Foods that repair pancreatic function

Islet function is very important to our body. If there is a problem with our islets, we will find that we are particularly prone to kidney diseases, which is what we often call diabetes. Because most of the food we eat contains sugar, and the function of the islets is mainly to accelerate the decomposition of sugar. If sugar is not decomposed, it is easy to diabetics. So what are the foods that can repair islet function?

Diabetic patients need to adjust their diet, which is very helpful for the treatment of diabetes and the restoration of pancreatic islet function. So what are the foods that can restore pancreatic islet function?

1. Eating foods containing chromium helps restore insulin function

Diabetics can help repair pancreatic function by eating foods containing chromium. Chromium is an essential trace element for the human body. This trace nutrient plays an important role in all insulin regulation activities. This element can help insulin promote the efficiency of glucose entering cells and is an important blood sugar regulator. It plays a key role in blood sugar regulation, especially for diabetic patients. And the lack of it in the human body can also cause heart disease.

2. Many foods contain chromium

If diabetics want to supplement chromium, they should eat the following foods in moderation. Including: mushrooms, eggs, wheat, peanuts, seaweed, milk, ginseng, ganoderma, astragalus, etc. Eating more of the above foods in daily life can help to assist in the treatment of diabetes.

Foods that restore pancreatic function

3. Micronutrients affect insulin regulation

Most diabetics suffer from the disease because their pancreatic islet function is damaged and they cannot secrete insulin normally. Diabetics can help repair pancreatic islet function by eating foods containing chromium. Chromium is an essential trace element for the human body. This trace nutrient plays an important role in all insulin regulation activities. This element can help insulin promote the efficiency of glucose entering cells.