Fighting Diabetes: Healthy Way to Cook, Meals per Day, Eating Rules
Let us now understand the importance of healthy cooking. Also, how many meals should a diabetic have per day; and some important rules.
HEALTHY WAY TO COOK VEGETABLES
Raw vegetables consumed in salad form are very beneficial. But if vegetables have to be cooked at all, all efforts should be made to retain their nutritive value to the maximum.
Certain cooking precautions are mentioned below:
• Wash vegetables thoroughly with water.
• Chop vegetables into as large pieces as possible.
• Boil chopped pieces in water.
• Retain nutritive value by adding a pinch of salt. This helps preserve Vitamin-B Complex & Vitamin C.
• Avoid adding baking powder as they reduce effectiveness of pancreatic juices.
• Vegetables should be cooked over a low flame slowly.
• This helps retain their natural flavor and aids easy digestion.
• Valuable nutrients are destroyed when vegetables are cooked quickly over large flame.
• Cook vegetables in minimum water.
• Add enough water to only cover the vegetables.
• The cooking vessel should be covered tightly while cooking.
• Cook for a very short time and serve hot.
• Earthenware, copper and enameled brass vessels are best for cooking and they retain effectiveness of pancreatic juices. Avoid cooking vegetables in aluminum vessels.
HOW MANY MEALS A DAY?
• Diet of diabetics should be well planned.
• Eating at regular intervals is very important.
• Heavy meals and overeating must be avoided.
• Six small meals a day is ideal. Or eating four times a day is a must.
• Small frequent small meals help the distribution of carbohydrates over the day.
• As a result load over the pancreas is reduced and sufficient quantity of insulin is produced.
• Avoid fasting and skipping meals.
• You may feel giddy which indicates low blood sugar or hypoglycemia.
• Drink fruit juice or eat an apple immediately to provide energy.
• If hypoglycemia is left unattended it may lead to serious complications.
EATING RULES
Diabetics should follow certain eating rules:
• Avoid overeating or eating to a full stomach. Whenever you leave the table you should have the feeling that you could have eaten more.
• Avoid eating and drinking together. Water or other liquids should be taken half an hour before meal and one hour after meal. However vegetable soups, milk and buttermilk can be taken along with meals.
• Avoid eating when you are feeling low, tired, excited, worried or in bad temper because they hinder the manufacture of digestive juices. Always dine with a relaxed mind.
• Meals should never be hurried. Chew food as thoroughly as possible and eat slowly.
• If you lack appetite miss a meal or two till appetite returns.
• Avoid conversation while eating.
• Avoid heavy work after a sumptuous meal.
• Raw fruits and vegetables should never be eaten together.
Fighting Diabetes: Importance of Alkaline Foods, Potassium Rich Foods, Raw Foods
Let us now get acquainted with the benefits derived from consumption of alkaline foods, foods rich in potassium and raw foods
IMPORTANCE OF ALKALINE FOODS
• In diabetes patients there is a slowdown in fat and protein metabolism. This promotes hyperacidity condition.
• Therefore fresh fruits, vegetables, milk and milk products and other alkaline forming foods should be taken in liberal quantities.
• Alkaline foods help check hyperacidity.
• An ideal diet in a normal person comprises of 80 % alkaline and 20 % acid food.
FOODS RICH IN POTASSIUM
• Potassium rich foods play a significant role in the treatment of diabetes.
• The intake of Potassium improves the functioning of pancreas.
• Potassium is capable of healing and revitalizing cells of pancreas, provided interference from other food elements are avoided.
• Wheat, raw peanuts, skimmed milk powder; dried peas and melons are rich sources of potassium and can be taken liberally.
• Potassium supplements however can cause ulcer and therefore are best avoided.
• Potassium can build up in blood and tissues in people whose kidneys are not functioning properly. Hence, their diet should be planned under medical supervision.
BENEFITS OF RAW FOODS
• Raw foods have a clear advantage over cooked foods.
• Cooking increases Glycaemic responses of food; destroys cellulose and starch is easily absorbed into the system.
• The excess starch needs to be eliminated and so appears as sugar in the urine.
• Whereas in raw starchy foods, saliva and digestive juices in the small intestine control the quantities required to be changed into sugar for the body’s needs.
• The unused and undigested raw starchy foods are harmless because they do not ferment immediately.
• About 80 % of the diet should include raw foods as they boost and increase insulin production.
• In some cases diabetic who were on a diet comprising 90 % raw foods were able to eliminate medication altogether.
Sphere: Related ContentFighting Diabetes: Benefits of High Fiber Diets, Foods High in Antioxidants
Let us understand how Diabetes patients can benefit by having High Fiber Diets and Foods high in Antioxidants.
EAT MORE DIETARY FIBER
• High fiber diet is recommended for people suffering from diabetes.
• Fiber is digested very slowly and as a result blood sugar level rises very slowly.
• A high-fiber diet that includes fiber rich fruits and vegetables, whole grains, beans, sweet potatoes, oatmeal, zucchini, oranges and raisin helps reduce insulin dosage by 25 %.
