Bananas, which are high in carbohydrates and increase blood sugar than most fruits, are often considered unsuitable for diabetic consumption. In moderation, however, bananas are perfectly acceptable for diabetics to eat.
The body converts carbohydrates to glucose to provide energy to the body, which also causes the pancreas to secrete insulin to enable gluose to be absorbed by cells in the body.
The glycemic index of a food tells how much it will impact blood glucose levels. Foods with a high glycemic index cause blood glucose and insulin levels to rise faster and higher than those with a low index. Bananas have a higher glycemic index than apples, for example, but they are still relatively low.
According to a 1992 study at the University of Aarhus in Denmark, the more ripe a banana, the higher its glycemic index. This is because starch makes up 80 to 90 per cent of its carbohydrates and, as the banana ripens, it changes into free sugars.
While bananas are perfectly fine for a diabetic to eat, they should be consumed in moderation.
Eating protein-rich foods like yoghurt or eggs with your banana will help lower blood sugar levels.