Diabetic Gourmet Magazine
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THE DIABETIC NEWSLETTER
September 17, 2012 - Volume XIII; Issue #20
From Diabetic Gourmet Magazine -- http://DiabeticGourmet.com
Online Version: http://diabeticnewsletter.com/2012-09-17-dnl.shtml
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Clinical studies conclude that this formulation has a 92%
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- 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
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TABLE OF CONTENTS:
=========================
In The News (6 items)
Announcement : URGENT Last-Minute Donations Needed
Feature Recipes:
- Kickoff Kabobs
- Game Day Pork And Chile Wraps (w)
- Guacamole
- Artichoke Dip (w)
- Boneless Buffalo Wings
- Honey-Mustard Chicken Wings (w)
- Black Bean Dip
- White Bean Dip (w)
Diabetes 101:
- What Makes Your Cholesterol High or Low?
- How to Keep Trans Fats Under Control (w)
Food and Cooking:
- Making a Great Quesadilla
- Recipe: Spinach and Corn Quesadilla
- Getting Creative with Broccoli (w)
Diabetes Q and A:
- How much fish do I need to eat to get
   recommended amounts of omega-3 fat?
- A Tasty, Easy to Make Wild Salmon Dish (w)
Diabetes Related Explanations & Definitions
Special Sponsor's Message: Neuropathy Treatment Group
Newsletter Information; Removal Link
 
=========================
IN THE NEWS
=========================
 
High Blood Sugar Linked to Brain
Shrinkage - Even in Normal Range
http://thediabeticnews.com/news/1872.shtml
 
Study: Latinos More Vulnerable to
Fatty Pancreas, Type 2 Diabetes
http://thediabeticnews.com/news/1870.shtml
 
Research Suggests Vitamin D Supplements
Do Not Improve Cholesterol as Previously Thought
http://thediabeticnews.com/news/1874.shtml
 
Study: Statin Potency Linked
to Muscle Side Effects
http://thediabeticnews.com/news/1875.shtml
 
Study Reveals Extent of Type 2 Diabetes
Problem in Black and Minority Ethnic Populations
http://thediabeticnews.com/news/1871.shtml
 
Single Gene Cause of Insulin Sensitivity
May Offer Insight for Treating Diabetes
http://thediabeticnews.com/news/1873.shtml
 
Get the news while it's still news! Subscribe for free to
"The Diabetic News" or read online at http://TheDiabeticNews.com
 
=========================
ANNOUNCEMENT
=========================
 
URGENT: Last-Minute Request for Help
 
We're participating in the JDRF Walk to Cure
Diabetes on September 22 and need YOUR help!
 
We just setup our JDRF Walk to Cure Diabetes page
and our goal is to raise $1000 this week through
the JDRF fundraising page. That means we only need
200 subscribers to STEP UP and make a donation.
 
Please, please, PLEASE show how wonderful and
giving Diabetic Gourmet Magazine readers are.
 
It is faster and easier than ever to donate.
It only takes 30 seconds - Click on the link below.
http://www2.jdrf.org/goto/DiabeticGourmet
 
The money you donate will go to cure, treat and
prevent Type 1 / Juvenile Diabetes. Thank you!
 
=========================
THIS WEEK'S RECIPES
=========================
View our recipe archive at http://DiabeticGourmet.com/recipes
---------------------
 
KICKOFF KABOBS
 
Yield: Makes 24 appetizers.
View Online: http://diabeticgourmet.com/recipes/html/817.shtml
 
Make these quick and easy, spicy Italian kabobs to kick-off
your tailgate. Great for a game day appetizer party. If
tailgating at the stadium, thread pork and vegetables on
skewers at home, and store in plastic containers in a
portable cooler until ready to grill.
 
Ingredients
 
-  2 pounds boneless pork chops, cut into 1-inch cubes
-  1 cup Italian dressing
-  2 tablespoons dried red pepper flakes
-  1 tablespoon fennel seed
-  1 large red bell pepper, cut into 1-inch pieces
-  1 large green bell pepper, cut into 1-inch pieces
-  1 large onion, cut into 1-inch pieces
-  24 6-inch wooden skewers, (soak in water for 30 minutes before using)
 
Directions
 
Place pork cubes in resealable plastic bag; add salad dressing,
red pepper flakes and fennel seed. Seal bag; refrigerate for
at least 1 hour to overnight to marinate pork.
 
When ready to cook, thread pork, peppers
and onion on skewers. Discard marinade.
 
Place kabobs on greased broiler pan and broil
5 inches from heat, or grill over medium-hot
coals, for about 5 minutes per side.
 