• There are two types of fiber water-soluble and water insoluble fibers.
• Water-soluble fiber is especially helpful in diabetic patients. It includes gums, pectin and mucilage.
• Gel found in fruit, legumes and plant seed’s are rich sources of water-soluble fiber.
• Soluble fiber present in fruits, oatmeal, barley and dried beans helps reduce blood sugar levels considerably.
• Such soluble fiber should be gradually introduced into the diet of a diabetic.
• Many patients on high-fiber diet have decreased or eliminated the need for anti-diabetic medications or supplemental insulin.
FOODS HIGH IN ANTIOXIDANTS
• The risk of heart disease is 3 times more in diabetics.
• Hence, they should be extra careful and eat foods rich in antioxidants, beta-carotene and Vitamin C and E.
• The LDL (bad cholesterol) is more susceptible to oxidation, can become toxic and clog arteries.
• High levels of sugar in the blood lead to dangerous oxidation.
• Oxygen free radicals are released (during metabolism of sugar) and make cholesterol toxic. The bad effects can be reduced by constant supply of antioxidants.
• Antioxidants or free radical scavengers clean up the destructive reaction.
• Antioxidants are the best bet against high blood cholesterol, heart disease and cancer.
Good sources of antioxidants are:
• Beta-carotene: Yellow and orange vegetables and fruits and dark green leafy vegetables, carrots, tomatoes, asparagus, sweet potatoes, mangoes, peaches, melons, apricot, cherries, peas, spinach and broccoli.
• Vitamin C: Citrus fruits, Indian gooseberries, tomatoes, green peppers, green leafy vegetables, raw cabbage, potatoes, strawberries, kiwi fruit, black currant.
• Vitamin E: Seeds, whole-grains, nuts, almonds, soybeans, green leafy vegetables, vegetable oils especially sunflower oil and fish liver oils.
Sphere: Related ContentFighting Diabetes: Role of Vegetables, Fruits
Let us now understand the role of vegetables and fruits in fighting diabetes. Which vegetables, fruits help lower blood sugar while which ones should be avoided.
VEGETABLES: THE MORE THE BETTER
• Vegetables are low in calories, full of vitamins and minerals and are healthy. Some vegetables are rich sources of fiber too.
• Garlic and onions are extremely beneficial vegetables that help reduce blood sugar.
• Green leafy vegetables should form part of regular diet because it contains Manganese (an important ingredient of insulin).
• Bitter gourd lowers blood and urine sugar levels.
• Diabetic patients can liberally use most vegetables because they contain negligible amounts of carbohydrates and calories.
• Vegetables that can be consumed in larger quantities by diabetics are: Cabbage, celery, lettuce, fenugreek leaves, mint, spinach, amaranth, bitter gourd, ash gourd, eggplant, lady’s finger, French beans, cauliflower, cucumber, drumstick, turnip, snake gourd, ridge gourd, radish, onion stalk and pumpkin
• There are other vegetables that contain carbohydrates and therefore have a high calorific value than leafy vegetables.
• Vegetables that should be consumed in limited quantities by diabetics are: Root vegetables like carrot, potato, beetroot, colocasia, sweet potato, yam, tapioca and other vegetables like artichoke, green plantain, tender jackfruit, broad beans, double beans, cluster beans.
ARE FRUITS SAFE?
• Diabetics can eat fresh fruits though they contain starch and sugar.
• Very few fruits contain carbohydrates more than 15 %.
• Most fresh fruit (especially juicy ones) contain a lot of water.
• Of the little sugar present in fruits 50% comprises of glucose and nearly equal proportion of fructose. The calorie value of both glucose and fructose is similar.
• However in a diabetic fructose has an advantage over glucose because it is well tolerated and does not require insulin for metabolism.
• Diabetics therefore can consume fruits like any other normal person.
• A diabetic can eat two fruits a day.
• Each serving can comprise of 1 medium fruit or 115 grams chopped fruits or 170 milliliters juice.
• Fruits also provide fiber, vitamins and minerals required for good health.
• Vitamin C present in citrus fruits helps ward-off disease.
• It also contains manganese that is an important ingredient of insulin.
Fighting Diabetes: Proportion of Main Nutrients, Food Exchange Lists
PROPORTION OF MAIN NUTRIENTS
• Diabetics who can restrict their daily calorie intake to 1500 or less and follow a diet comprising of approximately 60 % carbohydrates, 25 % fat and 15 % protein are able to control blood sugar level successfully.
• The carbohydrate food should be natural, slow digesting and unrefined. Whole grains like oats, and millets are good examples.
• Diabetics usually have high cholesterol and triglyceride levels. These can be brought back to normal by decreasing fat intake, increasing fiber rich foods.
• Individuals consuming high fiber diet rarely suffer from diseases.
• Fats that we consume can be from either visible or invisible sources.
• Fats from oils, butter are visible fats. While, Fats from milk and milk products, meat, eggs, cereals and pulses are invisible fats.
