---------- Forwarded message ----------
From: Diabetic Newsletter <dgm-lists@diabeticgourmet.com>
Date: Thu, Aug 5, 2010 at 8:43 PM
Subject: The Diabetic Newsletter - August 02, 2010 - DiabeticGourmet.com
To: palashbiswaskl@gmail.com
THE DIABETIC NEWSLETTER
August 02, 2010 - Volume XI; Issue #11
From Diabetic Gourmet Magazine -- http://DiabeticGourmet.com
Online Version: http://diabeticnewsletter.com/2010-08-02-dnl.shtml
Find more on Twitter: http://twitter.com/diabeticgourmet
-- Sponsored by CandyS Drops Liquid Sucralose -------
NOW AVAILABLE: CANDYS SUCRALOSE
CandyS is a new liquid sucralose sweetener that
tastes just like sugar! The conveniently sized
bottle makes it easy to carry with you.
Suitable for Diabetics and individuals who
what to cut down their caloric intake.
Only $2.95 for a 200 drop serving bottle.
Order a 6-pack for only $17.70 and get FREE Shipping!
CandyS is ideal solution for a reductions of your
consumption of sugar while enjoying the taste of
sugar in your favorite foods! (drinks, coffee,
tea, fruit juice, jam, cakes, etc.)
Get more info and recipes, as well as a
free shipping offer, right now at:
http://www.CandySdrops.com
---- End of Advertisement -----
TABLE OF CONTENTS:
=========================
In The News (5 News Items)
Active Community Discussions
Feature Recipes:
- Spinach Dip
- Italian Spinach Dip (w)
- Tuna Noodle Casserole
- Corn, Leek and Red Pepper Casserole (w)
- Meatloaf
- Mushroom Meatloaf (w)
- Chewy Granola Bars
- Cherry Almond Bars (w)
Diabetes 101:
- What Diabetics Can Do to Prevent Heart Disease and Stroke
- Keeping Your Heart and Blood Vessels Healthy (w)
Food and Cooking:
- Any Meal is Better with a Salsa Beat
- Recipe: Tropical Salsa
- Celebrate the Foods of Mexico (w)
- Mexican Tomatillo Soup Shows Regional Flavor (w)
Diabetes Q and A:
- How do doctors diagnose diabetic neuropathy?
- The Nerve Damage of Diabetes (w)
Diabetes Related Explanations & Definitions
Special Sponsor's Message: CandyS Drops Liquid Sucralose
Newsletter Information; Removal Link
This edition's recipes are excerpted, with permission, from
"Forbidden Foods Diabetic Cooking." You can learn more here:
http://diabeticgourmet.com/book_archive/details/12.shtml
=========================
IN THE NEWS
=========================
FDA Statement on AVANDIA
http://thediabeticnews.com/news/1661.shtml
Implanted Glucose Sensor
Works for More Than 1 Year
http://thediabeticnews.com/news/1662.shtml
New Treatment for
Crippling Diabetic Charcot Foot
http://thediabeticnews.com/news/1663.shtml
ACCORD Eye Study Finds 2 Therapies Slow
Diabetic Eye Disease Progression
http://thediabeticnews.com/news/1665.shtml
Cashew Seed Extract an
Effective Anti-Diabetic
http://thediabeticnews.com/news/1664.shtml
Get the news while it's still news! Subscribe for free to
"The Diabetic News" or read online at http://TheDiabeticNews.com
ACTIVE COMMUNITY DISCUSSIONS
=========================
Browse all forums at: http://diabeticcommunity.com
OmniPod insulin pump - looking for opinions...
http://diabeticnetwork.com/community/DCForumID8/129.html
Freaking Out...
http://diabeticnetwork.com/community/DCForumID33/20.html
=========================
THIS WEEK'S RECIPES
=========================
View our recipe archive at http://DiabeticGourmet.com/recipes
---------------------
SPINACH DIP
Yield: 12 servings (1/4 cup each)
Source: "Forbidden Foods Diabetic Cooking"
Book info: http://diabeticgourmet.com/book_archive/details/12.shtml
Notes: This recipe calls for a vegetable snack mix found in the
produce section of most major supermarkets. It's a medley of
dehydrated vegetables - tiny bits of carrots, peas, corn, and
dried tomatoes - intended for snacking. It adds color to the
dip, but if you can't find it, don't worry - the recipe will
work fine without it!
INGREDIENTS
- 3/4 cup fat-free cottage cheese
- 1/4 cup reduced-fat brick-style cream cheese
- 2 tablespoons lite mayonnaise
- 1 (10 oz.) package frozen spinach, thawed and squeezed dry
- 1 (8 oz.) can water chestnuts, drained and finely chopped
- 1/2 cup dried vegetable snack mix, optional (not included in nutrient analysis)
- 2 green onions, white and green parts only, finely chopped
- 2 tablespoons chopped fresh dill (or 1 tablespoon dried)
- 1/2 teaspoon dry mustard
- 1 small clove garlic, minced
DIRECTIONS
In a food processor or blender, puree the cottage
cheese, cream cheese, and mayonnaise until smooth.
