Fw: The Diabetic Newsletter - 10 DEC 2001- DiabeticNewsletter.com

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> THE DIABETIC NEWSLETTER

> December 10, 2001 - Volume III; Issue #17 --

http://diabeticnewsletter.com

>

> Published every other Monday by The Diabetic Gourmet Magazine

> Visit The Diabetic Gourmet Magazine at http://diabeticgourmet.com

>

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>

> CONTENTS:

> =========================

> - In The News

> - Announcements

> - Feature Recipes:

> - Beef Teriyaki

> - Tofu and Pork Stir-Fry

> - Cold Poached Salmon

> - Scallops with Red Pepper Sauce

> - Diabetes 101:

> - Kidney Disease of Diabetes

> - Food and Cooking:

> - Fruits and Veggies - A Winning Combo

> - Diabetes Q and A:

> - According to dietary recommendations,

> are potatoes in the vegetable or grain group?

> - Diabetes Related Explanations & Definitions

> - Information About This Newsletter

>

>

> =========================

> IN THE NEWS

> =========================

>

> High Blood Triglycerides Are Independent Risk Factor For Stroke

> http://gourmetconnection.com/news/bin/dgm.cgi?ID=274

>

> Baycol Voluntarily Withdrawn by Manufacturer

> http://gourmetconnection.com/news/bin/dgm.cgi?ID=272

>

> Obese Women Convert Carbohydrate

> to Fat Faster Than Lean Women

> http://gourmetconnection.com/news/bin/dgm.cgi?ID=271

>

> 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

>

> Israeli Scientists Block the Progression of Type I Diabetes

> http://gourmetconnection.com/news/bin/dgm.cgi?ID=265

>

> Full Diabetic Gourmet Magazine Newswire:

> http://diabeticgourmet.com/In_The_News/

>

>

> =========================

> ANNOUNCEMENTS

> =========================

>

> ---// DID YOU ENTER OUR DECEMBER CONTESTS?

>

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> Number of Prizes to be Awarded: 2

> Entry Deadline: December 31, 2001

> List Price: $60.00

> ENTER at: http://diabeticgourmet.com/contest/

>

> PRIZE: Emile Henry 16-piece Red Dinnerware Set

> Number of Prizes to be Awarded: One (1)

> Entry Deadline: December 31, 2001

> List Price: $192.00

> ENTER at: http://tgcmagazine.com/contest/

>

> ---// ARE YOU MISSING GREAT RECIPES?

>

> Have you subscribed to the Daily Diabetic Recipe? Each day,

> we send out one great recipe via email. It's that simple.

> Are you missing out? Subscribe at http://DailyDiabeticRecipe.com

>

>

> =========================

> THIS WEEK'S RECIPES

> =========================

>

> BEEF TERIYAKI

>

> Servings: 5

>

> INGREDIENTS

> - 1 pound beef boneless sirloin steak

> - 1/4 cup soy sauce

> - 1/4 cup dry sherry, white wine or chicken broth

> - 1 tablespoon vegetable oil

> - 2 teaspoons chopped gingerroot or 1/2 teaspoon ground ginger

> - 1 teaspoon sugar (or sugar substitute)

> - 1 clove garlic, chopped

>

> DIRECTIONS

> 1. Trim fat from beef steak; cut beef into 3/4-inch cubes. Place beef

> in glass or plastic bowl. Mix remaining ingredients; pour over beef.

> Cover and refrigerate, stirring occasionally, at least 1 hour.

> 2. Thread 6 beef cubes on each of 5 skewers; brush with marinade.

> Set oven control to broil. Broil kabobs with tops about 4 inches from

> heat 5 to 6 minutes; turn. Brush with marinade; broil until done,

> 5 to 6 minutes longer. Brush with marinade.

>

> Nutritional Information Per Serving:

> Calories: 100; Fat: 3 grams; Carbohydrates: 1 gram;

> Protein: 17 grams; Sodium: 240 mg; Cholesterol: 45 mg.

