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---- End of Advertisement -----
TABLE OF CONTENTS:
=========================
In
The News (6 News Items)
Active Community Discussions
Feature
Recipes:
- Hot Artichoke Dip
- California
Avocado Tzatziki (w)
- Glazed Parsnips
- Baby
Corn in Jalapeno Vinaigrette (w)
- Chinese Ginger
Salmon
- Fish with Chinese Ginger Scallion Sauce (w)
- Carob Brownies
- Walnut Fudge (w)
Diabetes
101:
- Hypoglycemia: A Side Effect of Diabetes
Medications
- Hyperglycemia: When Your Blood Sugar is Too High
(w)
Food and Cooking:
- A Middle Eastern Salad Suited to the
American Table
- Recipe: Tabbouleh
- Savory
Chickpea Stew with Spinach and Lemon (w)
- Indian Cooking Spices
Up Favorite Vegetables (w)
Diabetes Q and A:
- How can
diabetes hurt the retinas of my eyes?
- Can Healthful Eating
Save Your Eyes? (w)
- Keeping Your Eyes Healthy (w)
Diabetes
Related Explanations & Definitions
Special Sponsor's Message: Neuropathy
Treatment Group
Newsletter Information; Removal Link
=========================
IN THE
NEWS
=========================
INGREDIENTS
- 2 (15 ounce) cans artichoke
hearts,
drained, reserve 2 tablespoons liquid
- 2
tablespoon lemon juice
- 1/3 cup fat-free mayonnaise
- 2
tablespoon olive oil
- 1/4 cup Parmesan cheese
- 1 cup fine
dry bread crumbs
- 1 teaspoon hot pepper sauce
- 1 teaspoon
dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried
thyme
- Salt and pepper to taste
DIRECTIONS
Preheat oven to 350 degrees F. In a food processor or
blender,
blend together the artichoke hearts, lemon juice,
mayonnaise,
olive oil, and Parmesan cheese. Blend for 1 minute until
smooth.
By hand fold in the remaining ingredients.
Pour into a small non-stick casserole dish.
Bake for
20-25 minutes until puffed and browned.
Serve with crackers or French
bread.
Nutritional Information Per Serving (2
tablespoons):
Calories: 62, Fat: 3 g, Cholesterol: 2 mg, Sodium: 214
mg,
Carbohydrate: 8 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 2
g
Diabetic Exchanges: 1/2 Carbohydrate, 1/2 Fat
-------------------------
INGREDIENTS
- 1 pound parsnips
- 2 tablespoons olive
oil, divided
- 2 tablespoons brown sugar
- Salt and pepper to
taste
DIRECTIONS
Preheat the oven to 400 degrees F. Trim both ends of
the
parsnips and peel. Cut the parsnips in half lengthwise,
then slice
into matchstick strips.
In a medium bowl, toss the parsnips with 1 tablespoon
of
the olive oil. Spread the parsnips on a baking sheet in
a single layer.
Roast the parsnips for 15 minutes.
In a small bowl, combine the remaining oil, brown
sugar,
and salt and pepper to taste. Sprinkle over the parsnips
and
continue to bake for 15 minutes until parsnips
are cooked through and
slightly crispy.
Nutritional Information Per Serving (1/2
cup):
Calories: 79, Fat: 3 g, Cholesterol: 0 mg, Sodium: 6
mg,
Carbohydrate: 13 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 1
g
Diabetic Exchanges: 1 Starch/Bread
-------------------------
INGREDIENTS
- 4 (4 ounce) salmon filets
Marinade:
- 3 tablespoons lite soy sauce
- 1
teaspoon sesame oil
- 2 teaspoons honey
- 1 tablespoon dry
sherry
- 1 cup fat-free, reduced-sodium chicken broth
- 2
teaspoons minced ginger
- 1 teaspoon minced garlic
DIRECTIONS
In a large bowl or plastic zippered plastic
bag,
combine all marinade ingredients
Add the salmon filets and let marinate for
30 minutes
or up to 2 hours in the refrigerator.
Preheat an oven broiler or outdoor grill with the
rack
6 inches from the heat source. Broil or grill the salmon
6 inches
from the heat source, for about 8-10 minutes
until the fish just turns
opaque.
