Glucose present in the blood is the result of ingesting foods

that release glucose from the gastrointestinal tract to the

circulation.During starvation, the body -mainly the liver-

released amounts of glucose are just sufficient to keep glucose

levels in the blood within the normal range.

Physiologically under normal conditions, Insulin is secreted in

response to glucose stimulation of the beta-cells of the pancreas

.To lower blood glucose, we have to either reduce the intake of

high glucose releasing foods, or stimulate the pancreas to

secrete more insulin.

Sometimes the pancreas B-cells ability to secrete Insulin is

partially or completely devastated leading to non insulin

dependent diabetes mellitus(NIDDM)-type ll-, or Insulin dependent diabetes mellitus(IDDM)

-type l-, respectively.

The other condition that may elevate blood glucose is what is

known as insulin-resistance, i.e.a reduced response of the body

cells to the effects of insulin resulting in reduced cell uptake

of glucose and causing the level of glucose in the blood to rise.

Since insulin effect is mediated through cell receptors, hence

any agent that modulate receptors so that their response to

insulin is enhanced , will result in enhancing glucose uptake by

the cells and lowering its blood level( actually this the way

many oral hypo-glycemic drugs act).

Many plants act this way of modulating cell receptors,cosequently

the traditionally used herbs or foods by diabetics are candidates

for modulating insulin receptors.

There are foods that affect the blood glucose loading capacity of

some other foods that release glucose into circulation quickly

i.e. these foods reduce the Glycemic Index of some other foods by

either :

1- Slowing the gastric emptying (decreased motility of the gastro-

intestinal tract) and thus slowing the rate at which glucose is

delivered to the circulation.

2- Holding the glucose(with other molecules) within a gel

consistency these foods form with water and also slow the rate of

glucose delivery to the circulation.

To summarise, foods that lower blood glucose may act through :-

1- Increasing the ability of pancreas cells to secrete insulin in

response to glucose stimulation.

2- Modulating the body cell receptors of insulin.

Onions, garlic,mustard and other cruciferous plants probably act

here.

3- Decreasing insulin inactivation.

Onions, garlic probably act here.

4- Reducing the Glycemic Index of some foods.

Fenugreek may act here.