What garden plants lower blood sugar?

Anyone with high blood sugar levels needs to consume vegetables, root vegetables, and fruits. Seasonal harvests (free from chemicals and nitrates), grown in the local climate, if not in your own garden, are especially beneficial. Local produce is easier to digest, the risk of allergic reactions is minimal, and the benefits are maximum. However, among the "garden basket," there are some champions for lowering sugar.

Garlic cures seven ailments

If you've decided to keep your sugar levels in check, eat garlic regularly. It contains a large amount of B vitamins, vitamin C, and trace elements—from iron and calcium to manganese and zinc—that stimulate the pancreas, thereby increasing insulin production.

Its chemical elements stimulate the liver to produce glycogen, which reduces insulin-induced breakdown. And according to recent research by Japanese scientists, its vanadium and alexin content also replicate the action of insulin.

Unless you have kidney failure, gallstones, intestinal or stomach ulcers, anemia, epilepsy, or hemorrhoids, garlic can and should be consumed to lower blood sugar—2-3 cloves a day. For people with type 2 diabetes, it is prescribed as an adjunct to drug therapy in the form of tinctures, decoctions, and other beneficial remedies:

1. Chop a medium-sized, peeled head of garlic using any convenient method (using a knife, a garlic press, or a grater) and pour a glass of sour milk over it. Cover the container with a cloth. Let it steep for 8-12 hours (or overnight). Take 3-6 doses throughout the day.
2. Crush the garlic. Squeeze the juice through cheesecloth. Half an hour before eating, draw 5-10 drops into a pipette and pour into a glass of milk warmed to room temperature.
3. Grind 300g each of garlic and parsley, and 1kg of peeled lemons. Place the mixture in an opaque container. Cover with a lid. Let it steep in a dark place (a kitchen cabinet, pantry, or tabletop is fine) for 5 days. Take 0.5-1 tbsp 30 minutes before meals three times daily. This mixture significantly lowers blood sugar levels.
4. Pour 100 g of grated garlic into 4 cups of dry red non-alcoholic wine (such as Cabernet Sauvignon, White Zifandel, or Merlot). Seal the container. Let it steep for 2 weeks in a dark place. Strain. Take 1.5 tablespoons 15-30 minutes before meals.
5. Grind a large lemon (including the peel) and a head of garlic in a meat grinder (or blender). Add 1 tablespoon of liquid honey (preferably linden honey). Stir. Take 0.5 teaspoon with meals. The mixture can be stored on the bottom shelf of the refrigerator.

Bean variety

Beans, bean pods, and bean pods are beneficial and even essential for those with type 1 and type 2 diabetes, as well as for anyone with fluctuating blood sugar levels. Thanks to their high content of protein, fiber, amino acids, potassium, zinc, phosphorus, iron, omega-3 and omega-6 fatty acids, and other beneficial micronutrients, beans can easily replace meat and stimulate the pancreas to produce the necessary dose of insulin. Moreover:

1. Red beans are a must-have for those who rely entirely on insulin injections. Their high potassium and calcium content quickly and consistently lowers blood sugar, normalizes bowel function, and does not prevent bloating. They do not cause allergic reactions. Their glucose conversion rate is 35 units.
2. White pepper, with its record-breaking amount of lysine and omega fatty acids, prevents sugar fluctuations and atherosclerosis, improves the body's resistance to various infections, improves liver function, and activates cell and tissue regeneration. GI=40
3. Black pepper is a rich source of amino acids, including arginine and leucine. It balances blood sugar levels, stimulates and protects the immune system, and has antimicrobial properties. GI: ​​30-35.
4. The pods (pods) lower blood sugar levels quickly by stimulating the release of insulin synthesis and enhancing cellular capacity to retain it. They stimulate fluid removal, preventing swelling, cleanse vascular walls of toxins, and improve their elasticity.

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A variety of healthy dishes, infusions, decoctions, and teas are prepared from beans and their pods:

1. Pour a faceted glass of boiling water over 2 tablespoons of dried, crushed pods. Leave in a thermos for 8 hours. Squeeze and strain. Take 0.5 tablespoons 15 minutes before meals.
2. Add a handful of dried pods to 1 liter of freshly boiled water. Wrap the container and leave in a warm place for 8-10 hours (or overnight). Strain. Drink 0.5 cups 20-30 minutes before meals.
3. Pour 0.5 cups of filtered or cooled boiled water over 3 white beans. Let sit overnight. Eat the beans in the morning. Drink the water. Repeat for 2-3 weeks.
4. Salad. Boil 0.5 kg of beans (any kind you have) and about the same amount of carrots. Mix the beans with the diced root vegetables. Drizzle with apple cider vinegar (no more than 1 tablespoon), add 2 tablespoons of sunflower oil. Lightly salt. Season generously with chopped dill and parsley.

