Willie Crawford On More Traffic, More Subscribers, More Sales In Your Internet Marketing Business: Diabetic Recipes Archives

September 12, 2006

Low Sugar Beef Stir-Fry with Noodles

* 1/4 lb. ramen noodles, flavor packet discarded
* 3 Tbs. soy sauce
* 1 Tbs. cornstarch
* 1 tsp. sugar
* 1 lb. boneless sirloin steak, thinly sliced across the grain
* 1 tsp. vegetable oil
* 1 tsp. Asian sesame oil
* 2 tsp. fresh ginger, minced
* 1 clove garlic, minced
* 1 cup scallions, chopped
* 1/4 lb. mushrooms, chopped
* 3/4 lb. frozen chopped spinach, thawed and drained, or
fresh, chopped

Cook ramen noodles in a large pot of boiling salted water 3-4
minutes or until al dente. Drain thoroughly. Set aside and keep
warm. Combine next 3 ingredients in a jar with a tight-fitting
lid. Shake vigorously. Place sliced beef in a mixing bowl. Pour
soy sauce mixture over beef and toss to coat. Heat vegetable and
sesame oil in a wok or heavy nonstick skillet over high heat.
Stir-fry ginger and garlic about 45 seconds. Add beef and
marinade and stir-fry about 2 minutes or until beef begins to
brown. Add scallions and mushrooms and stir-fry about 2 minutes
or until scallions are softened. Add spinach and stir-fry another
45 seconds.
Season with salt and pepper to taste. Serve over noodles with
additional soy sauce if desired.

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Posted by Willie Crawford at 02:28 PM | Comments (0)

Low Sugar Beef Stir-Fry with Noodles

Posted by Willie Crawford at 02:28 PM | Comments (0)

June 12, 2006

Sugar-Free Strawberry Pie

* 1 baked pie shell
* 1 package sugar-free vanilla instant pudding
* 1 package sugar-free strawberry gelatin
* 2-1/2 cups cold water
* 4 cups fresh strawberries, washed and hulled

In a saucepan, mix dry pudding and gelatin with water.
Stir over medium heat until mixture comes to a boil. Remove
from heat. Cool until slightly thickened.

Arrange small whole or large sliced strawberries in pie
shell. Pour cooled mixture over berries. Refrigerate until
set.

Serve with whipped topping, if desired. Add a whole
strawberry with stem for garnish.

This recipe serves 8 people. Due to the nature of this
recipe, it adjusts the number of servings in multiples of 8
only.

Shared with our recipe list by Velma.

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June 03, 2006

Super Special Cheesecake Pie Diabetic

Super Special Cheesecake Pie Diabetic

Exchange: 1-1/2 bread/starch, 1 meat, 1 fruit, 1/ fat

2- (8oz.) fat-free cream cheese

1 small package sugar-free instant vanilla pudding mix (dry)

1 small package sugar-free lemon Jello® (dry)

2/3 cup non-fat dry milk (dry)

1 cup crushed pineapple (undrained, in own juice)

1/2 cup diet Mt.Dew®

3/4 cup lite Cool Whip®

1 reduced fat graham cracker crust, (Keebler®)

Topping:

1/4 cup apricot spreadable fruit spread (Simple Fruit® or Polaner®)

2 tablespoons chopped pecans

In a large bowl, stir cream cheese with a spoon until soft.

Add dry pudding, dry Jello, dry milk, undrained pineapple, and Mt Dew; mix well with a

wire whisk, or mixer on low speed.

Blend in 1/4 Cool whip.

Spread mixture into pie crust.

Chill while preparing topping.

Stir fruit spread until soft, add remaining cool whip blend gently, spread over pie sprinkle

with pecans.

Chill 1 hour.

Contributed to our recipe list by Emma.

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May 09, 2006

Zippy Shrimp

ZIPPY SHRIMP
1-1/4 cups chicken or vegetable broth
10 medium pitted ripe olives, finely chopped
1 red chili pepper, finely chopped*
2 tablespoons lemon juice
1 tablespoon minced fresh rosemary or 1 teaspoon
dried rosemary, crushed
4 garlic cloves, minced
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon salt
1/4 to ½ teaspoon pepper
2 pounds fresh or frozen uncooked shrimp, peeled and deveined
In a large nonstick skillet, combine the first 10 ingredients. Bring to a boil; cook until mixture is reduced by half. Add shrimp. Simmer, uncovered, for 3-4 minutes or until shrimp turns pink, stirring occasionally. Yield: 8 servings.

Nutritional Analysis: One serving (½ cup) equals 141 calories, 3 g fat (trace saturated fat), 172 mg cholesterol, 520 mg sodium, 3 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchange: 4 very lean meat.

*Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Posted by Willie Crawford at 11:38 AM | Comments (0)

January 06, 2006

Mom's Beef Stew - Diabetic

Ingredients
1/4 c. ginger ale
1 tbsp. red wine vinegar
1 can consomme soup
Salt and pepper
1/4 c. flour
1 lb. lean stew meat
1/4 lb. mushrooms, sliced
2 med. potatoes, cut up
2 carrots, sliced
1 onion, sliced

Directions
Brown stew meat and sautee with onions and mushrooms. Add all ingredients into pot and cook until meat is and vegetables are tender.

Contributed to our recipe list .

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Posted by Willie Crawford at 11:02 PM | Comments (0)

Spicy Sausage - Diabetic

Ingredients
2 lb. extra lean ground pork
2 tsp. crushed dried sage
1 tsp. freshly ground black pepper
1 tsp. fructose
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground mace
1/4 tsp. ground allspice
1/4 tsp. salt
1/8 tsp. ground cloves

Directions
Mix all ingredients throughly. Then make into patties and brown until done.

Contributed to our recipe list .

Posted by Willie Crawford at 10:42 PM | Comments (0)

November 20, 2005

Diabetic, Low-Fat Caramelized Pork Slices

Diabetic, Low-Fat Caramelized Pork Slices

1 pound pork tenderloin
Cooking spray
2 cloves garlic, finely chopped
2 tablespoons packed brown sugar
1 tablespoon orange juice
1 tablespoon molasses
1/2 teaspoon salt
Pepper to taste
Trim fat from pork. Cut pork into 1/2-inch slices.
Spray 10-inch non-stick skillet with cooking spray; heat over medium-high
heat.
Cook pork and garlic in skillet 6 to 8 minutes, turning occasionally,
until
pork is light brown and no longer pink in center.
Drain if necessary.
Stir in remaining ingredients.
Cook, stirring occasionally, until mixture thickens and coats pork.
Makes 4 servings.
Calories...190...Fat...4 g...Carbs...11 g...Protein...25 g...
Sodium...350 mg...Fiber...0 g.
Points...4.

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November 16, 2005

No Sugar Fudge (Diabetic)

No Sugar Fudge

1 square unsweetened chocolate
1/4 c. evaporated milk
1/2 tsp. vanilla
1 tsp. artificial liquid sweetener
(use more if desired)
1 pkg. vanilla or chocolate
artificially sweetened pudding
powder or 8 tsp. finely chopped
nuts

Melt chocolate in top of double boiler over boiling water. Add evaporated milk and mix. Cook for 2 or 3 minutes, then add vanilla and artificial sweetener. Spread on small foil pie pan or plate. Chill. Cut into 8 pieces. Form into egg-shaped balls and then roll lightly in pudding powder or chopped nuts.

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Posted by Willie Crawford at 06:51 PM | Comments (0)

September 20, 2005

Sugarless Brownies (Diabetic)

SUGARLESS BROWNIES
1 square unsweetened chocolate
1/3 cup butter
2 tablespoons liquid sweetener
2 teaspoons vanilla
2 eggs, beaten
1 scant cup sifted soy flour
1/2 teaspoon substitute salt
3/4 cup chopped walnuts
Melt chocolate, and butter in a saucepan over low heat. Remove from
heat. Add sweetener, vanilla and beaten eggs. Stir in very well. Add
sifted flour and salt and mix well.

Fold in nuts. Bake for 20 minutes at 325°.

Posted by Willie Crawford at 08:16 PM | Comments (0)

September 18, 2005

Diabetic Sour Cream Spice Cake

1/3 C Margarine
3 Tbs Brown Sugar or replacement
2 Eggs
2 tsps Cinnamon
1 tsp Ground Cloves
1 tsp Nutmeg
2 C Flour
1 tsp Baking Powder
1 1/4 tsp Baking Soda
1/2 tsp Salt
1/2 C Water
1 C Sour Cream
1/2 C Raisins
1/4 C Walnuts - chopped

Oven: 350* Makes: 18 Servings

Grease/spray and flour a 13X9" baking pan. Cream together the
margarine and sugar replacement. Add eggs and beat well. Beat in the
cinnamon,cloves and nutmeg. Mix together the flour,baking soda,powder
and salt. Blend into the creamed mixture alternately with the water.
Stir in the sour cream,raisins and nuts. Pour into prepared pan and
bake for 30-35 minutes. Let cool. 18 servings

* 124 calories per serving Exchanges: 1 1/2 bread 1 fat

Contributed to our recipe list by Rosemary.

Posted by Willie Crawford at 10:02 PM | Comments (0)

September 05, 2005

Green Beans Casserole - Diabetic

Green Bean Casserole Diabetic

* 2 9-ounce packages frozen French-style green beans
* 1/3 cup chopped onion
* 2 teaspoons margarine
* 3 tablespoons fine dry bread crumbs
* 1 10-3/4-ounce can lower-sodium condensed cream of
mushroom soup
* 1/4 cup plain fat-free yogurt
* 2 tablespoons diced pimento
* 1/8 teaspoon pepper

1. Cook the green beans according to the package
directions, except omit salt. Drain well.
2. Meanwhile, in a small saucepan cook the onion in
margarine&n bsp;until onion is tender. Stir in the bread crumbs;
set aside.
3. In a large mixing bowl stir together the soup, yogurt,
pimiento, and pepper. Stir in the beans. Transfer mixture
to a 1-quart casserole. Sprinkle bread crumb mixture atop
beans in casserole.
4. Bake in a 350 degree F oven for 25 to 30 minutes or
until the mixture is heated through and the crumbs are
golden. If desired, garnish with additional pimiento
pieces. Makes 5 side-dish servings.

Posted by Willie Crawford at 05:33 PM | Comments (0)

July 31, 2005

Overcoming Type I and Type II Diabetes Without Drugs!

Here's an interesting ebook on how some diabetics actually CURE the
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SUMMARY: Focuses on a holistic approach to Type 1 (insulin-dependent) and Type 2 (diet related; not insulin-dependent) Diabetes. This diabetes eBook will teach you valuable information about how diabetes develop and how simple changes in your diet may prevent and cure diabetes.

Click here to check it out.

Willie

Posted by Willie Crawford at 03:07 AM | Comments (0)

July 24, 2005

Meal Planner's Guide For Diabetics

Eating Healthy and Staying Fit to Control and Manage Diabetes
Check out this article with live links here:
http://controllingdiabetes.blogspot.com/

What is diabetes and are you at risk?

Diabetes is a disease that results in too much sugar (glucose) in the blood. Your body does not have enough insulin available to turn food into energy. High levels of glucose slowly damage your eyes, heart, kidneys, nerves, legs, and feet. Diabetes is a serious disease affecting 16 million people in this country, and you may be at risk if you are Hispanic, overweight, or do not exercise regularly. Hispanics are nearly twice as likely as non-Hispanic whites to develop this disease.

Steps to healthy eating and a healthy lifestyle to control and manage diabetes:

Begin with a healthy eating plan. Healthy eating means eating more grains, fruits, and vegetables, and less meat, sweets, and fats every day. "Let the Food be the Medicine and Medicine be the Food" (Hippocrates).

Be physically active every day to help prevent weight gain and improve blood sugar control.

Check the sugar in your blood and take your medication every day if needed.

How to create a healthy meal plan:To create a healthy meal plan you should do the following:

Eat a variety of foods as recommended in the Diabetes Food Pyramid to get a balanced intake of the nutrients your body needs - carbohydrates, proteins, fats, vitamins, and minerals.

Make changes gradually because it takes time to accomplish lasting goals.

Reduce the amount of fat you eat by choosing fewer high-fat foods and cooking with less fat.

Eat more fiber by eating at least 5 servings of fruits and vegetables every day.

Eat fewer foods that are high in sugar like fruit juices, fruit-flavored drinks, sodas, and tea or coffee sweetened with sugar.

Use less salt in cooking and at the table. Eat fewer foods that are high in salt, like canned and packaged soups, pickles, and processed meats.

Eat smaller portions and never skip meals.

Learn about the right serving sizes for you.

Learn how to read food labels.

Limit use of alcohol.

What is the Diabetes Food Pyramid?

The Diabetes Food Pyramid is a general guide of what and how much to eat each day. It is similar to the Food Pyramid you see on many food packages. The pyramid is divided into six groups. You should eat more foods from the largest group at the base of the pyramid and less from the smaller groups at the top of the pyramid. The number of servings needed every day is not the same for everyone, so a range of servings is given to ensure you get the foods you need for good health. The food groups and suggested servings per day are listed below.

Grains, Beans, and Starchy Vegetables: (good source of B vitamins and fiber) 6 or more servings/day

Fruits: (contain vitamins C, A, potassium, folate, and fiber) 3-4 servings/day

Vegetables: (provide vitamins A, C, folate, and fiber) 3-5 servings/day

Milk: (source of calcium, protein, vitamins A and D) 2-3 servings/day
Meats and Others: (good source of iron, zinc, B vitamins, and protein) 2-3 servings/day

Fats, Sweets, and Alcohol: The foods at the tip of the pyramid should be eaten in small amounts. Fats and oils should be limited because they are high in calories. Sweets are high in sugar and should only be eaten once in a while.