In a medium bowl, combine the cottage cheese mixture
with the spinach, water chestnuts, vegetable mix, green
onions, dill, mustard, and garlic. Cover and refrigerate
at least 1 hour to blend flavors. (The dip can be stored
this way for up to 24 hours.)
Nutritional Information Per Serving (1/4 cup):
Calories: 45, Fat: 2 g, Cholesterol: 5 mg, Sodium: 109 mg,
Carbohydrate: 4 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 3 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Also Try: Italian Spinach Dip
http://diabeticgourmet.com/recipes/html/749.shtml
---------------------
TUNA NOODLE CASSEROLE
Yield: 6 servings
Source: "Forbidden Foods Diabetic Cooking"
Book info: http://diabeticgourmet.com/book_archive/details/12.shtml
Notes: The savory spices in this recipe have been increased to
compensate for the reduced fat and salt from the canned soup.
Extra celery gives an appealing crunch.
INGREDIENTS
- 1/4 cup stick margarine
- 3 tablespoons all-purpose flour
- 1/4 teaspoon ground white pepper
- 1 (14-1/2 ounce) can fat-free, low-sodium chicken broth
- 1/2 cup fat-free skim milk
- 2 (6-1/2 ounce) cans water-packed tuna, drained
- 2 celery stalks, finely chopped
- 1/4 small onion, minced
- 1/4 cup minced fresh parsley
- 1 clove garlic, minced
- 4 cups cooked wide egg noodles
DIRECTIONS
Preheat the oven to 350 degrees F.
Spray an 8x8-inch pan with non-stick cooking spray.
In a medium skillet, melt the margarine. Add the flour
and pepper; stir until smooth. Cook until thickened,
about 1 minute. Add the broth and stir until the mixture
thickens and bubbles, about 3-4 minutes.
Reduce the heat to low and add the milk; heat until slightly
thickened, 1 minute. Add the tuna, celery, onion, parsley,
and garlic; stir until well blended. Gently stir in the
noodles. Pour the mixture into the prepared baking pan.
Cover and bake for 20 minutes. Uncover and continue baking
until bubbly, about 5 minutes.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 305, Fat: 10 g, Cholesterol: 51 mg, Sodium: 441 mg,
Carbohydrate: 32 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 21 g
Diabetic Exchanges: 2 Starch/Bread, 2 Lean Meat, 1/2 Fat
Also Try: Corn, Leek and Red Pepper Casserole
http://diabeticgourmet.com/recipes/html/604.shtml
---------------------
MEATLOAF
Yield: 10 servings (1 slice)
Source: "Forbidden Foods Diabetic Cooking"
Book info: http://diabeticgourmet.com/book_archive/details/12.shtml
Notes: This meatloaf is made with ground turkey breast and
lean ground beef so it's low in fat but packed with flavor.
Eat it hot or enjoy it in a sandwich the next day.
INGREDIENTS
- 1 pound ground skinless turkey breast
- 1 pound lean ground beef
- 1/2 medium onion, minced
- 1 clove garlic, minced
- 3 tablespoon minced fresh parsley
- 1 egg
- 1/4 cup low-fat (1%) milk
- 1 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/8 teaspoon nutmeg
- 2 slices white bread, lightly toasted and made into coarse crumbs
- 2 tablespoons ketchup
- 2 tablespoons water
DIRECTIONS
Preheat the oven to 350 degrees F.
In a large bowl, combine the meats with your hands or a
large fork. Blend in the onion, garlic, and parsley; set aside.
In a medium bowl, whisk the egg until frothy, about 1 minute.
Add the milk, mustard, salt, pepper, and nutmeg and whisk to
blend. Add the bread crumbs and let stand for 5 minutes.
Add the egg mixture to the meat mixture and blend well,
about 1 minute. Spread evenly into a 9x5-inch loaf pan.
In a small bowl, combine the ketchup and water until
blended. Spread on top of the meat. Bake until the
meat is no longer pink, about 90 minutes.
Nutritional Information Per Serving (1 slice):
Calories: 139, Fat: 3 g, Cholesterol: 74 mg, Sodium: 185 mg,
Carbohydrate: 4 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 21 g
Also Try: Mushroom Meatloaf
http://diabeticgourmet.com/recipes/html/739.shtml
---------------------
CHEWY GRANOLA BARS
Yield: 9 servings (1 bar each)
Source: "Forbidden Foods Diabetic Cooking"
Book info: http://diabeticgourmet.com/book_archive/details/12.shtml
Notes: These granola bars are moist and chewy, making them
a wonderful treat. Try them in the kids' lunchboxes. They'll
keep in an airtight container up to 1 week, or in the
freezer up to 2 months.
