THE DIABETIC NEWSLETTER
August 06, 2012 - Volume XIII; Issue #17
---- Advertisement --------------
MAJOR NEUROPATHY BREAKTHROUGH DISCOVERED.
Hot new formula increases the effectiveness of benfotiamine(B1)
and methylcobalamine(B12) by 12 times when combined with this
super anti-oxidant. Guaranteed to stop the pain and reverse
neuropathy no matter how long you have been suffering!
Claim your FREE TRIAL BOTTLE.
Clinical studies conclude that this formulation has a 92%
success rate 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 benfotiamine(B1) and methylcobalamine
(B12) combined with this super anti-oxidant that now makes the
formula 12 times more effective. No side effects.
about this product and to claim your FREE trial bottle.
Limit one (1) FREE bottle per customer and per household.
---- End of Advertisement -------
TABLE OF CONTENTS:
=========================
In The News (4 items)
Feature Recipes:
- Mussels with Tomatoes, Basil and Garlic
- Bouillabaisse (w)
- Simple Veggie Skewers
- Teriyaki Tofu Kabobs (w)
- Toasted Tomato and Goat Cheese Tartlets
- Tomato and Mint Tabbouleh (w)
- Squash Medley
- Vegetable Bounty Rotini (w)
Diabetes 101:
- 7 Ways for Kids to Have a Slimmer Summer
- Diabetic Children and Diet (w)
Food and Cooking:
- A Perfect Summer Chili
- Recipe: Black Bean and Roasted Vegetable Chili
- Fusion Cooking For Everyday (w)
Diabetes Q and A:
- Is it true that sausage and other processed
meats are linked with risk of diabetes?
- Who Gets Diabetes? (w)
Diabetes Related Explanations & Definitions
Special Sponsor's Message: Neuropathy Treatment Group
Newsletter Information; Removal Link
=========================
IN THE NEWS
=========================
Chemical That Affects Biological
Clock Offers New Way to Treat Diabetes
Diabetic Women More Likely to
Experience Sexual Dissatisfaction
Therapy Found That May Prevent
Retina Damage in Diabetic Eye Diseases
Americans Gaining More Weight Than They Say
Get the news while it's still news! Subscribe for free to
=========================
THIS WEEK'S RECIPES
=========================
---------------------
MUSSELS WITH TOMATOES, BASIL AND GARLIC
Yield: 4 servings
Source: The Best Diabetes Cookbook
Ingredients
- 2 pounds mussels
- 1-1/2 teaspoons vegetable oil
- 1/2 cup finely diced onions
- 2 teaspoons crushed garlic
- 1 can (14 oz.) tomatoes, drained and chopped
- 1/3 cup dry white wine
- 1 tablespoon chopped fresh basil (or 1/2 teaspoon dried)
- 1-1/2 teaspoon chopped fresh oregano (or 1/4 teaspoon dried)
Directions
Scrub mussels under cold water; pull off hairy beards.
Discard any that do not close when tapped. Set aside.
In large non-stick saucepan, heat oil; saute onions and
garlic for 2 minutes. Add tomatoes, wine, basil and
oregano; cook for 3 minutes, stirring constantly.
Add mussels; cover and cook until mussels fully open,
4 to 5 minutes. Discard any that do not open.
Arrange mussels in bowls; pour sauce over top.
Nutritional Information (Per Serving)
Calories: 117; Protein: 8 g; Sodium: 421 mg;
Cholesterol: 15 mg; Fat: 3 g; Carbohydrates: 12 g
Exchanges: 2 Vegetables, 1/2 Lean Meat, 1/2 Fat
Also Try: Bouillabaisse
-----------------------
SIMPLE VEGGIE SKEWERS
Yield: 12 appetizers
Source: The Complete Diabetes Prevention Plan
Ingredients
- 1 medium-small zucchini squash
- 12 cubes (3/4-inches each) reduced-fat white cheddar,
provolone, or Swiss cheese (about 3 ounces)
- 12 small whole fresh mushrooms
- 12 pitted jumbo black olives
- 12 cherry or grape tomatoes
- 12 wooden skewers (6-inches each)
- 1/2 cup light ranch salad dressing (optional)
Directions
Trim the ends off the zucchini, quarter it
lengthwise, and cut into 3/4-inch pieces.
