Diabetic Gourmet Magazine
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THE DIABETIC NEWSLETTER
July 09, 2012 - Volume XIII; Issue #15
From Diabetic Gourmet Magazine -- http://DiabeticGourmet.com
Online Version: http://diabeticnewsletter.com/2012-07-09-dnl.shtml
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- Eliminate pain and burning sensations
- Support and strengthen your nerves and nerve linings
- Reduce stress and anxiety
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- 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
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TABLE OF CONTENTS:
=========================
In The News (1 item)
Feature Recipes:
  -  Potato Salad
  -  Herb Potato Salad (w)
  -  Lentils with Cumin and Lemon
  -  Lentil and Rice Stuffed Squash (w)
  -  Stuffed Artichoke Hearts
  -  Spicy Artichoke Dip (w)
  -  Marinated Green Beans
  -  Penne with Greens and Cannellini Beans (w)
Diabetes 101:
  -  Travel Tips for Diabetics
  -  Where Diabetics with Chest Pain Should Be Treated (w)
Food and Cooking:
  -  Stuff Yourself with Squash
  -  Recipe: Lentil and Rice Stuffed Squash
  -  A Meal In One Vegetable (w)
  -  Recipe: Italian Pickled Zucchini (w)
Diabetes Q and A:
- Is it true that working to raise my HDL level is
   not likely to lower my risk of heart attack?
- Does "Zero Trans Fat" Mean It's Healthy? (w)
Diabetes Related Explanations & Definitions
Special Sponsor's Message: Neuropathy Treatment Group
Newsletter Information; Removal Link
 
=========================
IN THE NEWS
=========================
 
Type 1 Diabetes Rapidly Reversed Using Antibody Injections
http://thediabeticnews.com/news/1862.shtml
 
Get the news while it's still news! Subscribe for free to
"The Diabetic News" or read online at http://TheDiabeticNews.com
 
=========================
THIS WEEK'S RECIPES
=========================
View our recipe archive at http://DiabeticGourmet.com/recipes
---------------------
 
POTATO SALAD
Yield: 12 servings
Source: "The Diabetes Snack Munch Nibble Nosh Book"
Info: http://diabeticgourmet.com/book_archive/details/1.shtml
Print: http://diabeticgourmet.com/recipes/html/788.shtml
 
INGREDIENTS
 
-  5 cups (about 1-1/2 pound) red-skinned
   potatoes, cut into 3/4-inch cubes
-  1/4 cup reduced-fat mayonnaise
-  1/2 cup low-fat buttermilk
-  3/4 teaspoon basil
-  3/4 teaspoon dried thyme leaves
-  3/4 teaspoon dried marjoram leaves
-  1/8 teaspoon celery seed
-  1/4 teaspoon salt, or to taste (optional)
-  2-3 drops hot pepper sauce
-  1 small cucumber, peeled, seeded, and cubed
-  2 tablespoons chopped chives or green onions
 
DIRECTIONS
 
In a small pot or very large saucepan, combine the potatoes with
1 quart of boiling water. Cover and bring to a boil again. Reduce
the heat, and boil 9 to 14 minutes. Do not overcook. Cool in a
colander under cold running water. Drain well.
 
Meanwhile, place the mayonnaise in a large serving bowl. Slowly
add the buttermilk, whisking until smooth. Stir in the basil,
thyme, marjoram, celery seed, salt (if desired), and hot pepper
sauce. Stir in the cucumber and chives. Gently stir in the cooled
and drained potatoes.
 
Serve warm, or cover and refrigerate 1 to 2 hours, or cool in
the freezer for 15 to 20 minutes. Cover and refrigerate. Leftover
salad will keep in the refrigerator for 3 to 4 days.
 
