Chronic Reactive or Fasting Hypoglycemics

If I understand what you said she goes low but is NOT under medication for diabetes. This happens sometimes while diabetes is developing, and sometimes just stays there at this point.

I saw another message sayig dhe should eat a fast acting carbohydrate, such as glucose pills, candy or OJ. This may work short term, but for a chronic Reactive Hypoglycemic, if that's really what she is, this may backfire. Problem she has is that her pancreas doesn't make insulin fast enough to cover need, especially when she has just eaten a lot of carbs in a meal. SO her body tries to catch up after the fact, and her blood glucose (or bg) level goes real high real fast. Then the insulin finally catches up but doesn't know when to stop, so insulin keeps flowing out and drives her bg down suddenly. That usually happens about 2 hours after eating a lot of carbs. Reason I brought it up is that when she egoes low and eat carbs the new carbs will raise her bg fast, but the same reaction can happen after she recovers. Looping back through it isn't the best idea, for sure...read more

READ MORE - Chronic Reactive or Fasting Hypoglycemics

Use Meal Planning to Boost Your Enjoyment of a Variety of Foods

If you've recently been diagnosed with diabetes, you may wonder what food choices you should make. You will be happy to know that many foods can fit into a diabetes meal plan. This is especially important with the approaching holiday season. It is important to choose more healthful options like fruits, vegetables, whole grains, non-fat dairy products, beans, and lean meats when planning your meals and snacks each day. There is no one perfect food or particular food to avoid. Divide Portions and "Rate Your Plate"

When planning your meals, it may be helpful to "Rate Your Plate" as the American Diabetes Association states. A quick way to be sure you are consuming a variety of healthful foods is to draw an imaginary line through the center of your plate. Then draw a line to divide one of those sections into two. About one-fourth of your plate should be filled with grains or more starchy foods such as brown rice, pasta, or peas. One-fourth of your plate should also be filled with protein, such as lean meat, fish, poultry, or tofu. The last half of your plate should be filled with non-starchy vegetables like broccoli, carrots, salad or green beans. It is important for someone managing diabetes to consume regular meals along with snacks between those meals to help control blood glucose levels.

Counting Your "C"s
How many carbohydrates should these meals and snacks be comprised of? The recommended amount of carbohydrates at meals and snacks depends on your calorie and activity levels, and on any diabetes medications you might be taking. For example, a dinner might include 45 to 60 grams of carbohydrate, while a snack may contain 15 to 30 grams. To know how many carbohydrates you can have at each meal, visit Diabetes Control for Life (tm) where you will find helpful meal plans and recipes tailored to your needs. The tools on this site are a great way to get "In Control" as a beginner or to spice up things as a veteran! Eat right today with helpful meal plans and recipes tailored to your needs...read more

READ MORE - Use Meal Planning to Boost Your Enjoyment of a Variety of Foods

Fitting into the same size jeans I wore in high school!

I have now lost a total of 46 pounds since October 2008 and am fitting into the same size jeans I wore in high school (6 years ago)!! Ironically enough I am about 10 pounds heavier than I was in high school. It just proves that muscles weighs and takes up less room than fat! I have always been on the larger side but I am beginning to believe I can actually be a smaller person; being in the same size I wore 6 years ago is more confirmation that I can do this! Last month I wanted to give up on working out. I had hit a plateau at 40 pounds lost. Still being I am 80+ pounds overweight I knew I shouldn’t be at a standstill with my weigh loss. Every Tuesday I would get on my scale and the number was the exact same. I was pushing myself with my intervals and NEWO and nothing changed… then it hit me; I need to focus on my nutrition.

Nutrition is the hardest part for me because I love my food. When I started on my healthy lifestyle journey, I told myself I would start by working out first and worry about food later. I knew if I wanted to continue on the journey I had to make a change with my food. That meant bring my lunch to work and not going out to eat every day, finding healthy snacks instead of the convenient office snacks of chocolate, candy, chips and soda, and of course more water. I never realized how sabotaging it was to wait until I was ravenous before eating my next meal. Sometimes I would only eat two or three times in a day but would end up eating twice or three times as much food during each meal because I was so hungry. With a set schedule of eating every two and a half hours, I don’t feel hungry and find it much easier to avoid overeating and making bad food choices.

I am sure this isn’t the only hurdle in my healthy journey but I am so happy I didn’t turn around because I was scared to tackle the issue. It wasn’t as scary as I though it would be and since I love cooking, even more exciting for me to learn new recipes. The weight that I have lost does not compare to the things I have learned and developed through the past many months and I can’t wait for what is around the corner… Greater things are still to come!!

READ MORE - Fitting into the same size jeans I wore in high school!

Green and Yellow Bean Salad - 2g Carbs, 3g Fiber

Green and Yellow Bean Salad
By The Canadian Living Test Kitchen
To retain the color and crispness of the beans, make this salad as close to the time of your get-together as possible.
Servings: 6
12 oz (375 g) each green and yellow beans
2 Tbsp (25 mL) chopped fresh oregano
2 Tbsp (25 mL) extra-virgin olive oil
2 Tbsp (25 mL) wine vinegar
2 tsp (10 mL) grainy mustard
1 clove garlic, minced
1/2 tsp (2 mL) each salt and pepper
Half red onion, thinly sliced

Fill bowl with ice water. In large pot of boiling salted water, blanch green beans until tender-crisp, 3 to 4 minutes. With slotted spoon, transfer to ice water; stir until cold. Drain on towel-lined plate. Repeat with yellow beans. (Make-ahead: Wrap and refrigerate for up to 4 hours.) In large bowl, whisk together oregano, oil, vinegar, mustard, garlic, salt and pepper. Add onion and green and yellow beans; toss to combine.

Servings: 6
Nutrition per Serving: 96 Calories, 5g Total Fat, 1g Sat Fat, 0mg Cholesterol,
3g Protein, 12g Carbs, 3g Fiber, 482mg Sodium
calcium 6%, iron 12%, vit A 8%, vit C 22%, folate 20%

READ MORE - Green and Yellow Bean Salad - 2g Carbs, 3g Fiber

Lately Having to Do With Getting Used to The Insulin Pen

I've been posting questions lately having to do with getting used to the insulin pen. So, here are three more:

1. If you consumed more carbs than you should have on day 1, are you still seeing higher readings the next day?

2. If your carb intake is steady, do you still have high reading days and low reading days? How much of a swing do you experience?

3. I know everybody is different, but I'd like to know what your carb limit (grams) is per meal to keep your readings where you want them.

READ MORE - Lately Having to Do With Getting Used to The Insulin Pen

Catfish Amandine - 10g Carbs, 1g Fiber

Catfish Amandine
From: Eating Well Magazine January/February 2007
Here, we use healthier extra-virgin olive oil with a bit of butter added for its flavor instead of the tablespoons of butter usually used to make classic "amandine" sauce for pan-fried catfish fillets. The results are delicately flavored and have only a third of the calories, fat and sodium of a classic version.

NUTRITION PROFILE:
Low Calorie | Low Carb | Low Sodium | Low Sat Fat | Diabetes Appropriate | Healthy Weight
Servings: 4
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy
1 Tbsp Plus 1 1/2 tsp extra-virgin olive oil, divided
1 Tbsp butter
1/4 cup sliced almonds
3 cloves garlic, thinly sliced
1/2 cup low-fat milk
1 large egg, lightly beaten
1/3 cup all-purpose flour
1/2 tsp salt
1/2 tsp cayenne pepper
1 lb catfish, cut into 4 portions
2 Tbsp lemon juice
1 Tbsp chopped fresh parsley

1. Heat 1 tablespoon oil and butter in a small saucepan over medium heat. Add almonds and garlic and cook until both are just beginning to brown, 1 to 3 minutes. Set aside.
2. Combine milk and egg in a shallow dish. In another shallow dish, combine flour, salt and cayenne. Dip fish in the milk mixture, then in the flour mixture; shake off any excess flour. (Discard any leftover mixtures.)
3. Heat the remaining 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add fish and cook until lightly browned and opaque in the center, 4 to 6 minutes per side.
4. Return the almond-garlic sauce to the stove over medium heat. Add lemon juice and heat through, 1 to 2 minutes. Pour the sauce over the fish and sprinkle with parsley.

