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Effect of garlic on glucose level People who have diabetes
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Benefits of garlic when You Have Diabetes?

Effect of Garlic on Glucose Level

Effect of Garlic on Glucose Level

Effect of garlic on glucose level

 

People who have diabetes cannot produce enough insulin or use the insulin their body does produce efficiently. This can affect your blood sugar levels. It’s essential to monitor what you eat to keep your blood sugar levels as steady as possible.

One way to do this is by checking the glycemic index (GI) score of each food. The GI shows how much a certain diet can increase your blood sugar levels. GI helps with the planning of daily meals and avoiding high-carbohydrate combinations. A low GI is between 1 and 55, and a high is 70 and above.

It’s important to know that natural foods, such as garlic can influence blood sugar levels, though not rich in carbohydrates.

            Efficient insulin(Garlic)

What are the benefits of eating garlic if you have diabetes?

Most adults can safely consume garlic. For some people, taste, odor, or spiciness can be an issue. Traditionally, garlic has been a recommended trusted Source to help reduce high cholesterol levels and high blood pressure. Garlic consumption may also reduce the incidence of heart disease, a condition that affects approximately 80 percent of people with diabetes.

A 2006 study found that raw garlic might help reduce blood sugar levels and reduce the risk of atherosclerosis. This is of particular interest, as diabetes increases a person’s risk of atherosclerosis-related inflammation.

Though this is still under investigation, 2014 of studiesTrusted Source also supported the idea that regular garlic consumption may help lower blood sugar levels.

Garlic is also a good source of vitamins B-6 and C. Vitamin B-6 is involved in carbohydrate metabolism. Vitamin C may also play a role in maintaining blood sugar levels.

Benefits Of Garlic

  • improve the health of the cardiovascular system by reducing the levels of cholesterol, triglycerides, and blood lipids
  • decrease blood pressure
  • have an anti-tumor effect
  • prevent cancer cell growth
  • have a strong antibacterial and antifungal effect
  • Risks and warnings
  • heartburn
  • gas
  • nausea
  • vomiting
  • diarrhea3 grams of raw garlic contains 
    • Manganese: 2% of the Daily Value
    • Vitamin B6: 2% of the Daily Value
    • Selenium: 1% of the Daily value
    • Vitamin C: 1% of the Daily value
    • Fiber: 0.06 grams
    • Decent amounts of calcium, copper, potassium, phosphorus, iron, and vitamin B1

    This comes with 4.5 calories, 0.2 grams of protein, and 1 gram of carbs.

    Garlic also contains trace amounts of various other nutrients. In fact, it contains a little bit of almost everything you need.

How to add garlic to your diet

Garlic in diet
  • Add a couple of finely chopped garlic cloves to your salads or potato salad if you don’t mind the taste. There isn’t a standard dosage for eating garlic, so feel free to add garlic whenever a recipe or snack allows.
  • If you prefer a less intense odor and taste, look for garlic greens, which are young plants, and garlic scapes, which are curly shoots that appear as the plant matures. They’re available at farmers’ markets and local produce stores during the spring season. Both have a milder flavor. You can chop them and mix them in salads, dips, and savory spreads.
  • It’s recommended that you let chopped garlic sit for at least 5 minutes to allow allicin, one of the herb’s main components, to be at its highest concentration. This may enhance the herb’s potential health benefits.

Cardiovascular

cardiovascular

As of 2015, clinical research to determine the effects of consuming garlic on hypertension found that consuming garlic produces only a small reduction in blood pressure (4 mmHg). There is no clear long-term effect on cardiovascular morbidity and mortality. A 2016 meta-analysis indicated no effect of garlic consumption on blood levels of lipoprotein(a), a biomarker of atherosclerosis. Because garlic might reduce platelet aggregation, people taking anticoagulant medication are cautioned about consuming garlic.

