Diabetes Causes and Symptoms and Vitamins for Natural Diabetes Cure

Diabetes Causes and Symptoms and Vitamins for Natural Diabetes Cure

Diabetes is one of the most common disorders in which either the pancreas produces insufficient amounts of the hormone insulin or the body cells become resident to the hormone’s effects. Managing diabetes is not very tough if you are quite sincere to your health. Plan your routine and diet and you will wonder how easy it is to tackle diabetes.

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The proper diet is essential for diabetic treatment. It helps magically in patients suffering from diabetes. It provides relief from symptoms and various complications in diabetics. Many diabetic patients can control their blood glucose by losing weight and that is possible only be proper diet. A doctor/dietician chiefly decides the foods to be eaten by diabetics. Because that diet is mainly healthy, interesting and easy to follow. It is no longer a boring diet schedule. People with diabetes are twice the risk of developing heart diseases, so they should reduce the intake of saturated fats, and cholesterol like meat and dairy products that are major sources of satuarated fats. Instead, they should make use of unsaturated and mono unsaturated fats like mostly vegetables oils are high in unsaturated fats and olive oil is a good source of mono unsaturated fat. It is the healthiest type of the fat.

American Diabetic Association recommends that the diabetic person should eat high fibre diet. It has been shown that the foods with fibres, such as fruits, vegetables, peas, beans and whole grain breads and cereals helps in lowering the blood glucose level.

The patients with diabetics should eat green leafy vegetables like Ghiya, Tinda, Tori, Kheera, Cabbage, Lettuce, Muli Palta, Palak, Capsicum etc. He should at tomatoes, bitterguard (Karela), amla powder, methidan powder, Jammu beej powder, Goondkatira (in milk), Garlic. Diabetic patient should have tea without sugar, lemon water (without straining), Clear vegetables and Dal soup, whole pulses, plain aerated water, clear tamarind (imli), water, Jaljeera, coconut water, diluted khatti lassi (buttermilk),

BITTER GOURD:

It is also known as Bitter Melon or Karela. Bitter melon is the English name of Momordica Charantia. It is a green cucumber shaped fruit with gourd like bumps all over it. It look s like an ugly, light green cucumber. It is firm like a cucumber and tastes very bitter. It is used as a food as well as medicine. It grows in topical areas, including parts of East Africa, Asia, the Caribbean and South America. Bitter Melon is chiefly helpful in the treatment of diabetes and psoriasis. The seeds, leaves and vines of Bitter Gourd are used extensively. The leaves and fruit have been used occasionally to make teas and beer, or seasonal soups in the western world.

APPLE:

Apple is the delicious fruit and most of the people enjoy eating apples. It has been found beneficial in the treatment of diabetes because of its rich pectin content. It is a natural ingredient found in the inner portion of apple. It helps in detoxification of the body by providing galacturonic acid which is needed for the elimination of various harmful substances from the body. This food also decreases the body’s insulin requirements. It has been strongly said that “An apple a day keeps the doctor away”. Apple is one of the wonderful gift of God to man for a healthy diet. Apples are also rich source of potassium. It is also a fighter against dangerous bacteria and viruses. It is one of the oldest fruits that man consume. Apple eaters achieve a good health that non-apple eaters never attain throughout their life.
ARTICHOKE

It is also known as Agathi flower.

Artichoke contains large amount of insulin, hence it is used for the treatment of diabetes. Artichoke also contains large amount of potassium, calcium, iron and sulphur which is required by the body to perform various vital functions.

BENGAL GRAM :

It’s Indian name of Chana. It is an important component of Indian diet. It possesses an anti diabetic properties. These seeds are rich in fibres. They reduces the rate of glucose absorption and also decreases the gastric emptying, thereby preventing the rise in blood sugar levels following a meal. Due to its presence in the body, the cells become more sensitive to insulin and an increase in the number of insulin receptor sites occurs and there is a stimulation of the cell’s ability to burn glucose. It also causes less glycosuria (i.e. passage of sugar in urine), thereby lowering fasting blood sugar levels and also lowers insulin requirements.

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