Most doctors tell diabetics to avoid citrus fruit because it causes blood sugar problems. But there is one citrus fruit I think all diabetics should include in their diet. Not only does it reduce your blood sugar, it can also help you lose weight.
A recent study proves this. Researchers at the prestigious Scripps Institute in La Jolla, CA divided 91 obese volunteers into several groups. Each group ingested one-half raw grapefruit, eight ounces grapefruit juice, grapefruit capsules, or a placebo. They took the capsules and the placebo with apple juice — a non-citrus fruit juice.
Each group took their treatment three times daily before each meal. After 123 weeks, all of the volunteers in the grapefruit groups experienced weight loss. The most weight loss was in fresh grapefruit use, followed by grapefruit juice, and then capsules. The placebo group had insignificant weight loss. But most importantly, subjects in the fresh grapefruit group had lower glucose and insulin levels. Insulin resistance, a serious marker for future disease, also improved.
The researchers did not give an explanation for why the grapefruit works, other than its ability to help lower blood sugar and insulin levels. But I suspect there is a lot more to it than that.
We know that vinegar helps with glucose intolerance and metabolic syndrome. Grapefruit is similar to vinegar in that both contain organic acids. These acids act as tiny fatty acids that are very easy for your body to burn. When they enter your stomach, they slow your digestion of carbs. The result is lower blood sugar.
This is great news because I like grapefruit a lot more than vinegar. I am sure you do too. Eating grapefruit to lose weight was considered an old wives tale. But now we see that its really an effective folk remedy. Fresh grapefruit and grapefruit juice are bursting with vitamin C, bioflavonoids, and other nutrients. I recommend you eat or drink it whenever you can.
Ref: Fujioka K, F. Greenway, et al. The effects of grapefruit on weight and insulin resistance: relationship to the metabolic syndrome, J Med Food, 2006; 9(1): 49-54.