People with diabetes can completely eat lemon in appropriate amounts. Belonging to the citrus family, lemon is rich in vitamin C and fiber, which helps strengthen the immune system and protect the body from the effects of free radicals. However, lemon contains a high acid content, so if used too much, it can cause stomach irritation or digestive disorders. Therefore, patients should only supplement lemon at a moderate level in their daily diet.
Vitamin C (ascorbic acid) in lemon is a powerful antioxidant, contributing to reducing blood sugar on an empty stomach and supporting immunity enhancement. In addition, lemon contains less sugar and a certain amount of soluble fiber that helps slow down the digestion and absorption of sugar after meals, thereby supporting blood sugar control and improving blood cholesterol levels.
Lemons have a glycemic index of about 20 on a 100-point scale, classified as foods with low GI. This means that lemons only increase blood sugar at a minimum level after eating. A glass of unsweetened lemon water after breakfast can also help improve insulin resistance and contribute to maintaining stable blood sugar levels.
People with diabetes should avoid drinking lemon water with a lot of sugar or eating lemon with too much salt because it can cause blood sugar to rise rapidly or increase sodium intake. Instead, you can use lemon juice to mix salads, add a few slices of lemon to tea or sugar-free drinks to enhance the flavor while still being good for health.
