“And it doesn’t just depend on the type of vegetable, but also on how it is prepared and presented; warm cooked vegetables lead to a greater increase than cold and pureed vegetables more than natural. “
According to doctor Abraham, the lower the fat content of vegetables, the slower the breakdown of glucose.
He explained, “A baked potato with butter will be less glycemic than one without butter and chips, full of fat, has a lower glycemic potential than the same weight of potatoes cooked differently.”
In order to stabilize the blood sugar level when choosing vegetables, you should opt for fresh vegetables and cook them minimally.
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