What is the right number of servings for you?

The Diabetes Food Pyramid gives a range of servings for each group, but it is only a guide. If you have diabetes, a dietitian can design a specific meal plan for you.

Remember that the number of servings listed is for the entire day. Since food raises blood sugar levels, it is best to space servings throughout the day. For example, 4 servings of fruit might be divided between 3 meals and 1 snack.

Keep in mind
Follow a healthy lifestyle, eat healthy foods, and keep physically active to help control diabetes. If you have diabetes, be an active member of your diabetes care team: you, your doctor, dietitian, and other health care providers. This meal planner gives you only general information. Consult with your diabetes care team.

What is a serving size in the Food Pyramid?

Each of the following represents one serving from each of the food groups in the Diabetes Food Pyramid:

Grains, Beans, and Starchy Vegetables: 1 slice of bread; 1/2 small bagel, English muffin, or bun; 1/2 cup cooked cereal, pasta, rice; 3/4 cup ready-to-eat cereal; 1/2 cup cooked dried beans, corn, peas
Vegetable Group: 1 cup raw vegetable; 1/2 cup vegetable juice
Fruit Group: 1 medium-size fresh fruit; 1/2 cup canned fruit; 1/2 cup fruit juice

Milk Group: 1 cup (8 ounces) milk or yogurt

Meat Group: 2-3 ounces cooked lean meat, skinless poultry, or fish; 1 egg; 2 tablespoons peanut butter; 2-3 ounces cheese

Fats, Sweets, and Alcohol: 1 teaspoon butter, margarine, or mayonnaise; 1 tablespoon cream cheese or salad dressing; 1 tablespoon cream cheese; 1/2 cup ice cream.

What to do when eating combined foods:

Many dishes are made up of several types of foods. Therefore, they do not fit in one specific group. The meal planner includes 7 recipes that will help you to measure using foods from the Diabetes Food Pyramid.

Spanish Omelet
1 Grains/Beans/Starchy Vegetables, 1 Mean, 1/2 Fat
Beef or Turkey Stew
1 Grains/Beans/Starchy Vegetables, 1 Vegetable, 1 Meat, 1 Fat
Caribbean Red Snapper
1 Meat, 1 1/2 Fat
Two Cheese Pizza
2 Grains/Beans/Starchy Vegetables, 1 Meat, 1 1/2 Fat
Eggplant Lasagna
1 Vegetable, 1 Meat, 1 Fat
Rice with Chicken, Spanish Style
1 1/2 Grains/Beans/Starchy Vegetables, 1 Vegetable, 1 Meat, 1 Fat
Seafood Stew
2 Meat, 1/2 Fat
This is just an example. If you have diabetes, consult a registered dietitian to help you make your own meal plan. Your meal plan will be based on many factors, including your weight goal, height, age, and physical activity. The following Sample Meal Plan includes 3 meals and 2 snacks, with suggested servings.

Sample meal plan for a day
Meal
Food Pyramid Group Servings
Suggested Menu
Breakfast
Fruit
1
Fresh orange, 1 medium

Grains/Beans/Starchy Veg.
2
Baked plantain, 1 medium

Milk
1
Milk, 1% low fat, 1 cup

Fat
1
Oil, 1 teaspoon
Lunch
Meat
1
Two Cheese Pizza

Grains/Beans/Starchy Veg.
2
2 slices (see recipe)

Fat
1

Fruit
1
Melon, 1 cup/cubes

Vegetable
1
Mixed green salad
Afternoon Snack
Fruit
1
Apple, 1 medium

Meat
1
Peanut butter, 2 tablespoons

Grains/Beans/Starchy Veg.
1
Whole wheat crackers, 5
Dinner
Grains/Beans/Starchy Veg.
1
Rice with Chicken Spanish Style

Meat
1
1 cup (see recipe)

Vegetable
1

Fat
1

Fruit
1
Pineapple rings, 1/2 cup

Vegetable
1
Spinach, 1 cup raw

Fat
1
Vinaigrette, 1 tablespoon
Evening Snack
Milk
1
Yogurt, low fat, 1 cup

Grains/Beans/Starchy Veg.
1
Bread sticks, 2

National Diabetes Education Program (NDEP) http://ndep.nih.gov NIDDK, National Institutes of Health, Bethesda, MD

Posted by Willie Crawford at 10:19 AM | Comments (0)

What You Need To Know About Eating And Diabetes

What you need to know about Eating and Diabetes

To read about the topics below go the National Institutes of Health webpage at this link:
On this page:

How Food Affects Your Blood Glucose
Blood Glucose Levels
Your Diabetes Medicines
Your Exercise Plan
Hypoglycemia
The Food Pyramid
Starches
Vegetables
Fruit
Milk and Yogurt
Meat and Meat Substitutes
Fats and Sweets
Alcohol
Your Meal Plan
Measuring Your Food
When You Are Sick
Points to Remember
How to Find More Help
How Food Affects Your Blood Glucose

Whether you have type 1 or type 2 diabetes, what, when, and how much you eat all affect your blood glucose. Blood glucose is the main sugar found in the blood and the body's main source of energy.

If you have diabetes (or impaired glucose tolerance), your blood glucose can go too high if you eat too much. If your blood glucose goes too high, you can get sick.

Your blood glucose can also go too high or drop too low if you don't take the right amount of diabetes medicine.

If your blood glucose stays high too much of the time, you can get heart, eye, foot, kidney, and other problems. You can also have problems if your blood glucose gets too low (hypoglycemia).

Keeping your blood glucose at a healthy level will prevent or slow down diabetes problems. Ask your doctor or diabetes teacher what a healthy blood glucose level is for you.

Blood Glucose Levels
What should my blood glucose levels be?
For most people, target blood glucose levels are

Before meals 90 to 130
1 to 2 hours after the start of a meal less than 180

Talk with your health care provider about your blood glucose target levels. Print out this chart and write them in.

Before meals ______ to ______
1 to 2 hours after the start of a meal less than ______

Ask your doctor how often you should check your blood glucose. The results from your blood glucose checks will tell you if your diabetes care plan is working. Also ask your doctor for an A1C test at least twice a year. Your A1C number gives your average blood glucose for the past 3 months.

How can I keep my blood glucose at a healthy level?
Eat about the same amount of food each day.

Eat your meals and snacks at about the same times each day.

Do not skip meals or snacks.

Take your medicines at the same times each day.

Exercise at about the same times each day.

Why should I eat about the same amount at the same times each day?
Your blood glucose goes up after you eat. If you eat a big lunch one day and a small lunch the next day, your blood glucose levels will change too much.

Keep your blood glucose at a healthy level by eating about the same amount of carbohydrate foods at about the same times each day. Carbohydrate foods, also called carbs, provide glucose for energy. Starches, fruits, milk, starchy vegetables such as corn, and sweets are all carbohydrate foods.

Talk with your doctor or diabetes teacher about how many meals and snacks to eat each day. Print out these clock faces and draw hands on the clocks to show when to have your meals and, if necessary, snacks.

Your Diabetes Medicines
What you eat and when affects how your diabetes medicines work. Talk with your doctor or diabetes teacher about the best times to take your diabetes medicines based on your meal plan.

Print out this chart. Fill in the names of your medicines, when to take them, and how much to take. If you take your medicine with a meal, write down the name of the meal. Draw hands on the clocks to show when to take your medicines.

Name of medicine: __________________
Time: ________ Meal: _______________
How much: ________________________

Name of medicine: __________________
Time: ________ Meal: _______________
How much: ________________________
Name of medicine: __________________
Time: ________ Meal: _______________
How much: ________________________
Name of medicine: __________________
Time: ________ Meal: _______________
How much: ________________________

Your Exercise Plan
What you eat and when also depend on how much you exercise. Exercise is an important part of staying healthy and controlling your blood glucose. Physical activity should be safe and enjoyable, so talk with your doctor about what types of exercise are right for you. Whatever kind of exercise you do, here are some special things that people with diabetes need to remember:

Take care of your feet. Make sure your shoes fit properly and your socks stay clean and dry. Check your feet for redness or sores after exercising. Call your doctor if you have sores that do not heal.

Drink about 2 cups of water before you exercise, about every 20 minutes during exercise, and after you finish, even if you don't feel thirsty.

Warm up and cool down for 5 to 10 minutes before and after exercising. For example, walk slowly at first, then walk faster. Finish up by walking slowly again.

Test your blood glucose before and after exercising. Do not exercise if your fasting blood glucose level is above 300. Eat a small snack if your blood glucose is below 100.

Know the signs of low blood glucose (hypoglycemia) and how to treat it.

Hypoglycemia
You should know the signs of hypoglycemia (low blood sugar) such as feeling weak or dizzy, sweating more, noticing sudden changes in your heartbeat, or feeling hungry. If you experience these symptoms, stop exercising and test your blood glucose. If it is 70 or less, eat one of the following right away:

2 or 3 glucose tablets

1/2 cup (4 ounces) of any fruit juice

1/2 cup (4 ounces) of a regular (not diet) soft drink

1 cup (8 ounces) of milk

5 or 6 pieces of hard candy

1 or 2 teaspoons of sugar or honey

After 15 minutes, test your blood glucose again to find out whether it has returned to a healthier level. Once blood glucose is stable, if it will be at least an hour before your next meal, it's a good idea to eat a snack.

To be safe when you exercise, carry something to treat hypoglycemia, such as glucose tablets or hard candy. Another good idea is to wear a medical identification bracelet or necklace (in case of emergency). Teach your exercise partners the signs of hypoglycemia and what to do about it.

The Food Pyramid

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Eat a variety of food to get the vitamins and minerals you need. Eat more from the groups at the bottom of the pyramid, and less from the groups at the top.

How much should I eat each day?
Have about 1,200 to 1,600 calories a day if you are

a small woman who exercises
a small or medium woman who wants to lose weight
a medium woman who does not exercise much
Choose this many servings from these food groups to have 1,200 to 1,600 calories a day:

6 starches 2 milk and yogurt
3 vegetables 2 meat or meat substitute
2 fruit up to 3 fats

Talk with your diabetes teacher to make a meal plan that fits the way you usually eat, your daily routine, and your diabetes medicines. Then make your own plan.

Have about 1,600 to 2,000 calories a day if you are

a large woman who wants to lose weight
a small man at a healthy weight
a medium man who does not exercise much
a medium to large man who wants to lose weight
Choose this many servings from these food groups to have 1,600 to 2,000 calories a day:

8 starches 2 milk and yogurt
4 vegetables 2 meat or meat substitute
3 fruit up to 4 fats

Talk with your diabetes teacher to make a meal plan that fits the way you usually eat, your daily routine, and your diabetes medicines. Then make your own plan.

Have about 2,000 to 2,400 calories a day if you are

a medium to large man who does a lot of exercise or has a physically active job
a large man at a healthy weight
a large woman who exercises a lot or has a physically active job
Choose this many servings from these food groups to have 2,000 to 2,400 calories a day:

11 starches 2 milk and yogurt
4 vegetables 2 meat or meat substitute
3 fruit up to 5 fats

Talk with your diabetes teacher to make a meal plan that fits the way you usually eat, your daily routine, and your diabetes medicines. Then make your own plan.

Make Your Own Food Pyramid
Print out this pyramid and fill in the numbers of servings next to the name of each food group.

Each day, I need

Starches
Starches are bread, grains, cereal, pasta, or starchy vegetables like corn and potatoes. They give your body energy, vitamins, minerals, and fiber. Whole grain starches are healthier because they have more vitamins, minerals, and fiber.

Eat some starches at each meal. People might tell you not to eat starches, but that is not correct. Eating starches is healthy for everyone, including people with diabetes.

Examples of starches include

bread
pasta
corn
potatoes
rice
crackers
tortillas
beans
yams

How much is a serving of starch?

If you have more than one serving at a meal, you can choose several different starches or have two or three servings of one starch.

Print out this chart. Then fill in the blanks with how many servings of starch to have at meals and snacks.

1. How many servings of grains, cereals, pasta, and starchy vegetables (starches) do you now eat each day?
I eat _____ starch servings each day.

2. Check how many servings of starches to have each day in the section on How much should I eat each day.
I will eat _____ starch servings each day.

To control your blood glucose, spread the servings you eat throughout the day.

3. I will eat this many servings of starches at

Breakfast______ Snack ______
Lunch______ Snack ______
Dinner______ Snack ______

A diabetes teacher can help you with your meal plan.

What are healthy ways to eat starches?
Buy whole grain breads and cereals.

Eat fewer fried and high-fat starches such as regular tortilla chips and potato chips, french fries, pastries, or biscuits. Try pretzels, fat-free popcorn, baked tortilla or potato chips, baked potatoes, or low-fat muffins.

Use low-fat or fat-free yogurt or fat-free sour cream instead of regular sour cream on a baked potato.

Use mustard instead of mayonnaise on a sandwich.

Use the low-fat or fat-free substitutes such as low-fat mayonnaise or light margarine on bread, rolls, or toast.

Eat cereal with fat-free (skim) or low-fat (1%) milk.

Vegetables
Vegetables give you vitamins, minerals, and fiber, with very few calories.

Examples of vegetables include

lettuce
broccoli
vegetable juice
peppers
carrots
green beans
salsa
chilies
greens

How much is a serving of vegetables?

If you have more than one serving at a meal, you can choose a few different types of vegetables or have two or three servings of one vegetable.

Print out this chart. Then fill in the blanks with how many servings of vegetables to have at meals and snacks.

1. How many servings of vegetables do you now eat each day?
I eat _____ vegetable servings each day.

2. Check how many servings of vegetables to have each day in the section on How much should I eat each day.
I will eat___________vegetable servings each day.

To control your blood glucose, spread the servings you eat throughout the day.

