High blood sugar is a very common symptom for many people and is also known as high glucose. When glucose is too high it’s because the body lacks enough insulin. Glucose is a by-product from all the foods we eat and is regulated by insulin. Insulin is a hormone that regulates the proper balance of glucose, and its purpose is regulate glucose from becoming too high or too low.
Glucose is an essential component for all bodily functions and an important source of energy for cellular activity. Even more so, it’s the main source of energy for the brain to function at optimum levels. When glucose levels are too high, it can cause many types of symptoms.
Symptoms of High Blood Sugar
What Causes High Blood Sugar?
According to Ayurveda, the root cause of high blood sugar comes from the combination of a sedentary lifestyle and eating too many foods that produce excess kapha and ama (toxin). Ayurveda calls high blood sugar Madhumeha, which is a condition similar to hyperglycemia.
With Madhumeha, the person lacks the ability to properly use insulin and causes excess glucose to build up in the blood. The kidneys try to compensate and some of the excess glucose is removed by the kidneys and excreted in the urine. Reduced insulin production and decreased insulin sensitivity are the contributing factors for madhumeha.
Kapha Pacifying Diet and Lifestyle
An Ayurvedic health plan for high blood sugar will recommend a diet and lifestyle that balances and supports healthy kapha dosha, and also removes ama (toxin), a sticky substance produced by poor digestion. An Ayurvedic health plan will always emphasis improving digestion with the proper foods and exercise.
Herbal Support for High Blood Sugar
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The Ayurvedic text lists four types of fats with medicinal healing qualities. They are ghritam (ghee), oil (sesame), vasa (muscle), and majja (marrow). Each one has its own unique properties, however ghritam has several special qualities that are unmatched. Ghritam will maintain its own healing qualities even when combined with herbs with different qualities.