June 2009

Tuesday 30 June 2009

Spanish Omelet, can be used for breakfast, brunch or any meal

Ingredients:
5 small potatoes,peeled and sliced
Vegetable cooking spray
½ medium onion, minced
1 small zucchini, sliced
1½ cups green/red peppers, sliced thin
5 medium mushrooms, sliced
3 whole eggs, beaten
5 egg whites, beaten
Pepper and garlic salt
with herbs, to taste
3 ounces shredded part-skim mozzarellacheese
1 Tbsp. low-fat parmesan cheese

Directions:
• Preheat oven to 375 °F.
• Cook potatoes in boiling water until tender.
• In a nonstick pan, add vegetable spray and warm at medium heat.
• Add onion and sauté until brown. Add vegetables and sauté until tender but not brown.
In a medium mixing bowl, slightly beat eggs and egg whites, pepper, garlic salt, and low-fat mozzarella cheese. Stir egg-cheese mixture into the cooked vegetables.
•In a 10-inch pie pan or ovenproof skillet, add vegetable spray and transfer potatoes and egg mixture to pan. Sprinkle with low-fat parmesan cheese and bake until firm and brown on top, about 20–30 minutes.
•Remove omelet from oven, cool for 10 minutes, and cut into five pieces.

Article on Supplements in Today's Boston Globe

Another good example is the old treatment for diarrhea. They used to withhold fluids, since that is intuitive. Problem is that will kill the patient with dehydration pretty quickly. The "flux" is I believe one name for those consequences often seen on grave markers in old cemeteries frequently seen for relatively young victims.

Interesting article making some good points. I would take exception, though, to the statement by the representative of the supplement industry that their products have shown their value over hundreds of years and therefore don't need to be tested. Bleeding and leeching were used in medicine for a thousand years or more to treat virtually everything. In fact, bleeding has value in an extremely limited number of conditions. It is said to have contributed to the death of George Washington...read more

Testimonial: Since Jan 1st I have lost 23 pounds!

My doctor put me on a very restrictive diet and exercise program in January this year- well, it was restrictive for 6 days per week, then on day 7 I could eat whatever I wanted, nothing blacklisted. However, because I'm single and often eat meals at others' homes or in restaurants (alot more than just one day per week), the restrictions burned me out completely after a few weeks. I was often around food that I didn't necessarily choose, and felt like I couldn't eat, so I was constantly depriving myself. Bottom line: the diet just wasn't flexible enough for my lifestyle.

The phrase "no excuses" came to my rescue! Through reading your encouraging messages and all the testimonials, plus starting to understand the Flylady philosophy, I finally got it! "No excuses" doesn't mean run 2 miles no matter what. It means MOVE no matter what. My whole concept has changed. Now, when I stand in line, wait in the doctor's exam room, or I'm on a conference call, I move - marching and doing various movements and stretches. It's not hard to put in 30 minutes of exercise EVERY SINGLE DAY when you realize all the idle time which could be filled with movement.

I have continued to make healthy food choices when possible, and I am learning to limit my portions, paying closer attention to my body's satiety signals. Since Jan 1, I have lost 23 pounds, which is nearly 1/4 of the weight I need to lose. If I just keep up my habits of moving and making the best food choices I can in the situation, by the end of next year I'll be almost at my target weight. I CAN'T BELIEVE it's this easy! Just takes a concept change, that's all.

Island Red Beans - 38g Carbs, 15g Fiber

(Habichuelas Coloradas Grandes) From: Eating Well Magazine September/October 2007
NUTRITION PROFILE: Low Calorie | High Fiber | Low Cholesterol | Low Sat Fat | High Potassium | Heart Healthy | Diabetes Appropriate | Healthy Weight
Cilantro, chiles and garlic add rich flavor to kidney beans in this Puerto Rican staple. Leftovers are wonderful reheated for lunch.
Servings: 8
Serving Size: about 3/4 cup each
ACTIVE TIME: 20 minutes
TOTAL TIME: 50 minutes
EASE OF PREPARATION: Easy

1 Tbsp extra-virgin olive oil
4 cloves garlic, crushed and peeled
2 Anaheim or poblano chile peppers, finely diced
1 small onion, finely diced
1/2 cup packed finely chopped fresh cilantro, plus more for garnish
4 15oz cans red kidney beans, rinsed (see Dried Bean Variation)
1/2 cup tomato sauce
1/2 tsp dried oregano, crushed
1/4 tsp freshly ground pepper
1/8 tsp salt
1-3 cups water

Heat oil in a large saucepan or Dutch oven over medium-high heat. Add garlic, chile peppers, onion and cilantro and cook, stirring, until the onion is softened, 3 to 4 minutes. Add beans, tomato sauce, oregano, pepper and salt; stir to combine. Add 1 to 3 cups water. (Usually the beans are covered by at least 1 inch of water. The more "wet" you like your beans, the more water you should add.) Bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 minutes. Serve sprinkled with cilantro, if desired.

Dried Bean Variation: To use dried beans instead of canned beans, sort 1 pound red kidney beans, discarding any debris. overnight soak: Rinse beans and place in a large bowl. Cover with cold water and let soak for at least 8 hours or overnight; drain. quick soak: Rinse beans and place in a large pot. Cover with water and bring to a boil.
Servings: 8
Serving Size: about 3/4 cup each
Nutrition per Serving: 221 Calories, 3g Fat, 0g Sat, 1g Mono, 0mg Cholesterol, 12g Protein, 38g Carbs, 15g Fiber, 616 mg Sodium, 691mg Potassium
Nutrition bonus: Vitamin C (50% daily value), Folate (30% dv), Potassium (20% dv), Iron (17% dv), 1 1/2 Carbohydrate Servings
Exchanges: 2 starch, 2 very lean meat
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.

Slow-Cooked Beans - 49g Carbs, 12g Fiber

NUTRITION PROFILE: Low Calorie | High Fiber | Low Sodium | Low Cholesterol |
Low Sat Fat | High Potassium | Heart Healthy | Healthy Weight
By cooking your own dried beans, you save money, reduce sodium and get better flavor along with, surprisingly, more vitamins and minerals. If you can't use the whole batch, freeze surplus cooked beans for later use in soups, salads and dips. The range of time for cooking beans is wide and varies with the age and the type of beans selected.
Makes 6 cups
ACTIVE TIME: 10 minutes
TOTAL TIME: 3 1/2-5 hours
EASE OF PREPARATION: Easy
1 lb dried beans, such as cannellini beans, black beans, kidney beans, black-eyed peas, great northern beans or pinto beans
1 onion, chopped
4 cloves garlic, minced
6 sprigs fresh thyme OR 1 tsp dried
1 bay leaf
5 cups boiling water
1/2 tsp salt

1. Soak beans in enough cold water to cover them by 2 inches for 6 hours or overnight. (Alternatively, use the quick-soak method: Place beans in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat. Remove from heat and let stand for 1 hour.)
2. Drain the beans and place them in a slow cooker. Add onion, garlic, thyme and bay leaf. Pour in boiling water. Cook, covered, on high until beans are tender, 2 to 3 1/2 hours. Add salt, cover, and cook for 15 minutes more.

Makes 6 cups
Serving Size: 1 cup
Nutrition per Serving: 260 Calories, 1g Total Fat, 0g Sat, 0g Mono, 0mg Cholesterol,
16g Protein, 49g Carbs, 12g Fiber, 203mg Sodium, 726mg Potassium
Nutrition Bonus: Folate (61% daily value), Iron (25% dv), Magnesium (24% dv), Potassium (21% dv), Calcium (15% dv), 2 1/2 Carbohydrate Servings

USER COMMENT: I made this dish yesterday and it was excellent. I sauteed the onions before placing them in the slow cooker. Thanks for the recipe. - George Dunham, Royal Palm Beach, FL

Fish Veracruz - 9g Carbs, 3g Fiber

From: The Complete Idiot's Guide to Terrific Diabetic Meals
Servings: 6
Serving size: 4 ounces fish with 2-1/2 tablespoons sauce

--> Fish
1 lb red snapper fillets, in 6 portions
Juice of 1 1/2 lemons
Freshly ground black pepper to taste

--> Sauce
1 Tbsp olive oil
1 1/2 medium onions, sliced into thin strips
3 large garlic cloves, minced
2 1/4 lb (about 12 medium) tomatoes, chopped
3 Tbsp sliced, pitted green olives
2 Tbsp drained capers
1 can jalapeno pepper, seeded and sliced
Freshly ground pepper to taste

Sprinkle fish with lemon juice and pepper. Set aside. For sauce, heat olive oil in a heavy-bottom saucepan over medium heat, and add onions and garlic. Saute, stirring, until onions are tender. Add tomatoes, olives, capers, and jalapeno, and bring to a simmer, stirring occasionally, for 30 minutes. Add pepper to taste and remove from the heat. Preheat the oven to 450 degrees F. Cut six double thicknesses of aluminum foil, large enough to accommodate fillets. Brush fillets with olive oil and place them on the foil squares. Spoon about 2 heaping tablespoons of sauce over each portion. Fold the foil loosely over fish and crimp the edges together tightly. Place on a baking sheet. Bake for 8 to 10 minutes. Place each foil pouch on a serving dish and have guests open them at the table.

Servings: 6
Serving size: 4 ounces fish with 2-1/2 tablespoons sauce
Nutrition per Serving: 210 Calories, 5g Fat, 41mg Cholesterol, 380mg Sodium, 28g Protein, 9g Carbs, 3g Dietary Fiber
Glycemic Index: 33, Glycemic Load: 4
Diabetic Exchanges: 4 Very Lean Meat, 1 Vegetable, 1 Fat

Morning Fasting NBR: Meds not the only worse

Meds not the only worse....worse can happen with high numbers....the damage to organs and vessels resulting in the 'complications' of dm. It may seem *very* far away to you now...but this is the best time to prevent the damage. I wish I had known that!! As to staying in the day: fine...IMO it means do not worry about the future, not do not think about the future. Trying to anticipate every 'what-if' and seeking control over all circumstances is the extreme and excessive use of our ability to predict and rehearse future possibilities, removing us from experiencing being alive in the present. Like poor Alice in Wonderland who is told she can have "jam yesterday and jam tomorrow but never jam today". Not really possible to *not* think about the future at all: I'm sure you are making some plans for having a roof overhead, water, food, Internet.... . It's the balance that matters and the reasonable thought for the future [without obsessive worry]. [Pls excuse if this is of no interest to you. I love talking about this stuff.]

