Sugar and Diabetes
May 31, 2009 by admin
Filed under Yummy Desserts
One of the biggest myths about diabetes is the fact of not being able to eat any sugar no matter what. Many think that diabetic can only eat special made diabetic goods but all of this is a myth or in other words false.
Sure, there are diabetic recipes
There is no food that is prohibited to diabetics, it is just important to remember that you can eat everything but in moderation and balancing your diet. You may think that eating “sugar free” foods is the best choice but it isn’t always that way. Sugar Free branded foods can actually contain ingredients that are equal to using regular sugars or unhealthy sugar. To start, it is important to plan your diet in advance. You can eat a delicious piece of healthy fudge brownie if your daily diet has included a low amount of sugar. It is important that you use a Diabetic Cook Book
Using diabetic recipes will help you to stay within your limit of sugar intake and sugar levels. By getting a Diabetic Cook Book
May 31, 2009 by admin
Do you like warm, moist fudge brownies? Who doesn’t! Making this tasty diabetic dessert is easy but since it is so delicious it will disappear quickly! Ingredients
: Preparation
: 1. Heat margarine, chocolate, milk and apricot preserves in small saucepan. Whisk frequently until chocolate is almost melted. 2. Remove from heat and whisk in egg yolk and vanilla. 3. Mix in combined flour, Xylitol sweetener, baking powder and salt until smooth. 4. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites then fold in walnuts, if desired. Pour batter into greased 8 inch square baking pan. 5. Bake in preheated 350°F oven until brownies are firm to touch and toothpick comes out clean, approx. 18–20 minutes. Do not overbake. 6. Cool on wire rack. Serve warm or at room temperature. Makes 15 brownies
May 31, 2009 by admin You don’t have to give up this tasty recipe. Apple Crumble Coffee Cake makes a great treat for guest and family and here is the diabetic approved recipe to make and enjoy at home. Ingredients
: Directions
2. Heat a medium nonstick skillet over medium heat. Cook the apples and apple juice for 4–5 minutes or until the apples are tender-crisp, stirring occasionally. Stir in the honey and cinnamon. Cook for 1–2 minutes, or until the cinnamon is distributed throughout the apples and the mixture is warmed through, stirring occasionally. 3. Put the prepared pan on a cooling rack. Pour the apple mixture into the pan. Let cool for 5 minutes. In a medium bowl, stir together the flour, Xylitol and baking powder. Make a well in the center. Add the milk, applesauce, egg substitute and canola oil to the well, stirring just until the flour mixture is moistened. Don’t over mix – the batter will be slightly lumpy. 4. In a small bowl, stir together the remaining ingredients with a fork. Sprinkle over the coffee cake. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the pan cool on a cooling rack for 15 minutes before cutting the coffee cake into squares.
French Toast is a great breakfast that you don’t have to miss if you have diabetes. Here is the healthy way to make and enjoy your breakfast. Ingredients
: Preparation
: Makes 2 servings
This berry treat makes a great breakfast treat to change things up a little if you are bored of cereal and bagels. Ingredients: Preparation: Makes 2 servings
May 29, 2009 by admin Who doesn’t like the sweet smell of cookies coming fresh out of the oven? This diabetic dessert will make a great healthy treat for the whole family. Ingredients:
- 3 cups rolled oats (no quick cooking) Preparation
: Makes 60 cookies Note: The cookie dough can be made and kept refrigerated for up to 3 days before baking. Or you can make lumps of dough and freeze them in a locked plastic bag, then take them out for baking a few at a time. Add an extra minute to the baking time.
May 29, 2009 by admin Diabetes is a chronic condition that affects over 150 million people in the world today.
May 29, 2009 by admin
If you’re looking for a great apple pie, here it is. Great texture and flavor, plus a 28% calorie reduction from a traditional recipe.
