, molasses, and brown sugar. Commercially, allulose is produced through enzymatic conversion of a carbohydrate in corn, sugar cane, beets, or other sources. The resultant sugar is about 70% as sweet as sucrose and resembles sucrose in taste, texture, and function.
Nutritionally, allulose delivers approximately 0.2 kcal/g, or about 5% of the calories of sugar. Absorbed in the small intestine but not metabolized, and excreted intact primarily in the urine, allulose is referred to as a low-impact sugar
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