Japanese scientists advised people with diabetes should use black garlic every day, always carry a black garlic next to people so that when the sudden in blood pressure can be removed to eat immediately.
According to American scientists, the use of black garlic for 7 weeks helps to reduce serum sugar levels and markedly oxidized hemoglobin. Black people's insulin levels are significantly higher than non-garlic (Insulin is the only hormone that reduces blood glucose levels). At the same time, black garlic significantly reduces serum cholesterol and triglyceride levels. Therefore, American scientists have suggested that black garlic not only has the effect of hypoglycemia and cholesterols in the blood but also improves insulin sensitivity and dyslipidemia. Researchers at Kyungpook National University in Korea also claim that black garlic has many beneficial effects on disease prevention and human health ... They claim that black garlic is a useful way to prevent complications of diabetes mellitus.
Black garlic contains much higher levels of content than those found in white garlic, such as Allyl Propyl Disulfide (APDS), Diallyl Oxide Disulfide (Flavonoid), and many other ingredients. These ingredients are very important, especially Allicin, which has the effect of eliminating harmful activities in the production of insulin in the body. Therefore, it helps increase the amount of insulin produced. Practical studies have shown that patients with diabetes have a blood glucose drop of 100-125 mg / kg after frequent use of black garlic.
A research team led by a doctor at the Saudi Arabia hospital said the extract of Flavonoid in black garlic has the potential to slow down the production of glycation, a cause of necrosis.
Black garlic has the potential to limit some of the complications for people with diabetes, such as stroke and heart disease, because it is used to prevent blood clots, reduce cholesterol and triglycerides.
In particular, black garlic has a very positive effect on improving the immune system, such as preventing cancer and diabetes. The regular use of black garlic at the recommended dosage is essential in preventing complications and supporting the treatment of patients with diabetes.
Why black garlic taste sweet but when eating does not cause hyperglycemia in diabetic patients?
Black garlic has a sweet taste, but does not affect diabetic patients due to:
First: The natural sweetness of garlic is due to the natural sugars and the amino acids that make up the garlic that does not cause hyperglycemia.
Second: Studies have shown that S-allyl-L-cysteine and sulfur compounds in black garlic have a beneficial effect on hypoglycemia. In addition, scientists have also shown that using regular black garlic helps limit the complications of diabetes through its anti-oxidant properties: S-allyl - L-cysteine in garlic
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