3. I will eat this many servings of vegetables at

Breakfast______ Snack ______
Lunch______ Snack ______
Dinner______ Snack ______

A diabetes teacher can help you with your meal plan.

What are healthy ways to eat vegetables?
Eat raw and cooked vegetables with little or no fat, sauces, or dressings.

Try low-fat or fat-free salad dressing on raw vegetables or salads.

Steam vegetables using a small amount of water or low-fat broth.

Mix in some chopped onion or garlic.

Use a little vinegar or some lemon or lime juice.

Add a small piece of lean ham or smoked turkey instead of fat to vegetables when cooking.

Sprinkle with herbs and spices. These flavorings add almost no fat or calories.

If you do use a small amount of fat, use canola oil, olive oil, or soft margarines (liquid or tub types) instead of fat from meat, butter, or shortening.

Fruit
Fruit gives you energy, vitamins, minerals, and fiber.

Examples of fruit include

apples
fruit juice
strawberries
bananas
raisins
oranges
mango
guava
papaya

How much is a serving of fruit?

If you have more than one serving at a meal, you can choose different types of fruit or have two servings of one fruit.

Print out this chart. Then fill in the blanks with how many servings of fruit to have at meals and snacks.

1. How many servings of fruit do you now eat each day?
I eat _____ fruit servings each day.

2. Check how many servings of fruit to have each day in the section on How much should I eat each day.
I will eat _____ fruit servings each day.

To control your blood glucose, spread the servings you eat throughout the day.

3. I will eat this many servings of fruit at

Breakfast______ Snack ______
Lunch______ Snack ______
Dinner______ Snack ______

A diabetes teacher can help you with your meal plan.

What are healthy ways to eat fruit?
Eat fruits raw or cooked, as juice with no sugar added, canned in their own juice, or dried.

Buy smaller pieces of fruit.

Eat pieces of fruit rather than drinking fruit juice. Pieces of fruit are more filling.

Drink fruit juice in small amounts.

Save high-sugar and high-fat fruit desserts such as peach cobbler or cherry pie for special occasions.

Milk and Yogurt
Milk and yogurt give you energy, protein, fat, calcium, vitamin A, and other vitamins and minerals.

How much is a serving of milk and yogurt?

Note: If you are pregnant or breastfeeding, have four to five servings of milk and yogurt each day.

Print out this chart. Then fill in the blanks with how many servings of milk and yogurt to have at meals and snacks.

1. How many servings of milk and yogurt do you now have each day?
I have _____ milk and yogurt servings each day.

2. Check how many servings of milk and yogurt to have each day in the section on How much should I eat each day.
I will have ___________ milk and yogurt servings each day.

To control your blood glucose, spread the servings you have throughout the day.

3. I will have this many servings of milk and yogurt at

Breakfast______ Snack ______
Lunch______ Snack ______
Dinner______ Snack ______

A diabetes teacher can help you with your meal plan.

What are healthy ways to have milk and yogurt?
Drink fat-free (skim or nonfat) or low-fat (1%) milk.

Eat low-fat or fat-free fruit yogurt sweetened with a low-calorie sweetener.

Use low-fat plain yogurt as a substitute for sour cream.

Meat and Meat Substitutes
The meat and meat substitutes group includes meat, poultry, eggs, cheese, fish, and tofu. Eat small amounts of some of these foods each day.

Meat and meat substitutes help your body build tissue and muscles. They also give your body energy and vitamins and minerals.

Examples of meat and meat substitutes include

chicken
fish
beef
eggs
peanut butter
tofu
cheese
ham
pork

How much is a serving of meat or meat substitute?

*Two to three ounces of meat (after cooking) is about the size of a deck of cards.

Print out this chart. Then fill in the blanks with how many servings of meat and meat substitutes to have at meals and snacks.

1. How many servings of meat or meat substitutes do you now eat each day?
I eat _____ servings of meat or meat substitutes each day.

2. Check how many servings of meat or meat substitutes to have each day in the section on How much should I eat each day.
I will eat _____ servings of meat or meat substitutes each day.

To control your blood glucose, spread the servings you eat throughout the day.

3. I will eat this many servings of meat or meat substitutes at

Breakfast______ Snack ______
Lunch______ Snack ______
Dinner______ Snack ______

A diabetes teacher can help you with your meal plan.

What are healthy ways to eat meat or meat substitutes?
Buy cuts of beef, pork, ham, and lamb that have only a little fat on them. Trim off extra fat.

Eat chicken or turkey without the skin.

Cook meat or meat substitutes in low-fat ways:
broil
grill
stir-fry
roast
steam
stew

To add more flavor, use vinegars, lemon juice, soy or teriyaki sauce, salsa, ketchup, barbecue sauce, and herbs and spices.

Cook eggs with a small amount of fat or use cooking spray.

Limit the amounts of nuts, peanut butter, and fried chicken that you eat. They are high in fat.

Choose low-fat or fat-free cheese.

Fats and Sweets
Limit the amounts of fats and sweets you eat. They have calories, but not much nutrition. Some contain saturated fats and cholesterol that increase your risk of heart disease. Limiting these foods will help you lose weight and keep your blood glucose and blood fats under control.

Examples of fats include

salad dressing
oil
butter
margarine
avocado
olives

Examples of sweets include

regular soda
ice cream
cake
cookies
pie
candy

How much is a serving of sweets?

How much is a serving of fat?

How can I satisfy my sweet tooth?
It's okay to have sweets once in a while. Try having sugar-free popsicles, diet soda, fat-free ice cream or frozen yogurt, or sugar-free hot cocoa mix.

Other tips:

Share desserts in restaurants.

Order small or child-size servings of ice cream or frozen yogurt.

Divide homemade desserts into small servings and wrap each individually. Freeze extra servings.

Don't keep dishes of candy in the house or at work.

Remember, fat-free and low-sugar foods still have calories. Talk with your diabetes teacher about how to fit sweets into your meal plan.

Alcohol
Alcohol has calories but no nutrients. If you drink alcohol on an empty stomach, it can make your blood glucose level too low. Alcohol also can raise your blood fats. If you want to drink alcohol, talk with your doctor or diabetes teacher about how it fits into your meal plan.

Your Meal Plan
Print out the chart to plan your meals and snacks for one day. (Work with your diabetes teacher if you need help.)

Breakfast
Food Group Food How Much

Snack
Food Group Food How Much

Lunch
Food Group Food How Much

Snack
Food Group Food How Much

Dinner
Food Group Food How Much

Snack
Food Group Food How Much

Measuring Your Food
To make sure your food servings are the right size, use

measuring cups
measuring spoons
a food scale
Also, the Nutrition Facts label on food packages tells you how much of that food is in one serving.

Weigh or measure foods to make sure you eat the right amounts.

These tips will help you choose the right serving sizes.

Measure a serving size of dry cereal or hot cereal, pasta, or rice and pour it into a bowl or plate. The next time you eat that food, use the same bowl or plate and fill it to the same level.

For one serving of milk, measure 1 cup and pour it into a glass. See how high it fills the glass. Always drink milk out of that size glass.

Meat weighs more before it's cooked. For example, 4 ounces of raw meat will weigh about 3 ounces after cooking. For meat with a bone, like a pork chop or chicken leg, cook 5 ounces raw to get 3 ounces cooked.

One serving of meat or meat substitute is about the size and thickness of the palm of your hand or a deck of cards.

A small fist is equal to about 1/2 cup of fruit, vegetables, or starches like rice.

A small fist is equal to 1 small piece of fresh fruit.

A thumb is equal to about 1 ounce of meat or cheese.

The tip of a thumb is equal to about 1 teaspoon.

When You Are Sick
It's important to take care of your diabetes even when you're ill. Here are some tips on what to do:

Even if you can't keep food down, keep taking your diabetes medicine.

Drink at least one cup (8 ounces) of water or other calorie-free, caffeine-free liquid every hour while you're awake.

If you can't eat your usual food, try drinking juice or eating crackers, popsicles, or soup.

If you can't eat at all, drink clear liquids such as ginger ale. Eat or drink something with sugar in it if you have trouble keeping food down, because you still need calories. If you don't have enough calories, you increase your risk of hypoglycemia (low blood sugar).

Make sure that you check your blood glucose. Your blood glucose level may be high even if you're not eating.

Call your doctor right away if you throw up more than once or have diarrhea for more than 6 hours.

Points to Remember
What, when, and how much you eat all affect your blood glucose level.

You can keep your blood glucose at a healthy level if you
Eat about the same amount of food each day.
Eat at about the same times each day.
Take your medicines at the same times each day.
Exercise at the same times each day.

Every day, choose foods from these food groups: starches, vegetables, fruit, meat and meat substitutes, and milk and yogurt. How much of each depends on how many calories you need a day.

Limit the amounts of fats and sweets you eat each day.

[Top]
How to Find More Help
Diabetes Teachers (nurses, dietitians, pharmacists, and other health professionals)

To find a diabetes teacher near you, call the American Association of Diabetes Educators toll-free at 1–800–TEAMUP4 (1–800–832–6874) or see www.diabeteseducator.org and click on "Find a Diabetes Educator."
Recognized Diabetes Education Programs (teaching programs approved by the American Diabetes Association)

To find a program near you, call toll-free 1–800–DIABETES (1–800–342–2383) or see www.diabetes.org/education/edustate2.asp?loc=x.
Dietitians

To find a dietitian near you, call the American Dietetic Association's National Center for Nutrition and Dietetics toll-free at 1–800–366–1655 or see www.eatright.org and click on "Find a Nutrition Professional."

--------------------------------------------------------------------------------

National Diabetes Information Clearinghouse
1 Information Way
Bethesda, MD 20892–3560
Email: ndic@info.niddk.nih.gov

The National Diabetes Information Clearinghouse (NDIC) is a service of the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK). The NIDDK is part of the National Institutes of Health under the U.S. Department of Health and Human Services. Established in 1978, the Clearinghouse provides information about diabetes to people with diabetes and to their families, health care professionals, and the public. The NDIC answers inquiries, develops and distributes publications, and works closely with professional and patient organizations and Government agencies to coordinate resources about diabetes.

Publications produced by the clearinghouse are carefully reviewed by both NIDDK scientists and outside experts. This booklet was reviewed by Marion J. Franz, M.S., R.D., L.D., C.D.E., Minneapolis; and Carolyn Leontos, M.S., R.D., C.D.E., University of Nevada.

This e-text is not copyrighted. The clearinghouse encourages users of this e-pub to duplicate and distribute as many copies as desired.

Posted by Willie Crawford at 09:56 AM | Comments (0)

A Blog All About Controlling Diabetes

For those really interested in controlling their diabetes and living a long, happy life WITH diabetes, check out this blog at: http://controllingdiabetes.blogspot.com/

It's by a good friend with a lot of practical experience with diabetes.

Willie

Posted by Willie Crawford at 09:48 AM | Comments (0)

July 10, 2005

Diabetic Barbecue Sauce

DIABETIC BARBECUE SAUCE

1 sm. onion, minced
1 (8 oz.) can tomato sauce
2 c. water
1/4 c. wine vinegar
1/4 c. Worcestershire sauce
1 tsp. salt (optional)
2 tsp. paprika
2 tsp. chili powder
1 tsp. pepper
1/2 tsp. cinnamon
1/8 tsp. cloves

Combine all ingredients; bring to full boil. Simmer 20 minutes.

Serving size = 1/4 cup

Joyce

Posted by Willie Crawford at 01:22 PM | Comments (0)

Diabetic Spaghetti Sauce

DIABETIC SPAGHETTI SAUCE

1 tsp. vegetable oil 1 1/4 lb. lean ground round 3 (8 oz.) cans tomato
sauce 1 (6 oz.) can tomato paste 4 c. water 1/4 tsp. salt (optional) 1
tsp. pepper 1 tsp. oregano Dash of garlic Brown onions in oil; add
meat and brown. Drain fat; add rest of ingredients.

Simmer 1 hour uncovered.

Serving size, 1/2 cup. (Lean meat exchange 1, vegetable
exchange 1, Calories 90, Carbohydrates 5 g, Protein 7 g, Fat 5 g, Fiber0 g, Cholesterol 21 mg, Sodium 264 mg.

Joyce

Posted by Willie Crawford at 01:20 PM | Comments (0)

Diabetic Sponge Cake

DIABETIC SPONGE CAKE

7 eggs
1/2 c. fruit juice, orange
3 tbsp. Sweet 'n Low or any sugar substitute
2 tbsp. lemon juice
3/4 tsp. cream of tartar
1 1/2 c. sifted cake flour
1/4 tsp. salt

Separate eggs. Beat egg whites with salt until foamy. Add cream of
tartar and continue beating until stiff. In another bowl, combine rest
of ingredients and mix well. Fold in beaten egg whites. Bake in
greased and floured bundt pan at 350 degrees for 40 minutes or
longer; test with toothpick. Serve with no sugar jelly (all fruit) and
Cool Whip.

Contributed to our recipe list by Jeanelle.
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Discover Health Facts Less Than 1% Of Americans Know

Posted by Willie Crawford at 01:15 PM | Comments (0)

Pineapple Sherbet For Diabetics

PINEAPPLE SHERBET (FOR DIABETICS)

1 (16 oz.) can crushed pineapple in pineapple juice
1 tsp. unflavored gelatin (1/3 envelope)
2 tbsp. lemon juice nonnutritive sweetener equivalent to 1/2 cup sugar
1/2 c. nonfat dry milk powder

At least 3 1/2 hours before serving: Drain pineapple, reserving juice.
In small saucepan, into 1/4 cup reserved pineapple juice, sprinkle
gelatin. Cook over low heat, stirring constantly until gelatin is
dissolved. Remove from heat; stir in 1/2 cup reserved pineapple juice,
lemon juice, crushed pineapple and nonnutritive sweetener; cool. In
small bowl with mixer at high speed, beat milk powder with 1/2 cup
ice water until stiff peaks form; gently stir in gelatin mixture until well
combined.

