July 2009

Friday 31 July 2009

Grapefruit

I know fruit has too much sugar for me to be able to eat but I have found that my BG does not spike if I eat grapefruit. Has anyone else found this true for them? Are there any other fruits that don't have a major affect on BG? Everyone has to test around every kind of food, because generally speaking, we all react to things differently from one another. Much depends on gender, age, body size, exercise level, type of meds taken if any, portion sizes, and that's just for starters.

Thursday 30 July 2009

Beans are a great complex carb for diabetics

I just joined this group to hopefully get some ideas to help my husband. He has type 2 diabetes, has had it for several years now. He drives long-haul semi truck, and recently failed his physical, his sugar was at 216. He needs to have it under 200 to pass. I need ideas for snacks and things that he can take along in the truck as well as good foods that will help him keep his numbers down. He does have a refridge in the truck, I know he takes sliced ham and roast beef (like deli counter type) that he has them sliced thicker, and rolls them up to eat (no bread). He takes along carrots and celery sticks, and eats cherrios for breakfast. He drinks milk, 2%. and flavored water drinks (not soda) if he does drink soda, he drinks caffiene free diet coke or sprite zero. any suggestions for thing he can eat to help bring these numbers back down?

Watch the flavored waters, some have sugars in them, read all labels. Sounds like he's doing the right thing with the meats and veggies. Does he check his bg often? He should probably get a meter to take with him on the road. My friend's hubby is a truck driver also and he takes also a thermos of homemade soups, chicken, lentil. Even the occasional chili with beans. Beans are a great complex carb for diabetics. YMMV. On another note, I was thinking, I've heard from a lot of wives on this list who joined for their husband's health. Is there any husband here that is not diabetic and here for his wife's benefit? Just wondering... .

Viruses H1N1 (EpiCor)

This past year my daughter has just gone back to teacher as a sub, and I gave her elderberry and a good multi-vitamin that includes COQ10 to take, because she is prone to easily getting sick. COQ10 is excellent for the heart. She has gotten through the year with only minor sore throats, mainly from sinus drainage. I will also be giving her and our two grandchildren EpiCor, since they are special needs children with lower immune response. One who is now 9 appears to have a mitochondria disease. COQ10 and L-Carnitine are keep supplements for the mitochondria and cell support.

Wednesday 29 July 2009

Two Good Diabetes Magazines

Lots of folks don't know about these two magazines, but I find them a wonderful source of info, both reviews of the basics and some more cutting-edge latest thinking articles. I wanted to put this info here especially for the newbies among us.

Diabetes Forecast is the publication of the American Diabetes Association; the magazine's been around for 60 years. When you join the ADA, you get it free, and vice versa-- when you subscribe, you are then a member of the ADA. http://forecast. diabetes. org/

Diabetes Self-Management is written by the experts to educate those who realize how important it is to take care of themselves and are wondering how to do that. One of the things I like about this magazine is that it never talks down to us lay people-- the articles are intelligent, informative, and quite down-to-earth/ real. I have probably learned more from them than from any other source.
https://www.diabetesselfmanagement.com/service/Subscribe/

Treatment/cure for Diabetes (Untrue Facts)

I had the head and tail and most of my pancreas and spleen and some stomach removed in the early 90's due in a whipple surgery or pancreatoduodenecto my. Since that time my remaining pancreas digested itself and I am left with brittle diabetes, sever neuropathy, retinopathy which led to blindness, uncontrolable high blood pressure and coma from hyperglycemia and many many problems from hyposand hyperglycemia just to name a few problems. My testosterone was checked just 2 months ago and it was fine. My opinion is that testosterone and diabestes are not directly related to each other. The doctor (Lichten) who made that post was a spammer trying to sell his products on ADI. That is not going to happen!

The post "Treatment/cure for Diabetes" had untrue facts. Examples:
1. All diabetic men are testosterone deficient.
2. Treating diabetic men with testosterone improves all measurements of diabetes.
and:
Trust me, neither your doctor or your pharmaceutical company wants you to know what has been public knowledge in Europe since 1950.

My doctors are the best specialists that I can possibly get in my area and I trust them. I do not trust that doctor (Lichten)!!! !! Nor do I want him a a member of ADI anymore! Men, concerning any testosterone deficients, a simple blood test can be done, by your own healthcare team. The blood test can be done in only a few minutes.

Monday 27 July 2009

Viruses H1N1

The answer is Yes, in three ways, that is not part of why you are asking the question. Everyone, but especially diabetics should be prepared, but most are not because they are not doing the better things for their diabetes. They don't eat & drink right, exercise and take the needed supplements, instead many depend mainly or only on their medication. As a diabetic, if you are doing all the right things, it can be a time when you are healthier than you have ever been, setting aside the complications of the actual disease. What we should be more concerned about is the consequences of the

1. drugs they will want to give us
2. our own personal immune support
3. the law

In the quest for more profits, we are being told half-truths about the flu viruses and the possible protection and cures that a flu or anti flu inoculation can accomplish, without telling us all of the consequences of said drugs. It is possible, but not probable that they can actually make an anti virus drug that will work and not cause our bodies harm in the short and long term. There are many things being added to these drugs that can cause great harm, some actually can harm how the immune system works. There are natural antiviral things that work better than most of their medicines they give us. Tamiflu originated in nature naturally... and then they got to mess with it, ppatent it, to the point it is no longer what it once was, and is becoming less effective. There are many natural anti virus things like, elderberry that we can take, that is very inexpensive. Epicor, cost more, has been proven to work as a cold and viral preventive supplement for the immune system. By building up our immune system, through eating correctly, exercise, supplements, and some common sense in washing and not being overly exposed in public gatherings, you can build a good defense against most viruses and colds.

If you happen to get the flu which most of us have had at least once in our lives, that is not necessarily a bad thing, for that is how our body builds up recognition and resistance to viruses. However, here again we need to understand that our body actually causes a fever as a natural protection against the virus. The virus cannot replicate in a body temperature above 102. So a fever can be good, as long as it does not go too high for too long. Don't take aspirin when you first contact the flu. By the body raising its temperature it slows down the progression of the virus, giving the bodies immune system time to attack the virus. I keep some specific things for the onslaught of the flu if I get it. MGC- Mushroom complex; N-Acetyl Cysteine 600 mg.; Elderberry syrup to help with the respiratory system.

What's really should be concerning is that all of the alarmists, supported and or controlled by the drug industry, have influenced and manipulated our government and legal system to the point that they are moving fast to making it mandatory to take whatever they want to give us to prevent a so-called global pandemic. They don't even know what a global pandemic is anymore. They are also making laws not to protect us, but the drug companies, so they don't even have to run test or trials and we cannot sue them for their malfeasance. Our laws are to protect us, and the system is being mislead to believe that a flu shot is the only way they can protect us. If it was, I would be the first in line, but it isn't in my view and each of us should be responsible for their own bodies and do the research and make up our own minds and not be dictated by mass hysteria and laws that know little about taking care of the human body, excepts what large corporations tell them.

Starving for diabetes

>I cook on top of the stove, with olive oil and he roasts everything. We eat a lot of cold plates -- cold meats from the fridge with the raw vegetables and cheese. I guess the foods are mostly the same,just minus the oil.<

You say you're not bored, but your diet sounds boring. Sorry, but it just does. If you're happy with it, then I'm happy with it, lol, but... it's important to shake things up occasionally, eat stuff you haven't tried before, be willing to make casseroles (easy to do if you do the math, combo everything and divide by the number of servings to figure out the carbs) or soups-- a chicken or beef broth based soup with loads of low-carb veggies is practically a free food-- you could eat it all evening and yes, even feed it to your poor bored hungry doggie, if you wanted. To me, a hot soup seems twice as filling as a cold something else.

Suppliments was: cant we live without medications?

I take all 3 of the suppliments you asked about...I take chromium 400mcg (I have heard that chromium has been shown to not be so good for you???), alpha lopoic acid 300mg (I noticed a slight but noticable difference in my BS numbers after I began taking it) and I have always taken vitamin E. I took 1000 IU per day when I went through menopause and it really helped with the hot flashes and night sweats. I take 400 IU of vitamin E in the AM and 400 IU in the PM. Dr. Oz on Oprah the other day (may have been a summer repeat) said it was best to halve your multi-vitamin and take half in the AM and half in the PM to get a continuous benefit from it, so I do that now and do the same with the vitamin E.

Saturday 25 July 2009

Interferon Alpha Can Delay Full Onset of Type 1 Diabetes by Russell Phillips, PhD

According to results of a phase II clinical trial at the University of Texas Medical School, a low dose of oral interferon alpha can preserve pancreatic beta cell function in newly diagnosed type 1 diabetes patients. Interferons are proteins produced by the cells of the immune system in response to challenges like a virus or a tumor cell. They work by inhibiting viral replication in the host cell, activating natural killer cells, and increasing the activity of other immune system cells such as lymphocytes.

Staley Brod, MD, the trial's principal investigator, noted in a university press release that interferon alpha "can extend the `honeymoon phase' of the disease, allowing the body to still produce insulin from beta cells, which correlates with decreased complication rates." The honeymoon phase is that initial period after diagnosis when beta cells may partially recover and control of blood sugar improves for a time...read more

Volunteers Needed For Chocolate Compound Study - Diabetes UK

Volunteers are needed for the final phase of a Diabetes UK-funded study investigating whether flavonoids - compounds found in chocolate - can protect older women with diabetes from heart disease. The first group of volunteers, recruited last April, have already been eating specially formulated chocolate twice a day for a year. Now researchers at the University of East Anglia need 40 more women to take part in the study.

Eating chocolate every day
Participants will be required to eat a small amount of chocolate everyday for one year and have their risk of heart disease tested on five occasions to see whether changes occur. This will involve giving blood and urine samples, having an ultrasound scan of their arteries and filling in questionnaires about their lifestyle. These tests will take place in Norwich, at either UEA or NNUH, and travel expenses will be reimbursed up to a distance of 60 miles round-trip.

Heart disease risk higher in women
The risk of death from coronary heart disease associated with Type 2 diabetes is about 50 per cent greater in women than it is in men. Research suggests that although statin therapy can reduce the risk of heart disease, foods like cocoa and soy which contain flavonoids, can offer further protection from the disease.

