Diabetic Digest - June 10, 2015

Readers:

I've been busy with a three-year-old and a newborn, and let me tell you, it's a lot of work. I get wrapped up in everything and sometimes I forget to have a snack or even a drink of water.

Kids can be a handful. Just remember to take time to keep yourself properly hydrated and energized. Don't overwork or neglect your health.

Those kids aren't going anywhere. Take your time and be safe, for them and you.

Regards,
Steve

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Comments? Questions? Email Steve


*-- Diabetic News --*
Eat Whole Grains to Live Long
By: Miriam E. Tucker

Eating whole grain foods like wheat bread and bran cereal might help you live longer. Researchers examined results from two large studies of more than 100,000 male and female health professionals from the mid-1980s until 2010. During that time, nearly 27,000 died. After accounting for factors such as age, smoking status, and weight, those who ate more whole grains were less likely to die overall and less likely to die of heart disease specifically. For every daily serving of whole grains (averaged out over the study period), there was a 5 percent lower risk of death and a 9 percent lower risk of death from heart disease. Eating whole grains didn't make a difference in risk of death from cancer, however. Though the study doesn't prove cause and effect, it shows the importance of picking whole grains while meal planning. Choose, for example, a half cup of cooked brown rice or a slice of whole wheat bread instead of white rice or bread. Aim for 48 grams of whole grains daily.

Source: JAMA Internal Medicine, published online Jan. 5, 2015

Original Article: Eat Whole Grains to Live Long


*- Diabetic Recipe -*
Breakfast Banana Split
Servings: 1
Prep time: 5 minutes

Ingredients
1/2 medium ripe banana, peeled and cut in half lengthwise
1/4 cup non-fat cottage cheese
1 small navel orange, peeled and sectioned
1/4 cup fresh raspberries

Directions
1. Place banana halves in a shallow soup bowl or banana split dish.
2. Top with cottage cheese.
3. Arrange orange sections over and around the cottage cheese.
4. Puree the raspberries in a food processor or blender until smooth. Drizzle over the fruit and cottage cheese. (You can also reserve some of the raspberries to drop on top of the bananas.)
5. Serve at once.

Nutrition Information
Per serving: 140 calories (3% calories from fat), <1 gram total fat (0.1 g saturated fat), 9 g protein, 27 g carbohydrates, 4 g dietary fiber, 5 mg cholesterol, 186 g sodium
Diabetic exchanges: 1 very low-fat protein, 2 carbohydrate (2 fruit)

Original Recipe: Breakfast Banana Split

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