mellitus is a nutritional disorders, characterized by an abnormally elevated level of
blood glucose and by the excretion of the excess glucose in the urine. It results from an absolute
or relative lack of insulin which leads to abnormalities in carbohydrate metabolism
as well as in
of protein and fat.
is a disease known to the medical world since time immemorial. Its incidence
however, much higher at present than ever in the past. This is especially true in case of more
advanced countries of the world due to widespread affluence and more generous food supply.
The most commonly-used screening tests are the determination of the fasting blood glucose
level and the two-hour postprandial, that is after a meal. The normal fasting blood sugar content
is 80 to 120 mg. per 100 ml. of blood and this can go up to a level of 180 mg. per 100 ml. of
blood two hours after meals. Anything above these norms can be termed diabetic levels.
occurs in all age groups, from young infants to the elderly. The greatest incidence
occurs in middle or older aged persons. It is estimated that 80 to 85 per cent of all individuals
mellitus are 45 years of age or older.
The word diabetes
is derived from the Greek word meaning "to siphon to pass through", and
mellitus comes from the Latin word "honey". Thus two characteristic symptoms
, namely, copious
urination and glucose in the urine give the name to the disease. The normal volume of urine
passed daily is about one and a half litres. The urine is of a pale colour, has an acidic reaction
and sweetish odour. The quantity of sugar present in it varies from one-and-quarter decigram to
two and-a-half grams the total per day in many cases reaching as much as one kg in 15 litres of
A diabetic feels hungry and thirsty most of the time, does not put on weight, though he eats
every now and then, and gets tired easily, both physically and mentally. He looks pale, may
suffer from anaemia
, intense itching around the genital organs, palpitations and
general weakness. He feels drowsy and has a lower sex urge than a normal person.
has been described by most biological doctors as a "prosperity" disease, primarily
caused by systematic overeating and consequent obesity
. Not only the overeating of sugar and
refined carbohydrate but also of proteins
and fats, which are transformed into sugar if taken in
excess, is harmful and may result in diabetes
. Too much food taxes the pancreas
paralyses its normal activity. It has been estimated that the incidence
is four times
higher in persons of moderate obesity
and 30 times higher in persons of severe obesity
Grief, worry and anxiety also have a deep influence on the metabolism
and may cause sugar to
appear in the urine. The disease may be associated with some other grave organic disorders
disease. Heredity is also a major factor in the development
of the disease. It has been rightly said, " Heredity is like a cannon and obesity
pulls the trigger."
Any successful method of diabetes
treatment should aim at removal of the actual cause of the
disease and building up of the whole health-level of the patient. Diet plays a vital role in such a
treatment. The primary dietary consideration for a diabetic patient is that he should be a strict
lacto-vegetarian and take a low-calorie, low-fat, alkaline diet of high quality natural foods. 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 salivation
during the first part of the process of digestion.
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's needs. The unused and undigested
portion of raw starchy foods does not become injurious to the system, as it does not readily
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
well tolerated by diabetics. Fats and oils should be taken sparingly, for they are apt to lower the
tolerance for proteins
and starches. Emphasis should be on raw foods as they stimulate and
increase insulin production. For protein, home- made cottage cheese, various forms of soured
milks and nuts are best. The patient should avoid overeating and take four or five small meals a
day rather than three large ones.
The following diet should serve as a guideline.
Upon arising :
A glass of lukewarm water with freshly squeezed lemon juice.
Any fresh fruit with the exception of bananas, soaked prunes, a small quantity of
whole meal bread with butter and fresh milk.
Steamed or lightly cooked green vegetables such as cauliflower, cabbage, tomatoes,
spinach, turnip, asparagus and mushrooms, two or three whole wheat chapatis according to
appetite and a glass of butter-milk or curd.
A glass of fresh fruit or vegetable juice.
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.
Bedtime Snack :
A glass of fresh milk.
Flesh foods find no place in this regimen, 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 especiallybeneficial. String bean pod tea
is an excellent natural substitute for insulin and highly beneficial in diabetes
. The skin of the
pods of green beans are extremely rich in silica and certain hormone substances which are
closely related to insulin. One cup of string bean tea is equal to one unit of insulin. Cucumbers
contain a hormone needed by the cells of the pancreas
for producing insulin. Onion and garlic
have proved beneficial in reducing blood sugar in diabetes
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. It should, therefore, be
included liberally in the diet of the diabetic. For better results, the diabetic should take the juice
of about 4 or 5 fruits every morning on an empty stomach. The seeds of bitter gourd can be
added to food in a powdered form. Diabetics can also use bitter gourd in the form of decoction
by boiling the pieces in water or in the form of dry powder.
Another effective home remedy is jambul fruit known as jamun in the vernacular. It is regarded in
traditional medicine as a specific against diabetes
because of its effect on the pancreas
fruits as such, the seeds and fruit juice are all useful in the treatment of this disease. The seeds
contain a glucoside `jamboline' which is believed to have power to check the pathological
conversion of starch into sugar in cases of increased production of glucose. They should be
dried and powdered. This powder should be taken mixed in milk , curd or water.
The patient 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.
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.
Exercise is also an important factor in the treatment of diabetes
. Light games, jogging and
swimming are recommended. Yogic asanas such as bhujangasana, shalabhasana,
dhanurasana, paschimottanasana, sarvangasna, halasana, ardha-matsyendrasana and
shavasana, yogic krisyas like jalneti and kunajl and pranayamas such as kapalbhati,
anuloma-viloma and ujjai are highly beneficial.
Hydrotherapy and colonic irrigations form a very important part of treatment. The colon should
be thoroughly cleansed every second day or so, until the bowel discharge assumes normal
characteristics. Bathing in cold water greatly increases the circulation and enhances the capacity
of the muscles to utilise sugar.
The diabetic patient should eliminate minor worries from his daily life. He must endeavor to be
more easy-going and should not get unduly worked up by the stress
and strain of life.