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Diabetic Digest - February 5, 2014

Readers:


I don't know about you, but I'm tired of pricking my
fingers to measure my glucose levels. It hurts, it's
aggravating, and the supplies can get expensive. Now,
according to researchers, finger sticks my become a
thing of the past.

I have an article that my shine a light on an alternative
to those painful finger sticks.

Plus, get the recipe for a delicious Banana Chocolate
Parfait. Who wouldn't want one of those?

Regards,
Steve


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Comments? Questions? Email Steve


*-- Diabetic News --*

Can Light Measure Blood Glucose Levels?

Don't expect to be free of finger sticks anytime soon, but in a study, researchers describe a device that uses light to measure glucose levels through the skin. Chemists have a long history of shining light on liquids and solids to determine what and how much of particular substances are present based on how the molecules absorb the light. Researchers applied this approach to measuring glucose levels through the skin by detecting the sugar molecule's signature absorption of infrared light. They tested blood glucose levels from a person without diabetes before and after a glucose drink, using both their device and a professional blood glucose analyzer. The measurements tracked closely, suggesting that this method could someday be used to test blood glucose levels in people with diabetes.

Source: Review of Scientific Instruments, August 2013

Original Article: Can Light Measure Blood Glucose Levels?


*- Diabetic Recipe -*

Banana Chocolate Parfaits

Servings: 4
Prep time: 10 minutes

Ingredients
1 cup plain low-fat yogurt
1 0.8-ounce box sugar-free chocolate pudding mix
2 medium bananas
1 teaspoon fresh lemon juice
1/4 cup reduced-fat frozen dairy whipped topping
unsweetened cocoa powder
1 tablespoon chopped walnuts (optional)
4 fresh raspberries (for garnish)

Directions
1. Follow directions on pudding. Fold in yogurt.
2. Cut each banana into 6 pieces on the diagonal. Sprinkle with lemon juice.
3. Place 2 banana quarters in each of 4 dessert parfait glasses or goblets. Top with 1/4 of the pudding mix. Top each with 1 tablespoon whipped topping.
4. Using a fine sieve, sift a little cocoa powder on top of each serving. Sprinkle with walnuts and add a raspberry on top, if using.

Nutrition Information
Per serving: 138 calories (18% calories from fat), 4 g protein, 3 g total fat (1.3 g saturated fat), 25 g carbohydrates, 2 g dietary fiber, 4 mg cholesterol, 336 mg sodium
Diabetic exchanges: 1 1/2 carbohydrate (1/2 bread/starch, 1 fruit)

Original Recipe: Banana Chocolate Parfaits

***

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