**1. Rediscovering Seaweed, the Vegetable of the Sea**
Seaweeds like miyeok, kelp, and hijiki offer great benefits when included in a diabetic diet. In particular, the abundant ‘soluble dietary fiber’ in seaweed can act as a natural blood sugar regulator by preventing sharp spikes in post-meal blood sugar.
**2. The Principle of Blood Sugar Control**
– **The Role of Alginic Acid:** The slimy component of seaweed, ‘alginic acid,’ is a prime example of soluble dietary fiber. This component absorbs water in the stomach and turns into a gel, increasing the time food stays in the stomach.
– **Slowing Down Digestion and Absorption:** As food moves slowly to the small intestine, the absorption rate of carbohydrates (sugar) from the meal also naturally slows down. As a result, it helps post-meal blood sugar to rise slowly and gently.
**3. How to Consume Healthily**
– **Beware of Salt:** While seaweed itself is healthy, eating it heavily salted or with salty seasonings is not good for blood pressure. It is important to season it as lightly as possible during cooking.
– **Consistent Intake:** It is good to consume them consistently through various dishes like miyeok-guk (seaweed soup), kelp wraps, and seasoned hijiki.
Summary: The soluble dietary fiber abundant in seaweed helps to prevent sharp spikes in post-meal blood sugar. However, you should be mindful of salt intake to prevent high blood pressure.
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