INGREDIENTS
- 1 cup old-fashioned rolled oats
- 1/3 cup orange juice
- 1 egg
- 1/4 cup honey
- 1/4 cup creamy peanut butter
- 1 tablespoon mini chocolate chips
DIRECTIONS
Preheat the oven to 350 degrees F. Spray an 8x8-inch
square baking pan with non-stick cooking spray.
In a medium bowl, combine the oats, orange juice, egg,
and honey. Let sit for 10 minutes to soften the oats.
Stir in the peanut butter and chocolate chips until blended.
Spread in the pan. Bake until the top begins to firm, about
20 minutes. Cool for 10 minutes before cutting.
Nutritional Information Per Serving (1 bar):
Calories: 124, Fat: 5 g, Cholesterol: 24 mg, Sodium: 41 mg,
Carbohydrate: 17 g, Dietary Fiber: 1 g, Sugars: 10 g, Protein: 4 g
Diabetic Exchanges: 1 Carbohydrate, 1 Fat
Also Try: Cherry Almond Bars
http://diabeticgourmet.com/recipes/html/615.shtml
=========================
DIABETES 101:
=========================
WHAT DIABETICS CAN DO TO PREVENT
HEART DISEASE AND STROKE
Keep your blood glucose under control. You can see if it
is under control by having an A1C test at least twice a year.
The A1C test tells you your average blood glucose for the past
2 to 3 months. The target for most people is below 7.
Keep your blood pressure under control. Have it checked at
every doctor visit. The target for most people is below 130/80.
Keep your cholesterol under control. Have it checked at least
once a year. The targets for most people are:
- LDL (bad) cholesterol: below 100
- HDL (good) cholesterol: above 40 in men, above 50 in women
- Triglycerides (another type of fat in the blood): below 150
Make physical activity a part of your daily routine. Aim for
at least 30 minutes of exercise most days of the week. Check
with your doctor to learn what activities are best for you.
Take a half-hour walk every day. Or walk for 10 minutes after
each meal. Use the stairs instead of the elevator.
Park at the far end of the lot.
Make sure that the foods you eat are "heart-healthy." Include
foods high in fiber, such as oat bran, oatmeal, whole-grain
breads and cereals, fruits, and vegetables. Cut back on foods
high in saturated fat or cholesterol, such as meats, butter,
dairy products with fat, eggs, shortening, lard, and foods
with palm oil or coconut oil.
Lose weight if you need to. If you are overweight, try to
exercise most days of the week. See a registered dietitian for
help in planning meals and lowering the fat and calorie content
of your diet to reach and maintain a healthy weight.
If you smoke, quit. Your doctor can tell you about
ways to help you quit smoking.
Ask your doctor whether you should take an aspirin every day.
Studies have shown that taking a low dose of aspirin every day
can help reduce your risk of heart disease and stroke.
Take your medicines as directed.
You may also want to read:
Keeping Your Heart and Blood Vessels Healthy
http://diabeticgourmet.com/articles/213.shtml
=========================
FOOD AND COOKING
=========================
ANY MEAL IS BETTER WITH A SALSA BEAT
In the worlds of food and dance, salsa means
spice - often, the hotter the better.
Since the Mexicans thought up salsa (the food), it has taken a
strong hold north of the border. In the U.S., the ubiquitous
sauce has replaced ketchup as the best-selling condiment.
Salsa - "sauce" in Spanish - can be enjoyed at many points of
a meal. Fresh fruit and vegetable salsas with tortilla chips
are popular appetizers. With main courses, salsas are served
as condiments or toppings. Many people use the sauces as an
alternative seasoning to salt and pepper.
Salsas can be chunky or smooth, thin or thick, hot or mild
and just about any color. The variety is endless. Since
they are generally made without oil, contain no fat or
cholesterol and have relatively few calories, salsas are
a healthful way to spice up any meal.
A huge variety of commercial salsas are available in
supermarkets, and some are quite good. When buying salsa,
look for those without starch, sugar, or preservatives.
Unopened, they can be stored at room temperature for up to six
months. Once opened, they can stay in the refrigerator for a month.
Fresh salsas are often found in a market's refrigerated section.
They should be tightly covered and may be refrigerated up to five days.
In the summer, salsas are easy to make with local produce.
In colder months, canned fruits and vegetables can be used.
Improvements in processing have given canned fruits better
color, texture and shelf-life.
The tropical salsa below is a good complement to poultry,
pork, or fish. Once considered exotic, mangoes are now found
in most supermarkets. The cilantro provides a complementary
spark to the mellow flavor of the mango.