Nutritional Information (Per Serving)
Calories: 70; Protein: 9 g; Sodium: 135 mg;
Cholesterol: 25 mg; Fat: 2 g;
Saturated Fat: 0 g; Carbohydrates: 2 g
 
Also Try: Game Day Pork and Chile Wraps
http://diabeticgourmet.com/recipes/html/886.shtml
 
-----------------------
 
GUACAMOLE
 
Yield: 14 servings
Serving Size: 2 tablespoons each
View Online: http://diabeticgourmet.com/recipes/html/736.shtml
Source: The Diabetes Snack, Munch, Nibble, Nosh Book
Book Info: http://diabeticgourmet.com/book_archive/details/1.shtml
 
Ingredients
 
-  1-1/2 cups frozen peas
-  1 small ripe avocado, peeled, seeded, and cut into chunks
-  1 tablespoon reduced-fat mayonnaise
-  2 teaspoons lemon juice
-  1/2 teaspoon cumin
-  1/2 teaspoon chili powder
-  1 garlic clove, minced
-  1/2 cup mild or medium low-sodium or regular salsa
 
Directions
 
In a small saucepan, combine the peas and 1/4 cup boiling
water. Cover, bring to a boil, and simmer 2 minutes.
Cool in a colander until cold running water. Drain well.
 
In a food processor container, combine the peas, avocado,
mayonnaise, lemon juice, cumin, chili powder, and garlic.
Process until blended but not absolutely smooth, stopping and
scraping the container sides, if necessary. Stir in the salsa.
 
Cover and refrigerate 1 to 2 hours or up to 24 hours to allow
the flavors to blend. The dip will keep in the refrigerator
1 to 2 days. Serve with fat-free tortilla chips.
 
Nutritional Information (Per Serving)
Calories: 36; Protein: 1 g; Sodium: 42 mg;
Cholesterol: 42 mg; Fat: 2 g; Dietary Fiber: 2 g;
Sugars: 2 g; Carbohydrates: 4 g
Exchanges: 1/2 Starch
 
Also Try: Artichoke Dip
http://diabeticgourmet.com/recipes/html/69.shtml
 
-----------------------
 
BONELESS BUFFALO WINGS
 
Yield: 4 servings
Serving Size: 2 oz. chicken per serving
View Online: http://diabeticgourmet.com/recipes/html/658.shtml
Source: The Diabetes Food and Nutrition Bible
Book Info: http://diabeticgourmet.com/book_archive/details/11.shtml
 
Ingredients
 
-  1-1/2 teaspoon hot sauce
-  Pinch cayenne
-  1/4 teaspoon paprika
-  1/2 pound chicken tenders
 
Dressing Ingredients:
 
-  1/2 cup reduced-fat blue cheese dressing
-  1/4 cup low-fat mayonnaise
-  3 tablespoons crumbled blue cheese
 
-  Celery Sticks
 
Directions
 
Preheat the oven to 375 degrees F.
 
In a shallow bowl, combine the hot sauce, cayenne,
and paprika. Roll the chicken tenders in the mixture.
 
Place the chicken tenders on a small nonstick baking sheet.
Bake, uncovered, for 15 minutes until chicken is tender.
 
Combine the dressing ingredients.
Serve the dressing with the chicken and celery sticks.
 
Nutritional Information (Per Serving)
Calories: 192; Protein: 14 g; Sodium: 572 mg;
Cholesterol: 42 mg; Fat: 12 g; Dietary Fiber: 0 g;
Sugars: 4 g; Carbohydrates: 7 g
Exchanges: 1/2 Carbohydrate, 2 Medium-fat Meat
 
Also Try: Honey-Mustard Chicken Wings
http://diabeticgourmet.com/recipes/html/599.shtml
 
-----------------------
 
BLACK BEAN DIP
 
Servings: 24 Appetizers
View Online: http://diabeticgourmet.com/recipes/html/254.shtml
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
 
Ingredients
 
-  1 can (15 ounces) black beans, undrained
-  Pinch chili powder
-  Pinch each salt, black pepper and ground cumin
-  2 drops hot pepper sauce
-  1/8 cup minced white onion
-  1 clove garlic
-  1 can (4 ounces) chopped green chilies, drained
 
Directions
 
Drain beans, reserving 2 tablespoons liquid. Combine beans,
reserved liquid, chili powder, salt, black pepper, cumin
and hot pepper sauce in blender; process until smooth.
 
Combine onion and garlic in nonstick skillet; cover and
cook over low heat until onion is soft. Uncover and cook
until slightly browned. Add chilies; cook 3 minutes more.
Add bean mixture; mix well.
 
Serve hot or cold with melba toasts or jicama;
garnish with pepper strips, if desired.
 
Nutritional Information (Per Serving)
Calories: 18; Protein: 2 g; Sodium: 134 mg;
Cholesterol: 0 mg; Fat: < 1 g; Carbohydrates: 4 g
Exchanges: 1/2 Starch/Bread
 
Also Try: White Bean Dip
http://diabeticgourmet.com/recipes/html/White Bean Dip.shtml
 
=========================
DIABETES 101:
=========================
 
WHAT MAKES YOUR CHOLESTEROL HIGH OR LOW?
 
