THE DIABETIC NEWSLETTER November 26, 2001 - Volume III; Issue #15 -- http://diabeticnewsletter.com Published every other Monday by The Diabetic Gourmet Magazine Visit The Diabetic Gourmet Magazine at http://diabeticgourmet.com /--------------------- NEWSLETTER SPONSOR ---------------------\ EMPEROR'S HERBOLOGIST Diabetic Gift Set. Perfect Holiday Gift. Stocked full of products you can use. JAJA SteviosideTM, Honey Stevia LeafTM tea, Glucose Support, and Vitamin E Complete. All packed in an attractive, sturdy black and gold wire mesh gift box. Visit http://www.emperorsherbologist.com/diabetic-support-gift.htm Contact us at: [email protected] or Phone 904-519-0050 to learn more or to order yours today! \--------------------- END OF SPONSOR --------------------------/ CONTENTS: ========================= - In The News - Announcements - Feature Recipes: Chanukah Recipes - Green Split Pea and Barley Soup - No-Fry Potato and Spinach Latkas - Gloria's Limelight Roast Chicken - Chocolate Almond Meringues - Diabetes 101: - Diabetes and Your Eyes - Food and Cooking: - New Ways with Vegetable Puree - Diabetes Q and A: - Does Caffeine Affect Blood Sugar Levels? - Diabetes Related Explanations & Definitions - Information About This Newsletter ========================= IN THE NEWS ========================= Obese Black Teens At High Risk For Diabetes, Study Suggests http://gourmetconnection.com/news/bin/dgm.cgi?ID=264 Israeli Scientists Block the Progression of Type I Diabetes http://gourmetconnection.com/news/bin/dgm.cgi?ID=265 Study: Special Vaccines Could Prevent Insulin-Dependent Diabetes http://gourmetconnection.com/news/bin/dgm.cgi?ID=263 Depression Worsens Outcome in Diabetes http://gourmetconnection.com/news/bin/dgm.cgi?ID=262 Vitamin D Reduces Risk of Type 1 Diabetes http://gourmetconnection.com/news/bin/dgm.cgi?ID=261 Early Promise for Prevention of Type 1 Diabetes http://gourmetconnection.com/news/bin/dgm.cgi?ID=267 Managing High Blood Pressure In Type 2 Diabetes Sufferers Could Save Lives http://gourmetconnection.com/news/bin/dgm.cgi?ID=266 Full Diabetic Gourmet Magazine Newswire: http://diabeticgourmet.com/In_The_News/ ========================= ANNOUNCEMENTS ========================= ---// LAST CHANCE TO ENTER OUR NOVEMBER CONTESTS? PRIZE: Cuisinart DLC-2BC Mini Prep Plus Food Processor Two (2) entrants will win this great kitchen appliance! ENTER at: http://diabeticgourmet.com/contest/ PRIZE: 10-pc Allegro Cookware Set by Wearever Three (3) entrants will win this innovative cookware set! ENTER at: http://tgcmagazine.com/contest/ ---// ARE YOU MISSING GREAT RECIPES? Have you subscribed to our NEW, FREE dispatch? Each day, we send out one great recipe via email. It's that simple. Delivery began November 1st -- are you missing out? Subscribe NOW at http://DailyDiabeticRecipe.com ---// About This Week's Recipes This week's feature recipes are from "MealLeaniYUMM!" by Norene Gilletz (www.gourmania.com) and have been reprinted with permission from the author. Copyright Norene Gilletz. You can learn more about her book by visiting http://amazon.com/exec/obidos/ASIN/0969797222/gourmetconnectio ========================= THIS WEEK'S RECIPES ========================= GREEN SPLIT PEA AND BARLEY SOUP Servings: 12 Note: Reheats and/or freezes well. If soup gets thick, add a little water or broth. INGREDIENTS - 2 cups green split peas, rinsed and drained - 3 carrots, chopped - 3 or 4 stalks celery, chopped - 1 medium onion, chopped - 12 cups water, chicken or vegetable broth - 1/2 cup pearl barley, rinsed and drained - 1 bay leaf - Salt and pepper, to taste - 2 cloves crushed garlic, if desired - 2 tsp. canola oil - 2 medium onions, chopped - 1/4 cup chopped fresh dill DIRECTIONS 1. In a large soup pot, combine split peas, carrots, celery and 1 onion with water. Bring to a boil. Stir in barley, bay leaf and garlic, if using. Reduce heat and simmer partly covered for 1 1/2 to 2 hours. Stir occasionally. Add salt and pepper to taste. 