Diabetic Gourmet Magazine
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THE DIABETIC NEWSLETTER
July 02, 2012 - Volume XIII; Issue #14
From Diabetic Gourmet Magazine -- http://DiabeticGourmet.com
Online Version: http://diabeticnewsletter.com/2012-07-02-dnl.shtml
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TABLE OF CONTENTS:
=========================
In The News (2 items)
Active Community Discussions
Feature Recipes:
- Grilled Ginger Tuna
- Fish with Chinese Ginger Scallion Sauce (w)
- Grilled Artichokes
- Sun-Dried Tomato and Artichoke Pizzas (w)
- Grilled Vegetables with Basil
- Lemon Basil Pesto with Fresh Vegetables (w)
- Grilled Chicken Breasts With Fruit Salsa
- Strawberry Pork Chop Fiesta (w)
Diabetes 101:
- Are You at Risk for Carotid Artery Disease?
- Preventing Diabetes from Progressing Into Kidney Disease(w)
Food and Cooking:
- Dip Into Beans And Mole
- Recipe: Warm Mole Bean Dip
- Recipe: Black Bean and Tomato Salsa (w)
Diabetes Q and A:
- What is a health coach?
- Older Diabetics Live Long Enough to Benefit
   from Interventions and Research (w)
Diabetes Related Explanations & Definitions
Special Sponsor's Message: Neuropathy Treatment Group
Newsletter Information; Removal Link
 
=========================
IN THE NEWS
=========================
 
High-Fat Diet for Diabetics Lowered Blood
Sugar Levels and Improved Blood Lipids
http://thediabeticnews.com/news/1860.shtml
 
New Cause of Cardiac Damage After Heart
Attack in Type 1 Diabetics Found
http://thediabeticnews.com/news/1861.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 DISCUSSION
=========================
Browse all forums at: http://diabeticcommunity.com
 
What do you do when your Glucose spikes?
http://diabeticnetwork.com/community/DCForumID4/457.html
 
Pain on top of the Foot...
http://diabeticnetwork.com/community/DCForumID9/18.html
 
=========================
THIS WEEK'S RECIPES
=========================
View our recipe archive at http://DiabeticGourmet.com/recipes
---------------------
 
Grilled Ginger Tuna
 
Yield: 4 servings
 
Ingredients
 
-  1 lb. fresh tuna, boneless and skinless
-  1 tsp. canola oil
-  1 tsp. grated peeled fresh ginger
-  1 small jalapeno chile, seeded and minced
   or 1/4 tsp. dried red pepper flakes, to taste
-  1/4 tsp. salt
-  Freshly ground black pepper
-  1 Tbsp. freshly squeezed lime juice
 
Directions
 
Prepare a barbecue grill to medium-high
or preheat the broiler to high.
 
Cut the tuna into 16 equally-sized cubes and place them in a
bowl. Add the canola oil and toss fish to coat. Add the ginger,
jalapeno or chili flakes, salt, a few grinds of pepper and lime
juice. Toss and mix well. Cover and refrigerate 20 to 30 minutes.
 
To grill, divide the tuna cubes evenly among 4 skewers.
Grill for 4 to 5 minutes, turning frequently, using tongs.
The fish is done when it is just cooked through and no
longer pink on the inside.
 
To broil, arrange the marinated fish in a shallow pan so
the pieces do not touch. Place the fish 4 inches below
the broiler for 3 minutes. Using tongs, turn each cube.
Broil for 1 to 2 more minutes, until the fish is just
cooked through and no longer pink on the inside.
 
Serve immediately, with a fruit or hispanic-style salsa.
 
Nutritional Information Per Serving:
134 calories; 2 g. total fat; under 1 g. saturated fat;
0 g. carbohydrate; 27 g. protein; 0 g. dietary fiber;
187 mg. sodium
 
Also Try: Fish with Chinese Ginger Scallion Sauce
http://diabeticgourmet.com/recipes/html/516.shtml
 
-----------------------
 
Grilled Artichokes
 
Yield: Makes 6 servings; 2 artichoke halves per serving
View: http://diabeticgourmet.com/articles/383.shtml
 
Ingredients
 
-  6 medium Ocean Mist Farms artichokes
-  1 lemon, sliced
-  1 to 2 cloves garlic
-  1/4 cup olive oil
-  1/3 cup lemon juice or balsamic vinegar
-  2 cloves garlic, minced
-  1 tablespoon minced fresh rosemary, mint, basil or tarragon
-  1/8 teaspoon each salt and pepper
 
Directions
 
Rinse artichokes in cold water. With a sharp knife, cut off the
top 1/3 of artichoke. Cut off just the base of the stem, leaving
most of the stem in place. Turn artichokes stem side up and cut
in half lengthwise starting at the stem. With spoon or knife,
scrape out the fuzzy choke in the center and discard.
 
