THE DIABETIC NEWSLETTER
February 10, 2014 - Volume XV; Issue #03
---- Advertisement --------------
Great News for Sufferers of Nerve Pain:
2 Capsules Twice Daily Can Change Your Life.
Now is the best time to learn about an all-natural formula
with ingredients backed by many medical clinical studies.
See how these ingredients have been shown to improve
neuropathy symptoms and let you return to a normal life.
Four out of five of our customers have already
discovered how these ingredients will:
- Reduce or eliminate numbness & tingling in hands, feet &
legs
- Lessen or eliminate the pain and burning sensations
- Support & strengthen nerves and nerve linings
- Reduce stress and anxiety
- Improve balance and coordination
Neuropathy Support Formula is a capsule you take twice daily that
uses ultra-high doses of benfotiamine(B1) and methylcobalamine
(B12) combined with a super anti-oxidant that makes
the formula 12 times more effective. No side effects.
And it's backed by our 1-year money-back guarantee
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
Feature Recipes:
- Teriyaki Sesame Vegetables
- Parmesan-Sesame Sticks (w)
- Corn, Leek and Red Pepper Casserole
- Mixed Garden Casserole (w)
- Veal Stuffed with Cheese in Mushroom Sauce
- Veal Stew (w)
- Swordfish with Mango Coriander Salsa
- Pan-Seared Pork with Mango Salsa (w)
Diabetes 101:
- Getting Help for Fitness
- Active at Any Size (w)
- More Sprawl Means More Weight and Less Walking (w)
Food and Cooking:
- Fool Your Palate with Fake Steak
- Not All Meatless Meals Are Low-Cal (w)
- Is a Vegetarian Diet Healthier? (w)
Diabetes Q and A:
- Can whole-wheat flour be used instead of white flour?
- Whole Grains Grow in Importance (w)
- Can You Trust the Claims on Food Labels? (w)
Diabetes Related Explanations & Definitions
Special Sponsor's Message: Neuropathy Treatment Group
Newsletter Information; Removal Link
=========================
IN THE NEWS
=========================
Diabetes Patients at Risk
for Microvascular Complications
Type 1 Diabetes may be Predicted by Skin Cell
Response to Environmental Stimuli, Like Viruses
Effect of Lowering Blood Pressure and Cholesterol
on Risk for Cognitive Decline in Diabetics
Changes to Protein SirT1 May Prevent Excess
Metabolic Stress Associated Diabetes and Aging
Study: No Reason to
Replace Fructose with Glucose
More Benefits Emerging for One Type of Omega-3 Fatty
Acid, Including Prevention of Fatty Liver Disease
Morbidity Following Liver Transplant is
Highest Among Obese Patients with Diabetes
Animal Study: Gastric Bypass
Improves Insulin Secretion
Get the news while it's still news! Subscribe for free to
=========================
THIS WEEK'S RECIPES
=========================
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TERIYAKI SESAME VEGETABLES
Yield: 4 Servings
Source: The Best Diabetes Cookbook
INGREDIENTS
- 1-1/2 teaspoon vegetable oil
- 1 teaspoon crushed garlic
- Half of a large sweet red or yellow pepper, thinly sliced
- Half of a large sweet green pepper, thinly sliced
- 1-1/2 cups snow peas
- 1 large carrot, sliced thinly
- 1/2 teaspoon sesame seeds
Sauce Ingredients:
- 1 teaspoon crushed garlic
- 1 tablespoon soya sauce
- 1 tablespoon rice wine vinegar or white wine vinegar
- 1/2 teaspoon minced gingerroot
- 1/2 teaspoon sesame oil
- 1 tablespoon water
- 1 tablespoon brown sugar
- 1-1/2 teaspoons vegetable oil
DIRECTIONS
Sauce: In a small saucepan, combine garlic, soya sauce,
vinegar, ginger, sesame oil, water, sugar and vegetable
oil; cook for 3 to 5 minutes or until thickened and syrupy.
In large non-stick skillet, heat oil; saute garlic,
red and green peppers, snow peas and carrot,
stirring constantly, for 2 minutes.
