The Secret Ingredient in Japanese Cooking to Reduce Blood Sugar Spikes

The secret ingredient that reduces blood sugar spikes. Surely you have heard many times about glucose spikes and know that it is better to avoid them. Why? Because they can cause fatigue, mood swings or hunger. There is a well-known ingredient in Japanese cooking which helps us to avoid them. After eating, especially food that is rich in carbohydrates, our body experiences an increase in blood sugar levels. It is normal because our body breaks down carbohydrates into sugarwhich then into the blood. pancreas is responsible for release insulin to regulate sugar levels. People who suffer from diabetes because they do not produce enough insulin or are resistant to it, there may be a more pronounced increase in sugar. And if this is done again, it can cause nerve damage, vision loss, kidney problems or greater risk cardiovascular diseases. We will find out in the continuation of the article about what the main ingredient is it’s about. (Continue reading after the picture)

The secret ingredient that reduces blood sugar spikes

But, it’s not just diabetics who should avoid sugar spikes, we all should. It’s not healthy for anyone and causes mood swings, fatigue, increased hunger and, in the long run, a higher risk of obesity, diabetes and cardiovascular disease. The Japanese, who are famous for their longevity, have a trick to avoid sugar spikes in a very simple way. It just involves adding a teaspoon of this substance to their diet. (Read below)

Rice is the staple food in Asian cuisine and the ingredient we are talking about in this article is a result of it. It is used at making sushi, Japanese star food. It is also a common spice in other oriental cuisines, such as Korean or Chinese, and increasingly in western cuisine. Talk about it rice vinegarcalled in Japanese the name komezu. It is believed that This type of vinegar is over 6,000 years old and there is a rice ferry, or goods that can be obtained from it, such as sar. During fermentation, the sugars in the rice become alcohol, which is later converted to acetic acid activity of bacteria.
Read also: What do the Japanese eat to live more than 100 years?: “Include it in your diet”

justand its richness in acetic acid (which is present in all vinegars) depends on how effective it is in avoiding sugar spikes. This blocking the movement of glucose (sugar) from the gut into the blooduntil it passes more slowly, accordingly sabervivirtv. Research shows that vinegar can reduces sugar intake by 20% to 30% 45 minutes after a meal, when the highest peak occurs. That is why vinegar is added to food, as the Japanese usually do, or even drinking a little before you eat, reduce glucose spikes. (Read below)
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Properties of rice vinegar

Acetic acid, in addition to preventing the increase in glucose many other health benefits. In addition, rice vinegar contains other nutrients that are very beneficial for our health:

• It stimulates stomach acids and digestive enzymes. It helps to digest and absorb nutrients from food.

• Is there antimicrobial properties and stopping the growth of certain bacteria or viruses. If rice vinegar is used to pick or preserve food, this effect can be very interesting in preventing food-borne illnesses.

• Amino acids: There are 20, of which 9 are essential (our body cannot make them and we have to get them from food). Amino acids are like the building blocks that make up proteins, which are essential for the maintenance of muscles, bones and other tissues.

• Antioxidants: help fight cell damage caused by free radicals and reduce the risk of chronic disease.

• Citric acid: it strengthens our defenses and increases the absorption of iron. If you add a splash of vinegar to vegetables like spinach, you will absorb the iron much better (note that iron from plant foods is not used as well as iron) from plant-based foods).