DIABETES, FROM GREEN VEGETABLE AN AID TO PREVENTION

The problem of cooking green leafy vegetables has always been the center of many controversies. While it is advisable to consume raw or possibly after a short cooking steam, leaving the more 'unaltered the vitamin content, on the other hand a recent study published in the British Medical Journal, showed that in cases where the cooking there must be, must be done by following a few pointers.

In this study it was observed that the inclusion in the diet of about 150 grams per day of green leafy vegetables, reduced by 14% the risk of contracting type 2 diabetes (it is the most common form of diabetes and is characterized by disorders of action and insulin secretion).

But this is due to their action on what?

It is thought that the high concentration of magnesium (responsible for the green color of leaves) in these vegetables, can influence the release of insulin (hormone that regulates sugar levels, specifically glucose, in the blood).

Scientific evidence shows how the average levels of magnesium in plasma (part of the blood) are more 'lower in diabetic patients of both type 1 and type 2, in comparison with healthy subjects. In type 2 diabetes, in particular, there is a decrease in the levels of intracellular magnesium in red blood cells, in the majority of cases.

All this is helped by the high concentration of antioxidants, or molecules that fight free radicals, which are produced to a greater extent in cases of hyperglycemia (high glucose levels in the blood) diabetes. The action of these free radicals is the basis of cardiovascular complications associated with diabetes.

Do not forget the presence of a good amount of fiber, which help to reduce the amount of carbohydrates available for digestion.

But dietary fiber and free radicals, and their many actions we will discuss in future articles.

Returning to the kitchen initially mentioned, in addition to steaming, that even in the microwave, it manages to maintain the best possible amount of polyphenols (antioxidants) present in cooked vegetables.

In second place we have as a method of cooking in a pressure cooker, and finally boiling.

Andrea Busalacchi