Unexpected uses of okra

There are many articles on the web praising okra as a “cure” for diabetes. Is that true?

Okra is also known as squash.

Scientific name is Hibiscus esculentus, family Hibiscus.

Okra fruit is similar in shape to squash, so it is called squash. The seeds are white like corn kernels, so it is called okra. The plant resembles beans but the seeds resemble corn, so it is called okra.

100g of okra has 660 IU of vitamin A (13% of daily requirement), 0.2mg of vitamin B1 (10%), 21mg of vitamin C (35%), 81mg of calcium (10%), 88mcg of folacin (44%), 57mg of magnesium (16%), 0.2mg of thiamin (13%), and also potassium and manganese.

When heated for a long time, the slime makes the soup thicker. If you don't like slime, heat it for a short time only.

Cooling and refreshing:Working under the hot sun, sweating a lot makes you thirsty and susceptible to heatstroke. Okra clears heat and produces body fluids, so eating okra and drinking the water is very suitable.

Constipation:Okra is rich in fiber, both soluble and insoluble. 1/2 cup of cooked okra provides about 2 grams of fiber, while raw okra provides more, 1 cup about 3.2 grams, and mucilage.

Mucus is very good for softening stools, fiber stimulates intestinal motility... so it is laxative. Due to its high water content, okra also helps the body avoid constipation and bloating.

In addition, okra helps with natural bowel movements, without causing stomach pain like other constipation medications, so people who often suffer from constipation should use okra to make water to drink and eat the whole boiled okra.

Digestive support:When entering the digestive system, okra's mucus and fiber become a good environment for beneficial bacteria, comparable to yogurt, helping to synthesize B vitamins.

Okra has laxative properties, is used to treat irritable bowel syndrome, heal ulcers in the digestive tract, and soothe intestinal spasms.

Weight loss support:Okra is low in calories (about 25 calories per 1/2 cup of cooked okra), making it an ideal food for those looking to lose weight.

Fat must be emulsified with cholesterol to enter the blood. The mucus of okra blocks the activity of cholesterol so fat does not enter the blood. The body is not supplied, so it uses stored fat and burns fat, causing weight loss.

Most obese people suffer from constipation, so eating okra both reduces cholesterol and prevents constipation, it is truly food and medicine.

Cardiovascular disease: okra mucus absorbs dietary cholesterol and bile salts. It retains cholesterol in the intestines, helps the body reabsorb water, absorbs excess cholesterol molecules and excretes them in the stool, thereby reducing blood cholesterol. People with high blood cholesterol, high blood pressure, angina and other cardiovascular diseases should eat okra, which both reduces cholesterol and promotes urination, which is very beneficial for high blood pressure.

However, it should be noted that do not eat okra at the same time as taking medication, take medication 1 hour before meals or 2 hours after.

Support for pregnant women:Okra is rich in folic acid. 1/2 cup of cooked okra is equivalent to 36.5 mg of folic acid. One cup of raw okra contains up to 87.8 mg of folic acid. This is an essential nutrient for many body functions, especially for pregnant women, folic acid is very important because it helps prevent neural tube defects and other birth defects in the fetus.

Recently, experiments at the Faculty of Traditional Medicine, University of Medicine and Pharmacy, Ho Chi Minh City, showed that liquid extract made from okra stems and leaves has the effect of lowering blood sugar in experimental mice. At a dose of 10g - 40g/kg of body weight, it has the effect of lowering blood sugar in experimental mice.

The dose with the most stable hypoglycemic effect was 30g/kg body weight. At this dose, okra liquid extract reduced blood sugar significantly from 40 minutes and lasted until 90 minutes. After 90 minutes, okra reduced blood sugar levels by 47.34% compared to the untreated control group.

Compared with insulin, the effect of okra is not as strong as insulin, does not cause sudden drops like insulin but is more stable and does not have the risk of causing blood pressure to drop below normal levels...

Some studies also show that soluble fiber has a good effect in stabilizing blood sugar. The mucilage in okra is secreted through the cross-sections and longitudinally of the fruit and is easily soluble in water, even water at room temperature.

Over several hours of soaking, the mucilage dissolves into the water, which is clearly indicated by the increased viscosity of the water. The amount of mucilage in young fruits is much higher than in stems or leaves.

We also noticed that some people eat a lot of okra every day or use the dried okra stems, leaves or pods and combine them with some herbs such as bitter melon, guava leaves, breadfruit leaves... to make a decoction to treat diabetes. Sometimes we see results but we don't know if it's due to the okra or the herbs used together. When we follow up, we see that some people have a very good effect on stabilizing blood sugar, while others don't; maybe it's because their body isn't suitable?

There has been no scientific research to conclude the treatment effectiveness of these cases, but it is important to note that daily blood sugar levels need to be monitored and that medical advice from medical specialists is needed for each individual's condition to achieve the most appropriate results.

In addition to the fruit, young branches, stems, leaves and roots of okra can also be used as medicine:

Helps digestion, treats stomach ulcers, protects the liver:Use young okra branches to boil and eat.

Cure cough, sore throat:Dry and thinly slice the roots and leaves. Take 10-16g per day in the form of a decoction or mixed medicine. Also used as a mouthwash.

High fever, urinary tract infection, sore throat:Use leaves, stems (or add roots) 40g, boil to get water to drink.

To get the good benefits from okra, nutritionists note:

When buying fresh okra, choose pods that are not too soft, have no bruises on the outside of the skin, and are no longer than 8cm. When preparing, cook okra at low to moderate temperatures, do not cook or grill okra at high temperatures, it is best to steam it.

According to VNN