Chocolate

Researchers have discovered that dark chocolate, ones with that contain 60%-70% cacao, have improved the body’s sensitivity to insulin, allowing cells to use the glucose found in the blood, thus lowering blood sugar levels. Its antioxidant properties help fight inflammation in the insulin receptors, allowing insulin to bond with them more effectively and getting cells to absorb glucose from blood. This also lowers LDL cholesterol, improving blood vessel function which is affected by diabetes.

Although chocolate has its benefits, it packs a lot of calories, and too much calories can’t be good for diabetics so keep it in moderation and prevent yourself from bingeing.