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Diabetic Digest - Wednesday, November 17, 2010
Readers:
When it comes to our health sometimes medical myths can
get in the way of proper care, which brings us to the
interesting article I have to share with you today. From
exercising to eating a special diet, 12 common diabetes
myths are about to be debunked. Make sure your read this
article. It may be more important to you than you know.
Then enjoy a delicious recipe that's is perfect for stopp-
ing hunger... and surviving the cold weather.
Regards,
Steve
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---------- 12 Common Diabetes Myths Debunked ----------
Myth #1: People with diabetes can't eat anything sweet.
Relax?despite what you may have heard, a piece of cake or
a couple of cookies won't cause a health crisis. In fact,
sweets can be eaten in moderation by people with type 2
diabetes, if eaten as part of a healthy meal plan and
combined with exercise, according to the American Diabetes
Association.
Still, while avoiding sweet treats isn't mandatory, limit-
ing them is. Sweets often contain not only empty calories
but a lot of sugar, a carbohydrate that raises glucose
levels considerably. For better glucose control, diabetics
should have dessert only after a low-carb meal. It's
important to eat that chicken breast, broccoli, and salad
before dishing into some ice cream.
To learn about the remaining 11 Diabetes Myths click the
following link: http://on-msn.com/cC6HEw
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-------------------- Diabetic Recipe --------------------
5-Way Cincinnati Chili
(makes 8 servings)
1 1/2 pounds ground sirloin
2 medium onions, chopped
1 celery ribs, chopped
4 large cloves; garlic, minced
2 tablespoons good-quality chili powder
1 tablespoon paprika
1/2 teaspoon crushed dried basil
1/2 teaspoon crushed dried oregano
1/2 teaspoon crushed dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground allspice
salt (optional)
freshly ground pepper
2 14 1/2--ounce cans no-salt-added diced tomatoes
1 8-ounce can no-salt-added tomato sauce
1/2 to 1 cup water
12 ounces dried thin spaghetti
condiments
1 cup chopped onion
1/2 cup low fat shredded cheddar cheese
1 cup drained dark red kidney beans
1. In a large nonstick pot, brown ground sirloin, onion,
celery, and garlic over medium heat, stirring occasion-
ally, until beef is browned and vegetables are limp,
about 10 minutes. Drain off and discard all fat.
2. Stir in chili powder, paprika, basil, oregano, thyme,
cinnamon, cayenne pepper, ground cumin, red pepper
flakes, and allspice. Season with salt (if using) and
pepper to taste.
3. Stir in tomatoes and tomato sauce. Add 1/2 cup water,
adding additional water as needed to reach desired
consistency. Partially cover and simmer for 30 minutes.
Transfer chili mixture to a freezer container and
freeze until firm or cover and refrigerate overnight.
4. When ready to serve, defrost chili and reheat on the
stove for at least 15 minutes while you cook the
spaghetti, following package directions, to al dente.
Drain the spaghetti and keep warm. Place the chopped
onion, shredded cheese, and kidney beans in small
serving bowls.
5. To serve, divide the hot spaghetti between 8 shallow
soup bowls. Ladle hot chili over each serving and pass
the condiments separately to spoon onto each serving.
Per serving: 401 calories (22% calories from fat),
29 g protein, 10 g total fat (3.6 g saturated
fat), 50 g carbohydrates, 6 g dietary fiber,
32 mg cholesterol, 376 mg sodium
Diabetic exchanges: 2 1/2 lean protein, 3 1/2 carbohydrate
(2 1/2 bread/starch), 3 vegetable)
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