It is hoped the trial will pave the way for a larger clinical study to examine the subject in more detail. Diabetes UK warns that people must not consume vast quantities of chocolate. "We certainly don't advise people to start eating a lot of chocolate as it's very high in sugar and fat", said Dr Iain Frame, Director of Research at Diabetes UK. "We would always recommend that people with diabetes eat a diet low in fat, salt and sugar with plenty of fruit and vegetables. "However, there are compounds found in chocolate, called flavonoids, that are thought to provide some protection from heart disease. Diabetes UK is funding this trial to establish whether flavonoids can protect the heart in older women with diabetes who are five times more likely to develop heart disease than women without diabetes. A successful outcome of this research would hopefully mean being able to offer people at high risk better protection over and above that provided by conventional drugs."

Diabetes can cause skin issues By Dr. Stephen Ponder

CORPUS CHRISTI — There are several skin problems diabetics may suffer from that are not found in non-diabetics. Many of the skin problems in diabetics relate to damage inside small blood vessels and how that process affects the skin supplied by those vessels. Diabetic dermopathy is a result of this process. In this condition, the skin typically has round or oval, light brown, scaly patches found most often on the front of the legs. These may be mislabeled as age spots. These patches don't hurt, erupt or even itch. Diabetic dermopathy is harmless and requires no treatment. Necrobiosis lipoidica diabeticorum also is similar to diabetic dermopathy. There are fewer spots, but they appear larger and deeper. At first, the skin will have a dull raised appearance. Later on, it will look like a scar with a purplish border. It may be itchy, painful and the spots may crack. The underlying blood vessels may be easier to see through the thin skin. Fortunately, it is rare. Adult women are more prone, but I've seen it in teenagers. As long as the skin doesn't open up, there is no need for treatment. But an open sore requires a prompt visit to the doctor for an evaluation.

Many people with long-standing diabetes also have thickening of the arteries, better known as atherosclerosis, which causes gradual changes in the overlying skin. Typical signs and symptoms include skin that is lacking in hair, thin, cool to touch and shiny. The nails may appear thickened and discolored and the toes get cold because of the lack of good blood flow. Even a short walk may cause leg pain. Poor circulation means slower healing and even minor breaks in the skin can become life threatening infections if not treated early. Diabetic blisters, also known as bullosis diabeticorum, look a lot like burn blisters. They often are large, painless and show no signs of inflammation. They typically occur on the backs of the fingers, hands, toes and feet. Occasionally they occur on the forearm or legs. They usually heal without scarring in about three weeks. Those with diabetic neuropathy are more likely to get this problem.

If you have yellowish, firm and pea-sized bumps in the skin, you might have eruptive xanthomatosis. These bumps may have a red halo and cause minor itching. They usually occur on the back of the hands, feet arms, legs and hips. Younger men with Type 1 diabetes get this most often. A blood test for fat and cholesterol often shows high levels because of poor diabetes control. If control is improved, these bumps go away.
If you've shaken hands with a Type 1 diabetic and noticed a difference in their hand texture, you've come into direct contact with digital sclerosis. This condition happens to about one in three with Type 1 diabetes. The skins feels thick and tight. The back of the hands gets waxy and the skin of the toes and forehead may thicken. The fingers get stiff and lose some of their mobility. In rare cases, the ankles, knees and elbows also can stiffen up. Maintaining the best blood sugar control possible is the best preventive strategy for skin problems. It also the best treatment strategy...read more

Pig cells transplanted into diabetes sufferers

TRIALS of an Australian diabetes treatment that transplants pig cells into humans began yesterday. Professor Bob Elliot is testing the controversial practice of xenotransplantation - transplanting animal cells, tissues or organs into humans - in New Zealand because the procedure is banned in Australia. That could soon change, with the National Health Medical Research Council considering allowing the research to go ahead when a five-year moratorium expires in December. Living Cells Technologies medical director Dr Elliot said his company had minimised any risk of "unknown" infections being transferred to humans.

The treatment for sufferers of type 1 diabetes works by transplanting insulin-producing cells from a pig into a diabetic's stomach. Diabetics need daily injections of insulin because their bodies destroy their own insulin-producing cells.
Injecting living cells from pigs stops the destruction and pre-clinical trials have been successful in some people, who are now producing their own insulin. Dr Elliot is using a herd of pigs which are considered disease-free. The pigs live on an island off New Zealand and have been "quarantined" from other animals which may carry infections. The main risk is infecting patients with diseases from the pigs. "We have looked at this intently and reduced the likelihood of this occurring to a vanishingly small number," Dr Elliot said. Australia has been criticised by scientists, who said not allowing the clinical trials meant the nation was not following its "duty of care".

Xenotransplantation could also offer treatments for other diseases and conditions such as organ failure and Alzheimer's disease. In 2004 the NHMRC recommended clinical trials involving xenotransplantation should not be undertaken in Australia for five years. "The recommendation was made on the basis that risks of transmission of animal viruses to transplant recipients and the wider community had not been resolved and that xenotransplantation was at an early stage," an NHMRC spokeswoman said. "The NHMRC will consider xenotransplantation at their meeting in December 2009." ...read more

No kids, no grief

A new manifesto argues that parenting is bad for your career, your marriage, your bank book and your love life

Elaine Lui was 29 years old and had been married for a year when she and her husband, Jacek Szenowicz, decided that they didn’t want children. “Before that, we didn’t give it a lot of thought,” says the Vancouver-based eTalk reporter who writes the popular celebrity gossip blog LaineyGossip. com. “It was just an assumption, ‘You get married, you have kids.’ ” Front-line exposure to a close relative’s three young children and the work they required provided a wake-up call, Lui says. “That killed it for us. We just looked at each other and said,‘We don’t want them.’ ”...read more

Cant we live without medications?

>I diagnose 3 months ago...my Ac1 was 8.2, BS 160 I am on diet and excercise+ metformin 500 mg once daily my daily readings are fasting BS=107-115mg and after dinner 2 hours=130-140 mg...I will check my Ac1 within 2 weeks<

Considering your 8.2 A1c at diagnosis, it looks like your doctor's current treatment plan for you is good one, especially in light of your much-improved numbers. A lot (maybe most) type 2 diabetics who need medications take metformin; it can be a really big help to getting glucose levels regulated and keeping them that way. With the addition of diet modifications and exercise, and an eye to losing any excess weight you might have, in time you might find yourself at a place where the metformin can be discontinued. Or not. No one can say, not at this point. Plenty of people are very well controlled with just diet and exercise, and some get there but then eventually need meds down the road. Just stay close to your doctor, with check ups and blood work done at least every six months, and do your best to adhere to his recommendations, and you should do fine.

About those home a1c tests

>Has anyone tried them?I'm wondering how accurate they are. Do you get an immediate reading?<

They're pretty accurate, from what I hear. For those who don't have a doctor and/or insurance, using one of those kits might be useful for some kind of check on "how am I doing", I suppose. The result isn't nearly as fast as our glucose tests-- I think I heard 5-10 minutes? You could go to google and get all kinds of info, I'm sure.

Higher morning BS than evening?

>I recently had a Diabetes Nutrition class in which the question was asked, "Is your FBG higher or lower in the morning?" Everyone but me said, "Lower." I said, "Higher."The Dr. told me that mine is higher because I have a Liver Problem and it is normal for the FBG to be lower.<

I don't know that it could be called a liver problem or abnormal... at least, I've never seen anything that led me to believe dawn phenomenon (that's what this higher-than- expected fasting glucose number is called) results from any kind of liver malfunction. It simply is what it is. One of the functions of the normal, healthy liver is to take some circulating glucose, convert it into glycogen, and store it for when it's needed. Then when the liver senses that you don't have enough glucose moving around to support your body's demands at the moment (it takes a certain amount of glucose to maintain brain and muscle function), it can take some of that glycogen, reconvert it back to glucose, and move it back into the bloodstream. This can happen at any hour of the day or night.

When you don't eat for 10 or 12 hours, many times the liver is just being oh-so-helpful and giving you a little food, that's all. In a non-diabetic, the pancreas would compensate and excrete enough insulin to "cover" that extra excreted glucose, but our pancreases don't get their memos, so in us, up goes our blood glucose level, and tah-dah! Dawn phenomenon. But as I say, it's not a liver problem, not as far as I know. But why this happens in some and not in others is for greater minds than mine to say. But I would definitely put it under that all-purpose YMMV (your mileage may vary) category we like to use around here.

Friday 24 July 2009

Zucchini and Red Onion Sauce - 10g Carbohydrate; 2g Dietary Fiber

Zucchini and Red Onion Sauce
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
2 red onions -- peeled and sliced
1/4 cup olive oil
1/2 pound zucchini -- trimmed and cut into matchsticks
1/2 cup fresh herbs -- chopped
salt and freshly ground pepper to taste
To serve: cooked pasta to serve 4 people
freshly grated Parmesan cheese

Gently sauce onions in oil 10-12 minutes until they are very soft. Do not burn them. Add zucchini and herbs. Cover and cook gently another 2-3 minutes. Season to taste. Arrange pasta on 4 plates and spoon sauce over the top. Serve with freshly grated Parmesan sauce. Makes 4 servings. You can vary the flavor of this simple vegetable sauce by using different herbs. I have tried fresh dill, tarragon and mint with good results. Whichever you choose, you will need to use quite a lot of it. Serve this dish following a platter of [favorites]. My favorite pasta with this is ziti.

Per Serving (excluding unknown items): 164 Calories; 14g Fat (72.2% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 16mg Sodium. Exchanges: 1 1/2 Vegetable; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0

Italian Zucchini and Garlic Sauce - 8g Carbohydrate; 2g Dietary Fiber

Zucchini and Garlic Sauce
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
2 onion -- peeled and sliced
2 garlic cloves -- peeled and crushed
1/4 cup butter
1 tablespoon olive oil
3/4 pound zucchini -- cubed
salt and freshly ground pepper to taste
10 basil leaves -- torn into pieces
To serve: cooked pasta to serve 4 people
butter
freshly grated Parmesan cheese

Gently saute onion and garlic in butter and oil. Do not allow them to burn. After 3-4 minutes add zucchini, salt and pepper and continue cooking gently until zucchini are tender. This will take 15-20 minutes, depending on the size of the cubes. Add basil leave and pasta. Toss and serve topped with a pat of butter and freshly grated Parmesan cheese. Makes 4 servings. There are lots of zucchini recipes, but I think this one is the best. The flavors of the onion, garlic and zucchini blend beautifully and the basil sets it all off well. Serve with any kind of pasta shape.

