diabetes 2

In 1550 BC
the famous Ebers Papyrus advised treating diabetes with high fiber wheat grains. Not much has changed since then. Plant foods are the drug of choice for treating diabetes. There are large numbers of scientific research findings to confirm the effectiveness of plant foods in managing this disease. Through the centuries
more than 400 plants have been identified
used
and prescribed as diabetic remedies.

Raw onions and garlic have been long been favorite anti-diabetic drugs in Europe
Asia and the Middle East. The vegetable bitter gourd and the herb ginseng have been widely used for treating diabetes since the ancient time in India and China. Common mushroom is widely used in parts of Europe to lower blood sugar. Barely bread is a popular treatment for diabetes in Iraq. Other foods
used in different countries
in the treatment of diabetes include beans
cabbage
cinnamon
coriander seeds
cucumber
fenugreek seeds
Indian gooseberry and lettuce.

All these foods have anti-diabetic properties. Scientific research has confirmed that most of these foods
or their compounds
either lower blood sugar
or stimulate insulin production. Some of the more important foods that help to lower blood sugar or stimulate insulin production in diabetes patients are discussed here.

Artichoke is a tuberous root with a top like a sunflower. This vegetable contains good amounts of potassium
a fair amount of calcium and some iron and sulphur
all of which are needed by the body for maintaining good health.

Artichoke is beneficial in the treatment of diabetes because of its high insulin content. A fully ripe artichoke is said to contain more than two percent of insulin. Ripe artichokes are generally available only during autumn or fall. The insulin is converted into sugar in winter. Artichokes are most effective when eaten raw in salads. It cooking is required; they should be boiled
unpeeled
in a small quantity of water for about 10 minutes. Artichokes can be effectively combined with other vegetables.

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diabetes diet
diabetes treatment
diabetes causes visit www.diabetesmellitus-information.com

Many of the vitamins like Vitamin B complex
Thiamine or Vitamin B1 and Pyridoxine or Vitamin B6 are great controller of diabetes. Other vitamins like vitamin C and vitamin E also works great in controlling diabetes. Have a look on the benefits how they can help you controlling your diabetes.

Vitamin C - Vitamin C is considered highly beneficial in treating diabetes. Because of stress
urinary losses and destruction by artificial sweeteners
the vitamin C requirement is usually high in diabetics. Large amounts of this vitamin sometimes bring very good results. Dr. George V Mann in Perspective in Biology and Medicine recommended extra vitamin C for diabetics. Natural insulin output increases in diabetics with supplementary doses of vitamin C.

The intake of vitamin C in the form of dried Indian gooseberry (amla)
the richest known source of vitamin C
or tablets of 500 mg or from natural sources of vitamin C besides amla
are citrus fruits
green leafy vegetables
sprouted Bengal gram and green grams.

Vitamin E - This vitamin reduces considerably the devastating vascular damage accompanying diabetes. Dr. Willard Shute in The Complete Book of Vitamins recommends 800-1600 IU of vitamin E a day to prevent arterial degeneration in diabetes.

A Swedish study also supports vitamin E therapy for treating diabetes. Vitamin E helps diabetics decrease their insulin requirements. It would be advisable for a diabetes patient to take a daily dose of 200 IU of this vitamin for a fortnight at a time.
Rich Sources of Vitamin E. Valuable natural foods sources of this vitamin are wheat or cereal germ
whole grain products
fruits and green leafy vegetables
milk and all whole raw or sprouted seeds.

Other rich sources of vitamin E are cold pressed crude vegetable oils
especially sunflower seeds
safflower
and Soya beans oils
raw and sprouted seeds and grains
alfalfa
lettuce
almond
human milk etc.

Vitamin A - Diabetics are unable to convert beta-carotine to vitamin A. A supplement of this vitamin
therefore
becomes necessary. A dose of 15000 IU on alternate days is considered adequate by some authorities.

White Flour

Wheat is the most common cereal used throughout the world for making bread. It is a good source of energy. With its essential coating of bran
vitamins and minerals
it is an excellent health-building food.

