Promoting sustainable and inclusive food systems

THE year 2020 has highlighted the need for not only a working and smarter food system, but an inclusive one as well.

Given the level of disconnection in the food system, more good would be done should all segments of the consumer audience be considered.

Key questions like what available resources can be leveraged, to support consumer segments like the diabetic and the obese?

What sustainable solutions and implementation plan would work best?

It’s no news that the aforementioned set of consumers have a number of dietary rules they adhere to and as such are not privileged to consume what a regular consumer would. In explaining diabetes in its simplest form, it is a condition in which a patient has an accumulated level of blood sugar (blood glucose) and little level or no proportional insulin level to metabolise this blood sugar hence resulting to an excessive build up.

In many cases these diabetic conditions are life threatening and also one of the leading causes of obesity.

The current figures keep rising. With lots of options put on the table, one outstanding solution that continuously appeals to me has been the complete adoption of under-utilised raw materials which in most cases are locally and readily available, a few which includes nuts, herbs and spices.

With lots of health benefits to be derived from these materials, it would do no harm to put them to use to support the designed diet plan of this consumer segment.

Nuts are good sources of mono unsaturated fats.

They significantly aid in blood sugar regulation.

They prevent blood sugar build-up as they are also low in glycemic index.

Certain herbs possess antihyperlipidemic properties that help reduce total cholesterol, low density lipo-protein, thus reducing the symptoms associated with diabetes such as frequent urination and overeating.

They also tend to improve the digestive system and ups the insulin production level in the pancreas.

Certain friendly spices in food aid in boosting insulin sensitivity and decreases blood sugar level.

They are also considered to be good sources of antioxidants.

All these taken in right proportions and right diets would significantly support the journey of consumers who are diabetic.