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Diabetic Digest - October 1, 2014


Since becoming a father I have never felt more exhausted or more healthy in such a long time. Let me explain.

Parenthood has me being more active than ever before. I'm always moving, lifting, coming and going when it comes to the needs of my son.

So now that I'm more active I've been eating less junk. Frankly, it's because I just don't have the time and when I can eat I eat quick, health snacks like yogurt, apples, bananas, pretzels and low-fat string cheese, just to name a few.

Having my time occupied by an energetic 2-year-old instead of junk food is a great way to get healthy, but it's not for everyone. Most people join a gym.


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*-- Diabetic News --*

Insulin Pumps and Type 2 Diabetes
By: Miriam E. Tucker

Researchers found that insulin pump therapy may benefit people with type 2 diabetes on insulin who have trouble meeting blood glucose goals using multiple daily injections. The study, funded by insulin pump manufacturer Medtronic, followed 331 people with type 2 diabetes who, despite taking at least three shots a day, had unhealthy A1C levels-a measure of overall blood glucose control-of between 8 and 12 percent. Participants were randomly assigned to either use a pump or continue with the shots. After six months, A1C levels had dropped by 1.1 percentage points with the pump versus just 0.4 with injections. Severe low blood glucose episodes were rare in both groups. Most private insurance plans in the United States cover pump therapy for both type 1 and type 2 diabetes, but Medicare is more restrictive.

Source: The Lancet

Original Article: Insulin Pumps and Type 2 Diabetes

*- Diabetic Recipe -*

Banana Yogurt Pancakes

Servings: 6
Prep time: 10 minutes
Cook time: 10 minutes
Total: 20 minutes

2 cups all-purpose four, sifted
1 packet sugar substitute
1 tablespoon baking soda
8 ounces fat-free plain yogurt
1 large very ripe banana, mashed
1/2 cup skim milk
1/2 tablespoon canola oil
1 teaspoon vanilla extract
4 egg whites, beaten to soft peaks
cooking spray

1. Combine the flour, sugar substitute, and baking soda in a large bowl. Stir with a fork to combine.
2. Add the yogurt, banana, milk, oil, and vanilla. Stir until just moistened.
3. Gently fold in the beaten egg whites.
4. Lightly coat a non-stick skillet with cooking spray. Working in batches and using a ladle, make 4-inch pancakes. Cook until the bottom is browned and bubbles come to the top of the cakes. Turn and continue to cook until browned.
5. Keep pancakes warm in the oven while you cook the rest of the pancakes.

Nutrition Information
Per serving: 76 calories (7% calories from fat), 3 g protein, 1 total fat (0.1 saturated fat), 14 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 236 mg sodium
Diabetic exchanges: 1 carbohydrate (bread/starch)

Original Recipe: Banana Yogurt Pancakes


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