I keep thinking, well, the worse that can happen with a high number is i go on oral meds, but I'd be surprised. My new philosophy, after much cogitating, is that I have to stay in the day and quit thinking so much about the future. That always gets me in trouble

Aztec Lime Corn Topper - 1g Carbs, 0g Fiber

NUTRITION PROFILE: Low Calorie | Low Carb | Low Sodium | Low Cholesterol | Low Sat Fat | Heart Healthy | Diabetes Appropriate
Serve this tangy corn alongside grilled flank steak and warm corn tortillas.
Makes enough for 4 medium ears
ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
EASE OF PREPARATION: Easy
1 1/2 Tbsp lime juice
1 tsp extra-virgin olive oil
1/2 tsp chili powder
Salt & freshly ground pepper to taste

Whisk lime juice, oil and chili powder in a small bowl. Season with salt and pepper. Brush over hot corn.
Makes enough for 4 medium ears
Nutrition per Serving: 13 Calories, 1g Fat, 0g Sat, 1g Mono, 0mg Cholesterol, 0g Protein, 1g Carbs, 0g Fiber, 76mg Sodium, 13mg Potassium, 0 Carbohydrate Servings

Diet is Recommended That Lupus or Wolves of Disease

Lupus, or usually called the wolves of disease, can attack the outside of the body or in. Diet is recommended that:

- consumption of many fruits and vegetables to get the beta karoten source,
- vitamin C and Zinc to increase a body's immune
- consumption of high-dose antioxidants

Feed-reduce fat to enhance absorption of calcium for more details see...more

Delicious Benefits of Beans for Diabetes

Beans are a wonderful choice for people with diabetes. Here are some delicious ways to work them into your summer menus. Beans are a healthy choice for anyone--they' re low in fat, and offer protein and a variety of vitamins and minerals. But they may have extra benefits for people with diabetes because they're high in soluble fiber.

Soluble fiber binds to carbohydrates and slows their digestion and absorption all the way from belly to bloodstream, says Karen Collins, MS, RD, CDN, a nutrition adviser to the American Institute for Cancer Research, in Washington, DC. This slow rise helps prevent wide swings in blood glucose levels. Soluble fiber also helps lower total and LDL (bad) cholesterol levels, which are risk factors for heart disease--a concern for folks with diabetes, who are at increased risk.

Keep in mind that beans are still carbohydrates, so you'll need to factor them into your daily meal planning and carb counting, advises Ann Albright, PhD, RD, president-elect of health care and education for the American Diabetes Association. And when using canned beans, rinse and drain them to remove some of the sodium.

Get Cooking
The MyPyramid Food Guidance System (www.mypyramid. gov) includes eating five 1/2-cup servings a week for sedentary adults and up to six servings a week for more active adults. But if you're not used to eating that many beans, you may want a little inspiration in the kitchen. Browse the cookbook section of your local library or favorite bookstore. Focus on Italian, Greek, Indian, Caribbean, Mexican, and Middle Eastern cuisines, which tend to feature beans, says Collins. And check out these quick and easy ways to get a bean boost.

* Slip into a salad. Toss some garbanzo, Great Northern, or kidney beans, or any favorite cooked legumes into a green leafy salad.
* Capture the flavors of summer. Serve up some summer succotash with fresh baby lima beans and corn shaved straight off the cob.
* Perk up pasta. Marinate some mixed beans overnight in Italian salad dressing with pasta, tomatoes, red bell peppers, cucumbers, and other fresh veggies. Serve cold.
* Take a dip. Treat carrots, broccoli, green bell peppers, cucumbers, and whole wheat pita bread to hummus, which is made from pureed garbanzo beans.
* Go tropical. Make a fruity salad with black beans, chunks of pineapple or mango, red bell peppers, olive oil, and a squeeze of lime juice.
* Create a classic. Spice up beans and rice with chili powder, and top with a dollop of low-fat plain yogurt.
* Make a perfect puree. Use bean puree to thicken soups or as a base for dips and spreads.
* Keep it simple. Set out a bowl of fresh edamame soybeans still in the pods and let your family have a go at this nutty-tasting treat. The edible portion is inside. Just squeeze out the bean using your thumb and forefinger. Pods should be completely green, so avoid those that are starting to yellow.

4 Reasons to Eat Beans for Diabetics

They often get a bad rap for causing indigestion and flatulence, but the health benefits of beans (and other legumes, such as lentils and chickpeas) make them a stellar choice in a healthful diet. Beans are:

1. An excellent source of vegetarian protein, providing six to seven grams per 1/2 cup serving.
2. High in folic acid, which may help to protect against cancers of the lung, colon, and cervix, and prevent birth defects.
3. A great source of fiber, dishing up 25-30% of the Daily Value of dietary fiber, 75% of which is insoluble - the type that reduces the risk of colon cancer.
4. A low-glycemic- index food, making them a good option for diabetics.

In addition, most varieties are inexpensive and versatile. I recommend 1-2 servings of beans and legumes per day - easy to do if you swap out meat for beans in salads and sandwiches, and make hummus or bean dip part of an afternoon snack. And if stomach upset is a concern, you can improve the quality and digestibility of beans by consuming them with grains such as brown rice, which provide a complimentary protein profile. Discarding the soaking and cooking water when using dry beans may also help reduce flatulence.

Beans are high in fiber and fiber is also good for diabetics

Beans are good for diabetics...I am posting some articles for your reading. They are also high in fiber and fiber is also good for diabetics.

On a personal note:
One year before my diabetes diagnosis I spent a week in the hospital suffering from a bout of Diverticulitis... I had to gradually go on a high fiber diet and due to this when the diabetes hit one year later... it enabled me to better cope with my diabetes control. Beans became a part of my diet on a regular basis as well as other high fiber and healthy foods. Just be careful to watch portion sizes as well as things added to the recipe that might make it less healthy such as salt, fats, etc. However, everyone is different and if you cannot use them and know this for sure then by all means adjust your diet accordingly! Good luck on your diabetes path!

Soup Beans - 37g Carbs, 12g Fiber

NUTRITION PROFILE: Low Calorie | High Fiber | Low Cholesterol | Low Sat Fat | High Potassium | Heart Healthy | Diabetes Appropriate | Healthy Weight

Like poor people everywhere, mountain people in the South thrived for centuries on food that was indigenous, inexpensive and healthful. These days "soup beans" speak instant comfort to anyone who had familial connections from Appalachia, where every garden produced shelling beans that could be eaten fresh or grown to maturity for dry beans. Serve this thick, stew-like soup with cornbread, pickle relish and diced sweet onion.
Servings: 8
Serving Size: 3/4 cup each
ACTIVE TIME: 20 minutes
TOTAL TIME: 2 hours 10 minutes
EASE OF PREPARATION: Easy
1 lb pinto, yellow-eyed or other dried beans, sorted and rinsed (2 1/2 cups)
12 cups water
8 oz finely diced ham (about 1 1/2 cups)
1 medium onion, peeled
1 clove garlic, peeled
1/2 tsp salt
1 tsp freshly ground pepper
1/4 tsp crushed red pepper

1. Place beans, water, ham, onion, garlic, salt, pepper and crushed red pepper in a large Dutch oven; bring to a boil. Reduce heat and simmer, stirring occasionally, until the beans are very tender and beginning to burst, 1 1/2 to 2 hours. If necessary, add an additional 1/2 to 1 cup water while simmering to keep the beans just submergedin cooking liquid.
2. Remove from the heat; discard the onion and garlic. Transfer 2 cups of the beans to a medium bowl and coarsely mash with a fork or potato masher. Return the mashed beans to the pot; stir to combine.

Servings: 8
Serving Size: 3/4 cup each
Nutrition per Serving: 244 Calories, 2g Fat, 1g Sat, 1g Mono, 16mg Cholesterol, 19g Protein, 37g Carbs, 12g Fiber, 531mg Sodium, 702mg Potassium
Nutrition bonus: Folate (57% daily value), Potassium (20% dv), Iron (15% dv).
1 1/2 Carbohydrate Servings
Exchanges: 2 1/2 starch, 2 very lean meat
MAKE AHEAD TIP: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Peace of Mind for Diabetic

You "discovered" this wonderful scheme that just happened to be developed by a company you worked for? Pretty easy discovery, I would guess. I don't think I could stand more peace of mind than I presently have. This is not a bad idea, but could only prevent an insignificant fraction of those 100,000 medical mistakes.

Reading some of the letters from the Group I can feel the pain many of you are going through and as a result would like to tell you about something I came across several years ago. Although it hadn't been perfected yet it brought me great peace of mind and may do the same for you. On December 11, 2001 I had a heart attack and almost died. After having a quadruple bypass I left the hospital wondering if and when it might happen again. Since leaving the hospital I have been doing a lot of traveling and not knowing how my health would hold up so I had checkups prior to each trip. At one of my checkups I discovered a CD-Rom that could hold all of my cardio Information. The thought of being far from home and having my medical information with me gave me great feeling of security. On return from that trip I did some research and found that over a 100,000 people needlessly die each year because of preventable medical errors. For those with chronic problems such as heart conditions, epilepsy, diabetes, and Alzheimer's carrying your current medical records with you at all times is a must and could be the difference between life and death. I'm retired now and not employed by the company. The Company has replaced the CD-Rom with USB Flash Drives. The flash drives fit in 99% of all computers and can hold your entire medical history and much, much more. Please take a minute to check them out. AT: WWW.@HCEMR.COM. It could save your life or the life of a loved one.

Clinical Trial for Type 2 DM Adolescents

I am new to this group and wanted to send some information out about a Clinical Trial we are doing here at Sutter Medical Center, Sacramento, CA. Please see the approved IRC article below. An investigational pediatric study is being conducted at Sutter Medical Center Sacramento. This study is for adolescents with type 2 Diabetes and will investigate the safety and effectiveness of exenatide (Byetta) in controlling blood sugar levels in adolescents with Type 2 diabetes. The study is looking for participants between 10-16 years of age.

For more information about this study, please contact:
Principal Investigator: Gnanagurudasan Prakasam MD MRCP MHA –
Co- Investigators: Ulhas Nadgir MD & Frank Garies MD
For all study related question please call the research coordinator, Natalie Marlen @ 916-453-5742.

Blood Sugar "Morning-After Pill"?

Hello everyone. I have learned a lot from you all here on this forum. Thanks to those of you so willing take time to share your knowledge with us newbie diabetics.

