THE DIABETIC NEWSLETTER
October 15, 2012 - Volume XIII; Issue #22
---- 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 (1 item)
Announcement: October Giveaway - Enter Today!
Feature Recipes:
- Pumpkin Soup
- October Bisque (w)
- Pumpkin Risotto
- Buttery Spaghetti Squash (w)
- Pumpkin Bars
- Apricot Oatmeal Bars (w)
- Coriander and Cumin Roasted Rack of Pork with
Five Spice Pumpkin Puree and a Chile, Pumpkin
Seed and Cilantro Salad
- Apple Glazed Pork Roast (w)
Diabetes 101:
- Children Are Happy With Toys or Candy at Halloween
- The Challenge of Halloween (w)
Food and Cooking:
- Pumpkins in the Kitchen
- Pumpkin Bisque
- Soup and Chowder Recipes (w)
Diabetes Q and A:
- Do supplements of B vitamins really help
people who are nervous or low on energy?
- Should You Take a Vitamin Supplement?(w)
Diabetes Related Explanations & Definitions
Special Sponsor's Message: Neuropathy Treatment Group
Newsletter Information; Removal Link
=========================
IN THE NEWS
=========================
Study: Recovering T Regulatory Cells in Pancreas
May Restore Insulin Production in Diabetics
Get the news while it's still news! Subscribe for free to
=========================
ANNOUNCEMENT
=========================
Enter Our October Giveaway - It's Easy!
October is National Pasta Month and yes-you-can
celebrate with delicious, authentic pasta dishes
using diabetic-friendly Dreamfields Pasta!
With just 5 grams of digestible carbs per serving, Dreamfields
helps you manage your blood sugar while enjoying the same
delicious taste and texture of traditional pasta.
GRAND PRIZE: $150 gift certificate to spend on Gourmet Gear
at Cooking.com, plus a case of delicious Dreamfields Pasta.
10 SECOND PRIZE winners receive a case of Dreamfields Pasta.
=========================
THIS WEEK'S RECIPES
=========================
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PUMPKIN SOUP
Yield: Makes 8 servings.
Source: The Professional Chef's Techniques of Healthy Cooking
Ingredients
- 4 cups low-sodium vegetable broth, divided
- 4 cups pumpkin purée (canned or fresh) (butternut squash may be
substituted)
- 1 cup finely chopped onion
- 1 clove garlic
- 1 tsp. fresh thyme, chopped
- Salt and freshly ground pepper to taste
- 2 Tbsp. light whipping cream (optional)
- 1 tsp. fresh parsley, chopped
- Nutmeg (optional)
Directions
In large pot over medium-high heat add 3 cups broth, pumpkin,
onion, garlic, thyme, salt and pepper. Bring to boil.
Reduce to low and simmer uncovered, about 30 minutes.
Puree mixture until smooth, in small batches, using blender
or food processor. Return to pot. Bring to boil. Reduce heat
to low and simmer uncovered for another 30 minutes.
Add remaining broth as desired. (Optional, stir in cream.)
Pour into bowls. Garnish with parsley
(or sprinkle of nutmeg) and serve.
Nutritional Information (Per Serving)
Calories: 71; Protein: 3 g; Sodium: 284 mg;
Fat: 1 g; Saturated Fat: 1 g;
Dietary Fiber: 0 g; Carbohydrates: 16 g
Also Try: October Bisque
-----------------------
PUMPKIN RISOTTO
Yield: 2 pounds; Serves: 10
Serving Size: 3 ounces
Source: The Professional Chef's Techniques of Healthy Cooking
Ingredients
- 1 pint Chicken or Vegetable Stock
- 10-1/2 ounces diced cheese pumpkin or other turban squash
- 2 ounces onion, diced
- 2 teaspoons minced garlic
- 5 ounces arborio rice
- 2 fluid ounces dry white wine
- 1-1/4 ounces Romano cheese, grated
Directions
Heat the stock in a medium saucepan.
