When carbs are digested, starches and sugars are broken down both mechanically (through chewing) and chemically (by enzymes) into simple sugars like glucose, fructose, and/or galactose, which are then releases into your bloodstream.

Your body then starts secreting insulin, which tells your cells to pick up the sugar from your bloodstream and use it for fuel or storage. Insulin is secreted primarily in response to glucose, while other nutrients such as free fatty acids and amino acids can amplify glucose-induced insulin secretion.

Imbalances in blood sugar regulation and high-sugar diets are associated with an increased risk of obesity, type 2 diabetes, and heart disease.

Studies show that strawberries seem to slow down glucose digestion and reduce spikes in both glucose and insulin following a carb-rich meal, compared to a carb-rich meal without strawberries.

This indicates that strawberries may be particularly useful for preventing metabolic syndrome and type 2 diabetes

As discussed in previous blogs, the nutritional value of strawberries is not adversely affected during processing, such as freezing. Whether you have fresh strawberries, frozen or in supplement form, you will still receive the health benefits of regularly adding strawberries to your meals.

No small wonder that strawberries are considered a super fruit!