I was diagnosed 15 months ago at age 58. I took Metformin and Glimipiride for six months, during which time I gained 20 pounds. Nine months ago I went on a low-carb diet, had to stop the meds to avoid hypoglycemia, and have lost the extra weight. I now eat five to ten grams of carbs per meal and my blood sugar runs around 95 two hours after meals. I never cheat. Enough preliminaries - now my question:

Sometimes, on special occasions such as a wedding, I would really like to have fruit, a dessert, or a mixed drink. Is there something I could take on the spot to enable me to eat a high-carb food (on a one-time basis) without running up my sugar? Please don't tell me to eat just a bite - that doesn't answer my question.

Monday 29 June 2009

Have you considered contacting the manufacturer of your Metformin?

I ask this because, about a month ago, we received letters that the manufacturer was doing a RECALL on our DIGOXIN because there were either too high or too low dosages of Digoxin in the pills. We were advised to return all our Digoxin and it was replaced with another prescription. I do not have a good feel for this, but it strikes me as unlikely it was the Metformin. I have often heard of cases of bad batches of drugs, but closer investigation almost always reveals something else going on. That is not to say it is impossible, but the generic drug makers are heavily regulated, and the liability for mistakes is so great, they tend to be mighty careful. I was DX'd in Feb of this year and have been working on getting my numbers in an optimal range. After about 3 weeks I did ok for a week or two then my numbers were higher (130-190 range for the most part). Last week I got a new bottle of metformin and my numbers have been in a much better range (109-121) pretty much immediately.

Pick up the phone on Monday AM and ask the pharmacist if they switched suppliers on you. By law, the active ingredient in metformin or metformin XR has to be the same as in the original Glucophage or Glucophage XR. But the various generic metformin manufacturers are allowed to play around with the so-called inert or inactive ingredients, which can definitely affect absorption rate, etc. This is one of the drawbacks of using the cheaper generic brands-- the pharmacists can fill your prescription with whatever generic brand they want, and switch you up at any time. If you like this one they gave you and want to continue it, just ask the pharmacist to always supply you with that particular generic-- AFAIK, any generic brand can be special ordered for anyone at the pharmacy's request, as long as it's still being manufactured. If there's been no change in supplier, maybe your old supply had been contaminated or changed somehow (heat, moisture, etc) or was simply past its expiration date.

Have you lost weight?

Have you lost weight? That tends to decrease insulin resistance which could lead to lower bg's. And the other thing is that sometimes our bodies, when treated with kind but firm consistency, will pull themselves together and start behaving properly. So maybe eating healthy meals convinced your liver that it would no longer be necessary to throw out a bunch of extra glucose and your system could manage on what had been coming in from your meals. Just a guess, but sometimes it seems to work that way. At one point after losing a great deal of weight I was having a lot of trouble with low bg's, like in the 40's. I think the weight loss had lowered my IR, but my pancreas had not yet realized I didn't NEED that much insulin. Eventually, though, my bg's stabilized, as if my body had adjusted to the new regime.

The reason I am baffled is that I was having the dawn effect with numbers as high as 120 on occasion. the last couple of weeks, no more dawn effect, in fact my numbers are now as normal as a non diabetic (in the morning). I was just wondering to what I owed this change and the only thing I knew was different, was this lack of caffeine. I suppose I should just be grateful for small graces, but I do like to figure out patterns.

AFAIK, anything non-caloric to drink during those hours

>I was instructed to NOT eat or drink ANYTHING after 10 PM when I'm fasting for lab work. They did tell me water or BLACK coffee would be okay though.<

8 hours is probably enough, some docs will say 12 (I take insulin and 12 would be very hard), but definitely do whatever your doctor has instructed. AFAIK, anything non-caloric to drink during those hours is okay-- water, black tea or coffee, diet soda.

>I'm wondering if you take your meds BEFORE taking fasting blood tests?<

Ask your doctor.

>I have taken my blood tests, then taken my meds, waited for an hour
and taken blood tests again...only to learn the blood sugars are higher after taking the meds. So, there is something in some of my meds that causes it to be higher. Nancy.<

That's undoubtedly just your liver doing its helpful thing and supplying you with some glucose. After not eating for 8-12 hours, it thinks you're starving, and it's real worried your brain won't have enough glucose to keep you thinking and moving and your heart and lung working, etc, so... out comes some glucose, and your blood sugar goes up. As I said earlier, if you were not a diabetic, your pancreas would "cover" that extra glucose, but your pancreas isn't so good at that, so you see the rise on your glucose meter. AFAIK, this has nothing to do with any of your meds, but you can certainly check with your doc about that, too.

BS numbers and Meds question in metformin or metformin XR

I was DX'd in Feb of this year and have been working on getting my numbers in an optimal range. After about 3 weeks I did ok for a week or two then my numbers were higher (130-190 range for the most part).Last week I got a new bottle of metformin and my numbers have been in a much better range (109-121) pretty much immediately. Pick up the phone on Monday AM and ask the pharmacist if they switched suppliers on you. By law, the active ingredient in metformin or metformin XR has to be the same as in the original Glucophage or Glucophage XR. But the various generic metformin manufacturers are allowed to play around with the so-called inert or inactive ingredients, which can definitely affect absorption rate, etc. This is one of the drawbacks of using the cheaper generic brands-- the pharmacists can fill your prescription with whatever generic brand they want, and switch you up at any time.

If you like this one they gave you and want to continue it, just ask the pharmacist to always supply you with that particular generic-- AFAIK, any generic brand can be special ordered for anyone at the pharmacy's request, as long as it's still being manufactured. If there's been no change in supplier, maybe your old supply had been contaminated or changed somehow (heat, moisture, etc) or was simply past its expiration date. Great info to know! Thank you so much for replying to me. I definitely know something has changed and it wasn't me. I am still seeing awesome numbers and it makes me feel good because I have struggled so much these last several weeks trying to figure out what I was doing wrong. Never crossed my mind it could be the meds. Do they have to document which manufacturer they filled your Rx with each time it's filled? Thanks again!

BG is affected by stress, diet, good health/ bad health

BG is affected by so much (stress, diet, good health/bad health) that it is my personal opinion, this is what changes our BG. But who am I to say -- right? At first blush, it seems unlikely. However, Metformin is produced in huge quantities, presumably at different facilities (I am not sure about the number of facilities, but there are different generic brands). Did anything else change like using a different batch of test strips? Did you change, stop, or start any other medication on a about the same time table?

I have had something happen that makes me feel there is a difference in the Metformin I am taking or maybe it is a "fresher" batch for lack of a better term.
I was DX'd in Feb of this year and have been working on getting my numbers in an optimal range. After about 3 weeks I did ok for a week or two then my numbers were higher (130-190 range for the most part). Last week I got a new bottle of metformin and my numbers have been in a much better range (109-121) pretty much immediately. It has been consistently this way since I have had this bottle. I haven't done anything different, my life is still the same, no stress, no illness, the only thing that really changed was the new bottle. Is it possible to get an old or bad batch that lowers your numbers but isn't quite optimal and then get a better batch an it works great again? What can I do to make sure that I keep getting the best?

5 Reasons to Eat Raspberries

One of my favorite fruits is the raspberry. Known as an aggregate fruit, meaning that smaller sections with seeds and fruit create a larger whole, raspberries have significant nutritional value - they:

1. Are a good source of vitamin C and fiber.
2. Provide folate, vitamins B2 and B3, magnesium and other essential nutrients.
3. Contain ellagitannins, natural health-protective compounds that appear to have potent anti-cancer activity.
4. Have considerable antioxidant potential (50% more than strawberries) .
5. Place in the top 15 of the American Journal of Clinical Nutrition's
best antioxidant sources.

For an added dose of fiber and antioxidants, top your cereal with raspberries, add some to a salad, use them in sauces and baked goods, or enjoy them on their own. Because commercial strains may be heavily sprayed with pesticides, I recommend buying only organic varieties.

5 Reasons to Eat Raspberries

BS numbers and Meds question on Metformin

I am on metformin and every time I have to renew I always get the same pills and the exact size. I deal with a small town pharmacy also. I have been dealing with this pharmacy for over 25 years and have never had any problems with him. I get about 8 different medications per month and the only time i have any trouble is when he does not have the medication in stock but he will get the next day.

On Metformin, my pharmacy changed fairly frequently. Sometimes the pills were a different shape. I go to a small pharmacy in a country town, and the pharmacist would happily show me the bottle the stuff came in if I asked. I would expect any pharmacist to be cooperative, or it is time to find a different pharmacy.

I agree. I would feel the same way about a doctor or hospital who refused to show me my own medical records. All of us are entitled to ethical treatment, and that includes full disclosure about all procedures, medications, medical notes, and recommendations about our own treatment. There was a time, decades ago, when patients were treated like children in many cases, but those days should be long over by now.

Morning Fasting MBR if You Drinking Coffee or Tea

I'm just curious. Why would coffee, assuming your drinking it in the morning and not drinking it at night, affect your fasting number. I've noticed that my fasting readings are often the highest in the day. I am trying to figure out why.. I infrequently drink coffee in the morning. However, I frequently drink caffeinated iced tea in the afternoons. Is the tea you drink all day caffeinated?

I think I just figured out a way to keep my morning fasting number low, though I may have already shared this, but now I'm even more convinced. I gave up coffee. My husband needed to give it up for gastic reflux. So I changed to a coffee substite (Teecino). ANyway, Since then, my morning reading, and even some of my daytime readings, have been under 100, even low 90's and sometimes 80's. I haven't changed anything else. At first I thought it a fluke, but now, several weeks into this caffein-less regimen, I have to say it must be this. I remember also that every diet I ever was on said that caffeine, a powerful drug in it's own right, interfered with a lot that goes on in the body. I do however still drink tea, black tea and fairly strong, all day long, it's my beverage of choice. So that would be the other change in my diet. But I haven't had any tea for two days now, and I'm still low in the morning. I believe the caffeine in tea is different than the caffeine in coffee. Just my two cents

Higher Fasting Number is Called The Symogi Effect

Why would coffee, assuming your drinking it in the morning and not drinking it at night, affect your fasting number. I've noticed that my fasting readings are often the highest in the day. I am trying to figure out why.. I infrequently drink coffee in the morning. However, I frequently drink caffeinated iced tea in the afternoons. Is the tea you drink all day caffeinated?