2. In a nonstick skillet, heat oil. Saute the remaining 2 onions on medium heat until well-browned, about 6 to 8 minutes. Add onions to soup along with dill. Simmer soup 5 to 10 minutes longer. Discard bay leaf (and turkey carcass, if using). Nutritional Information Per Serving: Calories: 152; Fat: 1.3 grams; Carbohydrates: 21 grams; Protein: 8 grams; Sodium: 31 mg; Cholesterol: 0 mg, Fiber: 9 grams. Exchanges: 1/2 Starch/Bread; 3 Vegetable ...................... NO-FRY POTATO AND SPINACH LATKAS Latkas are served at Chanukah to celebrate the miracle of a little bit of oil lasting for 8 days. Traditional latkas are usually fried in 1/4 cup of oil, so 1 latka contains about 3 grams of fat. I don't know anyone who can stop at just 1 latka, so these "no-guilt" latkas are a terrific alternative. Each one contains just over a gram of fat - that's a miracle! Yield: About 24 medium latkas or 6 dozen miniatures. (3 minis equal 1 medium latka.) Note: Can be frozen. Serve with salsa, tzadziki, low-fat sour cream or yogurt. INGREDIENTS - 4 tsp. canola or vegetable oil, divided - 3 medium Idaho potatoes - 10 oz. package frozen chopped spinach, thawed and squeezed dry - 1 medium onion - 1 or 2 carrots - 2 tbsp. minced fresh dill (or 2 tsp. dried dill) - 2 eggs plus 2 egg whites (or 3 eggs) - 1/4 c. flour (white or whole wheat) - 1/2 tsp. baking powder - 3/4 tsp. salt - 1/4 tsp. pepper DIRECTIONS 1. Place oven racks on the lowest and middle positions in your oven. Preheat oven to 450 degrees F. Line 2 baking sheets with aluminum foil. Spray with non-stick spray, then brush each pan with 1 tsp. of oil. (This provides a crispy exterior to the latka.) 2. Peel potatoes or scrub well if you don't want to peel them. Using the Grater of your processor, grate potatoes, using light pressure. Remove potatoes from processor. Insert Steel Knife and process spinach, onion, carrots and dill until fine. Add grated potatoes, eggs, egg whites and remaining 2 tsp. oil. Process with quick on/offs to mix. Quickly blend in remaining ingredients. 3. Drop mixture by rounded spoonfuls onto prepared baking sheets. Flatten slightly with the back of the spoon to form latkas. Bake uncovered at 450 degrees F for 10 minutes, or until bottoms are nicely browned and crispy. Turn latkas over. Transfer pan from the upper rack to the lower rack and vice versa. Bake about 8 to 10 minutes longer, or until brown. Serve immediately. Nutritional Information Per Serving: Calories: 42; Fat: 1.2 grams; Carbohydrates: 6 grams; Protein: 2 grams; Sodium: 97 mg; Cholesterol: 18 mg; Fiber: <1 gram. Exchanges: 1/2 Bread/Starch - To freeze latkas, arrange in a single layer on a baking sheet. When frozen, wrap well. - To save space when freezing or reheating latkas, stand them upright in a loaf pan. Reheat uncovered at 375 degrees F for 8 to 10 minutes. - Instead of baking latkas, brown them in a non-stick skillet. Instead of adding the oil to the latka mixture, use it for frying. - Tri-Color Latkas: Omit spinach. Use 2 carrots and 2 medium zucchini, grated. ...................... GLORIA'S LIMELIGHT ROAST CHICKEN Moist and luscious! Recipe can be doubled (or tripled) for company. Servings: 6 Notes: Reheats &/or freezes well. INGREDIENTS: - 3 1/2 lb. (1.6 kg) whole chicken - Salt & freshly ground pepper, to taste - 1 tsp. dried basil - 3 limes - 1 or 2 stalks celery, cut into chunks - 1/4 c. chopped parsley or coriander (cilantro) DIRECTIONS: 1. Rinse chicken and dry well. Loosen skin; rub seasonings inside the cavity and under skin of chicken. Squeeze juice of one lime over chicken. Marinate for 1 hour at room temperature or cover and marinate in the fridge overnight. Pierce limes with a fork. Place limes, celery and parsley inside the chicken. Close up openings with metal skewers. Place chicken on its side in a roasting pan. 2. Preheat oven to 425 degrees F. Roast uncovered for 20 minutes. Turn chicken onto its other side and roast 20 minutes more. Reduce heat to 350 degrees F and roast breast side up 20 minutes longer, until golden and crisp. Remove chicken from oven. Strain fat from pan juices. Place pan juices in a gravy boat. Cut up chicken; remove skin, limes, celery and parsley. Garnish with additional lime slices. Nutritional Information Per Serving: Calories: 191; Fat: 7.4 grams; Carbohydrates: 1 gram; Protein: 28 grams; Sodium: 92 mg; Cholesterol: 84 mg Exchanges: 3-1/2 Low-Fat Meat ...................... CHOCOLATE ALMOND MERINGUES Yield: About 2 1/2 dozen. Notes: These can be frozen. INGREDIENTS - 1/2 cup sugar, divided - 1/4 cup ground almonds - 1 tbsp. unsweetened cocoa - 1 tsp. cornstarch - 2 egg whites - 1/8 tsp. cream of tartar - 1/2 tsp. vanilla (or 1/4 tsp. almond extract) DIRECTIONS 1. Preheat oven to 250 degrees F. Spray a foil-lined baking sheet with non-stick spray. In a small bowl, mix 2 tbsp. of the sugar with almonds, cocoa and cornstarch. In a stainless or glass bowl, beat egg whites with an electric mixer until frothy. Add cream of tartar and beat on high speed until soft peaks form. Gradually add flavoring and remaining sugar. Beat until stiff and shiny. Gently fold cocoa mixture into meringue. 