Diabetic Gourmet Magazine
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THE DIABETIC NEWSLETTER
July 23, 2012 - Volume XIII; Issue #16
From Diabetic Gourmet Magazine -- http://DiabeticGourmet.com
Online Version: http://diabeticnewsletter.com/2012-07-23-dnl.shtml
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---- Advertisement --------------
 
FREE TRIAL BOTTLE OF NEW NEUROPATHY SUPPORT
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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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TABLE OF CONTENTS:
=========================
In The News (1 item)
Feature Recipes:
  -  Spinach and Sun-Dried Tomato Quesadillas
  -  Warm Mole Bean Dip (w)
  -  Summer Garden Pilaf
  -  Quinoa Pilaf with Red and Yellow Peppers (w)
  -  Chicken Gyros
  -  Greek Orzo Seafood Salad (w)
  -  Golden Peanut Butter Cookies
  -  Hazelnut Macaroons (w)
Diabetes 101:
  -  How Does The Body Control Glucose?
  -  What is a good blood sugar level? (w)
Food and Cooking:
  -  Inspired by Sesame Noodles
  -  Recipe: Broccoli Salad with Peanut Dressing
  -  A Warm Welcome For Broccoli's Cousin (w)
Diabetes Q and A:
- Does exercising in water provide special benefits?
- Coenzyme Q10: Should You Take This Supplement? (w)
Diabetes Related Explanations & Definitions
Special Sponsor's Message: Neuropathy Treatment Group
Newsletter Information; Removal Link
 
=========================
IN THE NEWS
=========================
 
Diabetes Drug Makes Brain Cells Grow
http://thediabeticnews.com/news/1863.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
---------------------
 
SPINACH AND SUN-DRIED TOMATO QUESADILLAS
Yield: 16 appetizers
Source: "The Complete Diabetes Prevention Plan"
Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Print: http://diabeticgourmet.com/recipes/html/784.shtml
 
INGREDIENTS
 
-  2 tablespoons julienned
   or diced sun-dried tomatoes in olive oil, drained
-  1-1/2 cups (moderately packed) chopped fresh spinach
-  1 cup shredded nonfat or reduced-fat mozzarella cheese
-  4 whole-wheat flour tortillas (8-inch rounds)
 
DIRECTIONS
 
Place 1 to 2 teaspoons of the oil from the jar of sun-dried
tomatoes in a medium nonstick skillet and place over
medium-high heat. Add the spinach and saute for a minute or
two, just until the spinach is wilted. Remove the skillet
from the heat and stir in the sun-dried tomatoes.
 
Lay a tortilla on a flat surface and sprinkle the bottom
half only with a quarter of the spinach mixture. Sprinkle
with a quarter of the cheese. Fold the top half of the
tortilla over to enclose the filling. Repeat with the
remaining ingredients to make 4 filled tortillas.
 
Coat a large griddle or nonstick skillet with cooking
spray and preheat over medium heat until a drop of
water sizzles when it hits the heated surface.
 
Lay the quesadillas on the griddle and cook for about
1-1/2 minutes, until the bottoms are golden brown. Spray
the tops lightly with the cooking spray and then turn
with a spatula. Cook for an additional 1-1/2 minutes,
until the second side is golden brown.
 
Transfer the quesadillas to a cutting board and
cut each one into 4 wedges. Serve hot.
 
Nutritional Information Per Serving (per appetizer):
Calories: 47, Carbohydrate: 7 g, Cholesterol: 1 mg,
Fat: 0.9 mg, Saturated Fat: 0 g, Fiber: 0.9 g,
Protein: 3 g, Sodium: 142 mg, Calcium: 106 mg
Diabetic Exchanges: 1/2 Starch, 1/4 Medium-Fat Meat
 
Also Try: "Warm Mole Bean Dip "
http://diabeticgourmet.com/recipes/html/706.shtml
 
-----------------------
 
SUMMER GARDEN PILAF
Yield: 7 servings
Source: "The Complete Diabetes Prevention Plan"
Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Print: http://diabeticgourmet.com/recipes/html/785.shtml
 
INGREDIENTS
 
-  1 tablespoon extra virgin olive oil or canola oil
-  1 cup plus 2 tablespoons (1/3-inch dice) zucchini
-  1 cup fresh or frozen whole kernel corn
-  1/2 cup chopped red bell pepper
-  1/2 cup chopped onion
-  1/2 teaspoon dried oregano
-  3 cups cooked brown rice
-  Scant 1/2 teaspoon salt
 
DIRECTIONS
 
Place the oil in a large deep nonstick skillet and preheat over
medium-high heat. Add the zucchini, corn, red bell pepper, onion,
and oregano. Cook, stirring frequently, for 3 to 4 minutes, just
until the vegetables are crisp-tender. Periodically place a lid
over the skillet if it becomes too dry. (The steam released from
the cooking vegetables will moisten the skillet.)
 