AFAIK, caffeine has no bearing on glucose levels one way or the other. Naturally, adding cream and/or sugar would add carbs, but black coffee or tea shouldn't affect a diabetic's control, especially not at only two cups a day. Your higher fasting number is because of something called dawn or sunrise phenomena (also called the Symogi Effect, I may have spelled that wrong). One of the normal functions of the liver is to take some ciruclating glucose and store it as glycogen. Then in times of fasting or high muscle demand, the liver can take the glycogen, reconvert it back to glucose, and release it back into the bloodstream. Someone with a normal pancreas will compensate for that extra glucose with a bit of insulin, but our pancreases don't do that so well, so our blood sugar goes up when the liver does its thing during the long night fast, and you see a higher number in the AM than you'd like.

Something you can try is a snack right at bedtime (I mean right before jammies go on and teeth are brushed). It'd be most effective if the snack was a serving of carbs and a serving of protein-- a boiled egg and a piece of toast, 6 crackers and an ounce of cheese, a half sandwich made with leftover meat from dinner, a half cup of cottage cheese and half an English muffin, a half cup of unsweetened pineapple and a string cheese-- you get my drift. Try that, Jill, and see if it helps (give it a good week or two before you decide one way or the other). Be careful not to go over the daily calorie and carb level you're supposed to maintain-- the bedtime snack carbs and calories should come from other places in your 24 hour eating plan.

Higher Fasting Number is Because of Something Called Dawn or Sunrise Phenomena

>Your higher fasting number is because of something called dawn or sunrise phenomena.<

Can you point to a reference that refers to this as "Sunrise Phenomenon"? I've never seen anyone or anything -- written online or in print -- refer to it as anything BUT "dawn phenomenon" except you. Is there something you could point toward?

Also, dawn phenomenon and Somogyi Effect are two entirely unrelated issues; the only similarity is that they result in elevated morning readings, but their trigger is very different, and DP is MUCH more common than Somogyi. Somogyi doesn't occur unless there's a significant drop to a very low level overnight, and I would imagine that it rarely occurs with someone who isn't using insulin.

higher fasting number is because of something called dawn or sunrise henomena

Sunday 28 June 2009

The Humolog Adds for Meals and for Background Levels Above 120

My doc is tickled to have me adjust my dose. I suspect his enthusiasm in that regard depends on the patient. You are correct about the Lantus. But since I am tweaking both the Lantus and the Humalog, I am being a bit conservative because of my hypo phobia. Even so, the process is much faster than most folks starting out on insulin as is evident from many of the correspondents on this list. But yes, the strategy is to determine the Lantus dose needed to maintain 120 or a little less at times well removed for food intake, and then to figure out the Humolog adds for meals and for background levels above 120.

>I am a little concerned I might be overshooting with the Lantus.<

What does your doc say? It's my understanding that it's best to get as much Lantus as you need on board and then to only compensate with Humalog at meals, as needed, not vice versa.

>You are still a bit more insulin resistant than I am since you are still on Metformin even though it looks like out formulas will otherwise be close.<

I am *extremely* insulin resistant, as a result of a combo of things, some under my control and some not. But whatevs, for those taking rapid-acting insulin, using a sliding scale is definitely the ticket to better control and get off that roller coaster of highs and lows, or at least to make the peaks and valleys much more shallow.

How Can Discontinue The Water Pills?

I am being treated for high blood pressure, but also with diuretics for congestive heart failure....I would like to not have to take the water pills, because with all my other meds they make me sleepy....any suggestions as to how I can discontinue the water pills? No one here is qualified to answer that question, bettyjane, since we don't know anything about your medical condition(s) . Have you asked your cardiologist about what you can do to improve the CHF, if anything? Just please don't discontinue the diuretics without your doctor's input, 'cause to do so could be very dangerous.

Absolutely, do nothing without consulting your cardiologist. I hope my earlier email did not lead you to believe otherwise. If you have actual CHF, you will probably need to be on at least a maintenance dose of a loop diuretic for the rest of your life.

The Standard Methods of Managing Diabetes is The A1C Test

From what I understand the avg bloodglucose level for a non diabetic should be 70-130 which corresponds to the 4-6.0 A1c. anything over 6.0 would be considered Diabetic A1C Chart.

One of the standard methods of managing diabetes is the A1C test, also known as hemoglobin A1C or glycosylated hemoglobin. The A1C test shows the amount of glucose that sticks to the red blood cell, which is proportional to the amount of glucose in the blood. The following A1C chart translates your percentage to provide an estimate of your average blood glucose control over the course of two to three months of diabetes management.
If your A1C is this: Your average mean daily plasma blood sugar is around this:
% mg/dl mmol/l
12.0% 345 19.5
11.0% 310 17.5
10.0% 275 15.5
9.0% 240 13.5
8.0% 205 11.5
7.0% 170 9.5
6.0% 135 7.5
5.0% 100 5.5
4.0% 65 3.5

The Standard Methods of Managing Diabetes is The A1C Test

This assumes a Lantus / Humolog Sliding Scale Regimen

>Can you please give me some insight into what to expect from insulin on BG compliance after meals? This assumes a Lantus / Humolog sliding scale regimen.<

First, the term "sliding scale" may not be the most accurate description that you're looking for. If you're counting grams of carbohydrate and basing your dose of Humalog on how many grams you're going to be eating, that's not a "sliding scale," it's using an insulin to carbohydrate ratio, and the two terms really aren't interchangeable -- one's a far less reliable method since a "sliding scale" never takes food to be eaten into consideration; it simply takes BG before a meal into consideration and gives you ranges (i.e., 200-250, take "X" units; 251-300, take "X" units, etc.) Sliding scale is inherently flawed at its core since there is NO way to maintain reasonable BGs after meals if the food to be eaten is not part of the calculation. You will always rise if you eat; how high, depends, of course, not only on how many grams of carb you're eating, but on what TYPE of carbs you're eating. What you're talking about is "MDI," or multiple daily injection therapy, if you're talking about different doses based on both pre-meal BG (where the correction or sensitivity factor comes into play; that's what you were talking about with one unit dropping you by 'X' and determing how much to use to get to our target BG BEFORE adding in the variable of the food to be eaten) and carbohydrates and even some portion of protein in some cases to be eaten. The pump separates these into two different "doses." My friend uses an Animas pump, and they're referred to as "ezBG" -- the correction factor, which is set and stored and varied throughout the day -- and "ezCarb," where the I:C ratios are stored, and can be also, and often is, varied throughout the day. But I'm veering too far from your basic question.

>I am curious how high BG should be expected to spike post prandial (say at one and two hours). How long should it take for BG to return to 120 or less after a meal assuming Lantus is doing its job and maintaining 120 or less for a fasting BG.?<

It's hard to say and is based on so many variables. If you eat a meal containing 35 or 40 grams of carbohydrate and a good portion of those carbs are from green, non-starchy veggies, you're not going to experience the same dramatic PP rise that you would if those 35 or 40 grams came from a starch. Some foods spike my BG very quickly and very high, and others are slower in the rise. The I:C ratio may also need to be adjusted if most of the carbs in the meal are veggie carbs; you may not need as much to cover those carbs since they're naturally far lower glycemic than a starch. The only starch that I eat is bread -- I don't eat rice or potatoes, except in very very occasional measured tiny amounts (an ounce or two of rice), and even more rarely eat pasta, but starches naturally have a significant effect on me, where veggies are much more stabilizing and need less Novolog at meal time. You need to look at what you're eating, how much you're eating, where you're starting the meal BG-wise, how much lead time you've given the insulin that you're taking for that meal, whether you have an accurate carb count or it's an estimate, and so on. For ME, I can peak dramatically at hour 1 (my "peak" was found to be at 75 minutes for most meals that didn't contain a lot of fat that might slow down the process of the peak), be still-elevated at 2 hours, and be back to baseline and still falling by hours 3 and 4.

>I understand Humolog is supposed to be all gone after three hours, but I am seeing some screwy effects that make me wonder about that.<

That's the standard formal information that is given, but that can and does vary for many people. For me, it lasts up to 4 or 5 hours; for my insulin sensitive T1 friend, it can still affect her 6 hours out of a meal bolus. It also depends on time of day. I find that my Novolog lasts longer and has the ability to drop me longer after the lunch bolus than it does after breakfast or dinner. I sometimes find that the drop between hours 3 and 4 is the MOST dramatic drop that I see, which is what is typically well beyond the insulin's supposed "peak" time. You and I are individuals and we're different. What I've described might not be at all like your own circumstances. The best advice would be to eat a simple, clean diet for a few days and test around your meals to see where you are at specific times, and how far you drop the farther away from the start of the dose you are.

Friday 26 June 2009

The Nutrition Information All That Scanty

None of those studies had anything to do with whether or not food was "processed," "natural," or contained "additives." They all had to do with the amount and types of fats and proteins in the diet, the amount of exercise, and the amount of calories taken in. They all demonstrated that diets low in animal fats, low in animal protein, and lower in calories was healthier. In the U.S., that basically translates to a Mediterranean diet. For us diabetics, we need to modify the carbohydrates down from the typical Mediterranean diet.

Telling people to eat like your grandparents really isn't useful advice. Vitamin deficiencies were extremely common in their day. The had very limited access to vitamin C and B vitamin containing foods in the winter. Even modern diets are vitamin D deficient. Our ancestors were much smaller than us. People in their 60's were considered elderly, and indeed were to a great extent. Now it's still middle age. Those things aren't modern medicine. They're nutritional.

Even more extreme are those advocating a caveman (or hunter-gatherer) diet. I suppose that consists of gorging on huge amounts of meat every few days, and eating some raw roots and berries. Very deficient in innumerable essential nutrients.

Blanket condemnation of additivies and processing doesn't hold up to scrutiny. Nor is natural or organic any guarantee of healthfulness. Each food, additive and processing has to be evaluated individually. Some are good and some are bad. Additives and processing are not the cause of all diseases as some have suggested. All these disease have been around long before additives and processing. Simply because a disease has increased in incidence doesn't mean an additive is the cause. There are many other possible causes. Many kinds of pollution have increased. New viruses and other infectious agents are in circulation. Correlation does not equal causation. Causation must be proven.

Serious about what? I'm not sure what you mean. I said that MY family used to live to be really old, but now we are not. I didn't say let's go back to the "good old days" of no antibiotics or modern meds. That is something totally different, and has nothing to do with nutrition. Nor is the nutrition information all that scanty. There was the Seven Countries Study, the Lyons Study, the China Study, the Okinawa Study, etc... Many of these studies involved thousands of individuals over many years.