In a separate saucepan, sweat the pumpkin, onions,
and garlic in a small amount of the stock until the
onions are translucent. Add the rice and cook briefly.
Stirring constantly over medium to low heat, add the
remaining hot stock in 3 additions, making sure the rice
absorbs each addition of stock before adding the next.
When properly cooked, the risotto should have a creamy
texture and be firm to the bite.
Remove the risotto from the heat and stir in the Romano.
Nutritional Information (Per Serving)
Calories: 80; Protein: 3 g; Sodium: 130 mg;
Cholesterol: 5 mg; Fat: 1.5 g; Dietary Fiber: 1 g;
Sugars: 2 g; Carbohydrates: 12 g
Exchanges: 1/2 Bread/Starch, 1 Vegetable
Also Try: Buttery Spaghetti Squash
-----------------------
PUMPKIN BARS
Yield: 36 Bars, 1 bar per serving
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
Ingredients
- 1/2 cup margarine
- 1/2 cup fruit sweetener
- 1/2 cup mashed banana (1 medium banana)
- 1 egg
- 1/2 cup canned pumpkin
- 2 tsp vanilla
- 1-1/2 cups flour
- 1 tsp cinnamon
- 1 tsp each: ginger, allspice, baking soda
- 1/2 cup raisins
- 1/2 cup chopped nuts
TOPPING:
- 3 Tbsp orange juice concentrate
- 3 Tbsp fruit sweetener
- 2 tsp orange rind, freshly grated
- 1 tsp vanilla
Directions
Combine margarine, fruit sweetener, and mashed
banana. Beat in egg, pumpkin & vanilla.
Combine dry ingredients and stir into pumpkin mixture.
Add raisins and nuts. Spread into a 9 x 13-inch pan
which has been sprayed with a non-stick coating.
Bake 20-25 minutes at 325 degrees, or until firm in the center.
Combine juice concentrate, 3 Tbsp fruit sweetener, orange
rind and 1 tsp vanilla. Spread glaze over warm bars.
Nutritional Information (Per Serving)
Calories: 78; Sodium: 54 mg; Cholesterol: 8 mg;
Fat: 4 g; Carbohydrates: 10 g
Exchanges: 2/3 Bread, 1 Fat
Also Try: Apricot Oatmeal Bars
-----------------------
CORIANDER AND CUMIN ROASTED RACK OF PORK
WITH FIVE SPICE PUMPKIN PUREE AND A CHILE,
PUMPKIN SEED AND CILANTRO SALAD
Yield: 8 servings
Source: Recipe courtesy of Chef Michael Symon, on behalf of NPB
Ingredients
- 1 (8-rib) Pork Loin Rack of Pork, center cut,
chine bone removed and Frenched
- 1 tablespoon coriander seed, whole
- 1 tablespoon cumin seed
- 2 teaspoons kosher salt
- 1 teaspoon sugar
- 1 teaspoon chipotle chile powder
Directions
If desired, using a mortar and pestle, slightly crush coriander
seed. Combine coriander seed, cumin, salt, sugar and chipotle
chile powder in small bowl or dish; set aside.
Cut 4 long pieces of plastic wrap. Place 1 piece horizontally
on work surface and the remaining 3 pieces vertically on the
first piece. Place pork rack on center of plastic wrap.
Sprinkle and rub spice mixture evenly over surface of
pork rack. Wrap tightly in the plastic wrap.
Place on a tray or shallow pan and refrigerate for 8 to 12 hours.
Pre-heat oven to 350F.
Unwrap pork and place on rack in shallow roasting pan with
bones facing up. Roast in preheated oven for 1 to 1-1/2 hours
(about 20 minutes per pound) or until internal temperature
on a thermometer reads 145F.
Remove roast from oven. Loosely cover with foil and let rest
about 10 minutes. Carve between rib bones to serve.
To Plate: Spoon pumpkin purée on plates and top with carved
pork chops and cilantro salad; sprinkle with pepitas.