Pastry for double-crust 9-inch pie 1. Roll 1/2 the pastry on floured surface into circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into plate. Makes 8 servings. * May substitute 24 packets Equal sweetener Nutrition Information Per Serving (1/8 of pie): calories 253, protein 2 g, carbohydrate 42 g, fat 10 g, cholesterol 10 mg, sodium 224 mg. Food Exchanges: 1 fruit, 1 1/2 starch, 2 fat. May 29, 2009 by admin Merck Sharp & Dohme Limited (MSD) welcomes the publication of the guideline for type 2 diabetes newer agents from the National Institute for Health and Clinical Excellence (NICE) in the UK, which recommends considering a range of newer therapy options, including ‘Januvia’ (sitagliptin). The guideline recommends that the DPP-4 inhibitor class, which includes sitagliptin, should be considered as a second line therapy instead of a sulphonylurea (SU) when blood glucose control remains or becomes inadequate (HbA1c ≥ 6.5% or other higher level agreed with the individual) with metformin in patients at significant risk of hypoglycaemia or its consequences, or if a patient does not tolerate an SU or an SU is contraindicated. Professor Anthony Barnett, a leading diabetologist from the UK said, “One of the key issues when considering treatment options is striking a balance between achieving optimal glycaemic control while also minimising the risk of hypoglycaemia, and the newer treatments provide us with a wider choice of options. NICE should be applauded for recognising these newer agents, as this represents a significant milestone in the treatment of type 2 diabetes and may have an impact across the rest of Europe. We now have an array of effective treatment options to offer appropriate patients whose blood glucose is not adequately controlled by first-line treatments plus diet and exercise, to help get their blood sugar under control in order to carry on with their everyday lives.” It is estimated that there are over 53.2 million people in Europe living with diabetes and that this figure is set to rise to 64.1 million by 2025.2 A recent MSD Diabetes survey of healthcare professionals (HCPs) across Europe found that the majority (78%) felt that fewer prescribing restrictions would aid more effective disease management.3 Some of the newer agents, such as the DPP-4 class, have a lower risk of hypoglycaemia and weight gain. As highlighted within the NICE guideline, the latest data on the DPP-4 inhibitor sitagliptin has shown that treatment with sitagliptin was associated with fewer hypoglycaemic events compared to treatment with metformin and glipizide, a sulphonylurea, 5% versus 32% respectively.4 When added to a sulfonylurea, sitagliptin has been associated with an increased risk of hypoglycaemia. Therefore, a reduction in the dose of the sulphonylurea may be necessary. Dr Martin Hadley-Brown, chairman of the Primary Care Diabetes Society in the UK, said, “The guideline for type 2 diabetes newer agents is important for healthcare professionals because it helps clarify which patients are appropriate candidates for these newer treatments. With a chronic condition such as diabetes it is essential that patients are educated about their condition, have access to a wide range of treatment options and maintain the best quality of life possible. The guideline for type 2 diabetes newer agents certainly supports these efforts.” In addition, the NICE guideline recognises the role of sitagliptin as the only DPP-4 inhibitor licensed for use in triple therapy with metformin and an SU where metformin and an SU do not adequately control blood sugar (HbA1c ≥7.5% or other higher level agreed with the individual) and insulin is considered inappropriate or unacceptable to the patient.1 As a once-daily tablet, sitagliptin provides a convenient treatment option for patients and has over ten million prescriptions worldwide since launch.5 “We are delighted that, in its guideline for type 2 diabetes newer agents, NICE has recognised the DPP-4 inhibitor class as a potential alternative to SU in selected patients” Dr Paul Leigh, MSD Diabetes, commented. “At MSD, we strive to develop new medicines that can make a difference to patients’ lives, so it is pleasing to know that patients and HCPs can now benefit from a wider range of treatments.” About sitagliptin Sitagliptin is a member of a class of oral anti-hyperglycaemic agents called dipeptidyl peptidase 4 (DPP-4) inhibitors and is licensed in the UK for the treatment of type 2 diabetes in combination with either metformin and/or a sulphonylurea, or in certain patients, with a PPARу agonist (i.e. thiazolidinedione), when diet and exercise plus the other agent(s) do not provide adequate glycaemic control.6 Sitagliptin enhances the body’s own ability to lower blood sugar levels by increasing the levels of the body’s own active incretins, called GLP-1 and GIP. The recommended dose of sitagliptin is 100mg once daily, with or without food, for all approved indications.6 Sitagliptin should not be used in patients with moderate or severe renal impairment or in patients with hepatic insufficiency. It is contraindicated in patients with: hypersensitivity to the active substances or to any of the excipients; diabetic ketoacidosis, diabetic pre-coma; acute conditions with the potential to alter renal function; acute or chronic disease which may cause tissue hypoxia; acute alcohol intoxication, alcoholism; or in woman who are lactating or pregnant. No liver function tests need to be performed prior to the initiation of treatment. See Summary of Product Characteristics for further details. About hypoglycaemia Hypoglycaemia occurs when the level of glucose in the blood falls too low, usually under 4 mmol/l. People with diabetes who take insulin and/or certain diabetes tablets are at risk of having hypoglycaemia. It may occur if someone has taken too much diabetes medication, delayed or missed a meal or snack, not eaten enough carbohydrate, taken part in unplanned or more strenuous exercise than usual, and has been drinking alcohol without food. Sometimes there is no obvious cause. When hypoglycaemia happens the person often experiences ‘warning signs’, which occur as the body tries to raise the blood glucose level. These ‘warning signs’ vary from person to person but often include feeling shaky, sweating, tingling in the lips, going pale, heart pounding, confusion and irritability. Treatment is usually very simple and requires taking some fast acting carbohydrate, such as a sugary drink or some glucose tablets, and following this up with some longer acting carbohydrate, such as a cereal bar. If left untreated the person might, eventually, become unconscious and would need to be treated with an injection of glucagon (a hormone that raises blood glucose levels). But in the vast majority of cases the body will release its own stores of glucose and raise the blood glucose level to normal, though this may take several hours.7
May 28, 2009 by admin What is an 1800 calorie diabetic diet ? Basically it is a diet plan in which you should only eat 1800 calories of food per day. Many diabetics follow a similar diet like this, varying between 1800 or 1200 calories per day and the difference depends on the individual. Why the limit of calories?
