From: Natural News

Top 5 herbs and spices that help lower blood sugar

1.Cinammon– This herb has been found to have 18 percent phenol content in dry weight. For type-2 diabetics or those who suffer from insulin resistance, studies have shown that improved insulin sensitivity and blood glucose control can be had for as little as ? teaspoon per day. Improved insulin resistance helps in weight control and lessens the risk of heart disease.

2.Cloves– This herb contains 30 percent levels of the antioxidant phenol in dry weight. It also contains the antioxidants anthocyanins and quercetin. This herb has antiseptic as well as germicidal properties. It also offers anti-inflammatory, analgesic and digestive health benefits. Clove oil can be used to for something as uncomplicated as toothaches, headaches, cough and even indigestion.

3.Oregano– This herb is popularly found in Spanish and Mediterranean cooking and is sometimes known as marjoram. It adds depth and flavor to any dish and goes well with tomatoes, eggplant and meat. It has been thought to treat bacteria and parasitic infection and its oil has been used to treat head lice. In a recent study, oregano was found to treat giardia – an infection of the intestines brought about by microscopic parasites – effectively. Herbalists even recommend it as a treatment for E-coli.

4.Sage– This herb contains phytosterols reputed to have a cooling action. Herbal medicine practitioners use it to treat uterine bleeding and cramps. A German study on this herb shows that diabetics who drank infusions of sage on an empty stomach reduced their blood sugar levels. It is popularly used to flavor meat and soup dishes and can even be drunk as tea.

5.Garlic– Garlic contains sulfur compounds – specifically hydrogen sulfide gas – which dilate blood vessels. It is this effect that reduces blood pressure. This same compounds help in the metabolism of iron and protect against oxidative damage and even high cholesterol. Garlic can be found in different types of vegetable and meat recipes and adds a characteristic flavor in soups and sauces.

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