Cancer

A 2016 meta-analysis of case-control and cohort studies found a moderate inverse association between garlic intake and some upper digestive tract cancers. Another meta-analysis found decreased rates of stomach cancer associated with garlic intake but cited confounding factors as limitations for interpreting these studies. Further meta-analyses found similar results on the incidence of stomach cancer by consuming allium vegetables, including garlic. A 2014 meta-analysis of observational epidemiological studies found that garlic consumption was associated with a lower risk of stomach cancer in Korean people.

cancer

A 2016 meta-analysis found no effect of garlic on colorectal cancer. A 2014 meta-analysis found garlic supplements or allium vegetables not to affect colorectal cancers.

A 2013 meta-analysis of case-control and cohort studies found limited evidence for an association between higher garlic consumption and reduced risk of prostate cancer. Still, the studies were suspected of having publication bias. A 2013 meta-analysis of epidemiological studies found garlic intake to be associated with decreased risk of prostate cancer.

Common cold

A 2014 Cochrane review found insufficient evidence to determine the effects of garlic in preventing or treating the common cold. Other reviews concluded a similar absence of high-quality evidence for garlic having a significant effect on the common cold.

Other uses

The sticky juice within the bulb cloves is used as an adhesive in mending glass and porcelain. An environmentally benign garlic-derived polysulfide product is approved for use in the European Union (under Annex 1 of 91/414) and the UK as a nematicide and insecticide, including for control of cabbage root fly and red mite in poultry.

Adverse effects and toxicology

Garlic’s odor

Garlic is known to cause bad breath (halitosis) and body odor, described as a pungent “garlicky” smell to sweat. This is caused by allyl methyl sulfide (AMS). AMS is a volatile liquid absorbed into the blood during the metabolism of garlic-derived sulfur compounds; from the blood, it travels to the lungs (and from there to the mouth, causing bad breath; see garlic breath) and skin, where it is exuded through skin pores. Washing the skin with soap is only a partial and imperfect solution to the smell. Studies have shown sipping milk at the same time as consuming garlic can significantly neutralize bad breath. Mixing garlic with milk in the mouth before swallowing reduced the odor better than drinking milk afterward. However, plain water, mushrooms, and basil may also reduce the odor; the mix of fat and water found in milk was the most effective.

The green, dry “folds” in the center of the garlic clove are especially pungent. The sulfur compound allicin, produced by crushing or chewing fresh garlic, produces other sulfur compounds: ajoene, allyl polysulfides, and vinyldithiins. Aged garlic lacks allicin but may have some activity due to the presence of S-allyl cysteine.

Some people suffer from allergies to garlic and other species of Allium. Symptoms can include irritable boweldiarrhea, mouth and throat ulcerations, nausea, breathing difficulties, and, in rare cases, anaphylaxis. Garlic-sensitive people show positive tests to diallyl disulfide, allyl propyl disulfide, allyl mercaptan, and allicin, all of which are present in garlic. People who suffer from garlic allergies are often sensitive to many other plants, including onionschivesleeksshallots, garden lilies, ginger, and bananas.

Several reports of serious burns resulting from garlic being applied topically for various purposes, including naturopathic uses and acne treatment, indicate care must be taken for these uses, usually testing a small area of skin using a low concentration of garlic. Based on numerous reports of such burns, including burns to children, topical use of raw garlic and insertion of raw garlic into body cavities are discouraged. In particular, the topical application of raw garlic to young children is not advisable.

The side effects of long-term garlic supplementation are largely unknown. Possible side effects include gastrointestinal discomfort, sweating, dizziness, allergic reactions, bleeding, and menstrual irregularities.

Some breastfeeding mothers have found, after consuming garlic, that their babies can be slow to feed and have noted a garlic odor coming from them.

If higher-than-recommended doses of garlic are taken with anticoagulant medications, this can lead to a higher risk of bleeding. Garlic may interact with warfarin, saquinavirantihypertensivescalcium channel blockers, the quinolone family of antibiotics such as ciprofloxacin, hypoglycemic drugs, hypoglycemic drugs other medications. Alliums might be toxic to cats or dogs.

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