Glycemic Index Carrots
For a long time, carrots were a food unjustly excluded, or at least limited, from the diabetic's diet; all due to the first studies conducted on the glycemic index of foods, which attributing a value of 92 to carrots, effectively binding them among those with the highest glycemic index.
Benefits
Fortunately, subsequent studies, including the most recent, have practically overturned this evidence, re-inserting carrots among the low-medium glycemic index foods (39 ± 7). Not only that, carrots could even have a preventive role on the development of diabetes and insulin resistance: this is what some studies suggest according to which a high level of carotenoids in the blood would also have a protective effect against the aforementioned alterations in glucose metabolism. These antioxidant substances precursors of vitamin A are particularly abundant in carrots (hence the name carotenoids), to which they give the typical orange color.
Carrots also abound in soluble fibers, which help to mitigate the glycemic load and have a protective effect on the gastric and intestinal mucosa, regulating its functions both in case of constipation (to be consumed with plenty of water) and in case of diarrhea.
In the Diabetic Diet
In the diabetic's diet, therefore, carrots and their UNSweetened juice (glycemic index 45 ± 4) can - according to individual preferences - play an important role, without in any case exaggerating with their consumption (many other vegetables have, for the same weight consumed, lower glycemic index and load).
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