Kurdistan Cutting Board Salsa - Mezair, 3g Carbohydrate; 1g Dietary Fiber

This recipes the one best of the best healthy recipes for diabetic which has been recommended by doctors and nutritionists.

Kurdistan Cutting Board Salsa - Mezair
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 15%)
Spicy Veggie

Amount Measure Ingredient -- Preparation Method
1 large garlic clove
2 (to 3) jalapeno chile peppers -- seeded
1/2 cup chopped flat leaf parsley -- lightly packed
3 tablespoons chopped fresh mint -- (to 4)
1 pound ripe tomatoes
1/4 teaspoon salt
juice of 1 large lemon

On a large cutting board, mince the garlic and then the chiles. add the parsley and mint and chop. Slice and then chop the tomatoes, adding them to the other ingredients. Mix as you continue to chop by tuning the salsa with the flat of your knife or cleaver. Mix in the salt. Transfer the salsa to a small serving bowl and blend in lemon juice. The salsa will be quite runny, making it ideal for being spooned generously over bulgur or rice or for being sopped up with flatbreads. Perfect for the mezze tables.
Makes 2 cups salsa (8 one-quarter cup servings).
Our household name for mezair is "cutting-board salsa", because all the ingredients can be chopped together into one large pile on a cutting board - an excellent way to blend the different flavors, and it's fun. I first tasted this salsa in the town of Van in eastern Turkey, where it was served alongside pieces of grilled (2favorite) and bulgur pilaf; the combination was absolutely delicious. The amount of chiles in this recipe produces a salsa that is mildly hot; adjust according to your own taste.

Per Serving (excluding unknown items): 15 Calories; trace Fat (12.1% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 74mg Sodium. Exchanges: 1/2 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0

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Nepali Green Chile Chutney - Haryo Khursaniko Acher,5g Carbohydrate; 1g Dietary Fiber

Nepali Green Chile Chutney - Haryo Khursaniko Acher
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Veggie
Amount Measure Ingredient -- Preparation Method
1/2 teaspoon cumin seed -- dry-roasted
1 cup loosely packed fresh coriander leaves -- finely chopped
1/2 cup loosely packed fresh mint leaves -- finely chopped
4 green chiles -- finely chopped
1/4 teaspoon salt
1 pinch asafoetida -- (optional)
2 tablespoons freshly squeezed lemon juice

In a large mortar, pound the cumin to a powder. Add all the remaining ingredients except lemon juice and pound well to mash. Add lemon juice and continue to pound until a slightly dry paste forms. Alternatively, combine all the ingredients in a food processor and process briefly to blend; you want a slightly rough paste, not a uniform texture. Turn out into a bowl and serve with bread as a dip. This is best eaten immediately, or within 2 to 3 hours, while fresh herbs still have good flavor.
Makes about 1 cup chutney.
This is another Nepalese chutney, also on the fiery side of things and very quick to make. If you wish, cut back on the chiles. We have included in this book a number of chutneys and salsas that combine fresh coriander [cilantro] and chiles. Each is quite different from the next, but all are good accompaniments to meals based on bread.

Per Serving (excluding unknown items): 22 Calories; trace Fat (5.7% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 138mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat.
Nutr. Assoc. : 0 3354 0 0 0 27170 0

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Nepali Hot Peanut Chutney - 2g carbs; 1g fiber

Nepali Hot Peanut Chutney
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
2/3 cup unsalted peanuts -- (about 4 ounces) roasted or raw
3 (to 5) dried red chiles
1 piece fresh ginger -- (1-inch) peeled and grated
1 teaspoon cumin seed -- dry-roasted and ground
1/4 cup fresh lime juice
1 teaspoon sugar
1/2 teaspoon salt

If your peanuts are raw, dry-roast them in a cast-iron or other heavy skillet over medium heat until lightly golden. If using a mortar, coarsely chop the peanuts. Transfer to the mortar and pound fine. Break or chop dried chiles into very small pieces, discarding the stems, and add to the peanuts. Pound until finely ground. Add ginger and cumin and pound. Add the lime juice and blend well. The mixture should now have the consistency of a dryish paste. Alternatively, if using a processor, transfer the peanuts to a processor and pulse to chop finely. Break up the chile into small pieces, discarding the stems, and add to the processor together with the ginger, cumin, and lime juice. Pulse 4 or 5 times to blend. Stir the sugar and salt into the chutney and blend well. Turn out into a bowl and serve with fresh breads.
Makes about 1 cup (16 one-tablespoon servings).
...it's just a matter of time before someone in North American begins to market a chile peanut butter. Peanuts and chiles naturally call out for each other, as in this Nepalese chutney.