• Both the quantity and type of fat, influences the body and cholesterol levels.
• Intake of saturated fats (animal fat) in diabetics should be controlled because their cholesterol level is usually high.
• Most vegetable fats are polyunsaturated and are healthy.
• About 1 gram of protein per kilogram of body weight is Recommended Dietary Allowance.
• Children, pregnant and lactating women require more protein for growth, development and psychological needs.
• Nuts, pulses and legumes, meat and meat products are all rich sources of protein.
• But proteins from vegetable source add fiber and do not contain cholesterol so they are better than animal sources.
Food Exchange Lists – How much of each food can you eat?
• Diabetic food is not as boring as it is anticipated.
• There is a wide variety of food that can be well planned and made into interesting, tasty, rich and satisfying food.
• Food Exchange Lists help classify different foods into groups.
• Vegetables, fruits, cereals, pulses and legumes, milk and milk based products; fats, oils and meat can all be classified.
• Each group contains foods with similar amounts of carbohydrates, proteins,fats and approximately the same number of calories.
• As the proportion of the nutrients and number of calories is the same, food item in any group can be exchanged or substituted with other food in the same group.
• This provides wide variety in food and diet planning for diabetics. This explains the concept of food exchange.
• But this concept is beneficial only when all the groups work together to supply nutritional needs for good health.
LEAFY VEGETABLES EXCHANGE LIST
These vegetables can be used in any quantity because their carbohydrate and calorie content are almost negligible.
Vegetable Exchange List
| Leafy Vegetables | Other Vegetables |
|---|---|
| Amaranth | Cauliflower |
| Cabbage | Eggplant |
| Corriander | Plantain flower |
| Mint | French Beans |
| Curry Leaves | Lady Finger |
| Celery | Green Mango |
| Spinach | Cucumber |
| Soya Leaves | Drumsticks |
| Lettuce | Onion Stalks |
| Fenugreek | Raddish |
| Pumpkin |
ROOT VEGETABLES EXCHANGE LIST
These vegetables provide Carbohydrates: 10 grams Calories: 50
Root Vegetable Exchange List
| Root Vegetables | Grams | Other Vegetables | Grams |
|---|---|---|---|
| Carrot | 105 | Broad Beans | 90 |
| Beetroot | 75 | Cluster Beans | 90 |
| Colocasia | 45 | Double Beans | 50 |
| Potato | 45 | Tender Jackfruit | 105 |
| Yam | 45 | Jackfruit seeds | 30 |
| Small Onion | 75 | Peas | 45 |
| Big Onion | 90 | Green Platain | 75 |
| Sweet Potato | 30 | Artichoke | 60 |
FRUITS EXCHANGE LIST
These Fruits provide Carbohydrates: 10grams Calories: 50
Fruits Exchange List
| Fruits | Grams | Number / Size |
|---|---|---|
| Apple | 75 | 1 small |
| Banana | 30 | Quarter |
| Custard Apple | 50 | Quarter |
| Dates | 30 | 3 |
| Figs | 135 | 6 medium |
| Grapes | 105 | 20 |
| Grapefruit | 150 | Half |
| Guava | 100 | 1 medium |
| Jackfruit | 60 | 3 medium pieces |
| Jambul | 50 | 10 big |
| Lemon | 90 | 1 medium |
| Mango | 70 | 1 small |
| Orange | 90 | 1 small |
| Pear | 90 | 1 medium |
| Pineapple | 90 | 1 round slice |
| Pomegranate | 75 | 1 small |
| Sapota | 50 | 1 |
| Sweet Lime | 150 | 1 medium |
| Watermelon | 175 | Quarter Small |
MILK EXCHANGE LIST
These Milk Products provide Protein: 5grams Calories: 100
Milk Exchange List
| Milk Products | Millilitres / Grams |
|---|---|
| Buttermilk | 750 milliliters |
| Curd | 210 grams |
| Cheese | 30 grams |
| Buffalo Milk | 90 milliliters |
| Cow Milk | 180 milliliters |
| Skimmed Milk (provides 10 gms protein) | 260 milliliters |
| Skimmed Milk Powder (provides 10 gms protein) | 30 grams |
CEREAL EXCHANGE LIST
Within this list one food item can be exchanged with other. A portion of 30 grams each Provides:
Cereals Exchange List
| Cereal 1 | Alternate Option |
|---|---|
| Rice | White Flour |
| Rice Flakes | Wheat Flour |
| Puffed Rice | Wheat Broken |
| Oatmeal | Semolina |
| Cornflakes | Spiked Millet |
| Maize | Finger Millet |
| Jowar | Barley |
FAT EXCHANGE LIST
Any food item in this list can be exchanged with another in the same list.
