anyways I have some extra lean ground beef and would like some good recipe ideas!
I have a fajita kit.. am I allowed to have any of that?

Fajita’s are fine , except the tortilla’s.

Here’s the perfect recipe for diabetics. Good ole’ american chili. All ingredients are low to very low glycemic.

Fry ground beef, add chopped green pepper and 1 onion.
1 quart tomato juice
2 small cans of pink kidney beans, or 1 large:Drained
3 tbs. chilli powder
salt and pepper to taste
Optional: garlic powder. oregano
Simmer for a half hour
You can’t get it any better than that!

good diabetic recipe with ground beef? is a post from: Diabetic Diet Zone

Duration : 0:3:21

How To Avoid Hyperglycemia In A Diabetic Diet is a post from: Diabetic Diet Zone

Duration : 0:3:1

Diabetic Diet: 6 Important Principles To Consider is a post from: Diabetic Diet Zone

Once the sugar is built up in your system for a long period of time, health problems can arise. The sugar will start by destroying your blood vessels. It will soon move on to much bigger organs and can cause you to develop heart disease, kidney disease, nerve damage and vision problems. So in order to prevent this from happening and to help keep your body healthy, you need to find out how to effectively lower your blood sugar level.

To Learn More About Diabetic Diets, Visit:
http://www.diaeticdietsreview.com

Duration : 0:3:46

Diabetic Diet – 5 Ways To Lower Your Blood Sugar Level is a post from: Diabetic Diet Zone

Duration : 0:4:17

How To Select Food At The Grocery Store For Diabetic Diets is a post from: Diabetic Diet Zone

There are many different diets circulating in the media as well as medicine today. Diets that focus on reduced carbohydrate intake, diets that limit or reduce fat intake, low-caloric diets, combination diets, blood typing diets, genotype diets, and diabetic diets can all be very confusing.

The topic of this discussion is the glycemic index. The glycemic index was first developed by Dr. David Jenkins who was a professor of nutrition at the University of Toronto in Canada. The first glycemic index was developed in 1981 by Dr. Jenkins. The purposes of determining glycemic index of particular foods were to determine which foods were best for people with diabetes. In the early 80s, most dietary programs that focused on diabetics were based on systems of different carbohydrate exchanges. Each exchange or each portion of food one was able to consume contained the same about of carbohydrate. The exchange system assumed that all starchy foods produce the same effect on blood glucose levels. Even though some earlier studies had also proven this was not correct, it was during that time that the phrase “good carbs and bad carbs” was developed and as time went on, we started to understand there were simple carbohydrates and complex carbohydrates and as time continued to go on, we realized that they had different effects on blood sugar levels, so in reality all carbs were not the same.

Dr. Jenkins was one of the first researchers to challenge the use of these exchanges and the first to really study the effect foods have on blood sugar levels as well as blood insulin levels. Dr. Jenkins’ approach was very scientific in nature which for the time was very unusual especially when trying to ascertain the effects different foods had on blood sugar level. Dr. Jenkins and his fellow researchers tested a large number of common foods with some very surprising results. For example ice cream which is greatly loaded with sugar content had less effect on blood glucose than ordinary white bread did, so basically the testing of individual food groups revealed surprising results in terms of affecting blood glucose levels, so Dr. Jenkins was actually a pioneer in developing a new means of classifying different types of carbohydrates.

His classification is known as the glycemic index, so what exactly is the glycemic index? The glycemic index is a means of ranking different food groups based on their immediate affect on blood sugar level. The foods that primarily affect blood sugar level are the carbohydrates. Proteins and fats do have an effect on blood glucose levels but not to the same degree that carbohydrates do, so for this reason carbohydrates were the primarily studied classification of food groups. For the comparison to be equal, all foods are compared with the reference food such as pure glucose in equivalent carbohydrate amounts so the basic standard is sugar and sugar is given a value of 100. All foods tested and given a glycemic index number and are compared to sugar. It was believed at that time, if we were aware of the impact of food on glucose levels, we could, by manipulating the foods we intook affect blood glucose levels, thereby normalizing and stabilizing blood sugar levels and in effect controlling diabetes. As a practical example and again glucose having a value of 100, potato chips have a glycemic index of 57, jelly beans which contain a great deal of simple sugar has a glycemic index of 80, peanuts on the other hand have a glycemic index of 7, tortilla chips or corn chips have a glycemic index of 42.

