When a person finishes eating, the body experiences a rise in blood sugar. This is because the body transforms carbohydrates into sugar so that it can circulate through the blood and provide the necessary nutrients. Additionally, the pancreas releases insulin to control these levels.
The problem with diabetics is that their pancreas does not produce enough insulin, and that is why they are more prone to sugar spikes, which can lead to problems such as loss of vision, nerve damage or a greater risk of suffering from a cardiovascular problem.
It’s not just people with diabetes who have to be careful with this. Glucose spikes can cause mood swings, tiredness, increased hunger, and in the long term a risk of obesity or diabetes.
If you want to reduce the risk of suffering a glucose spike after eating, a food from Japan has very good results. This is rice vinegar, called komezu in the country of the Rising Sun.
Rice vinegar is made after the rice has been fermented. Having performed this technique increases acetic acid, a property present in all vinegars, which prevents sugar spikes since it makes glucose take longer to enter the blood.
The best way to use this food is to use it as a supplement. It can be used as a salad dressing instead of normal vinegar or other sauces, in sushi, to marinate meats, to prepare ceviche, and other foods.
