diabetes: diabetes

Showing posts with label diabetes. Show all posts

Wednesday, 28 October 2009

Diabetic Recipes - Thai Chile Vinegar Dipping Sauce - 2g Carbohydrate; trace Dietary Fiber

Diabetic Recipes - Thai Nam Jim - Green Chile and Cilantro Sauce - 8g Carbohydrate; trace Dietary Fiber

This is a healthy recipe for diabetics because people who have diabetes then that person should really keep food consumption so as not to affect blood sugar levels. If not then the blood sugar level will rise to so disrupt the performance of important organs in the body. This recipe is also good for the vegetarian diets. This recipe comes from various countries and has been recommended by nutrition experts that the best safe for consumption by diabetics. This diabetic recipe from Thailand.

Thai Nam Jim - Green Chile and Cilantro Sauce

Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 15%)
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1 tablespoon sea salt -- or kosher salt
3 garlic cloves
3 shallots -- chopped
1 handful cilantro leaves -- generous, plus the scraped and cleaned roots
4 small hot green chile pepper -- seeded and chopped
3 tablespoons palm sugar -- or brown sugar
3 tablespoons nam pla -- (Thai fish sauce)
8 limes -- juice only

Put the salt, garlic, shallots, and cilantro leaves and roots in a mortar and pestle, and pound until crushed.

Add the chiles and sugar and pound again, then remove to a bowl.

Add the nam pla and lime juice and mix thoroughly. The dressing should taste hot, sweet, sour, and salty. Add more palm sugar to make it sweeter or more nam pla to make it more salty.

Makes about 1 cup (16 one-tablespoon servings).

VARIATIONS:
Replace the green chiles with Dutch or Indonesian lombok chiles, for a slightly less hot version.

SWEET THAI DRESSING:
Add 2 tablespoons sweet chili sauce to the basic recipe. Great with grilled beef or calamari salad.

A wonderful dressing, simple and addictive, one of the staples of the Thai kitchen and a great way of learning about the balance of flavor in Thai cooking. There is a number of variations, but the key elements remain the same: hot, sour, salty, and sweet - exemplified by chile, garlic, lime juice, fish sauce, and palm sugar, all hallmarks of the country's cuisine. This recipe calls or cilantro roots, but if they are unavailable, just use the leaves.

Great for enlivening salads...

Per Serving (excluding unknown items): 32 Calories; 1g Fat (11.7% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 354mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Diabetic Recipes - Thai Roasted Chili Sauce - Nam Prik Phao - 2g Carbohydrate; trace Dietary Fiber

This is a healthy recipe for diabetics because people who have diabetes then that person should really keep food consumption so as not to affect blood sugar levels. If not then the blood sugar level will rise to so disrupt the performance of important organs in the body. This recipe is also good for the oarng and vegetarian diets. This recipe comes from various countries and has been recommended by nutrition experts that the best safe for consumption by diabetics. This diabetic recipe from Thailand.

Thai Roasted Chili Sauce - Nam Prik Phao

Serving Size : 20 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Spicy
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1/2 cup vegetable oil
4 shallots -- sliced
4 garlic cloves -- crushed
8 small dried red chile pepper
1 tablespoon dried shrimp paste
1 tablespoon palm sugar -- or brown sugar (optional)
3 tablespoons nam pla -- Thai fish sauce
2 tablespoons tamarind paste
salt

Heat the oil in a wok or large frying pan and add the shallots and garlic. Cook until lightly golden, then remove with a slotted spoon to a blender.

Add the chiles and shrimp paste to the wok or pan and fry for 1 minutes. Remove with a slotted spoon to the blender, reserving the oil in the wok.

Add the sugar, if using, to the blender and blitz. Add the nam pla, tamarind, some salt, and the reserved oil from the wok, then blitz again to a blended puree.

Transfer to a bowl and let cool. Serve cold. It can be refrigerated for up to three months.

Makes 1 1/4 cups (20 one-tablespoon servings).

Fish Sauce - Don't be put off by the pungent aroma, incorporated into a sauce, dressing, or curry, fish sauce becomes less powerful, quite addictive, and a healthy alternative to salt. The Vietnamese (nuoc mam) and Thai (nam pla) versions, made form fermented anchovies, shrimp, or squid, are considered the best and are widely available. Once opened, fish sauce should be refrigerated.

In Thailand, this fragrant and spicy-hot sauce makes the perfect accompaniment to many dishes stirred into fried rice with vegetables or seafood or, the way I like it, brushed over grilled fish or shellfish.

Per Serving (excluding unknown items): 63 Calories; 6g Fat (83.2% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 1477 0

Saturday, 12 September 2009

The A1c Test Gives More Weight to What Your Average Glucose Levels

Three weeks ago and my A1C came back at 7.0 and I was placed on Lantus. I had only been on insulin for two weeks when I had additional lab work at my internal specialist's office. Unbeknownst to me, in addition to a liver function test and fasting lipid test, he also ran an HbA1C which came back at 6.2. I've been watching my numbers closely and can not see where they would have dropped enough that in two weeks my A1C would have gone from 7.0 to 6.2. Why the rapid decrease in such a short amount of time?

I know the A1c test gives more weight to what your average glucose levels have been in the closer-in-to- the-test- date weeks. IOW, when you went on insulin and things started to normalize, those couple of recent weeks swung the result into a surprisingly low number. The only other thing I can think of is that even the most dedicated tester only tests 8 or 10 times a day, probably not at all during the night, for instance. So it's impossible to get a true average from your home meter, not in the way you can with the A1c test. Other than that, I'm clueless, but maybe others will have some other ideas. Whatever, I'm glad to hear you're doing better.

