THE DIABETIC NEWSLETTER
November 12, 2012 - Volume XIII; Issue #24
---- 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 (2 items)
Feature Recipes:
- Cranberry Apple Crisp
- Cranberry Orange Cheesecake (w)
- Fresh Cranberry and Wild Rice Stuffing
- Wild Rice Souffle (w)
- Sweet Potatoes with a hint of Orange
- Candied Yams (w)
- Baked Acorn Squash with Apple Stuffing
- Gingered Acorn Squash (w)
- Baked Grated Carrots with Sherry
- Dry-Steamed Dill Carrots (w)
- Apple and Cornbread-Stuffed Pork Loin with Roasted Apple
Gravy
- Artichoke and Feta Stuffed Pork Tenderloin (w)
Diabetes 101:
- Becoming Pregnant When You Have Diabetes
- Does Pregnancy Affect Long-Term Weight Control? (w)
Food and Cooking:
- Go Nuts This Thanksgiving
- Walnut-Stuffed Turkey Breast with Cider Gravy
- Thanksgiving Preparation Timeline and Tips (w)
- The Right Roasting Pan for Turkey (w)
Diabetes Q and A:
- How do I know if I've got fatty liver disease?
- The Gallbladder: An Organ You Can Live Without (w)
Diabetes Related Explanations & Definitions
Special Sponsor's Message: Neuropathy Treatment Group
Newsletter Information; Removal Link
=========================
IN THE NEWS
=========================
Vitamin D Prevents Clogged Arteries in Diabetics
Drinking Green Tea with Starchy Food
May Help Lower Blood Sugar Spikes
Get the news while it's still news! Subscribe for free to
=========================
THIS WEEK'S RECIPES
=========================
---------------------
CRANBERRY APPLE CRISP
Yield: Makes 8 servings.
Source: Equal
Ingredients
Filling Ingredients:
- 3 cups peeled, cored, sliced apples
- 2 cups fresh or frozen thawed cranberries
- 1 cup Equal Spoonful*
Topping Ingredients:
- 1/3 cup all-purpose flour
- 1/4 cup chopped pecans
- 1/4 cup stick butter or margarine, melted
- 1/2 cup Equal Spoonful**
* Substitute 24 packets Equal sweetener
** Substitute 12 packets Equal sweetener
Directions
For Filling, combine apples, cranberries and
1 cup Equal in an ungreased 10-inch pie plate.
For Topping, combine flour, pecans, melted butter and
1/2 cup Equal. Mix until well blended. Sprinkle flour
mixture over apples and cranberries in pie plate.
Bake in preheated 350F oven 55 to 60 minutes or until
fruit is tender. Serve warm or at room temperature.
Nutritional Information (Per Serving)
Calories: 145; Protein: 1 g; Sodium: 67 mg;
Cholesterol: 0 mg; Fat: 8 g; Carbohydrates: 18 g
Exchanges: 1 fruit, 1-1/2 fat
Also Try: Cranberry Orange Cheesecake
-----------------------
FRESH CRANBERRY AND WILD RICE STUFFING
Yield: Makes 4 servings.
Source: The New Family Cookbook for People with Diabetes
Ingredients
- 1/2 cup wild rice, uncooked
- 1 cup water
- 1/4 cup raisins, dark or golden
- 5 scallions, chopped
- 1 tablespoon canola oil
- 1/2 cup celery, or fennel bulb, chopped
- 1 cup fresh cranberries
- 1 tablespoon orange rind-grated
- 1/2 teaspoon dried thyme
Directions
Put the wild rice in a saucepan.
Add the water and raisins and cook over medium heat
for 1 hour, or until the rice is tender. Drain.
Saute the onions and celery (or fennel bulb)
in the oil until tender.
Add the cranberries, orange rind, thyme and rice.
Serve as a side dish; this stuffing goes great with
poultry dishes such as cornish game hen, as well as
lighter pork dishes such as pan seared pork loin.
Nutritional Information (Per Serving)
Calories: 135; Sodium: 111 mg; Cholesterol: 1 mg;
Fat: 2 g; Carbohydrates: 26 g
Exchanges: 2 Starch/Bread
Also Try: Wild Rice Souffle
-----------------------
SWEET POTATOES WITH A HINT OF ORANGE
Yield: Makes 4 servings.