Pour into shallow pan; freeze 3 hours or until firm.

Makes 8 servings.

Posted by Willie Crawford at 01:13 PM | Comments (0)

July 04, 2005

Diet 7-Up Salad (Diabetic)

DIET 7 - UP SALAD
1 (4 serving) pkg. sugar free lemon gelatin
1 c. boiling water
6 oz. cold diet 7-Up
1 (8 oz.) (or 1/2 of 20 oz.) can drained crushed pineapple canned in
its own juice (unsweetened)
1 banana, split and sliced
Dissolve gelatin in hot water. Set aside to cool slightly, then slowly
add the chilled pop, pineapple, and banana pieces. Pour into an 8 inch
square pan and chill until set. Add topping.
--TOPPING--
Cook over double boiler until thickened: 1 tbsp. flour Artificial
Sweetener = 1/4 c. sugar 1/2 c. reserved juice 1 tbsp. low-fat
margarine Let cool, then fold in 1 envelope of prepared D-Zerta
whipped topping. Spread on top of the above "set" salad. 1 serving =
2 1/2 inch square; 1 fruit and 1 fat exchanges. Note: If this salad is
doubled and a 9 x 13 inch pan is used, do not double the topping
mixture. It’s sufficient to cover all.

Willie

Posted by Willie Crawford at 05:32 PM | Comments (0)

Carrot Cabbage Slaw (Diabetic)

CARROT CABBAGE SLAW (DIABETIC RECIPE)
1/2 head cabbage
1 sm. onion
2 celery stalks
2 carrots
1 tbsp. mayonnaise
2 pkg. Artificial sweetner (such as sweet n low)
1/2 tsp. black pepper
2 tbsp. vinegar
2 tbsp. lemon juice
Shred cabbage and carrots. Finely chop onion and celery. Mix
together in a large bowl. In a separate bowl, mix together sweetner,
pepper, vinegar, lemon juice, and mayonnaise. Pour over shredded
vegetables and refrigerate. Makes 10 servings. Exchanges: One
serving equals 1 vegetable; calories: one serving equals 23 calories.

Edna

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Posted by Willie Crawford at 05:27 PM | Comments (0)

No Calorie Diabetic Dressing Recipe

NO CALORIE DIABETIC DRESSING
1/2 c. water
1/2 c. white vinegar
1/2 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. pepper
1/16 tsp. paprika
Artificial sweetener to substitute for 4 tsp. sugar
Combine all ingredients and refrigerate. Makes about 1 cup. 1 serving
= 1-2 tablespoons. *Diabetics - this is a free exchange. Sodium value
133 mg/2 tablespoons (low sodium diets omit salt). No cholesterol,
protein fat or calories.

Edna

Posted by Willie Crawford at 05:25 PM | Comments (0)

Diabetic Nut Cookies Recipe

DIABETIC NUT COOKIES
1/2 c. flour
1/4 tsp. baking powder
1/8 tsp. salt
1/2 tsp. Sweet and Low
2 tbsp. unsweetened orange juice
1/2 tsp. vanilla
2 tbsp. vegetable shortening
2 tbsp. chopped nuts
2 tbsp. grated orange rind
Mix all ingredients together, drop on cookie sheet, bake at 350
degrees for about 10 - 15 min or until lightly brown.

Edna
Asbestos Induced Mesothelioma
The Budget Decorator Workshop
Cure Embarrassing Nail Fungus Forever
Easy To Use, Powerful, Inexpensive HTML Editor
Cheap Airline Tickets
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Discover Health Facts Less Than 1% Of Americans Know

Posted by Willie Crawford at 05:22 PM | Comments (0)

July 03, 2005

Diabetic Smakeroons

SMAKEROON COOKIES
3 egg whites
1/2 tsp. cream of tartar
2 tsp. sugar substitute (like Splenda)
1/4 tsp. almond flavoring
3 c. Rice Krispies
1/4 c. shredded coconut
Beat egg whites until foamy, add cream of tartar and continue beating
until stiff but not dry. Add sugar substitute and flavoring. Beat until
blended. Fold in cereal and coconut and drop by teaspoonfuls onto
lightly greased cookie sheet. Bake at 350 degrees for 12-15 minutes
or until lightly browned. 1 serving = 1 fruit exchange (3 cookies).
Yields 24 cookies.

Joyce

Posted by Willie Crawford at 06:35 PM | Comments (0)

Diabetic Turkey Tenderloins

GRILLED TURKEY TENDERLOIN
1/4 c. low-sodium soy sauce
1/4 c. sherry wine or apple juice
1/8 tsp. black pepper
2 tbsp. crushed onion
1 lb. uncooked turkey tenderloin, 3/4 to 1 inch thick
1/4 c. peanut oil
2 tbsp. lemon juice
1/8 tsp. garlic salt
1/4 tsp. ground ginger
In a shallow pan, blend all marinade ingredients together. Add turkey,
turning to coat both sides. Cover; marinate in refrigerator several
hours or overnight, turning occasionally. Grill the tenderloins over hot
coals, 8-10 minutes per side, depending on the thickness. Tenderloins
are done when there is no pink in the center - do not over cook.
Serve in 1/4 inch thick slices in toasted buns. Yields 4 servings.

Joyce

Posted by Willie Crawford at 06:33 PM | Comments (0)

May 21, 2005

Fanning the Flames of the Diabetes Epidemic

Here's an excellent article explaining how changes in the African American diet (and I'm sure the diet of other segments of the population) have changed over time and contributed to the diabeties epidemic...

Fanning the Flames of the Diabetes Epidemic
By Lyndia Grant-Briggs

INTRODUCTION

It is my pleasure to introduce to you, a new Diabetes
Prevention Education, Public Relations Campaign established
under the name Fannie Estelle Hill Grant, started by me,
Lyndia Grant-Briggs, after the loss of my mother who succumbed
to Type 2 Diabetes on Christmas Day, December 25, 2000. I
noticed a fire burning in the Diabetes health arena, and it is
still burning out of control. The diabetes prevention and
education public relations campaign was started in an effort,
to "Fan the Flames", and put out the fire.

Fannie Grant was 73 years old, a homemaker, who loved her
family very much, and she believed in preparing wonderful home-
cooked meals for the family. You name it, and we had it. We
would have desserts any day of the week. Mama enjoyed cooking,
cleaning and washing clothes, and although she raised nine
children of her own, she always had room for other needy
children.

In our early years, from 1945-1965, Mother was the wife of a
sharecropper in North Carolina, but they moved the family to
Washington, D.C. in 1965. So for more than 30 years, Mother
Grant, our father and all of us children called the Washington
Metropolitan Area home.

Our family learned that Mother had Type 2 Diabetes after a
major stroke she had back in 1988-89. She lived 11-12 years
after the diagnosis. Lyndia and her Sisters, (The Grant
Sisters) pledged to begin the educational prevention campaign
while they visited with and/or cared for their mother during
her last year of life.

After moving back home to North Carolina, Mother Grant enjoyed
her latter years in a very peaceful way. Us children purchased
her a new home, took over all of the mortgage payments, and
she was happy. Mother Grant enjoyed living on this wonderful
227-acre farm, near Kinston, North Carolina. She was one of
the heirs to this wonderful farm left to her family by their
father, and my grandfather, Floyd Hill.

She enjoyed walking around the farm, following my father,
Bishop Benjamin Grant, around the garden as he worked. She
enjoyed shopping with her sisters going to yard sales.
Shopping gave her considerable joy near the end of her life.

Mother suffered numerous strokes, seven to ten to be specific.
During one stoke, she lost the use of her tongue and couldn`t
speak at all. Mother Fannie`s kidney failed, she was receiving
kidney dialysis for the last two years of her life, she had
high blood pressure for many years, and both of her legs were
amputated above her knees.

The Problem

We wanted to know more about the disease that took our mother
in such a brutal fashion. There was so much pain and suffering
prior to her death. Mother Grant was a Christian, she was an
Evangelist who preached the gospel in churches throughout the
Washington D.C. Area, and everyone loved her and called her Ma.

Our mother was very special, and as her oldest daughter, I
promised to carry out a public awareness campaign, to educate
millions of people regarding the causes and preventions of
Type 2 Diabetes. In educating the general public, I feel a lot
better, because my mother`s living shall not be in vain. My
sisters and I have been blessed over the past 20 years, we`ve
had lots of success in publicizing several major events, we
coordinated a major festival, called Georgia Avenue Day in
Washington, D.C. The festival and parade attracted more than
200,000 people, major corporate sponsors and celebrities. We
worked for two Presidential Inaugural Committees, one was for
the Republicans, George Herbert Walker Bush and for other for
the Democrats, President Bill Clinton, for two D.C. Mayors,
Marion Barry and Sharon Pratt Kelly, and three D.C. City
Councilmembers, Charlene Drew Jarvis, Frank Smith and Eyde
Whittington. Another major achievement was an appointment that
I received as project director by Councilman Frank Smith, to
erect the Spirit of Freedom Memorial, a new national African
American Civil War Memorial located in Washington, D.C. This
monument pays tribute to 209,145 United States Colored Troops
who fought in the American Civil War.

As you can see, Mother Grant passed down some strong self-worth
values. She taught us that we can do anything that we want,
and that we can be the best at whatever we choose. The
business of public relations is "in my blood." There was no
way that I could see the devastation caused by Diabetes and
understand this disease, and do nothing about it. I wanted to
know "what happened to Mother, how did this happen, could we
have done something differently, if only we had known that an
improved diet and regular physical exercise could have made a
difference."

I know that I`ve been chosen to get the word out regarding this
disease that`s burning "out of control" in the African
American community. It has been extremely hard to continue to
live without our Mother, but in sharing this information with
others, it gives me some relief from my grief.

So, what exactly is Diabetes? Diabetes mellitus is a group of
diseases characterized by high levels of blood glucose. It
results from defects in insulin secretion, insulin action, or
both. Diabetes can be associated with serious complications
and premature death, but people with diabetes can take
measures to reduce the likelihood of such, according to recent
studies found by the National Institute of Health. Some
researchers believe that African Americans, (Hispanic
Americans, Asian Americans, and Pacific Islanders were also
included in the study) inherited a "thrifty gene" from their
African ancestors. Years ago, this gene enabled Africans,
during "feast and famine" cycles, to use food energy more
efficiently when food was scarce. Today, with fewer such
cycles, the thrifty gene that developed for survival may
instead make the person more susceptible to developing type 2
diabetes.

The problem dates back to the beginning of the slave trade,
documented as beginning in 1790, and for those enslaved ones,
food was still scarce, thus the "thrifty genes" protected them.
If you research the documentations found on record at the
National Archives and Records Administration, slaves received
rations. It really doesn`t matter what the diets were of
African people hundreds of years ago, as they roamed around
freely on the African continent, in townships like
Johannesburg, Freetown, Rwanda, Sudan, South African and
Sierre Leone. What does matter is the fact that those Africans
who managed to survive the slave trade here in America,
arrived on the shores very strong. The majority of them worked
in the fields from sun-up to sundown, six days per week, and
in many cases, seven days/week. Slaves ate scraps, like hog
mauls, chitterlings, pigtails, pig feet, pig ears, and they
drank milk from a trough along side other animals.

African people became Americanized, they were no longer in
their homeland, so to live, they had to eat whatever was made
available to them, they were fed last, after the horses and
the pigs had been taken care of, whatever was left was given
to those enslaved people -- scraps, left-overs, garbage. In an
effort to create a delicious meal, the women worked at
creating recipes that they could all enjoy. They loved collard
greens with fat back meat, and learned to bake sweet potato
pies, cleaned chitterlings and made them into a delicacy to be
eaten on special occasions. They made pots of beans seasoned
with ham hocks, or pigtails, and they seasoned with pork.

They made home-made biscuits from self-rising, white flour and
lard, and they learned to make hush puppies, candied yams,
lots of potatoes, and they ate plenty corn bread, so even
until this day, African people who became African Americans
beginning in the late 1700`s, had a very different diet than
Euro-Americans. Even though this wasn`t a "good" and "healthy"
diet for the slaves, they ate it, they enjoyed it, and they
were able to sustain themselves easily. They worked so very
hard in the fields 12-16 hours a day. But of course, since
they had the so-called "thrifty genes" which allowed their
bodies to preserve food in an appropriate manner, when food
was scarce, seems that was probably a good thing, since the
enslaved didn`t always have ample food supplies.

There is a bright side to this though, as they worked, they
were receiving strenuous daily exercise, which kept them
healthy. It really didn`t matter what the slaves ate, because
what they ate, in today`s standard would have fattened them
too, but it didn`t, because they burned it off every day out
in the fields working. It was a vicious cycle. They ate, and
they worked off the carbohydrates. They ate and they worked
off more carbohydrates, and they didn`t die from diseases back
then, as they do today, diabetes or cancer, and don`t think
that their bowels didn`t move regularly as well, thus
eliminating all of the colon cancer, they eliminated the
toxins from their bodies through sweat and perspiration. They
may have been tired, but they had healthy bodies. So all of
these diseases that are out of control today, like Diabetes
came along later due to the many lifestyle changes of Americans.

Let us all learn a very important lesson from this bit of
history: According to all legislations and laws today, African
Americans can Be whatever they want to be, they can Do
whatever they are capable of doing, and they can Have whatever
they can manage to work hard enough to achieve. We know that
this is a true statement, when you look around and you see
such role models as Oprah Winfrey, the queen of talk shows,
Bill Cosby, Michael Jordan, we have had several black Miss
America`s, including the current reigning queen, we have Tiger
Woods, the best golfer of all times and The Williams Sisters,
who have broken all records. The list goes on and on. Today,
we live in fabulous homes; our children can now go to college,
(sidebar: yet we have more African American men in prison
today, over 900,000 than we have in college today, only
600,000, that`s another article.)

