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5. Garlic (Allium Sativum)
Treating diabetes is one of many uses for this versatile, powerful herb. Garlic contains ample amounts of glucose-reducing sulfur. It enhances the effects of insulin and improves the liver’s ability to convert glucose into glycogen. It also helps to lower cholesterol levels, improves cardiovascular health and prevents the formation of blood clots. It also prevents infections, which diabetics are prone to get.
I recommend using fresh, raw or lightly toasted garlic if possible. Consuming a clove or two daily is sufficient. Some people dislike the taste of the fresh herb, and for these people odor-free garlic capsules and tablets are also available. If using garlic supplements, I recommend that the equivalent of three to five grams of fresh garlic be consumed, in divided doses each day.
Some people may find garlic irritates the stomach. People who are taking blood thinners, have bleeding disorders, or who are undergoing surgery should not use garlic because of its blood “thinning” actions. Some studies regarding garlic’s ability to reduce blood sugar are conflicting, however I believe diabetics should use the herb regardless, due to its abilities to enhance overall wellness.
Diabetics have a longer list of foods to avoid than the average person – and some of those foods may not be so obvious.