Thread 1 of the zucchini pieces, 1 cube of cheese, 1 mushroom,
1 olive, 1 tomato, and another zucchini piece onto each skewer.
Serve immediately (accompanied by the dressing if desired)
or cover and chill for several hours before serving.
Nutritional Information (Per Serving)
Calories: 58; Protein: 5 g; Sodium: 138 mg;
Cholesterol: 7 mg; Fat: 2.8 g;
Dietary Fiber: 1 g; Carbohydrates: 2 g
Exchanges: 1/2 Vegetable, 1/2 Medium-Fat Meat
Also Try: Teriyaki Tofu Kabobs
-----------------------
TOASTED TOMATO AND GOAT CHEESE TARTLETS
Yield: Makes 4 servings.
Ingredients
- 4 tsp. canola oil
- 3 Tbsp. ice water (approx.)
- 1/4 cup reduced-fat goat cheese
- 2 Tbsp. finely minced shallots
- 1 Tbsp. reduced-fat milk
- 4 ripe plum tomatoes, halved lengthwise
- 1 tsp. extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- 1/4 cup whole-wheat flour
- 3/4 cup unbleached all-purpose flour
- 3 tsp. sugar, divided
- 1/8 tsp. of salt
- 2 Tbsp. unsalted butter, cut into small pieces and chilled
Directions
Preheat oven to 350 degrees. Arrange tomatoes on baking
sheet, cut side up, and rub with oil. Season with
1/2 teaspoon salt and pepper. Roast for 45 minutes,
until tomatoes are barely soft and hold their shape.
Set aside, and decrease oven to 325 degrees.
In food processor, combine whole-wheat flour, all-purpose
flour, 2 tsp. sugar and salt. Pulse a few seconds to combine.
Add butter and oil. Pulse until mixture resembles lumpy crumbs.
With food processor running, add ice water, 1 teaspoon at a
time, until dough just starts to come together. Turn dough out
onto wax paper and gently press together, making 5-inch disk.
Wrap dough in wax paper and refrigerate 30 minutes, up to 24 hours.
If dough is chilled longer than 30 minutes, let sit at room
temperature 10 minutes. Place dough between 2 sheets of wax
paper and roll out into an 11-inch disk. Remove top sheet of
waxed paper. Using a glass as a guide, cut out four 4-inch
rounds of dough and transfer to baking sheet.
Prick dough all over with fork and refrigerate 10 minutes.
Bake tartlet rounds 10 minutes. Remove baking pan and
increase oven temperature to 375 degrees.
For filling, in a small bowl, mash together goat cheese,
shallots, milk and season with 1/4 teaspoon salt.
Spread one-fourth of cheese on each tartlet round.
Top with 2 roasted tomato halves, cut side up.
Sprinkle remaining 1 tsp. sugar over tomatoes
Bake 10 minutes, or until pastry edges are lightly golden.
Cheese will look cracked. Let tartlets stand 10 minutes.
Serve warm.
Nutritional Information (Per Serving)
Calories: 250; Protein: 5 g; Sodium: 115 mg;
Fat: 12 g; Saturated Fat: 4 g;
Dietary Fiber: 2 g; Carbohydrates: 27 g
Also Try: Tomato and Mint Tabbouleh
-----------------------
SQUASH MEDLEY
Yield: 8 servings
Source: Fix-It and Forget-It Diabetic Cookbook
Ingredients
- 8 (up to 8 ounces total) summer squash,
each about 4-inch long, thinly sliced
- 1/2 teaspoon salt
- 2 tomatoes, peeled and chopped
- 1/4 cup sliced green onions
- Half a small sweet green pepper, chopped
- 1 chicken bouillon cube
- 1/4 cup hot water
- 4 slices bacon, fried and crumbled
- 1/4 cup fine dry bread crumbs
Directions
Sprinkle squash with salt.