These Products provide Fat: 11grams Calories: 100
Fat Exchange List
| Food | Grams |
|---|---|
| Pistachio | 15 |
| Cashews | 20 |
| Almonds | 15 |
| Walnuts | 15 |
| Groundnuts Roasted | 20 |
| Coconut | 30 |
| Hydrogenated Fat | 11 |
| Groundnut Oil | 11 |
| Mustard Oil | 11 |
LEGUME AND PULSES EXCHANGE LIST
One food item can be exchanged with another in the same list. But it cannot be exchanged with cereal exchange list.
A portion of 30 grams each Provides:
Legume and Pulse Exchange List
| Name | Alternate Option |
|---|---|
| Green Gram | White Gram |
| French Bean | Dried Peas |
| Bengal Gram | Red Gram |
| Bengal Gram Roasted | Lentil |
| Bengal Gram Flour | Horse Gram |
Sphere: Related Content
Fighting Diabetes: Switch to Healthy Eating Habits, Low Glycaemic Foods Diet
• First and foremost step towards fighting diabetes is switching over to healthy eating habits.
• Few simple changes like eating more vegetables, fruits, grains and beans are highly beneficial in the fight against diabetes.
• In general the diet should provide balanced quantity of nutrients to the body.
• The special nutritional requirements of a diabetic should also be taken into consideration.
• Medical research has proved that high-carbohydrate, low-fat diet with adequate protein and dietary fiber is ideal for fighting diabetes.
• Such diet provides more volume and is more filling even if they are low in calories.
• Diets low in saturated fat, reduce cholesterol, help in weight control and keep diabetes away.
• Starches, fruits, vegetables and milk products are healthy foods although they raise blood glucose levels more quickly than fats and meat.
GLYCAEMIC INDEX OF SELECTED FOODS
• Foods containing same calories or carbohydrates may respond differently to blood glucose levels.
• Some carbohydrates like table sugar increase blood glucose quickly. While rice, wheat, potato other starches increase blood sugar slowly (complex carbohydrates)
• Glycaemic index measures how soon blood sugar levels increase after consumption of various foods.
• Foods that increase blood sugar quickly are called High Glycaemic foods. While those that cause a slow increase in blood sugar are called Low Glycaemic index foods.
• Diets with low glycaemic index are considered better for diabetics.
• However, wheat, carrots have high Glycaemic Index, but are still good for diabetics. These have complex carbohydrates (slow sugar) and so are preferred over food with simple carbohydrates.
• On the other hand milk has low Glycaemic Index but is bad for diabetics because of high calories and fat content.
• It increase body weight and lead to obesity, which is a high risk factor for diabetes.
GLYCAEMIC INDEX OF SELECTED FOODS
Foods with low glycaemic Index increases blood sugar slowly and are considered better for diabetics than diet with high glycaemic index.
• 10 to 19 % – groundnuts and Soybeans.
• 20 to 29 % – lentils, kidney beans and fructose.
• 30 to 39 % – apple, tomato soup, chickpeas, black eyed peas, skimmed milk, curd, yogurt and ice cream.
• 40 to 49 % – Bengal gram, black gram, beans, dried peas, sweet potato, whole meal oats and orange juice.
• 50 to 59 % – frozen peas, white noodles, potato chips and sweet corn.
• 60 to 69 % – white bread, beetroot, raisins, shredded wheat, sucrose, banana and sprouted green gram.
• 70 to 79 % – potato, broad beans, whole meal bread, millets and white rice.
• 80 to 90 % – honey, maltose, mashed potatoes, carrots and corn flakes.
• 100 % – glucose.
Foods to be avoided by Diabetes Patients: White Flour, White Salt, Tea, Coffee, Alcohol
Let us now understand why White Flour, White Salt, Tea, Coffee, Alcohol are not suitable for Diabetes patients.
WHITE FLOUR
• Wheat with its coating of bran, vitamins and minerals is an excellent food.
• It is one of the most commonly used cereals in the world.
• But, wheat used as refined white flour is accompanied with a lot of health complications.
• Refined white flour causes loss of vitamins and minerals.
• It leads to digestive disturbances and nutritional disorders like diabetes.
• Hence, white flour is a contributing factor for diabetes and can even aggravate things further.
WHITE SALT
• Common salt helps maintain acid-base balance of the body.
• It is also essential for the production of hydrochloric acid in the stomach.
• Thus the body requires about 10 to 15 grams of salt per day.
• Use of extra salt causes high blood pressure that is closely linked to diabetes.
• Excess salt causes water retention that may lead to obesity, a major cause of diabetes.
• Excess salt hastens the onset of diabetes and is thereby harmful.
• Most processed foods are loaded with salt and sodium preservatives. Hence, salted snacks and pickles are best avoided.
TEA AND COFFEE
• Drinking tea and coffee is a serious health hazard for the diabetic.
• Caffeine present in both tea & coffee is an addictive drug; stimulates Central Nervous System.
• Daily intake increases blood sugar level and may lead to diabetes or aggravate symptoms.
ALCOHOL AND DIABETES
• If you are suffering from diabetic complications or are not able to control blood sugar then alcohol is best avoided.
• Alcohol can worsen high blood pressure, damage nerves and cause coronary artery disease.
