yurveda describe diabetes as Madhumeha or Prameha.

Prameha means diabetes which involves high level of Blood sugar, frequent urination and presence of sugar in Urine, etc. Ayurveda considered prameha as sadhya(curable), yapya (paliable) and asadhya (incurable) Depending upon involvement of dosha.

Diabetes mellitus, previously considered as a disease of minor significance to health, is now becoming one of the main threats tohuman healths both in developed and developing countries.

Dietary habits and sedentary lifestyle are the major factors for rapidly rising incidence of Diabetes among developing countries. It can be controlled through improvement in patient’s dietary knowledge, attitudes, and practices.

Concept of Diet in Ayurveda

All food articles have their own properties ie Guna, Veerya, Vipaka & Rasa. When the food is ingested it undergoes the primary process of digestion and produces end products i.e. essence (saara) and waste (kitta)

In this the essence (saara) gets assimilated and absorbed.By the help of vyanavayu(air) it get circulated throughout the body and reaches different cells (dhatu).If the food substance (dravya) is having specific properties are  excess than depending on the nature of properties, the respective causative factors(agantudosha) is said to be increased in our body. So the out come after consuming a food depending upon many factors as-nature of consumed food, time of the food taken inside, digestive capacity of the person, Immuno-Metabolic status of the body, pre existing pathology, habituation etc. This is how the food habits involvesthe disease process is initiated in the body.

In madhumeha (Diabetes) since the amount of insulin required is reduced the amount of nutrition that obtained through food should be limited to the minimum necessary for maintaining the body weight at an appropriate level as well as leading the ordinary daily life. It’s important to avoid excessive caloric intake. The major nutrients, as well as vitamins and minerals should be supplied in appropriate amounts. This will result in smoother metabolism and reduce the risk factors such as Hyper lipidemia (high cholesterol) and Hypertension(High blood pressure) 

Diet for Diabetes

1. Sukadhanya/ Cereals

The traditional approach to diabetes focus on limiting Carbohydrates specially with high glycemic consuming whole grain cereals with more fiber will helps to maintain glucose level in balance. Daily intake of Carbohydrates should not exceed more than 40%of total calorieintake. Ayurveda promotes Kshudradhanyas (Millets) instead of rice which helps to maintain glucose tolerance.

1. Millets
2. Kodrava/ Kodo millet (Paspalumscorbiculatum)
3. Varaku
4. Kangu/Indian millet/Fox tail millet (Setariaitalica)
5. Tina
6. Nivara/Bengal wild rice (Hygroryzaaristata) Varinellu
7. Syamaka/Little millet (panicumsumatrnse) Chama

Fiber rich cereals like Yava (Barly), Madhulika(Ragi/ Finger millet) also help in themanagement of Diabetes. Soluble fiber delays glucose absorption from the small intestine and thus may help prevent the spike in blood glucose levels that follow a meal or snack. 

Other Dhanyas (cereals) indicated in Diabetes :

1. Yavam(Barley)
2.  Godhuma(wheat)
3.  Venu yavam(Bamboo rice)
4. Jurnam(Corn)
5. Vajrannam(pearl millet)

2. Simbi dhanya (pulses)

In normal or diabetic human protein rich diet (pulses) stimulates insulin secretion so as to reduce glycemia. High protein diet seems to have beneficial effects on weight loss and glucose metabolism.

1. Recommended diet:
2.  Rajasimbi (Soya bean)
3. Purana kulatha (1 year old horse gram)
4. Mudga(Green gram)
5. Chanaka (Bengal gram)
6. Adhaki (Toor dal)

Saka – Phala varga (vegetables& fruits)

1. Patola(Snake guard)
2. Karavellaka (Bitter guard)
3. Sigru (Moringa)
4. Bimbi (Covai)
5. Vruntaka(Brinjal)
6. Dadima(pomegranate)
7. All citrus fruits(Orange, Musambi,Lemon etc.)

 Krutanna (cooked foods-Classical)

1. Mudgadi yusha(Yusha -soup like preparation )

Ingredients

1. Mudga(green gram)
2. Adhaki(Toor dal)
3. Chanaka(Bengal gram)
4. 50-60grms equally

1. Sunti
2. Pippali

1. Each 3-6grm
2. Water 750-800 ml
3. Salt – As required
4. Ghee – As required

Preparation

Overnight soaked Pulses cooked well in water till it become semisolid consistency. Add salt as required, Smash the content and add ginger and pippali after frying in ghee.