Arugula and Olive Pesto - 2g Carbohydrate; trace Dietary Fiber

Serving Size : 6
Categories : Condiment LowCal (Less than 300 cals) LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
3 cups arugula
1/2 cup best-quality extra virgin olive oil
1 small clove garlic -- coarsely chopped
1/4 cup pine nuts
1/4 cup coarsely chopped kalamata olives -- or other oil-cured black olive
1/4 tsp. salt
Freshly ground black pepper -- to taste
1/4 cup freshly grated Pecorino Romano -- or Parmesan cheese

1. Place all ingredients except cheese in the bowl of a food processor fitted with the steel blade. Process until smooth, scraping down the sides of the bowl as necessary.
2. Transfer mixture to a small bowl and stir in the cheese. Taste for seasonings adding salt or pepper as desired.

3 cups (6 one-half cup servings)
Makes enough sauce for one pound of pasta.
Per Serving (excluding unknown items): 239 Calories; 25g Fat (91.4% calories from fat); 3g Protein; 2g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 305mg Sodium. Exchanges: 0 Grain(Starch) ; 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 926531 0 0 0

Arugula Ricotta Spread - 1g Carbohydrate; trace Dietary Fiber

Recipe By :Keeping House By Clara Sereni, Giovanna Miceli Jeffries, Susan Briziarelli
Serving Size : 8
Categories : Condiment LowCal (Less than 300 cals) LowerCarbs Quick Veggie
Amount Measure Ingredient -- Preparation Method
1/2 cup ricotta
1 bunch arugula -- or 2 cups baby arugula leaves
2 tablespoons olive oil
1 pinch salt

Chop the arugula coarsely and mix it with the ricotta, oil and salt. Let stand at least 12 hours. Spread it thickly on slices of whole wheat bread. 2 cups

Per Serving (excluding unknown items): 51 Calories; 5g Fat (80.2% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 36mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 1 Fat.
Nutr. Assoc. : 1267 0 0 0

Edamame Arugula Spread - 5g Carbohydrate; 2g Dietary Fiber

Recipe By :adapted from Epicurious
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals) LowerCarbs Quick Veggie
Amount Measure Ingredient -- Preparation Method
1 pound shelled frozen edamame -- (one bag, generally)
1 garlic clove
1/4 cup olive oil -- plus extra for the top
1/4 cup finely grated pecorino -- or parmesan cheese
1/2 teaspoon finely grated lemon zest
1/2 lemon -- juice only
1 cup baby arugula
salt

Cook edamame in boiling water until tender, about 5 minutes. Drain. Pulse edamame in food processor until coarsely chopped, then transfer half the mixture to a large bowl. To the other half still in the food processor, add olive oil, garlic, pecorino, lemon zest, lemon juice, and salt to taste. Purée until smooth. Add to bowl. Coarsely chop arugula and gently fold into fava bean mixture. Drizzle with more olive oil before serving and top with a little more pecorino if you want. You can make this a day ahead and just leave the arugula out until right before you serve it. Serve with crackers or crostini. 3 cups

Per Serving (excluding unknown items): 106 Calories; 8g Fat (62.5% calories from fat); 6g Protein; 5g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 34mg Sodium. Exchanges: 1/2 Grain(Starch) ; 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.
Nutr. Assoc. : 0 0 0 20087 0 0 900048 0

Farmgirl Susan's Arugula Pesto Hummus - 12g Carbohydrate; 2g Dietary Fiber

Serving Size : 6
Categories : Condiment LowCal (Less than 300 cals) LowerCarbs
Amount Measure Ingredient -- Preparation Method
1/3 cup olive oil
1 ounce garlic -- (about 6 cloves), peeled and sliced
6 ounces arugula -- preferably very young leaves
3 ounces freshly grated pecorino romano -- or other hard cheese (about 1 cup)
1 cup canned garbanzo beans -- drained and rinsed (about 5-1/2 ounces)

If desired, first cook the garlic: Heat oil in a small skillet over medium heat. Add sliced garlic to hot oil and cook for 2-3 minutes until barely golden, turning slices once.

Combine all ingredients in a food processor and process until smooth. If you didn't cook the garlic in the olive oil first, you can put everything in the processor except the olive oil, process, and then slowly add the olive oil in a steady stream with the motor running. This will help the pesto emulsify but isn't necessary. Add salt to taste and more oil if desired. Arugula pesto will keep for at least a week in the refrigerator (if you can keep from eating it all). Cover with a thin layer of olive oil if you are the type of person who gets upset when the top of your food turns a different color. May be frozen in plastic containers or ice cube trays (then remove from trays and store pesto cubes in a zipper freezer bag--keeping in mind this will make everything else in your freezer taste faintly of pesto if you aren't careful).

What I Did With My Arugula Pesto:
(besides eating it straight from the dish with a spoon)
--Tossed it with hot pasta, sprinkled with lots of freshly grated pecorino romano.
--Stirred it into yogurt cheese and dipped organic celery sticks in it.
--Stirred it into sour cream and dipped organic carrot sticks in it.

What Else I Would Do With It:
--Toss it with boiled new red potatoes.
--Make Arugula Pesto Non-Cream Pasta Sauce:
(I used to make this all the time using basil pesto. Try it on anything from fettuccine to tortellini.)
Place a heat proof bowl over pot of pasta water while it is coming to a boil (I use a large stainless steel bowl) and put several Tablespoons of butter in it. Add the same number of tablespoons of flour once the butter has melted, whisk until thoroughly combined, then let cook (still whisking) for a minute or two. Slowly pour in enough milk to make a sauce, whisking constantly. Whisk in arugula pesto to taste. Add hot, drained pasta to bowl and toss gently until combined.

Per Serving (excluding unknown items): 219 Calories; 16g Fat (66.3% calories from fat); 7g Protein; 12g Carbohydrate; 2g Dietary Fiber; 15mg Cholesterol; 295mg Sodium. Exchanges: 1/2 Grain(Starch) ; 1/2 Lean Meat; 1/2 Vegetable; 3 Fat.
Nutr. Assoc. : 0 0 0 0 0

Greenwala Artichoke Hummus - 15g Carbohydrate; 3g Dietary Fiber

Serving Size : 8
Categories : Condiment LowCal (Less than 300 cals) LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
2 cups cooked organic chickpeas
2 tablespoons organic tahini
2 tablespoons organic olive oil
1 cup artichoke hearts -- (canned, fresh, or frozen)
1 cloves fresh garlic -- (to-2) (depending on your taste)
1/2 cup water
Juice of 1 organic lemon
1 teaspoon salt
1/2 teaspoon ground coriander
Fresh parsley -- (for garnish)
Paprika -- (for garnish)

Combine all ingredients in a blender or food processor and blend until thick and creamy. To serve, spoon hummus into a rounded mound on a plate. Press the top of the mound gently with the back of a soup spoon to make an indent. Pour olive oil so it makes a small pool in the center of the hummus. Garnish with fresh parsley and paprika.

*It is recommended that you soak and cook your own dried chickpeas rather than using canned. This reduces packaging and tastes better, too!
Serves 8
This delightful dip is great with fresh, seasonal, organic veggies, pita bread, chips, crackers, or as a spread for sandwiches and wraps.
Per Serving (excluding unknown items): 131 Calories; 7g Fat (42.8% calories from fat); 5g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 294mg Sodium. Exchanges: 1 Grain(Starch) ; 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.
Nutr. Assoc. : 2807 5243 986 0 0 0 0 0 0 0 0

Onion, Tomato and Arugula Relish - 3g Carbohydrate; 1g Dietary Fiber

Onion, Tomato and Arugula Relish

Recipe By :Adapted from Epicurious
Serving Size : 16
Categories : Condiment LowCal (Less than 300 cals) LowerCarbs Quick Veggie
Amount Measure Ingredient -- Preparation Method
3 medium sweet onions -- quartered
4 tablespoons olive oil
1 1/2 cups chopped tomatoes -- seeded
3/4 cup chopped arugula
2 teaspoons balsamic vinegar
2 teaspoons rice vinegar

Preheat oven to 450*F. Grease large baking sheet;arrange onions on sheet. Drizzle with 2 tablespoons oil. Bake until golden and tender, turning occasionally, about 30 minutes. Cool. Chop. Mix onions, tomatoes and arugula in medium bowl. Whisk balsamic vinegar, rice vinegar and 2 tablespoons oil in small bowl. Add to onion mixture and toss to coat. Season with salt and pepper. Cover and refrigerate 2 hours or overnight. Bring relish to room temperature before serving.

Makes 2 cups (16 two-tablespoon servings)
Per Serving (excluding unknown items): 42 Calories; 3g Fat (71.5% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0

Quinoa Risotto with Arugula and Parmesan - 32g Carbohydrate; 4g Dietary Fiber

Quinoa Risotto with Arugula and Parmesan

Recipe By :The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information
Serving Size : 6
Categories : LowCal (Less than 300 cals) LowerCarbs LowFat (Less than 30%) Veggie
Amount Measure Ingredient -- Preparation Method
1 tablespoon olive oil
1/2 yellow onion -- chopped
1 garlic clove -- minced
1 cup quinoa -- well rinsed
2 1/4 cups vegetable stock -- or broth
2 cups chopped baby arugula -- (rocket)
1 small carrot -- peeled and finely shredded
1/2 cup thinly sliced fresh shiitake mushrooms
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and translucent, about 4 minutes. Add the garlic and quinoa and cook for about 1 minute, stirring occasionally. Don't let the garlic brown. Add the stock and bring to a boil. Reduce the heat to low and simmer until the quinoa is almost tender to the bite but slightly hard in the center, about 12 minutes. The mixture will be brothy. Stir in the arugula, carrot and mushrooms and simmer until the quinoa grains have turned from white to translucent, about 2 minutes longer. Stir in the cheese and season with the salt and pepper. Serve immediately.
Serves 6

Dietitian's tip: Quinoa (pronounced KEEN-wah), native to Peru, is much like wheat. Its subtle nutty flavor pairs well with a wide range of seasonings. To serve this dish as a main course, double the portions.
Per Serving (excluding unknown items): 215 Calories; 6g Fat (26.5% calories from fat); 8g Protein; 32g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol; 863mg Sodium. Exchanges: 2 Grain(Starch) ; 0 Lean Meat; 1/2 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 920063 0 0 0

Quinoa Risotto with Arugula and Parmesan - 32g Carbohydrate; 4g Dietary Fiber

Rocket (Arugula) Hummus

Rocket (Arugula) Hummus

Serving Size : 8
Categories : Condiment LowCal (Less than 300 cals) LowerCarbs LowFat (Less than 30%) Quick Veggie
Amount Measure Ingredient -- Preparation Method
1 can chickpeas -- drained (or equivalent weight cooked chickpeas)
1 cup rocket -- packed
2 tablespoons dark tahini
2 tablespoons lemon juice
2 large garlic cloves -- minced
hemp seed oil -- to loosen mix
salt -- to taste

Combine the first five ingredients in a food processor and pulse until well mixed -
add hemp seed oil a little at a time until you achieve the consistency you prefer -
smooth or chunky. Turn out into bowl and stir through salt to taste.

