THE DIABETIC NEWSLETTER
January 10, 2005 - Volume VI; Issue #12- http://DiabeticNewsletter.com
Published every other Monday by Diabetic Gourmet Magazine
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CONTENTS:
=========================
- In The News
- Feature Recipes:
- Fruit and Coconut Bites
- Fruit Newtons
- Beany Bites
- Bing Cherry Cheesecake
- Diabetes 101:
- Vaccines and Diabetes
- Food and Cooking:
- Raise Your Spoons in Salute to Oatmeal
- Diabetes Q and A:
- Can you tell me more about tooth care for diabetics?
- Diabetes Related Explanations & Definitions
- Important Notice to Subscribers
- Information About This Newsletter
This week's feature recipes appear courtesy of Surrey Books and
are excerpted from "1,001 Delicious Desserts For People with Diabetes".
You can find complete book info at:
http://diabeticgourmet.com/book_archive/details/21.shtml
=========================
IN THE NEWS
=========================
Overweight, Boozy And Depressed:
Why We Need Healthy New Year's Resolutions
Read at: http://thediabeticnews.com/news/679.shtml
Researchers Identify New
Way To Reduce Cholesterol Levels
Read at: http://thediabeticnews.com/news/677.shtml
Immigrants, Beware: Living In
The United States Is Fattening
Read at: http://thediabeticnews.com/news/678.shtml
Get the news while it's still new!! Subscribe to
THE DIABETIC NEWS for FREE or read our complete Diabetic
Newswire and archive anytime at: http://www.TheDiabeticNews.com
=========================
THIS WEEK'S RECIPES
=========================
More recipes online at http://diabeticgourmet.com/recipes
-------------------------------
FRUIT AND COCONUT BITES
Yield: 5 dozen cookies (1 per serving)
Source: "1,001 Delicious Desserts For People with Diabetes"
INGREDIENTS
- 2 cups mixed dried fruit or fruit bits
- 1 cup golden raisins
- 1 cup dark raisins
- 3/4 cup flaked coconut
- 1/2 cup wheat germ or crushed reduced-fat granola
- 2 teaspoons finely grated orange, or lemon, rind
- 2-3 tablespoons honey
- 2-3 tablespoons orange juice
- 1/2 cup chopped almonds
- 1/2 teaspoon salt
- Crushed reduced-fat granola or toasted coconut
DIRECTIONS
Process dried fruit, raisins, and coconut in food processor
until very finely chopped, using pulse technique, or chop
fruit and raisins very finely by hand. Combine fruit with
remaining ingredients, except granola, mixing until well blended.
Roll fruit mixture into scant 1-inch balls; roll in
granola or coconut. Store in airtight containers.
Nutritional Information Per Serving (1 cookie):
Calories: 47, Fat: 0.9 g, Saturated Fat: 0.3 g, Sodium: 21 mg,
Protein: 0.8 g, Carbohydrate: 9.2 g, Cholesterol: 0 mg
Diabetic Exchanges: 1/2 Fruit
------------------------------------------------------------
FRUIT NEWTONS
Yield: 2-1/2 dozen bars
Source: "1,001 Delicious Desserts For People with Diabetes"
INGREDIENTS
- 3/4 cup dried figs, chopped
- 3/4 cup dried pears, chopped
- 1/2 cup water
- 2 tablespoons packed light brown sugar
- 5 tablespoons margarine, softened
- 2 tablespoons granulated sugar
- 3 egg whites
- 1 teaspoon vanilla
- 1-3/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons 2% reduced-fat milk
DIRECTIONS
Heat figs, pears, water, and brown sugar to boiling in small
saucepan. Reduce heat and simmer, uncovered, until fruit is
softened and mixture is thick, about 20 minutes. Process
mixture in food processor or blender until smooth.
Beat margarine and granulated sugar in medium bowl until
fluffy; beat in egg whites and vanilla. Mix in combined
flour, baking soda, and salt. Shape dough into 4 logs,
each about 5x2x1/2 inches. Wrap each in plastic wrap
and refrigerate about 1 hour.
Roll 1 log on floured surface into 12x5-inch rectangle.
Spread 1/4 of the fruit mixture in a 1-inch strip down
center of dough. Fold sides of dough over the filling,
pressing edges to seal. Cut log in half and place, seam
side down, on greased cookie sheet. Repeat with remaining
dough logs and filling. Brush top of logs with milk.
Bake at 400 degrees until lightly browned, about 12 minutes.
Cool on wire racks; cut into 1-1/2 inch bars.
