Diabetes and hypoglycaemia

Diabetes mellitus describes a group of disorders that result in higher than normal levels of the sugar glucose in the blood. This is due to two main reasons – a few diabetics have an autoimmune problem which results in a lack of production of insulin, the hormone responsible for the transport of glucose in the body. Without insulin glucose does not reach tissue cells which have no energy to function, and high levels of glucose in the bloodstream causes problems to the kidneys and eyes. These diabetics are termed insulin dependant and their problem usually manifests early.

Most diabetics develop later in life, and their problem is related to a lack of recognition of insulin by tissue cells. They have enough insulin and glucose but it cannot be transferred to where it is required. This form of diabetes tends to be an insidious process linked with a diet high in sugars and fats, lack of exercise and excessive weight gain.

Hypoglycaemia refers to an unstable blood sugar level, often linked to a resistance to insulin and is often described as a pre diabetic state. Common symptoms include fatigue, sleep problems and feeling unrefreshed on waking, mood swings and irritability ,and weight gain resistant to dieting. Insulin resistance can also cause high levels of blood fats.

Blood sugar swings will cause circulatory, heart and kidney problems, and cataracts. It is therefore very important that you should try and maintain a level sugar balance.

A healthy diet, exercise and herbal medicine can, in most cases, prevent blood sugar swings, and many people previously dependant on insulin have found that they can at least decrease their insulin intake. After several weeks on an appropriate diet based on low glycaemic index (GI) foods approximately 80% of diabetics need no medication and the remainder can reduce it. Low GI foods are important because they take longer to break down to the simple sugars that can be used by the body, and therefore blood sugar levels can be maintained more evenly, avoiding the sudden highs produced by the intake of high GI foods. This diet will reduce blood fats and help with weight loss.

To give an example we can compare 500 calories worth of chickpeas with 500 calories worth of baked potatoes – at first sight these would both appear to provide the same weight gain, but the potato has a high GI and the chickpeas have a low GI – the potatoes are low in protein and fibre, the chickpeas are high in protein and fibre, and both have different forms of starch. With the potatoes, 95% of the starch is transformed into glucose which quickly and easily goes through the intestinal wall into the bloodstream, resulting in high insulin release and then storage in the form of fat. When chickpeas are eaten only 30% of the starch is transformed into glucose because of its different chemical makeup, so there is only a low insulin response and little fat storage – so the potatoes (high GI) cause weight gain through fat storage and the chickpeas (low GI) do not.

Useful foods include:

  • Garlic – up to 6 raw cloves a day are beneficial to the pancreas, helping to balance glucose. It is rich in germanium, often used as a supplement for diabetics by nutritionists.
  • Fenugreek and coriander– used as tea or culinary spice s have good reputations as hypoglycaemic agents
  • Cedar berries – from Juniperus monosperma, and Gymnema sylvestris have been used by diabetics for improved sugar control.
  • Cinnamon – one teaspoonful daily improves response to insulin
  • Apricots and apples – are the best fruit; all fruit are good in moderation
  • Carbohydrate free snacks are useful such as nuts and seeds
  • High protein foods such as soya, meat., dairy, nuts, fish
  • High fibre foods with a moderate amount of fat should be eaten at each meal as this slows down sugar release
  • For sweet tastes try the herbs stevia and liquorice. Although liquorice should not be used if you have high blood pressure. Both of these can be used in cooking and in tea and coffee.
  • Seaweeds are good sugar balancers
  • Vegetables, especially high fibre vegetables
  • Wholegrains – such as quinoa, millet, barley, and oats. Oats are especially good as they can slow the rate of sugar metabolism. Use wheat and rice with caution (high GI) and try avoiding them if symptoms don’t go. When grains are refined they lose most of their nutritional value, including minerals such as chromium, zinc and manganese which have all been identified as controlling blood sugar.
  • Chlorophyll - is important in nutrient uptake and cell repair, and this can be obtained from green leafy vegetables, wheat and barley grass and algae.
  • Oils containing gamma linoleic acid regulate insulin and protect against diabetic heart, kidney and eye damage; these, together with omega 3 oils help clean the arteries. Flax or linseeds are one of the best sources of linoleic and omega 3 fatty acids, and it is better to soak or grind the seeds rather than use the oil as the oil goes rancid very quickly.
  • Gamma linoleic acid can also be found in evening primrose, borage and blackcurrant seed oils.

Foods that should be avoided include;

  • Refined sugar and products
  • Other refined foods such as white flour and white rice
  • Processed foods
  • Red meat, tea, coffee, alcohol and other stimulants, together with stress, cause a rise in blood sugar due to adrenalin and corticosteroid release. These should be at least reduced if not eliminated from your diet.

Relaxation and exercise can reduce blood sugar levels by themselves. All measures to improve circulation are very important – exercise, hot and cold showers, skin brushing, and spices such as cayenne, ginger and garlic.

Finally, although there is a lot you can do by yourself, it is worth remembering that we are all individuals, and as such what is right for you will not be the same for everyone. It is therefore worth seeking specialist help for your diabetes from myself or another herbalist when you will be prescribed the correct herbs for you.