Nutritional Information Per Serving (1/2 cup):
Calories: 68, Fat: 2 g, Cholesterol: 2 mg, Sodium: 45 mg,
Carbohydrate: 12 g, Dietary Fiber: 1 g, Sugars: 2 g, Protein: 2 g
Diabetic Exchanges: 1 Starch
 
Also Try: "Herb Potato Salad"
http://diabeticgourmet.com/recipes/html/110.shtml
 
-----------------------
 
LENTILS WITH CUMIN AND LEMON
Yield: 12 servings
Source: "The Diabetes Snack Munch Nibble Nosh Book"
Info: http://diabeticgourmet.com/book_archive/details/1.shtml
Print: http://diabeticgourmet.com/recipes/html/789.shtml
 
INGREDIENTS
 
-  1 cup dried brown lentils, washed and sorted
-  1 small onion, chopped
-  1 garlic clove, minced
-  1 celery stalk, minced
-  2 teaspoons lemon juice
-  1 teaspoon cumin
-  1/2 teaspoon salt, or to taste (optional)
-  1/8 teaspoon black pepper
 
DIRECTIONS
 
In a large saucepan, combine the lentils and 3 cups water.
Cover and bring to a boil. Reduce the heat, and simmer 18 to 20
minutes or until the lentils are tender-crisp. Drain in a colander.
 
In a medium bowl, combine the lentils, onion, garlic, celery,
lemon juice, cumin, salt (if desired), and pepper. Stir to mix well.
 
Serve warm, either plain or on fat-free crackers or toasted
whole-wheat bread. Or cover and refrigerate until chilled.
Lentils will keep in the refrigerator for 3 to 4 days.
 
Nutritional Information Per Serving (1/4 cup):
Calories: 54, Fat: 0 g, Cholesterol: 0 mg, Sodium: 4 mg,
Carbohydrate: 10 g, Dietary Fiber: 4 g, Sugars: 1 g, Protein: 4 g
Diabetic Exchanges: 1/2 Starch
 
Also Try: "Lentil and Rice Stuffed Squash"
http://diabeticgourmet.com/recipes/html/783.shtml
 
-----------------------
 
STUFFED ARTICHOKE HEARTS
Yield: 8 servings
Source: "The Diabetes Snack Munch Nibble Nosh Book"
Info: http://diabeticgourmet.com/book_archive/details/1.shtml
Print: http://diabeticgourmet.com/recipes/html/790.shtml
 
INGREDIENTS
 
-  1/3 cup chopped ripe tomato
-  2 tablespoons chopped chives or sliced green onion tops
-  1 tablespoon grated Parmesan cheese
-  1 teaspoon olive oil
-  Dash salt, or to taste (optional)
-  2 drops hot pepper sauce (optional)
-  1 (14 ounce) can whole artichoke hearts, well drained
 
DIRECTIONS
 
In a small bowl, mix together the tomato, chives,
Parmesan cheese, oil, and salt (if desired).
 
Remove coarse outer leaves from the artichokes. Cut a small
sliver from the bottom of the hearts so they will stand upright.
Set the artichoke hearts, bottom side down, on a plate.
 
Carefully open the leaves to form a cavity. Spoon the
stuffing into the cavity in the hearts, dividing evenly.
 
Serve at once or cover and refrigerate several
hours or overnight before serving.
 
Nutritional Information Per Serving (1 heart):
Calories: 22, Fat: 1 g, Cholesterol: 1 mg, Sodium: 104 mg,
Carbohydrate: 3 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable
 
Also Try: "Spicy Artichoke Dip"
http://diabeticgourmet.com/recipes/html/598.shtml
 
-----------------------
 
MARINATED GREEN BEANS
Yield: 1/2 cup
Source: "The Diabetes Snack Munch Nibble Nosh Book"
Info: http://diabeticgourmet.com/book_archive/details/1.shtml
Print: http://diabeticgourmet.com/recipes/html/791.shtml
 
INGREDIENTS
 
-  3-1/2 cups (3/4 pound) fresh green beans, trimmed and snapped
-  2 tablespoons chopped chives
   or thinly sliced green onion tops
-  2 tablespoons fat-free, low-sodium
   or regular chicken broth or bouillon
-  1 tablespoon catsup
-  1 tablespoon balsamic vinegar
-  2 teaspoons olive oil
-  1 teaspoon Dijon-style mustard
-  1/4 teaspoon salt, or to taste (optional)
-  2-3 drops hot pepper sauce
 
DIRECTIONS
 
In a large saucepan, cook the beans in boiling water for
10 to 15 minutes until tender-crisp. Drain well in a colander.
 