The trouble with this whole thing is, African Americans
continue to enjoy many of the delicious foods handed down to
us by our ancestors, our diets haven`t changed very much, but
we`ve forgotten one very important ingredient, our ancestors
worked 12-16 hour days, performing physical labor. They
received the necessary exercise daily, therefore, they didn`t
get sick with diabetes, and all of the fat was burned off in
blood, sweat and tears.

Today, in order for us to get proper exercise, we must plan to
have physical exercise at least 30 minutes daily, one-hour is
preferable, but no less than 30 minutes. That`s not a lot,
compared to the amount of time our forefathers worked, but
according to studies done by the National Institute of
Diabetes & Digestive & Kidney Diseases, the little time we
manage to put in, while exercising for 30 minutes, 3-4 days/
week can prevent the occurrence of Diabetes.

Today, we continue in the tradition of eating our "soul food"
diets, very much the same as we did 200 years ago, except
today, most of us don`t use lard, and we can eat all we want.
We`ve graduated to vegetable oils like Crisco and other
vegetable oils. (Olive Oils are better for us, less
cholesterol). Families today still enjoy foods, which include
far too many carbohydrates like macaroni and cheese, desserts,
and lots of bread. We have enjoyed these foods for hundreds of
years, but now, we sit at computers, walk out to our cars,
drive everywhere, including to the grocery stores, we don`t
have to walk to school for miles any longer, we can ride the
school buses, and exercise has all but been eliminated.
America is overwhelmingly FAT, even our children in many cases
are overweight and/or obese.

It`s a simple problem, bad diets that includes too much junk
food from fast food restaurants, and a lack of strenuous
exercise. How many times have you pigged out, after a hard
day, then, you fell asleep? That food is fattening you up,
just the way that it does for newborn babies. Remember how
babies eat and sleep, and soon, you notice their little legs
beginning to get a little meat on their bones. But you can
almost look at them grow and gain weight. But they are still
babies, and that`s what they need, nutrition to grow.

For adults though, it`s a different story, we have already
grown up, and all we can do now is grow OUT!!! We just keep
getting BIGGER and BIGGER and BIGGER! We look bad to ourselves
and to others, we can`t fit into our nice clothing, we have to
keep buying fat clothes. And worst of all, our hearts cannot
stand this, and neither can the rest of our organs. (I give a
speech entitled "Let Not Your Heart Be Troubled" - How to have
a healthy mind, body & spirit). It`s no wonder that our
starvation genes are reacting the way that they have, this so-
called "thrifty gene" that is found in African Americans seems
to store even more of this foreign food that we continue to
ingest into our bodies. We came from strong, lean backgrounds,
Africa has never been a "fat" nation, but as African
Americans, we have Americanized our bodies so badly, that our
health problems are out-of-control!

If you take a look at the stats provided by the National
Institute of Health, Today, diabetes mellitus is one of the
most serious health challenges facing the United States. The
following statistics illustrate the magnitude of this disease
among African Americans. 2.8 million African Americans have
diabetes. On average, African Americans are twice as likely to
have diabetes as white Americans of similar age. Approximately
13 percent of all African Americans have diabetes. African
Americans with diabetes are more likely to develop diabetes
complications and experience greater disability from the
complications than white Americans with diabetes. Death rates
for people with diabetes are 27 percent higher for African
Americans compared with whites National health surveys during
the past 35 years show that the percentage of the African
American population that has been diagnosed with diabetes is
increasing dramatically. The surveys in 1976-80 and in 1988-94
measured fasting plasma glucose and thus allowed an assessment
of the prevalence of undiagnosed diabetes as well as of
previously diagnosed diabetes. In 1976-80, total diabetes
prevalence in African Americans ages 40 to 74 years was 8.9
percent; in 1988-94, total prevalence had increased to 18.2
percent--a doubling of the rate in just 12 years. Prevalence
in African Americans is much higher than in white Americans.
Among those ages 40 to 74 years in the 1988-94 survey, the
rate was 11.2 percent for whites, but was 18.2 percent for
African Americans Regular physical activity is a protective
factor against type 2 diabetes and, conversely, lack of
physical activity is a risk factor for developing diabetes.
Researchers suspect that a lack of exercise is one factor
contributing to the high rates of diabetes in African
Americans. In the NHANES III survey, 50 percent of African
American men and 67 percent of African American women reported
that they participated in little or no leisure time physical
activity.

Conclusion

In furthering the causes of this Diabetes Educational
Prevention Campaign, the first order of business has been to
make my very own Lifestyle Change. My Mother was buried on
December 30th, 2000. When I returned home to Silver Spring,
Maryland, it took a few months before I could go on, the grief
period was extremely hard, but the first order of business,
was to begin a regular exercise routine. Walking became my
exercise of choice -- two to four miles three to four days
each week. Some weeks I walked, and continue to walk, five
days, even six days a week, and recently, I`ve added "walking
up and down the stairs in five minute increments, for 12-15
minutes. There is an extreme difference in the way that I look
and feel. The pounds and inches have been steadily coming off.

I`ve changed my diet. I`m now drinking green mineral drinks
each morning, (you can buy green drinks at organic stores);
and I`m no longer eating white bread. In fact I don`t eat very
much bread at all, but when I do, it is whole grain or wheat
bread, brown rice, more fresh fruits and green leafy
vegetables. I enjoy using my juice machine for fresh green
spinach and carrot drinks.

Recently, I found myself with excellent health results from my
physical examination. My cholesterol level was low, at 126,
and my glucose levels were average. My blood pressure was 120/
80, which is fine for me, and I feel wonderful too. There is
one area that I`m still working on, and that is my Ideal Body
Mass, IBM. I`m still overweight, but I`ve lost 30 lbs., and
still counting.

If you are reading this article, and you`re at risk for Type 2
Diabetes, consider making a major Lifestyle Change. It`s very
simple: 1-Change your diet, eliminate most of the
carbohydrates from your diet; 2-Exercise regularly for the
rest of your life, and 3-Get rid of the extra pounds, work
toward maintaining your ideal body weight. If you make this
promise to yourself, to change your life, you will be "Fanning
the Flames of the Diabetes Epidemic in America," and soon the
fire will be put out, but it will take millions of people to
join this fight. Won`t you begin today? You don`t have to get
Diabetes, it can be prevented, you don`t have to lose one limb
to this vicious disease, nor do you have to lose your kidney.
Change your life, and enjoy your Thanksgiving Dinner - with
all of the trimmings, but the next day, get back to the
business of getting fit and staying healthy.

## END ##

Lyndia Grant-Briggs is an author, her book, "Destiny`s Door -
Turning Milestones Into Stepping Stones" was recently self-
published and is available for $15.00. Lyndia is an
Inspiration and Motivational Speaker, with 20 years experience.
She has spoken for major federal agencies, local government
and she has worked as special events manager for two U.S.
Presidents, two big city mayors, and three city councilmembers.
Lyndia also served as project director of a new national
monument in Washington, D.C. The monument will be turned over
to the federal government, in a ribbon cutting ceremony by the
President of the United States later next year, 2004.
lyndia@lyndiagrant.com (mailto:lyndia@lyndiagrant.
com)

Posted by Willie Crawford at 09:44 PM | Comments (0) | TrackBack

May 13, 2005

OT - Diabetes

This article explains the "points" you see mentioned sometimes in recipes .... sort of :-)

Willie

Diabetes

Meal planning includes choosing healthy foods,
eating the right amount of food, and eating meals
at the right time. The American Diabetes
Association and the American Dietetic Association
developed 6 food exchange lists for the purpose
of meal planning for people with diabetes as
part of a diabetes diet.

The six lists for the diabetic diet are:
starch or bread, meat and substitutes,
vegetables, fruits, milk or dairy and fat.
The list has food items, which share the
same amount of carbohydrates fat, protein
and calories and can be used as an alternative
to each other.

You can exchange any food given on the list
with other so there's a lot of variety available
for you to choose from. These lists will help a
diabetic lead a healthy life with a firm control
over blood sugar levels. You can use the foods on
the exchange list under the guidance of dietitian
or the nutritional counselor who will guide you in
controlling the calories to maintain the balance
between insulin and food.

Meal plans for a diabetes diet differ depending
on the type of diabetes. With insulin-dependent
diabetes (Type I), consistency in the time meals
are eaten and the amounts and types of food
eaten is very important to allow food and
insulin to work together to regulate blood-glucose
levels. If meals and insulin are out of balance,
extreme variations in blood glucose can occur.

However, meal plans will change with the nature
of the Diabetes. In insulin-dependent diabetes
type one, consistent time meals are taken.
Amounts and the types of the food eaten is another
important factors which help in creating a balance
between insulin and food. Proper diet helps in
regulating blood glucose levels too.
If meals and the insulin do not make a balance then
it can cause extreme variations in blood glucose.
In non-insulin dependent diabetes, weight control
is the most important factor. You should maintain
a strict diet. Taking consultations from dietitians
or nutrition counselor on proposed meal plan is a
compulsion. Being expert, they can guide you on a
long-term maintenance plan and advice you on regular
exercises also.

gu~rissur de diab~ate is the owner of
diabetes q n a
which is a premier resource for diabetes information.
for more information, go to http://www.diabetesqna.com

Posted by Willie Crawford at 09:16 PM | Comments (0) | TrackBack

Diabetic Creamed Potato Soup

CREAMED POTATO SOUP
From "Delicious Diabetic Recipes"
http://Chitterlings.com/diabetic/

4 med. potatoes, peeled and cut into eighths
1 sm. onion, cut into eighths
4 green onions, coarsely chopped
1 clove garlic, minced
2 (10 1/2 oz.) cans no-salt added chicken broth, undiluted
1 c. skim milk
1/2 tsp. salt
1/2 tsp. white pepper
1/8 tsp. nutmeg

Combine potatoes, onion, green onions, garlic, and broth in a heavy 3 quart saucepan. Cover and simmer 20 minutes or until potatoes are tender. Process potato mixture in batches in container of an electric blender or food processor until smooth. Combine pureed mixture with milk and remaining ingredients, stirring until well blended. Reheat soup to serving temperature or cover and refrigerate until chilled.

Contributed to our recipe list by Rosemary.

Willie Crawford

Posted by Willie Crawford at 03:22 AM | Comments (0) | TrackBack

Diabetic Apple Pie

From "Delicious Diabetic Recipes"
http://Chitterlings.com/diabetic/

Pastry for 8 inch two crust pie
6 c. sliced tart apples
3/4 tsp. cinnamon or nutmeg
1 (12 oz.) can frozen Seneca apple juice
2 tbsp. cornstarch

Heat oven to 425 degrees. Put apples in pastry lined pan. Heat juice, cornstarch and spice (optional). Let it boil until clear. Pour over apples. Cover with top crust. Bake 50 to 60 minutes.

Contributed to our recipe list by Rosemary.

Willie Crawford

Posted by Willie Crawford at 02:14 AM | Comments (0) | TrackBack

Diabetic Fudge

DIABETIC FUDGE

From "Delicious Diabetic Recipes"
http://Chitterlings.com/diabetic/

1 14 1/2 oz. evaporated milk
3 tbsp. cocoa
1/4 c. oleo (margerine)
Liquid Sweetner to equal 1/2 c. sugar
1/4 tsp. salt
1 tsp. vanilla
2 1/2 c. graham cracker crumbs
1/4 c. nuts

Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetner, salt. Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.

Contributed to our recipe list by Willie

Willie Crawford

Posted by Willie Crawford at 01:37 AM | Comments (0) | TrackBack

Butter Poundcake (Diabetic)

BUTTER POUNDCAKE

From "Delicious Diabetic Recipes"
http://Chitterlings.com/diabetic/

2 eggs, separated
6 tbsp. butter, softened
2 tsp. vanilla
2 tsp. baking powder
4 tbsp. whipping cream
3/4 c. Fruit Sweet
1 3/4 c. sifted cake flour
1 tsp. baking soda

Beat the egg yolks well. Add cream, butter, Fruit Sweet and vanilla and beat to blend well. Set aside. Sift the flour, baking powder and baking soda together and set aside in a small bowl. In a medium size bowl, slowly blend the flour mixture and the liquid mixture in small amounts at a time until well mixed. Beat until smooth.

In a separate bowl, beat egg whites until stiff but not dry. Stir a third of the whites into the batter and then gently fold in the remainder. Spoon into a greased and floured 9" pan. Bake in a preheated 350 degree oven for 25 to 35 minutes or until an inserted straw or toothpick comes out dry. Cool for about 5 minutes before turning out onto rack.

Contributed to our recipe list by Willie

Willie Crawford

Posted by Willie Crawford at 01:03 AM | Comments (0) | TrackBack

May 12, 2005

Diabetic Sponge Cake

DIABETIC SPONGE CAKE

From "Delicious Diabetic Recipes"
http://Chitterlings.com/diabetic/

7 eggs
1/2 c. fruit juice, orange
3 tbsp. Sweet 'n Low or any sugar substitute
2 tbsp. lemon juice
3/4 tsp. cream of tartar
1 1/2 c. sifted cake flour
1/4 tsp. salt

Separate eggs. Beat egg whites with salt until foamy. Add cream of tartar and continue beating until stiff. In another bowl, combine rest of ingredients and mix well. Fold in beaten egg whites. Bake in greased and floured bundt pan at 350 degrees for 40 minutes or longer; test with toothpick. Serve with no sugar jelly (all fruit) and Cool Whip.