Limiting yourself to only 1800 calories in your diet helps you control your blood sugar and cholesterol as well. Planning your diabetic diet accordingly will help you benefit from an overall healthy life and eating habit. In a diabetic diet you have to count how many carbohydrates, fat and protein you are eating. In a 1800 calorie diet it is important to keep calories and fat at a low number. So what would an 1800 calorie diabetic diet be like? Here is an example:
Breakfast
[tags]1800 calorie diabetic diet,1800 calorie diabetes diet,1800 calorie diet plan[/tags]
Healthy Fudge Brownies
Filed under Yummy Desserts
- 6 tbsp margarine
- 4 oz unsweetened chocolate
- 1 cup skim milk
- 1 cup apricot preserves with all natural sweetener or apricot spreadable fruit
- 1 egg yolk
- 1 teaspoon vanilla
- 1/2 cup all-purpose flour
- 1 1/2 cups Xylitol sweetener
- 1/2 tsp baking powder
- 1 tsp salt
- 3 egg whites
- 1 tsp cream of tartar
- 1 cup coarsely chopped walnuts (optional)Apple Crumble Coffee Cake
Filed under Yummy Desserts
- vegetable oil spray
- 2 medium apples, peeled and sliced thinly
- 2 tbsp unsweetened apple juice
- 1 tbsp honey
- 1 1/2 cups all-purpose flour
- 1 cup all natural sweetener
- 2 1/2 tsp baking powder
- 1/2 cup fat-free milk
- 1/4 cup unsweetened applesauce
- egg substitute equivalent to 1 egg or 1 large egg
- 1 tbsp canola oil
- 1/2 cup uncooked quick-cooking oatmeal
- 3 tbsp all natural sweetener (extra)
- 3 tbsp chopped pecans
- 1 tsp ground cinnamon
- 2 tbsp light tub margarine, softened
1. Preheat the oven to 375°F. Lightly spray an 8” baking pan with vegetable oil spray and set aside.Diabetic French Toast
- 2 egg whites, beaten
- 1/2 cup skim milk
- 1/4 tsp vanilla extract
- 1 tsp ground cinnamon
- 4 slices bread
1. Combine egg whites, milk, vanilla extract and cinnamon in a shallow bowl. Beat until frothy.
2. Dip bread into egg-white mixture, turning to coat both sides.
3. Heat large skillet coated with cooking spray over medium heat.
4. Working in batches, if necessary, place bread in pan and cook 3 minutes. Turn bread.
5. Cook 3 minutes longer or until golden brown on both sides.
6. Serve with strawberries or blueberries, or fresh fruit of choice.Berry Morning Mix
- 1 cup fat free blueberry yogurt
- 1/2 cup 1% cottage cheese
- 1/2 cup blueberries and/or sliced strawberries
- 1- 2 tbsp low fat granola
- 1 tsp crushed walnuts or almonds
- 2 tsp grated dark chocolate
1. Combine yogurt, cottage cheese, berries, granola and nuts in individual cups or large bowl.
2. Sprinkle chocolate on top.Oatmeal Chocolate Chip Cookies
Filed under Yummy Desserts
- 8 oz (2 sticks) butter
- 1 1/2 cups light brown sugar
- 2 eggs
- 2 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 bag (approx. 10 oz) miniature chocolate
1. Preheat the oven to 300°F. Line a sheet pan with parchment paper on a baking mat.
2. Put 2 cups of the oats in the food processor and pulverize until finely-ground and floury.
3. Cream the butter in a mixer fitted with the paddle attachment until soft and smooth. Mix in the brown sugar. Add the eggs and vanilla and mix until well blended.
4. In another bowl, stir together both the ground and the whole oatmeal, the baking soda and salt. With the mixer running at low speed, add the dry ingredients to the butter mixture and mix just until blended. Add the chocolate chips and mix just until blended.
5. Drop teaspoonfuls onto the pan, leaving 3” between them to allow for spreading.
6. Bake for 13–15 minutes until lightly browned. Let cool on the pan then remove
with a spatula.What is Diabetes? Information about Diabetes
Filed under Diabetes InformationApple Pie For Diabetics
Filed under Yummy Desserts
3 tablespoons cornstarch
1 cup Equal® Spoonful*
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
8 cups peeled, cored, sliced Granny Smith or other baking apples (about 8 medium)
2. Combine cornstarch, Equal®, cinnamon, nutmeg and salt. Sprinkle over apples in large bowl and toss to coat. Arrange apples in pie crust.
3. Roll remaining pastry into circle large enough to fit top of pie. Place over apples. Seal edges, trim and flute. Cut a few slits in top of pastry to allow steam to escape. Bake in preheated 400°F oven 40 to 50 minutes or until crust is golden and apples are tender.
4. Cool on wire rack. Serve warm or at room temperature.Guidelines For Type 2 Diabetes - Benefits From Newer Agents For Blood Glucose Control
Filed under Annies Blog1800 Calorie Diabetic Diet
Filed under Low Calorie Diabetic Diets