Add sauce; saute for 2 minutes or just until vegetables are
tender-crisp. Place in serving dish and sprinkle with sesame seeds.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 128, Fat: 8 g, Carbohydrate: 13 g,
Fiber: 2 g, Protein: 3 g, Sodium: 256 mg, Cholesterol: 0 mg
Diabetic Exchanges: 2 Vegetables, 1-1/2 Fat
You may also enjoy "Parmesan-Sesame Sticks" at
-----------------------
CORN, LEEK AND RED PEPPER CASSEROLE
Yield: 6 Servings
Source: The Best Diabetes Cookbook
INGREDIENTS
- 1 teaspoon vegetable oil
- 1 teaspoon minced garlic
- 1 cup sliced leeks
- 1 cup chopped red peppers
- 2 cups corn kernels
- 2-1/2 tablespoons all-purpose flour
- 2 whole eggs
- 2 egg whites
- 1-1/3 cups 2% evaporated milk
- 1/4 cup chopped fresh dill (or 2 teaspoons dried)
- 1/4 cup bread crumbs
- 1/2 teaspoon margarine or butter
DIRECTIONS
Preheat oven to 350 degrees F.
Spray a 2-quart casserole dish with vegetable spray.
In non-stick skillet sprayed with vegetable spray, heat oil
over medium heat. Add garlic, leeks and red peppers and cook
for 7 minutes, or until tender, stirring occasionally; set aside.
Put 1 cup of corn in food processor with flour;
puree. Add whole eggs, egg whites, evaporated milk
and dill; process until smooth.
In large bowl, combine sauteed vegetables, corn puree and
remaining 1 cup corn. Pour into prepared dish. Combine bread
crumbs and margarine until crumbly. Sprinkle over top of
casserole and bake for 30 minutes or until set at center.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 169, Fat: 5 g, Carbohydrate: 26 g,
Fiber: 2 g, Protein: 8 g, Sodium: 110 mg, Cholesterol: 76 mg
Diabetic Exchanges: 1 Starch, 2 Vegetable, 1 Fat
You may also enjoy "Mixed Garden Casserole" at
-----------------------
VEAL STUFFED WITH CHEESE IN MUSHROOM SAUCE
Yield: 4 Servings
Source: The Best Diabetes Cookbook
INGREDIENTS
- 1 pound veal cutlets
- 1 teaspoon vegetable oil
- 1/2 cup finely diced mushrooms
- 1/4 cup finely diced onions
- 1 teaspoon crushed garlic
- 1/3 cup shredded mozzarella cheese
- 1/4 cup beef stock
- Chopped fresh parsley
Sauce Ingredients:
- 1 tablespoon margarine
- 1-1/2 cups sliced mushrooms
- 2 tablespoons all-purpose flour
- 1 cup beef stock
- 1 tablespoon sherry (optional)
- 2 tablespoons light sour cream
DIRECTIONS
Preheat oven to 400 degrees F.
Pound veal until flat and divide into 4 serving pieces.
In small non-stick skillet, heat oil; saute mushrooms,
onions and garlic until softened, approximately
3 minutes. Remove from heat.
Divide vegetable mixture among cutlets. Sprinkle cheese over
top. Roll up and secure with toothpick. Place in baking dish
and add stock. Cover and bake for 8 to 10 minutes or just until
veal is tender. Remove rolls to serving platter. Keep warm.
Sauce: In small non-stick skillet, melt margarine; saute
mushrooms until softened and liquid is released. Add flour
and cook, stirring, for 1 minute. Add stock, and sherry (if
using); cook until thickened, approximately 2 minutes, stirring
constantly. If too thick, add more stock. Remove from heat
and stir in sour cream; pour over veal. Garnish with parsley.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 266, Fat: 11 g, Carbohydrate: 7 g, Fiber: 1 g,
Protein: 33 g, Sodium: 559 mg, Cholesterol: 111 mg
Diabetic Exchanges: 1/2 Starch, 4 Lean Meat
You may also enjoy "Veal Stew" at
-----------------------
SWORDFISH WITH MANGO CORIANDER SALSA
Yield: 6 Servings
Source: The Best Diabetes Cookbook
INGREDIENTS
- 1-1/2 pounds swordfish steaks
- 1 teaspoon vegetable oil
Salsa Ingredients:
- 1-1/2 cups finely diced mango or peach
- 3/4 cup finely diced red peppers
- 1/2 cup finely diced green peppers
- 1/2 cup finely diced red onions
- 1/4 chopped fresh coriander
- 2 tablespoons lemon juice
- 2 teaspoons olive oil
- 1 teaspoon minced garlic
DIRECTIONS
Start barbecue or preheat oven to 425 degrees F.
Brush fish with 1 teaspoon of oil on both sides.
Barbecue or bake fish for 10 minutes per inch thickness,
or until if flakes easily when pierced with a fork.