Nutritional Information Per Serving (1 cookie):
Calories: 77, Fat: 2.1 g, Saturated Fat: 0.4 g, Cholesterol: 0.1 g,
Sodium: 70 mg, Protein: 1.4 g, Carbohydrate: 13.8 g
Diabetic Exchanges: 1 Fruit, 1/2 Fat
------------------------------------------------------------
BEANY BITES
Yield: 4 dozen cookies
Source: "1,001 Delicious Desserts For People with Diabetes"
Note: No one will guess that the secret to these
moist cookies is pureed beans - a nutritional bonus, too!
INGREDIENTS
- 1 can (15 ounces) garbanzo beans, rinsed, drained
- 1/4 cup orange juice
- 1/2 cup margarine, softened
- 2/3 cup packed light brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/3 cup fat-free milk
- Orange, or Lemon, Glaze (recipes to follow)
- Ground nutmeg, as garnish
DIRECTIONS
Process beans and orange juice in food processor or blender
until smooth. Beat margarine, brown sugar, egg, and vanilla
in large bowl until blended; mix in bean mixture. Mix in
combined flour, baking powder, salt, and spices alternately
with milk, beginning and ending with dry ingredients.
Drop dough by scant tablespoons onto greased cookie
sheets. Bake at 375 degrees until lightly browned,
12 to 15 minutes. Cool on wire racks; drizzle with
glaze and sprinkle very lightly with nutmeg.
Nutritional Information Per Serving (1 cookie):
Calories: 59, Fat: 2.2 g, Saturated Fat: 0.4 g,
Cholesterol: 4.4 mg, Sodium: 93 mg, Protein: 1 g, Carbohydrate: 9 g
Diabetic Exchanges: 1/2 Bread, 1/2 Fat
ORANGE GLAZE
Yield: Makes about 1/4 cup
Ingredients
- 1/2 cup powdered sugar
- 1 teaspoon grated orange rind
- 2-4 teaspoons orange juice
Directions
Mix powdered sugar and orange rind with
enough orange juice to make glaze consistency.
LEMON GLAZE
Yield: Makes about 1/4 cup
Ingredients
- 1/2 cup powdered sugar
- 1-2 teaspoons finely grated lemon rind
- 3-4 teaspoons lemon juice
Directions
Mix powdered sugar, lemon rind, and
enough lemon juice to make glaze consistency.
------------------------------------------------------------
BING CHERRY CHEESECAKE
Yield: 12 servings
Source: "1,001 Delicious Desserts For People with Diabetes"
INGREDIENTS
- 1-1/2 cups reduced-fat graham cracker crumbs
- 4-1/2 teaspoons Equal for Recipes
or 15 packets Equal sweetener, divided
- 1-1/2 teaspoons ground cinnamon
- 4-5 tablespoons margarine, melted
- 2 envelopes unflavored gelatin
- 1/4 cup orange juice or water
- 1 package (8 ounces) fat-free cream cheese, softened
- 1 cup low-fat ricotta cheese
- 2 cups coarsely chopped, pitted Bing cherries
- 1/2 teaspoon cherry extract or vanilla
- 3-4 cups light whipped topping
DIRECTIONS
Mix graham cracker crumbs, 1 teaspoon Equal for Recipes,
cinnamon, and margarine in bottom of 9-inch springform pan;
press mixture evenly on bottom and 1/2 inch up side of pan.
Bake at 350 degrees until browned, about 8 minutes.
Cool on wire rack.
Sprinkle gelatin over orange juice in small saucepan; let
stand 3 to 4 minutes to soften. Cook over low heat, stirring
frequently, until dissolved. Beat cream and ricotta cheeses
and remaining 3-1/2 teaspoons Equal for Recipes in large bowl
until blended. Beat in gelatin mixture. Mix in cherries
and cherry extract; fold in whipped topping.
Spoon mixture into crust, spreading evenly. Refrigerate
until set, 4 to 6 hours. Remove side of pan and place
cheesecake on serving plate.
Nutritional Information Per Serving (1/12 of recipe):
Calories: 191, Fat: 7.3 g, Saturated Fat: 3.5 g, Cholesterol: 5.1 mg,
Sodium: 267 mg, Protein: 8.2 g, Carbohydrate: 22.4 g
Diabetic Exchanges: 1-1/2 Bread, 1-1/2 Fat
------------------------------------------------------------
=========================
DIABETES 101:
=========================
VACCINES AND DIABETES
Is There Evidence To Show
That Vaccines Cause Diabetes?