Makes 2 (8 one-quarter cup servings)
Per Serving (excluding unknown items): 116 Calories; 4g Fat (26.4% calories from fat); 6g Protein; 17g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 1 Grain(Starch) ; 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.
Nutr. Assoc. : 0 0 5243 0 0 3559 0

It's Connection to Oral Health

"At each dental visit tell your dentist about the status of your diabetes," said Dr. Bruce Terry, a PDA member and endodontist from Wayne. "Let the dentist know your most recent glycosylated hemoglobin (HgA1C) level to determine how well your diabetes is controlled. A good value should be under 7 percent. Inform your dentist of any recent hypo or hyperglycemic episodes. Uncontrolled diabetics are at higher risk for complications from local anesthetics (lidocaine) as well as complications with oral surgery and even simple tooth cleanings. If you take insulin, tell your dentist when you normally take insulin and when your last dose was taken." Diabetic patients are at greater risk for tooth decay due to the presence of higher bacteria levels found in saliva when diabetes is not under control. As diabetes can lower resistance to infection, periodontal disease can develop. Brushing twice a day and flossing daily will help remove plaque, the sticky film of bacteria that causes tooth decay and periodontal disease. Using fluoride toothpaste and an antibacterial mouthrinse is another way to help fight tooth decay.

It is imperative to visit the dentist at least twice a year for routine checkups and professional cleanings. The dentist may recommend more frequent checkups and cleanings for diabetic patients. Though brushing and flossing removes some plaque, it can't remove it all. If plaque isn't removed, it hardens to form tartar, which can lead to chronic inflammation and infection in the mouth. Diabetic patients should contact their dentist immediately if they observe any of the warning signs of periodontal disease, including, red, swollen or tender gums or gums that bleed easily or are pulling away from the teeth; chronic bad breath or a bad taste in the mouth; teeth that are loose or separating; pus appearing between the teeth and gums when the gums are pressed; or changes in the alignment of the teeth. Diabetic patients often suffer from dry mouth (xerostomia) , which greatly increases their risk of tooth decay and periodontal disease. Talk with your dentist if you are experiencing dry mouth. He or she may recommend a saliva substitute, as well as fluoride treatment to prevent tooth decay. Chewing sugarless gum or mints, drinking water or sucking on ice chips may help to ease the discomfort of dry mouth. Bacteria, viruses and fungi occur naturally in the mouth. Oral candidiasis, a fungal infection in the mouth, appears to occur more frequently among people with diabetes, including those who wear dentures. If a diabetic patient smokes, has high blood glucose levels or takes antibiotics, he or she is more likely to have a problem with a fungal infection of the mouth...read more

Drug seen useful in preventing diabetes: Study

A drug used to reduce sugar levels in diabetics appears to be useful in delaying or even preventing the disease in people predisposed to developing diabetes, a study in Japan has found. The study, published in The Lancet, found that fewer people who were given the generic drug voglibose went on to develop diabetes compared to those who received placebo, or dummy lookalike pills with no therapeutic value.

While the study was supposed to last three years, researchers found that voglibose was much better than placebo before the end of the first year, and an independent monitoring panel terminated the study early. "Long term prophylaxis with this (drug) in high-risk individuals with impaired glucose tolerance could provide a pharmacological option, along with lifestyle modification, to help reduce the burden of type 2 diabetes in Japan," the researchers wrote in the article...read more

Weight-Loss Surgery Safe, Effective Type 2 Diabetes Treatment

Research shows procedure is no more dangerous than other routine surgeries. WEDNESDAY, June 24 (HealthDay News) -- Not only does one of the largest studies on bariatric surgery find the procedure to be as safe as other routine surgeries, two other studies confirm that it also appears to stave off diabetes for the long term.
Researchers from Duke University Medical Center analyzed data from nearly 58,000 patients included in the Bariatric Outcomes Longitudinal Database (BOLD), the largest repository of medical information on people who've undergone the weight-loss surgery.

Only about 10 percent had complications, according to the study, which was to be presented Wednesday at the annual meeting of the American Society for Metabolic and Bariatric Surgery, in Grapevine, Texas. The most common complaint was nausea or vomiting, though researchers said they had not yet completed their analysis. Total mortality was less than 1 percent. "This is further evidence, using the world's largest collection of information about bariatric surgery, to support that it is a safe and valuable treatment option for patients who suffer from morbid obesity," said lead study author Dr. Eric J. DeMaria, vice chair of the department of surgery at Duke.

Morbid obesity is defined as a body mass index (BMI, a ratio of weight to height) over 40, or a BMI of 35 to 40 plus an obesity-related disease such as type 2 diabetes, heart disease or sleep apnea, according to criteria set by the U.S. National Institutes of Health. Two other studies also to be presented Wednesday found that weight-loss surgery can lead to the long-term remission of diabetes.

Researchers from Virginia Commonwealth University examined 177 morbidly obese patients with type 2 diabetes who underwent gastric bypass surgery, the most common weight-loss procedure, between 1993 and 2003. Nearly 90 percent of the patients experienced a return to normal blood sugar levels within the first year. And about 60 percent were still diabetes-free five to 16 years later, according to the study.
Those most likely to have their diabetes return were those who were insulin dependent at the time of the surgery, meaning their disease was more severe...more

Obesity Surgery Often Sends Patients With Type 2Ddiabetes Into Remission

Health Check, there is promising news for diabetics from two new studies. Obesity surgery often sends patients with type 2 diabetes into remission, but how long does this cure last?

The new studies say the answer is often many years. Patients can have their diabetes disappear for five, even 10 years or longer.
Researchers tracking 177 patients found that 60 percent remained diabetes-free five to sixteen years after their operations. But both studies caution that keeping the weight off is key. Results showed that people who controlled their diabetes with diet or medication had a greater chance for long-term remission...more

The Stiff Heart Would Probably Be Cardiomyopathy

The stiff heart would probably be cardiomyopathy. Usually associated with a diagnosis of CHF. Congestive heart failure is also common with us diabetics. The stiff heart was probably diagnosed from an echocardiogram and a reduced ejection fraction.

>Hi...My name is Jackie and I have just joined. I was diagnosed TYPE 2 almost 4 years ago now.<

Welcome, Jackie! Thanks for coming by and intro'ing yourself.

>I am fighting high blood pressure and kidney disease and diabetes and a stiff heart,and like I said I was doing very well(doc's words). In the past 2 years I have also been diagnosed with oseteo arthritis through out my body. Right now I am on a year and a half long waiting list for a hip replacement.<

I'm not sure what a stiff heart is, that's a new one to me, but lots of us middle-aged and older diabetics struggle with NBP and kidney problems, for sure, as well as a host of other Bad Stuff. I'm sorry you have such a painful hip; that must make your day very difficult,to say the least. Do you know why you have to wait so long for your hip replacement? I assume you're not in the US?

>In the course of all of this I think I silently fell apart and lost control of me. My numbers are way to high now, I have had to increase the insulin and I am now scheduled for another appointment for the kidney specialist.<

It's easy as the months and years go by to lose focus and get into a mess again, especially if you're not feeling well, in a lot of pain, can't exercise, and even your daily routine is in a jumble.

>To say the least I am scaring myself a lot here, but I cannot seem to grasp the control I once had. I am hoping coming here will help me find some support and maybe a few kicks in the butt might help.<

Start small. You probably can't jump directly into a place of out-of-control- -scared-and- despondent to an ideal situation without several stops along the way.

If I were you, I'd start by stepping up my testing schedule, doing at least 3-4 tests a day around my meals, and making myself face the reality of what the meter shows me. I'd scrupulously keep a log of the results, with small notes about what's going on, how I feel, what I ate, etc (doesn't have to be War and Peace, just a few lines). Slowly, day by day, doing that will help you see what foods (and/or quantities of foods) you are or are not handling well, and that will point you in a good direction for making dietary changes.

Seek out a way you can do exercise from a seated position. There are DVDs you can buy to load into your computer or DVD player on your TV that show vigorous enough routines that you WILL break a sweat; you'll be surprised. And last, I guess I'd say, don't panic. Go to your docs, get tested and consulted with, listen to what they have to say, and just start all over again, from where you are NOW, not where you used to be. Today really is a new day. And again, we're glad you're here. We happily listen to all rants, whining, crying, joyful reports, questions, rambling of kinds, whatever you want to share. Please let us know how you're doing.

The Lantus and Humolog at The Same Time Can Be Tricky

You are correct as usual that adjusting the Lantus and Humolog at the same time can be tricky. However, there is a trick that makes it possible. Since the Lantus (or Levimir) are long acting and working in the backround so to speak, one can adjust the Lantus dose strictly based on fasting BG first thing in the moening (or anytime well removed frorm any food intake).

The correction factor is a simple matter of experimentation to determine how many units of Humolog it takes to lower BG absent any food intake. This is easiest to do just before the optimal dose of Lantus has been established. In other words, if you are running 150 in the mornings, just figure ot with a few mornings of experiments how much Humolog it takes to bring you down to 100 or 120. It is then trivial to establish a correction factor formula.

The Amount and Types of Fats and Proteins in The Diet

Finally, common sense! I agree with you completely. Like most other things in life, not everything is all good or all evil. Way too many other factors, too many shades of gray. And I still believe genetics plays a bigger role than we think.

None of those studies had anything to do with whether or not food was "processed," "natural," or contained "additives." They all had to do with the amount and types of fats and proteins in the diet, the amount of exercise, and the amount of calories taken in. They all demonstrated that diets low in animal fats, low in animal protein, and lower in calories was healthier. In the U.S., that basically translates to a Mediterranean diet. For us diabetics, we need to modify the carbohydrates down from the typical Mediterranean diet.

Found a mistake in Calorie King 2009 Book

I was at Bob Evans to have dinner. It listed the turkey as being only 1 carb, okay, but it also listed the bread and celery dressing as having 6 carbs and being only 30 cal. for 6 oz. I debated and debated but finally decided to go ahead and have that along with garden vegetables (14 carbs). I ate it and figured my BG level would tell the tale. I have been well-controlled for over a month since being dx'ed in April 2009.

