Diabetic Diet Zone

Posts Tagged ‘food’

Sue Mallick with Food City presents a fresh recipe for curried turkey stir fry at Food City’s Cooking School. This episode accents a free program featured every Monday night at The Crown Point Shopping Center location on North Eastman Road in Kingsport, TN. See www.foodcity.com for complete recipe details.

Ingredients:
1 3/4 cup uncooked instant brown rice; 2 tsp canola oil; 1 lb turkey breast tenderloins, cut into 2 x 1 inch strips; 1 red pepper cut into strips; 2 cups broccoli florets; 1 1/4 cups reduced sodium chicken broth; 4 tsp corn starch; 4 tsp curry powder; 1/2 tsp ginger; 1/4 tsp salt

Cook rice according to pkg, omitting butter and salt. In a large skillet heat oil and add turkey – cook until browned. Stir in peppers and broccoli and cook 2 minutes. In a small bowl stir together chicken broth, corn starch, curry powder, ginger, and salt. Stir into turkey mix. Heat to boiling, reduce heat. Cover and cook 2 more minutes until turkey is cooked through. Serve over rice.

Duration : 0:9:21

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Diabetes New Day Campaign: Small Changes Can Have a Big Effect on Managing Diabetes Successfully

Restaurateur, chef, author and television show host, B. Smith, is encouraging people with type 2 diabetes to recognize that small changes, including food choices, can have a positive effect on managing diabetes successfully. Through the Diabetes New Day campaign, supported by Merck & Co., Inc., in collaboration with the American ociation of Clinical Endocrinologists (AACE), B. Smith will be visiting selected people to help turn their favorite recipes into a diabetes-friendly meal. To learn more about the campaign or to be considered for a Healthy Menu Makeover, visit www.DiabetesNewDay.com.

Duration : 0:4:15

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Join our co-hosts in each 30 minute episode as they show you how to prepare delicious dishes from breakfast to dinner. Not only are these dishes delicious, they are also part of a group of recipes that can fit into your diabetes eating plan.

Each episode includes recipes and actual time in the kitchen with our co-hosts and chefs, Lola ad Kelley. You will also hear expert advice from a prominent physician and psychologist, and you’ll get to know two people with diabetes who are successfully living their every day lives.

http://www.tastysolutions.com

For copies of this program
1-888-750-4156

For questions or comments
1-877-993-3637

NMSU Home: http://www.nmsu.edu

©2006. NMSU Board of Regents. All rights reserved.

Duration : 0:9:16

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My mother is diabetic & has not been properly controlling her diet & is now have severe health problems. She’s not overweight, but really needs to change her eating habits & won’t do it as the doctor says. I feel that if I help her she will change them & hopefully live a little longer than the rate she’s going now (she’s only 47). Does anybody know of any websites with FREE diabetic eating guides or sample menus? She’s coming to stay with me & even if she doesn’t know it, I will be monitoring her health by preparing her food. I would really appriciate any help you can give me. Thanks in advance!

Also, does anybody know of any website with a full calorie chart for everything (fruits, veg, burgers, fast food, etc)? That one is for me, I need to lose weight & cutting calories is the only thing that has worked for me, so I do not end up like my mother Thank you again

When I was diagnosed with diabetes I did the same thing. I thought the doctor was loony tunes. I didn’t feel sick I felt terrific.

Here is what my wife did. First get your mom a good glucometer. I recommend either One Touch Ultra or The Accu-Check Compact. She should test 3 X a day. Right when she gets up in the morning. Once before Lunch and once before Dinner. Force her to do this. Even poking her yourself if you have to.

Next, there are community semenairs, usually free or very lowcost for non-residents and generally through the park district, showing people how to eat properly and how to keep count of what they eat. Your mom needs training. Cook Books won’t do that.

Third, counting calaories for diabetics and for anybody is a misnomer. You and your mom need to keep track of her carbohydrate intake. Carbs convert to sugar in the blood stream. You can have a 1200 calaorie diet and still be consuiming 25 Carbs. NOT GOOD. Even non-diabetics should do both Maintain low Carb count and an average calorie count.

Her carb count, and yours, should be somewhere near 14 or less to maintain a good sugar level. You can count the carbs by looking at the packages. 1 Carb = 15G of Carbohydrates. Remember a Hamburger/Hot Dog bun may actually be 2 carbs as it is a top and a bottom. READ READ AND READ the Nutrition information label on each product you use.

