Any successful method of diabetes treatment should aim at removing the actual cause of the disease and building up the entire health-level of the patient. Diet therapy is the basis of such a treatment. The primary dietary consideration for a diabetic patient is that he should be strict lacto-vegetarian and take a low-caloric, low-fast, alkaline diet of high quality, natural foods.<\/p>\n
Fruits, nuts and vegetables, whole meal bread and dairy products form a good diet for the diabetic. These foods are best eaten in as dry a condition as possible to ensure thorough ensalvation during the first part of the process of digestion.<\/p>\n
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Cooked starchy foods should be avoided as in the process of cooking the cellulose envelops of the starch granules burst and consequently the starch is far too easily absorbed in the system. The excess absorbed has to be got rid of by the kidneys and appears as sugar in the urine. With raw starchy foods, however, the saliva and digestive juices in the small intestine regulate the quantities required to be changed into sugar for the body\u2019s needs.<\/p>\n
The unused and undigested portion of raw starchy foods does not become injurious to the system, as it does not readily ferment.<\/p>\n
The diabetic should not be afraid to eat fresh fruits and vegetables which contain sugar and starch. Fresh fruits contain sugar (fructose) which does not need insulin for its metabolism and is well tolerated by diabetics. Fats and oils should be taken sparingly, for they are apt to lower the tolerance for proteins and starches.<\/p>\n
Emphasis should be on raw foods as they stimulate and increase insulin production. For protein, home-made cottage cheese, various forms of soured milk and nuts are best. The patients should avoid overeating and take four or five small meals a day rather than three large ones.<\/p>\n
The following diet should serve as a guideline.<\/p>\n
Upon arising :<\/span> A glass of lukewarm water with freshly squeezed lemon juice.<\/p>\n Breakfast :<\/span> Any fresh fruit with the exception of bananas, soaked prunes, a small quantity of whole meal bread with butter and fresh milk.<\/p>\n Lunch:<\/span> Steamed or lightly cooked green vegetables such as cauliflower, cabbage, tomatoes, spinach, turnip, asparagus and mushrooms, two or three whole wheat chappatis according to appetite and a glass of butter-milk or curd.<\/p>\n Mid-afternoon :<\/span> A glass of fresh fruit or vegetable juice.<\/p>\n Dinner :<\/span> A large bowl of salad made up of all the raw vegetables in season. The salad may be followed by a hot course, if desired, and fresh home-made cottage cheese.<\/p>\n Bedtime snack :<\/span> A glass of fresh milk.<\/p>\n Flesh foods find no place in this regime, for they increase the toxaemic condition underlying the diabetic state and reduce the sugar tolerance. On the other hand, a non-stimulating vegetarian diet, especially one made up of raw foods, promotes and increases sugar tolerance. Celery, cucumbers, string beans, onion and garlic are especially beneficial.<\/p>\n Cucumbers contain a hormone needed by the cells of the pancreas for producing insulin. Garlic has proved beneficial in reducing blood sugar in diabetes.<\/p>\n Recent scientific investigations have established that bitter gourd (karela) is highly beneficial in the treatment of diabetes : It contains an insulin -like principle, known as plant-insulin which has been found effective in lowering the blood and urine sugar levels. The diabetic patient should take the juice of three or four bitter gourds daily in between meals for positive results.<\/p>\n The patients should avoid tea, coffee and cocoa because of their adverse influence on the digestive tract. Other foods which should be avoided are white bread, white flour products, sugar, tinned fruits, sweets, chocolates, pastries, pies, puddings, refined cereals and alcoholic drinks.<\/p>\n The most important nutrient in the treatment of diabetes is manganese which is vital in the production of natural insulin. It is found in citrus fruits, in the outer covering of nuts, grains and in the green leaves of edible plants. Other nutrients of special value are zinc, B-complex vitamins and poly-unsaturated fatty acids.<\/p>\n","protected":false},"excerpt":{"rendered":"