Per Serving (excluding unknown items): 166 Calories; 15g Fat (78.2% calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 121mg Sodium. Exchanges: 1 1/2 Vegetable; 3 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Turkish Tahini Sauce - 8g Carbohydrate; 3g Dietary Fiber

Turkish Tahini Sauce
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
1/4 pound shelled walnuts
1 garlic clove
1/2 teaspoon salt
4 tablespoons tahini paste -- sesame butter
2 tablespoons lemon juice
1/4 cup Chopped fresh flat-leaf parsley
5 tablespoons water -- (to 6 T.)
To serve: cooked pasta to serve 4 people

Place all ingredients except pasta in a blender or food processor and blend until desired consistency. Do not overblend or you will lose the rough texture provided by the walnuts. Transfer to a saucepan and heat gently, adding more water as the mixture thickens. Do not allow sauce to boil. Toss pasta in sauce and serve at once. Makes 4 servings. This Turkish sauce is usually served on baked seafood or steamed vegetables such as beans or cauliflower. I have adapted it to serve with pasta shapes. A green salad completes the meal.

Per Serving (excluding unknown items): 266 Calories; 24g Fat (75.8% calories from fat); 10g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 287mg Sodium. Exchanges: 1/2 Grain(Starch) ; 1 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0

Italian Summer Sauce - 24g Carbohydrate; 6g Dietary Fiber

Summer Sauce
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
2 tablespoons melted butter
2 tablespoons olive oil
8 ( to 10 ) green onions -- chopped
1/2 pound small button mushrooms -- halved
1 cup whipping cream
1/2 cup vegetable stock
salt and freshly ground pepper to taste
1/2 pound fresh peas -- or frozen peas
4 small tomatoes -- chopped
To serve: cooked pasta to serve 4 people
freshly grated Parmesan cheese

Heat butter and oil in a saucepan and saute green onions until soft. Add mushrooms and cook 2-3 minutes. Add cream, stock, salt and pepper and bring to a boil. Boil rapidly 2-3 minutes. Add peas and cook until peas are tender and sauce has thickened. Add tomatoes. Return to a boil and cook 1 minutes before serving. Spoon over pasta and serve with freshly grated Parmesan cheese. Makes 4 servings.

VARIATIONS:
1. Use yogurt instead of cream. Stabilize with 1 T. cornstarch, potato starch or flour.
2. Serve sprinkled with 2 T. chopped fresh chervil.

I call this 'Summer Sauce' because it is best made with fresh garden peas and tomatoes. However, it can also be made with frozen peas. In this case, boil the cream sauce for an additional 1-2 minutes before adding the peas. The sauce goes well with any kind of tubular pasta. Serve with a salad of oakleaf lettuce and crusty whole-wheat rolls.

Per Serving (excluding unknown items): 431 Calories; 36g Fat (71.8% calories from fat); 8g Protein; 24g Carbohydrate; 6g Dietary Fiber; 97mg Cholesterol; 305mg Sodium. Exchanges: 1 Grain(Starch) ; 2 Vegetable; 0 Non-Fat Milk; 7 Fat.
Nutr. Assoc. : 0 0 0 900231 0 0 0 0 0 0 0

Diabetes Education and an update

I think that for us, Diabetes Education was really good. I learned alot about what I can and can't control. I also learned about portion sizes (I had been trying to figure it out on my own). We have been working with the principles of South Beach and they are not low carb. South Beach is about good carbs and good fats and yes it is appropriate for Diabetics. I think that part of our issues was the portion size and I think my husbands pancrease is just not working well. I went for a one day session as that is what my insurance paid for. I got alot of information very quickly so I was glad I took lots of notes and brought home alot of usefull information.

The CDE that taught our class was very much agains low carbed diets but she did admit that some people are successful on them. She wanted folks to have a general understanding about how the body worked and what the body needed. I am not saying that low carb doesn't work or is danagerous in any way. I am saying that I think in order to be well informed you will have to make that decision yourself and the only way to do that is to go to the classes and glean from them what you will. There were 2 people that taught our class. One was on the damage that happes to the body because of diabetes (especially when uncontrolled) . She also talked about medications and some of the side effects of those. She gave us lots of options that even my dr didn't know about. It was very informative. The afternoon was all about the food portion. The lady that taught that talked about how to control diabetes with food and exercise and while I admit my husband can't eat 60 carbs a meal he can eat around 45. He can also eat a couple snacks. Oh and I learned it's okay if I don't have totally control over everything he eats. He has to control his food and I have to control mine. I can only offer the better options. Now for the update....
I am back on Metformin. I take 250 mg a day. It's a low does but so far it's helping. I also am facing surgery soon for a problem with my bile duct. I am hoping to not have to do it but we will see. My husband is finnaly below 200 in the morning. He is at 47 units a day of Lantus and I suspect he will probably stop between 55 and 60 units. (This is the reason I don't think his pancrease is producing as much insulin as she thought). The dr thought it would be good at around 35 - 40 but he is passed that and still needing a bit more. During the day it's gotten to around 150 so we have seen alot of really good progress. He is also exercising more consistanly and the snacking is getting under better control so all seems to be going well. thank you all for your help. Take care

What is a limiting belief?

Belief is something that you believe and it is true. While limiting belief is something we have felt at the rejection or obstacles to achieve a target that you want. Rejection is also arise when we want to change. Also called the (Mental block)

Example of confidence that impedes; I can not become a book author Because I'm not
university graduates. I want to run but can not because I already too old. Whether limiting belief can be changed (Change)?

Scared with different Fobia

Fear is natural. Fear that appear when we are dealing with things that threaten the safety and life we, like wild animals, weapons or sharp flow of traffic is very
busy. Fear is necessary because we remain vigilant to make and is ready act to pull out of danger.

'Fobia is a tremendous fear, and without a reason to object or situation that does not make sense, "said Dr Nicholas cake, Peskiatri professor in the Department of Monash University, Australia, take a specialist handling Fobia. "Fobia sebetulya is one form of interference light of the soul. When dealing with objects that situsi or disrupt convenience, patients can Fobia trembling, cold sweat, heart pound, is exposed to panic attacks, even possible to lose consciousness." Fobia What can be cured?

What is Trauma?

Many people call themselves experienced trauma. After being accident so do not dare to drive again because of trauma. Or drop out of love, ago and the trauma does not dare make serious relationship again. In fact what is trauma?

The simple trauma means injury or shock (shock). Deep sense psychological trauma to the emotional experience a surprising, painful and bring serious impact, it was not uncommon for long time. The extent to which people can live normal again after the trauma? Whether trauma can be cured (removed)?

When did you know it was time for insulin?

>That sounds familiar only I went from 5.3 in January to 6.7 in July. I talked with the doc three months ago at my last visit and he wanted to wait for this A1C to come back before making a change. We'll see what happens when I see him in two weeks.<

Your new pet sounds like a cutie, Michael, and I imagine she's big enough to make you have to move pretty quickly to keep up with her on your walks. Good for you for adopting from the local shelter. My present cat came from ours (she's sprawled next to my keyboard under my task lamp as I write this... supervising, you know); I think those homeless babies are somehow more appreciative than anything, getting a second chance for a forever home. But anyhoo, a change of that magnitude in your A1c in so short a time is pretty dramatic. I know you know better than to let your doc put off jumping on this any longer when you see him. After a while, to be told "wait and see" gets a little silly-- it's like, wait and see what, my A1c go up even more?

Caviar de Lentilles de Puy - French Puy Lentil Spread - 37g carbs

Caviar de Lentilles de Puy - French Puy Lentil Spread
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 20%)
Veggie
Amount Measure Ingredient -- Preparation Method
4 cups warm cooked lentils
1 small onion -- finely chopped
1 garlic clove -- minced
2 ripe tomatoes -- diced
1 tablespoon minced fresh flat-leaf parsley
1 tablespoon minced fresh chervil
1 tablespoon olive oil -- to 3 T, as desired
1 teaspoon wine vinegar -- to 2 t., or to taste
salt and freshly ground pepper to taste
2 hard cooked eggs -- diced
To serve: -- toasted bread, quartered in triangles
For garnish: -- frisee leaves

Combine the lentils with the onion, garlic, tomatoes, parsley, and chervil. Season the mixture with the oil, vinegar, salt and pepper, then add the eggs. Pile onto a small plate and set out with the toasts and a handful of frisee. Serves 4 to 6. A mixture of lentils and hard-cooked egg, dressed in an olive oil vinaigrette, is nice to nibble on, piled onto crisp little toasts, along with a glass of good strong Cotes-du-Rhone or a Cahors.

Per Serving (excluding unknown items): 259 Calories; 6g Fat (18.9% calories from fat); 18g Protein; 37g Carbohydrate; 14g Dietary Fiber; 85mg Cholesterol; 34mg Sodium. Exchanges: 2 Grain(Starch) ; 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 20069 0 0 0 0 0 0

Panisses - French Chickpea Polenta - 11g carbs

Panisses - French Chickpea Polenta
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Veggie
Amount Measure Ingredient -- Preparation Method
2 1/2 cups water
1 pinch salt -- plus salt to taste
1 teaspoon olive oil
1 cup chickpea flour
To fry: -- olive oil
pepper -- to taste

Combine half of the water, salt, and olive oil. Pour half in a saucepan and bring to a boil. Reduce the heat to medium. Stir the remaining water into the chickpea flour and mix well, then slowly stir this mixture into the boiling water, stirring as it cooks until the mixture thickens and boils, about 10 minutes. The plop-plop sounds are distinctive of thick bubbling mixture. Take care that your hands do not get burnt as each bubble pops. Oil 6 sauces, pour the chickpea mixture into them, and let cool for at least 2 hours or up to 2 days at a cool room temperature. Preheat the oven to 300F. Cut the chickpea cakes into 1/2 to 1-inch strips and place on a wire rack in a roasting pan. Bake for about 15 minutes on each side, or until slightly dry and crunchy. In a large, heavy skillet, heat 2 inches of the oil over medium-high heat until it begins to smoke. When a cube of bread dropped into the hot oil fries to a golden crisp it is ready. Fry the strips of panisse in batches without crowding the pan until they are golden and crunchy. Using a slotted spoon, transfer to paper towels to drain. Sprinkle with salt and pepper and serve at once. Serves 4 - 6. 'Li Panissa' is Nicoise for 'panisses', the firm polenta-like porridge of chickpea flour left to cook, then cut into strips and fried to a crisp. Drying the strips of panisse in the oven before frying makes the task easier and gives a crisper result.

