With
over 2.35 million people affected by type 2 diabetes in the UK the
race is on to find a way to prevent deaths caused by diabetics
complications such as kidney failure, heart disease and stroke.
Indeed, heart disease is the leading cause of death in diabetics who
are up to four times more at the risk of death from heart disease as
non-diabetics. Used as a traditional
treatment in Europe, Asia, and the Middle East for centuries and
growing in popularity as a health
supplement in the West, garlic is well known for its ability to purify
the blood, regulate the bile ducts and activate gastric juices. In
recent trials and studies findings have singled out garlic as the
number one miracle food.
Rich
in active biochemicals, it is thought that consuming garlic could
offer metabolic benefits to those suffering with type 2 diabetes.
Garlic
is also helpful for diabetics as it helps to lower cholesterol levels
by
preventing the formation of cholesterol by the liver. As a
fermentable carbohydrate, garlic is good at stabilising blood sugar
levels and recent research has shown that these carbohydrates trigger
the release of gut hormones that enhance insulin sensitivity –
reducing blood sugar levels and controlling your weight.
Even
eating moderate amounts or taking garlic supplements can help to
regulate blood glucose and aid blood flow. Foods such as garlic are
the key to helping in the war against diabetes by enhancing the
body’s sensitivity to insulin. Scientists believe that the 400
chemical components found in garlic including allicin, allyl propyl
disulfide and S-allyl cysteine sulfoxide work to raise insulin levels
in the blood by regulating the liver’s activity so that more
insulin is available in the body.
In
terms of countering heart disease, garlic is believed to have
significant potential for preventing cardiomyopathy a common form of
heart disease that inflames and weakens the heart's muscle tissue.
But how does it work?
Like
onions, leeks and chives, garlic is rich in sulphur compounds. It is
the presence of sulphur which provides its distinctive smell that is
so very important in keeping the heart healthy. Garlic’s sulphur
compounds combat the vessel inflammation associated with
cardiomyopathy, easing the damage caused to heart valve linings
caused by oxidizing free radicals. These sulfur compounds
also lower blood pressure
in the course of their conversion to hydrogen sulfide. This process
dilates the blood vessels and lowers blood pressure. Furthermore,
garlic
has been shown to lower the risk of blood clotting by preventing
blood platelets in the blood from becoming too sticky.
For
those not fond of the herb’s unique taste, most experts agree that
there is no need for garlic to be eaten in its raw form to benefit
from its wonderful properties. Indeed, cooked garlic or garlic
extracts and oils can likewise provide good protection against free
radical. The charity
Diabetes UK is now funding research into the health benefits of the
herb which, if proved to be effective, could revolutionise treatments
for obesity and type 2 diabetes for future generations around the
world.
Written by Alexa Downing
