Apothecarian Herbals

Type II diabetes (non-insulin dependent) has become one of the most common mid- to late-life diseases in the United States. Unfortunately, diabetes is also becoming more and more prevalent in children, teens and young adults. According to the National Institute of Diabetes and Digestive and Kidney Diseases, 15.7 million Americans—nearly 6% of the population—have diabetes (University of Maryland Medical Center, http://www.umm.edu/altmed/ConsConditions/DiabetesMellituscc.html). Fortunately, it can usually be reversed by simply changing one's diet and lifestyle and adding a few helpful supplements. In fact, according to The New Scientist, a recent study suggests that type II diabetes can be reversed in just three weeks solely by changing one’s diet and adding moderate exercise (http://www.newscientist.com/channel/health/dn8577.html).

The University of Maryland Medical Center (UMM) explains that diabetes occurs when the body loses its ability to maintain adequate blood sugar levels. This happens when the pancreas doesn't produce enough insulin, or when the body systems become insulin-resistant. Its primary causes are obesity, poor diets and lack of exercise. People who carry their weight around their middles are more susceptible to developing type II diabetes than people whose weight is either more evenly distributed or located around the hips and thighs. Luckily, the risk factors can be easy to reverse for most people.

Losing weight can often make a very big difference in lowering blood sugar levels. Some people have been able to stop their medication after losing just 10 pounds. Exercising is another easy way to lower glucose levels in the blood. When we exercise, more glucose goes to the muscles to keep them active; therefore, less glucose is accumulated and stored in the blood. Also, regular exercise can help with weight loss. Finally, eating well can not only help with losing weight, it can lower blood sugar through the types of nutrients we ingest and absorb.

The University of Sydney in Australia has a helpful online database called the Glycemic Index. It measures foods that contain carbohydrates by their Glycemic Index (G.I.) (the amount of carbohydrates contained in the food) and their Glycemic Load (G.L.) (which measures the quality and effect of the food's carbohydrate levels on the body). The higher the G.L., the worse the food will be for maintaining healthy glucose levels. Examples of high G.L. foods are white rice, white bread, baked potatoes, cooked carrots, French fries and sugar. A few low G.L. foods are brown rice, whole wheat bread, sweet potatoes, raw carrots, fresh fruit and beans. Eating low G.L. foods will help maintain lower blood glucose levels. You can search any food item for its G.I. or G.L. rating at www.glycemicindex.com. Also, eating diets that consist mainly of fresh fruits and vegetables, whole grains, quality proteins and healthy oils (olive, etc.) and low in fats, sugars and processed foods will normally result in many other health benefits as well, like lower cholesterol and blood pressure.

Of course, there are supplements and herbs available to assist our bodies with blood sugar control in conjunction with diet, weight loss and exercise. A few of these are as follows:

Alpha-Lipoic Acid: This is a powerful anti-oxidant that helps counter the effects of diabetes on the nerves (diabetic neuropathy) and improves the glucose-lowering action of insulin, thus lowering blood sugar levels. Some studies show alpha-lipoic acid has other health benefits, too (Mosby’s Handbook of Herbs and Supplements and Their Therapeutic Uses, St. Louis, 2003).

American ginseng: In a small pilot study, 3 grams of American ginseng was found to lower the rise in blood sugar following the consumption of a drink high in glucose by people with type 2 diabetes (Mosby’s, 2003).

Chromium picolinate: This supplement has been proved in many studies to improve insulin sensitivity in obese individuals. It also helps cut down on sugar cravings and raises “good” cholesterol levels in the blood. Deficiencies of chromium make cells resistant to insulin and lead to high blood sugar levels. Of 15 studies that have looked at the effects of chromium supplementation on the body’s ability to use sugar, 12 show positive results. Some researchers recommend daily doses of 200 micrograms of either niacin-bound chromium or chromium picolinate or nine grams (two teaspoons) of chromium-rich brewer’s yeast (http://www.umm.edu/altmed/ConsConditions/DiabetesMellituscc.html).

