In the United States, there is a growing trend among families, with small children, to provide healthy dietary lifestyles beginning at a very young age. For many children, consuming functional foods, rich in vital nutrients, in early childhood, will, in most cases, provide for an established pattern of healthy eating into adulthood. When choosing foods which are appropriate for children, consulting a nutritionist in the use of functional foods, such as onions, will provide for a better rounded nutritional outcome in the child’s development, especially in those suffering from child diabetes.
When consulting a nutritionist regarding functional foods, many will acknowledge children have a general dislike for the flavor of onions. While this dislike can be attributed to under developed taste buds, encouraging a child to consume some degree of onion will provide for an improvement in overall health, especially in those children who may be subject to diabetes. So, what about onions provides for a functional physiological benefit to a child?
Onions, as one of the largest crop productions in the United States, are commonly regarded, by most children, as a vegetable which is distasteful and unsightly. Incorporating fresh onions, however, in the diet of a diabetic child, will aid in reducing blood glucose levels and, therefore, reduce the complications commonly associated with childhood diabetes. It is through the onion’s biological component, known as allyl propyl disulfide that insulin is released and mobile within the child’s body, thereby working, with the pancreas, to reduce the glucose found in the child’s cardiovascular system, ultimately leading to an improved diabetic condition in children.
In addition to allyl propyl disulfide assisting potentially diabetic children with control over blood glucose levels, onions, when used as part of the child’s nutrition program, also work to control blood glucose levels with the introduction of the biological component, chromium. With many American children consuming excessive quantities of refined sugars and complex carbohydrates, onions provide all children, not just diabetic children, in the nutritional combination to offset blood glucose levels by restoring chromium often depleted in the diets of American children.
For diabetic children, neuropathic pain is quite common especially when involved in injury. Onions, through inhibition of naturally physiological inflammatory processes, also provide the diabetic child with a functional food, and natural alternative, in reducing inflammation, thereby improving the neuropathic pain so commonly associated with diabetes in children.
When consulting a nutritionist regarding a dietary program for a diabetic child, be sure to inquire as to the specific health benefits of onions. With yellow onions, generally, providing the most beneficial functional food qualities, most child nutritionists will agree, any onion is better than no onion. However, when free to select the type of onion a child will eat as part of a dietary program, choosing yellow onions over all other colors will provide the diabetic child with the most abundant flavanoids, thereby providing the most significant health application over any other onion on the market. Interestingly enough, it is the yellow onion that children most often prefer, and parents can often disguise most easily in foods, due to the color and flavor.
As with any childhood related disorder, using proper dietary programs may provide for relief of symptoms, improvement in disease and also plant the seed for a life of healthy eating habits.
For more information regarding child nutrition programs, visit a local child nutritionist by visit www.findanutritionist.com.