Archive for November, 2009
With out giving up sweets all together.
You can educate yourself on the type of diabetes that your family member has. And then ask them questions about it to show that you are interested and concerned. But be careful about giving them any unsolicited advice.
Most diabetics with a well known history know what they can and can’t eat and how much and how often. They don’t have to give up sweets – they just have to count the total number of carbs.
If they seem receptive, you could offer to take walks with them each night, or work with them to create interesting, low carb recipes.
So i ate some cookies and stuff, but I want to be sure that my caloric intake will still be low enough for me not to gain weight today. I had a healhty breakfast but what are some meals that i could eat about now or any type of food that would keep my Insulin levels from rising.
Do exercise!! It will burn off that sugar. Sorry, there is no food to "counteract" sugar or block it from affecting you. All you can do is burn it up!! Get out and do some vigorous exercise!
You always hear about natural cures for diseases, but you never hear of what they are or even the treatments. I’ve heard there is a natural cure for Herpes, diabetes, Multiple Sclerosis, and hypertension, but no one ever seems to know what they are, or where they can be found. I have even read that book ‘Natural Cures "They" Don’t Want You to Know About’ by Kevin Trudeau and he just beats around the bush. Is there anyone out there with solid evidence and answers?
I am sure that if there was solid evidence backed by real proof of natural cures for diseases that _many_ healthcare professionals would be talking about them, they would be in respected journals, even the so-called ‘evil’ pharmaceutical companies would be manufacturing ‘enhanced’, ’safer’, ‘more effective’ natural cures. Just look at all the various companies that make different kinds of Vitamin C, Rosehips, Iron pills, and the like for your local grocery store.
IMHO, I think you’re best bet is to work with a professional doctor.
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Be cautious when referencing Kevin Trudeau’s "Natural Cures They Don’t Want You To Know About." Do a little reading on this guy, then decide for yourself. Personally, I think he’s a huckster out to make a buck using ridiculous claims backed by pseudo-science and possibly outright untruths .. but that’s just my opinion .. and some other people like doctors, respected journalists, etc.
Analysis of Kevin Trudeau’s "Natural Cures" Infomercial (2004) by Stephen Barrett, M.D.
http://www.infomercialwatch.org/tran/trudeau.shtml
Wikipedia entry
http://en.wikipedia.org/wiki/Natural_Cures_%22They%22_Don’t_Want_You_To_Know_About
Kevin Trudeau Banned from Infomercials
http://www.ftc.gov/opa/2004/09/trudeaucoral.htm
20/20 Report "King Con? Bestselling Author Selling Questionable Cures to the Desperate and Gullible"
http://abcnews.go.com/2020/Health/story?id=1527774
Skeptic’s Dictionary
http://skepdic.com/trudeau.html
I am trying to save on a trip to the doctor. Is there a way to recieve
meds for Type 2 Diabetes. And is there some kind of vitamins that
produce the same result? I’ve been taking fish oil daily.
Check to see if your local health department offers a free clinic. If not, call the dr that you have gone to in the past and explain that you do not have insurance and if they might have a discount fee for people without insurance, if they don’t ask them if they could recommend somewhere that you could get medical care for your diabetes at a low/no cost – they may know the locations in your area. Walmart has both of these drugs for $4 for a one month supply, and many other stores are also offering $4 prescriptions – check with your local pharmacist.
When you have type 1 diabetes, why does it matter if your blood sugar is high? What happens if you don’tt treat diabetes? What happens if you don’t take the shots or watch what you eat? Do you die?
Simply put — YES — you will die.
Type 1 Diabetes means the your pancreas has pretty much failed completely., Because of this your body produces very little or no Insulin, and so there is NO control over your blood sugar.
Extra sugar in the blood attachs itself to the red blood cells (this is called GLYCATING) and the sugar molecules act like tiny little knives, making the red blood cells work like a Rotor-Rooter system in your blood vessels. They start damaging the walls of the blood vessels, causing tiny cuts, clots, and scar tissues.
This is extremely damaging to the capillaries, which are only just a little bit larger then a red blood cell, anyway. These capillaries get ripped to shreds!
Now, your kidneys are FULLL of capillaries, so one major damage of diabetes is kidney failure. And it is usually not reversible. If the blood sugar stays high, the result is kidney failure leading to either death or dialysis.
There are capillaries in the retinas of your eyes. These tend to get cut open, causing a bleed. Many diabetecis go blind.
And also the capillaries in your brain. When these break you get many small strokes. The effect is very much like Alzheimers.