If you're eating 5-6 meals a day, it's best to include beans at lunch or dinner. If you eat them daily, eat no more than 50-70 g—as a side dish to your main meal. If you eat them only three times a week, eat 100-200 g.

Spicy healer

Celery is a vegetable with an insulin-like component in all its forms: petioles, roots, and leaves. It actively removes excess fluid and, thanks to its high fiber and pectin content, also toxins. It contains essential vitamins B and PP, as well as trace elements, essential for diabetics. It stimulates the adrenal glands, promoting beta cell production and the release of insulin already processed within them.

For type 2 diabetes, the recommended daily intake is 100 g: in cocktails, juices, salads, and vegetable soups.

1. Finely chop the stalk and mix it with the unpeeled cucumber. Blend in a blender. Add a green apple (peeled, but without the core) and a quarter of a lemon with the zest. Blend until smooth. Drink the smoothie fresh. Daily.
2. Add a bunch of green basil and mint, or a green bell pepper, and 2-3 cloves of garlic to 2 fresh cucumbers (whole) and 200 g of celery stalks and blend in a blender. Dilute the mixture with a glass of cooled chicken broth. Stir. This cold soup can be used as a substitute for soup.
3. Grind 0.5 grams of peeled root (in a meat grinder or blender) with 6 lemons (seedless, but with zest). Keep in a double boiler for 1.5-2 hours. Cool. Refrigerate. Drink 1 tablespoon on an empty stomach – half an hour before meals.
4. Pour 1 cup of boiling water over 20 g of fresh leaves. Wrap the container. Let it steep for 20 minutes. Strain. Take 3 tablespoons of the infusion three times a day.
5. Grind the leaves and stems in a blender or put them through a juicer. Strain the juice (through cheesecloth) and drink 2 tablespoons morning and evening, 2 hours after meals.

Celery treatment is long-term—a year or two without interruption. Sugar levels are evened out and returned to normal. However, this nutritious herb is contraindicated for those with high acidity, thrombophlebitis, exacerbated pancreatitis, or untreated gastritis.

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Diet zucchini

Low calorie and rich composition, minimal carbohydrate content, high content of ascorbic acid, which stimulates the pancreas to produce the necessary insulin, easy digestibility, pectin, which lowers cholesterol – these are the best recommendations for zucchini.

To normalize sugar levels, it is useful to eat this healthy garden crop raw (in salads), baked, stewed, and boiled:

1. Add diced zucchini and a celery stalk to boiling chicken broth (made from lean meat). After 7-10 minutes, add a can of beans and a chopped hard-boiled egg. Add salt and fresh herbs (dill, cilantro) to taste. After 5 minutes, remove the pan. The soup is ready.
2. Using a vegetable peeler, slice the young zucchini into thin strips. Mix 2 tablespoons of olive oil, 2 cloves of crushed garlic, 2 tablespoons of freshly squeezed lemon juice, salt, 1-2 teaspoons of dried basil, and salt. Combine the dressing and slices. Stir and let sit for 15 minutes. The salad can be eaten as a standalone dish during lunch.
3. Grate a young, peeled zucchini, use a vegetable grater, vegetable cutter, or blender. Strain through cheesecloth. Drink only fresh—no more than 200-400 ml per day (start with a small dose of 50-100 ml, increase by 50 ml after a week, and so on). For flavor, you can mix it with celery stalks or cucumber.
4. Cut the zucchini (unpeeled) into "boats" (into 2 halves lengthwise). Lightly salt. Place on a baking sheet. Bake in the oven.

Faithful parsley

The plant contains the natural sweetener inulin, fiber that lowers glycemia, B vitamins involved in intracellular glucose metabolism, immunostimulant folic acid, blood-oxygenating iron, and dehydrating potassium and magnesium. These are just a few of its beneficial properties for people with diabetes.

It heals everything – from the roots to the seeds, from which infusions, decoctions, salads, and tinctures are prepared:

1. Pour 100 g of washed, finely chopped root into 1 cup of boiling water. Let it steep (preferably in a thermos) for an hour. Strain. Cool. Take 0.5 cup twice daily for 2-3 weeks.
2. Roughly chop a 100-gram bunch of greens. Pour 1 cup of water over it. Boil for 3 minutes. Wrap in a thick cloth. Let it steep for an hour. Strain. Drink 1 tablespoon three times a day for a month.
3. Steep 1 teaspoon of seeds in 1 cup of boiling water. Let it steep (in a thermos) for 12 hours. Strain. Take 1 tablespoon every 4 hours. For a month.

To achieve the expected and full effect, parsley (any of its parts) should be consumed systematically, but no more than 100 g per day in its pure form.

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Adding garden-grown vegetables to your daily diet is an effective and foolproof way to lower blood sugar. They always help, but only if stewed, steamed, or fresh vegetables are prepared and eaten daily, in conjunction with a comprehensive treatment plan prescribed by a doctor.