Source: The New Family Cookbook for People with Diabetes
Ingredients
- 2 pounds sweet potatoes, cooked
- 2 tablespoons margarine, melted
- 1/2 teaspoons ground cinnamon
- 16 apricot halves, dried
- Orange slices, fresh
Directions
Arrange the sweet potatoes in a shallow baking dish.
Combine the margarine and cinnamon.
Pour over the potatoes.
Arrange the apricot halves on top.
Cover the dish and bake in a 425F oven for about 15 minutes.
Add the orange slices and serve.
Nutritional Information (Per Serving)
Calories: 185; Protein: 3 g; Fat: 7 g; Carbohydrates: 18 g
Exchanges: 1 Bread/Starch, 1 Fruit, 1 Fat
Also Try: Candied Yams
-----------------------
BAKED ACORN SQUASH WITH APPLE STUFFING
Yield: 4 stuffed squash halves (4 servings)
Source: The New Family Cookbook for People with Diabetes
Ingredients
- 2 small acorn squash (1-1/2 pounds total), halved and seeded
- 1 large or 2 small apples, peeled, diced
- 2 tablespoons diced celery
- 2 tablespoons finely chopped onion
- 2 teaspoons margarine, melted
- Pinch of salt
- Pinch of freshly ground pepper
Directions
Preheat the oven to 400 degrees F.
Prepare a square baking pan with nonstick pan spray.
Place the squash cut side down in a baking pan. Bake 20 minutes.
While the squash is baking, combine the apples, celery, onion,
margarine, and 2 tablespoons water in a medium bowl; mix well.
Turn the squash, cut sides up. Sprinkle with salt and pepper.
Divide the apple mixture to fill the cavities of the squash.
Bake the stuffed squash halves, covered with foil,
for 30 minutes more. Serve hot.
Nutritional Information (Per Serving)
Calories: 87; Protein: 1 g; Sodium: 63 mg;
Cholesterol: 0 mg; Fat: 2 g; Dietary Fiber: 5 g;
Sugars: 10 g; Carbohydrates: 18 g
Exchanges: 1 Starch
Also Try: Gingered Acorn Squash
-----------------------
BAKED GRATED CARROTS WITH SHERRY
Yield: Makes 6 servings.
Source: The New American Heart Association Cookbook
Ingredients
- 3 cups grated carrots (3 large)
- 2 tablespoons light margarine, melted
- 2 tablespoons dry sherry
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped chives
Directions
Preheat oven to 350 degrees F. Combine all ingredients except
chives, stirring well. Put in a 1-quart casserole dish and
sprinkle with chives. Bake, covered, for 30 minutes.
Nutritional Information (Per Serving)
Calories: 42; Protein: 1 g; Sodium: 57 mg;
Cholesterol: 0 mg; Fat: 1 g; Carbohydrates: 6 g
Exchanges: 1 Vegetable
Also Try: Dry-Steamed Dill Carrots
-----------------------
APPLE AND CORNBREAD-STUFFED
PORK LOIN WITH ROASTED APPLE GRAVY
Yield: Makes 8 servings.
Source: NPB; Adapted from "Bruce Aidells’s Complete Book of Pork,"
courtesy of Harper Collins Publishers
Ingredients
- 1 boneless pork loin, (4 pounds)
- kosher salt
- freshly ground black pepper
- 1 teaspoon dried sage
- 3 medium apples, peeled, halved,
cored and cut into 1/2-inch slices
- 1/4 cup Calvados, OR apple brandy
- 1-1/4 cup homemade chicken stock,
OR canned low-sodium chicken broth
- 1 cup apple juice, OR cider
- 1/4 cup heavy cream
Stuffing Ingredients:
- 1-1/2 tablespoons butter
- 1/2 cup smoked ham, finely chopped, OR diced smoked sausage
- 1/2 cup onion, finely chopped
- 1/4 cup celery, finely chopped
- kosher salt
- freshly ground black pepper
- 3/4 cup apples, peeled and diced 1/4-inch
- 1/2 teaspoon dried sage
- 1-1/2 cups homemade cornbread, crumbled
and dried OR dried cornbread stuffing mix
- 1/4 cup apple juice
Directions
For stuffing, heat butter in a heavy medium skillet over
medium-low heat; add ham or sausage and cook 3 minutes.
