toxic for human consumption

The jicama is a tuber widely consumed in Mexico, and has become a food that has aroused the interest of the community of patients with diabetes, as it has many properties and caloric intake is very low.

According to Melissa Tejeira, an expert in diabetes, a cup of jicama can provide up to 40 percent of the vitamins that a person requires daily, especially the group of vitamins B, C and E, which are highly recommended for diabetics. In addition, a cup of tuber has about 46 calories, as this fruit is composed of a large amount of water, which means that it does not influence weight gain.

A key issue is that the glycemic index, determined as how fast a food takes to raise blood sugar levels, is very low in jicama. For this reason it is one of the most recommended fruits for patients with diabetes.

However, there are some issues that the expert recommends taking into account, not only people with diabetes, but the population in general, with respect to the intake of the tuber, since not considering them can put health at risk.

The first point that the doctor highlights is that jicama has a significant amount of starch, which is contraindicated in diabetics. This component is identified as the white liquid that is observed when the tuber is prepared.

Another aspect that stands out is that the jicama must be washed before peeling, otherwise there is a risk of contaminating the pulp with some toxic substances that are found in the skin and that are typical of the tuber, since this fruit is the root of a plant considered toxic for human consumption.

However, the diabetes expert emphasizes that, like all fruit, jicama contains r sugar and starch , so it should not be consumed deliberately, but these components should be taken into account to include them in the diet or eating plan, Taking them into account will prevent the recommended sugar levels from being exceeded during the day.

In this sense, he emphasizes that the diabetic community should make at least one visit to an expert diabetes nutritionist to learn how to eat responsibly, as it is important to learn to identify the foods that convert to sugar more easily.

The fact that jicama is a food with many properties, with low caloric intake or rich in vitamins, does not mean that it can be consumed daily or in any quantity, since, according to the expert, diabetes is a disease that is attends and is controlled in a personalized way, since the condition or severity in each patient is different. In this sense, diet is a factor that is taken into account to know what foods a person can consume, in what quantity or under what circumstances.

Therefore, he insists that the most appropriate thing is to go to a nutritionist who is an expert in diabetes to include most of the information in the clinical record, since having all this data significantly improves the treatment of patients with diabetes.

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