Diabetic Digest - Wednesday, November 16, 2011

Readers:

With Thanksgiving just over a week away my mouth has already begun to water just at the thought of all of the delicious dishes that will be available to be eaten by me on November 24th, 25th, 26th and probably the 27th.

Well, when it comes to holiday eating it's important to be mindful of what you're doing. Just make sure you know what you're eating, how much you're eating and be aware of your blood sugar and your taking your appropriate medication. And stay away from the desserts unless they're sugar-free, but remember to enjoy in moderation.

It will be in your best interest to check your blood sugar several times throughout your Thanksgiving celebration.

Oh, and I have a delicious recipe that you can prepare and serve as a part of your Thanksgiving feast next week. Check it out below.

So be safe, be healthy and enjoy your Thanksgiving.

Regards,
Steve

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Questions? Comments? Email Steve

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*-- Diabetic News --*
Device will do blood tests in space
PARIS - The European Space Agency says it has begun developing a new blood-testing device for astronauts on the International Space Station.

Ailments from diabetes to heart disease should be diagnosable in moments from a single drop of astronaut blood, an ESA release said Friday.

The device is a mini-disc embedded with a wide variety of miniaturized test procedures into which a small drop of blood is placed, then the device is inserted into a "point-of-care" device and spun to spread the blood sample across the surface.

The device conducts multiple tests simultaneously with automated results delivered within a matter of minutes, researchers said.

"Biochemical analysis aboard the space station is becoming a high priority for the human physiology experiments carried out there," said Nadine Fritz of ESA's Directorate of Human Spaceflight and Operations.

"The retirement of the Space Shuttle has significantly reduced the amount of cargo we can download from the station, so it makes sense to do what analysis we can do in orbit."

*-- Diabetic Recipe --*
Roasted New Potatoes, Fennel, Garlic, and Asparagus
Servings: 8
Prep time: 10 minutes
Cook time: 20 minutes
Total: 30 minutes

Ingredients
cooking spray
2 pounds new potatoes, cleaned
2 fennel bulbs, tough outer leaves removed, quartered
8 large garlic cloves, peeled
1 pound asparagus, ends snapped off
1 teaspoon olive oil
2 teaspoons fresh rosemary, minced
salt (to taste)
freshly ground pepper (to taste)

Directions
1. Preheat oven to 450° F.
2. Cut potatoes into equal sized pieces.
3. Place potatoes, quartered fennel bulbs, and garlic on a baking sheet (lined with parchment paper or aluminum foil).
4. Coat with cooking spray and sprinkle with oil. Season with salt and pepper.
5. Bake until the potatoes are almost done (about 20 minutes).
6. Add the asparagus. Coat with cooking spray and roast another 5 minutes until crisp cooked.
7. Remove and sprinkle with rosemary.
8. Serve immediately.

Nutrition Information
Per serving: 120 calories (5% calories from fat), 5 g protein, 1 g total fat (0.1 g saturated fat), 28 g carbohydrates, 5 g dietary fiber, 0 cholesterol, 947 mg potassium, 31 mg sodium
Diabetic exchanges: 2 carbohydrate (1 1/2 bread/starch, 1 1/2 vegetable)

Original Recipe: Roasted New Potatoes, Fennel, Garlic, and Asparagus

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