Nutritional Information (Per Serving)
Calories: 560; Protein: 41 g; Sodium: 620 mg;
Cholesterol: 120 mg; Fat: 37 g; Saturated Fat: 12.5 g;
Dietary Fiber: 6 g; Carbohydrates: 18 g
Also Try: Apple Glazed Pork Roast
=========================
DIABETES 101:
=========================
CHILDREN ARE HAPPY WITH TOYS OR CANDY AT HALLOWEEN
Children are just as likely to choose a small toy as candy
when offered both on Halloween, according to a Yale study.
Given the choice between lollipops, fruit-flavored chewy
candies, fruit flavored crunchy wafers, and sweet and tart
hard candies, or stretch pumpkin men, large glow-in-the-dark
insects, Halloween theme stickers and pencils, half the
children chose the toys.
"This finding may reassure adults that children will not be
disappointed by non-candy treats," said Marlene Schwartz,
associate research scientist in the Department of Psychology
and principal investigator of the study published in a recent
issue of the Journal of Nutrition, Education and Behavior.
"The purpose of this study was to show that children will
respond favorably to efforts to provide an alternative to candy."
The study conducted on Halloween last year included 284 children
between three and 14-years old who trick-or-treated at seven
homes in five different Connecticut towns.
Adults accompanied some of the children and others were alone.
The toys and candy were comparable in size, color and cost.
There were two plates with four types of toys on one and
four types of candy on another. Half the children chose
toys and half chose candy.
Schwartz said some people might argue that Halloween comes
only once a year, so it is not necessary to worry about
unhealthy food choices for one night.
However, she said children are offered candy frequently -- on
holidays, birthday parties, and other social events.
"As a society we have gotten into the mindset that the only
way to celebrate special occasions with children is with
something sweet," she said. "And, we are sending a mixed
message by telling children they need to eat one way and
then feeding them in another."
Kelly Brownell, director of the Yale Center for Eating and
Weight Disorders and senior author of the study, said anything
that can steer children away from unhealthy food is a positive
development. "Poor diet is taking its toll on the health
and happiness of America's children," he said.
Source: Yale University
Citation: Journal of Nutrition, Education and Behavior, Vol. 35: pp
207-209.
Print/Online Version:
Suggested Reading: The Challenge of Halloween
=========================
FOOD AND COOKING
=========================
PUMPKINS IN THE KITCHEN
This time of year, pumpkins belong on the
kitchen stove as well as the front stoop.
Pumpkins are members of the gourd family and can be used in the
same ways as any other winter squash. Pumpkin, butternut, acorn,
Hubbard and turban squash are some of the most commonly available
winter squash. The orange meat of the pumpkin has a mild, sweet
taste, and the seeds can be roasted for snacks or garnish.
Most American pumpkins are grown to be Halloween jack o'
lanterns. In France, however, cooking with pumpkin has
become trés chic. Pumpkin is used in sweet and savory
tarts, puddings, gratins and soups.
In the U.S., it may be time to go back to our roots.
Hard-skinned, orange-fleshed squashes were a mainstay of the
early Native American diet and can be a tasty, nutritious part
of contemporary dishes. They are low in calories, virtually
fat free and rich in potassium, vitamin A and dietary fiber.
When choosing a pumpkin, look for one with a hard, smooth,
unblemished rind. Pumpkins should be heavy for their size
but not necessarily large.
While pumpkins can weigh 100 pounds or more, the smaller ones
are best for cooking. Small, sweet jack-be-littles, cheese
pumpkins or sugar pumpkins are all good choices.
One of the few pumpkins not good for cooking is the sort you
carve for Halloween. Jack o' lantern pumpkins have watery,
stringy pulp. But save those seeds for toasting.
Fresh whole pumpkins can be stored at room temperature
for up to a month or refrigerated for up to 3 months.
You know pumpkins are good for you just by looking at them.
Their bright orange color indicates the presence of cancer
fighting beta-carotene. Pumpkins also are a good source of vitamin A.