In saucepot heat 3 inches of water to boiling. Add artichokes,
lemon slices, garlic cloves. Return to boil, then reduce to
simmer. Cover, simmer until artichokes are just tender when
base is pierced with a fork, 15 minutes to 20 minutes,
depending on size. Drain well.
 
Combine all remaining ingredients in 9x13x2-inch glass baking
dish. Add drained artichokes, cut side down. Cover and
refrigerate until ready to grill. (Can be done a day ahead.)
 
To grill: Lift artichokes from marinade, reserving marinade,
and place on grill over hot coals, cut side up. Cook until deep
golden brown, about 10 minutes. Brush with marinade, then turn
and cook until cut side is golden brown, about 10 minutes longer.
Brush with marinade. Serve hot or at room temperature.
 
Nutrients Per Serving:
calories: 173; total fat: 9.0g; saturated fat: 1.2g;
% calories from fat: 40%; protein: 7g; carbohydrates:
23g; cholesterol: 0mg; dietary fiber: 10g; sodium: 465mg
Diabetic Exchanges: 4 Vegetable, 1-1/2 Fat
 
Also Try: Sun-Dried Tomato and Artichoke Pizzas
http://diabeticgourmet.com/recipes/html/733.shtml
 
-----------------------
 
Grilled Vegetables with Basil
 
Yield: Makes 8 servings
Print: http://diabeticgourmet.com/recipes/html/229.shtml
 
Ingredients
 
-  1 small eggplant, cut in half lengthwise, then into thick chunks
-  1 zucchini, cut in half lengthwise, then in thick chunks
-  1 yellow summer squash, cut into thick, diagonal slices
-  1 red bell pepper, seeded and cut into eighths
-  1 small red onion, sliced and cut into 8 wedges
-  2 Tbsp. balsamic or red wine vinegar
-  1/4 cup canola oil
-  1/4 cup plus 1 Tbsp. minced fresh basil
   (or 1 Tbsp. plus 1 tsp. dried), divided
-  1/4 cup non-fat plain yogurt
-  2 Tbsp. non-fat mayonnaise
-  1 tsp. fresh lemon juice
 
Directions
 
Thread 8 skewers with alternating pieces of the vegetables.
Place vegetables in a shallow pan large enough to hold the skewers.
 
Make marinade by whisking together in a small bowl the vinegar,
oil and all but 1 tablespoon fresh basil (or all but 1 teaspoon
dried). Pour over vegetables. Let stand 10 minutes, occasionally
turning skewers so marinade coats all sides.
 
Meanwhile, make dressing. Place yogurt, mayonnaise, the
remaining 1 tablespoon fresh basil (or 1 teaspoon dried)
and lemon juice in a blender and mix at low speed until
smooth. Transfer to small pitcher.
 
Grill vegetables, adjusting height of rack to avoid charring.
Serve vegetables as a side dish, as a sandwich filling in
pita halves, or on sliced French bread or bruschetta.
Pass basil-yogurt dressing to use as a topping.
 
Nutritional Information Per Serving:
99 calories; 7 g. total fat; less than 1 g. saturated fat;
8 g. carbohydrate; 2 g. protein; 1 g. dietary fiber;
39 mg. sodium
Diabetic Exchanges: 2 Vegetable, 1 Fat
 
Also Try: Lemon Basil Pesto with Fresh Vegetables
http://diabeticgourmet.com/recipes/html/914.shtml
 
-----------------------
 
Grilled Chicken Breasts With Fruit Salsa
 
Yield: 4 servings.
Serving Size: about 4 ounces
Source: The Diabetes Food and Nutrition Bible
Print: http://diabeticgourmet.com/recipes/html/537.shtml
 
Ingredients
 
Fruit Salsa:
 
-  2 cans (8 oz each) crushed pineapple, packed in juice, drained
-  1 mango, peeled and cubed
-  1/2 papaya, peeled and cubed
-  2 Tbsp rice vinegar
-  1 Tbsp finely minced cilantro
-  1 Tbsp minced red pepper
 
Grilled Chicken:
 
-  2 whole chicken breasts, boned, skinned, halved (10 oz meat each)
-  2 tsp olive oil
 
Garnish:
 
-  Kiwi slices
 
Directions
 
In a medium bowl, combine salsa ingredients.
Cover and refrigerate for 1 hour.
 
