How to consume Cassia seeds for lowering blood sugar

Cassia seed, as a traditional herbal medicine, has received some attention for its role in assisting blood sugar regulation.

In traditional Chinese medicine theory, it is believed to have functions of clearing liver heat, improving vision, and moistening the intestines to relieve constipation. However, its effect in lowering blood sugar is limited and it cannot replace standard anti-diabetic medications. Common methods of consuming cassia seed include steeping or boiling in water.

When preparing as an infusion, take 10-15 grams of cassia seed (approximately a small handful), pour boiling water over it, and let it steep for 10-15 minutes. It can be consumed as tea and re-steeped 2-3 times. If boiling, place the cassia seeds in a pot, add about 500 ml of water, bring to a boil, then simmer for 15-20 minutes. Allow to cool slightly before drinking.

It should be noted that cassia seed is slightly cold in nature, and the active ingredients may not easily extract when steeped directly in hot water. After being stir-fried, its properties become milder and the active components are more easily extracted. It is recommended to gently stir-fry the cassia seeds in a low flame until they turn light yellow and emit an aroma before use, to reduce irritation to the stomach and spleen.

During consumption, monitor blood glucose levels regularly to observe the effects of cassia seed tea and any bodily reactions, and adjust the consumption plan accordingly. Patients should also pay attention to dietary control, avoid high-sugar foods, and engage in appropriate physical exercise to aid in blood sugar management.