Foods That Lower Blood Sugar Levels| Low Glucose Foods

Eating foods that lower blood sugar levels is essential for diabetics who want to get their blood sugar levels under control naturally.

The Importance Of Magnesium In Controlling Blood Sugar

foods that lower blood sugar levels

One way to do this is to eat foods that have significant amounts of magnesium. Magnesium is a mineral that has been shown to lower blood sugar levels. So it makes sense that one category of foods that lower blood sugar levels would be those that contain significant amounts of magnesium. So what are these foods?

One of these food groups are green vegetables like spinach, turnip greens, green beans, and avocado. These green vegetables do more than regulate blood sugar. They also have tons of other nutrients that are good for nourishing the cells of the body.

Here is a list of other foods that contain magnesium in the amounts necessary to lower blood sugar:

  • Soybeans
  • Nuts such as peanuts (and peanut butter), cashews, almonds
  • Oatmeal – instant and regular
  • Wheat bran
  • Fish such as halibut
  • Beans such as lentils, pinto beans, black-eyed peas
  • Fruits such as bananas, raisins
  • Dairy products like yogurt, whole milk

Refined grains such as white bread are notorious for raising blood sugar levels. One reason is that they are low in magnesium content. And this is because the germ and bran (which contain the bulk of the magnesium) are removed from refined grains.

Vinegar And Blood Sugar

Can a common substance such as vinegar actually have a significant impact on blood sugar? It seems that it can.

Aside from water, the main component of vinegar is acetic acid. Pure and concentrated acetic acid can do damage to the skin. But, when in an agent such as vinegar, it actively works to lower blood sugar.

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In a 2005 study conducted at the Department of Food Technology in Sweden, 4 groups of subjects were given white bread to eat. As we know, white bread is one of the worst foods to eat as it can raise the blood sugar rapidly.

Three of the groups of subjects were given varying amounts of vinegar. The control group  was given no vinegar. The blood sugar levels for all groups were tested at 30 minute, 60 minute, and 120 minute intervals.

The higher the amount of vinegar consumed, the less effect the glucose from the white bread had on the blood sugar level. In addition, the speed of glucose entering the bloodstream was lessened as well. In effect, pending further study, vinegar seems to decrease the glycemic index of any food that it is taken with.