Partake of Some Prickly Pear Pad With That Burrito: It May Lower Post-Meal Glucose Rises in Type 2 Diabetes

| Jun 22, 2007

Prickly pear pads, otherwise known as nopales, are a staple of Mexican cuisine: People in mid- to low socioeconomic populations in Mexico tend to eat them about three times a week. Apparently they're pretty tasty when stripped of their prickles and boiled up in bite-sized pieces.

According to recent research in Diabetes Care, they may also reduce blood sugar rises by up to fifty percent after a meal of Mexican food.

The Diabetes Care study gathered 36 people with type 2 diabetes, made them fast for 18 hours, and then fed the hungry volunteers a delicious breakfast of either scrambled egg and tomato burritos; chilaquiles (cheese, beans, and tomato sauce with corn tortillas); or quesadillas with avocadoes and pinto beans. Some eaters got 85 grams of nopales as well.

Among the participants who ate nopales, those who'd chowed down on quesadillas had a 48 percent reduction in their after-meal blood sugar rise compared to the non-nopales breakfasters. The chilaquiles eaters had a 30 percent reduction in blood sugar, and the burrito consumers had a 20 percent reduction.

Padding your Mexican meal with nopales, conclude the authors, could be a cheap and effective way to help lower blood glucose rises after that irresistable quesadilla.

Source: Diabetes Care, May 2007

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Categories: Blood Glucose, Blood Sugar, Diabetes, Diabetes, Food, Nutrition Research, Type 2 Issues


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Jun 22, 2007

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