Fenugreek Seeds for Diabetes Control

Fenugreek seeds for diabetes control? Fenugreek herb is a plant that is grown in the Middle East, India and Egypt. It has been known to be used by people of ancient times and is an Indian medicine to cure various diseases and ease a lot of body conditions.

Fenugreek seeds have been found to help diabetes control. Fenugreek is a plant, which is grown in Egypt, India and Middle East. Indian medicine in the ancient times used fenugreek to heal various body conditions and diseases. The seed of the fenugreek is the one that has medical purposes. Fenugreek seeds are being dried by Indians and setup several dishes such as tea.

Fenugreek seeds have no magic but an amino acid called 4-hydrxyisoleucine - the one that triggers insulin secretion in the pancreas. It likewise reduces insulin resistance and gives the body low blood sugar levels as a result. Fenugreek seeds also have alkaloids like carpaine, trigonelline, gentianine and fenugreekine which help lower blood glucose levels by slowing down the process of carbohydrates absorption. Fenugreek seeds and its beneficial components aid diabetes control by interfering and inhibiting the transport of glucose and by delaying the emptiness of the stomach. All these result to less and healthy sugar level in the blood stream and a better feeling.

Another advantageous effect of fenugreek is that it increases the receptors for insulin in the red blood cells. It also aids minor tissues to make use of glucose better.

A 1990 study published in the European Journal of Clinical Nutrition stated that the type 1 diabetics were given 50 grams of fenugreek seed powder that were defatted, twice daily on top of insulin medication. Their fasting glucose was dramatically lowered from 272 mg/dl to 196 mg/dl. As a plus, their LDL, cholesterol and triglycerides lowered too.

For type 2 diabetics, another study issued in Nutrition Research in 1996 where fenugreek seed was given twice daily (25 grams) on top of their medication. It did contribute to diabetes control by giving impressive results – a decrease of fasting glucose from 151 mg/dl to 112mg/dl. There was also a decrease of the glucose levels two hours after meal – an average A1C from 9.6 percent to 8.4 percent after eight weeks.