Meanwhile, in bowl combine mango, red peppers, green
peppers, red onions, coriander, lemon juice, olive oil
and garlic; mix thoroughly. Serve over fish.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 219, Fat: 8 g, Carbohydrate: 12 g,
Fiber: 2 g, Protein: 26 g, Sodium: 111 mg, Cholesterol: 49 mg
Diabetic Exchanges: 1/3 Fruit, 1 Vegetable, 3-1/2 Very Lean Meat, 1
Fat
You may also enjoy "Pan-Seared Pork with Mango Salsa" at
=========================
DIABETES 101:
=========================
Getting Help for Fitness
By Karen Collins, M.S., R.D.,C.D.N.
Physical activity is now recognized as a major factor in
staying healthy and reducing the risk of cancer, heart
disease, diabetes and other health problems. Joining a
health club or fitness center can be an excellent way to
get motivated and get moving. But experts warn that you
should take time to choose wisely or risk spending money
without getting the benefits you seek.
Reaching the goal of accumulating 30 to 60 minutes of physical
activity most days of the week doesn't have to be reached
through "exercise." Gardening, dancing and active playtime
with your children can achieve the goal. But many people
find that exercise classes (like aerobics, kickboxing, or
martial arts) or a place for indoor exercise on a walking track,
or with equipment like treadmills and bikes, make a big
difference in getting exercise into their day. Fitness centers
may also offer strength-training.
If you're looking for a health club or fitness center, location
should be a prime factor. If it's out of your way, that's just
one more barrier to make exercise part of your routine.
Deciding what time of day you want to exercise will help
you select the most convenient site, near home or your
workplace, for example.
Visit the center during the time you plan to use it. The
greatest equipment does no good if there is a long wait
to use it. If classes would keep you motivated, check
for a variety of options among those that are appealing,
and at times that work for you.
Talk to members. Notice if the facility is kept clean, if
equipment is in working order and if the locker room is secure.
If you need childcare on the premises, check it out carefully.
If you want to take any form of exercise that is new to you,
it's vital to ask for details about the staff who would be
working with you. Trainers and instructors should be certified
through a nationally-recognized organization like the American
College of Sports Medicine, the American Council on
Exercise (ACE), or the Aerobics and Fitness Association
of America - not a mail-order certificate.
Make sure that you would be comfortable and enjoy coming to
the facility. Talk to enough staff and members to see if the
goals and attitudes of the people there match yours. Are
people focused only on heavy weightlifting or weight loss,
or is there a sincere interest in exercise as part of an
overall health-promoting lifestyle? See if you can get a
trial membership, or at least a few day passes.
If you find a center that feels right for you, look over the
contract carefully. Many people have been duped by relying
on what salespeople say instead of what's in writing. Inquire
whether you can cancel your membership if you change your
mind with 30 days' notice, rather than being obligated for
a year's payment. Make sure that advance payments are
refundable if the club closes before your membership expires.
And check with your local Better Business Bureau or state
Consumer Protection Board to make sure no complaints
have been lodged against the center.
A good fitness facility offers all-weather exercise with
good professional help and the enjoyable company of
others. It's not a necessity for keeping fit and healthy,
but if it helps you, it can be a wise investment.
But choose carefully and don't make a rushed decision.
YOU MAY ALSO ENJOY READING:
Active at Any Size
More Sprawl Means More Weight and Less Walking
=========================
FOOD AND COOKING
=========================
FOOL YOUR PALATE
WITH FAKE STEAK
You're in the mood for a steak, but not for all the fat,
cholesterol and calories. There is a solution: the mushroom.
Not just any mushroom, but an extremely large, dark brown
mushroom now commonly available in supermarkets. Portobello
mushrooms are really just grown-up brown cremini mushrooms,
which are variations of the commonly cultivated,
white button mushroom.
We began hearing about portobellos in the 1980s when these
once ugly ducklings underwent a glamorous makeover. The
mature mushrooms often had to be thrown out because growers
couldn't sell them, until some marketing genius began
promoting them as the exotically named "portobello"
(or "portabella").
There are more than 35,000 varieties of mushrooms, and most
are full of nutrients. Portobellos are a good source of
copper, niacin, riboflavin, B vitamins and terpene, a
phytochemical thought to fight cancer.
Portobellos are sold sliced as well as whole but make a more
dramatic main dish when served whole. They measure up to
6 inches across, so one makes a good-sized serving.
When cooked over high, relatively dry heat, moisture
evaporates and leaves the mushroom with a richly concentrated,
almost meaty flavor and texture. Grilled portobellos have
become a popular vegetarian alternative to steak or hamburger,
and grilling brings out the best in them.