Meanwhile, in a large bowl, combine the chives, broth, catsup,
vinegar, oil, mustard, salt (if desired), and hot pepper sauce.
Stir to mix well. Add the cooked beans, and stir to coat the
beans with marinade.
 
Cover and refrigerate for 2 to 3 hours. Stir before serving.
Leftover beans will keep in the refrigerator for 4 to 5 days.
 
Nutritional Information Per Serving (1/2 cup):
Calories: 30, Fat: 1 g, Cholesterol: 0 mg, Sodium: 47 mg,
Carbohydrate: 4 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 1 g
Diabetic Exchanges: 1 Vegetable
 
Also Try: "Penne with Greens and Cannellini Beans"
http://diabeticgourmet.com/recipes/html/713.shtml
 
=========================
DIABETES 101:
=========================
 
TRAVEL TIPS FOR DIABETICS
 
As any travel agent or stranded tourist will tell you, planning
ahead is the key to a successful trip. And this is particularly
true for people with diabetes - a little forethought will take
you a long way and help keep you healthy once you are there.
Whether you want to hike in the Canadian Rockies or lie in the
Florida sunshine, Travel Tips for people with diabetes will
help you to make your trip safer and more successful.
 
PLANNING AHEAD
 
Diabetes shouldn't stop you from doing the things you want to
do. If you want to travel, and you have diabetes, you must
plan ahead carefully. There are many disaster stories such as
lost luggage or encountering a hurricane. Traveling can be
stressful sometimes - and stress can raise blood glucose
levels. Although you can't avoid the odd surprise, preparation
before you leave can help you avoid undue stress.
 
Consider telling your travel agent that you have diabetes
and explain some of the particular needs that traveling
with diabetes entails. That way, a suitable itinerary can
be planned to meet your needs. A missed connection or
illness can ruin the best-laid holiday plans.
 
VISIT YOUR DOCTOR OR DIABETES EDUCATOR
 
It is a good idea to visit your doctor for a checkup several
weeks before you leave. Show your itinerary to your health
care team and work out plans for your meals and medication,
especially if you are traveling through different time zones.
Be sure to get any required vaccinations at least four weeks
before you travel so you have time to deal with any possible
side effects.
 
Ask for a list of your medications (including the generic
names and their dosages) from your pharmacist-- particularly
pills for diabetes, anti-diabetic pills, and insulin. If
you take insulin, record the types of insulin and whether the
insulin is short, intermediate or long-acting. Photocopy the
list and carry one copy with you at all times. Some countries
require you to have written documents from your doctor,
stating that you are allowed to carry medicines or supplies.
Syringes and needles in particular can present a problem
when entering some countries.
 
Ask your doctor or diabetes educator what to do if you get
sick on your holiday. Generally, if you experience motion
sickness while traveling, take carbohydrate in the form of
fluids. If you are not sure how to convert carbohydrate to
fluids, ask your diabetes educator. Here are some basic
illness management tips: Test your blood glucose levels every
two to four hours around the clock. If you have type 1 diabetes,
test your urine for ketones every four hours around the clock.
If your blood glucose is high and you have ketones in your
urine, you will need to take more short-acting insulin. Never
stop your insulin or diabetes pills when you are ill, even if
you are unable to eat. If your blood glucose levels are low
you may need to reduce the dose. Drink lots of fluids as
illness can cause dehydration. If you are able to eat, drink
one cup of sugar-free fluid per hour (e.g. water or diet pop).
If you are unable to eat, drink sugar containing (e.g. regular
pop or tea with sugar) as well as sugar-free fluids. Try to
drink one cup of fluid per hour. Rest. Seek medical attention
if you vomit more than twice.
 
If you use insulin to manage your diabetes, you should also ask
your doctor or diabetes educator about glucagon. Glucagon is
an injection that is used to treat severe low blood glucose,
a condition that can cause seizures or a loss of consciousness.
If you are traveling to a remote spot that does not have
ambulance service, it is important that your travel companion
learn how to give glucagon. See your doctor or diabetes
educator if you are unfamiliar with its use.
 
IDENTIFICATION
 
Take identification with you that explains your condition
in case you are unable to give instructions yourself.
Consider getting a MedicAlert bracelet or necklace
that states you have diabetes.
 