Servings: 4
Nutrition per Serving: 336 Calories, 21g Fat, 5g Sat, 11g Mono, 117mg Cholesterol, 25g Protein, 10g Carbs, 1g Fiber, 353 mg sodium, 452mg Potassium
Nutrition bonus: Selenium (33% daily value), Vitamin E (20% dv). 1/2 Carbohydrate Serving
Exchanges: 1/2 starch, 3 lean meat, 2 1/2 fat

READ MORE - Catfish Amandine - 10g Carbs, 1g Fiber

Calabacitas (Mexican-flavored vegetable side dish)- 13.47g Carbs, 4.61g Fiber, 6.6g Sugar

Calabacitas (Mexican-flavored vegetable side dish)
The George Mateljan Foundation. Add a Southwestern twist to vegetables. This recipe is an excellent source of vitamin C, a powerful antioxidant that helps prevent damage
to DNA and cellular structures caused by free radicals.
Prep and Cook Time: 20 minutes
1 medium onion, cut in half and sliced thin
4 medium cloves garlic, chopped
2 cups zucchini, diced into 1/2 -inch cubes
2 cups yellow squash, diced in 1/2-inch cubes
15 oz can diced tomatoes, drained
4 oz can of diced green chili
1 Tbsp + 3 Tbsp chicken or vegetable broth
1/4 cup chopped cilantro
3 Tbsp fresh chopped fresh oregano OR 1 Tbsp dried oregano
Salt and black pepper to taste
Optional: drizzle with olive oil before serving

1. Slice onion and chop garlic and let sit for at least 5 minutes to bring out their health-promoting benefits.
2. Prepare all the vegetables.
3. Heat 1 TBS broth in 11-12 inch stainless steel skillet. Healthy Saute onions in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic and sauté for another minute.
4. Add zucchini, yellow squash, remaining broth, green chili, and cook for another 3 minutes or so until vegetables are tender, stirring often. Add tomatoes and continue to cook for another couple of minutes.
5. Stir in herbs, salt, and pepper.

Healthy Cooking Tips:
Have all your vegetables cut before you start cooking to avoid overcooking. The zucchini will start to look translucent and will release a lot of water, diluting the flavor of your dish if it is overcooked.

Serves: 4
Nutrition per Serving:
Serving Size: 301.72g
68.71 Calories, 4.29 Calories from Fat, 0.49 Calories from Saturated Fat, 0.48g Total Fat, 0.05g Saturated Fat, 0.04g Mono Fat, 0.12g Poly Fat, 0g Trans Fatty Acids, 0mg Cholesterol, 3.29g Protein, 13.47g Carbs, 4.61g Dietary Fiber, 0.68g Soluble Fiber, 1.67g Insoluble Fiber, 6.6g Total Sugar, 2.03g Monosaccharides, 0.51g Disaccharides, 1.29g Other Carbs

READ MORE - Calabacitas (Mexican-flavored vegetable side dish)- 13.47g Carbs, 4.61g Fiber, 6.6g Sugar

15 Minute Salmon with Tomato Salsa - 6.95g Carbs, 1.38g Fiber, 2.53g Sugar

15 Minute Salmon with Tomato Salsa
From: www.whfoods.org The George Mateljan Foundation
If you want a great tasting recipe that also provides over 100% of the daily value for those hard to find omega-3 fatty acids, as well as vitamin D, try this easy-to-prepare recipe tonight. It only takes 15 minutes and you will have a meal you'll want to share with your best friends. Enjoy!.
Prep and Cook Time: 15 minutes
1 1/2 lbs salmon filet cut into 4 pieces, skin and bones removed
1 large fresh ripe tomato, seeds and excess pulp removed, diced
small pieces, about 1/4 inch
3 Tbsp finely minced onion
3 medium cloves garlic, pressed
1-2 Tbsp minced jalapeno pepper, or to taste
1 Tbsp minced fresh ginger
1 TBS coarsely chopped pumpkin seeds
1/4 cup chopped fresh cilantro
2+1 Tbsp lemon juice
1 Tbsp extra virgin olive oil
Salt and black pepper to taste

1. To Quick-Broil preheat broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.
2. Rub salmon with 2 tsp fresh lemon juice, salt and pepper. (You can Quick Broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.)
3. Using a hot pad, pull pan away from heat and place salmon on hot pan, skin side down. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly, usually in 7 minutes depending on thickness (10 minutes for every inch of thickness). Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.

--> Salsa
1. Combine all salsa ingredients.
2. Spoon over salmon.
3. Garnish with mint and a sprinkle of extra virgin olive oil.

Serving Suggestion: Serve with Calabacitas (Recipe Below) and Rice

Healthy Cooking Tips:
The ingredients of the salsa blend together better if you chop them fine. Also, it is best to add just a little jalapeno at a time, so you can get it to your personal preference of chili heat, without making it too hot.

Serves: 4
Nutrition per Serving:
Serving Size: Total weight 264.40g
392.59 Calories, 215.32 Calories from fat, 47.37 Calories from Saturated Fat,
5.26g Saturated Fat, 11.13g Mono fat, 5.08g Poly fat, 0g Trans Fatty Acids, 112.27mg Cholesterol, 36.47g Protein, 6.95g Carbs, 1.38g Dietary Fiber, 0.26g Soluble Fiber, 0.72g Insoluble Fiber, 2.53g Total Sugar, 1.84g Monosaccharides, 0.27g Disaccharides, 2.32g Other Carbs, 23.92g Total Fat

READ MORE - 15 Minute Salmon with Tomato Salsa - 6.95g Carbs, 1.38g Fiber, 2.53g Sugar

Why I cannot possibly have diabetes?

I'm getting older for sure, but I'm only 38 years old, not 98 lol....I guess maybe I am looking for reasons as to why I cannot possibly have diabetes, so far I am not doing a great job at not having it lol...

Age has nothing to do with it. I was fine on my 40th birthday when I had a complete physical and 10 months later, I was diagnosed as Type 2. I ignored symptoms for a long time and attributed them to something else. I've always drank tons of water and I'm a public speaker by profession so I attributed the thirst to speaking so much. The excessive urination just had to be because of the amount of fluids I would consume and my increasing lethargy must definitely be due to my sleep apnea and my CPAP machine not working properly. It wasn't until I started to have difficulty focusing on distant objects that I thought there might be more to it and even then, I at first blamed my poor eyesight on the new contacts I'd just gotten and the fact
that the optometrist obviously messed up with all those better or worse images he made me look at. When I finally went back to my eye doctor to complain about my prescription, he told me my retinas were swollen. I asked what causes that and was told diabetes. I expected to eventually be diagnosed as it ran in my family but of course I was still too young in my mind. That day I drove across town to see my GP and he did a simple finger stick test in the office. I was over 600 and my A1C was 11.9! He immediately put me on oral meds and soon afterwards we added Byetta. I've managed pretty well until recently when my numbers started to climb again and now I'm also on long-acting insulin. To me, the diagnosis wasn't nearly as devastating as it was to members of my family. However, with asthma and high blood pressure, I took this as a sign that I needed to finally do something to improve my quality of life and changed my diet and began regular exercise in a quest to minimalize my symptoms and prolong my life. The hardest part for me was being told by the "diabetic police" that I couldn't do this and couldn't eat that, all of which turned out to be a pile of BS after I enrolled in a diabetic education program. I can understand your feelings on this but diabetes is no longer the death sentence it once was so follow your doctor's advise and take care of yourself. You'll find that there is a lot of great support on this list.

READ MORE - Why I cannot possibly have diabetes?

For the last 12 months or so my blood reports are of a non-diabetic profile, including the Glycoslated Hemoglobin

>What bugged me was that evidently there was no "out" of this medication regime.<

I'm not sure where you got that idea. Many times newly diagnosed diabetics are given meds/insulin to get them back into control, especially if their blood glucose levels are soaring, but once that control is reached, everything is re-evaluated. If the person can attain and maintain a normal BMI, is willing to exercise most days of the week, and has the psychological and financial wherewithal to eat a really healthy low carb diet, many (maybe most) times that person can be maintained with those lifestyle changes and no meds for quite a while. They'd still be considered diabetic and still would need twice-a-year blood work and doc's visits to make sure they're maintaining the status quo, but many on this list are doing well with no meds.

>For the last 12 months or so my blood reports are of a non-diabetic profile, including the Glycoslated Hemoglobin.<

This is the A1c test we talk about all the time here, sometimes called the HbA1c.

>All the figures making up the Lipid profiles are below/above of what it should be be<

So you're doing well, at least for now. Good for you!

>and no BP.<

Well, I hope you have a BP... I'm assuming you meant BP is WNL.