In slow cooker, layer half the squash, tomatoes,
onions, and pepper. Repeat layers.
Dissolve bouillon in hot water. Pour into slow cooker.
Top with bacon. Sprinkle bread crumbs over top.
Cover. Cook on LOW 4-6 hours.
Nutritional Information (Per Serving)
Calories: 47; Protein: 2 g; Sodium: 339 mg;
Fat: 2 g; Dietary Fiber: 1 g;
Sugars: 2 g; Carbohydrates: 6 g
Exchanges: 1 Vegetable, 1/2 Fat
Also Try: Vegetable Bounty Rotini
=========================
DIABETES 101:
=========================
7 WAYS FOR KIDS TO HAVE A SLIMMER SUMMER
This might be the first generation of children who do not
outlive their parents, says Amy Bohn, M.D., a family physician
for the University of Michigan Health System. The reason?
Health problems related to childhood overweight and obesity.
"The number of overweight or obese children in the U.S. has
tripled since the 1960s to approximately 15 percent, and up to
70 or 80 percent of these children will continue to be obese as
adults," says Bohn, assistant professor in the Department of
Family Medicine at the U-M Medical School.
"As a result, children are starting to develop what we've always
thought of as being more adult illnesses - type 2 diabetes, high
blood pressure, heart disease, high cholesterol and asthma."
Fortunately, parents can take action now to help prevent the
early onset of these diseases. And, Bohn says, summer is an
excellent time to make some healthy lifestyle changes that
will benefit kids and the entire family.
Bohn offers these tips to ensure that your
kids have a slimmer summer:
Limit "screen time." "There is a positive correlation between
the amount of time that children spend in front of the TV,
computer, or video games and obesity, so it's important to
limit those types of activities to less than two hours a day,"
advises Bohn. By reducing time spent on sedentary activities,
parents free up more time for their children to play outside
and be active.
Make activities fun. Exercise shouldn't be a chore, especially
for children. With warm weather outside, kids cans do a variety
of activities that involve both fun and fitness. "Parents should
involve children in playful activities, as opposed to just doing
things like puzzles and games," says Bohn. She recommends
jumping rope, swimming, skateboarding, and bike riding as
alternatives to inside play. Team sports also are great ways
to promote activity, so encourage your child to join a community
team such as softball, soccer or dance. Summer is a great time
to get in shape for fall tryouts at school, too.
Involve the whole family. Take turns choosing fun things to do
as a group, such as going on a family bike ride, visiting a zoo,
or even planting a garden. Kids are more likely to want to
exercise and to enjoy if they are doing it alongside mom and
dad. In addition, focusing on the family as a group helps
prevent overweight children from feeling embarrassed or singled
out. "As a parent, you don't want to be critical of your child
because of the concerns we see with childhood obesity and lower
self-esteem," says Bohn. "It's important to discuss it in the
framework of the whole family being healthy and active."
Stock up on healthy snacks. What you have in your kitchen
influences the food choices your children make, both now and
later in life. Avoid buying high-fat, salty or sugary snacks
like chips and cookies. Instead, try fruits and vegetables such
as apples, bananas and carrots, which are fun to munch on and
portable. Other good snacks include yogurt, peanut butter and
celery, and whole-grain crackers and cheese. Sugary soda pop
and fruit-flavored drinks are big contributors to obesity, so
provide healthier options like bottled water or milk. "You can
even involve your children in the grocery shopping," says Bohn.
Allowing your children to choose healthy snacks that they enjoy
increases the likelihood that they will eat those snacks
instead of less healthy alternatives.
Make plans. Children are often left unsupervised in the summer,
which makes it harder to motivate them to be active and eat
properly. Bohn recommends making set plans and scheduling in
some fun activities. "Talk to your children before the day, as
far as things that you can plan together, and then talk to them
at the end of the day when you get home, as far as what they've
done that day. It takes time and planning, but if you have some
structure, it really helps," she says.
Model good behavior. Children are more likely to make healthy
choices when their parents set a good example. Show them that
you enjoy eating healthy food, and they will be more willing to
give it a chance. Encourage young children to bike alongside you
as you jog, and invite older ones outside to play catch.
