The Best Foods for Better Blood Sugar Control

Controlling your blood sugar levels doesn’t have to be a hassle. With the right diet and moderate exercise you can really get on track with your blood sugar.  Here is a list cialis buy canada of a few foods that are known to help regulate insulin levels.

The Best Foods for Better Blood Sugar Control

Fiber Foods: There are 2 types of fiber: soluble and insoluble. Insoluble fiber doesn’t digest and moves food quickly through the digestive tract. Soluble fiber absorbs water and develops a gel-like consistency during digestion. This slows the rate of digestion and how fast sugars are absorbed into the bloodstream.

By keeping a lower rate of sugar absorption, you are in better control of your body’s blood sugar levels. Some soluble fiber foods include: oatmeal, applesauce or apple pulp, rice bran, oat bran, peas, barley, beans, psyllium husks, flax seed, strawberries and citrus fruit.

Garlic: Garlic actually helps to prevent the progression of diabetes because it can help protect the body from inflammation and stops sugar from binding to proteins. It has also been found to be more effective, in some cases, than some medication that aids in the control of blood sugar levels. Other members of the garlic family, such as onions, shallots and leeks, also help control blood sugar.

Cinnamon: Cinnamon and cinnamon extract has been shown to reduce blood sugar levels in patients who have had difficulty doing so.

Green Tea: Green Tea contains a compound called epigallocatechin-3-gallate, which has been known to prevent the conversion of non-carbohydrate compounds into sugar in the liver. In short, green tea helps maintain metabolic health. This, in turn, can tremendously help with diabetes control and heart disease. 

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Benfotiamine Product Summary 1 of 7 – Benfotiamine and the Caramelization of the Flesh


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PRODUCT SUMMARY: (Compiled by Advanced Orthomolecular Research (AOR) of Canada)

Benfotiamine and the Caramelization of the Flesh

Benfotiamine and the “Caramelization of the Flesh” – Advanced Glycation Endproducts, or “AGEs” as they’re appropriately called, are the end result of the complex chemical process through which the structure of proteins is warped by exposure to sugars or by other, much more reactive molecules. AGE chemistry is the cause of the “browning” you see when you roast a chicken or make toast, but the same “browning” chemistry is at work in your body every day of your life. In your arteries. In your kidneys. In your heart, your eyes, your skin, your nerves. In every cell, the sugar that your body uses for fuel is busily at work at this very moment, caramelizing your body through exactly the same chemical processes that caramelize onions or peanut brittle.

Glycation math is simple: more sugar equals more AGEd proteins. As a result, people with diabetes begin to feel the effects of glycation at much younger ages than do people with more normal blood sugar levels. Watching people with diabetes age is like watching “normal” aging played on fast-forward. Slowly, imperceptibly, AGE reactions create chemical handcuffs, which gum up your proteins, deactivate your enzymes, trigger unhealthy biochemical signaling in your cells, and damage your DNA. Aging you.

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