Diabetes food recipe with Yava(Barly)

1.  BARLEY KHICHDI/ YAVA KRŚARA

Ingredients:

1. Barley: ½ cup

1. Water: 1½-2 cups

1. Cumin seeds: 1tsp

1. Onion:½ cup (chopped)

1. Carrot: ½ cup (chopped)

1. Capsicum: ½ cup

1. Salt: Q.S.

1. Green chilli: 1 tsp (chopped)

1. Coriander leaves: 3 tsp (chopped)

Method:

1. Soak the barley for 6-hours in water.
2. Take a pressure cooker; add soaked barley and 1-2 cups of water and pressure cook for 2-3 whistles.
3. Allow the steam to escape before opening the lid. Keep it aside • Take a kadai and add cumin seeds and start roasting.
4. When the seeds start spluttering, add the chopped onion, green Chilies and salt; sauté on a medium flame for 1 to 2 minutes. Add all the remaining vegetables along with water and salt; mix
5. Well on a medium flame for 4 to 5 minutes.
6. Allow the vegetables to cook well.
7. Finally, add cooked barley, little salt and coriander leaves; mix well and cook on a medium flame for 2 to 3 minutes.
8. Serve hot.

NOTE: Yavanna is indicated in Santarpanotha vyadhis)

2. BARLEY KHICHDI/ YAVA KRŚARA

Ingredients:

1. Barley: ½ cup

1. Water: 1½-2 cups

1. Cumin seeds: 1tsp

1. Onion:½ cup (chopped)

1.  Carrot: ½ cup (chopped)

1. Capsicum: ½ cup

1. Salt: Q.S.

1. Green chilli: 1 tsp (chopped)

1. Coriander leaves: 3 tsp (chopped)

Method:

1. Soak the barley for 6-hours in water.
2.  Take a pressure cooker; add soaked barley and 1-2 cups of water and pressure cook for 2-3 whistles.
3. Allow the steam to escape before opening the lid. Keep it aside
4. Take a kadai and add cumin seeds and start roasting.
5.  When the seeds start spluttering, add the chopped onion, green Chilies and salt; sauté on a medium flame for 1 to 2 minutes. Add all the remaining vegetables along with water and salt; mix
6. Well on a medium flame for 4 to 5 minutes.
7. Allow the vegetables to cook well.
8.  Finally, add cooked barley, little salt and coriander leaves; mix well and cook on a medium flame for 2 to 3 minutes.
9.  Serve hot.

NOTE: Yavanna is indicated in kaphāvṛta vāta (Ref: A.S. CHI: 24:23).

1.  ROASTED BARLEY DOSA/ VATYA DOSA

Ingredients:

1.       Barley:1 cup
2.       Salt3/4 tsp
3.       Water: :2 cups
4.       Fenugreek: 2 tsp
5.       Puffed Rice (laja):Half cup (optional)

• Method:

1.  Wash and soak the barley and fenugreek seeds in enough water in a deep bowl for at least 3-4 hours.
2.  Drain the water and dry roast in a pan till color reaches slightly Brown.
3. Take out from the pan and allow it to cool, take a mixer jar and add half cup of puffed rice and roasted barley.
4. Grind to smooth paste by adding enough water.
5. Transfer the mixture in to a deep bowl; cover it with a lid and Wait for 1 hour.
6. Heat a tawa pour a ladleful of batter on it and spread it in a circular motion to make a circle.
7. Cook on a medium flame till dosa turns golden brown in color and crisp. Take out of the pan and serve.

NOTE:

This recipe is best suited for patients who are suffering from metabolic diseases. Yava/Jau is indicated in kaphaja diseases. Though piştanna are guru in nature, since yava is laghu (Light for digestion), ruksa (Dry) and has sthairyakṛt karma (imparts stability), This dish made of yava/ Barley is indicated in kaphaja mehal Diabetes Mellitus, obesity and all metabolic Diseases. Don’t use this during inflammatory status or in jwara.Idea of frying of yava or barley is taken from C.S. 27th chapter (krtanna varga). Barley when deeply roasted without using oil gets the name ‘vatya’. This is particularly indicated in udavarta, kaphaja kāsa pratiśyāya and meha.