Evidence supporting the use of: Mesquite
For the health condition: Sugar Cravings

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Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Mesquite (from the pods of the Prosopis tree) has a long history of use among indigenous peoples in the Americas, especially in arid regions such as the Southwestern United States and Mexico. Traditionally, mesquite flour was used as a naturally sweet food and as an alternative to sugar. Its mildly sweet taste and low glycemic index made it a staple for those who needed sustained energy without rapid blood sugar spikes. The traditional rationale for using mesquite to reduce sugar cravings stems from its fiber-rich composition and slow-digesting carbohydrates, which can help maintain steady blood glucose levels and reduce the urge for quick sugar fixes.

However, direct scientific evidence validating mesquite's ability to specifically reduce sugar cravings is limited. Some laboratory studies highlight that mesquite flour contains soluble fiber and slowly metabolized sugars, which may help regulate postprandial glucose and thus indirectly reduce cravings. Nonetheless, these findings are not robustly linked to clinical trials on sugar cravings per se. Most support remains anecdotal or based on the traditional use of mesquite as a sustaining, naturally sweet food that could replace more refined sugars. Overall, the justification for using mesquite to treat or support sugar cravings is rooted primarily in traditional dietary practices and the nutritional profile of the flour, rather than direct scientific validation.

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