READ MORE - For the last 12 months or so my blood reports are of a non-diabetic profile, including the Glycoslated Hemoglobin

For Anyone Having Issues With One Touch Ultra Smart Meters

I have been following the posts, and seen there might be others like me having problems with their meters not wanting to work right, or like mine they cut out when they try to do a Test or give Error readings. Well I ended up getting tired of having problems all of the time with mine, and called the 800 number on the back of the meter. They grilled me with a lot of questions, and then were able to help me by they are going to replace my meter for Free. So that is a Plus. I should have my New meter in a day or two. Hope this helps someone with the same frustrations I am having. (You also might want to try New batteries in your meter first just to make sure that was not your issue first too.)

READ MORE - For Anyone Having Issues With One Touch Ultra Smart Meters

Changes in sugar levels

I never thought of that ... thanks, but I have to avoid foods high in Folic Acids too, like: tuna, shellfish, nuts, beef, pork, some dried beans etc .. I use egg beaters and egg whites on sometimes and usually add cheese and fresh veggies. Olive oil I fell in love with I like the Mrs Dash products too, and I try to incorporate the natural sugar an acids that you find in fruits: lemons, oranges, mango's, raisins, cranberries, and limes when ever I can to add flavor to bland foods and to avoid using splinda when ever its possible. Do you guys know where I can find a list of foods with proteins but low in folic acids? Thats the problem I have been facing here, according to the sheet the doctor gave me dairy is good for helping bring down folic acid but its not great for the cholesterol or is it diabetes. I know its ok in small portions but I can't remember which it goes with ...? I have increased her dairy intake some and her sugar is staying between 115 and 125 but I do not know her cholesterol levels at this point, I do know before we started this new diet it was high and Cheerios and oatmeal have helped with that, which also seems to effect her sugar ... in a good way. lol Now see why I am so confused! Each one seems to effect the other and if the scales tilts a little to much this way or that then it all goes harry carry ...! at this point I am pretty comfortable with the sugar levels and her folic acids levels are dropping thank goodness ... but I want know about her cholesterol until Oct. By the way I delighted to see the recipes! thanks.

READ MORE - Changes in sugar levels

Will always have high morning readings and the rest of the time be normal?

>I got my A1c in and I couldn't believe it. It's 5.0! My numbers are a bit high still on my daily testing but the A1c came back lower than it was. (My typical numbers are below 130). I am so excited!<

Good for you, Donna. You're now solidly down in the place where you don't have to be concerned about longterm complications, where your A1c is indistinguishable from that of a non-diabetic. Way to go!

>DH is doing better. Still not perfect but consistanly below 200. We are hoping that it will continue to go down since it seems to be moving that way.<

Perfect? Hmm, I don't believe any of us will ever be there. I'm glad to hear he's doing better and his averages are coming down. It does take a while.

>Quick question though. Is it possible that he will always have high morning readings and the rest of the time be normal? That is the worst of his numbers and while it is lower than it was it's still the highest number he has all day.<

It is possible, but there's no way to know for sure. As the old adage says, "Time will tell."

READ MORE - Will always have high morning readings and the rest of the time be normal?

Unfortunately too much attention is payed to cholesterol, IMHO

There are good cholesterols (hdl) and bad cholesterols (ldl), by uiincreasing hdl the ldl level will be reduced automatically. Besides which high cholesterol doesn't cause as much trouble as doctors have been telling us for the last 66 years or so. Now they say triglycerides are more damaging. Also note that cutting her cholesterol TOO much will increase her cholesterol readings, which may be why cholesterol readings keep rising. Our nerves need cholesterol to make the myelin sheath around each nerve. If there isn't enough in what we eat the body automatically goes into "saviour" mode and overproduces it, just to be sure there's enough, and almost always overdoes it. So eating a reasonable amount of cholesterol is best, particularly hdl.

READ MORE - Unfortunately too much attention is payed to cholesterol, IMHO

Figs, Walnuts, and Spinach Salad - 32.22g Carbs, 6.55g Fiber, 21.81g Sugar

Figs, Walnuts, and Spinach Salad
{Suggestion: Consider using Agave nectar or your favorite suitable sweetener instead of honey. Take care, Gloria}
From: www.whfoods.org
If you are tired of that plain green salad for dinner you will enjoy the extra nutrition and pizzazz that the figs and walnuts add to this spinach salad. It will complement almost any meal. Enjoy!
Prep and Cook Time: 15 minutes
1/2 medium onion, sliced thin
2 Tbsp white wine or apple cider vinegar
1 cup hot water
5 oz baby spinach
2 Tbsp balsamic vinegar
1/2 tsp honey
2 Tbsp extra virgin olive oil
Salt and cracked black pepper to taste
8 dried figs, sliced
2 Tbsp chopped walnuts

1. Slice onion and let sit for at least 5 minutes to enhance its health-promoting properties.
2. Marinate sliced onion in 2 Tbsp white wine or apple cider vinegar and hot water for 10 minutes while preparing rest of ingredients.
3. Rinse and dry baby spinach. If you have a salad spinner that is best, otherwise, dry with paper towels. This will avoid dressing getting diluted.
4. Whisk together balsamic vinegar, honey, salt and pepper, drizzling in the olive oil a little at a time at the end. Toss with rest of ingredients and serve.

Serves: 4
Nutrition per Serving:
Serving total weight: 105.92g 207.48 Calories, 89.11 Calories from Fat, 11.89 Calories from Saturated Fat, 2.69g Protein, 32.22g Carbs, 6.55g Dietary Fiber, 1.99g Soluble Fiber, 2.50g Insoluble Fiber, 21.81g Total Sugar, 20.33g Monosaccharides,
2.40g Disaccharides, 3.86g Other Carbs, 9.90g Total Fat, 1.32g Saturated Fat, 5.94g Mono Fat, 2.49g Poly Fat, 0g Trans Fatty Acids, 0mg Cholesterol

READ MORE - Figs, Walnuts, and Spinach Salad - 32.22g Carbs, 6.55g Fiber, 21.81g Sugar

Cajun-Creole Smothered Steaks - 10g Carbs, 3g Fiber, 6g Sugar

Cajun-Creole Smothered Steaks
From: www.iknowdiabetes.org/recipes-steak.html
The American Heart Association' s Heart of Diabetes
Slow braising is the key to successfully tenderizing very lean eye-of-round steaks. Zesty spices and an aromatic vegetable mixture give this dish its Cajun-Creole zip.
Preparation time: 10 minutes
Serves: 2
Serving Size: 3 ounces steak and 1/2 cup vegetables per serving
2 tsp salt-free Cajun-Creole seasoning blend
2 eye-of-round steaks (about 4 ounces each), all visible fat discarded
2 tsp olive oil
1/2 14.5-ounce can no-salt-added diced tomatoes, undrained (about 1 cup)
1/4 cup water
1/2 medium green bell pepper, chopped
1/2 medium rib of celery, cut into 1/2-inch slices
2 Tbsp chopped onion
1 medium garlic clove, minced
1/4 tsp salt

1. Sprinkle the seasoning blend over both sides of the steaks.
2. In a medium skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the steaks for 2 minutes on each side, or until browned. Transfer to a plate.
3. In the same skillet, stir together the tomatoes with liquid, water, bell pepper, celery, onion, garlic, and salt. Add the steaks. Spoon the sauce over the steaks. Bring to a simmer. Reduce the heat and simmer for 1 hour 15 minutes, or until tender.

Time-Saver:
If you are pressed for time, you can serve the steaks after about 45 minutes of simmering. They should be tender enough by then, though they will be even better with the full simmering time.