Shared with our recipe list by Willie

Willie Crawford

Posted by Willie Crawford at 10:44 AM | Comments (0) | TrackBack

Diabetic Meat Loaf

MEAT LOAF (Diabetic)

From "Delicious Diabetic Recipes"
http://Chitterlings.com/diabetic/

1 lb. ground chuck
1 c. evaporated skimmed milk
1 tbsp. dehydrated onion flakes
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1/4 tsp. sage
1/8 tsp. garlic salt
1/2 c. chopped celery
1 tbsp. Worcestershire sauce

Combine all ingredients and shape into a loaf. Bake on rack at 350 degrees for 1 to 1 1/2 hours.

Shared with our daily recipe list by Willie

Willie Crawford

Posted by Willie Crawford at 10:36 AM | Comments (0) | TrackBack

Diabetic Sugarless Cookies

SUGARLESS COOKIES (FOR DIABETICS)

From "Delicious Diabetic Recipes"
http://Chitterlings.com/diabetic/

1 c. flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt (opt.)
1/4 tsp. nutmeg
1 tsp. ground cloves
1 tsp. allspice
1 1/2 c. raisins
1 c. unsweetened applesauce
1/2 c. oil
2 eggs
1 tsp. vanilla
1/2 c. chopped nuts
1 c. quick (Mother's) oats

Mix dry ingredients and add remaining ingredients to moisten. Drop by teaspoonful onto greased cookie sheet. Bake at 375 degrees for 12 minutes.

Shared with our recipe list by Willie

Willie Crawford

Posted by Willie Crawford at 10:28 AM | Comments (0) | TrackBack

May 11, 2005

Diabetic Applesauce Cake

DIABETIC APPLESAUCE CAKE

1 stick margarine, melted & cooled
1 1/2 c. unsweetened applesauce
1 egg, beaten
2 c. self-rising flour
1 tsp. soda
1/2 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. salt
2 tsp. sugar twin
3 tsp. lemon flavor
1 1/2 c. raisins, chopped & floured
1/2 c. chopped nuts

Blend together margarine, applesauce and egg. Sift together flour, soda, spices and salt. Add sugar twin; add to mixture and heat well. Stir in lemon flavor. Fold in raisins and nuts. Pour into well greased and floured tube pan. Bake in preheated 350 degree oven for 30 minutes. Do not overbake.

From "Delicious Diabetic Recipes"

Posted by Willie Crawford at 05:25 AM | Comments (0) | TrackBack

Diabetic Spicy Sausage

DIABETIC SPICY SAUSAGE

2 lb. extra lean ground pork
2 tsp. crushed dried sage
1 tsp. freshly ground black pepper
1 tsp. fructose
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground mace
1/4 tsp. ground allspice
1/4 tsp. salt
1/8 tsp. ground cloves

Mix all ingredients thourghly. Then make into patties and brown until done.

From Delicious Diabetic Recipes

Posted by Willie Crawford at 05:00 AM | Comments (0) | TrackBack

Diabetic Peanut Butter Cookies

DIABETIC PEANUT BUTTER COOKIES

2 tsp. liquid sweetener
1 tbsp. butter
1/2 c. peanut butter
2 eggs, slightly beaten
1/2 c. skim milk
1 c. flour
1/4 tsp. baking soda

Melt shortening and peanut butter. Add sweetener and eggs and blend well. Add flour, alternately with milk to which baking soda has been added. Mix well. Drop by teaspoon on ungreased cookie sheet. Bake at 375 degrees for 15 minutes. Amount -40. Exchange -2 cookies = 1 milk. Calories -2 cookies = 75.

From Delicious Diabetic Recipes

Posted by Willie Crawford at 04:45 AM | Comments (0) | TrackBack

Over 500 Diabetic Recipes

Many of my website visitors and recipe exchange mailing list
members ask me for more diabetic recipes.

I just wanted to point out to you a nice little ebook with over
500 diabetic recipes in it. It's called "Delicious Diabetic
Recipes." The ebook is loaded with great recipes, costs less
than $10, and comes with full resale rights. That means you
can turn around and sell the ebook from your website and keep
the money :-)

You can grab a copy of this ebook at
http://www.chitterlings.com/diabetic/

Here's the table of content from the ebook so that you'll see
exactly what recipes it contains:

DIABETIC DATE DAINTIES 15
SUGAR - FREE CRANBERRY RELISH 15
IT COULD BE A SNICKERS BAR 15
BAKED CHICKEN FOR ONE 16
CHOCOLATE CHIP COOKIES 16
ORANGE RICE 16
BLACK BOTTOM PIE 17
CHICKEN BREASTS WITH CARROT AND ZUCCHINI STUFFING 18
SUGARLESS CAKE 18
DIABETIC ORANGE SUNBEAMS 19
ALMOND BISCUIT RING 19
BANANA SPLIT PIE 20
FRUIT DIP 20
BROWNIE TORTE 20
FUDGE SWEET BROWNIES 21
FROZEN APRICOT MOUSSE 21
FRUIT LEATHER 21
FRUIT SALAD TOPPING 22
RASPBERRY MOUSSE 22
GOLDEN CARROT PIE 22
APPLESAUCE CAKE 23
EASY CHOCOLATE GRAHAM TORTE 23
FANCIFUL FREEZE 24
NO-SUGAR CUSTARD 24
CHOCOLATE CAKE 24
ORANGE MINCE CAKE 25
LO-CAL CHEESE CAKE 25
APRICOT PINEAPPLE CAKE 26
REFRIGERATOR BRAN MUFFINS 27
BUTTER POUNDCAKE 27
TORTE AU CHOCOLA 28
DIABETIC OATMEAL PEANUT BUTTER COOKIES 29
DIABETIC PEANUT BUTTER COOKIES 29
DIABETIC PEANUT BUTTER COOKIES 30
DIABETIC FUDGE 30
PINEAPPLE SHERBET (FOR DIABETICS) 30
ORANGE SHERBET (FOR DIABETICS) 31
DIABETIC APPLE PIE 31
DIABETIC'S PUMPKIN PIE 31
SUGAR-FREE DIABETIC CAKE 32
STRAWBERRY DIABETIC JAM 33
DIABETIC PUNCH 33
DIABETIC EGG NOG 33
DIABETIC JELLY 33
DIABETIC COOKIES 34
DIABETIC FRUIT COOKIES 34
NO BAKE DIABETIC FRUIT CAKE 35
DIABETIC RAISIN CAKE 35
DIABETIC SPONGE CAKE 35
DIABETIC ORANGE DATE BARS 36
DATE DIABETIC COOKIES 36
SUGARLESS COOKIES (FOR DIABETICS) 37
DIABETIC NUT LOAF 37
DIABETIC DATE CAKE 38
DIABETIC APPLESAUCE COOKIES 38
DIABETIC HEALTH COOKIES 39
MARY TYLER MOORE'S ALMOND MERINGUE COOKIES (DIABETIC) 39
DIABETIC BARS 40
DIABETIC COOKIES 40
BANANA NUT SQUARES FOR DIABETICS 41
DIABETIC AND LOW SODIUM POUND CAKE 41
DIABETIC BREAD PUDDING 42
DIABETIC HEALTH COOKIES 42
APPLESAUCE DIABETIC COOKIES 43
BIRTHDAY CAKE FOR DIABETIC 43
DIABETIC CAKE 44
DIABETIC COOKIES 44
DIABETIC FRUIT CAKES 45
DIABETIC PEANUT BUTTER COOKIES 45
DIABETIC COOKIES 46
DIABETIC CAKE 46
DIABETIC CAKE 46
DIABETIC COOKIES 47
DIABETIC CAKE 47
DIABETIC BROWNIES 48
DIABETIC SPICE CAKE 48
DIABETIC CAKE 49
DIABETIC OATMEAL COOKIES 49
DATE NUT COOKIES (DIABETIC) 50
ANN'S DIABETIC COFFEE CAKE 50
DIABETIC APPLESAUCE LOAF CAKE 51
DIABETIC CHOCOLATE CHIP COOKIES 51
DIABETIC JELLY 52
DIABETIC APPLE JELLY 52
DIABETIC SPAGHETTI SAUCE 52
DIABETIC BARBECUE SAUCE 53
ANNE'S DIABETIC CHOCOLATE SYRUP 53
DIABETIC CINNAMON COOKIES 53
DIABETIC NUT COOKIES 54
DIABETIC EASTER FUDGE 54
SPICED TEA (DIABETIC) 54
DIABETIC CRANBERRY AND ORANGE SALAD 55
DIABETIC GLORIFIED RICE 55
NO CALORIE DIABETIC DRESSING 55
CARROT CABBAGE SLAW (DIABETIC RECIPE) 56
DIABETIC CREAM CHEESE SALAD 56
EASY SUGAR-FREE DESSERT 57
CREAM PUFFS 57
SUGARLESS APPLE PIE 57
SUGAR-FREE SPICE COOKIES 58
GRILLED TURKEY TENDERLOIN 58
DIABETIC COOKIES 59
DIABETIC FRUIT BARS 59
SMAKEROON COOKIES 60
CHOCOLATE CAKE 60
SPONGE CAKE 61
CHOCOLATE SAUCE 61
BUTTERSCOTCH COOKIES 61
MARASCHINO CHERRY - GUMDROP COOKIES 62
DIET 7 - UP SALAD 63
SAUCY CRANAPPLE SALAD 63
PINEAPPLE COLE SLAW 64
DIETETIC PASTA SALAD 64
LASAGNA 64
COCONUT CUSTARD PIE 65
SUGAR FREE APPLE PIE 65
DIABETIC CHEESE CAKE 66
RHUBARB OR CRANBERRY JELLO 66
POPSICLES 66
PHUDGESICLES 67
DIABETIC APPLESAUCE COOKIES 67
DIABETIC SPICE OATMEAL COOKIES 68
DIABETIC COOKIES 68
DIABETIC PUMPKIN PIE 69
DIABETIC WHIPPED CREAM 69
DIABETIC PUMPKIN PIE 69
DIABETIC CAKE 70
STRAWBERRY PIE (NO SUGAR) 70
SUGAR-FREE APPLE PIE 71
APPLE PIE (NO SUGAR) 71
POLISH SAUSAGE STEW 72
KRAUTRUNZA 72
GERMAN SAUERKRAUT 72
POLISH BIGOS AND KLUSKI 73
PATCHLINGS 73
WALNUT DREAMS 73
SUGAR-FREE CHERRY OATS MUFFIN 74
MOM'S WIENER SOUP 74
GRANDMA LOE'S SKILLET CAKE 75
MOM'S BEEF STEW 76
IOCOA EGG PANCAKES 76
DIABETIC BEEF PASTIES 76
TUNA SUPREME 77
DIABETIC SPICY MEATBALLS 77
DIABETIC SPICY SAUSAGE 78
PORK CHOPS & STUFFING 78
DIABETIC APPLESAUCE CAKE 78
BANANA BREAD 79
DIABETIC CHOCOLATE CHIP COOKIES 79
WACHY CHOCOLATE CAKE 80
APPLE PIE, SUGARLESS 80
APPLESAUCE COOKIES 81
DIABETIC OATMEAL COOKIES 81
HELEN'S LOW - CAL PECAN PIE 82
SUGAR - FREE SPICE COOKIES 82
DIABETIC BARS 83
PICKLED FRENCH STYLE GREEN BEANS 83
ALOHA SEAFOOD DISH 84
APPLE MAGIC 84
APPLE TURNOVER 84
APPLE/PEAR TUNA SALAD 85
APRICOT UP-SIDE DOWN CAKE 85
BAKED APPLES 86
BAKED BEANS 86
BAKED CHICKEN WITH APPLES 86
BANANA CREAM PIE 87
BAR-B-Q MEATBALLS 87
BAR-B-Q SAUCE 88
BAR-B-QUE CHICKEN 88
BROILED CHICKEN WITH GARLIC 89
BRUNSWICK STEW 89
BUTTERMILK SHERBET 90
CABBAGE RELISH 90
CABBAGE ROLLS 90
CABBAGE SALAD 91
CABBAGE SURPRISE 91
CABBAGE WITH TOMATOES 91
CARROT AND ORANGE SALAD 92
CELERY SALAD 92
CHEESE AND ONION CASSEROLE 93
CHEESE CAKE 93
CHERRY BANANA DESSERT 94
BAked CHICKEN DINNER 94
CHICKEN LIVERS HAWAIIAN 94
CHICKEN LOAF 95
CHICKEN SALAD 95
CHICKEN STEW 96
CHOCOLATE BAR 96
CHOCOLATE CREAM ROLL 96
CHOCOLATE PUDDING 97
CHRISTMAS COLE SLAW 97
CRANBERRY GELATIN 98
CREAMED SAUCE 98
CREAMY CHOCOLATE FUDGE 98
CRUNCHY HAMBURGERS 99
DELICIOUS SALMON 99
DEVILED FISH BROIL 100
DIET PIZZA 100
DIETER'S DIP 100
DIETER'S DRESSING 101
DILLY TUNA SALAD 101
DIPPIN PEAS SALAD 101
EGG SALAD 102
FRUIT 'N BREAD PUDDING 102
FRUITED CHICKEN SALAD 103
HERB SEASONED BROCCOLI 103
HERBED FISH FILLETS 104
HOT OPEN FACED BEEF SANDWICH 104
IMITATION BAKED POTATOES 104
LEMON--PINEAPPLE MOLD 105
MARY JO'S CONGEALED SALAD 105
MEAT LOAF 106
MEXICAN SUPPER 106
MOCK FRUIT CAKE 106
NEXT--DAY TURKEY AND RICE 107
ONION DIP 107
ONION FRIED CHICKEN 108
ORIENTAL PORK BAR--B--QUE 108
ORIENTAL VEGETABLES 108
OUR "MOUSSAKA" 109
PARMESAN CAULIFLOWER 109
PICKLED BANANA PEPPERS 109
PICKLED OKRA 110
PINEAPPLE PORK CHOPS 110
PINEAPPLE PUDDING 111
POTATO SALAD 111
PUMPKIN BREAD 111
ROAST BEEF SANDWICH 112
SALMON OR TUNA PUFFS 112
SHEPHERD'S PIE 113
SKILLET EGGS 113
SLUSHY 113
SOUTHERN CELERY FISH SALAD 114
SPAGHETTI 114
SPANISH STRING BEANS 114
SPICY APPLE TWIST 115
SQUASH PICKLES 115
STRAWBERRY CHIFFON PIE 115
STRAWBERRY FRUIT SQUARES 116
STRAWBERRY--PRAMGE DELIGHT 116
SWEET 'N SOUR CABBAGE 117
TACOS 117
THOUSAND ISLAND DRESSING 118
TUNA A LA KING 118
TUNA CASSEROLE 119
TUNA SALAD 119
TURKEY AND POTATO SALAD 119
TURKEY CASSEROLE 120
VEAL STEW--PENDOUS 120
VELVIA'S MIXED SALAD 121
ZIPPY TOMATO RELISH 121
MACARONI AND CHEESE 121
COCKTAIL MEATBALLS 122
LUNCHEON CASSEROLE 122
REUBEN CASSEROLE 123
SWISS STEAK 123
TURKEY STUFFED ZUCCHINI 124
LO - CAL EGGPLANT 125
LOW CAL RHUBARB TORTE 125
COPPER PENNY CARROTS 125
SWEETLY POACHED PEARS 126
CHOCOLATE CHEESECAKE 127
DIABETIC DATE NUT CAKE 127
CARROT CAKE 128
CREAM CHEESE FROSTING 129
DATE COFFEE CAKE 129
BLUEBERRY MUFFINS 129
MICROWAVE BRAN MUFFINS 130
BANANA PECAN CREAM PIE 130
DIABETIC KEY LIME PIE 131
DIABETIC PIE CRUST 132
NO SUGAR CUSTARD PIE 132
COCONUT SURPRISES 133
DATE DROPS 133
BUTTERSCOTCH SQUARES 133
BROWNIES 134
DATE COOKIES 134
DIABETIC SPICE COOKIES 135
ELEANOR'S THUMBPRINTS 135
SUGAR FREE OATMEAL COOKIES 136
SESAME LACE COOKIES 136
PARTY MIX 137
DIABETIC ZUCCHINI - BASIL MUFFINS 137
DIABETIC CAKE 138
DIABETIC DATE - NUT CAKE 138
DATE COOKIES FOR DIABETICS 139
DIABETIC FRUIT CAKE 139
DIABETIC COOKIES 140
DIABETIC COOKIES 140
DIABETIC CAKE 141
BEST DIABETIC COOKIE 141
DIABETIC PEANUT BUTTER COOKIES 142
DIABETIC COOKIES 142
DIABETIC RAISIN COOKIES 143
DIABETIC COOKIES 143
DIABETIC DATE NUT CAKE 144
DIABETIC COOKIES 144
APPLESAUCE DIABETIC CAKE 145
LOW SUGAR DIABETIC CAKE 145
DIABETIC POUND CAKE 146
DIABETIC PUMPKIN COOKIES 146
DIABETIC DATE NUT CAKE 147
DIABETIC FROSTING 147
DIABETIC DATE COFFEE CAKE 147
DIABETIC APPLESAUCE CAKE 148
DIABETIC COOKIES 149
DIABETIC DIET COOKIES 149
DIABETIC CAKE 150
DIABETIC CAKE 150
DIABETIC COOKIES 151
BROWNIES FOR DIABETICS 151
DIABETIC COOKIES 152
DIABETIC APPLE CAKE 152
DIABETIC CAKE 152
DIABETIC APPLESAUCE CAKE 153
BANANA RAISIN CAKE FOR DIABETICS 153
DIABETIC CAKE 154
OATMEAL RAISIN COOKIES - DIABETIC 154
DIABETIC CAKE 155
DIABETIC COOKIES 155
DIABETIC POUND CAKE 156
DIABETIC COOKIES 156
DIABETIC MOLASSES COOKIES 157
DIABETIC ORANGE RAISIN CLUSTERS 157
DIABETIC COOKIES 158
PEANUT BUTTER COOKIES 158
DIABETIC OATMEAL FRUIT DROP COOKIES 159
DIABETIC RAISIN DROP COOKIES 159
DIABETIC LEMON COCONUT COOKIES 160
DIABETIC COOKIES 160
OATMEAL APPLESAUCE MUFFINS - DIABETIC 161
DIABETIC NUT CAKE 161
DIABETIC GRANOLA BARS 162
DIABETIC CAKE 162
DIABETIC CAKE 162
DIABETIC COOKIES 163
DIABETIC FRUIT BARS 163
DIABETIC UNBAKED FRUIT CAKE 164
DIABETIC PUMPKIN BARS 164
DIABETIC EASTER FUDGE 165
DIABETIC COOKIES 165
DIABETIC NUT COOKIES 166
DIABETIC CAKE 166
OATMEAL & APPLESAUCE DIABETIC COOKIES 167
DIABETIC DATE CAKE 167
DIABETIC DATE BARS 168
DIABETIC COOKIES 168
DIABETIC FRUIT BARS 169
DIABETIC APPLESAUCE CAKE 169
CHOCOLATE CAKE FOR THE DIABETIC 170
FRUIT COOKIES FOR DIABETICS 170
DIABETIC CAKE 171
DIABETIC BLUEBERRY JAM 171
DIABETIC STRAWBERRY JAM 172
DIABETIC CRANBERRY-ORANGE RELISH 172
DIABETIC'S PUMPKIN PIE 172
DIABETIC RAISIN APPLESAUCE CAKE 173
DIABETIC CHOCOLATE SYRUP 173
DIABETIC CREAMY FROSTING 174
DIABETIC APPLESAUCE COOKIES 174
DIABETIC FUDGE 174
DIABETIC SALAD DRESSING 175
DIABETIC COOKIES 175
DIABETIC PEANUT BUTTER COOKIES 176
DIABETIC DOUBLE CHOCOLATE COOKIES 176
DIABETIC CHOCOLATE-NUT CANDY 176
DIABETIC BROWNIES 177
DIABETIC FUDGE 177
DIABETIC PEACH OR STRAWBERRY JAM 178
DIABETIC JAM OR JELLY 178
DIABETIC LO CAL SOUR CREAM 178
DIABETIC PEANUT CLUSTERS 178
SPARKLING FRUIT DRINK - DIABETIC 179
APPLESAUCE GELATIN SALAD FOR DIABETIC 179
DIABETIC GLORIFIED RICE 179
DIABETIC CRANBERRY SALAD 180
DIABETIC COTTAGE CHEESE SALAD 180
DIABETIC CRANBERRY SALAD 180
DIABETIC WALDORF SALAD 181
DIABETIC APRICOT SALAD 181
DIABETIC FRUIT SALAD 181
DIABETIC CREAM OF CAULIFLOWER SOUP 182
DIABETIC FUDGE CAKE 182
ORANGE NUT CAKE 183
APPLESAUCE CAKE 183
DRIED FRUIT COOKIES 184
DATE NUT MUFFINS 184
NO SUGAR COOKIES 185
APPLE BUTTER 185
RAISIN PIE 185
SUGARLESS ORANGE COOKIES 186
PEANUT BUTTER SNACKS 186
DIABETIC APPLE PIE 186
DIABETIC APPLE PIE 187
PUMPKIN PIE FOR DIABETICS 187
PEACH PIE FOR DIABETICS 187
DIABETIC PEANUT BUTTER COOKIES 188
DIABETIC CAKE 188
FIG OAT BITES 189
MOLTED VEGETABLE SALAD 189
JELLO SALAD 190
PINEAPPLE FLUFF 190
PEAR BREAD 190
PUMPKIN BREAD 191
APPLESAUCE BRAN MUFFINS 191
SWEET FREE PEACH PIE 192
SUGAR-FREE STRAWBERRY PIE 192
OATMEAL COOKIES 192
RAISIN CAKE 193
DATE COFFEE CAKE 193
DATE NUT CAKE 194
DARK BRAN MUFFINS 195
BAKED BEANS 195
CHOCOLATE SAUCE 196
MAYONNAISE 196
SWISS STEAK 196
BEEF STEW 197
MEAT LOAF 197
BAKED FISH FILLETS 198
STUFFED GREEN PEPPER 198
VEGETABLE SOUP 198
BAKED TOMATOE 199
SPICED POT ROAST 199
HOT DOG DELIGHT 200
COTTAGE CHEESE VEGETABLE DUNK 200
COLE SLAW 200
APPLESAUCE BRAN SQUARES 201
ZERO SALAD DRESSING 201
SUGAR - FREE APPLE PIE 202
LEMON SAUCE 202
PEANUT BUTTER COOKIES 203
FRUIT MILKSHAKE 203
FRUIT AND SPICE COOKIES 203
GINGERBREAD 204
JELLO COTTAGE CHEESE SALAD 205
LOW-CALORIE BROWNIES 205
MOLDED HOLIDAY SALAD 205
ORANGE-PINEAPPLE MOLD 206
PINEAPPLE-CHEESE PIE 206
PINEAPPLE SALAD 207
RICE KRISPIES COOKIES 207
STRAWBERRY RHUBARB SALAD 208
SUGARLESS BARS 208
SWEETBREADS AND MUSHROOMS 208
THOUSAND ISLAND DRESSING 209
VEAL SCALLOPINI 209
LOW-CALORIE TOMATO DRESSING 210
LOW CALORIE SALAD DRESSING 210
YOGURT SALAD DRESSING 210
PINEAPPLE SALAD DRESSING 211
UNSALTED CHICKEN 211
OVEN BEEF STEW 211
BAKED FISH 212
DIABETIC FRUIT BARS 212
NO SALT DRY SOUP MIX 213
EGG SUBSTITUTE 213
DIABETIC DATE BARS 213
MEAT LOAF 214
SWEET 'N SOUR CHICKEN 214
CLUB TURKEY CASSEROLE 215
CARROT SALAD 215
RHUBARB BARS 215
GAZPACHO 216
BROWNIES 216
HEARTY ZUCCHINI SOUP 217
PETER'S GRILL VEGETABLE SOUP 217
TURKEY - STUFFING LOAF 218
VEGETARIAN'S SPECIAL K LOAF 218
POOR MAN'S STEAK - Amish Recipe 219
OVERNIGHT TUNA CASSEROLE (Microwave) 219
BEEF AND CABBAGE ROLL 219
LOW - CALORIE COOKED DRESSING 220
BUTTERMILK DRESSING 220
LOW CAL SALAD DRESSING 221
DATE DIET SALAD 221
OAT BRAN MUFFINS 221
HOMEMADE GRANOLA 222
SUGARLESS CAKE with pineapple 222
SUGARLESS APPLE PIE 223
LEAN PIE CRUST 223
SUGARLESS COOKIES 223
ORANGE DATE BARS 224
SUGARLESS PRUNE CAKE 225
FROZEN BANANA 225
RED, WHITE & BLUE SALAD 225
PEANUT BUTTER BALLS 226
MEATLOAF 226
POPCORN TREAT 227
BANANA - RAISIN COLE SLAW 227
OATMEAL - FRUIT COOKIES 227
DIET PUMPKIN PUDDING 228
BROCCOLI & CHEESE POTATOES 228
SUGARLESS BANANA BREAD 229
STRAWBERRY SHAKE 229
CINNAMON TOAST 230
BROCCOLI CASSEROLE 230
CASSEROLE SAUCE MIX 230
BAKED APPLES 231
VEGETABLE CONFETTI 231
SWEET POTATOES A LA ORANGE 231
COUNTRY STYLE CHILI 232
HOLIDAY PRUNE AND RAISIN ROLL 232
BEEF STEW 233
ITALIAN SPAGHETTI 234
SHRIMP SCAMPI 234
TUNA SALAD 235
DEVILED EGGS 235
MACARONI AND CHEESE 236
DEEP DISH APPLE PIE 236
OATMEAL COOKIES 237
APPLE CINNAMON OATMEAL 237
BERRY PUDDING 237
BISCUITS 238
CORNBREAD DRESSING 238
CREAMED POTATO SOUP 239

The numbers after the recipe are the page number it's
found on in the book of course :-)

If you do want to resell the ebook from your website
after you purchase it, just drop me an email
(webmaster@chitterlings.com) and I'll even send you
a copy of the html webpages, and the ebook in Word
format (so that you can even edit if if desired).

This is a NICE ebook and a great bargain. Click here
to get your copy now.
Willie Crawford

Posted by Willie Crawford at 12:45 AM | Comments (0) | TrackBack

April 04, 2005

Help for Diabetes, Gout and More

Not a recipe but a good article...

Before reading it, make sure you get the free report available here:
http://Chitterlings.com/your-health.html

Help for Diabetes, Gout and More
by Loring A. Windblad

Overview of Gout

Gout is a systemic disease caused by the buildup of uric acid in
the joints, causing inflammation, swelling, and pain. This
condition can develop for two reasons. The liver may produce more
uric acid than the body can excrete in the urine, or a diet of
rich foods (e.g., red meat, cream sauces, red wine) puts more
uric acid into the bloodstream than the kidneys can filter. In
both cases, a condition called hyperuricemia results. Over time,
the uric acid crystallizes and settles in the joint spaces, most
commonly in the first metatarsal phalangeal joint of the big toe
or in the ankle joint.