> Exchanges: 2-1/2 Low-Fat Meat

>

> ......................

>

> PORK AND TOFU STIR-FRY

>

> Servings: 4

>

> INGREDIENTS

> - 1/2 pound lean pork boneless loin or leg

> - 1 teaspoon cornstarch

> - 1 teaspoon low-sodium soy sauce

> - 1 cup Chinese pea pods (about 3-1/2 ounces)

> - 2 teaspoons vegetable oil

> - 1 teaspoon finely chopped gingerroot or 1/2 teaspoon ground ginger

> - 1 clove garlic, finely chopped

> - 1 cup sliced fresh mushrooms (about 3 ounces)

> - 1/4 cup sliced green onions (with tops)

> - 2 teaspoons oyster sauce

> - 1 teaspoon low-sodium soy sauce

> - 5 ounces firm tofu, cut into 1/2-inch cubes

>

> DIRECTIONS

> 1. Trim fat from pork loin. Cut pork into 2x1x1/8-inch slices. (For ease

in cutting,

> partially freeze pork about 1-1/2 hours.) Toss pork, cornstarch and 1

teaspoon

> soy sauce in medium glass or plastic bowl. Cover and refrigerate 20

minutes.

> Heat 1 inch water to boiling in 1-1/2- quart saucepan. Add pea pods.

Cover and

> boil 1 minute; drain. Immediately rinse with cold water; drain.

> 2. Heat oil in 10-inch nonstick skillet or wok over high heat. Add pork

mixture,

> gingerroot and garlic; stir-fry about 3 minutes or until pork is no

longer pink.

> Add mushrooms and onions, stir-fry 2 minutes longer. Add remaining

ingredients;

> stir-fry until heated through and mixed thoroughly.

>

> Nutritional Information Per Serving:

> Calories: 165; Fat: 5 grams; Carbohydrates: 7 grams;

> Protein: 15 grams; Sodium: 130 mg; Cholesterol: 35 mg.

> Exchanges: 2 Low-Fat Meat; 1-1/2 Vegetables

>

> ......................

>

> COLD POACHED SALMON

>

> Servings: 8

>

> INGREDIENTS:

> - 2 cups water

> - 1 cup dry white wine or chicken broth

> - 1 small onion, sliced

> - 1 medium stalk celery (with leaves), chopped

> - 1/2 teaspoon salt

> - 1/4 teaspoon dried thyme leaves

> - 1/4 teaspoon dried tarragon leaves

> - 5 peppercorns

> - 4 sprigs parsley

> - 1 bay leaf

> - 4 salmon steaks, 1 inch thick (about 2 pounds)

> - Green Sauce (recipe below)

>

> DIRECTIONS:

> 1. Heat water, wine, onion, celery, salt, thyme, tarragon, peppercorns,

parsley and

> bay leaf to boiling in 12-inch skillet; reduce heat. Cover and simmer

5 minutes.

> Place fish in skillet; add water, if necessary, to cover. Heat to

boiling; reduce heat.

> 2. Simmer until fish flakes easily with fork, 12 to 15 minutes. Carefully

remove fish

> with slotted spatula; place on wire rack to drain. Carefully remove

skin; cut fish

> lengthwise into halves. Cover and refrigerate until cold, at least 4

hours. Prepare

> Green Sauce; serve with fish.

>

> Nutritional Information Per Serving:

> Calories: 185; Fat: 7 grams; Carbohydrates: 3 gram;

> Protein: 27 grams; Sodium: 390 mg; Cholesterol: 40 mg

> Exchanges: 3 Low-Fat Meat; 1/2 Vegetable

>

> GREEN SAUCE

>

> INGREDIENTS:

> - 1 cup parsley sprigs

> - 1-1/2 cups large curd creamed cottage cheese

> - 1 tablespoon lemon juice

> - 1 tablespoon milk

> - 1/2 teaspoon dried basil leaves

> - 1/2 teaspoon salt

> - 1/8 teaspoon pepper

> - 4 to 6 drops red pepper sauce

>

> DIRECTIONS:

> 1. Place all ingredients in a blender container. Cover and blend on

> high speed, stopping blender occasionally to scrape sides, until

> smooth, about 3 minutes.

