For a long period of time carrots were unfairly banned from or at the very least their use was limited for the everyday alimentation of a person who suffers from diabetes. All of that because of the first studies conducted to evaluate the glicemic index of food, giving carrots a value of 92. In fact they were considered among those with the highest glycemic index.
Fortunately later on other studies were conducted even recently which have practically overturned earlier facts, allowing carrots to be inserted among foods with low-medium glycemic index (39 ± 7).Carrots can also have a preventive role on the development of diabetes and insulin resistance. As some studies suggest high levels of carotenoids in the blood cause a protective effect even for the so called alterations of carbohydrate metabolism. These antioxidant substances, precursors of Vitamin A are particularly concentrated in carrots from whom they also get the name carotinoids. They are also responsible for the typical orange color of the vegetable.
That is why in the dies of a diabetic, carrots and their NON sweetened juice (Glicemic Index 45 ± 4) can according to their preferences cover an important role.
Attention: Don’t exaggerate with their use because other vegetables and fruit have at the same weight consumed, lower index and glycemic load.
Carrots are also rich with soluble fibers, which help mitigate the glicemic load and exert a protective effect on the gastric and intestinal mucosa regulating their function in both cases of constipation ( to be consumed with plenty of water) and in diarrhea.