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Diabetic Digest - January 7, 2015


I hope you and yours had a great holiday season. It's the New Year and it's time to work off all of that holiday food.

In my experience I find it's best to ease into a new exercise and/or diet regimen. A few years ago I tried to over-exert myself in a intense workout program and it sent me into a downward spiral.

I couldn't keep my blood sugar under control. My numbers were constantly fluctuating. I talked to my doctor and did my own research and it seemed that easing into a new diet/exercise combo was the right way to go.

If you're worried about what to do consult your physician. Just take things slow and easy. I was in a band once called "Slow and Easy". We were a Foghat cover band. I know, so random!

Have a great New Year and take care!


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*-- Diabetic News --*

Scientists Create Insulin-Producing Cells
By: Miriam E. Tucker

In research studies, scientists have found a way to turn human stem cells into insulin-producing cells in virtually unlimited quantities. Previously, only small amounts of these cells could be taken from the pancreases of deceased individuals. The newly reengineered cells lowered blood glucose levels when transplanted into diabetic mice. The ultimate goal: to find a way to transplant the cells into humans and protect them from being attacked by the body's immune system, the process that causes type 1 diabetes in the first place. Researchers are working on special casings for the new beta cells that would keep the body from rejecting them yet allow the insulin to enter the bloodstream.

Source: Cell, published online Oct. 9, 2014

Original Article: Scientists Create Insulin-Producing Cells

*- Diabetic Recipe -*

Vegetable Soup

Servings: 6
Prep time: 20 minutes
Cook time: 1 hour
Total: 1 hour 20 minutes

1 tablespoon olive oil
1/2 pound leeks, trimmed, split in half lengthwise and well rinsed
1 medium white onion, chopped
1/2 pound carrots, peeled and thinly sliced on the diagonal
2 large celery ribs, thinly sliced on the diagonal
2 tablespoons dried lentils
2 tablespoons dried split peas
2 tablespoons dried small white beans
1 teaspoon crushed dried thyme
1/2 teaspoon freshly ground pepper
2 quarts low-sodium canned chicken or vegetable broth
1 14 1/2-ounce can no salt added plum tomatoes, drained and coarsely chopped
4 ounces fresh spinach, well rinsed and tough stems discarded

1. In a large soup pot, heat oil over medium-low heat.
2. Add leeks and onion to pot. Cook, stirring, until vegetables wilt (about 5 minutes).
3. Add remaining ingredients, except tomatoes and spinach.
Bring to a boil. Reduce heat and simmer, covered, for 45 minutes, stirring occasionally.
4. Add tomatoes and continue to simmer, covered, for another 15 minutes, until white beans are tender.
5. Add spinach and simmer, uncovered, until wilted, about 3 minutes, stirring.
6. Ladle into soup bowls and serve.

Nutrition Information
Per serving: 144 calories (17% calories from fat), 8 g protein, 3 g total fat (0.4 g saturated fat), 23 g carbohydrate, 7 g dietary fiber, 0 cholesterol, 110 mg sodium
Diabetic exchanges: 1/2 lean meat, 1 1/2 carbohydrate (1/2 bread/starch, 3 vegetable)

Original Recipe: Vegetable Soup


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