Lady Finger (or “OKRA”) for Diabetes

Procedure

• Take two pieces of Lady Finger
• Remove/cut both ends of each piece, put a small cut in the middle
• Place these two pieces in glass of water.
• Cover the glass and keep it at room temperature during night.
• Early morning, before breakfast simply remove two pieces of lady Finger from the glass and drink the water.
• Keep doing it on daily basis.
• Within two weeks, verify the initial result in reduction of your SUGAR.

History

One person was able to control of her diabetes. She was on Insulin for a few years, but after taking the lady fingers every morning for a few months, she has stopped Insulin but continues to take the lady fingers every day. But she chops the lady fingers into fine pieces in the night, adds the water and drinks it all up the next morning. You can try it as it will not do you any harm even if it does not do much good to you, but remember that you have to keep taking it for a few months before seeing the results - as most cases might be chronic.

All about OKRA

Okra is a green, fuzzy, deeply ridged pod. Most common in warmer climates, it can also be grown in cooler areas if the proper variety and cultivation techniques are used.

Selection: Choose bright green pods about 3-4 inches long. They should be firm and moist, not spotted, moldy, limp or dry.

Storage and handling: Store in a plastic bag in the refrigerator 2-3 days. When ready to use wash well in a bowl of cold water.

Preparation: Remove stem end and slice if desired. Prevent okra from becoming slimy by adding vinegar or other acidic ingredients such as tomatoes when cooking, or by breading okra with cornmeal before frying.

Serving suggestions: Okra can be fried (SIS, p. 117), pickled, or added to curries (SIS, p. 116), sautés, and soups. Okra is used in Gumbo, a southern specialty soup, to help thicken it. Substitute okra for zucchini in ratatouille (SIS, p. 125). Dress cooked okra with butter and lemon juice, butter and curry powder, or toss with a vinaigrette and chill.

Nutrients: Vitamins A, B6, C, K; thiamin; folate; calcium; fiber.

1 lb raw = 8 cups whole (4 c. sliced)
1 lb cooked = 2 1⁄4 cups

The Fruit and Vegetable Guide is reproduced here with permission of Herald Press, publisher of Simply in Season.