Signs and Symptoms

The most common symptoms of gout are inflammation, swelling, and
tenderness in the joint of the first toe. Touching or moving it
is intensely painful and patients often say it hurts to have as
much as a bedsheet over the toe. Gout develops quickly and
typically occurs in only one joint at a time. Symptoms may develop
in two or three joints simultaneously, but this is rare. If
widespread symptoms occur, the condition is probably not gout.

Diagnosis

The most reliable way to diagnose gout is to examine the joint
fluid for uric acid crystals. This is done by drawing fluid from
the joint with a needle and examining it under a polarized light
microscope. Although the test is invasive, the results are
definitive, and a positive result facilitates proper treatment
and quick relief.

Treatment

Treatment for gout involves decreasing the amount of uric acid in
the joint. If dietary habits are the cause, the patient's
lifestyle must be changed to avoid the condition. Gout is readily
corrected with patient cooperation, and it is usually not treated
unless it occurs frequently. Colchicine is a common medication
for treating acute gout attacks. If continuous medication is
necessary, the two most common choices are probenecid and
allopurinol.

Prevention

Alcohol and rich foods are primary contributors to excessive uric
acid levels. Although some patients have a genetic predisposition
to excessive uric acid production, most gout patients have normal
kidneys and uncontrolled dietary habits. Prevention is the best
defense against the disease.

Many patients who suffer from gout continue to indulge, and
suffer frequent attacks as a result. Although medication makes it
possible to live with gout, the continued accumulation of uric
acid in the joints eventually damages them, seriously inhibiting
movement.

Overview of Diabetes

New to diabetes? Learn the basics -- check with your local
diabetes clinic or research it on the internet.

A key to diabetes management is maintaining a regular exercise
program. Its never too late to start -- see below. Sticking to
dietary goals while eating out also can be very challenging --
see comments below.

20 million Americans and Canadians have diabetes. Nearly 7 million
don't know it. Type 2 diabetes usually develops slowly, and the
symptoms often go unnoticed. Our son developed a puffiness to his
face which we noticed right away because we saw him only a couple
of times a year. He and his wife put it down to simple weight
gain. After 2½ years they finally snapped to there being
something wrong and when he was finally checked out his diabetes
was "off the charts". Fortunately, they caught it in time, but it
should have been caught over a year earlier.

Nearly 90 to 95% of all people with diabetes have type 2. Who
gets it? Just about any body. Fat, skinny, regular build, it
makes no difference; just about everyone can develop diabetes.
Most at risk are people regardless of body build who live on a
high intake of "junk food". Least at risk are people who eat a
regular balanced diet.

What you may not know about diabetes -- the truth about insulin
resistance. 92% of people with type 2 diabetes have insulin
resistance. Get the facts -- go to your local diabetes agency or
research it on the internet.

Obesity is a major risk factor for diabetes. Obesity is not a
guarantee you will develop diabetes -- many obese persons never
develop it, many slender people do develop it, but persons who
are obese have the major tendency.

Diabetic meals can be healthy and savory.

A key to diabetes management is maintaining a regular exercise
program. Its never too late to start and you can do it with a
simple walking program. Just walk 1 kilometer a day and over a
period of a month build it up to two miles (3 kilometers) a day.

Sticking to dietary goals while eating out can be very challenging.
Many, even most, restaurants cater to people with special dietary
needs -- just ask. And learn those restaurants which do not and
avoid them.

When it comes to diabetic nutrition, not sure what to believe?
There are many stories out there, some believable, others not.
Research what you need to know from trusted resources -- your
local diabetes support center, the internet, friends who have
diabetes.

The help of friends and family can make all the difference to
someone with diabetes.

Help for Diabetes, Gout and Other Disorders
Check out these products, Native's Gift, Desert Promise, Bio88+,
and see if there is something here for you. They are all "Native
and Natural" products, manufactured under strict quality control.
In the case of Bio88+, a Greens product, it is manufactured in a
government controlled University laboratory.

I am Loring Windblad and my wife is June Windblad. I have
long-term gout (since 1977), damage from gout including numbness
and pain in the feet, a prostate which had ceased functioning for
the past 2 years, and in Jan 2004 I was diagnosed with a lazy
thyroid. By the end of January my thyroid was functioning normally,
by April I was noticing an improvement in prostate functioning and
by mid-May it was definitely clear that not only was the pain gone
but feeling was coming back into my feet. This is written in June
2004 and its all still getting better.

Check out these product testimonials and see what you think about
what these products have accomplished in many other lives. Scroll
to the bottom of the page and contact the people who gave these
testimonials.

There are other stories of "miracles" with these products and
they will be posted as soon as they can be collected. What these
products actually do is work to make your body function the way
it is supposed to function, and they accomplish this at least in
part by restoring your natural Ph balances.

Feel free to contact the author directly by email for any
questions or comments.

About Loring: Loring Windblad has studied nutrition and exercise
for more than 40 years, is a published author and freelance
writer. He is the author of 2 paperback books and 4 eBooks. His
latest business endeavor is at http://www.organicgreens.us

Posted by Willie Crawford at 12:35 AM | Comments (0) | TrackBack

March 28, 2005

Diabetes and its Management

Here's a nice article on Diabetis. For a free report on things most doctors don't even know about Diabetis, click here.

Willie

Diabetes and its Management
Sahil Mehta

Diabetes and its Management

Diabetes Mellitus is one of the most costly burdensome chronic diseases of our time and is condition that is increasing in epidemic population in the whole world. The complications resulting from the diseases are a significant cause of morbidity and mortality and are associated with failure of various organs such as the eyes, kidneys and nerves. Diabetics are also at a significantly higher risk for coronary artery disease, peripheral vascular disease and stroke and they have a greater likelihood of having hypertension dyslipidemia and obesity.

What is Diabetes?

Diabetes is a serious disorder of the glands, of pancreas to be exact, called Madhumeha in Ayurveda. It is one of the most insidious disorders of the metabolism and, if left undiagnosed, may lead to rapid emaciation and ultimately death.

What are the types of Diabetes?

According to Ayurveda Diabetes is of two types: Diabetes Mellitus- Insulin dependent Juvenile Diabetes (IDDM-Type I) in which the body is unable to produce insulin and Non Insulin Dependent Adult Onset Diabetes (NIDDM-Type II) in which the pancreas produces insulin, but it is insufficient for reducing the blood glucose to normal levels.

What are the common symptoms of Type- 1 Diabetes?

Some of the common symptoms of Type- 1 Diabetes are:

Excessive Thirst

Frequent urination

Unexplained weight loss

Irritability

Weakness

Fatigue

What are the common symptoms of Type- 2 Diabetes?

Some of the common symptoms of Type- 2 Diabetes are:

Loss off weight

Numbness in hands or feet.

Uncontrolled infections

Pain in the limbs

Inflammatory chest infections

Dimness of vision, contrast

Excessive thirst

Body weakness

What are the different tests for Diabetes?

Urine Test: Some chemicals are added to a few drops of urine. Colour change indicates presence of glucose in urine.

Blood Test: In this, blood is taken to test the glucose level. This is more accurate test to confirm diabetes

Which parts of my body are affected by Diabetes?

Blood Vessels: Higher level of glucose damage the blood vessels. As a result of this most of the diabetic complications occur in blood vessels.

Heart: Diabetes affects the heart by: Increasing the amount of fat in blood and increasing the amount of homocysteine in blood.

Kidney: In diabetes because of increased levels of glucose, kidneys have to do extra work to retain essential substances and separate waste products to produce urine. This affects the small blood vessels and their capacity to filter. After many years of work, it leads to kidney failure.

Eyes: Diabetes affects blood vessels of the eyes. Damage to these blood vessels leads to eye problems like: Damage to retina, Cataract or total loss of vision

Foot: Damage to blood vessels reduces blood flow to the feet and increases risk of developing foot ulcers and infections.

Nerves: High glucose level for a long time damages nerves. Nerve damage reduces sensation in some parts of body which may lead to: Numbness and tingling, Fainting and dizziness

How do I know if my diabetes medicines are working?

Learn to test your blood glucose. Ask your doctor about the best testing tools for you and how often to test. After you test your blood glucose, write down your blood glucose test results. Then ask your doctor teacher if your diabetes medicines are working. A good blood glucose reading before meals is between 70 and 140 mg/dL.

Ask your doctor about how low or how high your blood glucose should get before you take action. For many people, blood glucose is too low below 70 mg/dL and too high above 240 mg/dL.

One other number to know is the result of a blood test your doctor does called the A1C. It shows your blood glucose control during the past 2 to 3 months. For most people, the target for A1C is less than 7 percent.

Home Remedies for Diabetes:

The best remedy for this disease is the bitter gourd, better known as ‘karela’. Eat this vegetable as often as you can or have at least one tablespoon of karela juice daily to reduce blood sugar levels in your blood and urine.

Amla, due to its vitamin C content is effective in controlling diabetes. A tablespoon of its juice, mixed with a cup of fresh bitter-gourd juice, taken daily for two months will secrete the pancreas and enable it to secrete insulin.

Take ten tulsi leaves, ten neem leaves and ten belpatras with a glass of water early morning on an empty stomach. It will work wonders in keeping your sugar levels under control.

The leaves of Butea tree are very useful in diabetes. They reduce blood sugar and are useful in glycousia.

Take two teaspoons of powdered Fenugreek seeds with milk. Two teaspoons of the seeds can also be swallowed whole, daily.

Eat 10 fresh fully grown curry leaves every morning for three months. It prevent diabetes due to heredity factors. It also cures diabetes due to obesity.

More on http://www.ayurvediccure.com/diabetes.htm

*AyurvedicCure.com*

*100% safe and Natural Ayurvedic Medicines for Arthritis, Gout, Weight Control, Diabetes, Heart, Vigour and Vitality, Menstruation, Skin Care... made from Traditional Ayurvedic Herbs. Ayurveda, Diet Chart, Home Remedies, Massage, Naturopathy, Tips, Beauty and Skin Care.. Online Consultation, Books, CD/DVDs*

Sahil Mehta

For AyurvedicCure.com

Visit http://www.ayurvediccure.com for more articles

queries@ayurvediccure.com

Posted by Willie Crawford at 01:20 AM | Comments (0) | TrackBack

March 27, 2005

Diabetic Southern Pecan Pie

1 unbaked pie shell
1 cup fruit sweetener **
1 env. plain gelatin
1/3 cup unsweetened apple sauce
3 tbsp. water
2 tbsp. cornstarch
3 eggs
2 tsp. vanilla
2 tbsp. very strong coffee or espresso (prepared, not grounds)
24 pecan halves
** To make this fruit sweetener, mix together 1/2 cup frozen apple juice concentrate (thawed) and 1/2 cup granulated fructose.
Directions
Prepare pastry and place in 9" pie pan.
In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with mixer.
In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, 1 at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves.
Bake 30 - 40 minutes (until custard is set) at 375° F. Cool slightly before cutting.
Makes 6-8 servings.

Posted by Willie Crawford at 11:24 PM | Comments (0) | TrackBack

March 15, 2005

Ham with Blueberry Sauce (diabetic)

2 lb fully cooked, center slice of ham, cut 1 inch thick
1/3 cup --- water
1 Tbsp --- cornstarch or arrowroot powder
1/3 cup --- low-sugar apricot jam
1 Tbsp --- brown sugar
2 Tbsp --- dry red wine
4 Tbsp ---lemon juice
1 cup juicy, plump blueberries

Preheat the oven to 350 degrees.
Trim the fat from the edge of the ham slice, if necessary. Place
the ham slice on a rack in a shallow baking pan and bake for
30 minutes.
In a small saucepan, combine the cornstarch or arrowroot powder
and water.
Stir in the apricot jam, brown sugar, wine, and lemon juice. Cook
over medium-low heat for 5 to 6 minutes until the sauce is
thickened and bubbly.
Stir in the blueberriesand cook 2 to 3 minutes. Spoon the sauce
over the ham and serve.
Calories 224
Calories From Fat 56
Total Fat 6 g
Saturated Fat 2 g
Cholestrol 60 mg
Sodium 1463 mg
Total Carbohydrate 12 g
Dietary Fiber 1 g
Sugars 9 g
Protein 27 g

Recipe contributed to our recipe list by Carroll.

Posted by Willie Crawford at 10:47 AM | Comments (2) | TrackBack

March 10, 2005

Ham With Blueberry Sauce Diabetic)

Ham with Blueberry Sauce (diabetic)

Preheat the oven to 350 degrees.
Trim the fat from the edge of the ham slice, if necessary. Place the ham
slice on a rack in a shallow baking pan and bake for 30 minutes. In a small
saucepan, combine the cornstarch or arrowroot powder and water.
Stir in the apricot jam, brown sugar, wine, and lemon juice. Cook over
medium-low heat for 5 to 6 minutes until the sauce is thickened and bubbly.
Stir in the blueberriesand cook 2 to 3 minutes. Spoon the sauce over the ham
and serve.
Calories 224
Calories From Fat 56
Total Fat 6 g
Saturated Fat 2 g
Cholestrol 60 mg
Sodium 1463 mg
Total Carbohydrate 12 g
Dietary Fiber 1 g
Sugars 9 g
Protein 27 g

Recipe contributed to our daily recipe exchange mailing list by Carroll.

Posted by Willie Crawford at 02:37 PM | Comments (0) | TrackBack

March 06, 2005

Diabetic Recipes

Feel free to share your diabetic recipes here. With millions of new cases of diabetis diagnosed each year, I'm sure many website visitors will be able to use the recipes.

For a free report of treating diabetis and other preventable/curable diseases, click here.
Willie Crawford

Posted by Willie Crawford at 01:32 PM | Comments (1) | TrackBack