Nature’s Remedy For Diabetes

I quote today’s blog title from the book “Ampalaya : Nature’s Remedy for Type 1 and Type 2 Diabetes,” by Frank Murray, author and co-author of some 46 books on health and nutrition.

The 224-page book, published by Basic Health Publications,Inc., contains case studies of diabetes patients who have opted to take control of their disease through eating the vegetable “Ampalaya” or bitter melon. The success stories are from his observations during his stay in the Philippines, as well as numerous cases and studies from Europe and the U.S.A.

In one of the chapters, Murray writes “As you will learn in the book, type2 diabetes can often be prevented or controlled with lifestyle changes and by taking supplements of, or eating ampalaya, an amazing vegetable that is being used around the world to lower blood sugar levels.”

“Research studies on type 1 and type 2 diabetes show that using the dried fruits of ampalaya (also called bitter melon) as teas or capsules can safely lower blood sugar, thereby improving the overall health of people with diabetes. The vegetable itself is also tasty and beneficial. This book will teach you everything you need to know to put ampalaya to work for you,” the author adds.

Murray discusses 14 sub-topics of diabetes and mentions how New York City is facing an epidemic of diabetes, this according to the New York Times. “It was found that eight percent of adults in the city have the disease, which is double the rate eight years ago. 12.2 percent of them are Hispanics and 10.8 percent are non-Hispanic blacks. Whites who are not Hispanic have the lowest rate of five percent and Asians are second to last with 6.8 percent.”

Here’s what you can benefit from eating this veggie, “One ampalaya vegetable, which is made up of approximately 43 percent moisture, contains a variety of vitamins, minerals, and other nutrients. It’s minerals include calcium, iron, and phosphorus. The approximate vitamin content of an ampalaya vegetable includes : vitamin B1 equivalent to 0.06 mg; vitamin B2 equivalent to 0.03 mg; and vitamin C which is equivalent to 55mg.”