Fiber and mucus in okra help slow down the absorption of sugar after meals.

When sugar enters the blood more slowly, the body has time to process it, thereby avoiding a spike in blood sugar – a major risk factor for people with diabetes.

People with diabetes or at high risk (such as overweight, belly fat) should add okra to their diet. However, they should not drink the juice raw but should eat it cooked so that the digestive system can absorb it more easily.

3. Protect the heart, help reduce bad cholesterol

In addition to fiber, okra also contains many natural antioxidants.
Fiber helps “sweep” bad cholesterol out of the body, while antioxidants help protect blood vessel walls from aging and atherosclerosis.

Women can boil okra, mix it with soy sauce or diluted fermented bean curd to eat with white rice. Maintain a regular 2-3 meals a week to see clear effects.

4. Strengthen immunity, anti-inflammatory

Okra is a natural source of vitamin C, and also contains flavonoids – a group of strong anti-inflammatory substances.

Vitamin C helps increase the production of antibodies and immune cells, helping the body fight common infections.

Very suitable for people who are often tired, prone to colds or recovering from illness.

5. Support healthy bones and joints

Vitamin K and folate in okra are two important micronutrients that help strengthen bones and restore connective tissue better.

Elderly people, people in menopause or with bone and joint diseases should supplement regularly to prevent osteoporosis.

In addition to okra, you should eat more small fish with bones, dark green vegetables and add light exercise every day to increase calcium absorption.

Who shouldn’t eat okra

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