Diabeets:symptoms,causes,treatment

Summary:

Diabeets 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.

Keywords:

Diabeets, nutritional disorders, blood glucose, urine

Article Body:

Diabeets 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

the metabolism of protein and fat.

Diabeets is a disease known to the medical world since time immemorial. Its incidence is ,

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.

Diabeets 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

with Diabeets mellitus are 45 years of age or older.

Symptoms

The word Diabeets 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

urine.

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, constipation, intense itching around the genital organs, palpitations and

general weakness. He feels drowsy and has a lower sex urge than a normal person.

Causes

Diabeets 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 Diabeets. Too much food taxes the pancreas and eventually

paralyses its normal activity. It has been estimated that the incidence of Diabeets 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

like cancer, tuberculosis and cerebral 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."

Treatment

Any successful method of Diabeets 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

ferment.

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 and is

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.

Breakfast : Any fresh fruit with the exception of bananas, soaked prunes, a small quantity of

whole meal bread with butter and fresh milk.

Lunch : 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.

Mid-afternoon : A glass of fresh fruit or vegetable juice.

Dinner : 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 Diabeets. 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 Diabeets.

Recent scientific investigations have established that bitter gourd (karela) is highly beneficial in

the treatment of Diabeets. 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 Diabeets because of its effect on the pancreas. The

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 Diabeets 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 Diabeets. 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.