What is Diabetes Mellitus?

It is a disease in which human body does not use the energy obtained from properly.

What are the symptoms of diabetes?

• • Increased thirst

• • Increased hunger

• • Frequent urination

• • Weight Loss

• • Weakness and Fatigue

• • Blurred vision

• • Numbness or tingling sensation in hand or foot

• Frequent yeast infection or urinary tract infection

Is there any treatment without any side-effects?

Of course the traditional herbal medicine protocol helps to increase the insulin secretion and also increase the insulin sensitivity thereby maintaining the blood glucose level.

How to start the treatment?

To start your 15 day free treatment CLICK HERE

Talk to the Dr Santhosh Selvam now

Diabetes mellitus is a rapidly growing metabolic disorder among the developing nations. Many people at pre-diabetes stage worry about how they got diabetes mellitus despite of following a healthy lifestyle. The cause of developing diabetes may be associated with a strong family history and stress.

Fasting Blood Sugar range between 100 to 120 mg/dL denotes a pre-diabetes stage. During the pre-diabetes stage patients can try to control their blood sugar with a moderate carbohydrate diet and exercise.

And when the fasting blood sugar range goes 150 mg/dL and above the patient should not delay and start diabetic medications along with a moderate carbohydrate diet.

Diabetes can be controlled and managed by Siddha and Ayurvedic medicines safely without any complications. Further HbA1C can be brought back to normal range within 3 month.

Call mobile to book your appointment: 9092915154

Cabbage

For every 100 g of cabbage, you’ll get 2.2 g of carbohydrate.

Cauliflower

For every 100 g of cauliflower, you’ll get 4.1 g of carbohydrate.

Broccoli

For every 100 g of broccoli, you’ll get 3.1 g of carbohydrate.

Tomatoes

Tomatoes only contain 3.89 g of carbs for every 100 g. You can eat them raw, roast them, or use them into a salad.

Cucumbers

Cucumbers are a refreshing and nutritious addition to any salad as they contain just 2.16 g of carbs for every 100 g.

Radish

For every 100 g of radish, you’ll get 3.63 g of carbohydrate.

Zucchuni

For every 100 g of zucchuni, you’ll get 2.7 g of carbohydrate.

Green Gram or Mung Bean

For every 100 g of boiled and sprouted mung bean, you’ll get 4.2 g of carbohydrate.

Spinach

For every 100 g of spinach, you’ll get 3.63 g of carbohydrate.

White mushrooms

Mushrooms contain only 3.26 g of carbs per 100 g.

Lettuce

Perhaps one of the most popular, though least nutritious, vegetables, lettuce has only 2.97 g of carbohydrate per 100 g.

Reference:

https://www.medicalnewstoday.com/articles/318601.php

Fruits and Vegetables with zero or minimal GI:

• Avacado
• Artichoke
• Cucumber
• Broccoli
• Cabbage
• Celery
• Cauliflower
• Green Beans
• Mushroom
• Spinach
• Peanuts
• Lettuce

 

Nuts with zero or minimal GI:

• Almonds
• Hazelnuts
• Macademia
• Pecans
• Walnuts

 

 

Glycaemic index (GI) is an indicator of how high the blood sugar levels can rise when you eat something. When people with type 2 diabetes mellitus eat foods with high GI, it results in a sudden rise in their sugar levels. On the other hand, low GI foods provide energy slowly unlike high GI foods and keep one full for a longer time. This helps in losing weight and lowering the fat levels. Foods like fruits, veggies, beans, brown rice, oats, etc. are better-suited for diabetics.

Glycemic – Index                 Diabetes

High    70 and Above     To be avoided completely

Medium   56 – 69     Can be eaten in restriction

Low   55 and Below     Should be included liberally

 

FOOD	GI
Roasted and salted peanuts	14
Cherries	22
Whole milk	27
Skimmed milk	32
Apples	38
Pears	38
Apple juice, unsweetened	40
Noodles	40
All Bran	42
Oranges	44
Orange juice	46
Brown Rice	50
Banana	55
Basmati Rice	58
Honey	58
Ice cream	61
Coca cola	63
White bread	70
Watermelon	72
Cornflakes	84

 

MENU	AMOUNT	CALORIES(Kcal )	PROTEIN(gm)
EARLY  MORNING
Fenugreek seeds + Water	1 spoon + 1 cup	—–	—–
Tea(without sugar)	1cup	35	4
Marie biscuits	2	50	——–
		Total calories-91	Protein-4
BREAKFAST
Stuffed Methi roti	1	91	3.5
Curd	50 gm	30	1.5
		Total calories-121	Protein-5
OR
whole boiled eggs	2	170	12
MID-MORNING
Apple	1	40	——
LUNCH
Chapati	2	170	6
Capsicum veg	1 med bowl	67.5	1.5
Dal	1 med bowl	130	6
Salad	1 med bowl	30	2
		Total calories-397.5	Proteins-15.5
EVENING
Milk	1 cup	35	4
Roasted chana	1 small bowl	85	6
		Total calories-120	Protein-10
DINNER
Chapati	2	170	6
Lauki veg	1 med bowl	75	2
Curd	50 gm	30	3.1
		Total calories-275	Proteins-11.1
		Total calories – 1050 kcal	Total protein- 50.5 gm