Add the rice and salt to the skillet mixture and reduce the heat
to medium. Cook, stirring frequently, for a couple of minutes,
until the mixture is heated through. Add a tablespoon or two
of water if the mixture seems too dry. Serve hot.
 
Nutritional Information Per Serving (per 3/4 cup serving):
Calories: 140, Carbohydrate: 26 g, Cholesterol: 0 mg,
Fat: 2.9 g, Saturated Fat: 0.4 g, Fiber: 2.7 g,
Protein: 3.3 g, Sodium: 138 mg, Calcium: 16 mg
Diabetic Exchanges: 1-1/4 Starch, 1 Vegetable, 1/2 Fat
 
Also Try: "Quinoa Pilaf with Red and Yellow Peppers"
http://diabeticgourmet.com/recipes/html/611.shtml
 
-----------------------
 
CHICKEN GYROS
Yield: 4 servings
Source: "The Complete Diabetes Prevention Plan"
Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Print: http://diabeticgourmet.com/recipes/html/786.shtml
 
INGREDIENTS
 
Sauce:
-  1 cup plain low-fat yogurt or light sour cream
-  3/4 cup peeled, seeded, finely chopped cucumber
-  1/2 teaspoon dried dill
 
Rest of ingredients:
-  1 pound boneless skinless chicken breast, cut into thin strips
-  1 teaspoon lemon pepper
-  1/2 teaspoon dried oregano
-  1/4 teaspoon garlic powder
-  1 tablespoon extra virgin olive oil
-  4 whole-wheat or oat-bran pita pockets (6-inch rounds), cut in half
-  8 leaves romaine lettuce
-  2 medium-small plum tomatoes, thinly sliced
-  4 slices red onion, separated into rings
 
DIRECTIONS
 
Combine all of the sauce ingredients and stir to mix
well. Cover and refrigerate until ready to use.
 
Combine the chicken, lemon pepper, oregano, and garlic
powder in a medium bowl and toss to mix well. Coat a large
nonstick skillet with olive oil and preheat over medium-high
heat. Add the chicken and stir-fry for several minutes, until
nicely browned and no longer pink inside. Remove the skillet
from the heat and set aside.
 
To heat the pita pockets, place them on a microwave-safe
plate. Cover with a damp paper towel and microwave on high
power for about 45 seconds. If heating only one pita at a
time, microwave for only 15 seconds.
 
To assemble the sandwiches, line each pita half with a
lettuce leaf, add some of the chicken, tomatoes, onion
slices, and sauce. Serve hot.
 
Nutritional Information Per Serving (1/4 of recipe):
Calories: 346, Carbohydrate: 40 g, Cholesterol: 69 mg,
Fat: 6.4 g, Saturated Fat: 1.5 g, Fiber: 5.4 g,
Protein: 36 g, Sodium: 544 mg, Calcium: 182 mg
Diabetic Exchanges:
2 Starch, 3 Very Lean Meat, 1 Vegetable, 1/4 Low-Fat Milk, 1 Fat
 
Also Try: "Greek Orzo Seafood Salad"
http://diabeticgourmet.com/recipes/html/378.shtml
 
-----------------------
 
GOLDEN PEANUT BUTTER COOKIES
Yield: 40 cookies
Source: "The Complete Diabetes Prevention Plan"
Info: http://diabeticgourmet.com/book_archive/details/60.shtml
Print: http://diabeticgourmet.com/recipes/html/787.shtml
 
INGREDIENTS
 
-  1 cup whole-wheat pastry flour
-  3/4 cup oat flour
-  Sugar substitute equal to 1/4 cup sugar
-  3/4 teaspoon baking soda
-  3/4 teaspoon baking powder
-  2/3 cup peanut butter
-  1/4 cup plus 2 tablespoons margarine or butter
-  3/4 cup light brown sugar
-  1/4 cup fat-free egg substitute
-  2 tablespoons pure maple syrup
-  1 teaspoon vanilla extract
 
DIRECTIONS
 
Preheat oven to 350 degrees F.
 