Even small things, like walking to the corner store instead of
driving, can encourage kids to get moving. The more active and
healthy you are as a parent, the more active and healthy your
child will want to be. "Parents being good role models can help
foster good habits in their children, which really helps the
problem of childhood obesity," says Bohn.
Keep it up! "The habits that we develop over the summertime
will persist into the fall and winter months, particularly if
there's continuity," says Bohn. "If parents help their children
to establish these healthy routines, then they most likely will
continue in the future." Making health a priority is easy in the
summer, and if parents continue to make it a priority in the
fall and winter, children will develop healthy habits for life.
Online version:
You may also be interested in reading:
Diabetic Children and Diet
=========================
FOOD AND COOKING
=========================
A PERFECT SUMMER CHILI
By Dana Jacobi
We call it chili, shortening the name from its original, chili
con carne, the dish chuck wagon cooks in the Southwest made to
feed the he-man appetites of cowboys working cattle at the ranch
and out on the range. We expect it to be hearty and filling,
whether it is hot, hotter or hottest from liberal seasoning
with ground dried chile peppers.
Until fairly recently, most people also expected chili to be
meaty. In addition to arguing over the relative virtues of
personally blended secret seasonings, and if it was acceptable
to include beans in chili, rather than accompanying it, they
also debated whether great chili could be made using ground
meat, or if it had to be finely chopped by hand. What no
self-professed "chilihead" ever considered was leaving out the meat.
In fact, beans help make vegetarian chili as satisfying as those
using meat, and a far sight healthier. Although it is so much
leaner and cholesterol-free, pitching meatless chili to anyone
but committed vegetarians used to be a hard sell.
This changed when the world discovered the black bean chili
Deborah Madison made when she was the chef at Green's restaurant
in San Francisco in the 1980s. She proved how profoundly
flavorful, yet simply sophisticated, vegetarian dishes can be.
This chili inspired the rest of us to develop more pleasing
meatless chilis, like the one below, which is crammed with
summer vegetables and perfect for a summer day, sunny or rainy.
I find that pintos – the soft, creamy bean that usually
accompanies Texas-style chili con carne – the least
satisfactory for a vegetarian chili. I think black beans
are best, staying firm yet creamy and giving a pleasing
contrast to the other ingredients.
I especially like them combined with roasted vegetables,
which remain pleasantly al dente, while adding the layers
of flavor that make an exciting chili like this one.
Black Bean and Roasted Vegetable Chili
Makes 8 servings.
Ingredients
- Canola oil spray
- 1 large zucchini, cut crosswise into 1-inch slices
- 1 small eggplant, about 1 pound, cut in 1-inch cubes
- 1 Tbsp. extra virgin olive oil
- 1 large sweet onion, chopped
- 3 large garlic cloves, finely chopped
- 2 Tbsp. chili powder
- 2 Tbsp. dried oregano
- 1 Tbsp. ground cumin
- 1/4 to 1/2 tsp. ground chipotle chili
- 1 Tbsp. tomato paste
- One can (28 oz.) whole plum tomatoes, drained, liquid
reserved
- 2 cans (15 oz. each) black beans, rinsed and drained
- 1/2 packed cup cilantro leaves
- Cayenne pepper, to taste (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 cup reduced fat sour cream, for garnish
- 1-2 Tbsp. lime juice, for garnish
Directions
Preheat the oven to 425 F.
Coat a baking sheet with cooking spray. Place the squash and
eggplant on the sheet. Generously spray the vegetables with
cooking spray and toss to coat them all over. Spread them in
one layer. Roast until the eggplant is lightly colored and
soft but holding its shape, 20-25 minutes, turning the
vegetables after 15 minutes. This can be done up to 4 hours ahead.
Meanwhile, heat the oil in a large pot over medium heat. Saute
the onion until translucent, 4 minutes. Add the garlic and cook
until the onion is soft, 3 minutes longer. Mix in the chili
powder, oregano, cumin, and chipotle chili. Stir in the tomato
paste. Add the tomatoes and 1/2 cup of their liquid. Break
up the tomatoes with a spoon. Simmer 15 minutes.
