Diabetes mellitus is nutritional and metabolic disorder. It is caused by an absolute or a relative lack of insulin, or by the inability of cells to use available insulin. If insulin is not available or is insufficient, sugar glucose builds up in the blood. Excess sugar gets in to the urine stream also. Thus diabetic will have high sugar in the urine and blood which can lead to complications.
A proper diet is extremely important. Food that does not contribute to excess sugar in the blood or urine is imperative.
Vegetables like cauliflower, cabbage, tomato, spinach, and turnip are good, especially if served raw. Cucumber, string beans-an excellent natural substitute for insulin- onoin and garlic, which reduce blood sugar, should be used extensively. Whole meal bread, dairy products like yoghurt, butter, milk, and cottage cheese should be included.
Bittergourd- with its juice and seeds reduce blood sugar levels- Jamun fruit (jambal fruit)- a traditional medicine for diabetes because its healing effect on the pancreas-Amla (Indian gooseberry), methi seeds (fenugreek) especially sprouted, Bengal gram, tender mango leaves and tender Margosa (neem), flowers are recommended. Here are few recipes using these healing ingredients.
Jamun Fruit (Nagapalam)
Jamun Fruit: 2 cups
Chat masala powder ½ tsp.
Wash the jamun fruit in salty water and drain. Chill till just before use. Before eating, mix in salt, chat masala and pepper powder.
Bettergourd seed and methi powder
Dried white Bittergourd seeds 1 cup
Dried neem (margosa) flowers ½ cup
Methi (fenugreek seeds) 2 tblsp
Salt 1-1/2 tsp.
Chillis powder 1-1/4 tsp.
Dry the karela (bitterground) seeds in the shade for few days. The neem flowers can be dried at home or bought from the store. Roast the methi, the neem flowers and the karela seeds in the mixie in to a fine powder. And citric acid. Bottle and use in curries, with rice or with yoghrut
Mango leaf and amla riatha (4 servings)
Tender mango leaves 1 cup
Amla (goose-berry, nellikai) 6
Grated coconut 2 tblsp
Green chiilies 2
Ghee ½ tbsp
Salt 1 tsp
Wash mango leaves, remove from stalk. Remove seeds from amla. Heat ghee in pan, fry the amla, mango leaves and green chillies for few minutes. When cold, graind in the mixie with coconut and salt till a smooth mixture.
Mix with thick yoghrut to make into riatha. Temper with ¼ tsp mustard seeds in a tablespoon of hot oil. This can be used as a side dish. A couple of tablespoons of choped raw cucumber can also be mixed into this riatha.
Whole wheat Upma (4 servings)
Fine whole-wheat granules (sambagodime) 1 cup
Chopped spinach 1 cup
Green chillies 2
Ginger 1 inch
Roasted groundnuts 1 tblsp
Oil 1 tblsp
Mustered seeds ½ tsp
Salt ¾ tsp
Chop all vegetables. Heat oil in kadai and ad mustard seeds. When it splutters, add chopped onion, green chalice, ginger and groundnuts. When the onion turns light gold in color, add the tomatoes, cauliflower and spinach. Saute a bit, add the wheat granules and fry. Add two cups of water and salt cover and cook on slow fire till well cooked and dry. Squueeze limejuices into it, mix it well and serve hot.
String beans and Channa curry (4 services)
Chopped string beans 1-1/2 cups
Channa dhal (kadalae paruppu) ½ cup
Oil 1 tblspn.
Garlic 4 flakes
Green chilli 2 (slit)
Salt 1-1/4 tsp
Cuminseeds(jeera) 1 tsp.
Turmeric powder ¼ tsp.
Chili powder ¼ tsp.
Soak channa dhal in water for ½ hour, drain. Chop the vegetables. Heat oil in pan, add onions turn light gold. Add tomatoes, fry till mushy. Add turmeric, chilli powder, beans, channa dhal and water. Cook covered, on a slow flame, adding more water if required, till both beans and dhal are cooked. Mix in salt. This can be served as a dry dish or with gravy, and tastes well with wheat bread or with rotis.
(If gravy needs to be thick, add a sprinkling of wheat flour into the simmering curry.)