• Alcohol can only add calories and has no nutritional values.
• It can promote obesity. It affects the diet of a person and can lead to hypoglycemia.
Foods to be avoided by Diabetes Patients: Fats, Meat and Meat Foods
Let us now learn why consuming fats, meat and meat foods is harmful for diabetes patients. We will also learn, how to reduce fat intake using other substitutes
FATS
• Intake of excess fat is directly linked with development of diabetes.
• Risk of developing diabetes increases 3 times if 40 grams of extra fat is consumed daily.
• Effectiveness of insulin is damaged by fat rich diet.
• On the other hand, polyunsaturated fat especially fish oil encouraged better insulin activity.
• Omega-3 fatty acid lowers cholesterol, is good for heart and overcomes insulin resistance effectively.
• Tests have proved that even in normal individuals who consumed large quantities of fat; (especially animal fat) decreased efficiency of insulin and promoted the onset of diabetes.
FAT SUBSTITUTES: HOW TO REDUCE YOUR FAT INTAKE
• Use skimmed or semi-skimmed milk instead of full-fat milk.
• Natural yogurt or reduced fat cream is better than cream.
• Butter can be replaced by Margarine high in poly-unsaturates.
• Fish or white meat should replace red meat.
• Steamed, poached or grilled foods are better off than fried foods.
• High calorie and protein meals should be replaced by high-fiber meals.
• Fresh fruit or low-fat yogurt should replace puddings.
• Use fresh herbs for flavoring rather than salt.
• Mineral water or low alcohol drinks is better than Alcoholic drinks.
• Fresh vegetable or fruit juices should be preferred over tea and coffee.
• Eat fresh fruit instead of cakes and biscuits.
• Instead of mayonnaise use lemon juice for dressing.
• Replace cheese-based sauces with tomato-based sauces.
• Low-calorie drinks can replace fizzy-drinks.
MEAT AND MEAT FOODS
• Eliminate meat products to reduce saturated fat and cholesterol content.
• The calories that saturated fat supply contribute towards overweight and obesity, increase risks of diabetes.
• Fleshy foods are extremely harmful for diabetics.
• They increase toxemia condition and reduce sugar tolerance.
• The flesh of animals burdens the organs of elimination, overloads the system with poison and animal waste matter.
• The uric acid in animal body is similar to nicotine and caffeine.
• However, in cold countries meat and meat products form an important part of diet.
• In such cases diabetes patients should limit intake of animal products to poultry, egg and fish.
• Even these should be consumed in limited quantities.
Foods to be avoided by Diabetes Patients: White Sugar, Direct Sugar
We are now commencing a new series on “Foods to be avoided by Diabetes Patients”. White flour, sugar, tea, coffee, meat, meat products and excess salt promote diabetes and aggravate the condition further if disease has already developed.
Let us now learn pros and cons of consuming White Sugar, Artificial Sweeteners.
WHITE SUGAR
• Diabetes is common in persons who eat too much sugar.
• Increase in consumption of white sugar has led to an alarming increase in diabetic cases.
• When sugar is refined due to heat, life sustaining vitamins and minerals are destroyed and only sugar crystals are left behind.
• White sugar is difficult to digest, irritates stomach, robs the body of vitamins, leads to digestive disorders, increases need for insulin and promotes development of diabetes.
• It is also associated with obesity, which is a contributory factor for diabetes.
• Diabetic patients should keep an eye on total carbohydrate intake rather than only on amount of sugar they consume.
• Diabetics can eat sugar, but in moderation. Moderate amount is safe and it should be in substitution of other carbohydrates.
ARE ARTIFICIAL SWEETENERS SAFE?
• A wide variety of artificial sweeteners are available that are far less harmful than sugar.
• Saccharine and aspartame are non-nutritive sweeteners, which diabetics can use except during pregnancy.
• Artificial-sweeteners in beverages having meager amount of calories can be taken safely.
• But the problem is that many sugar free products are rich in saturated fats and cholesterol.
• Diabetic biscuits, chocolates, candies, other goodies that are available may contain no sugar but their calorific values maybe high due to presence of other ingredients and affect blood sugar level. Therefore diabetics should be more careful and keep an account of the calories they consume.
• Processed, semi-processed and ready to eat foods usually have direct sugars added to them and should be avoided.
• Dextrose, maltose, fructose, corn sugar, granulated sugar, sucrose, lactose, brown sugar and high fructose corn syrup are different terms of direct sugar that are mentioned on food labels and should be avoided.
Home Remedies and Other Foods Beneficial for Diabetes
Home Remedies for Diabetes
SHORT JUICE DIET
• Fasting over a long period is not advisable for diabetes.
• 3-day diet of orange juice and water exerts no harm.
• Fresh orange juice is to be diluted with equal quantity of water.
• This should be taken every 2 hours from 8 am to 8 pm for 3 days.
• Administer warm water enema to cleanse bowels during this period.
• It helps eliminate all accumulated morbid toxic matter.