Add the beans and roasted vegetables. Cook 10 minutes, stirring
occasionally, adding more tomato liquid to keep the chili moist
but not soupy. When the zucchini is soft but not mushy, remove
from the heat. Mix in the cilantro and cayenne, salt and pepper to
taste.
Divide the chili among 8 bowls. Mix the sour cream with
the lime juice, and garnish each bowl with a dollop.
Nutritional Information (Per Serving)
150 calories; 3 g. total fat; 0 g. saturated fat;
25 g. carbohydrate; 8 g. protein;
8 g. dietary fiber; 340 mg. sodium
Diabetic Exchanges: 1-1/2 Bread/Starch; 2 Vegetable; 1 Low-Fat Meat
Online version:
You May Also Enjoy Reading:
Fusion Cooking For Everyday
=========================
DIABETES RELATED DEFINITIONS
AND EXPLANATIONS
=========================
VERY-LOW-DENSITY LIPOPROTEIN (VLDL) CHOLESTEROL
A form of cholesterol in the blood; high levels
may be related to cardiovascular disease.
TRIGLYCERIDE
The storage form of fat in the body. High triglyceride
levels may occur when diabetes is out of control.
OPHTHALMOLOGIST
A medical doctor who diagnoses and treats all eye
diseases and eye disorders. Opthalmologists can
also prescribe glasses and contact lenses.
METABOLISM
The term for the way cells chemically change food so
that it can be used to store or use energy and make
the proteins, fats, and sugars needed by the body.
=========================
DIABETES Q AND A:
=========================
QUESTION:
Is it true that sausage and other processed
meats are linked with risk of diabetes?
ANSWER:
Yes, several large population studies now link greater
consumption of processed meats with increased risk of type 2
diabetes. Processed meats are those that are salted, cured
or smoked or contain preservatives (such as nitrite- or
nitrate-based products). Common examples of processed meat in
the United States are bacon, sausage, hot dogs, processed canned
meats, ham and packaged lunchmeats. Scientists have identified
several potential mechanisms that could explain the convincing
link between processed meats and greater risk of colorectal cancer.
Risk of type 2 diabetes increases with overweight, so processed
meats' high content of fat (and therefore calories) could
explain part of the link to diabetes risk. However, even after
adjusting for weight and some other aspects of eating habits,
people who consume the most processed meat show at least
45 to 60 percent greater risk of developing type 2 diabetes.
Researchers hypothesize that nitrite-based preservatives form
nitrosamine compounds within our gut increase cancer risk,
and these nitrosamines also damage the cells of the pancreas
responsible for producing insulin. Another potential explanation
for the diabetes link involves formation during meat processing
of compounds called advanced glycation endproducts (AGEs) that
seem to increase low-grade inflammation and oxidative stress
and both of these conditions promote a metabolic environment
that can lead to type 2 diabetes.
You may also be interested in reading:
Who Gets Diabetes?
=========================
SPECIAL SPONSOR'S MESSAGE
=========================
MAJOR NEUROPATHY BREAKTHROUGH DISCOVERED.
Hot new formula increases the effectiveness of benfotiamine(B1)
and methylcobalamine(B12) by 12 times when combined with this
super anti-oxidant. Guaranteed to stop the pain and reverse
neuropathy no matter how long you have been suffering!
Claim your FREE TRIAL BOTTLE.
Clinical studies conclude that this formulation has a 92%
success rate 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 benfotiamine(B1) and methylcobalamine
(B12) combined with this super anti-oxidant that now makes the
formula 12 times more effective. No side effects.
about this product and to claim your FREE trial bottle.
Limit one (1) FREE bottle per customer and per household.
----------------------
ABOUT THIS NEWSLETTER
"The Diabetic Newsletter" is an opt-in mailing list published
by Diabetic Gourmet Magazine.
The Diabetic Newsletter (c) copyright 2012. CAPCO Marketing,
LLC.