Combine the flours, sugar substitute, baking soda, and
baking powder in a bowl and stir to mix well. Set aside.
 
Combine the peanut butter, margarine, and brown sugar in a large
bowl and beat with an electric mixer to mix well. Beat in the
egg substitute, maple syrup, and vanilla extract. Add the flour
mixture to the peanut butter mixture and beat to mix well.
 
Shape level teaspoonfuls of the dough into balls and arrange
1-1/2 inches apart on ungreased baking sheets. Flatten each
cookie to 1/4 -inch thickness by crisscrossing with the tines
of a fork. Dip the tines of the fork lightly in sugar between
each cookie if desired.
 
Bake for 10 to 12 minutes, until the bottoms of the cookies
are golden brown. Remove the cookies and let sit for 2 minutes.
Transfer the cookies to wire racks to cool completely.
 
Nutritional Information Per Serving (per cookie):
Calories: 77, Carbohydrate: 9 g, Cholesterol: 0 mg,
Fat: 4 g, Saturated Fat: 0.7 g, Fiber: 0.9 g,
Protein: 2 g, Sodium: 82 mg, Calcium: 14 mg
Diabetic Exchanges: 1/2 Carbohydrate, 1 Fat
 
Also Try: "Hazelnut Macaroons"
http://diabeticgourmet.com/recipes/html/294.shtml
 
=========================
DIABETES 101:
=========================
 
HOW DOES THE BODY CONTROL GLUCOSE?
 
The amount of glucose in the blood is controlled mainly by
the hormones insulin and glucagon. Too much or too little of
these hormones can cause blood sugar levels to fall too low
(hypoglycemia) or rise too high (hyperglycemia). Other hormones
that influence blood sugar levels are cortisol, growth hormone,
and catecholamines (epinephrine and norepinephrine).
 
The pancreas, a gland in the upper abdomen, produces insulin
and glucagon. The pancreas is dotted with hormone-producing
tissue called the islets of Langerhans, which contain alpha
and beta cells. When blood sugar rises after a meal, the beta
cells release insulin. The insulin helps glucose enter body
cells, lowering blood levels of glucose to the normal range.
 
When blood sugar drops too low, the alpha cells secrete
glucagon. This signals the liver to release stored glycogen
and change it back to glucose, raising blood sugar levels
to the normal range. Muscles also store glycogen that can
be converted to glucose.
 
YOU MAY ALSO WANT TO READ:
 
What is a good blood sugar level?
http://diabeticgourmet.com/articles/150.shtml
 
=========================
FOOD AND COOKING
=========================
 
INSPIRED BY SESAME NOODLES
 
By Dana Jacobi
 
When an ethnic dish becomes really popular, I tend to get
suspicious. Compare the typical pizza parlor slice cut from a
cartwheel-size pie oozing cheese to the true Neapolitan pizza,
a dinner plate-size disk lightly topped with sauce and cheese,
then graced with fresh basil. In this light, I wondered how
Chinese cooks would make another ethnic favorite, sesame noodles.
 
To learn whether this much-loved and comforting creamy pasta
is even authentic, I telephoned Grace Young, aka the stir-fry
queen, thanks to her cookbooks, Stir-Frying to the Sky's Edge
and The Breath of a Wok. Grace, who grew up in San Francisco,
is steeped in knowledge about both Chinese and Chinese-American
cooking. Cold sesame noodles, she verified, are indeed a Sichuan
favorite; the velvety sauce balances slight sweetness with a
hit of heat that livens up chewy wheat noodles.
 
In China, sesame paste, a thick, grainy blend of roasted sesame
seeds, has been used as the sauce's base until recently. The
Chinese had peanuts centuries before the United States even
existed, Grace explained, but used them only whole or chopped.
Chinese restaurants here, though, turned to American peanut
butter because it is cheaper, and since it is homogenized,
it is faster to blend. Sadly, she added, using peanut butter
is now gaining popularity in China, too.
 
To indulge my fondness for this dish, I like tossing the quickly
made sauce with steamed broccoli instead of noodles, a delicious
combination that turns eating veggies into a treat.
 
Using natural, unsweetened peanut butter, vinegar plus lime
juice, and a touch of agave gives the sauce a perfect balance
of creamy tang and sweetness. If you do not share the Sichuan
taste for heat, reduce or omit the pepper flakes.
 
Broccoli Salad with Peanut Dressing
 
Makes 4 servings.
 