• This juice therapy aids regeneration of beta cells of pancreas and stimulates liver to absorb glucose well.
ALL FRUIT DIET
• An all fruit diet usually follows a short juice diet (of orange juice and water).
• Fresh fruits should be eaten at 5 hourly intervals.
• Pear, Peach, Apple, Pineapple, Grapefruit and Orange are highly advisable.
FRUIT AND MILK DIET
• Fruit and milk-diet can follow an all-fruit diet for 5 days or more.
• Each fruit meal can be taken with a glass of milk.
• Thereafter a low-calorie, low-fat, lacto-vegetarian alkaline diet of good quality natural foods should be adopted.
• Vegetables, fruits, nuts, dairy products and whole meal bread form a good diet.
• These foods should be eaten in dry form to promote salivation during process of digestion.
Other Foods Beneficial for Diabetes
• Almonds: Almonds from which oil has been extracted out are considered beneficial in diabetes treatment. It is free from starch.
• Banana: Unripe bananas cooked as a vegetable are considered very valuable for diabetics. Bananas with skimmed milk help in weight reduction in treating diabetic patients.
• Buttermilk: Lactic acid present in buttermilk helps in the treatment of diabetes. It stimulates the secretion of the pancreas and thereby helps control blood sugar levels.
• Flour: Whole grain cereals help lower sugar in diabetics. Mixture of flours made from legumes, pulses, grains and cereals are especially beneficial. Example wheat bran, barley, jowar, Bengal gram, black gram and soybean flour
• Sour Fruits: Sour fruits stimulate the pancreas and increase insulin production. Sour citrus fruits and some apple are beneficial.
• Legume: Lentils and legumes release energy slowly, hence are very effective in diabetes treatment
• Tea: Tea prepared from parsley lowers blood sugar. Tea made from tender walnut leaves helps control diabetes.
Sphere: Related ContentFoods that Control Diabetes: Kidney Bean, Lettuce, Onion, Soybean, Tomato
Let us now learn the role and importance of Kidney Bean, French Bean, Lettuce, Onion, Soybean and Tomato in lowering blood sugar
KIDNEY OR FRENCH BEAN
• There are many varieties in French beans. But kidney bean is commonly used.
• They are high in carbohydrates and fiber.
• To keep diabetes under control they should be eaten in liberal quantities.
• Decoction prepared from the beans is an excellent remedy for treating diabetes.
• 60 grams of fresh de-seeded kidney bean pods are boiled in 4 liters of water on a slow fire for 4 hours. It is then strained well and left for 8 hours.
• 1 glass of this decoction should be consumed every 2 hours alongside diet restrictions.
• This treatment should be continued for 8 weeks.
• Remember to make fresh decoction everyday.
• Diabetes can also be controlled by juice extracted from French beans. It stimulates production of insulin.
LETTUCE
• Diabetics can liberally use Lettuce.
• It contains 3 % or less of carbohydrates and is one of the important foods prescribed for diabetes.
ONION
• Right from ancient times onion has been used for treatment of diabetes.
• This pungent vegetable lowers blood sugar in diabetes.
• Tests have proved that greater the dose of onion, faster the decrease in blood sugar levels.
• It can be eaten both in raw and cooked form.
• Onion affects the release of insulin and even prevents its destruction.
SOYBEAN
• Soybean is very nutritious besides being very valuable in the treatment of diabetes.
• Soybean bread has very little starch and is rich in fat and protein.
• It helps in the reduction in percentage and total quantity of urinary sugar in diabetes patients who are under dietary restrictions.
TOMATO
• It is a very good food for diabetic patients.
• It is low in carbohydrate and is useful for diabetic patients who want to lose weight.
• It controls the percentage of sugar in urine of diabetic patients effectively.
Foods that control Diabetes: Groundnut, Grapefruit, Jambul Fruit
Let us find out how to lower blood sugar by including Groundnut, Grapefruit, Jambul fruit in our diet.
GROUNDNUT
• Diabetics can eat a handful of groundnuts daily.
• It prevents malnutrition and vascular complications arising from diabetes.
GRAPEFRUIT
• Grapefruit is a citrus fruit that has great anti-diabetic value.
• If this fruit is eaten liberally there will be considerable reduction in diabetes cases.
• A person suffering from high blood sugar or a person who has a tendency towards it can have grapefruit 3 times a day.
• Simultaneously diet should include lots of fruits, vegetables and juices.
• Consumption of fats, sweets and starches should be reduced considerably.
• Continuous-grapefruit rich diet helps bring down sugar level in individuals not taking insulin. But, it takes longer for a person who is on insulin.
JAMBUL FRUIT
• Jambul fruit is also known as java plum or rose apple and possesses anti-diabetic properties.
• All, the fruit, seeds and juice can be used for the treatment of diabetes.
• It has substantial influence on the pancreas.
• The jamboline content present in the seeds check the conversion of starch into sugar (in case of increased production of glucose).