TRAVEL INSURANCE
 
Some insurance plans do not cover pre-existing
medical conditions, which includes diabetes.
 
PACKING
 
Divide your medications and diabetes supplies and pack them
in more than one place, in case you lose one of your bags.
Most importantly, make sure that you have a portion of
medications and supplies in your carry-on luggage. Take
extra supplies and medication in case of loss, theft or
accidental destruction. Also consider some of the other
supplies you may need including treatment for hypoglycemia,
food supplies, drinking water, walking shoes, sunblock
and medication for nausea and diarrhea.
 
You may also want to read:
Where Diabetic Patients With Chest Pains Should Be Treated
http://diabeticgourmet.com/articles/185.shtml
 
=========================
FOOD AND COOKING
=========================
 
STUFF YOURSELF WITH SQUASH
 
Once again, this time of year creates an overabundance of
summer squashes. They include tender, finger-long babies still
sporting a golden squash blossom at the tip, others as big as
baseball bats and, in varying sizes, the usual green zucchini
and golden yellow squash.
 
The "babies" are easy to serve. Sauté them gently in olive oil,
braise them in broth, or nibble on them raw, as crudites. The
bat-sized squash can be used two ways. Either shred them,
squeeze the moisture out of their watery flesh and add it to a
batter for zucchini bread, muffins and cookies, or cut them into
chunks and create a well-spiced, sweet-and-sour pickled squash.
 
When inundated with medium-size summer squash, ratatouille is
a good option. To avoid boredom, make different versions. For
example, season one with the traditional Provençe-flavored
herbs like oregano and thyme. Or use curry powder, which goes
particularly well in a ratatouille that includes mushrooms.
 
For a spicier version, you can make a ratatouille with either
an Asian or Southwestern flavor. For the Asian version, use
long, thin-skinned Asian eggplants, relatively few tomatoes
and lots of green pepper, plus Thai basil and long red chile
peppers. A Southwestern variation could include poblano chiles,
yellow squash, black beans, and jalapeños.
 
Stuffed squash is another way to use up several at a time. For
a change from your usual variations, try a filling of basmati
rice and French green lentils, flavored with lots of vegetables,
including scallions, shredded escarole and dill. Garnished with
crumbled feta cheese, this stuffed squash is so substantial that
few people realize it is meatless. The dense filling is also
full of fiber, thanks to the lentils and brown rice.
 
For convenience, cook the rice and lentils together. Simmering
them until they are soft helps the filling hold together, even
when it is heaped generously into the hollowed-out squash.
 
LENTIL AND RICE STUFFED SQUASH
Yield: 6 servings, each of a halved zucchini
Print: http://diabeticgourmet.com/recipes/html/783.shtml
 
INGREDIENTS
 
-  1/2 cup brown basmati rice
-  1/3 cup French green lentils
-  2 cups fat-free vegetable broth
-  3 large summer squash (about 2-2 1/2 lb.), halved
-  1 Tbsp. extra virgin olive oil
-  2/3 cup finely chopped red onion
-  2 garlic cloves, finely chopped 3 whole scallions, chopped
-  3 cups escarole, rolled up and sliced thin
-  1-2 Tbsp. finely-chopped fresh dill (optional)
-  1/4 cup chopped flat-leaf parsley
-  1/8 tsp. red pepper flakes, optional
-  Salt and freshly-ground black pepper
-  6 Tbsp. crumbled feta cheese
 
DIRECTIONS
 
Combine the rice, lentils and vegetable broth in a deep saucepan
with 1/2 cup water. Cook, covered, until the rice and lentils are
tender, about 45 minutes. Drain and transfer to a mixing bowl.
 
If using yellow squash, cut off the necks. Scoop out the seeds
with a spoon. In a large pot of boiling water, cook the squash
4 minutes. Drain and transfer to a bowl of ice-cold water. When
completely cooled, pat the squash dry and set aside.
 
Place a rack in the center of the oven.
Preheat the oven to 350 degrees.
 
Heat the oil in a pan over medium-high heat until hot. Saute the
onion 3 minutes. Add the garlic and scallions. Cook until the
onion is soft, about 5 minutes. Stir in the escarole and pepper
flakes (if using). Cook until the escarole is wilted and bright
green, about 5 minutes. Stir the vegetables into the rice mixture.
Mix in the dill and parsley. Season to taste with salt and pepper.
 
