When you think about common causes of death, diabetes doesn’t usually to mind. But in actuality, this metabolic disease remains the 7th leading cause of death among Americans. According to the American Diabetes Association, 1.4 million new cases of diabetes are reported in the United States every year.
Diabetes is a condition characterized by the inadequate production of insulin, resulting in higher than normal blood sugar levels. Although those who suffer from a shortage of insulin must face a lifelong battle, a variety of natural remedies are readily available to help treat this condition.
Several herbs and spices, like cinnamon and ginger are among the more well known foods that have been claimed to lower blood sugar. However, there is one natural therapy that isn’t usually given much attention in this discourse.
The virgin’s secret
A group of Spanish scientists conducted a study to observe the relationship between different types of dietary fat and blood sugar control in humans. Their findings showed that oleic acid, which is found in olive oil is useful for regulating insulin secretion and reducing spikes in blood sugar levels after eating.
When it comes to extra virgin olive oil, not many people are willing to give consent, especially if their interactions with this ingredient involve cooking. The chemical structure of extra virgin olive oil and its high unsaturated fat content make it susceptible to oxidative damage when used in high temperatures. (In these situations, coconut oil is usually the healthier – and safer – alternative).
But thanks to a group of intelligent Spaniards, olive oil has been proven to not be half as bad as we once thought. In addition to it being able to lower your risk of developing type 2 diabetes, olive oil is a rich source of monounsaturated fat, which lowers your risk of heart disease.
The case for fat
Fat can sound unattractive. However, not all fats are created equal. Incorporating healthy fats to our diet, like that which are found in nuts and avocado, is just as important as getting our regular fill of essential vitamins and minerals.
Monounsaturated fats aren’t just useful for keeping our hearts happy. They’re also effective in helping our bodies to absorb carotenoids, the compound responsible for giving carrots their bright orange color. Without this compound, our bodies can’t take advantage of vitamin A – which is converted from carotenoids – rendering this nutrient completely useless. In other words, if we fail to consume healthy fats, we fail our bodies.
Although I’ve already mentioned that it’s best not to cook with olive oil, there’s no harm in drizzling it cold over a bed of salad.
Here’s a salad dressing recipe by Dr. Axe to help you incorporate healthy fats to your diet – and regulate your blood sugar levels at the same time.
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Rasberry Vinaigrette Recipe
Prep time: 5 minutes
Cook time: None
- 3/4 c. organic olive oil
- 1/4 c. apple cider vinegar
- 1 tsp. Sea Salt
- 2 Tbsp. honey
- 1 tsp. dried basil
- 1/2 c. fresh or frozen red raspberries
- 1/4 c. water
- Place all ingredients in a blender and blend until desired consistency is reached.
- Store extra dressing in the refrigerator for up to 2 weeks.
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