Preheat an oven broiler or outdoor grill. Brush the
chicken breasts with the olive oil. Grill or broil the
chicken about 7 minutes per side or until no pink remains.
 
To serve: Place fruit salsa on a plate using a
few spoonfuls per person. Top with a cooked
chicken breast. Garnish with kiwi slice.
 
Nutritional Information Per Serving:
Calories: 305; Protein: 32 g; Sodium: 79 mg;
Cholesterol: 85 mg; Fat: 6 g; Carbohydrates: 30 g
Exchanges: 4 Very Lean Meat; 2 Fruit; 1 Fat
 
Also Try: Strawberry Pork Chop Fiesta
http://diabeticgourmet.com/recipes/html/796.shtml
 
=========================
DIABETES 101:
=========================
 
ARE YOU AT RISK FOR CAROTID ARTERY DISEASE?
 
Certain traits, conditions, or habits may raise your risk
for carotid artery disease. These conditions are known as
risk factors. The more risk factors you have, the more
likely you are to get the disease. You can control some,
but not all, risk factors.
 
The major risk factors for carotid artery disease, listed
below, also are the major risk factors for coronary
artery disease (CAD) and heart disease.
 
- Unhealthy blood cholesterol levels. This includes high LDL
  cholesterol (sometimes called bad cholesterol) and low
  HDL cholesterol (sometimes called good cholesterol).
 
- High blood pressure. Blood pressure is considered high
  if it stays at or above 140/90 mmHg over time.
 
- Smoking. This can damage and tighten blood vessels, raise
  cholesterol levels, and raise blood pressure. Smoking also
  can limit how much oxygen reaches the body's tissues.
 
- Older age. As you get older, your risk for carotid artery
  disease goes up. About 1 percent of adults aged 50 to 59 have
  major plaque buildup in the carotid arteries. In contrast,
  10 percent of adults aged 80 to 89 have this problem.
  Before age 75, the risk is greater in men than women.
  However, after age 75, the risk is higher in women.
 
- Insulin resistance. This condition occurs when the body
  can't use its own insulin properly. Insulin is a hormone
  that helps move blood sugar into cells where it's used.
  Insulin resistance may lead to diabetes.
 
- Diabetes. With this disease, the body's blood sugar level
  is high because the body doesn't make enough insulin or
  doesn't use its insulin properly. People who have diabetes
  are four times more likely to have carotid artery disease
  than people who don’t have diabetes.
 
- Overweight or obesity. The most useful measure of overweight
  and obesity is the body mass index (BMI). BMI measures your
  weight in relation to your height and gives an estimate of
  your total body fat. A BMI between 25 and 29 is considered
  overweight. A BMI of 30 or more is considered obese. You
  can check your BMI using our online BMI calculator, or
  your doctor can check your BMI.
 
  BMI Calculator:
  http://diabeticgourmet.com/Tools_and_Calculators/BMI
 
- Metabolic syndrome. Metabolic syndrome is the name for a
  group of risk factors that raise your risk for stroke and
  other health problems, such as diabetes and heart disease.
 
- Lack of physical activity. Lack of activity can
  worsen other risk factors for carotid artery disease.
 
- Family history of atherosclerosis.
 
Having any of these risk factors doesn't mean that you will get
carotid artery disease. However, if you have one or more risk
factors, you can take steps to help prevent the disease.
 
Steps include following a healthy lifestyle and taking any
medicines your doctor prescribes. (For more information, see
"How Can Carotid Artery Disease Be Prevented?" below)
 
The amount of plaque buildup in the carotid arteries also may
suggest plaque buildup in other arteries. Doctors can predict
the degree of atherosclerosis in other arteries based on the
thickness of the carotid arteries. Thus, people who have
carotid artery disease also are more likely to have CAD.
 
