Natural Treatments for Diabetes - Less Sugar, More Spice!
Diabetes (including its precursor, Metabolic Syndrome) is
one of the top five most significant diseases in the
developed world and is rapidly becoming a burden in the
developing world too. However contemporary research has
found that several spices including cinnamon, garlic,
fenugreek and caper have the potential to be effective
natural treatments for diabetes.
In order to understand the management of diabetes, it is
helpful to consider one of the most important underlying
defects in this disease; that of insulin resistance. Before
a cell will allow glucose through its protective membrane,
its insulin receptor must be "turned on" by insulin or a
chemical mimic. Insulin resistance occurs when the receptor
develops a weakened response to insulin resulting in the
cell's failure to absorb sufficient quantities of glucose
from the blood. This process culminates in energy
deprivation in the cells and raised blood glucose levels.
The primary cause of a poor insulin receptor response is
the chronic over-production of insulin. Not only does too
much insulin lead to receptor failure, but wide
fluctuations in insulin levels are also known to be an
important cause of this condition. These oscillating levels
are, in turn, closely associated with a diet high in
refined carbohydrate foods.
Extreme changes of insulin levels and associated insulin
resistance are abnormalities common to both diabetes and
metabolic syndrome and are typically the result of a diet
dominated by high glycaemic index foods. The rapid
absorption of high GI foods results in abnormally high
blood glucose levels. In order to stimulate the cells to
absorb this sudden glucose load, the pancreas responds by
releasing larger than normal quantities of insulin.
The excessive amount of insulin produced to achieve this
effect results in a sudden fall in blood glucose, and
within a couple of hours this level becomes very low. The
subsequent intake of more high GI foods causes the blood
glucose to rise dramatically once more, perpetuating the
cycle of wildly fluctuating glucose and insulin levels. If
this steady bombardment of the receptors by large amounts
of insulin continues over a long period, it eventually
leads to their insensitivity and malfunction and, finally,
insulin resistance.
A good diet is the most effective ways to prevent insulin
resistance. The consumption of predominantly low GI foods
means that insulin is released slowly. As a result, glucose
is absorbed by cells in a controlled manner and blood
glucose levels do not rise and fall so rapidly. This
prevents the harmful glucose – and thus insulin – peaks and
troughs that are associated with the repeated ingestion of
large quantities of high GI foods.
Reducing the proportion of high GI foods in the diet has
another, indirect benefit in terms of preventing insulin
resistance. Such foods are typically fattening and reducing
their intake can lead to weight loss. Obesity, and
particularly "central obesity", is another other important
cause of insulin resistance and tackling it is an effective
way to reduce the risk of diabetes and other chronic
diseases.
Other invaluable dietary tools for preventing and managing
insulin resistance and diabetes are the spices. These foods
counter the disease processes in several ways and can be
tremendously helpful, irrespective of whether individuals
are making dietary or other lifestyle changes.
Cinnamon, for example, is a potent inducer of insulin
sensitivity and the addition of as little as one gram a day
to the diet can reduce the blood glucose levels of
diabetics by a staggering 30 percent. It does this by
enhancing the enzymes that increase insulin receptor
sensitivity and inhibiting those enzymes with the opposite
action.
Cinnamon has the added benefit of lowering the abnormal
lipid levels commonly found in diabetics and reducing
oxidative stress caused by lipid oxidation in these
patients. Cinnamon is now available as a powder or an
extract as a treatment for diabetes.
Fenugreek is also highly effective at modulating glucose
metabolism and can lower the blood glucose levels of
diabetics by up to 45 percent. This spice both increases
insulin receptor sensitivity and normalizes the imbalanced
blood lipid levels of diabetics. The fiber contained in
fenugreek also lowers the GI of a meal, thus modulating the
post-prandial blood glucose levels by slowing the
absorption of high GI foods.
Ginger and caper increase sensitivity to insulin, and caper
mimics the effects of insulin. Garlic and coriander are
also insulin mimics, while coriander enhances insulin
secretion.
These and most other spices can, with their rich array of
antioxidants, help to prevent the complications of diabetes
by reducing the oxidation of fats.
Several spices, including chilies, can also help combat
associated conditions such as obesity by increasing the
metabolic rate and therefore helping to "burn off" excess
calories.
Spices possess an amazing potency and range of weapons in
the fight against diabetes. By helping to prevent, delay
and even treat one of worst and most widespread chronic
diseases afflicting the modern world, they offer useful,
natural treatments for diabetes.
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Dr Keith Scott is a medical doctor with a special interest
in nutrition. He has written several books including the
ground breaking, "Medicinal Seasonings, The Healing Power
of Spices" and "Natural Home Pharmacy".
Download a free pdf copy of "Medicinal Seasonings" and find
out more about how useful spices can be in the prevention
and treatment of diabetes at:
http://www.medspice.com
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