TROPICAL SALSA
Yield: 1-1/2 cups
INGREDIENTS
- 1/2 cup finely-chopped red onion
- 2 mangoes (or 2 papaya or 6 nectarines), peeled and diced small
- 2 Tbsp. fresh lime juice, or to taste
- 1/2 cup finely-minced fresh cilantro leaves
- 1-2 Tbsp. rice vinegar, or to taste
DIRECTIONS
Place chopped onion in a heatproof bowl (e.g. Pyrex)
or measuring cup and add boiling water to cover.
Let stand for a few minutes.
In the meantime, mix fruit and juice in a large bowl.
Add cilantro and vinegar and mix well.
Drain onion and add to fruit mixture, mixing well.
Taste, adding more vinegar and/or juice if desired.
Salsa may be served immediately or can be stored,
covered, in the refrigerator 2 to 3 days.
Nutritional Information Per Serving (1 tablespoon):
Calories: 26, Fat: 0 g, Carbohydrate: 7 g, Protein: 1 g,
Dietary Fiber: 1 g, Sodium: 2 g
Diabetic Exchanges: 1/2 Vegetable
Online version of this article:
http://diabeticgourmet.com/articles/254.shtml
You may also enjoy:
Celebrate the Foods of Mexico
http://diabeticgourmet.com/articles/652.shtml
Mexican Tomatillo Soup Shows Regional Flavor
http://diabeticgourmet.com/articles/458.shtml
=========================
DIABETES RELATED DEFINITIONS
AND EXPLANATIONS
=========================
NEUROPATHY
Disease of the nervous system. Many people who have had
diabetes for a while have nerve damage. The three major
forms of nerve damage are: peripheral neuropathy, autonomic
neuropathy, and mononeuropathy. The most common form is
peripheral neuropathy, which mainly affects the feet and legs.
TRAUMA
A wound, hurt, or injury to the body. Trauma can also
be mental such as when a person feels great stress.
ENZYMES
A special type of protein. Enzymes help the body's
chemistry work better and more quickly. Each enzyme
usually has its own chemical job to do such as helping
to change starch into glucose (sugar).
MEAL PLAN
A guide for controlling the amount of calories, carbohydrates,
proteins, and fats a person eats. People with diabetes can
use such plans as the Exchange Lists or the Point System to
help them plan their meals so that they can keep their
diabetes under control.
SLIDING SCALE
Adjusting insulin on the basis of blood glucose
tests, meals, and activity levels.
=========================
DIABETES Q AND A:
=========================
QUESTION:
How do doctors diagnose diabetic neuropathy?
ANSWER:
A doctor diagnoses neuropathy based on symptoms and a physical
exam. During the exam, the doctor may check muscle strength,
reflexes, and sensitivity to position, vibration, temperature,
and light touch. Sometimes special tests are also used to help
determine the cause of symptoms and to suggest treatment.
A simple screening test to check point sensation in the feet
can be done in the doctor's office. The test uses a nylon
filament mounted on a small wand. The filament delivers a
standardized 10-gram force when touched to areas of the
foot. Patients who cannot sense pressure from the filament
have lost protective sensation and are at risk for developing
neuropathic foot ulcers. Physicians may order the filament
(with instructions for use) free from the Lower Extremity
Amputation Prevention Program, (LEAP) Bureau of Primary
Health Care, Division of Programs for Special Populations,
4350 East West Highway, 9th floor, Bethesda, MD 20814;
telephone (301) 594-4424.
Nerve conduction studies check the flow of electrical current
through a nerve. With this test, an image of the nerve impulse
is projected on a screen as it transmits an electrical signal.
Impulses that seem slower or weaker than usual indicate possible
damage to the nerve. This test allows the doctor to assess the
condition of all the nerves in the arms and legs.
Electromyography (EMG) is used to see how well muscles respond
to electrical impulses transmitted by nearby nerves. The
electrical activity of the muscle is displayed on a screen.
A response that is slower or weaker than usual suggests damage
to the nerve or muscle. This test is often done at the same
time as nerve conduction studies.
Ultrasound employs sound waves. The sound waves are too high
to hear, but they produce an image showing how well the bladder
and other parts of the urinary tract are functioning.
Nerve biopsy involves removing a sample of nerve tissue for
examination. This test is most often used in research settings.
If your doctor suspects autonomic neuropathy, you may also
be referred to a physician who specializes in digestive
disorders (gastroenterologist) for additional tests.
You may also be interested in reading:
Diabetic Neuropathies: The Nerve Damage of Diabetes
http://diabeticgourmet.com/articles/432.shtml
=========================
SPECIAL SPONSOR'S MESSAGE
=========================
CANDYS DROPS - A SUGAR WITHOUT SUGAR
CandyS liquid sucralose sweetener was developed for a
diabetic wife to use for recipes calling for higher
cooking temperatures and maintaining it's sweetness.
The special processing requires no preservatives, thus
not affecting aftertaste! 200 drops/bottle equates to
three cups of sugar and is very portable and stable.
Non caloric. No effect on carbohydrate metabolism.