Serves: 2
Serving Size: 3 ounces steak and 1/2 cup vegetables per serving
Nutrition per Serving: 225 Calories, 70 Calories from Fat, 8g Total Fat, 1.9g Saturated Fat, 0g Trans Fat, 0.7g Polyunsaturated Fat, 4.9g Monounsaturated Fat, 50mg Cholesterol, 390mg Sodium, 10g Total Carbs, 3g Dietary Fiber, 6g Sugars, 28g Protein
Exchanges/Choices: 2 Vegetable, 3 Lean Meat, 1 Fat

READ MORE - Cajun-Creole Smothered Steaks - 10g Carbs, 3g Fiber, 6g Sugar

Hazelnut, Goat Cheese, and Tomato Salad with Chive Champagne Vinaigrette - 3g Carbs, 1g Fiber

Hazelnut, Goat Cheese, and Tomato Salad with Chive Champagne Vinaigrette
From: www.diabeticlivingonline.com
If you prefer, use crumbled feta or blue cheese in place of the goat cheese.
*Test Kitchen Tip: After toasting hazelnuts, place warm nuts in a clean kitchen
towel and rub with the towel to remove the skins.
Servings: 12
Contains Nuts
Contains Dairy
Diabetes-Friendly
Prep Time: 15 min
Total Time: 15 min
12 cups lettuce, mixed greens
2 tomatoes, cored and cut into wedges
3 oz goat cheese cheese, crumbled
1/2 cup hazelnuts, chopped
2 shallot, finely chopped
1 Tbsp lemon juice
1/3 cup champagne vinegar
1/4 tsp salt
1/4 tsp black ground pepper
2 Tbsp chives, fresh, snipped
1/2 cup olive oil

--> Hazelnut, Goat Cheese, and Tomato Salad
Arrange greens, tomatoes, goat cheese, and hazelnuts on a serving platter. Drizzle with 1/2 cup Champagne Vinaigrette.

--> Champagne Vinaigrette
1. In a food processor, combine 2 shallots, finely chopped;
1/3 cup champagne vinegar; 1 tablespoon lemon juice;
1/4 teaspoon salt; and 1/4 teaspoon ground black pepper.

Cover and begin processing. Slowly add 1/2 cup olive oil in a steady steam through feed tube; process until combined. Transfer to a small bowl. stir in 2 tablespoons snipped fresh chives. Cover and chill for at least 1 hour or up to 3 days. Stir before serving. If oil in dressing sets up, let stand at room temperature for 30 minutes before serving.

Makes: about 1 cup
Servings: 12
Diabetes-Friendly
Nutrition per Serving: 107 Calories, 10g Total Fat, 2g Saturated Fat, 3mg Cholesterol, 75mg Sodium, 3g Carbs, 1g Dietary Fiber, 3g Protein
Exchanges: 1 Vegetable, 2 Fat

READ MORE - Hazelnut, Goat Cheese, and Tomato Salad with Chive Champagne Vinaigrette - 3g Carbs, 1g Fiber

Salmon Rosemary Burgers - 11.3g Carbs, 0.6g Fiber, 1.2g Sugar

Salmon Rosemary Burgers
From: www.allrecipes.com
Submitted By: Always Cooking Up Something
"These savory salmon burgers hold up well on the grill, especially if you use a nice fillet of wild king salmon. Serve on an onion roll with lettuce, tomato, mustard, and horseradish for a great barbeque main dish."
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ready In: 55 Minutes
Servings: 8
2 1/2 lb king salmon fillet, skinned and de-boned
1 cup dry bread crumbs
1/2 cup minced red onion
1 Tbsp Dijon mustard
2 tsp prepared horseradish
2 eggs, lightly beaten
1 Tbsp minced fresh rosemary
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 Tbsp olive oil

1. Prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced. Be sure to remove any remaining bones.
2. In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, and eggs. Season with rosemary, salt, and pepper. Chill at least 30 minutes in the refrigerator.
3. Preheat an outdoor grill for medium-high heat.
4. Form the salmon mixture into 8 burger patties. Lightly coat each patty with olive oil.
5. Place salmon patties on the grill, and cook 4 or 5 minutes on each side.

Servings: 8
Nutrition per Serving: 365 Calories, 183 Calories from Fat, 20.4g Total Fat, 4.6g Saturated Fat, 147mg Cholesterol, 396mg Sodium, 630mg Potassium, 11.3g Total Carbs, 0.6g Dietary Fiber, 1.2g Sugars, 32g Protein

User Reviews:
sunnychef - Jun. 26, 2009
Healthier Substitutions that worked great for me: Canned sockeye salmon Ground oatmeal instead of breadcrumbs egg whites I mixed it together with my hands and cooked in a non-stick pan on the stove. I didn't have time to refrigerate and they still came out great. Served over a salad of greens, purple cabbage, sliced apples, pesto, and canellini beans. Great dinner.

healthnut - Jul. 2, 2006
Good recipe! I used Alaskan salmon in a pouch and whole wheat panko breadcrumbs. I had them without the bun (because I wasn't very hungry, not because I am afraid of carbs) and topped them with a little prepared horseradish sauce. Served with steamed haricot vert.

READ MORE - Salmon Rosemary Burgers - 11.3g Carbs, 0.6g Fiber, 1.2g Sugar

Pumpkin Angel Food Cake - 33g Carbs, 1g Fiber

Pumpkin Angel Food Cake
From: Light & Tasty
Here's an easy way to jazz up an angel food cake mix using canned
pumpkin, nutmeg and other spices. I like to serve pieces with a
dollop of whipped topping and a sprinkling of cinnamon. — Pamela
Overton of Charleston, Illinois
Servings: 14
CATEGORY: Low Fat
METHOD: Baked
PREP: 15 min
COOK: 40 min
TOTAL: 55 min
1 cup canned pumpkin
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/8 tsp ground ginger
1 (16oz pkg) angel food cake mix
14 Tbsp reduced-fat whipped topping
Additional ground cinnamon, optional

In a large bowl, combine the pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger. Prepare cake mix according to package directions. Fold a fourth of the batter into pumpkin mixture; gently fold in the remaining batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350 degrees F for 38-44 minutes or until top is golden brown and cake springs back when lightly touched and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate. Garnish each slice with 1 tablespoon whipped topping; sprinkle with cinnamon if desired.

Servings: 14
Nutrition per Serving: 151 Calories, 1g Fat, 1g Saturated Fat, 0mg Cholesterol, 264mg Sodium, 33g Carbs, 1g Fiber, 3g Protein
Diabetic Exchanges: 2 starch

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Glucagon kit [was Re: Sugar Lows-OJ vs. Glucose Tablets]

>A glucagon kit is a syringe pre-loaded with a fluid that gets mixed into a vial of powder, and then injected. It is typically only used in emergencies, and only when a person with diabetes is unconscious or otherwise unable to treat a low blood sugar by eating or drinking. For someone who has passed out because of a low blood sugar, a glucagon kit is the only alternative to an ambulance. A glucagon kit is a prescription item, and they do have expiration dates. Most of us living with diabetes would do well to make sure we have at least one, and to make sure it has not expired.<

If all you take is metformin, you probably won't ever go so low as to find yourself unconscious and immersed in an emergency. But if you take hypoglycemics and/or insulin, yes, a Glucagon kit is a darned good idea. This is a prescription item (my local pharmacy always has to order me one, so I imagine most folks don't know about it or think they need it), and the expiration date is usually only about a year out, so that needs to be watched. Remember, though, that it's no good having it around if those who sleep with you and spend time with you (coworkers included) don't know you have the kit, where it's kept, or how and when to use it, so you'd have to study up on it yourself and then clue in everyone else.

Your doc will probably pooh-pooh at you and tell you you don't need it, but if you have more than a couple lows a month, especially during the night, IMO it'd be a good idea. It is ONLY used in the case of unconsciousness- - if you can still swallow, it's better to go the OJ, milk, soda route. I hear Glucagon makes you throw up, but of course, better throwing up than dead....

READ MORE - Glucagon kit [was Re: Sugar Lows-OJ vs. Glucose Tablets]

Glucose Tablets for lows

>Still doesn't seem like enough to combat double-digit reactions.<

One of the problems of treating lows is the "danger" of over-treating them. There you are, sweating, shaking, messed up vision, befuddled thinking, and your body is screaming at you to 'eat something, eat something now, damn it!' It's very easy to sit down and shove 500 calories into your mouth without literally a thought. Sure, that cures the low, but there you are a few minutes later at 200+, and then what?
Using 15 grams of glucose tablets (the ones I buy are 4 gm each, so I'd need to use 4 at a time), chewed up well and washed down with a few ounces of water, will get you out of trouble and stop any kind of free-fall your glucose level might be doing. Then you retest at 15 minutes and repeat if needed. At that point, 99% of the time, you'll be up over 100 again. And isn't that what we want? I sure don't want to roll from 50 to 200 in less than a half hour, because that's going to make me feel even more awful for many hours to come.