Tuesday, 1 September 2009

Does anyone know any more about hiw zinc could help us type 2 folks?

This article is very basic biochemical research. It's about a new technique for studying the amount and distribution of zinc in pancreatic cells as a marker for a genetic defect in diabetes. It appears to have nothing to do with the amount of zinc in the body. There's nothing in the article to suggest that taking zinc would have any benefit in type-2-diabetes.

The interrelationship of zinc and diabetes is complex and not well understood, hence the significance of this article. There have been conflicting studies about whether zinc intake affects the chances of developing type-2-diabetes. There's no evidence zinc is helpful in treating diabetes. If you are thinking of taking a zinc supplement, remember that zinc can be toxic...read more

The caffeine will help boost bg somewhat

Once more thanks for your advice. I will try to change my breakfast and see if that helps to cope much better until my break without having to run to the cafeteria to have a coffee with sugar, a big mistake I made, I know, but I felt so weak and shaky (and scared too that it could go even lower....). It is the same at night, sometimes I feel scared that it could go down very much during my sleep and not be aware of it. So I always have a glass of milk just before I go to sleep. Maybe this is wrong too? Or somehow we will wake up if we do not feel well? And is it because my body has been used to high glucose levels that I do not feel bad if it goes up a bit over the limit but feel bad when it goes down?.

Running for coffee with sugar may not be so wrong when you go low, but it usually needs follow up. The caffeine will help boost bg somewhat, since it stimulates glycogen release and others, and the sugr (not very much of it, of course) helps too. Once that sunk in, perhaps 10 to 20 minutes later it may be best to have something more substantial, particularly protein, if the next meal is more than 1/2 hour or so away. You wake up because something unusual is affecting your system. If low your counter-regulatory hormones such as adrenilyn are released, and the affects tend to wake up most people. If you go high then other warning symptoms are started that may also wake you up.

The real problem for diabetics is if you DON'T get these symptoms, and therefore don't wake up. This is known as HypoGlycemia Unawareness (or HGU) and is very dangerous. At this poin you shouldn't worry about that if it hasn't been that way for you till now. HGU MAY be there from the start if that's how your system is, for whatever reason, but it usually appears after many years of diabetes, probably aide by very poor long-term control. Of course it's always a good idea to have someone around that knows what to do if you have problems. What really scares me is a diabetic with HGU who lives alone. Lost a good friend to a heart attack after he'd survived poor control for 33 years or so. Whether he had a hypo at the same time will never be known, but I wouldn't be surprised.

Distured Sleep for Diabetics

Uneven sleep and a possible bad dream causing an anxiety attack are quite likely. The symptoms are similar to an anxiety attack which would be understandable if you are worried all the time about your diet and numbers etc. As you are fully aware, stress, even momentary, will spike your numbers. The proof of this would be if you get up or sit up and do relaxation and let the episode pass and as your pulse settles and the adrenalin slows it should affect your next reading which you could take in half an hour. If its indeed an anxiety attack the BG numbers will be down 10% or more from the earlier reading. I wouldn't go running for meds if its only occassional. If you treat it with extra oral diabetics or short acting insulin you could go too low in the night.

BTW get your thyroid hormones checked (cold feet) and if you are type 2 don't check so often. Checking too much can easily cause a person to cross the line from sensible to borderline OCD and OCD would go hand in hand with anxiety symptoms which will cause higher readings.... .funny how that works eh? Perfectionists should not be allowed to have such a wonderful disease as type 2 diabetes. Anyway you are right, worry about lows not highs. Highs won't kill you unless they are very very high and if that happens go to ER...read more

Tuesday, 25 August 2009

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

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%

Sunday, 23 August 2009

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.

Friday, 21 August 2009

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

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

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

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.

Thursday, 20 August 2009

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.

Wednesday, 19 August 2009

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.)

Tuesday, 18 August 2009

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.

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."

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.

Sunday, 16 August 2009

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

diabetes

Wednesday, 28 October 2009

Diabetic Recipes - Thai Chile Vinegar Dipping Sauce - 2g Carbohydrate; trace Dietary Fiber

Diabetic Recipes - Thai Nam Jim - Green Chile and Cilantro Sauce - 8g Carbohydrate; trace Dietary Fiber

Diabetic Recipes - Thai Roasted Chili Sauce - Nam Prik Phao - 2g Carbohydrate; trace Dietary Fiber

Saturday, 12 September 2009

The A1c Test Gives More Weight to What Your Average Glucose Levels

Tuesday, 1 September 2009

Does anyone know any more about hiw zinc could help us type 2 folks?

The caffeine will help boost bg somewhat

Distured Sleep for Diabetics

Tuesday, 25 August 2009

Chronic Reactive or Fasting Hypoglycemics

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

Sunday, 23 August 2009

Lately Having to Do With Getting Used to The Insulin Pen

Friday, 21 August 2009

Catfish Amandine - 10g Carbs, 1g Fiber

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

Why I cannot possibly have diabetes?

Thursday, 20 August 2009

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

Wednesday, 19 August 2009

For Anyone Having Issues With One Touch Ultra Smart Meters

Tuesday, 18 August 2009

Changes in sugar levels

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

Unfortunately too much attention is payed to cholesterol, IMHO

Sunday, 16 August 2009

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

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