Vitamin C Prevents Blood Sugar Spikes

Diabetes treatments have come a long way in the last few decades, but many of the technologies and medications available are expensive or difficult to get. So when a treatment comes along that promises to help people with type 2 diabetes prevent blood sugar spikes without the side effects or price tag, it’s definitely worth looking into!

Researchers in Australia at Deakin University found that two daily doses of 500 milligrams of vitamin C, taken after meals, lowered elevated blood sugar levels and reduced post-meal blood sugar spikes by about 36 percent in those with type 2 diabetes. for those participants who also suffered from hypertension, vitamin C also appeared to lower blood pressure levels during the course of the study.

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“We found that participants had a significant 36 percent drop in the blood sugar spike after meals,” said lead researcher and associate professor Glenn Wadley. “This also meant that they spent almost three hours less per day living in a state of hyperglycemia. This is extremely positive news as hyperglycaemia is a risk factor for cardiovascular disease in people living with type 2 diabetes.”

This dose is about 10 times what the average person ingests from diet alone in a day, making it important to supplement rather than relying on food alone to provide the appropriate amount of vitamin C. However, vitamin C supplements are available at most supermarkets and health food stores and are relatively inexpensive, making them the perfect addition to your diabetes maintenance routine.

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“Vitamin C’s antioxidant properties can help counteract the high levels of free radicals found in people with diabetes, and it’s encouraging to see this benefits a number of the disease’s common comorbidities, such as high blood pressure,” Professor Wadley said.

He added: “For people living with type 2 diabetes, vitamin C could be a potentially cheap, convenient and effective additional therapy, used in addition to their usual anti-diabetic treatments.”

The team published the results of their research in the Diabetes, Obesity and Metabolism journal.

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