• Seeds are dried, powdered and mixed with water. It can be taken around 4 times a day. It reduces sugar in the urine and quenches thirst.
• The inner bark of Jambul tree is also considered beneficial in diabetes treatment.
• The bark is dried and burnt to a white ash. This ash is ground, strained and bottled.
• 2 grams of this ash should be given on empty stomach in morning and 2 grams each in the morning and evening after meals.
• For excessive urination in diabetes, seeds of jambul fruit can be used. 1 gram powder each in the morning and evening is effective in controlling the condition.
Foods that control Diabetes: Brewers Yeast, Black Gram, Curd/Yoghurt, Garlic
Let us now learn how to use Brewers Yeast, Black Gram, Curd / Yoghurt, Garlic effectively to lower blood sugar.
BREWERS YEAST
• Brewers Yeast is rich in trace mineral chromium.
• The pancreas produces more insulin with the help of chromium.
• It supports the body for normal handling of sugar.
• Brewers yeast lowers the insulin requirement of many diabetics.
BLACK GRAM
• This pulse is a very effective anti-diabetic food.
• For mild diabetes, germinated black gram with half cup of fresh bitter gourd juice is an excellent home remedy.
• It should be taken regularly for 4 months accompanied by a restricted carbohydrate intake.
• This combination also complements other treatments for severe diabetes.
• It also helps prevent complications due to malnutrition in diabetes.
• Milk extracted by grinding sprouted whole gram is also equally beneficial.
CURD OR YOGURT
• Curd relaxes friendly bacteria into the digestive system.
• It washes the pancreas off its acids and wastes.
• Cleansing stimulates the pancreas to function better and help in insulin production.
GARLIC
• Garlic is known to lower blood sugar in diabetes.
• It is rich in potassium. It helps replace large quantities of potassium lost in urine of diabetics.
• It also contains zinc, sulphur; which are constituents of insulin.
• It also contains Manganese that checks the onset of diabetes.
• Constituents of garlic block the inactivation of insulin in the liver. Hence promote higher blood insulin levels and lower blood sugar.
• Garlic prevents arteriosclerosis and relieves body pain.
• Garlic in raw, cooked or capsule form is equally beneficial. Take 1 or 2 cloves of garlic.
• Even garlic milk prepared by boiling 4-crushed garlic in 110 milliliters of milk is as good.
• But chewing raw garlic thoroughly, first thing in the morning is more popular.
Foods That Control Diabetes: Bitter Gourd, Bengal Gram, Broccoli
Let us now understand how Bitter Gourd, Bengal Gram, Broccoli are useful to control diabetes and lower blood sugar.
BITTER GOURD
• Bitter gourd has excellent medicinal properties and is used as anti-diabetic medicine.
• It has insulin like substance called plant-insulin that has proved beneficial in lowering blood and urine sugar levels. Hence it should be liberally used in the diet of a diabetic.
• Juice extracted from 4 bitter gourds should be taken on an empty stomach ever morning.
• Decoction prepared by boiling chopped bitter gourd in water is equally effective.
• Powdered seeds of bitter gourd can be added to regular meals.
• Bitter gourd is also a rich source of vitamins and minerals like Vitamin A, B, C and iron.
• Regular use can prevent eye complications, hypertension, defective metabolism of carbohydrates and neuritis all associated with diabetes.
BENGAL GRAM
• Bengal Gram also called chickpea is a valuable anti-diabetic food.
• Ingestion of water extract of Bengal gram increases glucose utilization in diabetes.
• When chronic diabetic patients were kept on a diet; that included liberal supplements of Bengal Gram extract, their insulin requirement decreased from 40 units to 20 units a day.
• Diabetic patients who were on a restricted diet, with limited intake of carbohydrates and liberal intake of Bengal gram extract, showed considerable improvement in their fasting sugar levels, glucose tolerance and urinary excretion of sugar.
BROCCOLI
• Broccoli is a popular food in Europe and is closely related to cauliflower.
• It is rich in trace mineral chromium that lowers blood sugar. Hence it is a popular anti-diabetic food.
• Chromium regulates blood sugar level; hence reduces medication, insulin needs of diabetics.
• Chromium may successfully prevent the onset of full-fledged disease in case of mild diabetes.
• For borderline cases it helps control glucose tolerance. Chromium also helps bring low blood sugar to normal.
Foods That Control Diabetes: Apple, Artichoke
In our new series, “Foods that Control Diabetes” we will now highlight foods that are used in treatment of diabetes. Most of these foods or their compounds either stimulate insulin production or lower blood sugar.
• There are approximately 400 plants used as diabetic remedies.
• In ancient times high-fiber wheat grains were used to treat diabetes.
• In recent time plant food have confirmed the effectiveness in treating diabetes.
• Asia, Europe, Middle East have been using garlic, raw onions as anti-diabetic since long.
• Europeans use common mushroom; people of Iraq use barley bread
• China and India have been using bitter gourd and herb ginseng as anti-diabetic herb.