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Pumpkin Angel Food Cake - 33g Carbs, 1g Fiber

Pumpkin Angel Food Cake
From: Light & Tasty
Here's an easy way to jazz up an angel food cake mix using canned pumpkin, nutmeg and other spices. I like to serve pieces with a dollop of whipped topping and a sprinkling of cinnamon. — Pamela Overton of Charleston, Illinois
Servings: 14
CATEGORY: Low Fat
METHOD: Baked
PREP: 15 min
COOK: 40 min
TOTAL: 55 min
1 cup canned pumpkin
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/8 tsp ground ginger
1 (16oz pkg) angel food cake mix
14 Tbsp reduced-fat whipped topping
Additional ground cinnamon, optional

In a large bowl, combine the pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger. Prepare cake mix according to package directions. Fold a fourth of the batter into pumpkin mixture; gently fold in the remaining batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350 degrees F for 38-44 minutes or until top is golden brown and cake springs back when lightly touched and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. Run a knife around side and center tube of pan. Remove cake to a serving plate. Garnish each slice with 1 tablespoon whipped topping; sprinkle with cinnamon if desired.

Servings: 14
Nutrition per Serving: 151 Calories, 1g Fat, 1g Saturated Fat, 0mg Cholesterol, 264mg Sodium, 33g Carbs, 1g Fiber, 3g Protein
Diabetic Exchanges: 2 starch

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Getting The Best Treatment

Not everyone is that fortunate. Even if a patient is willing to admit what they're doing is just not cutting it anymore, sometimes it's hard to find a doctor who is informed enough about diabetes and all its different treatment options to get the best care. And/or there are patients who just will NOT consider using any medication that requires an injection, and two injections a day? Or more? Unthinkable. In fact, there are scads of diabetics who won't even do glucose tests because that brief pain when the lancet pierces their skin is just too much for them to bear, either physically or psychologically. But anyhoo, you're right, and you said a mouthful-- there IS good care out there, and any of us can get it, if the sun and moon are in the right phases, the planets are all in alignment, God willin' and the creek don't rise.

I know how difficult it is to become accustomed to injectable medications. A couple years before my doctor put me on insulin, I was worried about sticking myself with needles. The finger sticks once or twice a day were bad enough. Then I saw 10 - 11 year-old kids as local "poster children"/youth ambassadors at the bike-a-thons with such positive outlooks on life in general - just doing kid things and such. I'm 45 years old, don't be such a baby! Turns out, insulin injections, usually in the flehy areas (the belly for me, or even the thighs for those who choose) are almost pain-free. My mom has not taken care of herself, recently having half her leg amputated due to a huge foot ulcer. She was so adverse to shots, that when the doctor gave her a glucose monitor, she would use it once, get a good number and justify herself going back to junk food. Meanwhile, the other 49 test strips sit on the shelf for 18 months and expire. I dread the day a doctor prescribes insulin for her, cuz I'm "going to have to do it for" her. I'm still adverse to needles, though. The insulin is no problem. I do flinch when getting blood drawn for me quarterly checkups and look the other way when donating blood.

READ MORE - Getting The Best Treatment

Dr's reports ( was Faye's bad day)

Most dr's office require you to pay a fee for photocopying any and all reports. I would ask the dr's office for the name of the reporting company and send a written request to them to send your general doctor a copy of the report. They shouldn't have a problem with it. I would also let your general know the kind of treatment you recieved. I am sure they won't send anyone else to that guy. My dr's are all part of a hospital system and my records are all on their computers. So my Gastro can see my latest blood work. He can also see any other medical information that is there (including that that was transfered from another hospital system). I prefer to go to small offices as well. My general Dr has 1 nurse practitioner and 2 total dr's. My gastro has a total of 4 dr's and 1 nurse practictioner. I have seen all four (in the hospital) but still request appointments with one specific dr. I am most comfortable with him. I hope this works out for you. I am glad there your news was good.

What happened was I called my PCP to vent about this, she called the ortho office and was faxed the report right away....but she said these two ortho docs are especially good with spines so she wants me to follow with them if need be in the future. Fortunately my MRI was pretty normal (great) pretty much just what he called "wear and tear" or kinda like saying "you're old, you're fat, get over it", NO that's just my take on it! Anyway, I'm doing yoga stretches, taking ibuprofen and feeling much better. My relatives in Italy have care the kind you describe, no matter who they see, that doc has all their previous info at their fingertips on computer records. Here it seems like pulling teeth to get one doc to talk to another. Not good.

READ MORE - Dr's reports ( was Faye's bad day)

Pre-diabetes?

I've been diagnosed by my endocrinologist, with "pre-diabetes". this was after I successfully completed the glucose tolerance test. My mom has diabetes. and her brother has it, although he is in denial. Has anyone else heard of this term... pre-diabetes? Does it mean i'm pretty much going to end up being diabetic? does this mean I am border line? I began noticing a problem with hypoglycemia, a few years ago. Also, about 5 or 6 years ago I was diagnosed with hypothyroidism. On certain days, I feel extremely negative about this whole thing. Will I really be able to change my life-style? It is extremely difficult, to "watch what you eat".. especially when i am always on the go. Also, I can feel when my sugar is going down, or changing..I know that feeling..but I seem to find it difficult, lately, so get an appetite, at the right time.

I was given the term "pre diabetic" also. My mom is diabetic and so is my brother, so I'm guessing if it's in the family and you have been told this, then you are going down that road. For a long time I used that "pre" word too, but it's a way of denying the truth to ourselves. Insulin resistant, that's another term used to describe people like us. ANd I believe that's more accurate. It's semantics anyway. I look at is as being on the road to diabetes, unless I watch what I eat NOW. If I were to have continued down the path that I was on, pretty much eating anything I wanted (although my diet has always been a healthy one, just too many carby things)....then a few years down the road, my A1c would have been 7 or more and I would have been already there. As it is, my doc noticed an A1c of 6, and said whoa, we need to get this now. My last two A1c's have been 5.8 and she is OK with this, she calls this the "non diabetic range". The way I stay there is to watch my carb intake when it comes to anything with white flour and sugar. Very little rice and only the brown one. Loads of veggies and lean meats and fish, I make a lot of stir fries. I use the BBQ a lot in the summer, grilled veggies are wonderful. I take a Glucerna drink now and then as a snack. I have no experience with hypoglycemia though, can't help you there. I'm guessing small frequent meals/snacks would be best for that, fruit with cheese, peanut butter on a whole wheat cracker, that sort of thing.

You are a lot younger than me but if you make these changes now, you should do just fine and you'll stave off that disease a long time!

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Tan Tan Noodles - 29.63g Carbs, 0.98g Fiber, 5.49g Sugar

Tan Tan Noodles
{Suggestions: If you cannot use honey use a favorite substitute that you know will work for you or consider Agave Nectar. Use a peanut butter without added sugar as well as low sodium soy sauce. Take care, Gloria}
From: www.whfoods.org
This flavorful and interesting noodle recipe gives you a very
quick and easy way to enjoy the health benefits of buckwheat.
Prep and cooking time: 15 minutes

1/4 lb Soba noodles
1/2 cup minced scallion
--> Sauce
2 Tbsp peanut butter
2 Tbsp rice vinegar
1 1/2 Tbsp soy sauce
1 Tbsp honey
2 medium cloves garlic, chopped
2 1/2 Tbsp minced or grated fresh ginger
2 Tbsp water
Pinch cayenne to taste
Salt and white pepper to taste

1. Bring lightly salted water to a boil and cook soba noodles according to package instructions.
2. While water is coming to a boil, blend sauce ingredients together in a blender and minced scallion.
3. Drain noodles, and toss with sauce and scallion.

Serves: 4 as side dish
Serving Size: 74.30g
Nutrition per Serving: 172.60 Calories, 39.19 Calories from Fat, 7.93 Calories from Saturated Fat, 7.22g Protein, 29.63g Carbs, 0.98g Dietary Fiber, 0.23g Soluble Fiber,
0.56g Insoluble Fiber, 5.49g Total Sugar, 4.32g Monosaccharides, 0.65g Disaccharides, 2.01g Other Carbs, 4.35g Total Fat, 2.01g Mono Fat, 1.19g Poly Fat, 0g Trans Fatty Acids, 0 mg Cholesterol

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Daily Food Tip- Cabbage Nutrition Before and After Being Cut

Is it true that cabbage loses its health-promoting sulfur compounds six hours after it is cut? How long after it is cooked will cabbage lose its sulfur compounds?

