-
Okra is a tall-growing, warm-season perennial of the hollyhock and hibiscus families originating in Ethiopia. Its immature pods are used for cooking, canning, stewing or as a fried or boiled vegetable.
Expert Insight
Okra's superior fiber helps stabilize blood sugar by curbing the rate at which sugar is absorbed from the intestinal tract, according to nutritionist Sylvia Zook, Ph.D., on Holisticonline.com.
Related Effects
Okra feeds good bacteria, called probiotics, which contribute to the health of the intestinal tract, allowing it to function optimally and limit the absorption of sugar.
Method
For best results in retaining okra's nutrients and self-digesting enzymes, Zook says, it should be lightly steamed, cooked over low heat or eaten raw.
Key Feature
The combination of soluble and insoluble fiber in okra acts as a limiting factor of glucose and a colon flush to eliminate excess in the large intestine and keeps digestion active to limit over-absorption.
Other Benefits
According to Zook, okra increases energy and mitigates symptoms of depression, reduces cholesterol and the risk of heart disease, and promotes a healthy intestinal tract.
Source:
Diabetic Connect: How to Determine if a Food is Good for You
Copyright 2023, Wired Ivy, LLC