Diabetic Digest - Wednesday, January 25, 2012

Readers:

It seems like every year I can't avoid getting, at the very least, the sniffles during the cold and flu season. Hey, so far, so good.

Well, if you are hoping to stay healthy this winter I have a great article to help you to prepare yourself for a cough, a cold or the flu.

Also, I have a great recipe for Slow Cooker Chicken Noodle Soup. It's always Chicken Noodle Soup that seems to help you to feel better.

Stay healthy and enjoy.

Regards,
Steve

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Questions? Comments? Email Steve


*-- Diabetic News --*
Diabetics beware: Prepare for cough, cold or flu
(NewsUSA) - Each year, an average of 200,000 Americans are hospitalized because of flu complications, but people with type 1 or type 2 diabetes are three times more likely to face complications that may be fatal, according to the Centers for Disease Control and Prevention. The best step is prevention, and anyone with diabetes should seriously consider getting a flu shot in the fall.

But for those who do get sick, it's important that people with diabetes be prepared. The following sick-day plan is designed to help diabetic patients suffering from a cough, a cold or the flu.

* Get plenty of sleep, and even when awake, do resting activities (reading, watching TV, online shopping) as long as you don't find it stressful.

* "Feed a cold, starve a fever" is not advice you should follow. Eat plenty of healthy items that are also easy to digest, like soups, sugar-free Jell-O and fruit juice mixed with water and yogurt. Dehydration will cause your blood sugar to drop, so drink one cup of sugar-free, caffeine-free liquid per hour.

* Medicine cabinets must go beyond a glucose meter and thermometer. You should also have ketone-testing supplies and appropriate medications for cold and flu symptoms.

"When suffering from a cough, cold or flu, it's important for people with diabetes to treat their symptoms with medicine that doesn't have a negative effect on their diabetes," says Debra Spector, registered dietitian and certified nutritionist.

"Most people don't realize that cough syrups can contain up to 50 percent sugar, and cold and flu medicines may contain alcohol, both of which can raise one's glucose, possibly to dangerous levels. Diabetic Tussin has been trusted by the medical community for years because it is sugar and alcohol-free, so it's 100 percent safe for diabetics. It's even recommended for those on a sodium or gluten-free diet," says Spector.

* Take your insulin and diabetes medicine on schedule, even if you experience nausea or haven't eaten. Check your blood glucose at least four times a day.

* If your symptoms worsen, contact your doctor.

Original Article: http://bit.ly/zTEjAA


*-- Diabetic Recipe --*
Slow Cooker Chicken Noodle Soup
Servings: 6
Prep time: 10 minutes
Cook time: 4 hours
Total: 4 hours 10 minutes

Ingredients
* 1 3-pound whole chicken, cut into 8 pieces
* 2 large onions: one should be peeled and quartered and one should be small diced
* 3 large carrots: one should be peeled and quartered and two should be small diced
* 3 sprigs flat-leaf parsley
* 1/2 teaspoon crushed dried thyme
* 1/2 teaspoon crushed dried marjoram
* 1/4 teaspoon freshly ground pepper
* 1 quart canned no-salt, no-fat chicken broth
* 1 quart boiling water
* 6 ounces medium-wide noodles (cooked separately)
* 4 ounces button mushrooms, sliced
* 1/2 pound fresh spinach, well washed and large stems removed
* 2 celery stalks, diced small

Directions
1. Rinse and pat dry chicken. Place in a 5-quart or larger crockery slow cooker. Place the peeled and quarted onion, peeled and quartered 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 done cooking, remove and discard the onion, carrot, and parsley. Skim off and discard all surface fat from the broth.
4. Remove the chicken from broth and cool for about 10 minutes, until cool enough to handle. Remove and discard the chicken skin and bones. Shred chicken.
5. Add shredded chicken back to the slow cooker and bring to a simmer. Add diced onion, diced carrots, diced celery, mushroom, and spinach. Simmer for 10 minutes.
6. Meanwhile, cook noodles according to package directions.
7. Just before serving, add cooked noodles to soup and season with salt and pepper (to taste).

Nutrition Information
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)


Original Recipe: http://bit.ly/Aaf0NG

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