2. Drop cookie mixture from a teaspoon onto the baking sheet to form small mounds. Leave about 2 inches between each mound. (Mixture could also be piped through a large pastry bag fitted with a large star tube.) Bake at 250 degrees F for 40 minutes. Cookies should be dry and slightly browned. Cool completely. Store in a tightly covered container. Nutritional Information Per Serving: Calories: 18; Fat: 0.3 grams; Carbohydrates: 4 grams; Protein: Trace; Sodium: 7 mg; Cholesterol: 0 mg Exchanges: 1/4 Bread/Starch Chewy Meringue Cookies (Forgotten Cookies): Preheat oven to 375 degrees F. Prepare cookies as directed. Place pan of cookies in oven and turn off heat immediately. Forget about the cookies for 6 hours (or overnight). Do not open the oven door once cookies are in the oven. ========================= DIABETES 101: ========================= DIABETES AND YOUR EYES Diabetes can affect the lens, which focuses light reflected from objects, the vitreous, a clear jelly-like substance through which light passes from the lens to the retina, and the retina, where images are formed and translated into electric impulses for interpretation by the brain. DIABETIC RETINOPATHY Diabetic Retinopathy is a deterioration of the small blood vessels that nourish the retina. Although diabetic retinopathy is a serious cause of blindness, only a small percentage of persons with diabetic retinopathy lose their sight. There are two forms of diabetic retinopathy: - Background retinopathy is an early stage of retinopathy that usually involves no apparent symptoms. Blood vessels within the retina develop tiny bulges (microaneurysms), which leak fluid, causing swelling and forming deposits (exudates ). In some cases, the macula (part of the retina where central vision occurs) becomes swollen, resulting in distorted vision. Mild background retinopathy is normally not treated. - Proliferative retinopathy develops from background retinopathy when fragile, new blood vessels on the retina rupture, bleeding into the vitreous and blocking light from the retina. Ruptured blood vessels in the vitreous form scar tissue which may tighten and pull on the retina, eventually detaching it from the back of the eye. Proliferative retinopathy is treated with laser surgery (photocoagulation). VITRECTOMY When massive bleeding into the vitreous has occurred, a vitrectomy may be performed. In this surgical procedure, the bloody vitreous is removed and replaced with clear, sterile fluids, restoring vision. To minimize the risk of diabetic retinopathy: - Keep your blood sugar level in good control. The Diabetes Control and Complications Trial has proven beyond doubt that good blood sugar control reduces the risk of diabetic retinopathy. - Maintain normal blood pressure. If you take medication for high blood pressure, don't forget it. - See an ophthalmologist for a complete eye exam at least once a year. CATARACTS Cataracts are clouding of the normally clear lens. A cataract develops over years and causes blurred vision when a large part of the lens becomes cloudy. Causes of cataracts include aging, eye injuries, disease, heredity, and birth defects. Senile cataracts are a common eye problem among the elderly. Poor diabetes control can hasten the formation of senile cataracts. Metabolic cataracts are sometimes found in younger people with diabetes. Both types are treated by surgical removal of the lens. Eyeglasses, contact lenses, or intraocular lens implants restore vision following surgery. To minimize the risk of cataracts, see your ophthalmologist for a complete eye exam at least once a year. Source: NIDDK ========================= FOOD AND COOKING: ========================= NEW WAYS WITH VEGETABLE PUREE Thank heaven for blenders and food processors. They've opened up a whole new array of pureed vegetable dishes to add to our culinary repertoire. A vegetable puree is usually made by cooking a vegetable, then processing it in a blender or food processor to the desired consistency-- much easier than the old fashioned method of straining cooked vegetables through a metal sieve. Make your own thick and comforting cream soups this fall by simply adding a few cups of lowfat milk to your favorite vegetable puree and heat. Or serve the puree piping hot as a colorful and elegant side dish. You can even use these purees as stuffing for other vegetables. If you're concerned that a vegetable puree may be bland like baby