Can eating eel lower blood sugar?

Although the eel looks like a snake, it is actually a fish with a snake-like appearance. Moreover, eel is a delicacy that can be eaten by humans and has very high nutritional value. It is also edible for children because it is soft and has no thorns. From the perspective of traditional Chinese medicine, eels can also play a role in curing diseases. So, can eating eels lower blood sugar?

1. Can eating eel lower blood sugar?

Yellow eel is actually a kind of fish, and diabetics do not need to abstain from eating fish. Any kind of fish is good for our health, and the yellow eel contains enocyanin A and enocyanin B. They can effectively help us control blood sugar and adjust blood sugar concentration. Therefore, people with diabetes can eat eels with confidence.

Rice field eel is not only nutritious, but also a good medicine. Medical experts have found that rice field eel has a good therapeutic effect on diabetes. The two substances contained in the eel have significant physiological functions of lowering blood sugar and regulating blood sugar concentration, and have no toxic side effects. After purchasing the eel, it is best to gut it, clean it, and then steam it with a variety of seasonings or stir-fry it with vegetables. It is very beneficial for diabetic patients to eat eels regularly.

There is no need for diabetics to avoid eating fish! Any fish will not cause diabetes to worsen. However, it is best for diabetics not to overeat, so as not to stimulate the pancreas, cause pancreatitis, and worsen the condition. Repeated chronic inflammation of the pancreas will aggravate the development of diabetes.

2. What seafood is good for diabetes patients?

2.1. Shrimp, fish, crab and other tofu are rich in protein, and their content can be as high as 15%~20%. Sea cucumbers, scallops and shark fins contain more than 70% protein. In addition, the essential amino acid composition of fish protein is similar to that of meat, and it is a high-quality protein.

2.2. The fat content of fish, shrimp, crab, etc. is very low, mostly 1% to 3%, and is mostly composed of unsaturated fatty acids, which are easy to digest and not likely to cause arteriosclerosis.