Properly prepared and consumed in normal amounts, pumpkin does not cause sharp changes in blood sugar. However, in the final stages of diabetes, one should avoid eating too much boiled pumpkin.
This was reported to gazeta.ru by Russian endocrinologist Natalia Tananakina.
The specialist explained that the vegetable is rich in antioxidants that protect cells from harmful free radicals, as well as fiber, minerals, and vitamins. When used correctly, pumpkin becomes a valuable element of a diet menu.
The expert noted that its lowest glycemic index is between 25-30, indicating that it is safe and digested slowly. The baked variant's GI is 50-55, and consuming it in a certain amount is acceptable. However, when boiled or turned into puree, this indicator rises to 65-75. If eaten in large amounts in this form, blood sugar levels can rise noticeably.
The doctor warns that portion sizes must be strictly controlled during the decompensation stage of diabetes. Because at this stage of the disease, externally injected insulin is not sufficient to normalize blood sugar. The specialist added that although the glycemic index of heat-processed pumpkin is high, the glycemic load remains low because the amount of carbohydrates in the portion is small. For this reason, consuming 100-150 grams of boiled pumpkin does not cause a sudden rise in glucose./oxu.az