>

> ......................

>

> SCALLOPS WITH RED PEPPER SAUCE

>

> Servings: 4

>

> INGREDIENTS

> - 1 large red bell pepper, cut into fourths

> - 1/8 teaspoon salt

> - 10 drops red pepper sauce

> - 1 clove garlic, finely chopped

> - 1/4 cup plain nonfat yogurt

> - 1 pound bay scallops

> - 1/4 cup sliced green onions (with tops)

> - Fresh cilantro leaves

>

> DIRECTIONS

> 1. Place steamer basket in 1/2 inch water in saucepan or skillet (water

should not

> touch bottom of basket). Place bell pepper in basket. Cover tightly

and heat to

> boiling; reduce heat. Steam 8 to 10 minutes or until tender.

> 2. Place bell pepper, salt, pepper sauce and garlic in blender or food

processor.

> Cover and blend or process on medium speed until almost smooth. Heat in

> 1-quart saucepan over medium heat, stirring occasionally, until hot;

remove

> from heat. Gradually stir in yogurt; keep warm.

> 3. Spray 10-inch nonstick skillet with nonstick cooking spray. Heat over

medium-high

> heat. Add scallops and onions; stir-fry 4 to 5 minutes or until

scallops are white in

> center. Serve sauce with scallops. Garnish with cilantro.

>

> Nutritional Information Per Serving:

> Calories: 115; Fat: 1 gram; Carbohydrates: 6 grams;

> Protein: 20 grams; Sodium: 270 mg; Cholesterol: 35 mg

> Exchanges: 3 Low-Fat Meat; 1 Vegetable

>

>

> =========================

> DIABETES 101:

> =========================

>

> KIDNEY DISEASE AND DIABETES

>

> Each year in the United States, nearly 80,000 people are diagnosed with

kidney

> failure, a serious condition in which the kidneys fail to rid the body of

wastes.

> Kidney failure is the final stage of a slow deterioration of the kidneys,

a process

> known as nephropathy.

>

> Diabetes is the most common cause of kidney failure, accounting for more

> than 40 percent of new cases. Even when drugs and diet are able to control

> diabetes, the disease can lead to nephropathy and kidney failure. Most

people

> with diabetes do not develop nephropathy that is severe enough to cause

> kidney failure. About 16 million people in the United States have

diabetes,

> and about 100,000 people have kidney failure as a result of diabetes.

>

> People with kidney failure undergo either dialysis, which substitutes for

some

> of the filtering functions of the kidneys, or transplantation to receive a

healthy

> donor kidney. Most U.S. citizens who develop kidney failure are eligible

for

> federally funded care. In 1997, the Federal Government spent about $11.8

> billion on care for patients with kidney failure.

>

> African Americans, American Indians, and Hispanic Americans develop

diabetes,

> nephropathy, and kidney failure at rates higher than average. Scientists

have not

> been able to explain these higher rates. Nor can they explain fully the

interplay of

> factors leading to diabetic nephropathy--factors including heredity, diet,

and other

> medical conditions, such as high blood pressure. They have found that high

blood

> pressure and high levels of blood glucose increase the risk that a person

with

> diabetes will progress to kidney failure.

>

> TWO TYPES OF DIABETES

>

> There are two types of diabetes mellitus. In patients with either type,

the body

> does not properly process and use certain foods. The human body normally

> converts carbohydrates to glucose, the simple sugar that is the main

source

> of energy for the body's cells. To enter cells, glucose needs the help of

insulin,

> a hormone produced by the pancreas. When a person does not make enough

> insulin, or the body does not respond to the insulin that is present, the

body

> cannot process glucose, and it builds up in the bloodstream. High levels

of

> glucose in the blood or urine lead to a diagnosis of diabetes. Both types

of

> diabetes can lead to kidney disease.

