Probiotics or fermented foods.

[dialife]

I was told by a cousin that Probiotics is very important for Diabetics. You may all have read about the important finding that our gut is key to health. Probiotics or fermented foods is key to good gut health. I started on probiotic tablets and now switched over to making kimchi at home. I must say, my stomach troubles are slowly getting over and feeling healthy. Do try out fermented foods.

A simple kimchi recipe is here: fearlesseating.net/simple-k...

Do google, you will get other recipes using vegan products or pure vegetarian kimchi. I use Indian cabbage for the same though the recipe asks for Napa Cabbage or Chinese cabbage. I am told both are good.

Addendum: I have started eating home made curd.

[no2diabetes]

Fermented vegetables really good for health. Never took store bought probiotic tablets or liquids. I ferment veggies on my own by getting recipes over net and one can feel their health improving. Also never buy curds from stores. You set it at home only as you get live bacterias in them.

[dialife in reply to no2diabetes]

I have started setting curds myself, since past 6-7 years, used to buy store bought curds. Now I endsure I eat fermented food once a day. My acidity disappeared and stomach feels good. I wish Indian doctors gave such advice. They just prescribe medicines.

[Luckysugar]

Diabetic people can definitely gain benefits from consuming probiotics. Reserchers say having a balance of some good bacteria in our intestines is highly dependent on blood glucose levels. A good control of BSL will result in a good healthy gut. The most common and effective way to get probiotics is to eat them especially yogurt and fermented foods eg kimchi, miso, natto and sauerkraut. I normally make my own yogurt and kimchi too. They are easy to make plus are more cleaner and much cheaper.

[Vishweshwaraiah]

It all depends on what type of bacteria we are talking and cultures we use for making curds, straight from commercial curd manufacture is based on streptococcus thremophilus is a an acid producer and has little impact, unless combined with bacillus bulgaricus or bacilli casie or L Acidopilus or B lactis, some of the international brands do use proper type of cultures and has tremendous impact both from my professional and personal experience, much depends on keeping it without exposing to heat and food consumed in its native state is the best, a healthy gut provides much good health and assist in controlling the raise of blood sugar. When we consume yogurt made in western countries with proper control measures, see the difference when we use curds with cultures not defined, this is my two cents as an international dairy scientist.

[dialife]

Thank you for your response. I have since migrated to home made curd.