Thursday, August 21, 2014 14:04

Herbs And Vitamins That Cure Diabetes Disease

Posted by on Saturday, December 26, 2009, 12:14
This news item was posted in Diabetes category and has 1 Comment so far.

Vitamins, Minerals, and Supplements

  1. Vitamins C and E. Diabetics given vitamin C, one gram per day for three months, had an 18 percent reduction in HbA1c; high HbA1c is an indicator of poor long term blood sugar control. Elderly diabetics significantly improve glucose control after receiving vitamin E, 900 mg/day for 4 months .
  2. Vitamin B-6. In diabetics whose vitamin B-6 status is normal, double blind studies show that the addition of 50 mg/day of B-6 as a vitamin supplement improves long term blood sugar control 6 percent. A form of B-6 called pyridoxine alphaglutarate given 600 mg three times daily for four weeks to insulin dependent juvenile diabetics achieved a 30 percent fall in fasting blood sugars and a 32 percent improvement in long-term blood sugar control (decreased HbA1c). Type II diabetics experienced a 24 percent decrease in fasting blood sugars and a 24 percent decrease in HbA1c. After stopping the pyridoxine alphaglutarate, all values returned to previous levels within three weeks.
  3. Vitamin B-12/folate, particularly by injection, can cure diabetes disease and have shown benefits.
  4. Biotin. Average blood biotin levels are significantly lower in type II diabetic patients compared to healthy controls. Raising plasma biotin decreases fasting blood sugars in diabetics. The blood sugars of type II diabetics taken off insulin and treated with 16 mg/day of biotin for one week have been shown to decrease significantly.
  5. Inositol, given 500 mg twice daily to diabetics with peripheral neuropathy, has been reported to significantly improve nerve sensation. Not all reports confirm this finding.
  6. Chromium aids insulin action and assists in losing weight. A reasonable dose is 200 meg/day.
  7. Zinc tends to be utilized in higher amounts in diabetics, and zinc supplementation is a wise precaution (30 mg/day).
  8. Magnesium levels are lower in diabetic patients compared to healthy people. And levels in diabetics with heart complications were significantly lower than those without heart involvement. Magnesium levels in elderly persons are significantly lower than those of younger persons. Insulin production and insulin utilization improves greatly in magnesium-supplemented type H diabetics (400—800 mg/day). Manganese is commonly low in diabetics; 5—15 mg per day is a reasonable supplemental intake.
  9. Iron stores are elevated in 50 percent of poorly controlled type II diabetics. The most accurate index of iron stores is a blood ferritin test. In order to reduce iron content, patients with elevated ferritin have been treated with intravenous desferrioxamine (an iron chelating agent that removes iron), 10 mg per Kg twice weekly for 5—13 weeks. In 90 percent of those treated, in spite of the discontinuance of oral antidiabetic drugs, significant improvement occurred in blood sugars and triglycerides. Iron stores can be decreased by blood donations and avoiding iron in supplements.
  10. Omega-3 fatty acids. Supplementation with omega-3 fatty acids enhances insulin binding to cells. Eicosapentaenoic acid given to diabetics results in significant inhibition of platelet aggregation (i.e., platelets were made less likely to enhance blood clots). Doses should be limited to 2.5 grams per day. Diabetic patients with neuropathy (nerve damage) given four grams per day of evening primrose oil, high in gamma-linolenic acid, improve their pain and numbness symptoms. Red blood cell membrane flexibility (decreased in diabetics) improves to normal with sardine oil and other marine oils (omega-3 oils, two to four grams per day) after only four weeks. Increased red blood cell membrane flexibility improves circulation.
  11. Onion and garlic have both been shown to have blood sugar lowering effects and can be used liberally with benefit.
  12. Alpha lipoic acid, 200 mg twice daily, adds a new helpful dimension in treatment, with especial benefits in diabetic neuropathy.

Herbs

  1. Two bioflavonoids, catechin (one gram daily) and quercetin (400 mg twice daily) have been shown to stimulate the action of insulin and to scavenge free radicals. They are frequently helpful in control symptoms of diabetic neuropathy. Aloe, one half teaspoon daily for 4—14 weeks in Type II patients, has been shown to reduce fasting blood glucose from levels in the high two hundreds to 150 mg per dl.
  2. Type II patients given 100 or 200 mg per day of ginseng for eight weeks improved fasting glucose levels and resulted in weight ioss. Those receiving 200 mg daily demonstrated improvement in HbA1c (better long-term sugar control). Normalization of fasting blood sugars was achieved in four times as many patients treated with ginseng compared to those treated with placebo.
  3. Momordica charantia (bitter melon), prepared as a juice of the unripe tropical Asian fruit, lowers blood sugar (25-50 gm three times a day).
  4. Gymnema sylvestre is an Ayurvedic blood sugar lowering botanical contained in a product called Bio Gymnema, taken up to three capsules three times daily. It also contains other antidiabetic agents, including Pterocarpus marsupium , chromium, and biotin.
  5. In patients with type II disease due to liver cirrhosis, 600 mg of silymarin daily significantly reduces average fasting blood sugar, HbA1c, daily insulin need, fasting insulin levels, and blood free radical levels.
  6. Fenugreek, defatted, 100 gm daily, is recommended. Compared to baseline control values, non-insulin-dependent patients given 100 grams per day of defatted fenu greek seed powder for 10 days decreased their fasting blood sugars 3 0—65 percent.
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1 Response to “Herbs And Vitamins That Cure Diabetes Disease”

  1. 9 January, 2010, 7:37

    Well Diabetics always need to take care of their diet and also about the food they eat.Care has to be taken because all foods contain not only carbohydrate but also some energy value.You can eat more fruits, vegetables and whole grains.You need to select foods that are high in nutrition and low in calories.

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