Wheat is usually ground into flour for use as food. However refined wheat flour constitutes a serious health hazard of the various processed foods being used today for their delicious taste
white flour (maida) is especially harmful. The colossal loss of vitamins and mineral in refined wheat flour has led to widespread prevalence of constipation and other related disgestine disturbance and nutritional disorders
particularly diabetes. The consumption of white flour is thus an important contributory cause of diabetes
and its aggravation
if the disease has already developed.

White Salt

Common salt or sodium chloride is a major factor in maintaining the acid base equilibrium of the body. It is also essential for the production of hydrochloric acid in the stomach. Thus
while a certain amount of salt essential for the body system
it is required in very small quantities
ranging from 10 to 15 g per day.

Excessive use of salt puts extra burden on the kidneys
may cause high blood pressure
which is closely linked with diabetes. Excessive intake of salt promotes water retention in the body
which in due course may lead to obesity
which is a potent cause of diabetes. Too much salt is thus harmful and may promote or hasten the onset of diabetes.

Salt (sodium chloride) and sodium preservatives are added to most processed foods. A sodium-controlled diet must avoid or limit salted snacks; pickles and many others processed convenience foods.

Tea and Coffee

Drinking tea and coffee is a serious health hazard for the diabetic. The most alkaloid principle in both tea and coffee is caffeine. Caffeine is an addictive drug similar to cocaine in as much as it stimulates the central nervous system. While these effects are short-lived
it has been observed that they lead to withdrawal symptoms of irritability
lethargy
headaches and anxiety. The daily intake of tea and coffee causes indigestion and gas formation
diarrhea
and constipation. They also increase the blood sugar level
which may lead to diabetes or aggravate its symptoms where the disease is already present.

Fats

The excessive use of fats has been linked to development of diabetes. A recent study at the University of Colorado Health Science Center
USA found that intake of an extra 40g of fat day increases the chances of developing diabetes by three times. Fat rich diet
especially one saturated with animal fat
seems to damage the insulin’s effectiveness. Research at the University of Sydney in Australia measured the saturated fatty acids in the muscles cells of older non-diabetic men and the women undergoing surgery and found that higher the presence of saturated fatty acids in the cells
the greater the insulin resistance. On the other hand
higher tissue levels of polyunsaturated fats
particularly fish oil
indicated better insulin activity and lower resistance. Fish oil differs from animal fats in that fish oil contains polyunsaturated fatty acids. One of the fatty acids called omega-3 is especially good for the heart—it lowers cholesterol and protects from atherosclerosis. In fact
the researchers also reported that intake of omega-3 fish oil to the subjects effectively overcame their insulin resistance.

In another study
Jennifer Lovejoy
assistance professor at Louisiana State of University
USA
studied and the eating habits and insulin activity among 45 non-diabetic men and women. About half of them were obese and the remaining half of normal weight. In both cases
higher fat consumption increased insulin resistance. This indicates
says Dr. Lovejoy
that even normal individuals who decrease their insulin efficiency and boost their vulnerability to diabetes.

Meat and Meat Foods

One of the most important nutrition guidelines to follow is to “eat less saturated fat.” A quick and simple way to do that is to eliminate meat products. They are high both in saturated fat and cholesterol content. People with diabetes have a greater risk of heart disease earlier in life. The practically useless calories added by saturated fats contribute to above normal body weight and obesity
putting a diabetic at greater of heart disease.

Flesh foods are extremely harmful for diabetes. They increase the toxemic condition underlying the diabetic state and reduce the sugar tolerance. Most diseases of the human body are caused by autointoxication of self-poisoning. The flesh of animals increases the burden on the organs of elimination and overloads and system with animal waste matter and poisons. Chemical analysis has shown that uric acid and other uric poisons contained in the animal body are almost identical to caffeine and nicotine
the poisonous
stimulating principles of coffee
tea and tobacco.

The renowned journal Lancet
reports that a patient of diabetes must be persuaded to consume less animal foods. However
in cold countries where meat and mat products constitute the bulk of the diet
patients of diabetes should limit their intake of animal products to eggs and white meal like fish and poultry. Even their use of should be kept to the minimum; all red meat and red meat products should be eliminated from the diet.