Also MEASURE MEASURE AND MEASURE your food. That is a great way to maintain both calaroies and carbs.

The last thing I have for both of you actually is to eat three meals a day. The more times you eat the less food you take in. Do not skip meals. That is tantamount to overeating to compensate for missed nutirition.

I went on this diet in 2004 and lost over 100 pounds. Your mom, even tho she maintains her weight, should lose a few pounds to. She may find that if she reduces her weight even 10 pounds, that her Blood sugar will be lower.

The glycemic index (GI) is a numerical system of measuring how much of a rise in circulating blood sugar a carbohydrate triggers—the higher the number, the greater the blood sugar response. So a low GI food will cause a small rise, while a high GI food will trigger a dramatic spike. A list of carbohydrates with their glycemic values is shown below. A GI is 70 or more is high, a GI of 56 to 69 inclusive is medium, and a GI of 55 or less is low.

The glycemic load (GL) is a relatively new way to assess the impact of carbohydrate consumption that takes the glycemic index into account, but gives a fuller picture than does glycemic index alone. A GI value tells you only how rapidly a particular carbohydrate turns into sugar. It doesn’t tell you how much of that carbohydrate is in a serving of a particular food. You need to know both things to understand a food’s effect on blood sugar. That is where glycemic load comes in. The carbohydrate in watermelon, for example, has a high GI. But there isn’t a lot of it, so watermelon’s glycemic load is relatively low. A GL of 20 or more is high, a GL of 11 to 19 inclusive is medium, and a GL of 10 or less is low.

Foods that have a low GL almost always have a low GI. Foods with an intermediate or high GL range from very low to very high GI.

Both GI and GL are listed here. The GI is of foods based on the glucose index—where glucose is set to equal 100. The other is the glycemic load, which is the glycemic index divided by 100 multiplied by its available carbohydrate content (i.e. carbohydrates minus fiber) in grams. (The "Serve size (g)" column is the serving size in grams for calculating the glycemic load; for simplicity of presentation I have left out an intermediate column that shows the available carbohydrates in the stated serving sizes.) Take, watermelon as an example of calculating glycemic load. Its glycemic index is pretty high, about 72. According to the calculations by the people at the University of Sydney’s Human Nutrition Unit, in a serving of 120 grams it has 6 grams of available carbohydrate per serving, so its glycemic load is pretty low, 72/100*6=4.32, rounded to 4

Use ¼ to ½ teaspoon of cinnamon per day. Add it to your coffee, oatmeal, smoothie, or wherever you find it palatable.
If you already suffer from diabetes, be sure to stay on a regular schedule with your cinnamon usage so that your blood sugar levels don’t yo-yo.Use the same amount at the same time every day so that you can get a sense of how cinnamon affects your own personal blood sugar readings.
Use the powdered spice or a cinnamon stick. Cinnamon pills are also available, and can be found easily via an online search. MHCP is water soluble and is not found in cinnamon oil.

Lime and lemon juice delay the digestion of starches as does vinegar. I’ve found that 2-3 tablespoons of lime or lemon juice reduces my post prandial BG response by 10-20 points. Rick Mendosa’s site has a lot of material on acids in the diet. Take a look at http://www.mendosa.com/acidic_foods.htm .

Three Day Meal Plan

Here’s a sample of the meals you’ll find on thebestlife.com. This plan works out to approximately 1600 calories. To find a plan tailored to your calorie needs, turn to the menu plans in The Best Life Diet or join TheBestLife.com.

You can mix and match these meals—for instance have Day 1 breakfast with Day 3 lunch and Day 2 dinner.

DAY 1

BREAKFAST

Best Life Cheerios Mix with strawberries, almonds, and nonfat milk
A nice mix of textures and super-high in fiber.

Ingredients:
1/2 cup Cheerios
2/3 cup Weetabix Crispy Flakes&Fiber
1/4 cup All-Bran Original

Directions:
Combine and serve.

To make in bulk, combine 4 1/2 cups Cheerios, 6 cups Weetabix Crispy Flakes&Fiber (the entire 12-ounce box), and 2 1/4 cups All-Bran. Ladel out 1 and a heaping third cup per serving.

