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Diabetic Digest - Wednesday, January 26, 2011
Readers:
Well, I'm continuing to eat better, (and by "better" I
mean "less"), I'm still going to my ice skating lessons,
and I think I may have lost a few pounds in the process.
I don't like to brag, but I have been feeling much better
since cutting back on my intake of food and insulin. The
exercise has helped me to feel more energetic and has also
helped me to sleep better. It's amazing.
I have not weighed myself since my last trip to the
doctor's office in December, but I wouldn't be surprised
if a lost a couple of pounds. That's just wishful think-
ing.
I'm confident that I can keep going and keep improving.
This is probably the best I've felt in a long time. I want
to keep feeling better and being better. It's up to me and
I believe I can do it.
People always use that hack line, "If I can do it, you can
do it!" Well, now I can honestly use that line without it
coming off as a tired cliche. It's true.
Regards,
Steve
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Taking the Copay Out of Staying Healthy
by Tammy Worth
Los Angeles Times
In 2003? the New England Journal of Medicine published
a report that said Americans get only about half of
physician-recommended preventive services.
Yet a 2007 study by the Partnership for Prevention found
that more than 100?000 lives could be saved each year by
increasing aspirin use to prevent heart disease? smoking
cessation assistance? screenings for breast and colorectal
cancers? and flu shots. Last year's Patient Protection
and Affordable Care Act may make such preventive services
a little less expensive for some Americans. Insurance
providers will be barred from charging a copay? deductible?
or coinsurance for preventive services. This rule current-
ly applies only to group and individual health plans
established since Sept. 23 and? as of Jan. 1? those cover-
ed under Medicare and Medicaid. The new rule also applies
to services rated A or B by the U.S. Preventive Services
Task Force? which has more than 40 A and B recommendations
based on patient age and health. Diabetes screenings? for
example? are now covered for adults with sustained high
blood pressure.
Los Angeles Times
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-------------------- Diabetic Recipe --------------------
Crockpot Chicken Noodle Soup
(makes 6 servings)
1 3-pound (1.4 kg) whole chicken, cut into 8 pieces
1 large onion, peeled and quartered
1 large carrot, peeled and quartered
3 sprigs flat-leaf parsley
1/2 teaspoon (2.5 ml) crushed dried thyme
1/2 teaspoon (2.5 ml) crushed dried marjoram
1/4 teaspoon (1.25 ml) freshly ground pepper
1 quart (1l) canned no-salt, no-fat chicken broth
1 quart (1l boiling water
6 ounces (180g) medium-wide noodles
4 ounces (120g) button mushrooms, sliced
1/2 pound (240g) fresh spinach, well washed and large
stems removed
1. Rinse and pat dry chicken. Place in a 5-quart (5 l) or
larger crockery slow cooker. Place the onion, carrot,
and parsley around chicken pieces. Sprinkle with thyme,
marjoram, and pepper.
2. Add chicken broth, cover, and cook on LOW for 7 to
8 hours or on HIGH for 2 1/2 to 3 hours.
3. When chicken is done, remove from broth and cool for
about 10 minutes, until cool enough to handle. Discard
the onion, carrot, and parsley. Remove and discard the
chicken skin and bones. Shred chicken and set aside.
Skim off and discard all surface fat from the broth.
4. If cooking on LOW, change setting to HIGH. Add the
boiling water, noodles, and mushrooms. Cook until
noodles are almost tender, about 5 minutes. Add
spinach and continue to cook until noodles and tender
and spinach wilts, about 3 minutes. Gently stir in
shredded chicken and heat through.
5. Ladle into wide, shallow soup bowls.
Per serving: 285 calories (22% calories from fat),
31 g protein, 7 g total fat (1.8 g saturated
fat), 24 g carbohydrates, 2 g dietary fiber,
72 mg cholesterol, 615 mg potassium, 121 mg
sodium
Diabetic exchanges: 4 lean protein, 1 1/2 carbohydrate
(bread/starch)
Vertical Health, LLC
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