Per Serving (excluding unknown items): 76 Calories; 2g Fat (24.5% calories from fat); 4g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 42mg Sodium. Exchanges: 1/2 Grain(Starch) ; 1/2 Lean Meat; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0

Pate D'Aubergines - French Eggplant and Cheese Pate - 18g carbs

Pate D'Aubergines - French Eggplant and Cheese Pate
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
2 eggplants -- halved lengthwise
2 tablespoons olive oil
salt -- to taste
8 ounces mushrooms -- diced
1 onion -- chopped
3 garlic cloves -- minced
1/2 cup fresh bread crumbs
3 tablespoons heavy cream
1 teaspoon minced fresh tarragon -- or 1/4 t. dried tarragon
1 cup grated Gruyère -- Emmental, Comte, or Cantal cheese
2 tablespoons freshly grated Parmesan cheese -- (to 3 T.)
4 tablespoons fresh minced chives -- (to 6 T.)

Preheat the oven to 375F. Score the flesh of the eggplants, going up to the skin but not through it. Brush the cut sides with some of the olive oil, sprinkle with salt, and place skin-side down on a baking sheet. Bake until the eggplants are lightly browned and tender, about 30 minutes. Let cool. When cool enough to handle, scrape th eggplant flesh from the skins. Arrange the skins, shiny-side out, in a buttered 6-cup terrine or loaf pan so that it completely lines the pan. Set aside. Heat the remaining oil in a large skillet or saute pan over medium-heat. Saute the mushrooms, onions, and garlic until the mushrooms are lightly browned and softened, then add the eggplant flesh, breadcrumbs and cream. Heat through, then stir in the tarragon and half of each cheese. Heap the mushroom-eggplant mixture onto the eggplant skins and press firmly to even it our. Sprinkle the top with the remaining cheese. Bake until the cheese melts and sizzles, about 20 to 25 minutes. Let cool, then cover and refrigerate until ready to serve. To serve, cut into squares or slices, arrange on a plate, and sprinkle with chives. Serve 4 - 6. A slab of chopped eggplant and mushrooms baked with cheese makes a delicious pate-like starter. Serve cold, as a nibble, along with a plate of whole lightly toasted blanched almonds.

Per Serving (excluding unknown items): 259 Calories; 17g Fat (56.5% calories from fat); 11g Protein; 18g Carbohydrate; 6g Dietary Fiber; 38mg Cholesterol; 146mg Sodium. Exchanges: 0 Grain(Starch) ; 1 Lean Meat; 3 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 20210

Rillettes D'Epinards au Citron - French Lemon-Scented Spinach Spread - 5g carbs

Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals) LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
1 bunch spinach -- cut into ribbons, or 1 pound frozen spinach
6 chard leaves -- (or so), coarsely chopped, reserve stalks for another purpose
3 shallots -- minced
3 garlic cloves
2 tablespoons butter
1 handful arugula leaves -- coarsely chopped
freshly ground nutmeg -- to taste
2 tablespoons creme fraiche
1 tablespoon minced fresh dill weed
3 tablespoons minced fresh parsley
1/8 teaspoon grated lemon zest
juice of 1/2 lemon -- or to taste
salt and freshly ground pepper to taste
To serve: -- thinly sliced pain levain, or sour rye country bread

Blanch the fresh spinach and the chard until just bright green, then rinse with cold water and squeeze dry. Let drain in a colander for a few moments. If using frozen spinach, defrost and squeeze dry (save the liquid for soup or another use). Meanwhile in a medium 2 to 3-inch deep saute pan or skillet over medium heat, saute the shallots and garlic in the butter until they have softened, then add the arugula, spinach, and chard and cook a few minutes until the greens have absorbed the butter. Remove from the heat and stir in the nutmeg, creme fraiche, dill, parsley, lemon zest, and lemon juice. Season with salt and pepper. Serve with thin slices of country rye. Serves 4. Rillettes is a soft, spreadable savory meat paste, served in a little crock for spreading, or spread thinly onto a thick slice of sour pain levain. This spinach pate-like spread has a similar consistency. Other greens such as chard and arugula give a nice complexity to the spinach, but if they are unavailable, simply omit and double the amount of the spinach.

Per Serving (excluding unknown items): 97 Calories; 8g Fat (70.5% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 200mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Socca - French Chickpea Crepes - 13g carbs

Socca - French Chickpea Crepes
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
1 cup cold water -- (to 1 1/2 cups) or more as needed
1 teaspoon salt
4 tablespoons olive oil -- (to 5 T)
1 cup chickpea flour
freshly ground black pepper -- to taste

Preheat the broiler. Slowly whisk the water, salt, and 2 tablespoons of the olive oil into the chickpea flour, mixing until it forms a batter the thickness of crepe batter. It will still have a few lumps; strain to smooth out the lumps if desired or just leave the lumps, to add a rustic quality to the socca. Heat a 12 to 18 inch heavy cast-iron, steel or lined copper pan over medium-high heat, then drizzle 1 tablespoon of the olive oil into it and swirl the oil around to coat the pan. Pour or ladle in the 1/4 cup to 1/2 cup batter and swirl around the hot oiled pan, letting the batter roll up onto the sides then back down again. Cook the thin layer of batter until crusty brown on the bottom; take care that it does not burn. At this point, the top of the pancake will portably still be damp. Place it under the hot broiler for a minute or two to cook the top until no longer moist. Using a metal spatula, cut the socca into squares or wide strips and scrape out of the pan (it will stick a little in spots). Serve at once, sprinkled with pepper. Continue until the batter has been used up, or you have enough socca for the time being. Leftover batter can be stored, well covered, in the refrigerator for 3-4 days. Serves 4. This specialty of Nice is most often found in the little shops and bars that punctuate the streets of the old town - Vieux Nice and its picturesque Cours Saleya market - and in the market that winds around the streets surrounding the old train station. It serves as a mid-morning snack, or 'casse-croute' , vendors and manual workers sip a glass of chilled rose and nibble on this rather unrefined huge crepe of chickpea flour cooked in hot olive oil an served hot in wide strips. Home made socca makes a good hors d'oeuvre, too. It is best prepared over a wood-burning fire in a covered grill, the faint whiff of smoke perfuming the nutty, vegetal flavor of the chickpeas.

Per Serving (excluding unknown items): 204 Calories; 15g Fat (64.7% calories from fat); 5g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 549mg Sodium. Exchanges: 1 Grain(Starch) ; 1/2 Lean Meat; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0

Tapenade Verte - French Green Olive and Almond Paste Spread-2g carbs

Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
1 cup pitted green olives -- halved
3 tablespoons almonds -- toasted, peeled and coarsely chopped
1 garlic clove -- chopped
2 teaspoons capers -- drained and rinsed
1/2 teaspoon chopped fresh rosemary -- (to 1 teaspoon)
fresh lemon juice -- to taste
2 tablespoons olive oil -- or as needed

In a blender or food processor, combine the olives, almonds, garlic, capers, rosemary and lemon juice and puree until chunky. Gradually blend in the olive oil until you have a thick, slightly chunky mixture. Cover and refrigerate for up to 1 week. Makes 1/2 to 3/4 cups (8 one-tablespoon servings). The combination of green olives and crunchy almonds is quintessentially Provencal one, tasting of a summer afternoon as it drifts into evening.

Per Serving (excluding unknown items): 70 Calories; 7g Fat (85.4% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 154mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0

Turkish Yogurt and Feta Vegetable Sauce - 3g Carbohydrate; trace Dietary Fiber

Yogurt and Feta Vegetable Sauce
Recipe By :Cousin Fatima
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
4 oz. crumbled feta cheese
3/4 cup plain nonfat yogurt
2 Tbsp. milk
1 clove garlic -- peeled
1/3 cup chopped seeded tomato
1/3 cup chopped seeded peeled cucumber
1 tablespoon finely chopped fresh dill -- or fresh mint leaves

PLACE cheese, yogurt, milk and garlic in food processor or blender container; cover. Process until well blended. ADD tomatoes, cucumbers and dill; mix well. SERVE immediately. Or, cover and refrigerate until ready to serve. Makes 2 cups (8 one-quarter cup servings). Serve in pita sandwiches,on bean burgers, grilled vegetables, baked potatoes, or thin with apple cider vinegar to taste, adding olive oil for a gazpacho-like consistency, and season with freshly ground black pepper.

Per Serving (excluding unknown items): 54 Calories; 3g Fat (52.7% calories from fat); 3g Protein; 3g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 177mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 2689 901003 0

How do you feel if you having really high blood sugar levels?

Unfortunately for me, I feel great when I am having really high blood sugar levels, such as 225, etc. I wish I did feel bad, but I don't. I actually start getting that shaky feeling in my stomach when I start getting a little under 120. And by the time I am at 100, I am shaky. It's crazy....but I guess we are all different.

This is actually pretty typical and one of the things that makes uncontrolled (undiagnosed or just ignored) diabetes so dangerous-- let's face it, if it hurt, we'd work a lot harder at getting things controlled, wouldn't we. But the pysical symptom-changes involved getting up to those 200+ levels are often so gradual, we just get used to the way it feels, and we don't question it. I was diagnosed twice (long story), and the second time, my diagnosis A1c was 14.7, which equates to about a 430 *average* blood sugar... my god! But I was working full time, taking care of a big house and two teenagers and the husband, and I thought I was doing okay. Sure, I was a little dry-mouthed, thirsty and stuff, but... I already knew I had diabetes and that I'd gained a bunch of weight; I figured I was getting less and less controlled, but I was managing, so... when I finally faced the music and got back into treatment (shocked to find just how far out of control I was), it was more out of guilt (I knew better than continue to do that to myself) than because I felt physically bad.