HOW CAN CAROTID ARTERY DISEASE BE PREVENTED?
 
Taking action to control your risk factors can help prevent or
delay carotid artery disease and stroke. The more risk factors
you have, the more likely you are to get carotid artery disease.
 
Making lifestyle changes and taking prescribed medicines are
important steps. For information on healthy eating plans,
physical activity, maintaining a healthy weight, and medicines.
 
Know your family history of health problems related to
carotid artery disease. If you or someone in your family
has this disease, be sure to tell your doctor. Also, let
your doctor know if you smoke.
 
This article is available online here:
http://diabeticgourmet.com/articles/610.shtml
 
You may also want to read:
Preventing Diabetes from Progressing Into Kidney Disease
http://diabeticgourmet.com/articles/736.shtml
 
=========================
FOOD AND COOKING
=========================
 
DIP INTO BEANS AND MOLE
 
By Dana Jacobi
 
Most Americans are unfamiliar with authentic Mexican
mole sauce. While some may recognize it as "that sauce
with chocolate in it," only aficionados of true Mexican
cooking know the subtleties of a great mole.
 
In general, we think of mole as a sauce or family of sauces.
But this assumption has been hotly debated. As Ricky Bayless,
a well-known Mexican chef explains, a sauce is rarely used as
just a coating or an accessory in Mexican cooking. This is
particularly true for stew-like dishes such as mole poblano,
the version of mole that includes chocolate and is frequently
combined with poultry. Dishes like this rely on the so-called
sauce as the base of the meal, providing its essence as well
as its glory.
 
The intense mole sauces come in a rainbow of colors ranging from
tomatillo-green to earthy, chile red and almost black. The most
famous versions are the seven moles of Oaxaca, including my
favorite, mole negro. The flavor of these moles is imparted by
a long list of ingredients that can include: chile peppers and
spices, raisins or other fruit, tomatoes and tomatillos,
toasted bread or a torn-up tortilla. A variety of nuts and
seeds like pumpkin and sesame add thickness and richness to moles.
 
With a long list of fresh ingredients and techniques that
include roasting, soaking and pureeing, it's clear why mole
is primarily reserved for holiday celebrations. To speed
the prep time in Mexico, outdoor markets sell pastes to
use as the base for various versions.
 
Yet the flavors of mole are so seductive that I constantly
look to enjoy them in easier ways. This warm bean dip, which
blends several mole ingredients with creamy, pureed pinto
beans, gives a hint of mole's pleasures. Pair with torn
whole-wheat tortillas or low fat, baked corn chips.
 
WARM MOLE BEAN DIP
 
Yield: Makes 8 servings.
 
Ingredients
 
-  1 Tbsp. tomato paste
-  1 small tomato, seeded and chopped
-  1/2 cup mild, medium or hot chunky salsa
-  2 Tbsp. chopped cilantro
-  1/2 tsp. salt, or to taste
-  3/4 cup (3 ounces), shredded, reduced-fat Jack cheese
-  One (15-ounce) can pinto beans, rinsed and drained
-  2 tsp. canola oil
-  1/2 cup finely chopped onion
-  1 small jalapeno pepper, seeded and finely chopped
-  1 tsp. chili powder
-  1 tsp. unsweetened cocoa powder
-  1 tsp. ground cumin
-  1 tsp. dried oregano
 
Directions
 
Preheat the oven to 400 degrees. Coat a 9-inch pie
plate with cooking spray and set aside.
 
In a food processor, whirl beans until pureed but still
slightly lumpy. Scoop beans into a mixing bowl and set aside.
 
In medium skillet, heat oil over medium heat. Saute onion and
jalapeno until onion is soft, 5 minutes. Add chili powder,
cocoa, cumin, and oregano, and cook, stirring, until fragrant,
1 minute. Mix in tomato paste and cook for 30 seconds.
Add contents of the pan to the pureed beans.
 
Add tomato, salsa, cilantro and salt, to beans and mix to
combine all ingredients. Spread bean mixture in an even
layer in the prepared pan. Sprinkle cheese over the top.
 
Bake until cheese is melted and bubbly and beans are heated
through, 12 to 15 minutes. Serve immediately, accompanied
by a bowl of baked tortilla chips.
 