Add onion, celery and a pinch each of salt and pepper;
cover and cook, stirring occasionally, until the vegetables
are quite soft, about 10 minutes. Stir in diced apple and
cook 1 minute. Transfer apple mixture to a large bowl.
Sprinkle with sage and stir in cornbread crumbs, apple juice and
egg. The mixture should be moist but not wet. Add more apple
juice if the mixture seems dry. Taste for seasoning and set aside.
Preheat oven to 450 degrees F.
To double butterfly the pork loin, lay the meat, fat-side
down, on a work surface and make a horizontal lengthwise cut
two-thirds of the way into the depth of the loin and about
1 inch from the long edge nearest you, taking care not to
cut all the way through. Flip the loin over so that the cut
you just made is opposite you. Make another lengthwise cut,
again 1 inch from the edge. Open up the two cuts so you have
a large rectangle of meat whose diameter is roughly 3 times
the thickness of the meat. Place fat-side down and cover with
a sheet of plastic wrap. Using the flat side of a cleaver or
a meat pounder, gently flatten the meat to an even thickness.
Remove plastic wrap and spread apple stuffing evenly over
the meat, leaving a generous 3/4–inch border. Roll up meat
jelly-roll style so that stuffing is in a spiral pattern.
Tie rolled roast at 2-inch intervals with butcher’s twine.
Combine 2 teaspoons salt, 1 teaspoon pepper, and remaining sage
and sprinkle over roast. Lay the sliced apples on the bottom
of a roasting pan just a bit larger than the roast and set the
roast, fat-side up, on the apples. Put roast in the oven and
cook for 15 minutes, turn the oven down to 325 degrees and roast
for 45 minutes. Check the internal temperature of the roast with
an instant-read thermometer: The roast is done when it reaches
145 degrees. If it is not ready, continue to roast, checking the
temperature every 10 minutes. When the roast is done, transfer
it to a cutting board, tent loosely with foil, and let rest
for at least 10 minutes while you make the sauce.
With a slotted spoon, transfer the apples in the roasting pan
to a bowl and keep warm. Pour off any fat from the roasting
pan, leaving the meat juices on the bottom. Put pan over
medium-high heat, add Calvados and deglaze pan allowing the
alcohol to burn off, about 15 seconds. Transfer to a small
saucepan and add stock, apple juice and cream. Increase heat
to high and bring liquid to a boil. Simmer, stirring, until
reduced by half. Taste for salt and pepper. Keep the sauce
warm while you carve the pork roast.
Remove twine from the roast and cut it into 1/2-inch thick
slices. (If you cut the slices too thin, they will fall apart.)
Arrange the pork on a serving platter. Spoon the sliced
apples around the meat and pour the sauce over all.
Nutritional Information (Per Serving)
Calories: 520; Protein: 50 g; Sodium: 1024 mg;
Cholesterol: 180 mg; Fat: 23 g; Saturated Fat: 10 g;
Dietary Fiber: 2 g; Carbohydrates: 21 g
Also Try: Artichoke and Feta Stuffed Pork Tenderloin
=========================
DIABETES 101:
=========================
BECOMING PREGNANT WHEN YOU HAVE DIABETES
Women with diabetes can have healthy babies, but it takes
planning ahead and effort. Pregnancy can make both high and low
blood glucose levels happen more often. It can make diabetic eye
disease and diabetic kidney disease worse. High glucose levels
during pregnancy are dangerous for the baby, too.
If you don't want to become pregnant, talk with
your health care provider about birth control.
PROTECTING YOUR BABY AND YOURSELF
Keeping your glucose levels near normal before and during
pregnancy can help protect you and your baby. That's why
it's so important to plan your pregnancies ahead of time.
If you want to have a baby, discuss it with your health care
provider. Work with your diabetes care team to get and keep
your blood glucose in the normal or near-normal range before
you become pregnant. Your glucose records and your hemoglobin
A1c test results will show when you have maintained a safe
range for a period of time.