 

Ingredients

• Rice – 1 cup (Idli Rice/ Raw rice / Combination of both)
• Toor dal (Tuvaram Paruppu) – 1/2 cup
• Channa dal (Kadalai Paruppu) – 1/2 cup
• Moong dal (Paasi Paruppu) – 2 tbsp (optional)
• Urad dal (Ulitham Paruppu) – 2 tbsp
• Salt – as needed
• Dry red chilies – 4
• Asafoetida – 1/4 tsp
• Ginger – 1 ” piece
• Fennel seeds – 1 tsp
• Curry Leaves – few
• Oil – for making adai

Optional Ingredients

• Onion – 1 (chopped)
• Grated coconut – 2 tbsp
• Coriander- handful (finely chopped)

Method

1. Wash the rice and lentils couple of time. Soak it with just enough water along with dry red chillies for 1 hour.
2. Take it along with the soaked water in a mixie or blender. Also add the ginger, fennel seeds, asafoetida, curry leaves and salt.
3. Grind it to a thick coarse batter. You could make the batter thinner if you prefer but traditionally adai is thick and coarse. Mix in chopped onions or chopped coriander leaves or grated coconut if you prefer. You could also make plain adai without adding anything.
4. Heat a cast iron dosa griddle or a non stick pan. Take a spoonful of the batter and pour in the center. Spread the batter using circular motion with the back of the spoon.
5. Pour some oil in the center of the adai and also in the sides. Cover with a lid and cook for couple of minutes.
6. Flip and cook until both the sides are done. Usually it takes 2 minutes on each side. Leave the adai little longer on the tava uncovered if you prefer crispy adais.

Ingredients

• Oats – 1 cup
• Onion – 1/2 (finely chopped)
• Green Chilly – 1 (finely chopped)
• Garlic – 1 clove (minced)
• Salt – to taste
• Pepper powder – a pinch
• Water- 1 cup
• Milk – 1 cup
• Oil – 2 tsp
• Coriander- for garnish

Method

1. Heat oil in a pan and saute the onions, green chilly and garlic till they begin to sweat.
2. Now add the oats and fry along with it for 2 minutes.
3. Add salt and water and allow it to a boil.
4. Now add the milk and pepper powder to it and allow it to boil.
5. Garnish the rich and creamy oats soup with coriander or green onions. Serve piping hot with a slice of bread.

Variations

• You can add some finely chopped vegetables to the soup like carrots, green peas, etc.
• You can also add a pinch of garam masala or cumin powder to make the soup more flavorful.

Ingredients

• Ragi grains – 2 cup (You can also use 1.5 cups of Ragi Flour or Raikon instead)
• Urad dal – 1/2 cup
• salt – 1 tsp

 

Preparing Ragi Idli Batter

1. Soak urad dal and ragi grains separately for minimum 3 hours or overnight.
2. Grind the urad dal separately till it become fluffy.
3. Next grind the ragi separately (if using ragi grains).
4. Mix the urad dal batter and ragi batter together with required salt. (Note: If you are using ragi flour, grind the urad dal to a smooth batter and mix in the ragi flour to this. Add little water and mix to get a idli batter consistency.)
5. Whichever method you follow, let the batter ferment overnight or until it doubles in volume. (Note: If you are in a cold country, leave the batter in the oven with the light on to aid the fermentation process.)
6. After it ferments, you can make idlis or dosa immediately. You can also store the batter in the fridge for 3-4 days.

Making Ragi Idli

1. Grease the idli plates with few drops of oil. Fill the concave portion of the idli plate with the ragi batter.
2. Steam them for another 10 minutes in the idli vessel or any other closed vessel (it should not be air tight). Once the idlis become fluffy switch off the stove and allow it to rest for 2 minutes.
3. Remove them using a wet knife or spoon. Serve.

Making Ragi Dosa

1. Heat the dosa pan. Make it hot enough to sizzle away drops of water.
2. Pour 3 or 4 drops of oil and spread it on the pan. Pour some ragi batter and spread it using the spoon in a circular motion.
3. Add few drops of oil around the edge of the dosa. Wait for the batter in the edges to become slightly brown.
4. Now flip the dosa and cook the other side. Ragi dosa is ready for serving. This dosa will not get crispy like the regular dosa. Just cook it for 2-3 minutes per side.