Per Serving (excluding unknown items): 39 Calories; 3g Fat (64.3% calories from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 68mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0

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Nepali Spicy Tomato Chutney - Tomate Achuar, 9g carbs; 2g fiber

Nepali Spicy Tomato Chutney - Tomate Achuar
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
1 tablespoon vegetable oil
1 1/2 tablespoons minced garlic -- (approx. 4 medium cloves)
1 medium onion -- finely chopped
1 tablespoon finely chopped fresh ginger
3 fresh green chile pepper -- chopped
1/2 teaspoon fenugreek seed -- dry-roasted and ground
1/2 teaspoon cumin seed -- dry-roasted and ground
2 large tomatoes -- (about 1 pound) coarsely chopped
1/2 teaspoon salt
1 cup loosely packed fresh coriander leaves -- coarsely chopped

Heat the oil in a heavy saucepan or deep skillet over medium-high heat. add the garlic, onion, ginger, and chiles and fry for 1 minute. Add the fenugreek and cumin and cook 1 minute more, stirring. add the tomatoes and salt, and bring to a boil. Lower the heat, partially cover, and cook for another 15 minutes, or until thickened almost to a paste. Turn out into a bowl and stir in the coriander leaves. Serve as a condiment and dipping sauce for bread. Stored in the refrigerator, well sealed in a glass container. It will keep for a week.
Makes about 1 1/2 cups sauce.
There are hundred of different fresh chutneys, all depending on what is in season and what particular tastes a cook wants to put together. This particular one we had trekking; after a long day of walking, nothing could have tasted better than a bowl full of dal, a pile of chapattis made from freshly ground wheat, and a tiny plate of fiery hot tomato chutney.

Per Serving (excluding unknown items): 63 Calories; 3g Fat (35.1% calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 195mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 413

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Sichuan Spicy Peanut Sauce - 7g carbs; 2g fiber

Sichuan Spicy Peanut Sauce
Serving Size : 5 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
1/2 cup unsweetened peanut butter
1/2 cup warm water
1 teaspoon cayenne pepper
1/4 cup cider vinegar
2 tablespoons soy sauce
1 large garlic clove -- finely chopped
3 (to 4) scallions -- finely chopped

In a medium-size bowl, combine the peanut butter and warm water, and whisk until well blended and smooth. Stir in the cayenne, then stir in the vinegar and soy sauce. Stir in the garlic and scallions. If you are serving over noodles (Sichuan-style) , you might want to thin the sauce even more, and add a little more cayenne. But if you are using it as dip for bread, you won't want it any thinner than this. The sauce gets thicker as it sits, much thicker if refrigerated. You may need to thin it by blending in a little warm water when you take it from the refrigerator. This is a good keeper in the refrigerator, but if you plan to make it ahead, don't add the garlic and scallions until just before you serve the sauce. This recipe can be doubled or tripled, but increase the garlic and scallions by a lesser proportion.
Makes 1 1/4 cups of sauce.
This sauce is one of the best all-around accompaniments for flatbreads that we know of. It is traditionally served over cold wheat flour noodles, and is a great dip for uncooked vegetables like broccoli, cauliflower, and carrot sticks. It's excellent for parties, and for kids; it keeps well in the refrigerator, and it is very simple to prepare.

When you make the sauce, it will be thin, but as it sits (especially if kept in the refrigerator) , it will again become almost as thick as the peanut butter you began with - a reminder of just how much oil is in peanut butter.