Nutritional Information Per Serving:
Calories: 201,
Fat: 10 g, Cholesterol: 78 mg, Sodium: 250 mg,
Carbohydrate: 1 g, Dietary
Fiber: 0 g, Sugars: 1 g, Protein: 24 g
Diabetic Exchanges: 3 Lean Meat, 1/2
Fat
-------------------------
INGREDIENTS
- 1/2 cup unsweetened applesauce
- 1/2
cup honey
- 1 egg
- 1 egg white
- 1 teaspoon
vanilla
- 1/3 cup carob powder or cocoa
- 2/3 cup unbleached
flour
- 2 teaspoons baking powder
- 1/2 cup chopped walnuts
(optional)
DIRECTIONS
Preheat the oven to 325 degrees F. In a large bowl
beat
together the applesauce, honey, egg, egg white, and
vanilla.
In a small bowl, combine the carob, flour, and
baking
powder. Add to the applesauce mixture. Stir in the nuts.
Pour the
mixture into an oiled 8x8-inch baking pan.
Bake for 20-25 minutes. Remove from the oven
and cool
completely. Cut into squares.
Nutritional Information Per Serving (1
brownie):
Calories: 86, Fat: 1 g, Cholesterol: 18 mg, Sodium: 71
mg,
Carbohydrate: 20 g, Dietary Fiber: 1 g, Sugars: 13 g, Protein: 2
g
Diabetic Exchanges: 1 Carbohydrate/Bread/Starch
=========================
DIABETES
101:
=========================
HYPOGLYCEMIA: A SIDE EFFECT
OF DIABETES
MEDICATIONS
Hypoglycemia can occur in people with diabetes
who
take certain medications to keep their blood glucose
levels in
control. Usually hypoglycemia is mild and
can easily be treated by eating or
drinking something
with carbohydrate. But left untreated, hypoglycemia
can
lead to loss of consciousness.
Although hypoglycemia can happen suddenly, it
can
usually be treated quickly, bringing your blood
glucose level back to
normal.
CAUSES OF HYPOGLYCEMIA
In people taking certain blood-glucose
lowering
medications, blood glucose can fall too low for
a number of
reasons:
- Meals or snacks that are too small, delayed, or
skipped
- Excessive doses of insulin or some diabetes
medications,
including sulfonylureas and meglitinides.
Alpha-glucosidase
inhibitors, biguanides, and thiazolidinediones alone should
not
cause hypoglycemia but can when used with other diabetes
medicines.
- Increased activity or exercise
- Excessive drinking of alcohol
PREVENTION
Your diabetes treatment plan is designed to match
your
medication dosage and schedule to your usual meals and
activities. If
you take insulin but then skip a meal, the
insulin will still lower your
blood glucose, but it will
not find the food it is designed to break down.
This
mismatch might result in hypoglycemia.
To help prevent hypoglycemia, you should
keep in mind
several things:
- Your diabetes medications. Some medications can
cause
hypoglycemia. Ask your health care provider if yours can.
Also,
always take medications and insulin in the
recommended doses and at the
recommended times.
- Your meal plan. Meet with a registered dietitian and
agree
on a meal plan that fits your preferences and lifestyle.
Do your
best to follow this meal plan most of the time.
Eat regular meals, have
enough food at each meal, and
try not to skip meals or snacks.
- Your daily activity. Talk to your health care team
about
whether you should have a snack or adjust your medication
before
sports or exercise. If you know that you will be
more active than usual or
will be doing something that
is not part of your normal routine -- shoveling
snow,
for example -- consider having a snack first.
- Alcoholic beverages. Drinking, especially on an empty
stomach,
can cause hypoglycemia, even a day or two later. If you drink
an
alcoholic beverage, always have a snack or meal at the same time.
- Your diabetes management plan. Intensive diabetes
management
-- keeping your blood glucose as close to the normal range
as
possible to prevent long-term complications -- can increase
the risk of
hypoglycemia. If your goal is tight control, talk
to your health care team
about ways to prevent hypoglycemia
and how best to treat it if it does
occur.
You may also want to read:
=========================
FOOD AND
COOKING
=========================
Tabbouleh has come a long way in its journey from
the
mountains of ancient Lebanon to the contemporary American
picnic
table. The refreshing bulgur wheat salad is served
cold and fits into any
summer meal.
Recipes for tabbouleh vary widely, but all call
for
the nutty, light brown bulgur to be mixed with chopped
greens -
usually parsley and mint.
Tabbouleh is a perfect fit for the predominantly
plant-based
diet recommended by the American Institute of Cancer
Research
to reduce the risk of cancer and other chronic
diseases.
Bulgur - wheat kernels that have been steamed, dried
and
crushed - is a nutritious staple in the Middle East. It has
a tender,
chewy texture and comes in coarse, medium and fine
grinds. The fine bulgur
works best with the other ingredients
in tabbouleh, and better absorbs the
lemony dressing.