In a baking dish just large enough to hold them, arrange the
squash. Spoon in the filling, generously mounding it. Sprinkle
on the feta. Pour 1/2 cup water into the baking dish.
 
Bake, uncovered, until the cheese is soft, about 20 minutes.
Serve warm or at room temperature, or refrigerate, covered
in foil, until ready to use. Reheat before serving.
 
Nutritional Information Per serving: 173 calories,
5 g. total fat (2 g. saturated fat), 27 g. carbohydrate,
7 g. protein, 5 g. dietary fiber, 240 mg. sodium
Diabetic Exchanges: 2 Bread/Starch, 1 Reduced-Fat Milk, 1 Fat
 
Print Version:
http://diabeticgourmet.com/articles/478.shtml
 
You May Also Enjoy:
 
A Meal In One Vegetable
http://diabeticgourmet.com/articles/346.shtml
 
Italian Pickled Zucchini
http://diabeticgourmet.com/articles/263.shtml
 
=========================
DIABETES RELATED DEFINITIONS
AND EXPLANATIONS
=========================
 
HORMONE:
A chemical released by special cells to tell other cells what
to do. For instance, insulin is a hormone made by the beta
cells in the pancreas. When released, insulin tells other
cells to use glucose (sugar) for energy.
 
SOMATOSTATIN:
A hormone made by the delta cells of the pancreas (in areas
called the islets of Langerhans). Scientists think it may control
how the body secretes two other hormones, insulin and glucagon.
 
KETOSIS:
A condition of having ketone bodies build up in body tissues
and fluids. The signs of ketosis are nausea, vomiting, and
stomach pain. Ketosis can lead to ketoacidosis.
 
DAWN PHENOMENON:
A sudden rise in blood glucose levels in the early morning
hours. This condition sometimes occurs in people with
insulin-dependent diabetes and (rarely) in people with
noninsulin-dependent diabetes. Unlike the Somogyi effect, it
is not a result of an insulin reaction. People who have high
levels of blood glucose in the mornings before eating may need
to monitor their blood glucose during the night. If blood
glucose levels are rising, adjustments in evening snacks or
insulin dosages may be recommended.
 
METABOLISM:
The term for the way cells chemically change food so that it can
be used to keep the body alive. It is a two-part process. One
part is called catabolism-when the body uses food for energy.
The other is called anabolism-when the body uses food to build
or mend cells. Insulin is necessary for the metabolism of food.
 
=========================
DIABETES Q AND A:
=========================
 
QUESTION:
 
Is it true that working to raise my HDL level is
not likely to lower my risk of heart attack after all?
 
ANSWER:
 
Studies that tested people's HDL ("good") cholesterol and then
watched their health have long linked higher blood levels of HDL
with lower risk of heart attack. Two main steps that raise HDL
cholesterol - boosting physical activity and losing weight if
overweight - do lead to lower risk of heart attack.
 
Researchers identified several small genetic differences
that can also lead to higher levels of HDL, regardless of
lifestyle. A recent study found that people whose elevated
HDL was due to one of these specific genetic traits did
not have lower heart attack risk.
 
Authors of the new study concluded that we can’t assume that
all methods of raising HDL will have the same effect on heart
disease. This fits in with previous studies, such as findings
that hormone replacement therapy for postmenopausal women
increased HDL levels but did not reduce heart attack risk.
 
Other research has shown that HDL cholesterol actually includes
up to 14 different subclasses, and the subclass "HDL 2b" alone
may account for most of the protective action of removing
cholesterol from blood vessel walls. HDL 2b does seem to go
up with exercise and having both a healthy weight and waist
size. Raising HDL by healthy changes in physical activity or
weight - which likely means increased HDL 2b - remains a smart
strategy to reduce risk of heart attack, regardless of whether
HDL causes the change or is simply a marker of it.
 
The bonus: these healthy changes in activity level and weight
are also linked to reduced risk of cancer and diabetes. Keep
up those strategies for overall health!
 
You may also be interested in reading:
 
Does "Zero Trans Fat" Mean It's Healthy?
http://diabeticgourmet.com/articles/601.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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