Okra is classified as a vegetable that has the ability to "naturally reduce inflammation" thanks to its high flavonoid content such as quercetin and isoquercitrin.
When combined with vitamin C from lemon, a powerful antioxidant - the ability to neutralize free radicals increases by about 25-30%, helping to reduce oxidative stress on the liver and blood vessels in the first few hours of the morning.
One of the most prominent effects of lemon-based okra water is to help control blood sugar.
According to research by the National Institutes of Health (NIH), mucilage in okra has the ability to slow down the absorption of glucose in the small intestine, helping to reduce blood sugar spikes after breakfast.
A clinical trial published in the Journal of Nutrition & Metabolism said that using okra soaking water in the morning helps reduce about 15% of post-meal blood sugar in people with prediabetes in just 4 weeks.
When mixed with lemon, the mild acid environment helps increase pectin activity - a substance that has been shown to improve insulin sensitivity and reduce bad LDL cholesterol.
Lemon-based corn is also especially beneficial for the liver. According to NIH, the soluble fiber pectin and flavonoids in okra have the ability to reduce fat accumulation in the liver and increase the activity of phase II detoxification enzymes.
This drink also aids digestion and the intestinal microflora.Pectin from okra and lemon acts as a prebiotic that feeds probiotics, improves bowel movements, and reduces constipation.
Another notable point is its ability to support weight loss.Grapes with a lot of soluble fiber such as mucilage and pectin can help reduce the amount of calories consumed during the day by about 10-14% thanks to the mechanism of creating a feeling of fullness for a long time and stabilizing blood sugar.
In addition, citric acid in lemons helps increase energy metabolism and supports the liver in the process of breaking down fat.
Best morning session:
Soak or lightly boil 1-2 Okra, take the water, mix with 1⁄2 lemon.
Drink warm to increase the absorption of pectin and flavonoids.
Use 20-30 minutes before breakfast.
Do not drink too much sourness if you have gastritis.
