Okra, DIY diabetes, and other health solutions: Conquer diabetes and other health challenges with the virtues of okra plants.

 

Okra plant and diabetes

Okra, scientifically known as Abelmoschus esculentus, is a tropical flowering plant that is native to Africa or India. It belongs to the Malvaceae family and is closely related to hibiscus. Okra is commonly found in tropical, subtropical, and warm temperate regions, with its primary distribution in West Africa, India, the Philippines, Thailand, and Brazil.

Okra is a tall, annual herb with a thick, hairy, upright stem that can grow up to 2 meters in height. The leaves of okra vary in shape and size and are typically webbed. The reddish petiole can reach a length of up to 50 cm, and the stipules are filamentous, up to 2 cm long, often split at the base. The leaf blade is elliptical to orbicular, up to 50 cm wide, usually palmately lobed with 3, 5, or 7 lobes, and cordate at the base.

The plant produces straight, axillary peduncles that are shorter than the petioles. These peduncles bear solitary sulfur-yellow flowers with a purple background. The flowers have a bell-shaped structure, and the calyx has hairy and caducous divisions numbering nine to ten. The corolla has five petals, each marked with a heart-shaped garnet-red spot on the nail. The stamens are fused.

The fruit of okra is a pyramidal capsule with a base that is amputated and a curved top. The surface of these pyramids is fluted and covered with cottony down. When cut open, the cross section of the fruit reveals five cavities, forming a perfect pentagon.

Inside the fruit, there are globose to ovoid seeds measuring 3 to 6 mm in diameter. These seeds can be roasted as a coffee substitute, providing a similar aroma but without stimulating effects on the nervous system.

The fruit of okra contains a gelatinous mucilaginous substance that is useful for thickening soups and stews. It has a succulent texture and can be eaten raw in salads when young or cooked when ripe. Okra pairs well with ingredients like tomato, onion, yam, bell pepper, curry, coriander, oregano, lemon, vinegar, and other spices. It has mild laxative properties, and the young leaves are commonly consumed as spinach. The mucilage of okra also has medicinal uses, including being used as a blood plasma substitute, increasing blood volume, and as a base for poultices to treat various conditions.

Okra offers several health benefits. Its fibers help trap cholesterol particles before they settle on arterial walls, while its antioxidant content fights oxidative stress that contributes to cardiovascular disease. The rich antioxidants and fibers in okra also help prevent colon and rectal cancers by generating short-chain fatty acids, including butyrate, which inhibits the proliferation of colorectal cancer cells. Okra's low calorie and high fiber content make it beneficial for diabetes management by reducing the overall glycemic index of meals and improving insulin sensitivity. Additionally, okra's high fiber content helps regulate cholesterol levels and prevents fat accumulation. The antioxidants and polyphenols in okra seeds promote glycogen storage in the liver, increasing cell energy and fighting fatigue. The soluble fiber in okra aids in regulating hunger, prolonging satiety, reducing cravings, and supporting weight control.

To consume okra, it can be eaten raw in salads or cooked by adding it to broths or stews. For individuals with diabetes, soaking okra in water and consuming the water is recommended.