A Food Suppressing Elevation of Blood Sugar

​High blood sugar causes stroke or heart attack, but according to the recent researches, high blood sugar elevates the risk of cancer and dementia as well.
 
To prevent high blood sugar, it is recommended to take sufficient dietary fibers that slow down the absorption of sugar, to do exercises, to sleep well, to reduce stress, to take low sugar meals, etc.
 
But it has turned out that there is a totally different method to prevent and improve high blood sugar.
 
It has turned out that there is a food that increases insulin which lowers blood sugar.
 
Insulin is the only hormone which lowers blood sugar in our body. According to a research published in the Europe Diabetes Society 4 years ago, when research participants whose blood sugar are high took extract of the food, their insulin level was more than twice as high as before. Their blood sugar also lowered by 28 %, which was almost normal level.
 
The food increasing insulin is Whey.
 
A cheese called ricotta is made from whey.
 
But even if you are not so familiar with ricotta, there is a familiar food that contains whey.
 
The familiar food is Yogurt.
 
The clear liquid on top of yogurt is whey so that yogurt contains a lot of whey.
 
Major foods containing whey are:
(1) Whey protein
(2) Whey cheese like ricotta
(3) Yogurt
(4) Milk
 
Whey contains various substances such as carbohydrate, protein, vitamin C, vitamin B, phosphorite, iron, zinc, copper, sodium, potassium, magnesium, etc.
 
Within these 12 substances, protein helps lowering blood sugar. Protein of whey is milk whey protein which is balanced and rich in essential amino acids. Milk whey protein stimulates the small intestine and the hormone promoting the secretion of insulin increases. Increasing the secretion of insulin suppresses the elevation of blood sugar.
 
The important thing is when you eat yogurt. If you eat yogurt before a meal, milk whey protein promotes the secretion of insulin and when you finish your meal, it starts to suppress the elevation of blood sugar (Fig. 1).