Whole grains like bulgur are rich in many substances
that
are cancer-protective: phytochemicals, vitamin E, niacin,
zinc, iron
and magnesium. They also contain more fiber
than refined grains.
Parsley and mint are sources of cancer-fighting agents,
too.
Parsley has the antioxidants found in all dark green,
leafy
vegetables. And mint contains limonene and luteolin, both of
which
are believed to fight breast cancer.
For tabbouleh, the flat (Italian) parsley is
preferable
to its curly cousin because it has a more intense flavor
and
better texture.
If you have really good summer tomatoes, they can
be
used diced, in place of the cherry tomatoes. Use
whichever has the
better flavor.
Chopping the greens by hand gives the salad a nice
texture,
but if you have a food processor with a good, sharp blade,
it
will save some time. After you make the tabbouleh, let it
sit for a minimum
of two hours so the varied textures and
flavors can develop and blend. It's
an easy dish to prepare,
and tastes even better the next day.
TABBOULEH
Makes 4 servings
Ingredients
- 1/2 cup fine bulgur
- 1 cup boiling
water
- 1 pint cherry tomatoes, quartered
- 1 cup
finely-chopped flat-leaf parsley
- 2/3 cup (about 1 bunch)
finely-chopped fresh mint leaves
- 1/3 cup finely-chopped red
onion
- 1-2 cloves garlic, or to taste, finely-minced
- Juice
of 1 lemon
- 1 Tbsp. extra virgin olive oil
- Salt and freshly
ground black pepper, to taste
Directions
In a large bowl, pour boiling water over the
bulgur.
Let stand 30 minutes, until the bulgur has absorbed
all the liquid
and is softened.
Place tomatoes in a colander over sink or large
bowl
and use fingers to break them down slightly to drain
off some liquid
and eliminate some seeds.
Add parsley, mint, onion and garlic to the bulgur
and
mix with a fork. Mix drained tomatoes into mixture.
Drizzle in lemon
juice and olive oil and mix well with
a fork. Mix in salt and pepper to
taste. Cover and
chill 2 hours, or up to 24 hours, before
serving.
Nutritional Information Per serving (1/4 of
recipe):
Calories: 125, Fat: 4 g, Carbohydrate: 21 g,
Protein: 4 g,
Dietary Fiber: 6 g, Sodium: 23 g
Diabetic Exchanges: 1 Starch/Bread, 1/2
Vegetable
=========================
DIABETES RELATED
DEFINITIONS
AND EXPLANATIONS
=========================
SEGMENTAL TRANSPLANTATION
A surgical procedure in
which a part of a pancreas that
contains insulin-producing cells is placed in
a person
whose pancreas has stopped making insulin.
HIVES (URTICARIA)
A skin reaction that results in
slightly elevated
patches that are redder or paler than the
surrounding
skin and often are accompanied by itching.
OBESITY
When people have 20 percent (or more) extra
body fat
for their age, height, sex, and bone structure. Fat
works against
the action of insulin. Extra body fat
is thought to be a risk factor for
diabetes.
GALACTOSE
A type of sugar found in milk products and
sugar beets.
It is also made by the body. It is considered a
nutritive
sweetener because it has calories.
VITREOUS HUMOR
The clear jelly (gel) that fills the
center of the eye.
=========================
DIABETES Q AND
A:
=========================
QUESTION:
How can diabetes hurt the retinas of my
eyes?
ANSWER:
Retina damage happens slowly. Your retinas have tiny
blood
vessels that are easy to damage. Having high blood glucose
and high
blood pressure for a long time can damage these
tiny blood
vessels.
First, these tiny blood vessels swell and weaken.
Some
blood vessels then become clogged and do not let enough
blood
through. At first, you might not have any loss of
sight from these changes.
This is why you need to have a
dilated eye exam once a year even if your
sight seems fine.
One of your eyes may be damaged more than the
other.
Or both eyes may have the same amount of damage.
Diabetic retinopathy (REH-tih-NOP-uh-thee) is the
medical
term for the most common diabetes eye problem.
You may also be interested in reading:
=========================
SPECIAL SPONSOR'S
MESSAGE
=========================
FREE OFFERS for Diabetics
with Nerve Pain and
Neuropathy
FREE BOOK for Diabetics:
"Neuropathy Treatment Myths
Revealed"
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-------------------------------------
NEWSLETTER
INFORMATION
-------------------------------------
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