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Diabetic Digest - November 12, 2014

Readers:


I've been fight a cold for a two weeks 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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Comments? Questions? Email Steve


*-- Diabetic News --*

Nuts Could Help Improve Glucose Control
By: Miriam E. Tucker

If you have type 2 diabetes, eating a handful of tree nuts a day could help improve your glucose control. Researchers examined results from 450 patients in 12 trials who replaced calories in their diets with those from nut sources. Eating an average of 56 grams of tree nuts (just under half a cup) daily over an average of eight weeks led to modest reductions in participants’ A1C, a measure of long-term glucose control (by 0.07 percentage points). Fasting blood glucose dropped by an average 2.7 mg/dl. The best results were seen when the nuts replaced carbohydrate in the diet, rather than fat or protein. Tree nuts include almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, and walnuts (but not peanuts, which are legumes).

Source: PLOS One, published online July 30, 2014

Original Article: Nuts Could Help Improve Glucose Control


*- Diabetic Recipe -*

Chicken Salad with Walnuts

Servings: 12
Prep time: 20 minutes
Cook time: 15 minutes
Total: 35 minutes

Ingredients
5 pounds skinless, boneless chicken breasts
3/4 cup non-fat sour cream
3/4 cup non-fat mayonnaise
2 tablespoons white wine vinegar
4 celery ribs, cut into small dice
1/2 cup walnuts
1/4 cup chopped fresh tarragon
freshly ground pepper
1 tsp salt
extra tarragon for garnish

Directions
1. Poach the chicken breasts in simmering broth until cooked through, about 15 minutes. Drain, cool, and cut (or shred) into bite-sized pieces.
2. In a small bowl, combine the sour cream, mayonnaise, and vinegar.
3. Combine the chicken and dressing. (Can be made ahead and refrigerated to this point one day in advance.)
4. Before serving, add the celery, walnuts, tarragon, salt, and pepper to taste.

Nutrition Information
Per 1/2-cup serving: 271 calories (19% calories from fat), 46 g protein, 6 g total fat (0.9 g saturated fat), 7 g carbohydrates, 1 g dietary fiber, 111 mg cholesterol, 253 mg sodium
Diabetic exchanges: 6 very lean protein, 1/2 carbohydrate (bread/starch)

Original Recipe: Chicken Salad with Walnuts

***

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