Per Serving (excluding unknown items): 163 Calories; 13g Fat (67.3% calories from fat); 7g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 534mg Sodium. Exchanges: 1/2 Grain(Starch) ; 1 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0

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South Indian Spice Powder - Sambhar Masala, 3g carbs, 1g fiber

South Indian Spice Powder - Sambhar Masala
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Amount Measure Ingredient -- Preparation Method
1 teaspoon urad dal -- (black gram dal)
1 teaspoon channa dal -- (made from hulled and split small chickpeas)
2 tablespoons coriander seed
1 teaspoon cumin seed
2 teaspoons black peppercorn
1 teaspoon fenugreek seed
10 dried red chiles
1 pinch turmeric -- (optional)

In a heavy dry skillet, roast the dals over medium-high heat, stirring constantly, for 5 to 8 minutes. Set aside. In the same skillet, dry roast the spices (except turmeric) over medium-high heat, stirring constantly, until aromatic, about 3 minutes. Set aside. In a spice grinder or large mortar, grind the dals to a powder. Grind the roasted spices to a powder, then grind the dried chiles to a powder. Combine the dal, ground spices, and chiles. Add the turmeric, if you wish. Store in a tightly sealed glass jar. This keeps well, but it does lose flavor over time, so it's best to make up a new batch after six months.

Note: Most seeds or pods benefit form dry-roasting before grinding in a spice grinder or mortar and pestle. Use the method described here to release the fragrant aromas of peppercorns and dried chile pepper flakes; spices such as cumin, fenugreek, cardamom, coriander, and black mustard seeds; and nuts and sesame and poppy seeds.

Makes approximately 2/3 cup (about 10 one-tablespoon servings).
Use as a spice mix in southern Indian recipes as directed.
Per Serving (excluding unknown items): 13 Calories; trace Fat (19.9% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 0 Fat.
Nutr. Assoc. : 3092 0 0 0 0 0 0 0

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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

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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.

READ MORE - The caffeine will help boost bg somewhat

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

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Diet Mountian Dew for Diabetics

Your question(s) touches on a very sensitive issue for some diabetics. There are those who know the harm sodas, of most any kind, can cause and others just ignore the facts and give into their addiction for soda containing high fructose corn syrup, sugar, or a substitute for sugar. Both sides of the issue will defend their position. Ultimately each one of us has to take responsibility for our own body. You can’t do it for your husband, it is his responsibility! If you husband is serious about controlling his sugar, all he has to do is check his glucose after drinking a soda/juice and he will know. Everyone is unique and what raises glucose too high and for too long for one may not do the same for another. ORANGE JUICE is 46 on the glycemic index. If there is sugar mixed in, which is usually the case in many juices, that instantly raises the GI/GL as sugar has one of the highest GI/GLs you can get.

Fruit
Glycemic Index
Apples, Golden Del. 39
Bananas 62
Cherries 23
Grapefruit 26
Grapes 45
Orange juice 46
Oranges 40
Peaches 29
Pears 34
Plums 25
Raisins 64

MOUNTAIN DEW in the U.S. contains high fructose corn syrup (HFCS) and its consumption has been fingered as a causative factor in heart disease. It raises blood levels of cholesterol and another type of fat, triglyceride. It makes blood cells more prone to clotting, and it may also accelerate the aging process. HFCS IS A MAJOR ENEMY OF DIABETICS. DIET MOUNTAIN DEW contains ASPARTAME. Not too long ago, aspartame was on a Pentagon list of bio-warfare chemicals submitted to Congress, which just goes to show you how lethal a chemical it really is. Although seizures are reported among aspartame users, headaches are the most common complaint. Diabetics should stay away from sugar subs used in sodas altogether.

Mountain Dew lists its ingredients as:
Carbonated water
Sugar (replaced by High fructose corn syrup (HFCS) in much of the United States)
Concentrated orange juice
Citric acid
Natural flavors
Sodium benzoate (preserves freshness)
Caffeine (54 mg per 12 US fluid ounces (350 ml))
Sodium citrate
Erythorbic acid (preserves freshness)
Gum arabic
Calcium disodium EDTA (to protect flavor)
Brominated vegetable oil
Yellow 5
Thiamin hydrochloride

Diet Mountain Dew: Sugar/HFCS is replaced with:
Concentrated orange juice
Citrus pectin
Potassium benzoate (preserves freshness)
Aspartame
Potassium citrate
Acesulfame potassium
Sucralose

Mountain Dew Throwback:
Carbonated water
Sugar
Citric acid
Natural and artificial flavor
Sodium benzoate (preserves freshness)
Caffeine (54 mg per 12 US fluid ounces (350 ml))
Gum arabic
Brominated vegetable oil
Yellow 5

READ MORE - Diet Mountian Dew for Diabetics