5 Incredible Yellow Foods To Beat Insulin Resistance

5 Incredible Yellow Foods To Beat Insulin Resistance

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Discover 5 incredible yellow foods that can help improve your insulin sensitivity!

1) With just 15 grams of total carbs but 3 grams of dietary fiber, papaya is considered a medium-glycemic index food, but it also boasts a LOW GLYCEMIC LOAD SCORE. Plus, papaya contains the enzyme PAPAIN, which has been found to help your body break down protein and transport it to your muscles – which aids digestion and lowers inflammation.

2) With only 10 grams of carbohydrates per 100-gram serving, yellow carrots also give you nearly 3 grams of fiber, and the antioxidant LUTEIN, which has been linked to improved heart health, improved brain health, and a reduced risk of diabetes-related vision issues. Yellow carrots also contain BETA CAROTENE, a powerful antioxidant pigment that protects cells from cancerous free radical damage, reduces inflammation, and improves insulin sensitivity.

3) Yellow sweet potatoes carry a lower glycemic index rating and a lower glycemic load score than other sweet potato cultivars. They get their bright color from their concentration of CAROTENOIDS, FLAVONOIDS, and PHENOLIC ACIDS. Phenolic acids have been found to provide anti-inflammatory benefits, while carotenoids can protect against oxidative stress, improve insulin sensitivity, and lower blood sugar levels. Flavonoids have also been shown to improve insulin sensitivity.

4) A medium-sized grapefruit can give you close to 65% of your daily requirement for vitamin C, and nearly 30% of your daily requirement for vitamin A. Studies have found that regular grapefruit consumption was associated with improved insulin sensitivity and a reduction in metabolic syndrome components.

5) Yellow wax beans only contain 6 grams of total carbohydrates per serving and nearly 3 grams of those 6 grams are in the form of fiber. A Journal of Medicinal Food study observed that type 2 diabetic participants who incorporated yellow wax beans into their diet experienced improvements in their postprandial blood sugar levels.

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