Many medical studies have proven that amaranth helps control blood sugar levels effectively if processed properly. According to the World Health Organization, people with diabetes should consume foods with a low GI to avoid increasing blood sugar after eating.
Amaranth, especially leaves and young shoots, with a GI of less than 55 - is classified as a safe food group for diabetics. Amaranth also contains magnesium, iron and antioxidants such as betalain, which help reduce inflammation and improve insulin sensitivity.
However, to maximize the benefits, the way of processing amaranth is a key factor. According to the American Diabetes Association, people with diabetes should use low-fat and nutrient-free cooking methods such as boiling, steaming or diluting soup. Avoid stir-frying amaranth with oil or seasoning too much salt, as it can increase the risk of cardiovascular complications - a common problem in diabetics.
A study published in the Journal of Food Science and Technology showed that amaranth, when lightly boiled for 57 minutes, will retain the maximum polyphenol and fiber content, thereby helping to lower blood sugar after eating more effectively than when stir-fried or cooked thoroughly.
Amaranth is a food that many housewives add to meals, especially in the summer. Amaranth is said to be able to support diabetes treatment very well if prepared properly. Prioritize boiling, steaming or cooking soup with less salt as the optimal choice.
