Diabetic Digest - Wednesday, November 28, 2012

Readers:

I've been fight a cold for a few days now and it's really messing around with my blood sugar. My appetite has been lackluster, but my numbers are sky high. I've been drinking water like a fiend and my body has been aching like I had been running a marathon (I would imagine). It seems that no matter what I do to improve my situation my illness is always one step ahead. It's awful and I feel awful.

I hate being sick.

Regards,
Steve

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*-- Diabetic News --*
Asparagus may have anti-diabetic benefits
Diabetes.co.uk

A new study published in the British Journal of Nutrition suggests that eating asparagus can help control type 2 diabetes.

Researchers from Karachi University in Pakistan found that regular consumption of the vegetable can keep blood sugar levels in check and increase insulin production in the body.

The findings come from research that involved diabetes-induced rats with low levels of insulin and high blood sugars. Half of the lab rats were fed an extract from the asparagus plant each day for a month, while the other half were treated with the type 2 diabetes drug glibenclamide.

Blood test results showed that low levels of the asparagus extract controlled blood glucose levels but did not improve insulin production. High doses did, however, boost production of the blood sugar-regulating hormone by the pancreas.

"This study suggests asparagus extract exerts anti-diabetic effects," the authors said.

Their findings back previous research studies, which investigated the potential of asparagus in diabetes treatment.

In 2006, one study published in the British Medical Journal associated asparagus with an 81 per cent rise in glucose uptake by the body's muscles and tissues.

Original Article: Asparagus may have anti-diabetic benefits


*-- Diabetic Recipe --*
3-Alarm Chili
Servings: 4
Prep time: 15 minutes
Cook time: 1 hour
Total: 1 hour 15 minutes

Ingredients
1 pound top sirloin, coarsely ground
1 medium white onion, 6 ounces, chopped
1 large clove garlic, minced
1 medium red bell pepper, 6 ounces, seeded and chopped
3 tablespoons chili powder
1/2 tablespoon ground cumin
1 teaspoon crushed dried oregano
1 14 1/2-ounce no salt added crushed tomatoes
1/2 cup low-sodium canned beef broth
1/2 cup plain non-fat yogurt
2 tablespoons minced fresh cilantro
1/4 teaspoon cayenne pepper
salt (to taste)
freshly ground pepper (to taste)

Directions
1. Put the ground sirloin in a Dutch oven or large saucepan over medium heat. Cook, stirring, until beef is no longer pink. Drain off any fat or juices.
2. Measure 2 tablespoons of the onion; set aside.
3. Put remaining onion, garlic, and bell pepper into the pot and cook, stirring, for 5 minutes. Stir in chili powder, cumin, oregano, tomatoes with their liquid, and beef broth.
4. Lower heat to simmer and cook, covered, until meat and vegetables are tender, about 35 to 45 minutes.
5. Meanwhile, finely mince the reserved onion. Place in a small bowl and stir in remaining topping ingredients. Set aside.
6. When chili is done, ladle into bowl and offer topping to spoon onto each serving.

Nutrition Information
Per serving: 252 calories (26% calories from fat), 31 g protein, 8 g total fat (3.0 g saturated fat), 17 g carbohydrate, 4 g dietary fiber, 75 mg cholesterol, 147 mg sodium
Diabetic exchanges: 3 1/2 lean protein, 1 carbohydrate (3 vegetable)

Original Recipe: 3-Alarm Chili

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