A great product for diabetics or people on diets!
Only $2.95 for a 200 drop serving bottle.
Order a 6-pack for only $17.70 and get FREE Shipping!
For more information and a special offer,
please visit: http://www.candysdrops.com
-------------------------------------
NEWSLETTER INFORMATION
-------------------------------------
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From: Diabetic Newsletter <dgm-lists@diabeticgourmet.com>
Date: Thu, Aug 5, 2010 at 8:43 PM
Subject: The Diabetic Newsletter - August 02, 2010 - DiabeticGourmet.com
To: palashbiswaskl@gmail.com
THE DIABETIC NEWSLETTER
August 02, 2010 - Volume XI; Issue #11
From Diabetic Gourmet Magazine -- http://DiabeticGourmet.com
Online Version: http://diabeticnewsletter.com/2010-08-02-dnl.shtml
Find more on Twitter: http://twitter.com/diabeticgourmet
-- Sponsored by CandyS Drops Liquid Sucralose -------
NOW AVAILABLE: CANDYS SUCRALOSE
CandyS is a new liquid sucralose sweetener that
tastes just like sugar! The conveniently sized
bottle makes it easy to carry with you.
Suitable for Diabetics and individuals who
what to cut down their caloric intake.
Only $2.95 for a 200 drop serving bottle.
Order a 6-pack for only $17.70 and get FREE Shipping!
CandyS is ideal solution for a reductions of your
consumption of sugar while enjoying the taste of
sugar in your favorite foods! (drinks, coffee,
tea, fruit juice, jam, cakes, etc.)
Get more info and recipes, as well as a
free shipping offer, right now at:
http://www.CandySdrops.com
---- End of Advertisement -----
TABLE OF CONTENTS:
=========================
In The News (5 News Items)
Active Community Discussions
Feature Recipes:
- Spinach Dip
- Italian Spinach Dip (w)
- Tuna Noodle Casserole
- Corn, Leek and Red Pepper Casserole (w)
- Meatloaf
- Mushroom Meatloaf (w)
- Chewy Granola Bars
- Cherry Almond Bars (w)
Diabetes 101:
- What Diabetics Can Do to Prevent Heart Disease and Stroke
- Keeping Your Heart and Blood Vessels Healthy (w)
Food and Cooking:
- Any Meal is Better with a Salsa Beat
- Recipe: Tropical Salsa
- Celebrate the Foods of Mexico (w)
- Mexican Tomatillo Soup Shows Regional Flavor (w)
Diabetes Q and A:
- How do doctors diagnose diabetic neuropathy?
- The Nerve Damage of Diabetes (w)
Diabetes Related Explanations & Definitions
Special Sponsor's Message: CandyS Drops Liquid Sucralose
Newsletter Information; Removal Link
This edition's recipes are excerpted, with permission, from
"Forbidden Foods Diabetic Cooking." You can learn more here:
http://diabeticgourmet.com/book_archive/details/12.shtml
=========================
IN THE NEWS
=========================
FDA Statement on AVANDIA
http://thediabeticnews.com/news/1661.shtml
Implanted Glucose Sensor
Works for More Than 1 Year
http://thediabeticnews.com/news/1662.shtml
New Treatment for
Crippling Diabetic Charcot Foot
http://thediabeticnews.com/news/1663.shtml
ACCORD Eye Study Finds 2 Therapies Slow
Diabetic Eye Disease Progression
http://thediabeticnews.com/news/1665.shtml
Cashew Seed Extract an
Effective Anti-Diabetic
http://thediabeticnews.com/news/1664.shtml
Get the news while it's still news! Subscribe for free to
"The Diabetic News" or read online at http://TheDiabeticNews.com
ACTIVE COMMUNITY DISCUSSIONS
=========================
Browse all forums at: http://diabeticcommunity.com
OmniPod insulin pump - looking for opinions...
http://diabeticnetwork.com/community/DCForumID8/129.html
Freaking Out...
http://diabeticnetwork.com/community/DCForumID33/20.html
=========================
THIS WEEK'S RECIPES
=========================
View our recipe archive at http://DiabeticGourmet.com/recipes
---------------------
SPINACH DIP
Yield: 12 servings (1/4 cup each)
Source: "Forbidden Foods Diabetic Cooking"
Book info: http://diabeticgourmet.com/book_archive/details/12.shtml
Notes: This recipe calls for a vegetable snack mix found in the
produce section of most major supermarkets. It's a medley of
dehydrated vegetables - tiny bits of carrots, peas, corn, and
dried tomatoes - intended for snacking. It adds color to the
dip, but if you can't find it, don't worry - the recipe will
work fine without it!