Portobellos should be a light brown color, dry but not
shriveled, slick, or rubbery, which could mean they've been
stored too long. It's best to cook mushrooms within a few
days of purchase. They should be stored in paper bags in the
refrigerator - plastic retains too much moisture. If they
are sold wrapped in plastic, remove it at home and wrap them
loosely with paper towels. Do not wash mushrooms until ready
to use, then wipe them gently with a soft, damp paper towel.
Grilling portobellos with a simple marinade, some
garlic and herbs produces a meaty meal that should
satisfy a craving for steak.
PORTOBELLO BURGERS
Yield: 4 servings
INGREDIENTS
- 4 large Portobello mushrooms
- 2 cloves garlic, sliced into very thin slivers
- 1 tsp. fresh rosemary or 1/2 tsp. dried, (optional)
- 1 tsp. fresh thyme or 1/2 tsp. dried, (optional)
- 3 Tbsp. extra virgin olive oil
- 3 Tbsp. balsamic or red wine vinegar
- Salt and freshly ground black pepper, to taste
DIRECTIONS
Preheat broiler or grill.
Wipe mushrooms with damp cloth. Remove stems. With
paring knife, make slits in tops of caps. Stuff
slivers of garlic and herbs (if using) into slits.
In small; bowl, whisk together oil and vinegar with salt
and pepper to taste. Brush mushrooms with oil mixture.
Place mushrooms, cap-side down, on pan and broil or grill
until soft and brown, about 3 to 5 minutes per side.
Serve in place of a steak or with lettuce
and tomato on toasted whole-grain buns.
Nutritional Information Per serving:
94 calories, 7 g total fat (1 g saturated fat),
6 g carbohydrate, 2 g protein, 1 g dietary fiber, 8 mg sodium
Diabetic Exchanges: 1 Vegetable, 1-1/2 Fat
Print Version:
You May Also Enjoy Reading:
Not All Meatless Meals Are Low-Cal
Is a Vegetarian Diet Healthier?
=========================
DIABETES RELATED DEFINITIONS
AND EXPLANATIONS
=========================
GLOMERULI: Network of tiny blood vessels in the kidneys
where the blood is filtered and waste products are removed.
REBOUND: A swing to a high level of glucose (sugar)
in the blood after having a low level.
TRIGLYCERIDE: A type of blood fat. The body needs insulin to
remove this type of fat from the blood. When diabetes is under
control and a person's weight is what it should be, the level
of triglycerides in the blood is usually about what it should be.
OVERT DIABETES: Diabetes in the person who shows clear signs of
the disease such as a great thirst and the need to urinate often.
MICROANEURYSM: A small swelling that forms on the side of tiny
blood vessels. These small swellings may break and bleed into
nearby tissue. People with diabetes sometimes get microaneurysms
in the retina of the eye.
=========================
DIABETES Q AND A:
=========================
QUESTION:
Can whole-wheat flour be used
instead of white flour in a recipe?
ANSWER:
Yes. To substitute one for the other, replace every
cup of all-purpose white flour with one cup of
whole-wheat flour minus one tablespoon.
You can make the transition to whole-wheat flour more gradual
by first replacing just half of the white flour with the
same amount of whole-wheat flour and then, gradually over
time, increasing the proportion of whole-wheat flour.
Because whole-wheat flour provides more fiber as well as
several minerals and natural phytochemicals, the greater
the proportion of whole-wheat flour, the better.
Also, "white whole-wheat" flour is now available in
many supermarkets and specialty stores. This product is
nutritionally the same as whole-wheat flour, but the
taste and texture of final products are a bit lighter.
You may also be interested in reading:
Whole Grains Grow in Importance
Can You Trust the Claims on Food Labels?
=========================
SPECIAL SPONSOR'S MESSAGE
=========================
Great News for Sufferers of Nerve Pain:
2 Capsules Twice Daily Can Change Your Life.
Now is the best time to learn about an all-natural formula
with ingredients backed by many medical clinical studies.
See how these ingredients have been shown to improve
neuropathy symptoms and let you return to a normal life.
Four out of five of our customers have already
discovered how these ingredients will:
- Reduce or eliminate numbness & tingling in hands, feet &
legs
- Lessen or eliminate the pain and burning sensations
- Support & strengthen nerves and nerve linings
- Reduce stress and anxiety
- Improve balance and coordination
Neuropathy Support Formula is a capsule you take twice daily that
uses ultra-high doses of benfotiamine(B1) and methylcobalamine
(B12) combined with a super anti-oxidant that makes
the formula 12 times more effective. No side effects.
And it's backed by our 1-year money-back guarantee
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 2014. CAPCO Marketing,
LLC.