Diabetes is *dangerous*. Type 2 normally comes on gradually, in stages, and it doesn't usually scream for treatment until it's waaaaaay over the top. Meanwhile, we've gotten used to that sleepy, thirsty, duh-brained feeling, the depression and lackluster way of being, and think it's just us being us. Then when we get into treatment, our body goes into a "WTF is this" kind of reaction for a while, responding with shakiness and protesting that "we *liked* being half asleep, why are you waking us up?" So that we're duped into thinking we were better off before, and getting into control feels awful, so why bother. Truth is, the shakiness of better control goes away pretty quickly if we just keep on keeping on, working at normalizing our blood sugar levels. None of us should be accepting 150-200+ daily averages as our "normal"; nothing could be farther from the truth, and this is dangerous.

CHARRED TOMATO & CHICKEN TACOS: Charring tomatoes in a cast-iron skillet give you great smoky flavor!

Servings: 6
Yield: 6 servings, 2 tacos each
Total Time: 35 minutes
Prep Time: 35 minutes
Recipe Ingredients:
1. 1 pound ripe plum tomatoes cored (about 4-5)
2. 2 teaspoons extra-virgin olive oil divided
3. 1 pound boneless, skinless chicken breasts trimmed and cut into 1-inch chunks
4. Salt & freshly ground pepper
5. 1 large white onion finely chopped (about 1 1/2 cups)
6. 2 cloves cloves garlic very finely chopped
7. 2 jalapeño peppers seeded and very finely chopped
8. 2 tablespoons lime juice
9. 2 tablespoons chopped fresh cilantro
10. 4 scallions chopped
11. 12 corn tortillas warmed
12. 1/4 cup reduced-fat sour cream for garnish
13. 2 limes cut into quarters
Recipe Steps:
1. Heat a large cast-iron skillet over high heat until very hot. Place tomatoes in the skillet and turn occasionally with tongs until charred on all sides, about 10 minutes. Transfer to a plate to cool slightly. Cut in half crosswise; squeeze to discard seeds. Chop the remaining pulp and skins; set aside.
2. Add 1 teaspoon of the oil to the pan and heat over high heat until the oil is very hot. Add chicken and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides and no longer pink in the center, about 5 minutes. Transfer to a plate and set aside.
3. Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and jalapeños and cook, stirring, for 1 minute more. Add lime juice and the reserved chicken and tomatoes. Bring to a simmer and stir in cilantro and scallions. Season to taste with salt and pepper. Cover to keep warm.
4. Spoon filling into warm tortillas, roll up and serve with sour cream and lime wedges.
Recipe Tips & Notes:
1. Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.
Recipe Nutrition:
Per serving: 310 calories; 7 g fat (2 g saturated fat, 3 g mono unsaturated fat); 68 mg cholesterol; 35 g carbohydrates; 28 g protein; 6 g fiber; 140 mg sodium; 613 mg potassium

Spicy Vegetable Soup

Servings: 4
Yield: 4 servings, about 2 1/4 cups each
Total Time: 40 minutes
Prep Time: 30 minutes
To Make Ahead: Cover and refrigerate for up to 2 days.
Recipe Ingredients:
1. 2 tablespoons extra-virgin olive oil
2. 1 large onion, diced
3. 1-3 teaspoons hot paprika, or to taste
4. 2 14-ounce cans vegetable broth
5. 4 medium plum tomatoes, diced
6. 1 medium yellow summer squash, diced
7. 2 cups diced cooked potatoes
8. 1 1/2 cups green beans, cut into 2-inch pieces
9. 2 cups frozen spinach (5 ounces)
10. 2 tablespoons sherry vinegar or red-wine vinegar
11. 1/4 cup chopped fresh basil or prepared pesto
Recipe Steps:
1. Heat oil in a Dutch oven over medium heat. Add onion, cover and cook, stirring occasionally, until beginning to brown, about 6 minutes. Add paprika and cook, stirring, for 30 seconds. Add broth, tomatoes, squash, potatoes and beans; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are just tender, about 12 minutes. Stir in spinach and vinegar; continue cooking until heated through, 2 to 4 minutes more. Ladle soup into bowls and top with fresh basil or a dollop of pesto.
Recipe Nutrition:
Per serving: 253 calories; 8 g fat (1 g saturated fat, 5 g mono unsaturated fat); 0 mg cholesterol; 40 g carbohydrates; 9 g protein; 10 g fiber; 485 mg sodium; 1032 mg potassium

Thursday 23 July 2009

Sicilian Eggplant Sauce - 21g Carbohydrate; 5g Dietary Fiber

Sicilian Eggplant Sauce
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
1 tablespoon pine nuts
1 tablespoon sunflower seeds
2 garlic cloves -- peeled and crushed
5 tablespoons olive oil
1 1/2 tablespoons sun-dried tomato paste
1 large eggplant -- diced
4 tomatoes -- coarsely chopped
4 tablespoons chopped fresh parsley
salt and freshly ground pepper to taste
To serve: cooked pasta to serve 4 people
8 (to 12) black olives
fresh parsley sprigs

Toast pine nuts and sunflower seeds in a dry skillet. Saute garlic in oil and add sun-dried tomato paste. Stir and add eggplant. Cook gently over low heat 8-12 minutes until tender (do not allow it to become mushy). Add tomatoes, chopped parsley, toasted nuts and seeds, salt and pepper and cook for another 2-3 minutes. Spoon over pasta and garnish with black olives and sprigs of fresh parsley. Makes 4 servings. Eggplant is a great favorite in Sicily so no market is complete without great mounds of this beautifully shiny, deep purple vegetable. It crops up in many sauces with a lot of different ingredients and flavorings. Here toasted nuts and seeds give a slightly crunchy texture. I think this particular sauce goes well with rotelle, the pasta shaped like small wheels. Serve with a mixed leaf salad, including arugula or watercress, dressed with yogurt and lemon.

Per Serving (excluding unknown items): 260 Calories; 22g Fat (66.3% calories from fat); 3g Protein; 21g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 94mg Sodium. Exchanges: 1/2 Grain(Starch) ; 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Sicilian Eggplant Sauce - 21g Carbohydrate; 5g Dietary Fiber

Italian Rich Ricotta Sauce - 8g Carbohydrate; 1g Dietary Fiber

Rich Ricotta Sauce
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
Neapolitan Tomato Sauce:
1 garlic clove -- peeled and crushed
1/4 cup olive oil
1 pound very ripe tomatoes -- coarsely chopped
1 pinch sugar
salt and freshly ground pepper to taste

1 cup whipping cream
4 ounces ricotta cheese -- or fresh goat cheese, slightly mashed
freshly ground black pepper
To serve: cooked pasta to serve 4 people
freshly grated Parmesan cheese

Make tomato sauce: Gently saute garlic in olive oil in a large saucepan. After 1-2 minutes add tomatoes, sugar, salt and pepper. Bring to a boil and cook over medium heat for 10-15 minutes, stirring frequently. The tomatoes should cook down to a thick sauce. Use sauce as is or puree in a blender. Stir in cream. Bring mixture to a simmer. Add cheese and black pepper and heat through. Pour over pasta and toss well together. Serve with freshly grated Parmesan cheese. Makes 4 servings.

VARIATIONS: Add chopped fresh herbs just before serving.
The classic version of this sauce, which was first cooked for me by a friend who lives in Rome, is made with a mild ewe's milk ricotta. However I have made it with the more strongly flavored goat's milk ricotta and with fresh goat cheese. Other cheeses which work well include garlic and herb roulades and Boursin. This sauce is quite thick but still manages to get into the hollows and folds of most pasta shapes. Serve with a raw spinach salad.

Per Serving (excluding unknown items): 397 Calories; 40g Fat (87.3% calories from fat); 5g Protein; 8g Carbohydrate; 1g Dietary Fiber; 96mg Cholesterol; 56mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 7 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Peas Sauce and Ditalini - 27g Carbohydrate; 10g Dietary Fiber

Peas Sauce and Ditalini
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
2 tablespoons olive oil
1/2 garlic clove -- peeled and crushed
10 sprigs Italian parsley -- chopped
1 pound frozen peas -- (1 16-oz package)
1/4 cup vegetable stock
To serve: cooked pasta to serve 4 people -- as entree or 6 as starter
salt and freshly ground pepper to taste
chopped Italian parsley

Heat oil in a pan and saute garlic for 2 minutes. Stir in parley, peas and stock. Bring to a boil. Continue stirring and simmer 2-3 minutes. Add pasta and toss over medium heat for a minute. Season, and serve sprinkled with chopped parsley. Makes 4 servings. The dish is unusual in that the peas are dominant and the pasta is secondary. It will serve 4 people, or 6 as a starter.

Per Serving (excluding unknown items): 212 Calories; 9g Fat (33.9% calories from fat); 11g Protein; 27g Carbohydrate; 10g Dietary Fiber; trace Cholesterol; 313mg Sodium. Exchanges: 1 Grain(Starch) ; 2 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0

Mozzarella and Tomato Sauce from Tuscany - 7g Carbohydrate; 1g Dietary Fiber

Mozzarella and Tomato Sauce from Tuscany
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
3 tablespoons olive oil
1 fresh red chile pepper -- seeded and coarsely chopped
3 garlic cloves -- peeled and minced
1 pound ripe tomatoes -- coarsely chopped
1/4 pound mozzarella cheese -- cut into pieces
salt and freshly ground pepper to taste
To serve: cooked pasta to serve 4 people

Heat oil in a large skillet and saute chile pepper and garlic in 1-2 minutes. Add tomatoes and cook 5 minutes until most of the juice from tomatoes has evaporated. Add mozzarella. Lower heat and stir until cheese melts and combines with tomatoes. When cheese becomes stringy, add salt, pepper and pasta. Stir with a spoon to coat each piece of pasta with sauce. Serve in deep bowls, spooning sauce over the top. Makes 4 servings. Mozzarella cheese gives this Tuscany sauce a thick stringy texture that goes well with short tubular pasta, particularly penne. If fresh tomatoes are not available use 2 cans (14-oz) of tomatoes, drained. Serve with a salad of mixed greens, shredded celery and chopped parsley.