Your blood cholesterol level is affected not only by what
you eat but also by how quickly your body makes LDL ("bad")
cholesterol and disposes of it. In fact, your body makes all
the cholesterol it needs, and it is not necessary to take
in any additional cholesterol from the foods you eat.
 
Many factors help determine whether your LDL-cholesterol level
is high or low. The following factors are the most important:
 
Heredity.
 
Your genes influence how high your LDL ("bad") cholesterol is
by affecting how fast LDL is made and removed from the blood.
One specific form of inherited high cholesterol that affects
1 in 500 people is familial hypercholesterolemia, which often
leads to early heart disease. But even if you do not have a
specific genetic form of high cholesterol, genes play a role
in influencing your LDL-cholesterol level.
 
What you eat.
 
Two main nutrients in the foods you eat make your LDL ("bad")
cholesterol level go up: saturated fat, a type of fat found
mostly in foods that come from animals; and cholesterol, which
comes only from animal products. Saturated fat raises your
LDL-cholesterol level more than anything else in the diet.
Eating too much saturated fat and cholesterol is the main reason
for high levels of cholesterol and a high rate of heart attacks
in the United States. Reducing the amount of saturated fat and
cholesterol you eat is a very important step in reducing your
blood cholesterol levels.
 
Weight.
 
Excess weight tends to increase your LDL ("bad") cholesterol
level. If you are overweight and have a high LDL-cholesterol
level, losing weight may help you lower it. Weight loss also
helps to lower triglycerides and raise HDL ("good") cholesterol levels.
 
Physical activity/exercise.
 
Regular physical activity may lower LDL ("bad") cholesterol
and raise HDL ("good") cholesterol levels.
 
Age and sex.
 
Before the age of menopause, women usually have total
cholesterol levels that are lower than those of men the
same age. As women and men get older, their blood cholesterol
levels rise until about 60 to 65 years of age. After the age
of about 50, women often have higher total cholesterol
levels than men of the same age.
 
Alcohol.
 
Alcohol intake increases HDL ("good") cholesterol but does not
lower LDL ("bad") cholesterol. Doctors don't know for certain
whether alcohol also reduces the risk of heart disease.
Drinking too much alcohol can damage the liver and heart
muscle, lead to high blood pressure, and raise triglycerides.
Because of the risks, alcoholic beverages should not be
used as a way to prevent heart disease.
 
Stress.
 
Stress over the long term has been shown in several studies to
raise blood cholesterol levels. One way that stress may do this
is by affecting your habits. For example, when some people are
under stress, they console themselves by eating fatty foods.
The saturated fat and cholesterol in these foods contribute
to higher levels of blood cholesterol.
 
Online version:
http://diabeticgourmet.com/articles/193.shtml
 
You may also be interested in reading:
 
How to Keep Trans Fats Under Control
http://diabeticgourmet.com/articles/508.shtml
 
=========================
FOOD AND COOKING
=========================
 
MAKING A GREAT QUESADILLA
 
By Dana Jacobi
 
It took a Californian to serve this New Yorker her first truly
great quesadilla. Up to that time, the Mexican food scene in
New York was dominated by overstuffed burritos and fajitas made
with mediocre ingredients. Whenever you found quesadillas,
they oozed more cheese than a slice of fast-food pizza.
 
Then friends in Los Angeles insisted I try the corn and spinach
quesadilla at a now defunct eatery in Santa Monica. The chef
was utterly devoted to making his Mexican offerings deliciously
interesting as well as sensible. This meant using just the
right amount of creamy Jack cheese to hold together lightly
sauteed spinach, fresh corn kernels and grilled onion, all
neatly sandwiched between two tortillas. The result was a
light quesadilla with a satisfying succession of warm
crunch, rich cheese and tender vegetables.
 
Californians are veggie-mad, so the fresh spinach in this
quesadilla came as no surprise. The thick, firm slices of
onion, seared in a dry pan until golden and caramelized,
were more unusual. But the corn was a show-stopper: fresh
kernels sliced from an ear picked that morning so they
were sugar-sweet and oozing their milk.
 
Most of the year, few of us have access to such fresh produce
or the kind of time it takes to grill onions carefully and keep
them from charring. But try your hand at it now, while locally
grown corn and spinach (and maybe the onions too) are available,
and you'll eat like a prince, or at least a pampered Californian.
 
And even after summer’s over, you can make this quesadilla
with frozen corn (white, if you can get it, please) and
sauteed onions, and it'll still be pretty darn good.
Cut it into 8 wedges for a great hors d'oeuvre.
 
