Since that time, the basic principle for treating diabetes is to maintain the best possible glycemic control and to prevent organ damage caused by sugar. Excess sugar is always harmful, even to those who do not have diabetes. Sugar accelerates the aging process by forming compounds together with proteins. The term glycosylation describes this process. The more sugar that circulates in the body, the faster and more extensively glycosylation manifests itself.
Collagen is the basic building material of our connective tissue. Our blood vessels are formed of connective tissue and are predominantly made of collagen. Collagen is particularly sensitive to sugar. As a result of the glycosylation process, new compounds are born, called advanced glycosylated end products (AGE); these compounds are quite stable. AGEs are quite harmful to the whole body. They cause inflammation, which leads to many different problems. This creates a deteriorating spiral and early death when many bodily systems fail. Heart disease, blindness, renal failure and leg amputations are typical complications of diabetes.
Glycosylation is a problem especially for those with diabetes. It is the cause of all long-term complications stemming from the disease. The glycosylation process happens considerably more quickly among diabetic patients than among those who do not have diabetes. Sugar also damages the peripheral nervous system, which together with vascular damage, causes gangrene in the legs. Eyes and kidneys are also sensitive to this process.
Another problem is after-meal sugar spikes, so-called postprandial hyperglycemia. It has been shown that these sugar spikes damage the inner layer of arteries. To counteract this process, doctors currently recommend heavy medication, which means taking mealtime insulin medications in addition to other medication.
Reducing the amount of carbohydrates is the first step. We do not know why reducing the amount of carbohydrates changes the overall metabolism. After a certain limit, there is a dramatic change. In my experience, the border is 60 grams of carbohydrates, while in some cases it is a bit less.
The second step has to do with the quality of the food. It should be as nutritionally dense as possible. Many of these nutrients protect the body from the harmful effects of sugar. Asian countries have a long history of diabetes nutrition therapy. Many of the herbs taken for example in China balance the blood sugar. People have learned how to use herbs without knowing how they affect the body. Today we know how these herbs and plants counteract the effects of diabetes. The nutrients in plants inhibit the alpha glucosidase enzyme, which breaks down starch and disaccharides into glucose.
The inhibition of the enzyme slows down the absorption of sugars. Enzyme inhibitors mainly reduce the increase in postprandial plasma glucose. Among patients with non-insulin-dependent diabetes mellitus, these inhibitors decrease postprandial plasma glucose by as much as 40 to 50 mg/dL (2.2 to 2.8 nmol) and hemoglobin A1C by 0.5% to 1.0%. Herbs are remarkably effective in the treatment of diabetes.
Unfortunately, researchers in the Western world have not studied the potential benefits of herbs to a significant extent. Most studies are oriented in the direction of developing chemicals that can be patented. That is why I encourage people to avoid processed food and to make their own food. Many of the plants used in Asia are exotic and difficult to find in the average food store. But now we know that many ordinary plants have the same features. Curcumin is a very potent herb that inhibits quite effectively the glucosidase enzyme, and it has many other health effects as well. Turmeric is my favourite herb, one that I recommend diabetes patients use on a daily basis. All plants and herbs contain anthocyanins, polyphenols, flavonoids, terpenoids and, of course, curcuminoids. This essentially means that all spices, herbs, berries, fruit (limited amount) and vegetables are useful for the treatment of diabetics. My favourite is marjoram. There is a potent antioxidant called pygcocenol, a French maritime pine bark extract, which is a member of the anthocyanidin family. In the old days in northern Europe, people added powdered pine bark to flour when there was a shortage of grains. People were healthy in those days; this all turned upside down when wheat was introduced.
Some mushrooms also inhibit the glucosidase enzyme. The most studied mushrooms are Maitake, Reishi and Shitake, but I believe that many other mushrooms have same effect. Ganoderma lucidum is an old Chinese medicinal mushroom. It has also been used in Siberia and in northern Europe for many other purposes as well. The Chaga mushroom (Inonotus obliquus) has been used as a very old Russian folk remedy; it helps fight cancer and also helps prevent the formation of the glucosidase enzyme. Chaga mushrooms are quite popular today among health-conscious people in northern Europe. Chaga mushrooms grow on birch trees. Birch trees also grow in the northern states of the US and in Canada.
I have published a Kindle version of my book, Nutrition Therapy for Diabetes, in English.
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