Per Serving (excluding unknown items): 209 Calories; 17g Fat (72.8% calories from fat); 7g Protein; 7g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 128mg Sodium. Exchanges: 1 Lean Meat; 1 1/2 Vegetable; 3 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0

Mexican Chili Sauce - 8g Carbohydrate; 2g Dietary Fiber

Mexican Chili Sauce
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
1 garlic clove -- peeled and minced
4 (to 5) green onions -- or 2 shallots, trimmed and minced
1 fresh green chile pepper -- seeded and minced
3 frim ripe tomatoes -- seeded and chopped
1 small zucchini -- minced
2 tablespoons chopped fresh cilantro leaves -- or coriander
salt and freshly ground pepper to taste
juice of 1 lime -- or 1/2 lemon
1/4 cup olive oil
To serve: cooked pasta to serve 4 people
fresh cilantro sprigs -- or coriander sprigs

Place all ingredients except lime juice or lemon juice, oil, pasta and cilantro or coriander sprigs in a bowl. Beat lime or lemon juice and oil together and pou over the vegetables. Toss together and pour over vegetables. Toss together and heat, if desired. Mix pasta with the sauce and serve. Garnish with fresh cilantro or coriander. Makes 4 servings. This uncooked sauce was inspired by Mexican salsas, spicy relishes served with many of their main-course dishes. Green chiles give it quite a kick. The mixture can be warmed and served with hot pasta or it can be served cold as a pasta salad. It goes well wit rigatoni. Rather than chop everything by hand you can blend it in a food processor. The end result tastes just as good, although it does not look quite as interesting.

Per Serving (excluding unknown items): 156 Calories; 14g Fat (75.7% calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 1 1/2 Vegetable; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 26093 0 20056 0 0 0 0 0

In a nutshell-1?

Hi...new here. 49 year old woman just diagnosed with type 2 (among other things...I also have high BP, high cholesterol, osteoarthritis in my back, suffer from depression and acid reflux...and peri-menopause to top it off) Basically, I'm falling apart. I could stand to lose a little weight, but nothing that would make a whole lot of difference in all my ailments. Maybe 30 pounds tops. That would actually make me a little too thin, if that's possible. Reading the messages on this list are very depressing. It sound so very hard and confusing... and scary if you don't do it right. Can anyone break it down into something simple?

So sorry about your friend's passing, that's gotta hurt. Falling apart, boy that sounds familiar! I suffer bouts of depression, for which I take an antidepressant which does help. If one doesn't work they say keep trying till you find one that does. Sometimes depression just makes everything else feel worse, and of course you already know that thing is, you CAN"T give up~ it's that simple. You will be diabetic no matter what so you may as well get with the program! I was very confused at first too, just last year. the first basic thing I was told was "don't eat white food". Potatoes, anything made with white flour, rice. that doesn't mean you can't eat any at all, of course, you may just want to lay off for a while. Get yourself a meter and make it your best friend. I began testing before and after eating, one hour after, then two hrs after, to get an idea of what a particular meal, or food, would do to me when eaten. You should be able to get a meter for free from your insurance company, and find out if they cover strips. Carbs are not all bad. Some carbs are very good and you should try and get most of your carbs from veggies. And portions DO count~ sometimes a smaller amount of something makes a big difference.

A low carb diet works for me, I eat lots of veggies, salads, and steamed with a bit of olive oil, I use herbs and things like garlic powder, spices, lots of stir fries, with strips of chicken, pork, veal, beef. Check everything you buy for HIgh Fructose Corn Syrup and put it right back on the shelf. Well, this is what I do, no one can tell you what to do, just offering my take on it.

Carbonara Sauce - 1g Carbohydrate; 0g Dietary Fiber

Carbonara Sauce
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowerCarbs Meat
Amount Measure Ingredient -- Preparation Method
1/4 pound pancetta -- or unsmoked bacon, diced
1 tablespoon olive oil -- or melted butter
2 eggs -- beaten
1 ounce freshly grated Parmesan cheese -- (1/4 cup)
salt and freshly ground pepper to taste
To serve: cooked pasta to serve 4 people

Cook pancetta in oil or butter until crisp. In a small bowl mix eggs, cheese, salt and pepper. Toss hot pasta with hot pancetta and its fat. Add egg and cheese mixture. Toss well until egg is cooked to desired consistency. Serve at once with more Parmesan cheese and black pepper.
Makes 4 servings.

VARIATION: Add a little chopped onion when you cook the pancetta or use onion instead of pancetta.
One story about the origin of this Roman specialty credits Umbrian charcoal burners (carbonari) with its invention. The ingredients are easy to carry around and the sauce could have been cooked over their open fires. Another version suggests that the dish was invented during World War II, in response to American allies' demands for ham and eggs. The 'ham' is usually pancetta or unsmoked bacon, but I have seen recipe which use coppa (cured shoulder of pork), prosciutto and even cooked ham. I like to serve this sauce with fettucine but the classic choice is probably spaghetti.

Per Serving (excluding unknown items): 154 Calories; 10g Fat (61.6% calories from fat); 14g Protein; 1g Carbohydrate; 0g Dietary Fiber; 131mg Cholesterol; 932mg Sodium. Exchanges: 2 Lean Meat; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0

My top 6 Nutrition Tips to Healthy Life

Make sure to fit in your Interval Workout today – remember, interval workouts help you burn 30% more calories then exercising at one set pace and can leave your metabolism elevated for up to 12 hours after each workout. There is no better way to spend your limited fitness time! My top 6 Nutrition Tips:

1) eat breakfast within 1 hour of waking up – this kick starts your metabolism
2) drink 64 ounces of water per day – you should be going to the bathroom every 1 to 2 hours
3) eat every 2 to 3 hours throughout the day including healthy snacks mid-morning and mid-afternoon
4) limit your portion sizes – no seconds
5) limit yourself to one soda per day and no coffee after 12PM
6) limit yourself to 1 dessert per week - Lose 26 pounds in 1 yr. by limiting your desserts! Go from 7 to 1 day to decrease calories by 1,800 (300 per dessert) per week. 3,500 calories burned (more than consumed) equals 1 pound.

Follow these 6 tips and you will be pleasantly surprised how much this improves your energy and health (never mind what it will do for your weight loss if that is one of your goals). Good luck!

Sweet N Sour Cod with Cabbage and Broccoli - 23.23g Carbs, 3.54g Fiber, 16.45g Sugar

From: www.whfoods. org
{This dish does not have sugar but does have honey... so if you cannot use honey use your favorite substitute instead. Also, use low or no salt broth and soy sauce. Take Care, Gloria}. This is a great low-calorie dish that tastes great. It's a healthy
version of sweet n sour that is quick and easy to prepare and uses no sugar. One serving also provides you with 100% of the daily value (DV) for vitamin C, 92% DV for vitamin K, and 50% DV for selenium. Enjoy!
Prep and Cook Time: 20 minutes

1/2 medium onion, sliced medium thick
4 medium cloves garlic, pressed
1 Tbsp chicken or vegetable broth broth
1 Tbsp minced fresh ginger
2 cups small broccoli florets, cut into about 1/2 inch pieces
with no stem for quick cooking.
1 lb cod filet cut into 1 inch pieces (use thick fillets)
4 cups finely shredded green cabbage
2 Tbsp chopped fresh cilantro
Salt and white pepper to taste
1 Tbsp sesame seeds

--> Sweet n Sour Sauce
3 Tbsp soy sauce
1/4 cup rice vinegar
1/4 cup mirin rice wine
2 Tbsp chicken or vegetable broth
2 Tbsp honey
Salt and white pepper to taste

1. Slice onion and mince garlic and let sit for 5 minutes to bring out their health-promoting properties.
2. Mix together sauce ingredients, soy sauce, rice vinegar, mirin,
2 Tbsp broth and honey. Simmer in a small saucepan over high heat for about 15 minutes reducing to half the volume. Set aside. This will intensify the flavor.
3. While sauce is reducing prepare rest of ingredients.
4. Heat 1 Tbsp broth in a stainless steel wok or large skillet. Healthy Stir-Fry onion in broth for 1 minute over medium high heat, stirring constantly.
5. Add garlic, ginger, cod and continue to stir-fry for another 2 minutes.
6. Add broccoli and continue to stir-fry for another minute.
7. Add cabbage and continue to stir-fry for another 2-3 minutes, stirring constantly.
8. Add sweet n sour sauce, cilantro, salt and pepper to taste. Sprinkle with sesame seeds.

Healthy Cooking Tips: Mirin Rice Wine is made with fermented rice and found in the Asian section of any supermarket. If you cannot find it, or do not want to use it, simply omit and add an extra Tbsp of honey. When cutting and cooking cod for dishes such as this it is best to buy fillets that are thick cut. Do not use thin pieces because they will fall apart. When making this recipe, you want to prepare all your ingredients before you start cooking. Once you start to stir-fry it goes fast and it is easy to overcook your ingredients if you are still preparing them. It is also important not to rush reducing your sauce. The flavor dilutes some after it is added to the rest of the ingredients, so you want it to have an intense flavor before adding. Make sure you don't cook the cabbage any longer than the final 2-3 minutes, as it will begin to release its water and dilute the flavor of your dish. For best results slice it very thin and barely cook it.

Serves: 4
Nutrition per Serving: (Note: "--" indicates data is unavailable)
Serving Size: total weight 270.56g
212.30 Calories, 23.97 Calories from fat, 4.12 Calories from Saturated Fat, 21.97g Protein, 23.23g Carbs, 3.54g Dietary Fiber, 1.05g Soluble Fiber, 2.14g Insoluble Fiber, 16.45g Total Sugar, 9.73g Monosaccharides, 1.60g Disaccharides, 2.06g Other Carbs, 2.66g Total Fat, 0.46g Saturated Fat, 0.68g mono fat, 1.05g poly fat, 0g trans fatty acids, 31.47 mg cholesterol, 215.29g water, 5.55g ash,