You may need to change your meal plan and your usual physical
activity, and you may need to take more frequent insulin
shots. Testing your glucose several times a day will help
you see how well you're balancing things. Record the test
results in your logbook or on a log sheet.
Get a complete check of your eyes and kidneys before you
try to become pregnant. Don't smoke, drink alcohol, or
use drugs. Doing these things can harm you and your baby.
HAVING DIABETES DURING PREGNANCY
Some women have diabetes only when they're pregnant.
This condition, which is called gestational diabetes,
can be controlled just like other kinds of diabetes.
Glucose control is the key. Your health care team can
help you take charge of gestational diabetes.
CONTROLLING DIABETES FOR WOMEN'S HEALTH
Some women with diabetes may have specials problems, such
as bladder infections. See Preventing and Treating Infections
to find out about the signs of bladder and kidney infections.
If you have an infection, it needs to be treated right away.
Call your doctor.
Some women get yeast infections in their vagina, especially when
their blood glucose is high. A sign of a yeast infection may be
itching in the vagina. If you notice vaginal itching, tell your
health care provider. You may learn about medicines you can buy
at the drugstore and about how to prevent yeast infections.
Some women with diabetes may have trouble with sexual function.
Discomfort caused by vaginal itching or dryness can be treated.
Ask your doctor how often you should get a pap smear and a
mammogram (breast X-ray).Regular pap smears and mammograms help
detect cervical and breast cancer early. All women -- whether
or not they have diabetes -- need to keep up with these tests.
Online version available at:
YOU MAY ALSO ENJOY READING:
Does Pregnancy Affect Long-Term Weight Control?
=========================
FOOD AND COOKING
=========================
GO NUTS THIS THANKSGIVING
By Dana Jacobi
Each Thanksgiving I offer my readers the same timesaving
advice: Roast a turkey breast rather than a full bird.
Roasting a smaller breast yields the same amount of meat
as a larger bird, and is far easier to handle.
To serve eight guests, plan for an 8-pound breast, which
will provide as much meat as a 10-12 pound turkey. Two breasts
will produce more than enough meat for a larger crowd; if you
set them sideways, each breast facing in the opposite direction,
they may even fit into one large roasting pan. If cooking for
two to four people – as many of us do these days - a 6-pound
breast will provide generous leftovers.
Although brining the bird is very much in vogue (a process that
involves soaking the meat in a salt solution prior to cooking),
it is a practice I do not favor. The extra work is a bother and
the end result tastes overly salty to me. My secret to producing
succulent meat? Spring for a fresh breast rather than a frozen
one, preferably buying a premium brand. I also skip the basting,
instead inserting orange slices, fresh herbs mixed with some
oil, or thin apple slices under the skin to keep it moist.
Italian friends of mine go a step farther in flavoring and
protecting the breast meat of their turkey by spreading a
paste of roasted walnuts and herbs liberally between the
meat and skin. The result tastes like stuffing and resembles
it somewhat in texture. To roast nuts at home, place them
on an ungreased baking sheet and toast until fragrant, about
8 minutes, stirring halfway through.
Making the perfect gravy to accompany this feast starts
by packing the breast cavity with an apple and shallots,
then deglazing the roasting pan with apple cider and the
reserved pan juices. Spooned over the sliced turkey and
served with walnut "stuffing," the combination offers an
unexpected and unforgettable meal.
WALNUT-STUFFED TURKEY BREAST WITH CIDER GRAVY
Makes 10 servings.
Ingredients
- 1 Granny Smith apple, peeled, cored and quartered
- 3/4 lb. large shallots, quartered
- 3 cups fat-free, reduced sodium chicken broth
- 1/2 cup apple cider
- 1 Tbsp. apple cider vinegar
- 2 Tbsp. flour
- Salt and ground black pepper
- 1 cup roasted walnuts
- 1 1/2 tsp. dried thyme
- 1/4 tsp. ground sage
- 2 tsp. canola oil, divided
- 1/2 tsp. salt
- Freshly ground black pepper
- 6-7 lb. whole turkey breast
Directions
Preheat the oven to 425 degrees.
In food processor, pulse roasted nuts with thyme and sage
until coarsely ground. Add 1 teaspoon oil, 1 tablespoon
water, 1/2 teaspoon salt and generous pinch of pepper.
