Sorghum, like unripe plantain, good for diabetics —Study

UNRIPE plantain and cocoyam flour have always been valued in folkloric medicine because of its ability to lower blood sugar. Now, experts have established the potentials of fermented sorghum or guinea-corn in ensuring good blood sugar control in diabetics.

In a new study, researchers indicated that the consumption of sorghum diet may protect against high blood sugar level and oxidative damage and may, therefore, serve as functional food for management of diabetic mellitus.

This study, looking at the protective and modulatory effects of a sorghum diet, said that daily sorghum diets significantly reduced the high levels of sugar and fats, such as cholesterol, in the blood of diabetic animals.

The researchers said although the consumption of the fermented sorghum diets by the experimental rats for eight weeks did not alter blood glucose levels, findings of the study indicated that consuming fermented sorghum can prevent a drastic increase in the glucose levels, thus stabilising blood sugar level.

Good blood sugar control can help prevent or slow the progression of some of the main medical complications of diabetes. The risk of complications of diabetes directly increases with increased sugar and fat blood levels. They are bad for health.

When blood sugar rises in non-diabetic people, the body produces insulin. It helps the body to move sugar out of the blood and into the cells where it is used or stored.

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