Cabbage does not lose all of its sulfur compounds six hours after being cut, nor does it lose all of its sulfur compounds after being cooked. Much of the sulfur in cabbage and other foods is attached either to proteins or related compounds, and this attachment prevents it from being lost completely. There are several dozen sulfur-containing derivatives of the amino acid cysteine found in cabbage and an equivalent number of associated sulfoxides as well. Other sulfur-containing (thiol) molecules are formed when cabbage is cooked. While some of these compounds are definitely volatile and lost during cooking, or over time after the cabbage has been chopped, not all are removed. In addition, the cutting process may actually increase certain health benefits since some of the newly formed (and transformed) sulfur-containing molecules have been shown to have cancer-preventive properties. This includes the sulfur-containing glucosinolates, which are formed when an enzyme called myrosinase is activated. Because the cutting and chopping of the cabbage is an event that activates myrosinase enzymes, it's actually helpful to let your chopped cabbage sit for a few minutes before cooking it (if you are planning to cook it). This time period will let the myrosinase enzymes convert some of the original sulfur-containing molecules in cabbage into glucosinolates. If you cook your chopped cabbage immediately after chopping, the heat will denature the myrosinase enzymes and the sulfur-containing glucosinolates will be unable to form.

I haven't seen studies showing the rate of sulfur-related changes in cooked cabbage over time. Nor have I seen studies showing sulfur-related changes in chopped raw cabbage. It's the antioxidant nutrient loss-and particularly the vitamin C loss-that shows up as most time-sensitive in both chopped raw cabbage and chopped cooked
cabbage. Overcooking vegetables, including cabbage, is one of the best ways I know to rob vegetables of their nutrient benefits; when it comes to cabbage this includes its sulfur-related benefits. I recommend about five minutes (at most) for the steaming or "Healthy Sauteing" of raw cabbage. Prior to cooking, I recommend about the five-minute waiting period to allow sulfur-related changes to occur in the freshly chopped cabbage. Virtually all types of cabbage will store safely in the refrigerator in whole-head form for at least one week. But a partly chopped cabbage head should be tightly covered and kept for no more than three to five days. Many raw cabbage recipes will contain either vinegar or lemon juice and these acidic liquids will help preserve the refrigerated cabbage-containing recipe over a period of several days. For optimal health benefits, however, I recommend enjoying a raw cabbage dish as soon as possible after it has been prepared.
From: www.whfoods. org

READ MORE - Daily Food Tip- Cabbage Nutrition Before and After Being Cut

Raspberry Vinaigrette - 1g Carbs, <1g Fiber

Raspberry Vinaigrette
From: www.diabetesselfmanagement.com
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.
Preparation time: 15 minutes
Chilling time: 1 hour
Standing time: 30 minutes
--> Raspberry Vinegar
1 1/2 cups fresh raspberries OR thawed, unsweetened frozen raspberries
3/4 cup white vinegar

Combine raspberries and vinegar in a bowl and let soak for 30 minutes. Place a fine wire-mesh strainer over a second bowl, and pour raspberries and vinegar through strainer. Use a large spoon to force raspberry juice through the strainer. (If seeds pass through the strainer, rinse it, line it with a double layer of clean cheesecloth, and re-strain vinegar.) Yield is one cup. One-quarter cup will be used in the following recipe. Remainder should be tightly covered and refrigerated for future use.

--> Dressing
1/4 cup raspberry vinegar
1 clove OR 1 tsp minced garlic
1 green onion (white portion only), finely minced
1 Tbsp fresh rosemary, finely chopped OR
1 1/2 tsp dried rosemary, crushed
1/8 tsp salt
1/8 tsp black pepper
3/4 cup olive oil

In a small bowl, whisk together raspberry vinegar, garlic, onion, rosemary, salt, and pepper. Slowly whisk in olive oil. Best if refrigerated at least 1 hour to allow flavors to blend.
Yield: 1 cup
Serving size: 1 tablespoon
Nutrition per Serving: 96 Calories, 10g Fat, 1g Saturated Fat, 19mg Sodium, <1g Protein, 1g Carbs, <1g Fiber
Exchanges per serving: 2 fat
Carbohydrate choices: 0

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Blueberry Walnut Salad - 17.4g Carbs, 2.8g Fiber, 8g Sugar

Blueberry Walnut Salad
{Spinach would be a good addition to this salad. Take care, Gloria}
From: www.allrecipes. com
Submitted By: MARASADIE
"An easy, yummy salad, perfect for any season, with berries, nuts, and greens. For an entree add chicken, diced apples, and diced green onions!"
Prep Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6
1 (10 oz pkg) mixed salad greens
1 pint fresh blueberries
1/4 cup walnuts
1/2 cup raspberry vinaigrette salad dressing (Recipe Below)
1/4 cup crumbled feta cheese

1. In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.

Servings Per Recipe: 6
Nutrition per Serving: 127 Calories, 52 Calories from Fat, 5.8g Total Fat, 1.9g Saturated Fat, 9mg Cholesterol, 423mg Sodium, 230mg Potassium, 17.4g Total Carbs,
2.8g Dietary Fiber, 3.4g Protein, 8g Sugars

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Broccoli & diabetes

I'd love to try this salad, but raw broccoli, just like raw onions, kill my
gut. Maybe I'll try it some time. I expected problems, especially broccoli f*rts I get with cooked broccoli. For me, there has only been benefits and I have certainly been eating huge amounts of this salad. We have had rain almost every day in Maine since early June, so I am working day and night on the computer. What a joy to grab a salad and bit of meat & fruit for a meal, rather than stop working before I am finished with a project.

OTOH, before I was diagnosed with major thyroid problems, diabetes, high cholesterol and high blood pressure, I had a serving of cooked broccoli, the first in a long time. My tummy gurgled and growled so loud that you could hear it in the next room. There was nothing I could do to stop it! It went on for a long time. It was then I guessed something major must be wrong with me. I later Googled and found there is a chemical/enzyne in broccoli that should be avoided when you have a thyroid problem. Lucky for me, taking meds has stopped that problem. But everyone is different. I can agree this salad might not be for everyone. But I am always on the lookout for something I can do to keep my BG around 105, especially after eating a meal.

I am almost 60 and this is MY time in life. I am having too much fun and want to limit diabetes damage to my body in any way I can. I like how this salad takes away my cravings. After a spoonful of chocolate fudge pudding, I left it and tossed it into the garbage later--that is not the old me before the broccoli salad. The bank tellers made a delightful cabbage salad and I am trying to get the recipe.

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Anne Rosenzweig's Burritos - 35g Carbs, 6g Fiber, 2g Sugar

Anne Rosenzweig's Burritos
Found at: www.foodfit. com
Recipe by: Anne Rosenzweig, The Lobster Club, New York, NY Named for its innovator, Lobster Club founder chef Anne Rosenzweig, this recipe brings the burrito decisively into the 21st century. A marvelous and totally unique combination of traditional and innovative burrito recipe fixings...
This recipe serves: 1
Preparation time: 15 min
Cooking time: 10 min
1 tsp canola oil

--> For the relish:
1/4 tomato,finely diced
1/4 hot, fresh chili pepper,seeded and minced
2 Tbsp chopped, fresh parsley
2 Tbsp chopped, fresh cilantro
1 tsp fresh lemon juice or lime juice
Salt to taste

--> For the burritos:
2 small corn tortillas
1/4 cup cooked black beans,red beans or refried beans
1 large egg
1 large egg white
Freshly ground black pepper

--> For the relish
1. Mix all the ingredients together and chill. This can be made ahead and refrigerated overnight.

--> For the burritos
1. Preheat the oven to 350 degrees F. Wrap the tortillas in aluminum foil and warm in the oven.
2. Heat the beans in a small pan or in the microwave until very warm.
3. Break the eggs into a bowl. Add the egg whites, salt and pepper, and mix well with a fork.
4. Heat the oil in a large skillet over medium-high heat. Pour the eggs into the pan and scramble until the eggs are just cooked, about 1 1/2 to 2 minutes.
5. To put it together: Place a spoonful of beans in the center of each tortilla. Divide the scrambled eggs among the tortillas, spooning them over the beans. Spoon a teaspoon of relish on top of the eggs. Roll up the tortillas and place 2 burritos, seam side down, on each plate. Top with more relish and serve immediately.

Serving Size: 2 burritos
Nutrition per Serving: 245 Calories, 7g Total Fat, 0g Saturated Fat, 3g Monounsaturated Fat, 1g Polyunsaturated Fat, 0g Trans Fatty Acid, 0g Omega-3 Fatty Acid, 2g Omega-6 Fatty Acid, 121mg Cholesterol, 14g Protein, 35g Total Carbs, 6g Dietary Fiber, 1g Soluble Fiber, 2g Insoluble Fiber, 2g Sugar, 23% Calories from Fat, 22% Calories from Protein, 55% Calories from Carbs

READ MORE - Anne Rosenzweig's Burritos - 35g Carbs, 6g Fiber, 2g Sugar

Hypoglycemia symptoms without low blood sugar

In Type 2's who have had high BG for a long time, it is not uncommon to develop a high "set point". I have that, and a BG of say 90 will give me the mild shakes. 80 is downright scary until I test and verify it is at a safe level. This does not seem to be what is happening with you. How high were your BG readings before you started taking Metformin?