• Jambul fruit, fenugreek seeds, coriander seeds, beans, Indian gooseberry, cucumber, lettuce, cinnamon, cabbage etc are used in treatment of diabetes in different countries.
APPLE
• Apple is one of the most valuable sub-acid fruit.
• It is rich in pectin content; which is a natural therapeutic ingredient and hence extremely beneficial in the treatment of diabetes.
• Pectin is found in the inner portion of rind and pulp.
• It helps in detoxification of the body and eliminates harmful substances.
• Apple helps reduce 35 % of the body’s insulin requirements.
ARTICHOKE
• Artichoke is a tuberous root and its top resembles a sunflower.
• It contains Potassium, calcium, iron and sulphur required for maintaining good health.
• Artichoke is high in insulin content and thereby beneficial in the treatment of diabetes.
• About 2 % of insulin is found in fully ripe artichoke.
• Ripe artichoke is available only during autumn.
• Artichoke are very effective when they are eaten in their raw form especially salads.
• They can even be cooked with other vegetables.
• For cooking boil the unpeeled artichoke in small quantity of water for 10 minutes.
Natural Methods of Diabetes Treatment: Chromotherapy
Let us become familiar with Chromotherapy and its benefits for diabetes patients.
CHROMOTHERAPY
• Chromo-therapy uses colors for treatment. According to this therapy, lack of color-harmony in the human system signifies the presence of diseases.
• Use of colored light helps to remove imbalance from the body.
• In this therapy the finest vibrations in nature are used for treatment.
• Along with right diet, exercises, adequate rest and relaxation, chromotherapy is best used as a supportive therapy.
The rainbow colors have healing powers. Yellow color occupies midpoint of the spectrum. Blue, Red colors are at the extremities. They are the principal colors in a rainbow and the other four being violet, indigo, green and orange.
How It Works?
There are two different methods of treating diseases by colors
• By application of light that is filtered through different colored glasses; and
• By external or internal use of color-charged water.
Application of light filtered through different colored glasses
• In first method, sheets of glass measuring 30 cms. by 36 cms. of different colors are used.
• These are placed in windows or in places where sunrays penetrate them and fall directly on the patient’s body.
• The treatment usually requires 30 minutes.
External or Internal use of color-charged water
• Colored bottles are used in the second method.
• These bottles are cleaned well. Three fourths bottle is filled with rainwater, distilled water or well water.
• The bottles are then corked and placed in bright sunlight for 3 to 4 hours.
• The water is then supposed to have acquired medicinal properties.
• This colored water can be used for both external and internal application.
Colors and their respective benefits
Lemon Yellow
• Lemon yellow is effective in the treatment of indigestion, diabetes and other diseases.
• It is a stimulant for the liver, spleen and brain.
• It is a laxative and diuretic.
Green
• Green and orange colors are beneficial in controlling diabetes.
• Green color helps pituitary gland to stimulate thyroid gland.
• Green charged water when taken on empty stomach in the morning or before meals is beneficial in diabetes.
• It also stimulates elimination of toxic matter.
• Washing the eyes with green-charged water and gargling are also recommended.
Orange
• Breathing of orange color has been found beneficial in the treatment of diabetes.
• An empty orange colored bottle corked at the mouth should be exposed to sunlight for an hour.
• The cork should then be removed and patient should breathe sun-charged air from the bottle for a few minutes.
• The procedure can be repeated 3 times daily.
• Alternately patients can drink orange sun-charged water about 15 to 20 minutes after every important meal.
Besides these diabetic patients should have liberal intakes of fruits and vegetables.
Sphere: Related ContentNatural Methods of Diabetes Treatment: Mud Therapy, Mud Pack, Mud Bath
Let us now understand how Diabetes patients can benefit from use of Mud Therapy, Mud Pack and Mud Bath.
MUD THERAPY
Mud therapy uses mud or clay packs, poultices and even mud baths to prevent, treat various diseases.
• It cools nervous system, activates different body organs and eliminates toxic matter from the body.
• Mud has several therapeutic qualities because it is rich in organic content.
• It takes longer to get heated and can hold the heat for a long time.
• The skin can tolerate mud at even high temperature.
• Compared to water bath, mud bath has milder action and is superior form of heat therapy.
• But mud loses its superior quality when it dries off.
• Mud used for mud treatment is preferably stored in tubs made of cast iron, wood, cement and ceramic.
• Two separate adjacent rooms are used for mud treatment.
• The room where mud is applied should have washable floors and walls.
• The mud is superheated before use.
• The room has also cold and hot water spray provision for washing after mud bath.
• The second room has a bed to rest after the bath. The same room can also be used for changing.
MUD PACK
• Clay obtained from about 10 cms. below earth’s surface is used for preparing mud -pack.
• The earth is dug out; impurities, dirt such as pebbles, compost are removed from upper layers.
• Then this soil is stored in a clean dry place.
• It is soaked overnight in water and then sieved and ground.
• This clay is then mixed with warm water to form a smooth paste.
• Depending on different types of applications, temperature and consist