Garlic for diabetes

 


Garlic is an established herbal remedy for hypertension, it is also a very good hypoglycemic agent increases sugar uptake by the blood for conversion to glycogen in the liver. Some researchers propose that allicin, the main medicinal constituent of garlic, reacts with the sulphydryl group of cysteine, glutathione, albumin, preventing them from inactivating insulin. Garlic's hypoglycemic effects have been demonstrated and documented in both animal and human studies. Garlic has also been reported to prevent tolbutamide-induced hyperglycemia - a significant effect.

 

Besides direct hypoglycemic activity, garlic helps prevent long-term diabetic complications like high cholesterol and atherosclerosis, It lowers harmful LDL and increases good HDL cholesterol levels to improve the LDL to HDL ratio. This proves helpful in averting coronary disease, the most common complication of diabetes.

 

Garlic is rich in the mineral Selenium, an antioxidant that helps fight free radicals. Diallyl sulphide (a major component of garlic oil) removes fatty deposits from artery walls and lowers blood pressure.

Tests show that one of the constituents of garlic causes a marked fall in blood glucose and an increase in serum insulin. Because of this, many diabetics take garlic alongside their medical treatments. Garlic is believed to bind well with compounds that would normally inactivate insulin. Thus allowing the available insulin to work more efficiently. This same effect has been noted when diabetics include onions in their diets. As the amount of dietary garlic needed is significant, a more satisfactory solution is to take a concentrated garlic supplement containing garlic oil equivalent to 3 grams of fresh garlic, three times daily.

 

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