Psyllium comes from seed husks of the plantago ovata plant.
It is a medicinal plant used for thousands of years, and is the main/only active ingredient in a myriad of commercially available products like Metamucil, Citrucel, Perdiem, Konsyl, Reguloid, and Cilium, (which I in no way have a connection or endorse) except when you grow your own plants from our awesome seeds, you get to decide exactly how much artificial or “nature identical” colour, flavour, sweetener, preservatives etc you add.
You can even choose not to add any of that unneeded nonsense if you want to….
See more: THE 15 BEST FOODS TO CONTROL DIABETES
The plant itself, like all Plantain species is super easy to grow.
Plant the seed a couple mm deep, water well and in a few weeks you will have a heap of them.
They like a quite moist spot in full sun, but I gave mine a pretty dry spot in partial shade and they seemed to cope fine.
They are a native to most of Asia, and there is a bit of a debate if they are a native to the USA or not, but regardless they are grown just about everywhere these days.
The main use is for adding fiber to the diet, both as a laxative and for weight loss.
The fiber enters the intestine and acts like a sponge, mopping up and absorbing cholesterol, fats, oils, and waste material. Afterwards, these toxins, which may be the cause of several diseases, are flushed out even before they have a chance to enter the blood stream.
This binding action is why they make such a great binder in cooking, particularly in gluten or egg free cooking, kinda like Chia Seeds.
It is most commonly
known for it’s laxative effects, and because of this, is featured in many fiber
supplements to treat constipation, diarrhea or other intestinal ailments such as
irritable bowel syndrome. Psyllium helps lower blood cholesterol, as well as blood
sugar levels, resulting in less need for insulin. For those wanting to treat type 2
diabetes, psyllium is key. The high-fiber, soluble nature of psyllium helps control
blood sugar; it doesn’t raise blood glucose levels—ensuring it doesn’t spike
unnecessarily—and slows the absorption of sugar. The husk is most commonly used, but the soft downy leaves, and nutty seeds are all edible, with the seed itself up to 40% Linoleic Acid (LA), an important fatty acid, essential to health.
They also contain Arabinose, Xylose, Galacturonic acid, several semi-drying fatty oils and small amount of aucubin. The husks transform to a gel
when mixed with water. When ingested, this gel quality plays a pivotal role in how
food is assimilated in the body; the psyllium slows down and delays food
digestion, reducing the absorption of sugars—and consequently—minimizing
blood sugar peaks. In fact, in 2000, a study performed by K von Bergmann showed
a high intake of dietary fiber “improved glycemic control, decreased
hyperinsulinemia and lowered plasma lipid concentrations in patients with type
2 diabetes.” In fact, information published in the Oxford University Press
confirmed that psyllium is a great addition to any health program because of it’s
glycemic benefits and glucose-reducing action.
What’s even more important than what you get is what you learn…
Because after putting just a few of the principles of this cutting edge guide into practice, you’ll:
Never have to refer to yourself as a “diabetic” ever again!
Toss your diabetes meds out the window-with your doctor’s blessing because you won’t need them anymore
Eat the foods you love –and still burn fat
Watch your blood sugars fall into place like a stack of dominos!
Stop worrying about diabetic complications like nerve problems (lost toes is too common for diabetics), eyesight problems, and heart attacks.
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