And how about those capillaries in the sex organs — broken capillaries lead to the inability to have sex.
That same glycateds red blood cells also don’t carry as much oxygen. So you constantly feel tired, and wounds don’t heal as well. Many diabetics suffer from gangrene. leading to amputation of feet, legs, fingers, hands, and arms.
ALSO – - – Some of that sugar breaks down and attachs to the nerves. This leads to diabetic neuropathy, which affects every organ in the body, from brain to tips of toes. Since things often "don’t hurt", the diabetic doesn’t realize that he or she has a serious wound until gangrene sets in.
Optic nerves get damaged, and nerves to the sexual organs get damaged. Also, the nerves to the stomach and intestines get damaged, leading to many digestive problems, including diarhea, which then leads to dehydration.
It doesn’t really matter if you are Type 1 or Type2 — the effects are the same, but Type 1 diabetics are often diagnosed sooner — in childhood. Therefore, Type 1 diabetes is often called Juvenile Diabetes, but this is a misnomer. Even adults can get Type1 diabetes.
My daughter is 2 yrs old and has been shaking uncontrollably at daycare upon waking up from her afternoon nap. She eats healthy and the daycare checks for fever each time this happens. She is not cold either..there is no goosebumps. I don’t know her fathers side of medical history and i’m just concerned this could be something more serious like signs of epilepsy or diabetes..anyone else have this occuring with there children?
I will say you to take her to doctor at soonest convenience. She could be having hypoglycemia
For synptoms and more details just visit this site http://www.helpondiabetes.com
If so what at what age was it diagnosed.? Thank you!!
Thank you, Need a Sugar Fix, I hope it can go away again!!!
Most studies find that older paternal age and sometimes older maternal age is associated with offspring who develop Type 1 just like the studies of so many conditions that seem to appear from nowhere.
I thank you all for answering and yes diabetes 1 is mucho hard, but there are worse conditions. Happy Healthy New
90% of people with Type 1 diabetes have no family history. It is a polygenetic disease (multiple genes involved) that needs an environmental trigger such as a virus. Type 1 diabetes is an autoimmune disease. It is NOT preventable or related to anything you did or did not do in any way.
It is often first diagnosed in childhood (around puberty is most common), but can also occur in infants, toddlers, and adults up to any age. When Type 1 diabetes occurs in people over 30, it is often a slow developing form called LADA (Latent Autoimmune Diabetes of Adults).
Sometimes people who get Type 1 diabetes have a family of other autoimmune disorders, such as Celiac Disease, autoimmune thyroid disease, Multiple Sclerosis, Lupus, or Rheumatoid Arthritis, but not Type 1 Diabetes.
Also, you may have had an ancestor who died of the "flu" before Insulin was discovered and before Type 1 diabetes was easily recognized. Since Type 1 diabetes is quickly fatal without insulin, and often appears after a virus, someone could have died from it with people assuming that the virus was what killed them.
Either way, it is not uncommon to have Type 1 diabetes and no family history.
My stepfather passed recently under very suspicious circumstances. To put it shortly, we have reason to believe that an insulin injection might have contributed to his death.
The autopsy results have come back inconclusive. Can any tests be done to detect the presence of Insulin?
to the best of my knowledge i dont believe it can be proved. insulin is something that the body naturally produces so everyones levels are different. im truly sorry for your loss. perhaps the type of insulin would be a factor to consider as some comes from animals not humans.
I was recently diagnosed with pre-diabetes. I understand exercise and a healthy diet can help prevent me from getting diabetes type 2. I would like to know the specifics of a diabetic diet.
the best you can do to prevent diabetes is follow a pre-diabetic diet. It’s mostly the same diet people with diabetes follow. You should try to avoid carbohydrates as much as possible. A good diet to follow is the glycemic index diet. More information can be found at http://www.diabeticmenu-blog.com/glycemic-menu.html
I have invited my friend, who has recently been diagnosed with diabetes, over for lunch. I was wondering if anybody knows any simple (and tasty) recipes that are suitable for people with diabetes. Thanks for your help.
One of the most important parts of managing diabetes is eating properly to control blood sugar levels. But that doesn’t mean that your food selections have to be tasteless, uninteresting dishes. In fact, when it comes to preparing meals for diabetics, the menu can include some of the most appetizing treats. Here are some recipes to help you create those easy-to-make delicacies that will tantalize the taste buds of diabetics and the rest of the family.