Whirl to a grainy paste.
Using hands, separate skin from turkey breast, taking care
not to tear. Lift skin and push half of walnut paste under
skin on each side of breast. Pull skin back into place and
spread nut mixture in an even layer by smoothing the skin,
using gentle pressure. Coat skin with remaining 1 teaspoon of oil.
Place breast upside-down on rack in roasting pan. Place apple
and as many shallots as fit into cavity. Push three short bamboo
skewers across opening to hold the filling in cavity, and turn
breast right side up. Add broth and remaining shallots to pan.
Roast breast for 30 minutes. If breast is browned, tent loosely
with foil. Reduce heat to 350 degrees and continue roasting
until instant-read thermometer inserted almost to the bone
registers 160 degrees, about 60 minutes. To re-crisp skin,
remove foil for last 20 minutes. Transfer turkey to platter.
Strain pan juices into measuring cup, discarding solids.
Skim off as much fat as possible.
Set roasting pan on stove over medium-high heat. Pour in cider
and vinegar, and boil, scraping up brown bits sticking to pan
with wooden spoon. When liquid is reduced to 1/4 cup, off heat,
whisk in flour. Return pan to heat, and stir until boiling
gravy thickens, about 5 minutes. Pour into a sauceboat.
Remove turkey skin. Lift off walnut mixture, and set aside.
Slice breast, arranging meat on a warmed platter. Set walnut
"stuffing" beside it. Add apples and shallots from cavity,
if desired. Serve, passing gravy separately.
Nutritional Information Per Serving:
300 calories; 9 g total fat; 1 g saturated fat;
11 g carbohydrate; 44 g protein;
1 g dietary fiber; 200 mg sodium
Also Read: Thanksgiving Preparation Timeline and Tips
Also Read: The Right Roasting Pan for Turkey
=========================
DIABETES RELATED DEFINITIONS
AND EXPLANATIONS
=========================
IDDM
Former term for type 1 diabetes.
IMMUNE SYSTEM
The body's system for protecting itself from viruses and
bacteria or any "foreign" substances.
IMMUNOSUPPRESSANT
A drug that suppresses the natural immune responses.
Immunosuppressants are given to transplant patients to
prevent organ rejection or to patients with autoimmune diseases.
IMPAIRED FASTING GLUCOSE
A condition in which a blood glucose test, taken after an
8- to 12-hour fast, shows a level of glucose higher than
normal but not high enough for a diagnosis of diabetes.
IFG, also called pre-diabetes, is a level of 100 mg/dL
to 125 mg/dL. Most people with pre-diabetes are at increased
risk for developing type 2 diabetes.
=========================
DIABETES Q AND A:
=========================
QUESTION:
How do I know if I've got fatty liver disease?
ANSWER:
Studies suggest that 20 to 30 percent of adults in the U.S.
and Europe may have this unhealthy accumulation of fat in the
liver known as nonalcoholic fatty liver disease (NAFLD).
The risk is that it can progress to further, very serious
liver damage. Some evidence suggests it may contribute to
heart disease risk independently of its tie to metabolic
syndrome, which signals increased risk of heart disease,
type 2 diabetes, and possibly some types of cancer.
Doctors can screen people for NAFLD by looking for elevation
of a certain liver enzyme, alanine aminotransferase, (known
as ALT or SGPT) from a blood test. They may also use
ultrasound for screening. The "gold standard" for
diagnosing NAFLD is a liver biopsy.
This fat accumulation in the liver seems to occur because
of insulin resistance, in which the body produces plenty
of insulin but cannot use it effectively, resulting in
abnormal metabolism of both carbohydrate and fat. NAFLD
is linked with chronic, low-grade inflammation, which
may also be indicated in lab tests.
To avoid or resolve this excess fat in the liver, the most
important steps are to lose excess weight (or at least some
of it) and to get daily moderate physical activity to help
bring insulin function back to normal. At this time, no specific
food choices or eating patterns have been identified to reduce
or avoid NAFLD, but because of its link to insulin resistance,
a predominantly plant-based diet with plenty of vegetables,
fruits, whole grains and beans is likely to help.
Suggested Reading:
The Gallbladder: An Organ You Can Live Without
=========================
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.