Nutritional Information Per Serving:
100 calories; 3.5 g total fat; 1.5 g saturated fat;
11 g carbohydrates; 5 g protein; 3 g dietary fiber;
370 mg sodium
 
Print Version:
http://diabeticgourmet.com/articles/615.shtml
 
You May Also Enjoy: Black Bean and Tomato Salsa
http://diabeticgourmet.com/recipes/html/924.shtml
 
=========================
DIABETES RELATED DEFINITIONS
AND EXPLANATIONS
=========================
 
GLOMERULI: Network of tiny blood vessels in the kidneys
where the blood is filtered and waste products are removed.
 
REBOUND: A swing to a high level of glucose (sugar)
in the blood after having a low level.
 
TRIGLYCERIDE: A type of blood fat. The body needs insulin to
remove this type of fat from the blood. When diabetes is under
control and a person's weight is what it should be, the level
of triglycerides in the blood is usually about what it should be.
 
OVERT DIABETES: Diabetes in the person who shows clear signs of
the disease such as a great thirst and the need to urinate often.
 
MICROANEURYSM: A small swelling that forms on the side of tiny
blood vessels. These small swellings may break and bleed into
nearby tissue. People with diabetes sometimes get microaneurysms
in the retina of the eye.
 
=========================
DIABETES Q AND A:
=========================
 
QUESTION:
 
My health insurance company offered me the services of a
health coach to help me lose weight and manage my diabetes.
What is a health coach?
 
ANSWER:
 
Health coaching is a growing trend in wellness and is provided
by people who differ widely in training. Health insurance
companies employ health coaches to reduce costs and improve
health outcomes by helping people adopt healthy lifestyles.
 
These health coaches typically are licensed health professionals
such as registered nurses, registered dietitians and clinical
social workers who have additional training in behavior change
techniques. They can provide personalized education and
resources to help you create realistic health goals, overcome
obstacles and make permanent changes.
 
If you are seeking help to manage a chronic disease such as
diabetes, heart disease, chronic kidney disease or cancer, then
your health coach should also be a health professional with
clinical expertise in that area. For example, a nurse or a
dietitian may be a certified diabetes educator (CDE).
 
On the other hand, a health coach who is also a clinical
psychologist may be qualified to help you manage depression
or an eating disorder. A health or wellness coach may also
help participants in wellness programs for weight management,
physical activity, nutrition, stress management and tobacco
cessation. Be careful: health coaching itself is not a licensed
profession.
 
Several highly regarded coaching certification programs have
excellent teachers and train only licensed health professionals,
but other programs have no prerequisites. As a result, many
health and fitness enthusiasts who are unqualified to provide
medical advice and untrained in behavior change have simply
purchased "certificates" over the Internet and established
private health coaching practices. Ask a prospective coach
about his/her qualifications, including their coaching
credential; then go to the credentialing group’s website
to see what that certification actually proves.
 
You may also be interested in reading:
 
Older Diabetics Live Long Enough to
Benefit from Interventions and Research
http://thediabeticnews.com/news/1853.shtml
 
=========================
SPECIAL SPONSOR'S MESSAGE
=========================
 
FREE TRIAL BOTTLE OF NEW NEUROPATHY SUPPORT
FORMULA - NOW 12 TIMES MORE EFFECTIVE
 
Nerve Pain Breakthrough - 92% Success Rate!
Clinical Studies Conclude that this formulation is Highly
Effective at Getting Rid of Neuropathy Pain - For Good
 
This breakthrough treatment will help you:
- Reduce or eliminate numbness and
  tingling in your hands, feet and legs
- Eliminate pain and burning sensations
- Support and strengthen your nerves and nerve linings
- Reduce stress and anxiety
- Improve Balance and Coordination
- Guaranteed to work
 
Neuropathy Support Formula is a capsule you take twice daily
that uses ultra high doses of vitamin B1 in the form of
benfotiamine, B12 in the form of methylcobalamine and R-ALA
alpha lipoic acid, Now 12 times more effective. No side effects.
 
Visit http://go.clickmeter.com/4t24 to learn
more about this product and to claim your FREE trial bottle.
Limit one (1) FREE bottle per customer and per household.
 
----------------------
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