food, sample a spicy cauliflower puree made by boiling florets until tender, draining and pureeing. Combine the puree with finely chopped onions that have been sauteed with ground cumin and turmeric and heat the mixture until very hot. Another flavorful option involves eggplant that is grilled, peeled and chopped fine in a blender or food processor. In a skillet, sauté chopped garlic in olive oil, stir in ground coriander and cumin, and add the eggplant. Cook over low heat to thicken, season to taste with salt and pepper, and serve hot or cold garnished with parsley. Use beets for a ruby red puree. Boil unpeeled beets in salted water until tender. Drain in a colander under cold running water, then when cool enough to handle, peel and cut into small chunks. Whirl until smooth in a processor or blender, then add a mixture of light brown sugar, salt and freshly ground pepper, freshly grated nutmeg and a bit of melted butter. Don't forget the beans! Their health benefits and versatility make them an ideal choice for pureeing. Make a leek and cannellini bean puree by sautéing sliced leeks in olive oil and sprinkling with salt, pepper and dried thyme. When tender, add a quarter cup of water and canned, drained cannellini beans to the pot. Heat, stirring constantly until all the liquid is evaporated. Transfer to a blender or processor and whirl until smooth. Pour into a greased ovenproof serving dish, sprinkle with a little grated Parmesan cheese, and bake for about five minutes. Serve with pita triangles and raw vegetables for dipping. Source: AICR ========================= DIABETES RELATED DEFINITIONS AND EXPLANATIONS ========================= - FATTY ACIDS A basic unit of fats. When insulin levels are too low or there is not enough glucose (sugar) to use for energy, the body burns fatty acids for energy. The body then makes ketone bodies, waste products that cause the acid level in the blood to become too high. This in turn may lead to ketoacidosis, a serious problem. - MACULAR EDEMA A swelling (edema) in the macula, an area near the center of the retina of the eye that is responsible for fine or reading vision. Macular edema is a common complication associated with diabetic retinopathy. - PANCREAS TRANSPLANT A surgical procedure that involves replacing the pancreas of a person who has diabetes with a healthy pancreas that can make insulin. The healthy pancreas comes from a donor who has just died or from a living relative. A person can donate half a pancreas and still live normally. At present, pancreas transplants are usually performed in persons with insulin-dependent diabetes who have severe complications. This is because after the transplant the patient must take immunosuppressive drugs that are highly toxic and may cause damage to the body. - C-PEPTIDE A substance that the pancreas releases into the bloodstream in equal amounts to insulin. A test of C-peptide levels will show how much insulin the body is making. - POLYPHAGIA Great hunger; a sign of diabetes. People with this great hunger often lose weight. ========================= DIABETES Q AND A: ========================= QUESTION: Does caffeine affect blood sugar levels? ANSWER: Research suggests that it can. Whether in coffee, soda, or certain over-the-counter medications, the caffeine equivalent of two to three cups of regular coffee raises the level of certain hormones known as the "fight or flight" hormones. These hormones keep blood sugars up to provide energy for the fight or the flight. In one recent study, giving subjects caffeine produced blood sugars higher than normally expected in the second and third hours after consuming carbohydrate. People with diabetes whose blood sugars are not at healthy levels might benefit from considering whether caffeine is involved in the problem. Answered by Karen Collins, MS, RD, CDN; AICR ------------------------------------------------------------ NEWSLETTER INFORMATION ------------------------------------------------------------ Diabetic Newsletter MESSAGE BOARD / DISCUSSIONS Discuss recent articles, news, and recipes with other readers in The Diabetic Newsletter forum! To participate, visit http://diabeticgourmet.com/forum/newsletter SUBSCRIBE or UNSUBSCRIBE at http://diabeticnewsletter.com The Diabetic Newsletter is published by The Diabetic Gourmet Magazine and emailed every other Monday. This is an opt-in newsletter, meaning all subscribers individually signed up to receive it via email. 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