>

> TYPE 1 DIABETES

>

> Only about 1 in 20 people with diabetes has type 1 diabetes, which tends

to

> occur in young adults and children. Type 1 used to be known as

insulin-dependent

> diabetes mellitus (IDDM) or juvenile diabetes. In type 1 diabetes, the

body

> produces little or no insulin. People with type 1 diabetes must receive

daily

> insulin injections. Type 1 diabetes is more likely to lead to kidney

failure.

> About 40 percent of people with type 1 develop severe nephropathy and

kidney

> failure by the age of 50. Some develop kidney failure before the age of

30.

>

> TYPE 2 DIABETES

>

> About 95 percent of people with diabetes have type 2 diabetes, once known

as

> noninsulin-dependent diabetes mellitus (NIDDM) or adult-onset diabetes.

Many

> people with type 2 diabetes do not respond normally to their own or to

injected

> insulin--a condition called insulin resistance. Type 2 diabetes occurs

more often

> in people over the age of 40, and many people with type 2 are overweight.

Many

> also are not aware that they have the disease. Some people with type 2

control

> their blood glucose with meal planning and physical activity. Others must

take pills

> that stimulate production of insulin, reduce insulin resistance, decrease

the liver's

> output of glucose, or slow absorption of carbohydrate from the

gastrointestinal tract.

> Still others require injections of insulin. Between 1993 and 1997, more

than 100,000

> people in the United States were treated for kidney failure caused by type

2 diabetes.

>

> THE COURSE OF KIDNEY DISEASE

>

> The deterioration that characterizes kidney disease of diabetes takes

place in and

> around the glomeruli, the blood-filtering units of the kidneys. Early in

the disease,

> the filtering efficiency diminishes, and important proteins in the blood

are lost in

> the urine. Medical professionals gauge the presence and extent of early

kidney

> disease by measuring protein in the urine. Later in the disease, the

kidneys lose

> their ability to remove waste products, such as creatinine and urea, from

the blood.

> Measuring these waste products in the blood gives an indication of how far

kidney

> disease has progressed. Symptoms related to kidney failure usually occur

only in

> late stages of the disease, when kidney function has diminished to less

than 10 to 25

> percent of normal capacity. For many years before that point, kidney

disease of

> diabetes is a silent process.

>

> FIVE STAGES

>

> Scientists have described five stages in the progression to kidney failure

in

> people with diabetes.

>

> Stage I. The flow of blood through the kidneys, and therefore through the

> glomeruli, increases--this is called hyperfiltration--and the kidneys are

larger

> than normal. Some people remain in stage I indefinitely; others advance to

> stage II after many years.

>

> Stage II. The rate of filtration remains elevated or at near-normal

levels, and the

> glomeruli begin to show damage. Small amounts of a blood protein known as

> albumin leak into the urine--a condition known as microalbuminuria. In its

earliest

> stages, microalbuminuria may not be detected on each evaluation. But as

the rate

> of albumin loss increases from 20 to 200 micrograms per minute, the

finding of

> microalbuminuria becomes more constant. (Normal losses of albumin are less

than

> 5 micrograms per minute.) A special test is required to detect

microalbuminuria.

> People with type 1 and type 2 diabetes may remain in stage II for many

years,

> especially if they have good control of their blood pressure and blood

glucose levels.

>

> Stage III. The loss of albumin and other proteins in the urine exceeds 200

> micrograms per minute. It now can be detected during routine urine tests.

Because

> such tests often involve dipping indicator strips into the urine, they are

referred to

> as " dipstick methods. " Stage III sometimes is referred to as

" dipstick-positive

> proteinuria " (or " clinical albuminuria " or " overt diabetic nephropathy " ).