I would read between 110 and 145, most of the time. Not incredibly high, but I tended to not go low enough for enough time to offset the 145 level, so the average is high enough to raise my A1C. I haven't tested a lot since starting Metformin. I think I ought to start doing that.

READ MORE - Hypoglycemia symptoms without low blood sugar

Introducing Myself .. and a question

Hi my name is Virginia Free I'm 64, will be 65 in Sept., and I live in Greenwood SC. I have learned a lot from reading the post from members of this group. It seems like most of my question are always answered before I ever have a chance to ask them. Which is why this is my most favorite diabetes group. I was diagnosed with Type2 in July of 2007. So far I have been able to get BG pretty much under control with diet and exercise. And, I have been testing 4 times a day. I have learned that testing before and after a meal is very important in the management of diabetes. That is the only way to see how certain foods affects your glucose levels. So far Medicare has been paying for my testing supplies. But now I get a notice from the supplier of my diabetes testing supplies that Medicare will only pay for 1 testing a day, if you are non-insulin dependent. If you test more than once a day they will need a copy of your testing log and a note from your physician supporting the need for additional testing. If you are insulin dependent; Medicare will allow 3 testing a day without requiring documentation. For testing more than 3 times a day you will need documentation and notes from your doctor. They didn't mention anything about type2 people, who are insulin resistant and are on other medications. Now my question is: Does anyone else on this list know anything about these Medicare regulations? They only sent me 100 test strips for 3 months testing.

Hello Virginia, I am not familiar with your type of medicare system. I live in Canada and I get all my diabetic supplies for free. Mine and my husbands insurance pays for it, but they do not need to see any documentation of how many times I test. If I ran out in one week of test strips(which I don't) I could go get more no problems. I hope you can find a way to get your diabetic supplies cheaper or for free.

READ MORE - Introducing Myself .. and a question

My Murphy's Law Day- Partially On but Partially OT for Some

Ok so this is just one of those days where you mostly wish you had never got out of bed! For some of you, you may not know this, but I am a type II diabetic. So I see my doctor every 3 months. So today was appointment day. I had to bring Marcella, my 9 year old daughter with me cuz Bob, my hubby who is a courier, was still on a run. He apologized for forgetting about my appointment cuz he said if he had remembered he would have brought Marcella with him. Ok so anyway... Since he has never failed to not want me to have blood work before my appointments, I was surprised when the last time I had seen him he hadn't wrote me a prescription for that. So... I called the office and the lady put me on hold and came back and said he didn't want me to do it this time. I found it very surprising because like I said he *always* wants me to do it and not only that he just prescibed a new cholesterol med cuz we can't seem to get my cholesterol lowered so I would have thought he wanted to see how it was working. But whatever, I went with it.

So today the first thing he says is "So did you do blood work for me?" I replied "No. The last time I was here, I realized the next day I didn't have a prescription for that, so I called your office and the lady I spoke to said you didn't want me to do it." Guys, I must have got someone in trouble cuz he sprang up out his chair and ran out of the office. Then he came back and said "Ok so any complaints?" I told him about those two sugar lows and also that my headaches have been getting very bad and even the prescription he has me on for them isn't helping lately. He said he is thinking now it might be sinuses so he told me to open my mouth and do the ahh thing and then he looked in my ears and said I have a wax build up. So he gave me some samples of some liquid that's supposed to disolve the wax build up. Then he said he wants me back in 7 days. But here's the thing if the 7 days is cuz he wants to see if the wax cleared up, ok fine. But... I went ahead and made the appointment and then I thought about it after I got home and if I had a co-pay no way can I pay again 7 days later cuz my copays are $35. We just can't afford it that soon. So I called and she said "You always have to pay." So I rescheduled for the following week after my next payday. But here's the thing like I said if cuz of the wax thing ok fine, but if I'm paying a co-pay again because his staff misinformed me and so he basically did nothing today because he had no blood work to look at I don't think I should have to pay for that. I did my job and asked if I was supposed to be doing it and had he just forgot and was told no, why should I have to pay again for *their* mistake?

Ok sorry I know this is already long, so onward we go but I'll try to be brief... Anyway so he gave me a prescription for blood work. I hadn't ate yet and had pretty much fasted cuz sometimes he wants to draw blood in his office so since I was already prepared I figured might as well get it out of the way cuz I hate hate hate blood work. I get sick and it hurts so bad and usually I get so bruised from it I look like a domestic violence victim. So...The lady couldn't find a good vein and it hurt when she kept trying. Marcella was the sweetest though! I was trying to be brave so I didn't worry and scare her but it hurt so much guys! So I kept drawing in my breath and so she made funny faces and did a little dance to try to distract me and then finally she said "I know it hurts mommy squeeze my hand" and she came closer and offered her hand to me. What a sweetie! Anyway the phlebotomist finally had to use the top of my hand cuz she couldn't get a good vein anywhere.

Ok but there's more! It was *finally* turning into a good day for a few hours-then. We had a few errands to run so hubby offered to get me Subway cuz they took longer than expected and it was getting late and I still had to get ready and pack what I wanted to bring to work tonight. So... The Subway is in a conveniance store and Marcella asked for a Hershy bar so I had the Subway guy give me a receipt so I could pay at the main register. So the lady said "Credit or debit?" I said "Neither, I'm paying cash?" She said "You can't pay cash at my register so which is it? Credit or debit?" So finally she sent me back to the Subway guy and he was telling I assume his
manager that he needed her to fix it so I could pay him and she replied "I don't have to do s***! You do it!" Niiiice. Ok so that ordeal ended and once again just chillin' till work time and then I bring diet sodas (in cans) cuz I need to stay awake for this shift. So... Getting the stuff out of my car and all the sodas fell out of the case all over the parking lot and 3 cans exploded and all the drink leaked out of them from it!

READ MORE - My Murphy's Law Day- Partially On but Partially OT for Some

Newly diagnosed diabetic looking for advice

Unfortunately, not everything is reducible to simple terms, and diabetic nutrition is one of those things. The problem with giving someone a diet is that diabetic eating is not one size fits all, and must be adjusted for its effictiveness or lack thereof in controlling blood sugars. Therefore, any diet you get is just a starting point. What you need is not a list of what you can and can't eat. There's virtually nothing you can or can't eat in appropriate quantities (very tiny for chocolate cake, and almost unlimited for lettuce).

What you need is a starting point for the number of calories, grams of carbs, and grams of saturated fat (please do not worry about good fats) you can eat a day. For carbs I usually recommend starting at 2/3 of a gram per pound of body weight. Divide those relatively evenly amongst several meals and snacks a day. There is nothing wrong with spreading it out over grazing. Come to our files section that has about 10,000 recipes in it to find things you will enjoy. Then see the results in terms of your weight and blood sugars, which need to be tested frequently until you understand how certain quantities of certain foods affect them. Then adjust. It's going to take some time to find a way of eating that works for you. Remember that this is a very long term project. Here's some resources that can be helpful, but are not gospel.

http://www.diabetes.org/food-nutrition-lifestyle/nutrition.jsp
http://www.mendosa.com/gilists.htm

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Garlicky Ginger Colconnan - 21g Carbs, 3g Fiber

Garlicky Ginger Colconnan - 21g Carbs, 3g Fiber
{Since this if from Swanson Vitamins it calls for their brand of spices, etc. Use what you have that may be easier or more economical. If you are unsure of using coconut oil for any reason consider another healthier oil such as light olive oil.
Take care, Gloria}
From: www.swansonvitamins.com, By: Aurelie Pare Healthy Foods winner for June 2009

2 large sweet potatoes, peeled and chopped
1/2 Tbsp Swanson Organic Coconut Oil
1 onion, finely chopped
4 garlic cloves, minced
Juice of lemon
4 cups packed spinach, chopped
1/4 cup Swanson Organic Whole Cashews
3/4 tsp Swanson Organic Ginger
1/4 tsp paprika
1/8 tsp Swanson Organic Garlic Powder
1/8 tsp Swanson Organic Cumin
1/8 tsp Swanson Organic Cayenne
Sprinkle Swanson Organic Peppercorns and
Swanson Himalayan Crystal Salt to taste

1. Place the chopped sweet potatoes in a medium sized pot and cover them with water. Cover. Bring the water to a boil over high heat.
2. Reduce heat to medium. Simmer the potatoes partially covered for 10 to 30 minutes, or until fork tender. (Note that the smaller the pieces of potato are, the faster they will cook.)
3. Drain the potatoes in a colander and return to the pot.
4. Using a handheld blender puree the potatoes until smooth (a potato masher may also be used). Set potatoes aside.
5. In a large skillet, heat the oil over medium heat. Saute the onion and garlic in the oil for a few minutes, or until translucent.
6. Add spinach and lemon juice to the skilled. Cook until spinach has wilted. Set aside.
7. In a coffee grinder, grind the cashews into a smooth flour.
8. Add the cashews, spinach mixture and seasonings into the sweet potato puree and stir. Season to taste with the peppercorns and salt.