While fresh pumpkins are available in the fall and winter
months, pureed pumpkin is available in cans year-round. Canned
pumpkin is the easiest way to add the distinctive flavor, body
and texture of the winter squash to a dish, as in the following soup.
Pumpkin Bisque
Makes 6 cups, 6 servings.
Ingredients
- 1 Tbsp. canola oil
- 1 apple (any kind), peeled, cored, seeded and coarsely
chopped
- 1 leek, white part only, finely chopped
- 4 cups fat-free, reduced-sodium chicken or vegetable broth
- 1 sweet potato, peeled, halved lengthwise and cut in 1/2-inch
slices
- 1 can (15 oz.) pureed pumpkin
- 1/4 teaspoon dried thyme leaves
- Salt and freshly ground pepper, to taste
- 4 tsp. finely minced chives, for garnish
Directions
In a large, heavy saucepan, heat oil over medium-high heat.
Saute apple and leek until the leek softens, about 4 minutes.
Add the broth, sweet potato, pumpkin and thyme. Bring the soup
to a boil over high heat, then reduce the heat and simmer
uncovered until the yam and apple are soft when pierced
with a knife, about 20 to 25 minutes.
Transfer soup to a blender or food processor and puree.
Add salt and pepper to taste. Divide among 6 bowls.
Garnish with the chives and serve.
Nutritional Information Per Serving:
97 calories; 3 g. total fat; 0 g. saturated fat;
16 g. carbohydrate; 4 g. protein;
4 g. dietary fiber; 393 mg. sodium
Diabetic Exchanges: 2 Vegetable, 1/2 Bread/Starch, 1/2 Fat
Print/Online Version:
Suggested Reading: Soup and Chowder Recipes
=========================
DIABETES RELATED DEFINITIONS
AND EXPLANATIONS
=========================
SUGAR ALCOHOLS
Sweeteners that produce a smaller rise in blood glucose than
other carbohydrates. Their calorie content is about 2 calories
per gram. Includes erythritol, hydrogenated starch hydrolysates,
isomalt, lactitol, maltitol, mannitol, sorbitol, and xylitol.
Also known as polyols.
XYLITOL
A carbohydrate-based sweetener found in plants and
used as a substitute for sugar; provides calories.
Found in some mints and chewing gum.
VITRECTOMY
Surgery to restore sight in which the surgeon removes
the cloudy vitreous humor in the eye and replaces
it with a salt solution.
ULCER
A deep open sore or break in the skin.
=========================
DIABETES Q AND A:
=========================
QUESTION:
Do supplements of B vitamins really help
people who are nervous or low on energy?
ANSWER:
Supplements can legally carry claims about how a nutrient is
linked to structures or functions in the body, but these claims
don't always mean what consumers assume. Vitamins B-12 and B-1
(thiamin) are important for healthy nerve cells that send
messages to the brain, allowing us to see, smell and move.
However, that does not mean that boosting these vitamins offers
any help to people who feel nervous. Likewise, we need several
B vitamins for metabolic processes that convert the food we eat
into energy. If your diet is low in B vitamins, therefore, you
may feel less fatigued if you boost consumption of these vitamins.
Other people, such as those who have had certain kinds of
digestive tract surgery or disease (such as celiac disease or
Crohn's) or who take medications (like some peptic ulcer meds or
metformin), may not absorb the B-12 they need despite adequate
intake. Because about 10-30 percent of adults over age 50 have
reduced stomach acid that splits food's vitamin B-12 into an
absorbable form, they are advised to take a B-12 supplement.
However, once needs are met, research suggests that adding more
does not improve energy level. If you are low on energy because
of lack of sleep, over-zealous calorie-cutting, a poor diet low
in other nutrients, a sedentary lifestyle or too much work or
stress, you need to address the real problem to resolve your energy
shortage.
Suggested Reading:
Should You Take a Vitamin Supplement?
=========================
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.