Some

> patients develop high blood pressure. The glomeruli suffer increased

damage.

> The kidneys progressively lose the ability to filter waste, and blood

levels of

> creatinine and urea-nitrogen rise. People with type 1 and type 2 diabetes

may

> remain at stage III for many years.

>

> Stage IV. This is referred to as " advanced clinical nephropathy. " The

glomerular

> filtration rate decreases to less than 75 milliliters per minute, large

amounts of

> protein pass into the urine, and high blood pressure almost always occurs.

Levels

> of creatinine and urea-nitrogen in the blood rise further.

>

> Stage V. The final stage is kidney failure. The glomerular filtration rate

drops to

> less than 10 milliliters per minute. Symptoms of kidney failure become

apparent.

>

> These stages describe the progression of kidney disease for most people

with

> type 1 diabetes who develop kidney failure. For people with type 1, the

average

> length of time required to progress from onset of kidney disease to stage

IV is

> 17 years. The average length of time to progress to kidney failure is 23

years.

> Progression to kidney failure may occur more rapidly (5-10 years) in

people

> with untreated high blood pressure. If proteinuria does not develop within

25

> years, the risk of developing advanced kidney disease begins to decrease.

> Type 1 diabetes accounts for only 5 to 10 percent of all diagnosed cases

of

> diabetes, but type 1 accounts for 30 percent of the cases of kidney

failure

> caused by diabetes.

>

> Source: NIDDK

>

>

> =========================

> FOOD AND COOKING:

> =========================

>

> FRUITS AND VEGGIES - A WINNING COMBO

>

> Fruits are fruits and vegetables are vegetables and never the twain shall

meet?

> Not so. Although many people associate the former with dessert or snacks

and

> the latter with salads or side dishes, they are not mutually exclusive.

>

> Many vegetables show up in desserts - think carrot, squash and zucchini

> muffins - or sweet potato and pumpkin pies. Fruits are often an important

> component of salads or as side dishes, like sautéed apples, mango chutney,

> papaya salsa and cranberry sauce.

>

> Individually, vegetables and fruits are rich sources of nutrients and

other

> health-protective substances. Together, their synergistic effect can be

even

> more powerful. When their flavors intermingle, they can make a variety of

dishes

> shine and sparkle. Salads, stuffings, pilafs, stews and casseroles are

prime

> candidates for such duos. For example, Waldorf Salad, a classic oldie,

combines

> grapes or apples with lettuce and cucumber. Peeled, cubed sweet potatoes

> complement fresh or dried fruit and add tangy richness to a casserole or

pilaf.

> Vegetable-fruit salsas are today's gourmet hit.

>

> When spinach and citrus fruit are combined in a salad, they create a

beautiful

> contrast of dark and bright colors, soft texture and juicy crispness. It's

been said

> that, " We eat with our eyes, " and this dish, with its brilliant, rich

colors truly looks

> as wonderful as it tastes. Spinach is a good source of beta carotene,

vitamin C

> and folic acid. If you buy loose spinach leaves, rinse the leaves well to

remove

> grit and sand, then dry well with layers of toweling or a salad spinner.

Along with

> some citrus fruit, add a little crunchy texture with diced jicama, canned

water

> chestnuts, a handful of nuts, or some diced apple.

>

> Parents often find that adding a little fruit to a salad makes it easier

to get

> veggie-resistant kids to eat their salads. All the more reason to include

this

> spinach and citrus salad in your repertoire. It's a definite winner.