1 hours later my BG was 200!!

I wrote to Calorie King and got a response that said their ONLINE data base shows that the dressing is 272 cal. and 29 carbs for 6 oz. Thanks a lot. Lesson learned. If it sounds too good to be true, as they say, it probably is.

Thursday 25 June 2009

The Sugar Alcohols May Not Affect BG Within The 1 or 2 Hours After A Meal That

Sugar alcohols are neither sugars nor alcohols. They're found in artificially sweetened foods, especially candy and sugar free gum. Most people tolerate them okay, but many complain of gas and diarrhea if too much is ingested. Wikipedia has a good article, but unfortunately, it uses a lot of technical-chemical language. Still and all, there's some solid info there (including the names of various sugar alcohols that you can find on ingredient lists).

The other thing you need to know about sugar alcohols is that although individuals vary, for the vast majority of people they act on blood sugar like half that amount of sugar: in other words, a candy with 10g of sugar alcohol is going to have the same effect as candy with 5g sugar.

Some people also find that although the sugar alcohols may not affect bg within the 1 or 2 hours after a meal that we generally test, they may cause an "unexplained" spike many hours later.

I'm sorry, I don't recall where I got the information; it was from a source I found likely to be valid at the time, but remembered only the information and not the context.

Why would that hold true, or does it?

>I am still titrating my Lantus / Humalog dosage. At present I am shooting 60 units of Lantus at bedtime. My Humalog formula is one unit for each three carbs at mealtime plus a correction factor of (Meter BG - 120) / 20. This is pretty close but not yet perfect. I am curious about other folks' formulas.<

My insulin to carb ratio is 1 to 2 (1 unit of Humalog for every 2 carbs). My correction factor is 4 units for every 10 (maybe it's 15, I forget, since I don't use this very often) points over 120 on the meter pre-meal.

>I read somewhere the fast acting total for the day will be right around the amount of the long acting shot. Why would that hold true, or does it?<

FWIW, I've never heard that. Really, I don't know why that'd be true, since the two insulins have very different absorption rates and roles in the management of diabetes. I take 110 (55+55) units of Lantus and somewhere between 120 and 150 of Humalog daily, but that dosage schedule has been arrived at after literally years of ups and downs and adjustments, and I consider it very individual and absolutely not applicable to anyone in the world but me.

>What about Lantus split into two shots 12 hours apart versus one shot every 24 hours?<

It's probably too early in the game for you to make that change, simply because you don't yet know for sure what your final dosage destination is. You're adjusting both Lantus and Humalog at the same time, which I think would be kind of confusing all by itself, and to suddenly throw in this change (splitting the Lantus dose) would leave you wondering what's what. You certainly could ask your doc about it, of course, and the decision would be up to the two of you. Lantus and Levemir are considered 24 hour basal insulins, but the truth is, they don't "last" 24 hours in everyone. I was dosing at bedtime and then ending up too high in the evenings, so we decided to try dividing the Lantus into two equal doses approximately 12 hours apart. So far, I consider this a win for me-- I feel much more "even" all during the day and night, and I know I'm in a lot better control during the evening hours. But it took quite a while, at least 2-3 months, for me to really feel sure that this 12 hour thing is something that's to my advantage. Often when insulin changes are made like this, it takes a while to see the final result. At least it does in me. I'm curious to see if it makes any diff in my next A1c (one could hope...)

How about a little sausage?

If you have the time you could make your own and freeze them, they don't have to be in skins. Buy mince meat and add seasoning and roll them and open freeze or alternatively flatten them to make a pattie, then fry along with eggs for breakfast. In Australia our butcher isn't allowed to add preservatives to mince but I am sure there are preservatives and goodness knows what else in sausages. In my opinion they are convenient, tasty but not the healthiest protein source. But it depends on how much time one has. Are eggs okay? How about a little sausage? Eggs are great. Read the label on the sausage: many have quite a bit of sugar or starchy filler.

Substituting Tofu for Noodles Does Reduce The Number of Carbs

Good news, indeed! And substituting tofu for noodles does reduce the number of carbs. Good choice! But a caution... Rely on your own knowledge of what is "kidney-wise" and "diabetic-wise" to decide whether what they are serving is truly a wise choice for you. Others may have good intentions but their understanding may be skewed. How wonderful that you have found such flexible restauranteurs!

Today, I went in for my pho and had a bowl of spicy soup, but with fewer noodles and more bean sprouts. I also told the owners, whom I also consider to be friends, that I'm diabetic and would probably be coming in less often because I couldn't rationalize the carbs. But they are good businessfolk as well as friends and told me that they would be happy to make kidney-wise )(a phrase I invented today)dishes for me. For instance, they could substitute tofu for noodles and that they serve two or three filling salads, and that beyond that Nikko might be able to come up with thingswe hadn't even contemplated yet. So my little lunch ritual stays intact with some adjustments from my good friends at the Broadway Cafe.

Talk To Your Doc About Getting Off The Metformin Altogether

I am not so sure about shooting insulin and being on Metformin also. It does not make a lot of sense to me. Talk to your doc about getting off the Metformin altogether. If he thinks it is better to stay on the Metformin, ask him why not start another oral antiglycemic in addition to Metformin rather than starting insulin at this point.

The cartridges cost the same as the disposable pen. We found out the pharmacist messed up and gave us the wrong things. It has finally been fixed and we are using the disposable pens as the dr ordered. One other thing is that the refills are not for the Solarstar but the OptiClick. The pen itself (for the refills) has to be gotten from you doctor. I did get to see the price on both and belive it or not they are the exact (to the penny) the same price. Both are 202.58. Shocked me. I do wish to appologize for the amount of time it has taken me to respond. I have been sick and so has my husband. I am also getting ready for a day trip tommorrow for possible Jury duty (over 2 hours away). And yes they can do that when it's the state grand jury.

Also on an update note: We found that the easiest way for him to get the insulin is in the very back of his arm. He can't reach that so I do give him his shot each night. The stomach burns, the legs are almost no fat at all and the sides of the arms are muscular. I don't mind helping him with this. He is up to 25 units of Lantus each night with an up in the Metformin to 2000 mg per day (that's the max right?). Anyway his numbers are still up there and the diet is also under tight control. He is allowed (by mutual agreement) one snack a day and one sweet treat a week provided he exercises daily. The once a week thing was his ideal but the exercise part was mine (he agreed to have only one a week if he did something to improve his numbers and I suggested exercise). I do believe he is gonna get there it's just taking longer than either of us expected. We were so naive as to think take a shot numbers are normal.

I use the disposable pens. How much less do the pens that use the cartridge cost. More specifically, not the reusable pen, but the little vials it uses? Looks like it would be cheaper.

Pasteurized Milk and Such Being A Great Benefit

My great grandmother was just a few weeks shy of 100 when she passed away, and the majority of my relatives on both my Mom's and my Dad's side of the family all lived well into their 80's and 90's. It is only recently that we are seeing chronic health problems (not related to advanced old age), and a sudden appearance of autoimmune diseases. I agree about pasteurized milk and such being a great benefit, but I do think that certain additives and preservatives are not good, and I think refined foods are worse. And, if I had any doubts, they would have been put to rest by the college research I did over two semesters following Cornell, Johns Hopkins, and other major medical studies. That was an eye opener, even though I thought I had a good understanding of how nutrition affects disease beforehand. (Not so much!) I don't know the book or article being referenced, though. Or was it an article?

Problem is your great grandparents would not have recognized an avocado or an artichoke among thousand of other wonderful foods. They would have recognized a host of foods we now consider unhealthy, and would have probably used lots and lots of lard. This fellow's advice is silly. The principal fallacy here is that processed foods are inherently evil. I believe I will go for pasteurized milk over raw milk myself.

Pasteurized Milk and Such Being A Great Benefit

A Simple Infection Would Kill You

Are you serious? Take a walk through any old graveyard and note the ages of death for folks before the age of modern medicine (that can be considered before the discovery of antibiotics (WWII) or in our case perhaps before insulin). Things were not better before processed foods, they were horribly worse. Every Type I diabetic died a horrible and young death, A simple infection would kill you. Countless folks died just from a case of diarrhea. As to nutrition and health, the research is still scant and often half-assed. This is partly true because the ties are weak, and partly true because there are no monied interests wanting to fund same. Lets say it was true the broccoli was the miracle cure for cancer (it's not, of course); who stands to make a fortune from that?

My great grandmother was just a few weeks shy of 100 when she passed away, and the majority of my relatives on both my Mom's and my Dad's side of the family all lived well into their 80's and 90's. It is only recently that we are seeing chronic health problems (not related to advanced old age), and a sudden appearance of autoimmune diseases. I agree about pasteurized milk and such being a great benefit, but I do think that certain additives and preservatives are not good, and I think refined foods are worse. And, if I had any doubts, they would have been put to rest by the college research I did over two semesters following Cornell, Johns Hopkins, and other major medical studies. That was an eye opener, even though I thought I had a good understanding of how nutrition affects disease beforehand. (Not so much!) I don't know the book or article being referenced, though. Or was it an article?

Metformin-Insulin Combo for Diabetes

Metformin is popular because it works well, is generally well tolerated, hardly ever causes hypo episodes, and is a doctor's wet dream for easy patient management. It is not without risk, however. The relatively huge doses required (up to two grams daily) can damage kidneys or cause other problems. I still question the wisdom of not discontinuing it when insulin therapy is initiated. There are of course other opinions. Personally, I am glad to be off of Metformin after nearly a decade of using it. It contributed to my kidney problems at the very least, and may have been the principal cause.

>I am not so sure about shooting insulin and being on Metformin also. It does not make a lot of sense to me. Talk to your doc about getting off the Metformin altogether.<

Lots of us are on both insulin and metformin-- believe me, it's not an unusual combo of meds. After all, metformin is not a hypoglycemic, plus any drug that will help a type two be less insulin resistant as well as help keep the liver from doing those unfortunate glucose dumps quite so readily, well, when it works, it's very effective.
Anyone with normal kidney function is a good candidate for at least a trial course of metformin, if they can't get their glucose under control with just diet and exercise. In fact, from what I see, metformin seems to be the first go-to drug most docs are using these days. Naturally, careful, regular monitoring is necessary to make sure liver and kidney functions stay within normal limits.

Warm Face and Flushed?

