Tea time may take on entirely new meaning for diabetics! The South African Medical Research Council scientists assert that there’s strong evidence to suggest that drinking rooibos tea has the potential to  delay and even  prevent the onset of type 2 diabetes. Wow, does that mean it’s time to chuck the coffee or what?

The rooibos plant is indigenous to South Africa and is part of the legume family. It is also a plant that is renowned for its health-boosting properties and is made into a non-caffeinated tisane that is sought after for its antioxidant properties and the calming effect that helps drinkers of the tea get a good night sleep. But recently a team of South African researchers have published promising results that suggest rooibos even has a beneficial effect on blood sugar.

Initially, researchers didn’t detect a noticeable change in the volunteers’ blood sugar levels. But four months into the experiment, there was a significant improvement in glucose tolerance as well as a  change in the fatty acid content of the blood.

The council’s scientist Nireshni Chellan says one in 14 South Africans suffer from diabetes due to poor lifestyle choices noting that: “Antioxidants are said to play a big role in terms of type 2 diabetes because type 2 diabetes is characterized by high levels of oxidizers and inflammation.”

Research studies with animals  have demonstrated that rooibos can also restore immune function and generally improve the immune system. For that reason alone rooibos deserves three cheers: hoorah, hoorah, hoorah!  But what is even better,   in a May 2009 issue of Phytomedicine, researchers noted improved blood sugar uptake in the muscles of diabetic mice as a result consuming unoxidized rooibos. Scientists then attempted a test tube experiment, using human pancreatic cells, and determined that unoxidized rooibos can stimulate the production of insulin in pancreatic beta-cells.

During one human experiment with rooibos, 23 type-2 diabetics were given a daily dose of about 25 ounces of rooibos tea. Initially, researchers didn’t detect a noticeable change in the volunteers’ blood sugar levels. But four months into the experiment, there was a significant improvement in glucose tolerance as well as a  change in the fatty acid content of the blood. It appears that the rooibos increased the level of polyunsaturated fats in the volunteers,  a significant change that may contribute to cells  being able to  absorb blood glucose more efficiently.

So what do you say? Anyone, care for a cup of tea?