INGREDIENTS
- 3/4 cup fat-free cottage cheese
- 1/4 cup reduced-fat brick-style cream cheese
- 2 tablespoons lite mayonnaise
- 1 (10 oz.) package frozen spinach, thawed and squeezed dry
- 1 (8 oz.) can water chestnuts, drained and finely chopped
- 1/2 cup dried vegetable snack mix, optional (not included in nutrient analysis)
- 2 green onions, white and green parts only, finely chopped
- 2 tablespoons chopped fresh dill (or 1 tablespoon dried)
- 1/2 teaspoon dry mustard
- 1 small clove garlic, minced
DIRECTIONS
In a food processor or blender, puree the cottage
cheese, cream cheese, and mayonnaise until smooth.
In a medium bowl, combine the cottage cheese mixture
with the spinach, water chestnuts, vegetable mix, green
onions, dill, mustard, and garlic. Cover and refrigerate
at least 1 hour to blend flavors. (The dip can be stored
this way for up to 24 hours.)
Nutritional Information Per Serving (1/4 cup):
Calories: 45, Fat: 2 g, Cholesterol: 5 mg, Sodium: 109 mg,
Carbohydrate: 4 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 3 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Also Try: Italian Spinach Dip
http://diabeticgourmet.com/recipes/html/749.shtml
---------------------
TUNA NOODLE CASSEROLE
Yield: 6 servings
Source: "Forbidden Foods Diabetic Cooking"
Book info: http://diabeticgourmet.com/book_archive/details/12.shtml
Notes: The savory spices in this recipe have been increased to
compensate for the reduced fat and salt from the canned soup.
Extra celery gives an appealing crunch.
INGREDIENTS
- 1/4 cup stick margarine
- 3 tablespoons all-purpose flour
- 1/4 teaspoon ground white pepper
- 1 (14-1/2 ounce) can fat-free, low-sodium chicken broth
- 1/2 cup fat-free skim milk
- 2 (6-1/2 ounce) cans water-packed tuna, drained
- 2 celery stalks, finely chopped
- 1/4 small onion, minced
- 1/4 cup minced fresh parsley
- 1 clove garlic, minced
- 4 cups cooked wide egg noodles
DIRECTIONS
Preheat the oven to 350 degrees F.
Spray an 8x8-inch pan with non-stick cooking spray.
In a medium skillet, melt the margarine. Add the flour
and pepper; stir until smooth. Cook until thickened,
about 1 minute. Add the broth and stir until the mixture
thickens and bubbles, about 3-4 minutes.
Reduce the heat to low and add the milk; heat until slightly
thickened, 1 minute. Add the tuna, celery, onion, parsley,
and garlic; stir until well blended. Gently stir in the
noodles. Pour the mixture into the prepared baking pan.
Cover and bake for 20 minutes. Uncover and continue baking
until bubbly, about 5 minutes.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 305, Fat: 10 g, Cholesterol: 51 mg, Sodium: 441 mg,
Carbohydrate: 32 g, Dietary Fiber: 2 g, Sugars: 3 g, Protein: 21 g
Diabetic Exchanges: 2 Starch/Bread, 2 Lean Meat, 1/2 Fat
Also Try: Corn, Leek and Red Pepper Casserole
http://diabeticgourmet.com/recipes/html/604.shtml
---------------------
MEATLOAF
Yield: 10 servings (1 slice)
Source: "Forbidden Foods Diabetic Cooking"
Book info: http://diabeticgourmet.com/book_archive/details/12.shtml
Notes: This meatloaf is made with ground turkey breast and
lean ground beef so it's low in fat but packed with flavor.
Eat it hot or enjoy it in a sandwich the next day.
INGREDIENTS
- 1 pound ground skinless turkey breast
- 1 pound lean ground beef
- 1/2 medium onion, minced
- 1 clove garlic, minced
- 3 tablespoon minced fresh parsley
- 1 egg
- 1/4 cup low-fat (1%) milk
- 1 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/8 teaspoon nutmeg
- 2 slices white bread, lightly toasted and made into coarse crumbs
- 2 tablespoons ketchup
- 2 tablespoons water
DIRECTIONS
Preheat the oven to 350 degrees F.
In a large bowl, combine the meats with your hands or a
large fork. Blend in the onion, garlic, and parsley; set aside.
In a medium bowl, whisk the egg until frothy, about 1 minute.
Add the milk, mustard, salt, pepper, and nutmeg and whisk to
blend. Add the bread crumbs and let stand for 5 minutes.
Add the egg mixture to the meat mixture and blend well,
about 1 minute. Spread evenly into a 9x5-inch loaf pan.
In a small bowl, combine the ketchup and water until
blended. Spread on top of the meat. Bake until the
meat is no longer pink, about 90 minutes.