Vitamins
nutrient amount %DV
vitamin A IU 902.00 IU 18.04
vitamin A RE 106.93 RE
A - carotenoid 81.42 RE 1.09
A - retinol 25.52 RE
A - beta carotene 486.01 mcg
thiamin - B1 0.14 mg 9.33
riboflavin - B2 0.12 mg 7.06
niacin - B3 1.43 mg 7.15
niacin equiv 5.64 mg
vitamin B6 0.57 mg 28.50
vitamin B12 2.55 mcg 42.50
biotin 2.31 mcg 0.77
vitamin C 60.06 mg 100.10
vitamin D IU 34.02 IU 8.51
vitamin D mcg 0.85 mcg
vitamin E alpha equiv 1.23 mg 6.15
vitamin E IU 1.83 IU
vitamin E mg 2.35 mg
folate 69.31 mcg 17.33
vitamin K 73.24 mcg 91.55
pantothenic acid 1.04 mg 10.40
Minerals
nutrient amount %DV
boron 0.02 mcg
calcium 114.41 mg 11.44
chloride 39.16 mg
chromium 2.13 mcg 1.77
copper 0.20 mg 10.00
fluoride -- mg --
iodine 0.99 mcg 0.66
iron 1.73 mg 9.61
magnesium 64.59 mg 16.15
manganese 0.42 mg 21.00
molybdenum 6.63 mcg 8.84
phosphorus 252.79 mg 25.28
potassium 750.75 mg
selenium 35.07 mcg 50.10
sodium 836.16 mg
zinc 0.91 mg 6.07
Saturated Fats
nutrient amount %DV
4:0 butyric 0.00 g
6:0 caproic 0.00 g
8:0 caprylic 0.00 g
10:0 capric 0.00 g
12:0 lauric 0.00 g
14:0 myristic 0.00 g
15:0 pentadecanoic 0.00 g
16:0 palmitic 0.14 g
17:0 margaric 0.00 g
18:0 stearic 0.05 g
20:0 arachidic 0.01 g
22:0 behenate 0.00 g
24:0 lignoceric 0.00 g

Mono Fats
nutrient amount %DV
14:1 myristol 0.00 g
15:1 pentadecenoic 0.00 g
16:1 palmitol 0.06 g
17:1 heptadecenoic 0.00 g
18:1 oleic 0.60 g
20:1 eicosen 0.02 g
22:1 erucic 0.00 g
24:1 nervonic 0.00 g

Poly Fats
nutrient amount %DV
18:2 linoleic 0.57 g
18:3 linolenic 0.11 g
18:4 stearidon 0.01 g
20:3 eicosatrienoic 0.00 g
20:4 arachidon 0.04 g
20:5 EPA 0.04 g
22:5 DPA 0.06 g
22:6 DHA 0.22 g

Other Fats
nutrient amount %DV
omega 3 fatty acids 0.37 g 15.42
omega 6 fatty acids 0.62 g

Amino Acids
nutrient amount %DV
alanine 1.23 g
arginine 1.30 g
aspartate 2.15 g
cystine 0.23 g 56.10
glutamate 3.42 g
glycine 0.99 g
histidine 0.60 g 46.51
isoleucine 0.99 g 86.09
leucine 1.66 g 65.61
lysine 1.83 g 77.87
methionine 0.58 g 78.38
phenylalanine 0.85 g 71.43
proline 1.00 g
serine 0.90 g
threonine 0.91 g 73.39
tryptophan 0.25 g 78.13
tyrosine 0.70 g 72.16
valine 1.09 g 74.15

Other
nutrient amount %DV
alcohol 2.01 g
caffeine 0.00 mg
artif sweetener total 0.00 mg
aspartame 0.00 mg
saccharin 0.00 mg
sugar alcohol 0.00 g
glycerol 0.00 g
inositol 0.00 g
mannitol 0.00 g
sorbitol 0.00 g
xylitol 0.00 g
organic acids -- mg
acetic acid -- mg
citric acid -- mg
lactic acid -- mg
malic acid -- mg
choline -- mg --
taurine -- mg

Peach Frozen Yogurt - 14 g carbs

Rebecca Rather's Peach Frozen Yogurt Serves: 24
Preparation Time: 12 Minutes
Total Time: 1 Hour 42 Minutes
1 1/2 cups low-fat evaporated milk
3 egg yolks
2/3 cup SPLENDA® Sugar Blend
1 tablespoon vanilla extract 6 ripe peaches, peeled and sliced
2 (32 ounce) containers plain low-fat yogurt

Directions:
1. Whisk together evaporated milk, egg yolks, and SPLENDA® Sugar Blend for Baking in a medium saucepan, whisking until SPLENDA® Sugar Blend for Baking dissolves.
2. Cook over medium heat, whisking constantly, until mixture is near boiling and thickens slightly. Stir in vanilla. Spoon custard into a large bowl; refrigerate until cold or let stand until cooled completely, 1 to 2 hours.
3. Place peach pieces in food processor or blender; process until smooth. Combine peaches and yogurt in a large bowl; cover and refrigerate until ready to freeze.
4. Combine peach mixture and custard. Pour into freezer container of an ice cream freezer; freeze according to manufacturer' s instructions. Spoon frozen yogurt into a freezer-safe container; cover and freeze 1 hour or until firm.

Submitted by: Maker of SPLENDA® Sweetener Products
Nutrition Info (per serving): Calories 100 | Calories from Fat 15 | Fat 2g (sat 1g) | Cholesterol 30mg | Sodium 75mg | Carbohydrate 14g | Fiber 0g | Sugar 14g | Protein 6g
Serving Size: 1/2 cup frozen yogurt

Spinach-Turkey Roll-Ups - 2g Carbs, 0g Fiber

From: www.diabeticlivingo nline.com
Honey mustard and a hint of nutmeg jazz up these tantalizing turkey wraps.
Servings: 8
Quick Meal
Contains Dairy
Diabetes-Friendly
Prep Time: 20 min
Total Time: 20 min
2 tsp honey mustard
Dash(es) ground nutmeg,
8 slices turkey breast
1 cup baby spinach
1/2 medium red bell pepper, seeded and cut into thin strips
4 cheese, string (mozzarella) , sticks

1. In a small bowl, stir together honey mustard and nutmeg. Carefully spread mustard mixture evenly onto turkey slices.
2. Divide spinach among turkey slices, allowing leaves to extend beyond the turkey. Top with pepper strips and cheese.
3. Starting at an edge of a turkey slice with cheese, roll up each turkey slice. If desired, cut each roll-up in half.

Make-Ahead Directions: Prepare turkey roll-ups as directed. Wrap each roll-up in plastic wrap. Chill roll-ups in the refrigerator for up to 4 hours.
Servings: 8
Nutrition per Serving: 40 Calories, 1g Total Fat, 1g Saturated Fat, 9mg Cholesterol,
220mg Sodium, 2g Carbs, 0g Dietary Fiber, 5g Protein
Exchanges: 1 Lean Meat

10 Antioxidant- Rich Fruits

Fresh fruit salad is a traditional, healthy dessert. Not only delicious,
it is nutritious, too - the natural antioxidants and fiber of fresh fruit
support the body's defenses and help to keep it running smoothly. When
making a fruit salad, consider including the following choices - according
to the USDA, these fruits are exceptionally high in antioxidants:

Wild blueberries
Cranberries
Blackberries
Prunes
Raspberries
Strawberries
Red delicious apples
Granny Smith apples
Sweet cherries
Black plums

Look for organic varieties at your local farmer's market, and enjoy

Most type 2 diabetics who take meds take metformin

>I am officially on Metformin, starting this morning. I have very little idea what this is going to do to me. Can someone tell me what Lactic acidosis is and how common is it with the use of Metformin? I am a tad nervous about starting this to say the least. What do I need to look out for?<

Most type 2 diabetics who take meds take metformin. Normally the docs start people out with a small amount every day and only gradually increase the dose, since metformin often causes diarrhea and nausea at first (symptoms usually go away in a week or two-- if not, make sure to tell the doc), but if you take it with food, it's usually not bad. Make sure you were given a prescription for the extended release form of the drug-- it's much easier on the insides. Metformin is not considered a hypoglycemic drug, since it doesn't stimulate the pancreas to release more insulin. Instead, it works primarily in two ways-- it helps the body's cells be more sensitive to what insulin there is available, and it works on the liver to keep it from dumping stored glucose into the bloodstream so readily. The overall effect should be a lowering of your blood glucose levels across the board. Lactic acidosis can be a rare but serious side effect of the drug. Go to www.google.com and enter lactic acidosis into their search engine; you'll be shown a few million websites where you can get all the info you want and need. It's important to have liver function tests done a couple times a year, just to check on things. LA caused by metformin is rare-- be aware of it, but you don't need to live in fear of it.

Wednesday 22 July 2009

Peach Frozen Yogurt - 14 g carbs

Rebecca Rather's Peach Frozen Yogurt Serves: 24
Preparation Time: 12 Minutes
Total Time: 1 Hour 42 Minutes
Ingredients:
1 1/2 cups low-fat evaporated milk
3 egg yolks
2/3 cup SPLENDA® Sugar Blend
1 tablespoon vanilla extract 6 ripe peaches, peeled and sliced
2 (32 ounce) containers plain low-fat yogurt
Directions:
1. Whisk together evaporated milk, egg yolks, and SPLENDA® Sugar Blend for Baking in a medium saucepan, whisking until SPLENDA® Sugar Blend for Baking dissolves.
2. Cook over medium heat, whisking constantly, until mixture is near boiling and thickens slightly. Stir in vanilla. Spoon custard into a large bowl; refrigerate until cold or let stand until cooled completely, 1 to 2 hours.
3. Place peach pieces in food processor or blender; process until smooth. Combine peaches and yogurt in a large bowl; cover and refrigerate until ready to freeze.
4. Combine peach mixture and custard. Pour into freezer container of an ice cream freezer; freeze according to manufacturer' s instructions. Spoon frozen yogurt into a freezer-safe container; cover and freeze 1 hour or until firm.

Submitted by: Maker of SPLENDA® Sweetener Products
Nutrition Info (per serving): Calories 100 | Calories from Fat 15 | Fat 2g (sat 1g) | Cholesterol 30mg | Sodium 75mg | Carbohydrate 14g | Fiber 0g | Sugar 14g | Protein 6g
Serving Size: 1/2 cup frozen yogurt

"Kickbacks" of various kinds are endemic, and it starts with medical students

"Kickbacks" of various kinds are endemic, and it starts with medical students. A group of the latter have an organization going whose members pledge NOT to accept any unethical "consideration" --including pens, donuts, what have you--from drug companies. (I have followed this issue for some time, and at one point in my career, was actually on staff at the then-largest PR agency, doing PR for a major drug company--since gobbled up by the largest--AND for its chairman/CEO in his capacity as serving head of the drug industry trade association, which was then called the Pharmaceutical Mfrs Assn. I did not seek out this assignment, though I wanted to get some experience with this agency, which I ultimately resigned from over largely ethical issues. But I did get some very upsetting insights into Big Pharma.)

