Diabetic Digest - September 17, 2014

Readers:

I've been diabetic for the last 24 years. In that time I have become more aware of how almost every facet of my life has a cause/effect relationship with my diabetes. I'm sure most of you are saying "duh" after you read that, but it is true. And what's sad is most people don't actually realize that fact.

From sleeping habits to stress, diabetes can be influenced by almost anything in your life. As I get older I learn to recognize and counteract such variables in order to keep me safe and healthy. I have to exercise, eat right, take care of my mind and body, and watch my diabetes like a hawk. Again, you're saying "duh", but it's true - and most neglect that fact.

It's important to take control. Diabetes management is not only about your health, but about you as a whole. The better overall care you take the better chance for a long and healthy life. It's true!

Regards,
Steve

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Comments? Questions? Email Steve


*-- Diabetic News --*
'Bionic' Pancreas Has Overnight Success
By: Miriam E. Tucker

Experimental technology that researchers call the "bionic pancreas" improved blood glucose levels in adults and teens with type 1 diabetes for five days in a real-world setting. The system combines a continuous glucose sensor with a pump that delivers both insulin and the hormone glucagon, which raises low blood glucose. In 20 adults, average blood glucose with the bionic pancreas was 138 mg/dl versus 159 mg/dl without the system. Participants using the bionic pancreas were hypoglycemic (glucose levels below 70 mg/dl) less often on average than those not using the novel device.

Source: The New England Journal of Medicine, published online June 15, 2014

Original Article: 'Bionic' Pancreas Has Overnight Success


*- Diabetic Recipe -*
Corn Salad
Servings: 4
Prep time: 10 minutes
Cook time: 5 minutes
Total: 15 minutes

Ingredients
4 medium ears of corn, shucked
cooking spray
1/2 cup red onion, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 red bell pepper, seeded and cut into a small dice
1/2 green bell pepper, seeded and cut into a small dice
1 large plum tomato, seeded and diced
3 tablespoons fresh cilantro, chopped
1 tablespoon olive oil
1 tablespoon white wine vinegar
1/8 teaspoon salt (optional)
freshly ground pepper (to taste)

Directions
1. Boil the corn in a large pot of water for 3 minutes. Remove and allow to cool to the touch. Cut off kernels and place in a large bowl. You should have about 2 cups.
2. Lightly coat a non-stick skillet with cooking spray and sauté the onion until wilted.
3. Add the chili powder and cumin; sauté another minute.
4. Combine with the corn.
5. Add the red and green bell pepper, tomato, and cilantro to the corn mixture.
6. In a small cup, combine the oil, vinegar, salt (if using), and pepper. Drizzle over the salad.
7. Serve at room temperature.

Nutrition Information
Per serving: 129 calories (27% calories from fat), 3 g protein, 4 g total fat (0.6 g saturated fat), 23 g carbohydrates, 4 g dietary fiber, 0 cholesterol, 16 mg sodium
Diabetic exchanges: 1 1/2 carbohydrate (1 bread/starch, 1 vegetable), 1 fat

Original Recipe: Corn Salad

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