SPINACH AND CORN QUESADILLA
 
Adapted from the 12 Best Foods Cookbook
 
Ingredients
 
-  2 tsp. canola oil
-  1/4 cup thinly sliced onion
-  1 jalapeno pepper, seeded and cut in thin rounds
-  1 bunch spinach, stemmed, with leaves cut in
   1" ribbons, or one package (10 oz.) frozen chopped
   spinach, defrosted and squeezed dry
-  1/2 cup white corn kernels, fresh or frozen
-  Two 10" whole-wheat tortillas
-  1 cup (3 oz.) shredded Jack cheese
-  Cooking spray (or 1/2 tsp. canola or light olive oil)
 
Directions
 
In a large, non-stick skillet, heat the oil on medium-high
heat. Add the onions and jalapeno and saute until the onions
are translucent. Add the spinach, stirring until it wilts.
Add corn and cook, stirring, until the corn is warmed through,
about 3 minutes. Transfer the mixture to a bowl. Wipe out the pan.
 
Coat a tortilla with cooking spray or brush it lightly with
1/4 teaspoon of oil. Place it, sprayed/brushed side down, on a
plate. Sprinkle half the cheese over the tortilla. Spread the
spinach mixture over the cheese, leaving a half-inch border
around the edge. Sprinkle on the onions. Top with the remaining
cheese. Spray the second tortilla, or brush one side with oil
and place it, coated side up, to cover the filling.
 
Return the skillet to the heat. When hot, slide the quesadilla
into the skillet. Cook until it the bottom tortilla is crisp
and lightly browned, about 2 minutes. Turn the quesadilla by
first sliding it onto the plate and inverting a second plate
over it. Flip the plates while pressing them firmly together.
 
Slide the quesadilla, uncooked side down, back into the pan,
and cook the second side until crisp. On a plate, cut the
quesadilla into 8 wedges. Serve immediately, accompanied
by your favorite salsa.
 
Nutritional Information Per Wedge:
90 calories; 5 g. total fat; 2 g. saturated fat;
9 g. carbohydrate; 5 g. protein;
2 g. dietary fiber; 126 mg. sodium
Diabetic Exchanges: 1/2 Bread/Starch, 1 Fat, 1 Vegetable
 
Online version:
http://diabeticgourmet.com/articles/585.shtml
 
You May Also Enjoy Reading:
 
Getting Creative with Broccoli
http://diabeticgourmet.com/articles/539.shtml
 
=========================
DIABETES RELATED DEFINITIONS
AND EXPLANATIONS
=========================
 
MICROANEURYSM
A small swelling that forms on the side of tiny blood
vessels. These small swellings may break and allow blood
to leak into nearby tissue. People with diabetes may get
microaneurysms in the retina of the eye.
 
DAWN PHENOMENON
The early-morning (4 a.m. to 8 a.m.) rise in blood glucose level.
 
LIPID PROFILE
A blood test that measures total cholesterol, triglycerides,
and HDL cholesterol. LDL cholesterol is then calculated from
the results. A lipid profile is one measure of a person's
risk of cardiovascular disease.
 
MACROSOMIA
Abnormally large; in diabetes, refers to abnormally large
babies that may be born to women with diabetes.
 
=========================
DIABETES Q AND A:
=========================
 
QUESTION:
 
How much fish do I need to eat to get
recommended amounts of omega-3 fat?
 
ANSWER:
 
Eight ounces of fish and seafood per week is enough to provide
a heart-healthy amount of EPA plus DHA (the major omega-3 fatty
acids from seafood) based on analysis by the Advisory Committee
for the 2010 Dietary Guidelines for Americans.
 
The committee's review of research led to the conclusion that
250 to 500 mg of these omega-3s per day is enough to reduce
heart attacks and deaths from heart disease both in healthy
people and in those who already have atherosclerosis.
 
The committee's analysis showed that the recommended eight
ounces of fish per week could provide this omega-3 fat
target if specific seafood choices included one or two
servings per week especially high in omega-3s.
 
American Heart Association recommends higher amounts of
omega-3 intake for certain people who already have heart
disease; if your physician advises that you are among that
group, then you would aim for fish consumption beyond this
or would need to add supplemental EPA + DHA.
 
For your high omega-3 fat choices, salmon is certainly
one option, and wild salmon (fresh, frozen or canned)
is low in contaminants. However, world supply would be
decimated if everyone chose this every week or two.
 
For additional eco-friendly fish high in omega-3 fat, try
Atlantic mackerel, sablefish (also called "black cod"), Arctic
char, sardines, herring, mussels, Pacific oysters, barramundi,
farmed rainbow trout, and U.S. or Canadian white (albacore) tuna.
 
You may also be interested in reading:
A Tasty, Easy to Make Wild Salmon Dish
http://diabeticgourmet.com/articles/707.shtml
 
=========================
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.
 
Visit http://neuropathytreatmentgroup.com/dn  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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