Blisters suggest something other than neuropathy.. .maybe. Have you looked at some kind of allergic reaction, perhaps? If it was on only one extremity at a time, we might suspect herpes zoster (chikenpox), but that is unlikely if the outbreaks are symmetrical. While we are on the subject of possible "reactions" -- has anyone with neuropathy had any experience with red, hot, burning lower legs or feet? Mine seems to be limited to the fronts of my shins -- but gradually creeping around to the back sometimes. When I have a flare, there are sometimes blisters, and if they grow, take a long time to heal.

Has Anyone With Neuropathy Had Any Experience With Red, Hot, Burning Lower Legs or Feet?

>While we are on the subject of possible "reactions" -- has anyone with neuropathy had any experience with red, hot, burning lower legs or feet? Mine seems to be limited to the fronts of my shins -- but gradually creeping around to the back sometimes. When I have a flare, there are sometimes blisters, and if they grow, take a long time to heal.<

I have that. No one-- my endocrinologist, a dermatologist, my podiatrist, nor my PCP, who's an internal medicine doc, has ever seen anything like it. Your description of it sounds like what I have.

Fortunately (unfortunately? ) as my peripheral neuropathy has worsened and I've lost more sensation in my feet and lower legs, the itching and burning has eased somewhat. Usually it's just kind of dry and a bit flaky/scabby, and I have some bubbles filled with clear fluid that are very hard to the touch.

Anytime you have open blisters, you should present yourself to your doc for them to do a culture. I had two of mine open at different times, and they were both infected with that MRSA bug, which needs a certain kind of antibiotic.

Beyond that, I just try to keep the skin clean (but with no rubbing or abrasion), and keep the skin comfortable with a plain, unscented skin lotion. Sometimes I use a prescription strength cortisone cream on certain areas if they're very red or itchy. Anything sore gets the betadine treatment, followed up with neosporin. Both betadine and neosporin are OTC products, but my docs say the combo works as well as anything they could prescribe.

But you should make sure to get your own doc's recommendations about taking care of this, do your best to keep your blood sugars as normal as possible, and probably above all, never neglect any sore or open places.

The Combination of Metformin and Insulin Can Reduce The Weight Gain Typical for Insulin Alone

You are of course correct. I now see the combination of Metformin and insulin can reduce the weight gain typical for insulin alone. I know what you mean about multiple drugs. I am now taking a cocktail of drugs as a result of my recent bad bout with kidney failure, et all. I am not entirely happy with some of the drugs involved. I have even passed out from low blood pressure, the first time I ever fainted in 57 years of living, as far as I can recall. Nevertheless, I am glad I quit Metformin personally.

I still question the wisdom of not discontinuing it [metformin] when insulin therapy is initiated. There are of course other opinions. Well, my "opinion" is that I shouldn't have to take any of the sh**tty drugs I shove down my gullet every day. Sigh. Damned things... I KNOW they're poison, but... which disorder do I choose to not treat, and why? And when? Not even the so-called experts can tell me which of the many drugs I take is more apt to kill me than any other. Taking any kind of medication is a calculated risk, I'd say, just as is leaving any medical condition untreated, for that matter. A couple of years ago, I asked my endo about discontinuing the metformin-- I told her, "I don't think it does anything anyway." So she looked me up and down and said, "Go ahead. Don't take it anymore if you want. I think you'll see it DOES do something." So I did, I discontinued it, and within about 3-4 days, I found my blood sugars going up, my insulin requirements increasing, etc. Sigh, sigh, sigh. And yeah, I went back on it and am still on it.

When someone like me, who besides 1000 mg of metformin also takes 110 units of Lantus a day and upwards of 150 units of Humalog, decides they're not going to take metformin anymore, well.... I guess I should start buying those 100 unit syringes, huh? Or maybe see about switching to U-500 insulin, something my doc doesn't want me to do. See, this is why we can't make generalities about diabetes care-- each and every one of us here on the list has a different way of getting to where they need to be (close as possible, anyway), and when it comes to meds (like anything else), YMMV is never more true.

Food for Men No 10: Red-Orange Vegetables

Vitamin C and beta-carotene are antioxidants that help preserve healthy skin cells and prevent oxidation from the sun. "Vitamin C is involved in collagen production," says Bauer. "Beta-carotene converts to the active form of vitamin A, which helps to repair epithelial or skin cells."

She recommends getting these nutrients from red bell peppers (just one has 300% of the recommended daily value for vitamin C), carrots, pumpkin, or sweet potatoes. But for that matter, just about any vegetable should be on the list of top foods for men (and women). Dark, leafy greens and any nutrient-rich vegetable can help reduce the risk of enlarged prostates, according to a recent study in The American Journal of Clinical Nutrition. Men whose diets are high in nutrients found in vegetables -- like vitamin C, beta-carotene, and potassium - were found to be less likely to develop benign prostatic hyperplasia (BPH), or enlarged prostate.

Food for Men No 9: Berries or Cherries

The violet, blue, and red colors in all kinds of berries and cherries are responsible for the healthy properties of these fruits. These little jewels are chock-full of the health-protecting flavonoid, anthocyanin. "Berries contain over 4,000 different compounds that have antioxidant properties beyond vitamin C, so make sure you include these delicious and low-calorie fruits to help meet your 5+ servings of fruits each day," says Gerbstadt.

Adding berries to the diet may even help slow the decline in brain function that can occur with aging. "Large studies show the more produce you eat the better, but specifically berries (blackberries, blueberries, strawberries, raspberries, cranberries, and cherries) can enhance brain function and keep your brain healthy," says Bauer.

Food for Men No 8: Soybeans

Soy is rich in isoflavones, which protect prostate health and have been shown to lower prostate cancer risk, says Gerbstadt. And "according to a recent study, eating 25 grams or about 1 ounce of soy protein a day can help decrease cholesterol, " Farrell says. The FDA has approved a health claim for food labels that says having 25 grams of soy protein per day, as part of a diet low in saturated fat and cholesterol, can help reduce the risk of heart disease. Try to eat a few servings a day of soy products, such as soy nuts, soy milk, soy cheese, veggie burgers, tofu, or edamame.

Food for Men No. 7: Plant Stanols

Stanols are naturally occurring substances in fruits and vegetables that have been shown to lower mildly elevated blood cholesterol levels. Manufacturers are now adding concentrated versions of them to products like margarine, yogurt, orange juice, and granola bars. "Men should regularly include a total of 2 grams of plant stanols, taken in two doses with meals, to help inhibit absorption of cholesterol in the intestine," says Farrell. She suggests having 2-3 teaspoons of plant stanol spreads such as Benecol, or 16 ounces of stanol-fortified orange juice per day. Plant stanols can safely be used with cholesterol lowering medication.

Food for Men No. 6: Whole Grains

Most men get enough carbs in their diets, but they tend to be the wrong kind, experts say. "A diet rich in whole grains provides fiber, vitamins, minerals - all the co-factors for heart health, building muscles, and keeping waistlines small," says Gerbstadt. She suggests trying whole grain pasta or quinoa, a trendy, not-so-whole- grain-tasting grain that's rich in lutein for prostate health. Oatmeal and barley are rich in soluble fiber, full of B vitamins that can help lower LDL or "bad" cholesterol, and are also good for the prostate. Suzanne Farrell, RD, recommends getting 10-25 grams of soluble fiber a day from oatmeal or other sources of soluble fiber like apples, pears, and beans.

When buying grain products, look for those whose labels say they
have at least 3-5 g fiber per serving. To avoid digestive problems, increase your fiber intake gradually, and don't forget to drink plenty of water.

Food for Men No. 5: Brazil Nuts

These large nuts from Brazil are packed with magnesium and selenium, powerful antioxidants that may help prevent heart disease and cancer and protect prostate health. (Bauer, however, notes that the studies showing reduction in cancer have been primarily in people whose diets were deficient in selenium, not in those who were already getting enough.) Selenium also helps lower LDL or "bad" cholesterol and reduces the incidence of blood clots and heart disease. Grotto recommends adults get 55 micrograms of selenium daily from Brazil nuts, dry-roasted nuts, turkey, tuna, or shellfish. Indeed, you can get your daily dose of selenium in just one Brazil nut. In fact, Bauer cautions limiting yourself to no more than two Brazil nuts per day because "they are so loaded and concentrated with selenium that you don't want to overdose."

Food for Men No. 4: Broccoli

While virtually all vegetables deserve a place on the superfoods list, cruciferous vegetables like broccoli are helpful in the prevention of heart disease and cancer. It's loaded with vitamin C, beta-carotene, potassium, and a phytochemical called sulphoraphane, which has strong anticancer (prostate and colon) properties. A recent Harvard study found that participants who had five servings a week of cruciferious vegetables were half as likely as others to develop bladder cancer, a cancer that affects two to three times as many men as women. This super-nutritious green vegetable may also help lower levels of homocycteine, an amino acid associated with increased risk of heart disease and stroke.

Don't care for broccoli? Go for other cruciferous choices like cabbage, bok choy, shredded broccoli slaw, cabbage, cauliflower, or Brussels sprouts. And did you ever wonder where the term "cruciferous" originates? "It is not because they are crunchy vegetables, but when the buds from this group of vegetables sprouts, their leaves form a cross like a crucifix," explains Denver dietitian Mary Lee Chin, MS, RD.

Food for Men No. 3: Fatty Fish

No list of superfoods would be complete without the healthy fat, omega-3 fatty acids. These polyunsaturated fats are the preferred form of fats in your diet for many reasons. They can benefit the heart, circulation, and immune system and reduce the risk for prostate cancer, among other things. "Omega-3 fatty acids are potent anti-inflammatory foods that can help lower triglyceride [blood fat] levels, reduce aches and pains in athletes, and offer relief with certain kinds of arthritis,"
says Bauer.

Fatty fish (salmon, sardines, tuna, mackerel, herring) are the richest sources of omega-3 fatty acids. In fact the American Heart Association recommends that everyone eat fish twice weekly. You can also get omega-3s in plant-based foods, like flaxseed,
walnuts, soy, canola oil, and fortified products such as eggs. But there are other good reasons to eat fish. "Fatty fish are also a good source of vitamin D, a nutrient that tends to be deficient in our diets and [which] in adequate supply can help prevent cancer, type 2 diabetes, high blood pressure and
bone disease," says Bauer.

Tuesday 30 June 2009

Monday 29 June 2009

Sunday 28 June 2009

Friday 26 June 2009

Thursday 25 June 2009

Subscribe To

Subscribe Now: poweredby

Followers

Blog Archive

My Zimbio

All information about cancer

Alexa

TopBlogs.com.ph

Alexa

BlogCatalog