Island Chicken Breast
2 tablespoons frozen
orange juice concentrate
1 teaspoon grated orange rind
1 tablespoon olive oil
2 teaspoons fresh lime juice
1 thinly sliced green onion
1 teaspoon ground ginger
1/8 teaspoon ground cloves
2 cloves garlic, minced
Salt and pepper to taste
4 4-ounce portions boneless, skinless chicken breast
Combine all ingredients except the chicken breast in a
shallow glass dish. Add the chicken to marinade. Cover
and refrigerate for 1 to 2 hours. Discard the marinade and
grill or broil the chicken until done, about 5 to 7 minutes
per side.
Yields 4 servings
Catfish Fillets
With Spicy Tomatoes
4 catfish fillets, about 4 ounces each
Vegetable cooking spray
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon juice
1 teaspoon dried basil, crushed
1/4 teaspoon dried oregano
2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, minced
1 15-ounce can Mexican-style
diced tomatoes, undrained
6 ripe olives, cut into quarters
Dash cayenne
Heat oven to 350 degrees. Coat a shallow glass dish
with vegetable cooking spray. Place the fillets in the dish.
Sprinkle with lemon juice, basil and oregano. Set aside.
Heat oil in medium skillet over medium heat. Add onion,
green pepper and the garlic; cook and stir until vegetables
are tender, about 5 minutes. Add tomatoes, olives and
cayenne. Cook uncovered until sauce is thickened, about
5 minutes, stirring occasionally. Spoon the sauce over fish
fillets. Cover with foil and bake until fish flakes easily,
about 15 to 20 minutes.
Yields 4 servings
CALORIES 168, TOTAL FAT 6.5G, CHOLESTEROL 66MG, CARBOHYDRATE 7.5G, PROTEIN 20.0G, SODIUM 354MG.
Quick Chicken Gumbo
1 tablespoon olive oil
1/2 cup chopped onion
1/4 cup chopped green pepper
2 celery ribs, chopped
3 cloves garlic, minced
1 teaspoon dried thyme, crushed
Dash crushed red pepper
2 14 1/2-ounce cans fat-free chicken broth
2 cups cooked, shredded chicken breast
1 8-ounce can tomato sauce
1 cup water
1 cup sliced fresh okra
1 tablespoon gumbo file
1 cup cooked rice
Chopped rice
Heat the oil in a large saucepan over medium heat. Add
the onion, green pepper, celery, garlic, thyme and crushed
red pepper; cook and stir until vegetables are tender, about
5 minutes. Stir in broth, chicken, tomato sauce, water, okra
and gumbo ill& Cook, stirring occasionally for 15 minutes.
Spoon the gumbo into shallow bowls. Top each serving
with 1/4 cup of the rice. Garnish with chopped parsley if
desired.
Yields 4 servings
CALORIES 269, TOTAL FAT 6.9G, CHOLESTEROL 60MG, CARBOHYDRATE 24.2G, PROTEIN 33.8G, SODIUM 917MG.
Black-eyed Pea And
Mushroom Soup
2 teaspoons olive oil
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup sliced celery
2 cloves garlic, minced
1/2 teaspoon dried thyme
1 15-ounce can black-eyed peas, undrained
1 small carrot, sliced
2 14 1/4-ounce cans fat-free chicken broth
2 tablespoons chopped parsley
Add mushrooms, onion, celery, garlic and thyme, cook
and stir until vegetables are tender, about 5 minutes. Add
black-eyed peas, carrot, chicken broth. Bring to a boil;
reduce heat and simmer for 15 minutes. Garnish with parsley
if desired.
Yields 6 servings
CALORIES 129, TOTAL FAT 2.8% CHOLESTEROL 0MG, CARBOHYDRATE 19.4G, PROTEIN 12.4G, SODIUM 354MG.
Julienne Vegetable Salad
1 small carrot, cut into 2-inch thin strips
1/2 large red bell pepper, cut into 2-inch thin strips
2 medium zucchini, cut into 2-inch thin strips
1/2 small red onion, cut into thin strips
1/2 jicama, peeled and cut into thin strips
Juice of 1 lemon
2 teaspoons Dijon mustard
1 clove garlic, minced
1 tablespoon apple cider vinegar
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons chopped parsley
Lettuce leaves
Place the carrot, red bell pepper, zucchini, onion and
jicama in large bowl. In a small bowl, mix lemon juice,
mustard, garlic, vinegar, olive oil, salt and pepper to taste.
Drizzle over vegetables and gently toss to coat vegetables.
Serve on lettuce leaves. Garnish with chopped parsley.
