By Valerie Lull MH
Balancing blood sugar can be problematic. Many Americans have problems maintaining healthy levels and the diabetes epidemic makes it all the more challenging. Fortunately there are several herbs available that can help.
Fenugreek
Fenugreek is generally used in cooking. This herb has numerous health benefits including use for digestion and childbirth. Fenugreek is also used to lower blood sugar and this is thought to be because the seeds are high in soluble fiber, which slows down carbohydrate digestion and absorption.
Cumin
Cumin is a spice that is commonly used in Mexican, Middle Eastern and Indian cooking. It can also help lower blood sugar levels. In a study done in 2014 it was shown that fasting blood sugar levels decreased with cumin supplementation.
Parsley
Parsley is more than a garnish on your plate. It is loaded with nutrients.
In Turkey parsley is traditionally used for diabetes. In a study done in 2004 on diabetic rats, parsley showed significant lower levels of blood sugar. A tea made from parsley is a great way to use this herb.
Chili Powder
Chili powder is used extensively in Mexican cooking and is known for being hot. Chili may also help to level out insulin spikes after a meal. In a study done at the University of Tasmania, in Australia it was shown that after a meal containing chili powder the insulin levels spiked lower after a meal that contained chili.
References
https://nccih.nih.gov/health/fenugreek http://www.uofmhealth.org/health-library/hn-2090006 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4039583/ http://www.ncbi.nlm.nih.gov/pubmed/15742348
Ahuja, K. The American Journal of Clinical Nutrition, July 1, 2006; vol 84: pp 63-69.
My new book, The Sweet Side of the Stinking Rose: How to Use Garlic to Feel Good and Live Longer, is now out and available on Amazon. Check it out. Also check out my website at www.valerielull.com
Valerie Lull
Author
Valerielull923@gmail.com
Many scientific studies have been done on coffee and when taken in moderation coffee is good for most people. The problem is that some people are allergic to the caffeine in the coffee, or perhaps they just don't like coffee. There are a number of commercial coffee substitutes on the market that are available in health food stores and online. If you prefer, you can make your own herbal coffee substitutes that are caffeine free and you know exactly what's in them. Below are some herbal preparations.
Chicory
Chicory is an herb that has a beautiful little blue flower. It is often mixed with real coffee or it can be used alone. Chicory has a long tap root that can be cut up and roasted. It is then ground and made into a caffeine free beverage that is a coffee substitute. It's a favorite in New Orleans.
Dandelion
Another common herb used for coffee is dandelion root. Like chicory, dandelion also has a long tap root. These roots can be harvested, dried, cut up and roasted. It can be ground in a coffee grinder and then used to brew caffeine free herbal coffee substitute. There are commercial dandelion coffees available in nutrition centers and specialty food stores.
Chickpea
Chickpeas, also known as garbanzos are a legume. The chickpeas can be spread out on a cookie sheet and baked at 300 degrees until they are brown like coffee beans. After they have cooled down you can grind them in a coffee grinder and then use the grind like you would when making coffee. Chickpea coffee can be percolated, or boiled in water. You may want to use a tea strainer when pouring the brew to avoid sediment in your cup.
Barley
Barley alone or mixed with other grains is used to make coffee substitute drinks. Spread the barley thinly on a cookie and roast in the oven at 425 degrees until it is dark in color. Cool, then grind in a coffee grinder. Measure out a heaping teaspoon in a cup and add boiling water.
Does anyone remember Postum? It was a commercial product made by the C.W. Post company and sold in supermarkets for years. My parents did not drink coffee and Postum was a staple at our house. It was made from roasted wheat and molasses. Postum is making a comeback of sorts. It is available from two sources in the United States. Amazon.com and The Vermont Country Store. Be prepared for sticker shock, it is quite expensive. I have no connection with the Postum company, I just have nostalgic memories from days past.
http://coffeetea.about.com/od/typesoftea/a/Chicory.htm
http://www.motherearthnews.com/real-food/chickpea-coffee-substitute-recipe-zmaz77sozgoe.aspx
http://www.motherearthnews.com/real-food/barley-coffee-substitute-recipe-zmaz77sozgoe.aspx
http://www.vermontcountrystore.com/store/jump/productDetail/Catalog/Food_&_Candy/Breakfast/Postum/64003
Your comments are welcome. To leave a comment click on the words "1 comment" below. Be sure to check out my web site at www.valerielull.com
Valerie Lull
Author
Ten Spices for Health and Longevity
Ten healthy Teas
valerielull923@gmail.com
Chicory
Chicory is an herb that has a beautiful little blue flower. It is often mixed with real coffee or it can be used alone. Chicory has a long tap root that can be cut up and roasted. It is then ground and made into a caffeine free beverage that is a coffee substitute. It's a favorite in New Orleans.
Dandelion
Another common herb used for coffee is dandelion root. Like chicory, dandelion also has a long tap root. These roots can be harvested, dried, cut up and roasted. It can be ground in a coffee grinder and then used to brew caffeine free herbal coffee substitute. There are commercial dandelion coffees available in nutrition centers and specialty food stores.
Chickpea
Chickpeas, also known as garbanzos are a legume. The chickpeas can be spread out on a cookie sheet and baked at 300 degrees until they are brown like coffee beans. After they have cooled down you can grind them in a coffee grinder and then use the grind like you would when making coffee. Chickpea coffee can be percolated, or boiled in water. You may want to use a tea strainer when pouring the brew to avoid sediment in your cup.
Barley
Barley alone or mixed with other grains is used to make coffee substitute drinks. Spread the barley thinly on a cookie and roast in the oven at 425 degrees until it is dark in color. Cool, then grind in a coffee grinder. Measure out a heaping teaspoon in a cup and add boiling water.
Does anyone remember Postum? It was a commercial product made by the C.W. Post company and sold in supermarkets for years. My parents did not drink coffee and Postum was a staple at our house. It was made from roasted wheat and molasses. Postum is making a comeback of sorts. It is available from two sources in the United States. Amazon.com and The Vermont Country Store. Be prepared for sticker shock, it is quite expensive. I have no connection with the Postum company, I just have nostalgic memories from days past.
http://coffeetea.about.com/od/typesoftea/a/Chicory.htm
http://www.motherearthnews.com/real-food/chickpea-coffee-substitute-recipe-zmaz77sozgoe.aspx
http://www.motherearthnews.com/real-food/barley-coffee-substitute-recipe-zmaz77sozgoe.aspx
http://www.vermontcountrystore.com/store/jump/productDetail/Catalog/Food_&_Candy/Breakfast/Postum/64003
Your comments are welcome. To leave a comment click on the words "1 comment" below. Be sure to check out my web site at www.valerielull.com
Valerie Lull
Author
Ten Spices for Health and Longevity
Ten healthy Teas
valerielull923@gmail.com
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