No. Carefully performed scientific studies show that vaccines do
not cause diabetes or increase a person's risk of developing diabetes.
In 2002, the Institute of Medicine reviewed the existing studies
and released a report concluding that the scientific evidence
favors rejection of the theory that immunizations cause
diabetes. The only evidence suggesting a relationship between
vaccination and diabetes comes from Dr. John B. Classen, who
has suggested that certain vaccines if given at birth may
decrease the occurrence of diabetes, whereas if initial
vaccination is performed after 2 months of age the
occurrence of diabetes increases. Dr. Classen's studies
have a number of limitations and have not been verified by
other researchers.
The only evidence suggesting a possible increase in risk has
come from Dr. John B. Classen (Classen 1996; Classen and
Classen 1997). Other researchers who have studied the issue
have not found an increased risk of diabetes associated with
vaccination (Parent 1997, Dahlquist 1995, Blom 1991, Heijbel
1997, Hyoty 1993). These other studies, however, all examined
the relationship of vaccination and development of diabetes
without regard to when the vaccines were administered. Still,
the results of these other studies are relevant to the question
of a possible increase in risk of diabetes and they do not
support such an association with vaccination.
What Is The Evidence That There Might Be A Connection Between
Diabetes And The Timing Of Vaccination?
Dr. Bart Classen has suggested that certain vaccines if given
at birth may decrease the occurrence of diabetes, whereas if
initial vaccination is performed after 2 months of age the
occurrence of diabetes increases. He bases his theory on
results from experiments in laboratory animals, as well as
comparisons of the rates of diabetes between countries with
different immunization schedules (Classen and Classen 1997).
Many of the animal experiments involved anthrax vaccine, which
is rarely used in infants and children. The comparisons between
countries included vaccines which are infrequently used in
the U.S. (BCG) or are no longer used (smallpox).
Dr. Classen also has performed an analysis of data from a large
study conducted in Finland of Haemophilus influenzae type B (Hib)
vaccine. Over 100,000 children were randomly assigned to receive
either 4 doses of vaccine starting at 3 months of age or a
single dose at 24 months. Over about a 10 year follow up period,
205 children in the multiple dose group developed diabetes
compared with 185 in the single dose group. These results are
inconclusive because the exact number of children in each group
is not known and the noted differences may not be statistically
significant (that is, they could be due to "chance").
How Convincing Are
Dr. Classen's Findings?
Dr. Classen's results are not consistent with current scientific
thinking and have not been verified by other researchers.
Trying to apply findings from laboratory animals to humans is
fraught with uncertainty. Findings that are noted in animals
cannot be directly applied to people because of the large
biological differences. Comparison of diabetes rates between
countries with different vaccination policies also provides
weak evidence because many factors, including different
vaccination schedules, may differ by country. Many factors,
including genetic predisposition and a number of possible
environmental exposures unrelated to vaccines, may influence
the development of diabetes in different countries.
Source: CDC
=========================
FOOD AND COOKING
=========================
RAISE YOUR SPOONS IN
A SALUTE TO OATMEAL
When your mother told you to "eat your oatmeal, it's good for
you." she was right. Oats are so healthy that foods containing
a certain amount may carry a health claim approved by the Food
and Drug Administration, such as: "Diets low in saturated fat
and cholesterol that include soluble fiber from oatmeal may
reduce the risk of heart disease." The part about a diet "low
in saturated fat and cholesterol" is a reminder that a bowl
of oats won't make up for a diet of ice cream and brownies.
January is National Oatmeal Month and a good time
to consciously put oatmeal back in your diet.
Oats are a whole-grain food containing insoluble and soluble
fiber. Insoluble fiber moves food easily through the digestive
system. The most health benefits come from the beta-glucans,
a type of soluble fiber shown to reduce blood cholesterol
levels, particularly the LDL "bad" cholesterol. High LDL
levels are considered a risk factor for heart disease, the
leading cause of death in the United States. Scientists have
compared oats to tiny sponges that pick up cholesterol and
carry it out of the body.
Studies have shown that people who start the day with a
breakfast high in complex carbohydrates (with fiber), like
oatmeal, report less hunger and fatigue and greater alertness
in the morning. "Instant" oatmeal, especially when processed
with added sugar, may not have the same effect.
Either because of time constraints or the desire to lose
weight, at least 17 percent of Americans regularly skip the
morning meal. But studies show that people who skip breakfast
take in more calories later in the day than people who eat
three evenly spaced meals. Other studies show that breakfast
skippers tend to have higher blood cholesterol levels as well.