Yields 6 servings
CALORIES 74, TOTAL FAT 4.8G, CHOLESTEROL 0MG, CARBOHYDRATE 6.1G, PROTEIN 1.3G, SODIUM 33MG.
Cabbage With
Lemon Pepper
1 tablespoon olive oil
1 medium cabbage,
coarsely chopped
2 cloves garlic, minced
1 teaspoon sugar
1/8 teaspoon crushed red pepper
Salt to taste
1 teaspoon lemon pepper
Chopped parsley (optional)
Heat olive oil in large skillet over
medium-high heat. Add cabbage, garlic,
sugar, crushed red pepper and salt.
Cook and stir until cabbage is tender,
about 5 to 10 minutes. Sprinkle with
lemon pepper and serve.
Baked Fish With Vegetables
1 pound fish fillets (such as catfish,
perch, red snapper, etc.)
1 tablespoon olive oil
1 small onion, sliced
1 medium zucchini, sliced
1/2 medium red bell pepper, diced
1 cup chopped plum tomatoes
2 large cloves garlic, minced
2 tablespoons chopped fresh basil
or I teaspoon dried basil
Salt and pepper to taste
Juice of 1 lemon
2 tablespoons grated Parmesan cheese
Heat oven to 350 degrees. Cut fish into serving-size
pieces. In a greased 9-inch baking dish, place fillets in a
layer. Cook and stir onion, zucchini, yellow squash and
red bell pepper until crisp-tender. Spoon vegetables over
fish fillets. Top with tomatoes, garlic, basil, salt and pepper.
Drizzle with lemon juice. Bake, uncovered, until fish is
done, about 25 to 30 minutes. Remove vegetables and fish
to heated platter. Sprinkle with Parmesan cheese. Pour pan
juices over fish. Garnish with parsley.
Yields 4 servings
CALORIES 191, TOTAL FAT 7.8G, CHOLESTEROL 68MG, CARBOHYDRATE 6.8G, PROTEIN 21.2G, SODIUM 238MG.
East-West Veal Chops
2 large garlic cloves, crushed
4 veal rib chops (about 4 ounces each)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 cup fat-free chicken broth
2 teaspoons grated fresh ginger
1 teaspoon toasted sesame oil
1 tablespoon chopped parsley
Rub garlic over both sides of veal rib chops. Heat olive
oil in 10-inch nonstick skillet. Add veal chops. Cook 10 to
12 minutes over medium heat, turning once for medium
(160 degrees). Transfer to plate; sprinkle with salt. Keep
warm. Drain excess fat from skillet if necessary. Add the
chicken broth and ginger to skillet. Cook and stir over high
heat for I minute or until reduced as desired. Stir in sesame
oil. Pour sauce over chops. Sprinkle with parsley.
Yield 4 servings
CALORIES 355, TOTAL FAT 24G, CHOLESTEROL 70MG, CARBOHYDRATE 2.8G, PROTEIN 15.5 G, SODIUM 405MG.
Tri-color Coleslaw
1 cup fat-free plain yogurt
1/4 cup vinegar
1 tablespoon honey
1/2 teaspoon celery seeds
1/2 small head green cabbage, shredded
1/2 small head red cabbage, shredded
1/2 cup shredded carrots
2 tablespoons chopped onion
2 tablespoons chopped red or green pepper
Salt to taste
Combine yogurt, vinegar and honey in a small bowl; set
aside. Combine remaining ingredients in medium bowl.
Pour the yogurt mixture over vegetable mixture and gently
toss to coat the vegetables.
Yields 6 servings
CALORIES 67, TOTAL FAT 0.3G, CHOLESTEROL 1MG, CARBOHYDRATE 14.2G, PROTEIN 3.7G, SODIUM 58MG.
Italian Pasta And Shrimp Salad
2 cups cooked angel hair pasta
1 cup cooked, sliced green beans
1 cup cherry tomato halves
1/4 cup sliced ripe olives
3 green onions, diagonally sliced
12 ounces cooked medium shrimp,
peeled and deveined
3 tablespoons minced fresh basil
3/4 cup fat-free Italian dressing
1 clove garlic, crushed
Salt and pepper to taste
Combine pasta, green beans, tomatoes, olives, green
onion, shrimp and basil in large bowl. Combine Italian salad
dressing and crushed garlic. Pour the salad dressing
over pasta mixture and gently toss to coat pasta mixture.
Chill for 1 hour in refrigerator. Serve on lettuce leaves if
desired.