Nutritional Information Per Serving (1 slice):
Calories: 139, Fat: 3 g, Cholesterol: 74 mg, Sodium: 185 mg,
Carbohydrate: 4 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 21 g
Also Try: Mushroom Meatloaf
http://diabeticgourmet.com/recipes/html/739.shtml
---------------------
CHEWY GRANOLA BARS
Yield: 9 servings (1 bar each)
Source: "Forbidden Foods Diabetic Cooking"
Book info: http://diabeticgourmet.com/book_archive/details/12.shtml
Notes: These granola bars are moist and chewy, making them
a wonderful treat. Try them in the kids' lunchboxes. They'll
keep in an airtight container up to 1 week, or in the
freezer up to 2 months.
INGREDIENTS
- 1 cup old-fashioned rolled oats
- 1/3 cup orange juice
- 1 egg
- 1/4 cup honey
- 1/4 cup creamy peanut butter
- 1 tablespoon mini chocolate chips
DIRECTIONS
Preheat the oven to 350 degrees F. Spray an 8x8-inch
square baking pan with non-stick cooking spray.
In a medium bowl, combine the oats, orange juice, egg,
and honey. Let sit for 10 minutes to soften the oats.
Stir in the peanut butter and chocolate chips until blended.
Spread in the pan. Bake until the top begins to firm, about
20 minutes. Cool for 10 minutes before cutting.
Nutritional Information Per Serving (1 bar):
Calories: 124, Fat: 5 g, Cholesterol: 24 mg, Sodium: 41 mg,
Carbohydrate: 17 g, Dietary Fiber: 1 g, Sugars: 10 g, Protein: 4 g
Diabetic Exchanges: 1 Carbohydrate, 1 Fat
Also Try: Cherry Almond Bars
http://diabeticgourmet.com/recipes/html/615.shtml
=========================
DIABETES 101:
=========================
WHAT DIABETICS CAN DO TO PREVENT
HEART DISEASE AND STROKE
Keep your blood glucose under control. You can see if it
is under control by having an A1C test at least twice a year.
The A1C test tells you your average blood glucose for the past
2 to 3 months. The target for most people is below 7.
Keep your blood pressure under control. Have it checked at
every doctor visit. The target for most people is below 130/80.
Keep your cholesterol under control. Have it checked at least
once a year. The targets for most people are:
- LDL (bad) cholesterol: below 100
- HDL (good) cholesterol: above 40 in men, above 50 in women
- Triglycerides (another type of fat in the blood): below 150
Make physical activity a part of your daily routine. Aim for
at least 30 minutes of exercise most days of the week. Check
with your doctor to learn what activities are best for you.
Take a half-hour walk every day. Or walk for 10 minutes after
each meal. Use the stairs instead of the elevator.
Park at the far end of the lot.
Make sure that the foods you eat are "heart-healthy." Include
foods high in fiber, such as oat bran, oatmeal, whole-grain
breads and cereals, fruits, and vegetables. Cut back on foods
high in saturated fat or cholesterol, such as meats, butter,
dairy products with fat, eggs, shortening, lard, and foods
with palm oil or coconut oil.
Lose weight if you need to. If you are overweight, try to
exercise most days of the week. See a registered dietitian for
help in planning meals and lowering the fat and calorie content
of your diet to reach and maintain a healthy weight.
If you smoke, quit. Your doctor can tell you about
ways to help you quit smoking.
Ask your doctor whether you should take an aspirin every day.
Studies have shown that taking a low dose of aspirin every day
can help reduce your risk of heart disease and stroke.
Take your medicines as directed.
You may also want to read:
Keeping Your Heart and Blood Vessels Healthy
http://diabeticgourmet.com/articles/213.shtml
=========================
FOOD AND COOKING
=========================
ANY MEAL IS BETTER WITH A SALSA BEAT
In the worlds of food and dance, salsa means
spice - often, the hotter the better.
Since the Mexicans thought up salsa (the food), it has taken a
strong hold north of the border. In the U.S., the ubiquitous
sauce has replaced ketchup as the best-selling condiment.
Salsa - "sauce" in Spanish - can be enjoyed at many points of
a meal. Fresh fruit and vegetable salsas with tortilla chips
are popular appetizers. With main courses, salsas are served
as condiments or toppings. Many people use the sauces as an
alternative seasoning to salt and pepper.
Salsas can be chunky or smooth, thin or thick, hot or mild
and just about any color. The variety is endless. Since
they are generally made without oil, contain no fat or
cholesterol and have relatively few calories, salsas are
a healthful way to spice up any meal.
A huge variety of commercial salsas are available in
supermarkets, and some are quite good. When buying salsa,
look for those without starch, sugar, or preservatives.
Unopened, they can be stored at room temperature for up to six
months. Once opened, they can stay in the refrigerator for a month.
Fresh salsas are often found in a market's refrigerated section.
They should be tightly covered and may be refrigerated up to five days.
In the summer, salsas are easy to make with local produce.
In colder months, canned fruits and vegetables can be used.
Improvements in processing have given canned fruits better
color, texture and shelf-life.