Ingredients
 
-  4 cups broccoli florets
-  1 medium red bell pepper, cut in thin strips, about 1 cup
-  1/3 cup red onion, cut in thin crescents
-  3 Tbsp. smooth peanut butter, natural and unsweetened
-  2 tsp. roasted sesame oil
-  1-2 Tbsp. rice vinegar
-  2 Tbsp. fresh lime juice
-  1 Tbsp. reduced-sodium soy sauce
-  2 tsp. agave syrup
-  Pinch of salt
-  Ground black pepper
-  Red pepper flakes, optional
 
Directions
 
Place steamer basket in large saucepan. Add water to depth of
1 inch. Cover and bring the water to boil. Add broccoli, cover
and steam over medium-high heat until tender-crisp, 3 minutes.
Transfer broccoli to mixing bowl. Add bell pepper and onion.
 
In small bowl, combine peanut butter and sesame oil.
Add vinegar, lime juice, soy sauce and agave and whisk
until dressing is smooth. Season dressing to taste with
salt and pepper. Pour dressing over vegetables and use
fork to toss until salad is well coated.
 
Sprinkle on red pepper flakes, if using, and mix to combine.
Cover, and refrigerate the salad for 1 hour before serving,
or up to 24 hours. Toss well before serving.
 
Nutritional Information Per Serving:
146 calories; 9 g fat; 2 g sat fat; 17 g carbohydrates;
6 g protein; 4 g fiber; 255 mg sodium
 
Print Version:
http://diabeticgourmet.com/articles/737.shtml
 
You May Also Enjoy:
 
A Warm Welcome For Broccoli's Cousin
http://diabeticgourmet.com/articles/370.shtml
 
=========================
DIABETES RELATED DEFINITIONS
AND EXPLANATIONS
=========================
 
LIPOATROPHY:
Small dents in the skin that form when a person
keeps injecting the needle in the same spot.
 
FIBER:
A substance found in foods that come from plants. Fiber helps
in the digestive process and is thought to lower cholesterol
and help control blood glucose (sugar).The two types of fiber
in food are soluble and insoluble. Soluble fiber, found in
beans, fruits, and oat products, dissolves in water and is
thought to help lower blood fats and blood glucose (sugar).
Insoluble fiber, found in whole-grain products and vegetables,
passes directly through the digestive system, helping to rid
the body of waste products.
 
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.
 
GANGRENE:
The death of body tissue. It is most often caused by a
loss of blood flow, especially in the legs and feet.
 
TOXEMIA OF PREGNANCY:
A condition in pregnant women in which poisons such as the
body's own waste products build up and may cause harm to
both the mother and baby. The first signs of toxemia are
swelling near the eyes and ankles (edema), headache, high
blood pressure, and weight gain that the mother might confuse
with the normal weight gain of being pregnant. The mother may
have both glucose (sugar) and acetone in her urine. The mother
should tell the doctor about these signs at once.
 
=========================
DIABETES Q AND A:
=========================
 
QUESTION:
 
Does exercising in water provide special benefits?
 
ANSWER:
 
Exercising in water, known as aquatic exercise, offers something
for everyone. Its supportive properties especially benefit
people with arthritis, pregnancy or sports injuries.
 
The buoyancy of water decreases painful spinal compression
(a condition that may be caused by injury or other disorder)
because it can reduce how much weight our body puts on the spine
by 50 percent in waist-deep water and 75 percent in chest-deep water.
 
For people with osteoporosis, water provides a place to exercise
and improve balance with less fear of injury from falls. Experts
disagree about whether aquatic exercise provides enough weight
bearing to strengthen bones, but it does at least help maintain
bone mass. Water's resistance means running in deep water will
give even more of an aerobic workout without adding impact on
your joints.
 
You can increase the muscle- and heart-training effects even
further by adding more resistance with fitness equipment such
as webbed gloves, foam dumbbells and noodles. Water’s pressure
on the body reduces leg swelling, decreases heart rate and
improves circulation. People with lung disease need to be
cautious, however, since the increased aerobic workout in deep
water may make breathing more difficult for them.
 
Warmer water is best for arthritis, fibromyalgia or Parkinson's
disease. Cooler water minimizes multiple sclerosis symptoms and
overheating in vigorous exercise, but may cause muscle cramps.
Popular aquatic classes include circuit training, dance exercise
and yoga for relaxation and flexibility. Check for classes at
your local YMCA or through the Arthritis Foundation which
offers aquatic programs.
 
You may also be interested in reading:
 
Coenzyme Q10: Should You Take This Supplement?
http://diabeticgourmet.com/articles/570.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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