Epic cholesterol-lowering birthday pie

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Mulberry to treat high cholesterol and lower blood glucose levels?

This is a fantastic raw vegan cake made with an incredible source of antioxidants, the mulberry.

Several studies demonstrated that this plant lowers LDL-cholesterol(the bad guy). This is due to two brother compounds, isoquercitrinand astragalin, contained in mulberries. The former, once ingested, is largely metabolised in the well-known antioxidant flavonoid quercetin. (1)

Moreover, a research group in Japan has found that white mulberry leaves contain compounds that inhibit the action of intestinal enzymes called alpha-glucosidases. Their function is to break disaccharides (double sugars, such as sucrose, maltose, and lactose) down to monosaccharides (single sugars, such as glucose, fructose, and galactose) so that they can pass through the intestinal walls into the bloodstream.

Thus, mulberry controls blood sugar and suppress postprandial (after-meal) spike in blood glucose levels.

Compared to Glibenclamide (a sulfunylureas commonly prescribed to patients with diabetes II), mulberry was found more beneficial at lowering patient total cholesterol, LDL and triglycerides, while significantly increasing their HDL-cholesterol (the good guy). (2)

How can you use mulberries?

After my father heard about it, he gladly introduced it as his favorite snacking-routine option at night, if he stays in watching soccer.

Here I share the recipe for a birthday cake I created thinking of those who want to celebrate BIG but want go LOW on their cholesterol and glycemic index.

Ingredients for crust

  • Mulberry 1 cupimage
  • 5 madjool dates
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 cup dried blueberries
  • ½ cup sultanas
  • 1 carrot
  • ½ cup rice flour
  • ½ cup sunflower seeds
  • 1 cup lineseed

Frosting

  • 1 cup soaked Cashew nuts
  • 1 teaspoon turmeric
  • 5 madjool dates

Topping

  • seasonal fruit
  • apricots
  • kiwi
  • strawberries
  • mulberries
  • blueberries

Directions

Making raw cakes is one of the easiest thing to do! It means no baking at all…so here is directions. Remember, you will need an high speed blender.

Blend all the crust ingredient, until they form a gooey paste. Remember to add the rice flour little by little, depending from the size of your carrot you will need the whole quantity of rice flour or a little less, in order to absorb the moist.

Line your favourite cake tray with baking paper and spread your crust to form a thick base.

Blend all frosting ingredient together, they will form a lovely yellow cream, resembling your typical Chantilly, with the differenc ethat this one is completely low fat, low GI and rich in anti-inflammatory properties (thanks to the turmeric!).

Let this rest in the fridge as you cut nicely all your favourite colorful seasonal fruit. I have used the fruit listed above, which looked and tasted FANTASTIC.

Spread the frosting over your crust and top it all with your fruits…with a cake like this one, there is always time to celebrate!

 

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References

1) Andallu B, Varadacharyulu NC. Antioxidant role of mulberry (Morus indica L. cv. Anantha) leaves in streptozotocin-diabetic rats. Clin Chim Acta 2003;338:3-10.

2) Andallu B, Suryakantham V, Srikanthi BL, Reddy GK. Effect of mulberry (Morus indica L.) therapy on plasma and erythrocyte membrane lipids in patients with type 2 diabetes. Clin Chim Acta 2001;314:47-53.

Viola Brugnatelli

Viola Brugnatelli is a Neuroscientist specialised in Cannabinoid circuitry & GPCRs signalling. Her academy and research training let her gain extensive experience on medical cannabis and terpenes both from preclinical as well as clinical perspective.
In her vision, collective human knowledge behold the power for overall improvement of life, thus, it should be accessible and shareable.
Viola is Founder of the science online magazine Nature Going Smart, and works as a consultant for companies & individual patients, as a speaker at seminars and workshops and as a lecturer in a CME course on Medical Cannabis in Italy, at the University of Padua.

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