Servings: 4
Nutrition per Serving: 140 Calories, 3g Protein, 5g Fat, 21g Carbs, 3g Fiber, 204mg Sodium

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Un-Classic Brownies - Carbs, 2.4g Fiber

Un-Classic Brownies
1/3 cup Swanson Ultra Certified Organic Virgin Coconut Oil
1/2 cup Swanson Organic Unsweetened Cocoa Powder
6 organic, free-range eggs
1/2 cup Swanson Fructose
1-1/2 tsp Swanson Liquid Stevia
1/2 tsp Swanson Ultra Himalayan Crystal Salt
1/2 tsp vanilla
1/2 cup Swanson 100% Pure Coconut Flour, sifted
1 cup Swanson Raw Walnuts, Halves & Pieces, chopped (optional)

In a saucepan at low heat, blend together coconut oil and cocoa powder. Remove from heat and let cool. In a bowl, mix together eggs, fructose, liquid stevia, salt and vanilla. Whisk coconut flour into batter until there are no lumps. Fold in nuts. Pour batter into a greased 11 x 7 x 2 inch or 8 x 8 x 2 inch pan. Bake at 350 degrees F (175 C) for 30 to 35 minutes.

Makes: 20
Serving Size: 1 brownie
Nutrition per Serving: 138 Calories, 9.8g Fat, 4g Protein, 8.5g Carbs, 2.4g Ciber, 87mg Sodium

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Baked Tomato Snapper - 34g Carbs

Baked Tomato Snapper - 34g Carbs
From: www.swansonvitamins .com
Cooking Time: 30-40 minutes
4 snapper fillets, 4-6 oz each, washed and patted dry
1 medium onion, chopped
1/2 cup chopped green bell pepper
1/2 cup sliced mushrooms
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried rosemary
1-16 oz can stewed tomatoes
Himalayan Crystal Salt and pepper to taste (optional)

Preheat oven to 375 degrees F (190 degrees C). Lay fish fillets in a 9"x13" baking dish and cover with the chopped vegetables. Sprinkle the herbs over the vegetables and top with tomatoes. Bake for 30-40 minutes, until fish is opaque inside and the sauce has thickened a bit. Sprinkle with salt and pepper, if using, and serve hot.

Servings: 4
Nutrition per Serving: 349 Calories, 8% Calories Fat, 2g Fat, 0.1% Saturated Fat,
73mg Cholesterol, 45g Protein, 855mg Sodium, 34g Carbs

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Quinoa?

can anyone tell me if quinoa is a good option 4 someone with type 2 diabetes? Also what about that glucerna line of products,the cereals,and the mini snack bars? I know its an expensive line,but if it helps,I might give it a try. Also chia seeds?

I used the glucerna drinks quite a bit actually, they are tasty and they keep my bg even. I haven't tried the other products because I don't like cereal or cereal bars. But I highly recommend the drinks. I heard of the chia seeds, I bought a bunch of them and put them in my salads but i haven't really noticed a big difference in my bg because of them. As far as quinoa, I'm not especially in love with the texture of it, so I'm not apt to use it, but if you like it by all means I suggest you eat it and then test test test. The only thing that is always a for sure here is that everyone is different with their response to foods. I have a real belief in extra virgin olive oil, my family has always sworn by it for everything, and on everything.

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Poppy Seed Chicken Casserole

Poppy Seed Chicken Casserole
Serves 4 (3/4 cup)
2 1/2 cups chopped cooked chicken breast
1/4 tsp. salt
1/4 tsp. black pepper
1 tbsp. poppy seeds
1 (8 oz.) carton low-fat sour cream
1 (10 3/4 oz.) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
Butter-flavored cooking spray
10 reduced-fat round buttery crackers, crushed

Combine first 6 ingredients in a large bowl, stirring until well blended. Spoon into 1 quart casserole coated with cooking spray. Cover and refrigerate up to 24 hrs. Preheat oven to 350 deg F. Top with crushed crackers. Coat crackers with cooking spray. Bake for 30 minutes or until thoroughly heated.

Exchanges: 1 starch, 4 1/2 very lean meat, 1 1/2 fat
Calories 314; Carb 17g; Fat 11g; Fiber 0g; Protein 33g; Chol 99mg; Sodium 613mg

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Syringe without plunger cap

Easy Touch does not use caps on the plunger. They only have them on the needle. I am Arthritic also and the needles used for MTX, I could not get the cap off of the needle. There was a company that made a unit that you would put the cap & needle in it and push down to hold it and that was the only way I was able to get the caps off.
I believe it was one of the drug companies that had it and it didn't cost me anything for it. Ask your doctor maybe he can get one of the drug salesmen to get one. I do not remember what company but it was one of the companies that make drugs for arthritis.

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Grapefruit and Statins

>How do we find out if any of our meds are statins? I don't know what my blood pressure pills are.<

The statin drugs are prescribed for high cholesterol or other blood fat problems, not blood pressure. You can pick up the phone and ask your pharmacist, or call your doc's office and ask them, just to straighten out in your own mind not only what you're taking, but why.

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How long have you been dealing with Diabetes?

>How long have you been dealing with Diabetes? What do you take to control it?<

Just quickly here, so as not to hog the list space...(thanks for the kind words, Donna, and backatcha!) 33 years. 1000 mg of metformin XR daily, Lantus insulin 2X/day and Humalog insulin at meals. As far as my diabetes goes, there's nothing special about me at all; I'm just an ordinary garden-variety long-term diabetic.

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Many of us have are ups and downs when dealing with this diabetes disease

Many of us have are ups and downs when dealing with this disease. Me included. As you know I work overnights (or did you forget already?LOL)and luckily; I am surrounded by people. I am finding out there are a lot of co-workers that also have Diabetes but they tend to keep it on the DL. (down low) But once I mention my having it, their eyes brighten up and we usually get into an interesting conversation about the subject and compare stories and meds we take ECT...kinda like women exchange recipes. I've had maybe two low levels while at work. One I tried to see what a low actually felt like since I know what highs feel like. The second time, I just ran low because I wasn't hungry and since I don't take tablets I ate/drank something (I forget what) but like you experienced, my sugar rocketed. Since having Type II, I am more lathargic. So I try to stay active but I can't get more than three hours asleep a day (usually). But near the end of my shift, I get sleepy, real sleepy. But once I get home, I'm awake for 4 more hours. I don't get it. I was really embarrassed at my 90 day checkin yesterday. I had been working two jobs. And in doing this my eating schedule and habits changed drastically. I'd forget to take my Novalog Flexpen before I eat or/and forget to take my 60 units of Lantus when I get off work because I fall right to sleep, BUT, I only get those three hours in... maybe.

I guess I'm sharing this info with you because I too am struggling at times. Many times. It's very hard for me to stay in a routine sometimes and I feel your plight with your varying work schedule. I've asked my wife to keep a Novalog Pen in her purse if we eat out and that helps a lot. I don't mind needles, hell I have a bunch of tattoos so I shouldn't. But sometimes the 4 or more lances to test can frustrate me. It tears my fingers up and I do use alternate locations but muscles in my forearms sometimes require me to increase the depth of the lance or relocate when not enough blood produces for a reading. It sounds to me that your doctor has yet to establish the needed meds combination and some type of routine for you.

I hope your spirits lift and realize that you're not alone in your struggle Faye. This group is pretty awesome and joining it was one of the best choices I've made in my managing my Type II. I've learned a lot in the short time here and also don't feel like such a Bad Diabetic when I might slip up along the line.

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