Fresh fruit is a perfect topping for oatmeal. For an extra
twist, mix berries with a tiny sprinkling of grated lemon or
orange zest, plus two drops of vanilla extract. Dried fruit
also works well, adding sweet chewiness for a satisfying
contrast in texture. Most dried fruits are sweet enough that
you won't need sugar. For a change of pace, have your oatmeal
in these tasty pancakes.
OATMEAL PANCAKES
Yield: 18 Pancakes
INGREDIENTS
- 1 cup quick-cooking (not instant) rolled oats
- 2 1/2 cups fat-free milk
- 1/2 cup whole wheat flour
- 1/2 cup unbleached all-purpose flour
- 1/4 cup toasted wheat germ
- 1 Tbsp. sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. cinnamon, nutmeg or cloves, as desired
- 3 egg whites, lightly beaten
- 1 tsp. vanilla or almond extract, as desired
- Cooking spray
DIRECTIONS
In a medium-sized bowl, blend together the oats
and milk and let stand for 10 minutes.
In a large bowl, combine whole wheat flour, unbleached flour,
wheat germ, sugar, baking powder, salt and spice. Mix well.
Add egg white and extract to oat mixture and stir together.
Add to the flour mixture and stir until moistened but
with small lumps remaining. Don't overmix. Let stand
in the refrigerator for 30 minutes.
Preheat a nonstick frying pan or griddle coated with cooking
spray over medium heat. Working in batches, pour 1/4 cup
batter for each pancake onto hot pan. Cook 3 to 4 minutes
or until top starts to bubble and bottom is browned. Turn
and cook 1 to 2 minutes longer, or until golden brown.
Nutritional Information Per Pancake:
65 calories, less than 1 g. total fat (less than 1 g. saturated fat),
11 g. carbohydrate, 4 g. protein, 1 g. dietary fiber, 174 mg. sodium.
Diabetic Exchanges: 3/4 Bread/Starch, 1/2 Low-fat Milk
SOURCE: AICR
=========================
DIABETES RELATED DEFINITIONS
AND EXPLANATIONS
=========================
NUTRITION:
The process by which the body draws nutrients
from food and uses them to make or mend its cells.
HYPEROSMOLAR COMA:
A coma (loss of consciousness) related to high levels of
glucose (sugar) in the blood and requiring emergency
treatment. A person with this condition is usually older
and weak from loss of body fluids and weight. The person
may or may not have a previous history of diabetes. Ketones
(acids) are not present in the urine.
CAPSAICIN:
A topical ointment made from chili peppers used
to relieve the pain of peripheral neuropathy.
PERIPHERAL VASCULAR DISEASE (PVD):
Disease in the large blood vessels of the arms, legs, and
feet. People who have had diabetes for a long time may get
this because major blood vessels in their arms, legs, and
feet are blocked and these limbs do not receive enough blood.
The signs of PVD are aching pains in the arms, legs, and
feet (especially when walking) and foot sores that heal slowly.
Although people with diabetes cannot always avoid PVD, doctors
say they have a better chance of avoiding it if they take good
care of their feet, do not smoke, and keep both their blood
pressure and diabetes under good control.
NEUROLOGIST:
A doctor who sees and treats people
with problems of the nervous system.
=========================
DIABETES Q AND A:
=========================
Question:
I've heard that diabetics have to be careful about
caring for their teeth. Can you tell me a little more
about tooth care for diabetics?
Answer:
An increase in cavities and infectious periodontal disease
has been found in people with poor diabetes control.
To prevent tooth decay, brush your teeth after every meal,
floss daily, and see your dentist every six months.
Mouthwashes, baking soda, and hydrogen peroxide may
provide additional protection against bacteria growth.
If you need more information on your diabetes, please
contact your dietitian or your doctor.
Source: NIDDK
-------------------------------------------
-------------------------------------------
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---- Advertisement / Sponsorship --------------------
NEW LOWER PRICE ON THE DIABETIC GOURMET COOKBOOK!!!
Our new cookbook is now being offered at 32% off the regular
price at Amazon.com, making it a mere $11.53. This collection
of mouth-watering dishes includes healthy versions of crowd
pleasers like chocolate chip pancakes, cranberry scones,
huevos rancheros, potato skins, pot roast, veal piccata,
peanut butter cookies, banana cream pie, baklava, hazelnut
chocolate cheesecake and pecan winter waffles.
For more info and to learn how to order for yourself
or as a great gift for someone you love, please visit:
http://diabeticgourmetcookbook.com
---- End Of Sponsor Message -------------------------
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