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is the raw vegetable beneficial ?

C

Chandradev819

Well-Known Member
Messages
107
Location
Bangalore
Type of diabetes
Type 1
Treatment type
Insulin
Hi Everyone,

So many people claim that eating "raw vegetable is very useful for Type 1 Person". do you think it is totally true ? does it decrease the insulin intake dose ? Please share your experience on this.
 
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I think this idea is more applicable to a nutritional concept, the nutritionists are forever debating the benefits of raw food. For diabetics, I think it's more important to get enough of 'the right stuff' rather than if it is raw or not.

For type 1 diabetics, the main thing to focus on is the carbohydrate content. Cooking (regardless of what method) will have no effect on the absolute carbohydrate content of your chosen food. Thus, will not decrease your insulin requirements whether cooked or uncooked. Cooking may alter the way our bodies interact with the carbohydrates; but the carbohydrate content will remain the same.

I have read that the effects of cooking vegetables can impact the absorption rate of the carbohydrate content. It is said this is because cooking breaks down the tough fibrous membranes in the vegetables allowing it to be broken down and processed faster. As a result, the carbs could be converted into glucose and enter your blood stream quicker as there is no fibre to process.

So to answer your question (from my own personal opinion): raw food will not reduce your requirements for insulin, providing that there are sufficient carbs in it. Raw food may have a slower absorption rate than cooked, possibly avoiding excessive BGL spikes which is good.

Grant
 
Diabetic or not, raw vegetables are so beneficial, fantastic and I have some every day and love them. I'm not a vegetarian.
 
I have raw veg after it's been blitzed into a smoothie ... a smoothie complete with all the fibre none of this removing the good stuff and only having the juice .... that strikes me as a big mistake for us people ... what should be an obvious mistake maybe.
 
JTL said:
I have raw veg after it's been blitzed into a smoothie ... a smoothie complete with all the fibre none of this removing the good stuff and only having the juice .... that strikes me as a big mistake for us people ... what should be an obvious mistake maybe.
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The fibre as you mentioned is key! It's such a shame that so many think that "juicing" is a healthier alternative. It's nearly as bad as a diabetic drinking fruit juice to "get healthy".
 
JTL said:
I have raw veg after it's been blitzed into a smoothie ... a smoothie complete with all the fibre none of this removing the good stuff and only having the juice .... that strikes me as a big mistake for us people ... what should be an obvious mistake maybe.
Click to expand...

But you increase the GI if you blitz it, fine if it's low carb to start with anyway of course, but you're essentially making the starches and sugars easy to get to.
 
ChrisSamsDad said:
But you increase the GI if you blitz it, fine if it's low carb to start with anyway of course, but you're essentially making the starches and sugars easy to get to.
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You would think so, wouldn't you?
However, that is not my experience.

A well made green smoothie (note the well made part) releases steadily, and lasts just as long as a normal low carb breakfast. For me. I wouldn't speak for anyone else. But then I wouldn't want anyone else to draw any assumptions about how their body will react, unless they had actually tested it for themselves.

By well made, I am assuming a 60:40 mix of low carb veg and fruit, including some sensible additions like a few nuts or seeds and maybe some avocado. I do not mean these nonsense pasteurised commercial abominations with fruit and a token sprinkle of kale and oats.
 
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