Heather's Corner: "The Mesquite Way To More Stable Blood Sugar Levels"

Did you know there is a connection between Diabetes and your backyard mesquite tree?

As the mesquite trees display their beautiful canopy over part of our backyard, I decided to do a little research on the true value of these trees. And as it turns out, this is no ordinary tree. With history rooted in Pima and Tohono O'odham tribes and mesquite pods that may offer interesting benefits for those with diabetes, the mesquite tree is far becoming one of the most interesting local specimens I've read about this far.

The mesquite tree grows throughout North America in dry arid climates. It is an "extremely hardy, drought-tolerant plant" and has been known to stretch it's taproot as far as 190 feet to reach ground water or it can switch rapidly to receive top ground water, such as from rain, depending on the necessity and availability. Some people, especially ranchers, find the trees a nuisance as they can compete with crops for moisture.

Traditionally, mesquite was a main staple for native people providing shelter, weapons, food, and medicine with those uses rapidly declining in modern times. And it is with this decline that perhaps allowed a very important glimpse into an epidemic now nationally on the rise today.

It was those sweet pods from the mesquite that native people once ground down into flour. It is flour that has soluble fibers. It is a flour that is slowly absorbed by the body so there is no rapid rise in blood sugar, thus allowing for stable levels of blood sugar.

As the diets of native people changed to include white flour, fruits, and sugars from grocery stores, desert tribes in particular suffered spiraling rates of diabetes and obesity. "Medical studies of mesquite and other desert foods show that despite its sweetness, mesquite flour (made by grinding whole pods) "is extremely effective in controlling blood sugar levels" in people with diabetes." Studies also show mesquite flour is a slow absorbing nutrient which can take 4-6 hours as opposed to typical flours we use today which take only one hour or so resulting in peaks and valleys of blood sugar curve.

Slowly there is a rise in modern day cooking with the reintroduction of mesquite flour. The flavor is described as nutty, molasses, caramel, and vanilla and can be purchased at various online venues or at "Native Seeds/Search Shop" (3061 N. Campbell Ave). You can find a wide variety of recipes including mesquite cornbread, mesquite banana bread, and mesquite oatmeal raisin cookies.

With increasing research providing information regarding the benefits of mesquite flour, it seems a simple and healthy way to continue to enjoy some of the foods we love. Please share with us any recipes you've tried with this time-tested flour and let's continue to celebrate the beauty and awe of our Oro Valley backyard.
---
Heather Nenadovich has lived in Oro Valley a total of five years. She has a B.A. in Psychology from the University of Arizona. Her husband is Canadian so she is a hockey fan by default and so are her two very clever children. When not being a mommy, she enjoys hiking in Catalina State Park, hand building pottery, and gardening. Her favorite things about living in Oro Valley are the towns recognition of art and culture, their commitment to preserving nature and the Christmas parade. (Also anything from GMG Chinese Bistro.)