The tropical salsa below is a good complement to poultry,
pork, or fish. Once considered exotic, mangoes are now found
in most supermarkets. The cilantro provides a complementary
spark to the mellow flavor of the mango.
TROPICAL SALSA
Yield: 1-1/2 cups
INGREDIENTS
- 1/2 cup finely-chopped red onion
- 2 mangoes (or 2 papaya or 6 nectarines), peeled and diced small
- 2 Tbsp. fresh lime juice, or to taste
- 1/2 cup finely-minced fresh cilantro leaves
- 1-2 Tbsp. rice vinegar, or to taste
DIRECTIONS
Place chopped onion in a heatproof bowl (e.g. Pyrex)
or measuring cup and add boiling water to cover.
Let stand for a few minutes.
In the meantime, mix fruit and juice in a large bowl.
Add cilantro and vinegar and mix well.
Drain onion and add to fruit mixture, mixing well.
Taste, adding more vinegar and/or juice if desired.
Salsa may be served immediately or can be stored,
covered, in the refrigerator 2 to 3 days.
Nutritional Information Per Serving (1 tablespoon):
Calories: 26, Fat: 0 g, Carbohydrate: 7 g, Protein: 1 g,
Dietary Fiber: 1 g, Sodium: 2 g
Diabetic Exchanges: 1/2 Vegetable
Online version of this article:
http://diabeticgourmet.com/articles/254.shtml
You may also enjoy:
Celebrate the Foods of Mexico
http://diabeticgourmet.com/articles/652.shtml
Mexican Tomatillo Soup Shows Regional Flavor
http://diabeticgourmet.com/articles/458.shtml
=========================
DIABETES RELATED DEFINITIONS
AND EXPLANATIONS
=========================
NEUROPATHY
Disease of the nervous system. Many people who have had
diabetes for a while have nerve damage. The three major
forms of nerve damage are: peripheral neuropathy, autonomic
neuropathy, and mononeuropathy. The most common form is
peripheral neuropathy, which mainly affects the feet and legs.
TRAUMA
A wound, hurt, or injury to the body. Trauma can also
be mental such as when a person feels great stress.
ENZYMES
A special type of protein. Enzymes help the body's
chemistry work better and more quickly. Each enzyme
usually has its own chemical job to do such as helping
to change starch into glucose (sugar).
MEAL PLAN
A guide for controlling the amount of calories, carbohydrates,
proteins, and fats a person eats. People with diabetes can
use such plans as the Exchange Lists or the Point System to
help them plan their meals so that they can keep their
diabetes under control.
SLIDING SCALE
Adjusting insulin on the basis of blood glucose
tests, meals, and activity levels.
=========================
DIABETES Q AND A:
=========================
QUESTION:
How do doctors diagnose diabetic neuropathy?
ANSWER:
A doctor diagnoses neuropathy based on symptoms and a physical
exam. During the exam, the doctor may check muscle strength,
reflexes, and sensitivity to position, vibration, temperature,
and light touch. Sometimes special tests are also used to help
determine the cause of symptoms and to suggest treatment.
A simple screening test to check point sensation in the feet
can be done in the doctor's office. The test uses a nylon
filament mounted on a small wand. The filament delivers a
standardized 10-gram force when touched to areas of the
foot. Patients who cannot sense pressure from the filament
have lost protective sensation and are at risk for developing
neuropathic foot ulcers. Physicians may order the filament
(with instructions for use) free from the Lower Extremity
Amputation Prevention Program, (LEAP) Bureau of Primary
Health Care, Division of Programs for Special Populations,
4350 East West Highway, 9th floor, Bethesda, MD 20814;
telephone (301) 594-4424.
Nerve conduction studies check the flow of electrical current
through a nerve. With this test, an image of the nerve impulse
is projected on a screen as it transmits an electrical signal.
Impulses that seem slower or weaker than usual indicate possible
damage to the nerve. This test allows the doctor to assess the
condition of all the nerves in the arms and legs.
Electromyography (EMG) is used to see how well muscles respond
to electrical impulses transmitted by nearby nerves. The
electrical activity of the muscle is displayed on a screen.
A response that is slower or weaker than usual suggests damage
to the nerve or muscle. This test is often done at the same
time as nerve conduction studies.
Ultrasound employs sound waves. The sound waves are too high
to hear, but they produce an image showing how well the bladder
and other parts of the urinary tract are functioning.
Nerve biopsy involves removing a sample of nerve tissue for
examination. This test is most often used in research settings.
If your doctor suspects autonomic neuropathy, you may also
be referred to a physician who specializes in digestive
disorders (gastroenterologist) for additional tests.
You may also be interested in reading:
Diabetic Neuropathies: The Nerve Damage of Diabetes
http://diabeticgourmet.com/articles/432.shtml
=========================
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=========================
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-------------------------------------
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Pl Read:
http://nandigramunited-banga.blogspot.com/
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