>

> SPINACH AND CITRUS SALAD

>

> INGREDIENTS:

> - 6-7 leaves leafy green lettuce, like Romaine, Boston, Bibb

> - 1 6-oz. package baby spinach, stems removed

> - 2 cups peeled and diced jicama or canned water chestnuts

> - 1/2 yellow bell pepper, seeded and cut into bite-size wedges

> - 1/2 orange bell pepper, seeded and cut into bite-size wedges

> - 1/2 cup chopped red onion

> - 1/4 cup chopped fresh cilantro

> - 2 oranges, peel and white pith removed, quartered

> - 1 Tbsp. fresh orange juice

> - 4 tsp. Sherry or white wine vinegar

> - 1-1/2 tsp. (1/2 Tbsp.) honey

> - 1 tsp. fresh lime juice

> - 1/4 tsp. chili powder, or to taste

> - 1/2 Tbsp. olive oil

> - Salt and freshly ground pepper, to taste

>

> DIRECTIONS:

>

> Tear lettuce into bite-size pieces. Place in large bowl. Mix in spinach,

jicama,

> bell peppers, onion and cilantro.

>

> Cut quartered oranges crosswise into 1/4-inch thick slices. With

grapefruit

> knife, remove individual segments of fruit from halved oranges. Add fruit

to

> bowl and toss to combine ingredients.

>

> In separate bowl, whisk together orange juice, vinegar, honey, lime juice

and

> chili powder. Gradually whisk in olive oil. Toss salad with enough

dressing to

> coat lightly. Season to taste with salt and pepper.

>

> Makes 8 servings. Nutritional Info Per Serving:

> 81 calories, 3 g. total fat (less than 1 g. saturated fat), 12 g.

carbohydrate,

> 1 g. protein, 4 g. dietary fiber, 30 mg. sodium.

>

> Source: AICR

>

>

> =========================

> DIABETES RELATED DEFINITIONS

> AND EXPLANATIONS

> =========================

>

> - REBOUND

> A swing to a high level of glucose (sugar) in the blood after having a

low

> level.

>

> - VIRUS

> A tiny organism that multiples within cells and causes disease such as

chickenpox,

> measles, mumps, rubella, pertussis and hepatitis. Viruses are not

affected by

> antibiotics, the drugs used to kill bacteria.

>

> - DAWN PHENOMENON

> A sudden rise in blood glucose levels in the early morning hours. This

condition

> sometimes occurs in people with insulin-dependent diabetes and (rarely)

in people

> with noninsulin-dependent diabetes. Unlike the Somogyi effect, it is not

a result

> of an insulin reaction. People who have high levels of blood glucose in

the mornings

> before eating may need to monitor their blood glucose during the night.

If blood

> glucose levels are rising, adjustments in evening snacks or insulin

dosages may

> be recommended.

>

> - DIABETIC AMYOTROPHY

> A disease of the nerves leading to the muscles. This condition affects

only one

> side of the body and occurs most often in older men with mild diabetes.

>

> - HEMOGLOBIN A1c (HbA1C)

> The substance of red blood cells that carries oxygen to the cells and

sometimes

> joins with glucose (sugar). Because the glucose stays attached for the

life of the

> cell (about 4 months), a test to measure hemoglobin A1C shows what the

person's

> average blood glucose level was for that period of time.

>

>

> =========================

> DIABETES Q AND A:

> =========================

>

> QUESTION:

>

> According to dietary recommendations, are potatoes in the vegetable or

grain group?

>

> ANSWER:

>

> That depends what you are trying to evaluate. Potatoes are more like

vegetables

> than bread, judging by their content of vitamin C and potassium. However,

because

> they are more concentrated in calories than vegetables like celery,

broccoli and green

> beans, many weight loss food plans group potatoes with " starches " like

bread, rice

> and pasta. Likewise, since potatoes affect blood sugar significantly,

people with

> diabetes should consider potatoes on par with other grain products as part

of the

> carbohydrate in a meal. For most people, what matters most is not how you

classify

> foods, but how you eat. Potatoes provide some of the same vitamins as

vegetables,

> but to get the most healthful supply of vitamins, it is important that you

include a

> variety of vegetables in your meals and not rely on potatoes as " the

vegetable " at

> every meal.

>

> Answered by , MS, RD, CDN

>

>

> ------------------------------------------------------------

> NEWSLETTER INFORMATION

> ------------------------------------------------------------

>

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