Cinnamon: Just half a teaspoon of cinnamon a day significantly reduces blood sugar levels in diabetics, according to a study released in 2003. The discovery was initially made by accident by Richard Anderson at the US Department of Agriculture's Human Nutrition Research Center in Beltsville, Maryland, and published in the journal Diabetes Care (Vol 26, p 3125).

Fenugreek: Preliminary and double-blind trials have found that fenugreek helps improve blood sugar control in patients with insulin-dependent (type 1) and non-insulin-dependent (type 2) diabetes. Double-blind trials have shown that fenugreek lowers elevated cholesterol and triglyceride levels in the blood. This has also been found in a controlled clinical trial with diabetic patients with elevated cholesterol (www.mothernature.com).

Fiber: The UMM website recommends a high fiber diet for diabetes prevention and treatment. In a large-scale study of nurses in the United States, women who consumed the most whole grain foods in their diets were nearly 40% less likely to develop diabetes than women who consumed the least. Studies have also shown that cholesterol levels improved in people with type II diabetes after they took supplements of a soluble fiber known as psyllium (Plantago psyllium).

Gymnema sylvestre: This is an herb that works to lower blood sugar levels. It is a member of the milkweed family that when chewed, can block us from tasting things that are sweet. According to Mosby’s Handbook of Herbs and Supplements and Their Therapeutic Uses, studies have confirmed its benefits.

Other supplements that may lower blood sugar include maitake mushrooms, bitter melon, magnesium, and B vitamins. In addition, bilberry, Vitamin C, zinc, hawthorn and quercetin may treat side effects from diabetes, like vision loss, circulation, and kidney damage.

The cost of prescription drugs rose an average of 7.4 percent a year from 1993 to 2003, which was more than double the average inflation rate of 2.5 percent (http://www.nchc.org/facts/cost.shtml). Changing your diet and exercising are free alternatives that can save you more than money – they can save your life.

DIABETES-FRIENDLY NATURAL ALTERNATIVES TO ARTIFICIAL SWEETENERS

Stevia is one of the most health restoring plants on earth, stevia researchers claim. Native to Paraguay, it is a small green plant with leaves that have a taste that can be 30 times sweeter than sugar. Besides the intensely sweet glycosides (steviosides, rebaudiosides and a dulcoside), various studies have found the leaf to contain proteins, fiber, carbohydrates, iron, phosphorus, calcium, potassium, sodium, magnesium, zinc, rutin (a flavonoid), true vitamin A, Vitamin C and an oil which contains 53 other constituents (www.healthyshopping.com/SweetLeaf/).

Luo han guo is a very sweet fruit found in China. Extracts of luo han guo (also spelled Lo han guo, Luo han kuo, or lo han kuo) are now being marketed as a sweetener. Lo Han Kuo is the fruit of Momordica grosvenori, a plant cultivated in the mountains of southern China. Information obtained from www.physicianformulas.com state that mogrosides, which are waters extracted from the Lo Han fruit, offer a sweet taste without elevating blood sugar. Lo Han Kuo Mogrosides are up to 200 times sweeter than sugar.

Xylitol is a white crystalline substance that looks and tastes like sugar. On food labels, xylitol is classified broadly as a carbohydrate and more narrowly as a polyol. Because xylitol is only slowly absorbed and partially utilized, a reduced calorie claim is allowed. It contains 2.4 calories per gram, or 40% less than other carbohydrates. Xylitol has been used in foods since the 1960’s. It is a popular sweetener for the diabetic diet in some countries. In the U.S., xylitol is approved as a food additive in unlimited quantity for foods with special dietary purposes. Xylitol bakes well. The only side effect is that too much xylitol can result in mild diarrhea in some people. According to research at www.xylitol.org, xylitol use reduces tooth decay rates both in high-risk groups and in low risk groups Sugar-free chewing gums and candies made with xylitol as the principal sweetener have received official endorsements from six national dental associations. Other studies have shown that regular use of xylitol gum can reduce the frequency of childrens’ ear infections.

Debbie Markel, Certified Herbalist and Certified Natural Health Professional, is the proprietor of Apothecarian Herbals in Powhatan. She can be reached at 598-5352 or at www.herbalconsultant.com.