Again, all these are relative to glucose being 100 on the glycemic scale. As with most new discoveries in medicine or in scientific research, when new ideas are presented there is a great deal of controversy surrounding the theories and only over time and pending proven scientific results has the glycemic index now been accepted as the standard for measuring carbohydrate and their influence on blood sugar levels.

Other researchers over the past several years that have been involved in research considering glycemic index, include Dr. Jennie Brand Miller from the University of Sydney as well as Dr. Thomas M.S. Oliver and his colleagues at the University of Toronto. Foods containing carbohydrates that break down quickly during digestion have the highest glycemic index values. In other words, the glucose or sugar in the blood stream increases rapidly. Foods that contain carbohydrates that break down slowly release glucose gradually into the blood stream. These foods have a low glycemic index value. High glycemic index foods cause very wild, erratic elevations in blood glucose level and consequently reducing levels of glucose quickly in the blood stream. On the other hand, low-glycemic index foods are the slow and steady, low GI foods produce a smooth blood glucose curve without wild fluctuations. High glycemic index foods are useful in the treatment of hypoglycemia of short periods of time. Oftentimes after athletic competition or extreme physical exertion, high glycemic index foods are indicated again short term to reduce recovery time in these individuals.

As I previously noted, the glycemic index of pure glucose is set at 100 and the other food is ranked on the scale from 0 to 100 according to the actual effect on blood glucose levels. There are several foods that actually have a glycemic index greater than 100. These would include white flour and jasmine rice as well as a few others. The reason for this is that these types of foods unlike glucose are held in the stomach longer for digestion consequently altering the glycemic index and the effect of the glucose on the blood stream.

In summary, the glycemic index is a measure of the immediate affect of a food on blood sugar level. Glucose is the standard with a glycemic index of 100. All foods are ranked on a scale of 0 to 100.

Contact your healthcare provider or if you have further questions visit our website.

Be My Friend – www.myspace.com Part 2 of dealing with sugar addictions. Weight loss, Sugar Addiction, Glycemic Index, GI, Nutrition Glycemic Index Link www.mendosa.com You can improve your health, reduce sugar cravings, have more energy, lose weight, control your appetite & hunger, just by eating low GI food. Most fruit is low to medium GI. Improve your diet and wellness. Please visit Natalie’s website at www.nutritionbynatalie.com This video was produced by psychetruth http www.myspace.com PsycheTruth is empowered by TubeMogul www.tubemogul.com © Copyright 2008 Zoe Sofia. All Rights Reserved. This video may be displayed in public, copied and redistributed for any strictly non-commercial use in its entire unedited form. Alteration or commercial use is strictly prohibited.
Video Rating: 4 / 5

Glycemic Index, Blood Sugar and Diabetes is a post from: Diabetic Diet Zone

While the vegetarian diet does help lower your blood sugar, it also has some other side benefits as well. One of these benefits is that it helps you get off your diabetic medications, including insulin injections. This permits a vegetarian diabetic to know they are furthering their best possible health by maintaining their current diet.

To Learn More About Diabetic Diets, Visit:
http://www.diabeticdietsreview.com

Duration : 0:2:43

A Diabetic Diet Option: Become A Vegetarian is a post from: Diabetic Diet Zone

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

how can i find diabetic menu or food? is a post from: Diabetic Diet Zone

As I stated in my previous article, there are some great and natural ways for a diabetic to lower their blood sugar level. These methods were drinking water, cinnamon, exercising, ginseng, and apple cider vinegar. Now here are 5 further natural approaches you can incorporate into your daily meals to help you lower your blood sugar.

To Learn More About Diabetic Diets, Visit:
http://www.diabeticdietsreview.com

Duration : 0:2:46

Diabetic Diet: 5 More Ways To Lower Your Blood Sugar Level is a post from: Diabetic Diet Zone

Duration : 0:3:54

Diabetic Diets: Should Sugar Still Be In My Diet? is a post from: Diabetic Diet Zone