Onion and garlic, botanically known as Allium cepa and Allium staivum, and for the diabetic they have been proven to significantly to lower blood sugar. The active properties in both garlic and onions are believed to be allyl propyl disulphide, and diallyl disulphide oxide. There are also flavonids that play a role in lowering blood sugar in onion and garlic.
This has been proven in some clinical studies and is believed to lower glucose levels by rivaling insulin inactivating sites in the liver, these results in the increase of insulin in the body. It has also been found that onion and garlic are able to help maintain the glucose levels, and the effects of both can be seen in raw and cooked versions. These both help in lowering lipid levels and inhibit platelet aggregation and they can be freely eaten without concern for consuming limited amounts of either onion or garlic. |