Nutritional Values
Calories: 184
Saturated Fat: 0 g
Calcium: 119 mg
Sodium: 312 mg
Fiber: 12g
Total Carbs: 46g
Protein: 7g
Total Fat: 2g
Cholesterol: 0mg

In your cereal bowl:
Almonds, 2 tbsp
Best Life Cheerios Mix, 1 serving
Milk, nonfat, 1 cup
Strawberries, 1 cup, halves

SNACK

Calcium Creamsicle

In a blender, combine:
8th Continent Soymilk, Vanilla, 1 cup
Orange Juice, Calcium Fortified, 1/2 cup

LUNCH

Chicken sandwich and a banana

Toast:
Bread, whole wheat, 2 slices

Spread with mayo. Fill with chicken, cheddar, and veggies:
Hellmann’s Light Mayonnaise, 2 tsp
Pulled from a rotisserie chicken, light meat, 1/2 cup
Cabot 75% Reduced Cheddar, 1 oz
Romaine Lettuce , 3 LeafsOnions, red, 1 thin slice
Red Ripe Tomatoes, 2 slice, medium (1/4" thick)

Serve with a:
Banana

DINNER

Lean Cusine Spa Cuisine Salmon with Basil served with sliced tomatoes and grapes

Lean Cuisine Spa Cuisine Salmon with Basil, 1 meal

Serve with sliced tomatoes drizzled with oil and vinegar:
Balsamic Vinegar, 1 tsp
Olive Oil, 2 tsp
Red Ripe To

Join our co-hosts in each 30 minute episode as they show you how to prepare delicious dishes from breakfast to dinner. Not only are these dishes delicious, they are also part of a group of recipes that can fit into your diabetes eating plan.

Each episode includes recipes and actual time in the kitchen with our co-hosts and chefs, Lola ad Kelley. You will also hear expert advice from a prominent physician and psychologist, and you’ll get to know two people with diabetes who are successfully living their every day lives.

www.tastysolutions.com

For copies of this program
1-888-750-4156

For questions or comments
1-877-993-3637

NMSU Home: http://www.nmsu.edu

©2006. NMSU Board of Regents. All rights reserved.

Duration : 0:4:40

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Sue Mallick with Food City presents a fresh recipe for nacho chicken casserole at Food City’s Cooking School. This episode accents a free program featured every Monday night at The Crown Point Shopping Center location on North Eastman Road in Kingsport, TN. See www.foodcity.com for complete recipe details.

Ingredients:
2 cups diced cooked chicken; 1/2 cup uncooked instant rice; 1 can diced tomatoes; 1 can cream of chicken soup; 1 can whole kernel corn with red and green peppers; 1 tsp taco seasoning; 1 1/4 cups shredded reduced fat cheddar cheese; 1 cup tortilla chips

Heat oven to 350, spary a 2 qt cooking casserole with cooking spray, stir in chicken, rice, tomatoes, soup, corn, taco seasoning, and 1 cup of cheese until well mixed. Cover and bake 1 hour or until rice is tender and mix is heated through. Top with tortilla chips and remaining cheese. Bake 10 minutes until cheese is melted.

Duration : 0:6:28

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Sue Mallick with Food City presents a fresh recipe for mixed berry cake at Food City’s Cooking School. This episode accents a free program featured every Monday night at The Crown Point Shopping Center location on North Eastman Road in Kingsport, TN. See www.foodcity.com for complete recipe details.

Ingredients:
1/2 cup buttermilk; 1/3 cup brown sugar; 2 tbsp canola oil; 1 tsp vanilla; 1 egg; 1 cup whole wheat flour; 1/2 tsp baking soda; 1/2 tsp cinnamon; 1/8 tsp salt; 1 cup mixed berries; 1/4 cup lowfat granola

Duration : 0:8:51

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Visit http://www.greenivore.net Join in an upcoming class taught by Gourmet Raw Vegan Chef Dina Knight or come to the raw spirit festival and see her on sunday sept 14th in Sedona AZ.

This video was made to tell a little bit about how Chef Dina Knight got started on a path to health and wellness, what her initial inspirations were, how she saw the differences between sick care and wellness. This video is a personal look into her life that so many other people are experiencing on a daily basis with their loved ones in the hospital, sick or dying of a preventable “lifestyle” disease. Heart Disease, Diabetes and obesity affect 1 out of every 2 people in the US, it’s time we made a change and started seeing how what we eat, how we live, and what we think will either lead us down a path towards health and wellness or that we can literally dig our own graves with our forks. This is part one of a several part interview of how she ended up with an amazing weight loss of over 115lbs. We hope you enjoy it, please pass this onto a friend, neighbor or loved one who you think might benefit from hearing this message and be sure and subscribe for future videos, also please visit the websites and join our mailing list so we can keep in touch. Thanks!

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Duration : 0:10:1

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