Drug companies buy lists through specialized brokers that tell them how much of which drugs are being prescribed by individual doctors. Your purchasing record at the local pharmacy is hardly confidential! ! I forget, right now, how overt the influence/kickback aspects of these activities are, but at the very least, it helps them "target" doctors for more rep visits. And I think it goes well beyond that, in terms of punitive and/or rewarding actions. One may believe the best about one's own doctor--and may even be right-- but the industry isn't spending billions(?) to court doctors and other providers just to give away bucks. They KNOW it works, and the return on investment is enormous. (But just remember that, at election time, a good majority of voters reelect their own Congressperson- -convinced that they are exceptions to the general pattern of corruption. But SOMEONE in Washington is voting all those pro-pharma/etc and anti-consumer laws into effect.)

There is lots of info on this issue in the newspapers regularly, if one bothers to read one; even a daily digest, such as are available free by email from the NY Times or The Washington Post, and many more regional sources. Not to mention Web articles, which include some that probably claim all these folks are honest and just indulging in "freedom of commercial speech." Then, of course, there are all the MDs taking lucrative drug-testing con- tracts. Some of these are "regular," local clinicians-- not just MDs on staff at major medical schools or hospitals. (If you want an inside look at how this worked in the case of Prozac. buy or borrow--your library can get it free for you via Inter-Library Loan--a book called Talking Back to Prozac. The doctor who wrote this got the data that we would otherwise never see...Detailed, patient-by-patient results on the trial that the manufacturer legally had to submit to the FDA....but which went nowhere after that...until this doctor used the Freedom of Information Act, which ultimately got the incriminating stuff...There is far, far more to say on this than I have time for, or detailed knowledge of.

"Kickbacks" of various kinds are endemic, and it starts with medical students

Barbs Feta Pesto - 3g Carbohydrate; 1g Dietary Fiber

Barbs Feta Pesto
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals) LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
2 cups fresh basil -- washed
2 ounces olive oil
2 ounces white wine
juice of one lime
2 tablespoons pine nuts -- toasted
4 tablespoons minced garlic
1 cup feta cheese -- crumbled and packed tightly

Place all ingredients in a food processor and whirl until smooth. The feta cheese actually takes awhile to completely process, so be sure you run the food processor long enough.
Makes 2 cups (8 quarter-cup servings)

Per Serving (excluding unknown items): 138 Calories; 12g Fat (80.5% calories from fat); 4g Protein; 3g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 211mg Sodium. Exchanges: 0 Grain(Starch) ; 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0

Feta Mediterranean Pesto

Feta Mediterranean Pesto
Recipe By :Cousin Fatima
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals) LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
1 cups fresh flat leaf parsley
1/2 cup fresh basil leaves
1/4 cup fresh mint leaves
1/4 cup fresh Greek oregano leaves
2 cloves garlic -- (2 to 4)
2 tablespoons crumbled feta cheese
1/4 cup freshly grated Parmesan cheese
1/4 cup pine nuts -- toasted
1 artichoke heart -- roughly chopped
2 tablespoons chopped oil-packed sun-dried tomatoes -- drained
1/4 cup extra-virgin olive oil
1/2 teaspoon red pepper flakes

In a food processor, combine the basil,garlic, feta cheese, Parmesan cheese, pine nuts, artichoke heart, and sun-dried tomatoes. Cover, and pulse, adding oil as needed to facilitate blending until smooth. Taste, and season with salt and pepper.
Makes 2 cups (16 two-tablespoon servings). Good on pizza, baked potatoes, pasta or rice.

ChupaNote: Add 1 T. freslhy squeezed lemon juice to preserve green color of herbs. You can used any mix of herbs, to taste, rather than the mint and oregano.
Per Serving (excluding unknown items): 58 Calories; 5g Fat (77.8% calories from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 46mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 0 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 3390 0 0 0 0 0 1448 0 0

Greek Feta, Red Onion And Tomato Salsa - 18g Carbohydrate; 4g Dietary Fiber

Feta, Red Onion And Tomato Salsa
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals) LowerCarbs
Amount Measure Ingredient -- Preparation Method
2 red onions -- peeled and diced
1 tablespoon olive oil
1 1/2 teaspoons fresh oregano leaves -- minced
1/2 cup coarsely chopped fresh parsley leaves
2 small cucumbers -- peeled, halved lengthwise, seeded, cut into 1/4-inch-thick half-moon slices
4 large ripe tomatoes -- 1/2 pound each, peeled, seeded and cut into1/4-inch dice
1/2 teaspoon salt -- plus more to taste
1 teaspoon freshly ground pepper -- plus more to taste
1/4 cup feta cheese -- crumbled

Combine the red onion, olive oil, oregano and parsley in a large glass or ceramic bowl. Add the cucumbers, tomatoes, salt and pepper. Mix well. Store in an airtight container in the refrigerator for up to 2 days. Add the feta and toss just before serving. Season to taste with additional salt and pepper. YIELD: Four servings Spooned on a plate this salsa is a tangy base for slices of cold, peppered [favorites]. It can also be tossed with cold pasta to make a refreshing salad.

Per Serving (excluding unknown items): 135 Calories; 6g Fat (38.0% calories from fat); 5g Protein; 18g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 392mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 3 1/2 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 3390 0 0 0 0 0 0

Greek Feta, Red Onion And Tomato Salsa - 18g Carbohydrate; 4g Dietary Fiber

FETA: Greek Coleslaw - 5g Carbohydrate; 2g Dietary Fiber

Greek Coleslaw
Recipe By :Cousin Fatima
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
1 pound coleslaw mix
1/4 cup shredded carrots
1/4 cup shredded red cabbage
1/4 cup shredded red bell pepper -- about 1/2 large red bell pepper, grilled and peeled
1/4 cup chopped fresh oregano -- leaves finely chopped, preferably Greek
1/4 cup chopped fresh thyme leaves -- finely chopped
1/4 cup chopped fresh mint -- finely chopped
1/2 cup pitted Kalamata olives -- chopped
1/2 cup feta cheese -- crumbled
2 tablespoons capers -- drained
2 tablespoons extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
salt and freshly ground pepper to taste

Whisk olive oil into lemon juice into one tablespoon at a time. Fold together all ingredients and gently toss with lemon juice/olive oil dressing. Makes 8 servings

ChupaNote: I like 1/2 t. prepared roasted minced garlic in the lemon juice/olive oil mix. Also add a pinch of cayenne pepper and a pinch of white pepper. This needs very little salt, between the feta and the Kalamata olives.
Per Serving (excluding unknown items): 86 Calories; 7g Fat (65.6% calories from fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 222mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 20164 0 0 0 902678 0 0 0 0 0

Greek Feta Hummus - 16g Carbohydrate; 3g Dietary Fiber

Greek Feta Hummus
Recipe By :Cousin Fatima
Serving Size : 7 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals) LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
1 garlic clove
15 ounces garbanzo beans, canned -- drained
1/2 cup feta cheese -- rinsed, dried and crumbled
1/4 cup freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
1/2 teaspoon red cayenne pepper
1/2 teaspoon paprika -- sweet
1/4 cup pitted Kalamata olives
2 tablespoons fresh flat-leaf parsley -- leaves only
water -- as needed

Pulse garlic in food processor until minced. Add drained beans, feta cheese, lemon juice, olive oil and pepper and cayenne. Process until smooth. Add olives and flat leaf parsley and pulse to desired consisteny. Add water, by tablespoons, if necessary
Serves 6-8.

Per Serving (excluding unknown items): 144 Calories; 7g Fat (45.0% calories from fat); 5g Protein; 16g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 344mg Sodium. Exchanges: 1 Grain(Starch) ; 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 926010 0 0

Greek Feta Relish - 1g Carbohydrate; trace Dietary Fiber

Greek Feta Relish
Serving Size : 20 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals) LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
1 1/2 cups feta cheese -- crumbled
3/4 cup canned artichoke hearts -- chopped
2 tablespoons fresh mint -- finely chopped
2 tablespoons kalamata olives -- chopped
1 large clove garlic -- minced

Combine all ingredients in bowl, mixing well. Cover and chill. Makes 2-1/4 cups (20 one-tablespoon servings)
Per Serving (excluding unknown items): 37 Calories; 3g Fat (67.3% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 171mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0

I Just Noticed my Weight Loss!

You know how sometimes even though you *know* you lost weight either by the scales and or the way your once tight clothes now fit nice and loose (some of my jeans and slacks are so loose now that I have to tug on them to keep them up) you still don't *see* the loss in the physical sense? Well here I sit at work and it used to be when I sat at my desk my tummy was so big that it would actually touch the edge of the desk but I glanced down just a few minutes ago and noticed that now there must be a couple of inches between my tummy and the desk. Yay! I am so happy! And I'm noticing that my once very prominant double chin is also fading. And I have much more energy. Like it used to be no matter how well I slept, when working the 3rd shift I could not stay awake for anything (two shifts I drifted off and my time to answer was at like 281 (every 10 is 60 seconds so that was not good!) because I was so dead to the world that I didn't hear my lines ringing. But my last 4 3rd shifts I have stayed awake with no problem, and even for a little while after I got home again. Which was good cuz then I sleep later...

Also, my WW meeting is on Wednesday mornings (which is the morning after one of my 3rd shifts at 8:30am, and my 3rd shift ends at 6am so I just try to stay awake at least till after the meeting), and it used to be even though the topics are always great and my team leader is also great and interesting I would be so fatigued that I would start to drift off... But the last couple of meetings I have been wide awake. I did try other meetings for awhile (all lead by the same Wednesday morning person) because of the near drifting off issues- so I tried later in the day meetings and one I did like but this one is the best one because it's the only one that is so close to me! It's only like 5 or 10 minutes away so that's great with gas prices and
today's economy so I'm glad I am staying awake now. And last but not least, I was getting moody and crabby a lot, but now I have a lot more patience. Oh I lied! One more thing, I was starting to make silly mistakes at work (paging the wrong person, forgetting to dispatch calls, etc.) but I have been more focused. I am sure it is all due to the weight loss. Well, some of that stuff was repititious for some but rather than have to type it up to everyone I wanted to share this with several times I just got lazy and typed one message to everyone. So sorry to the ones who already knew a lot of what I said here.

Friday 31 July 2009

Thursday 30 July 2009

Wednesday 29 July 2009

Monday 27 July 2009

Saturday 25 July 2009

Friday 24 July 2009

Thursday 23 July 2009

Wednesday 22 July 2009

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