Travel Ready 37 pc First Aid Kit - Perfect For On The Go!
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Diabetic Digest - Wednesday, July 14, 2010
Readers:
The sworn enemy of the diabetic, especially in the summer-
time, is none other than dehydration.
The humidity is really getting to me. I've noticed that
my water intake has increased quite a bit, but my urinary
output is less frequent.
In conditions such as this make sure that you are drinking
plenty of water. I know I've said this before, but it's
important to remember. You don't often feel dehydrated
until it's too late. Make sure you keep cool, drink fluids
frequently and keep a close eye on your blood sugar.
Just a reminder. You can enjoy the summer, but you have to
make sure that you are healthy and safe.
Regards,
Steve
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Fructose Intake May Increase Blood Pressure Risk
by Julie Steenhuysen
Reuters
High consumption of fructose can significantly raise a
person's risk of high blood pressure? U.S. researchers
have found.
Sugar?rich diets have already been linked to high blood
pressure, but this new study? published in the Journal
of the American Society of Nephrology? specifically
points to fructose as a contributor. The research team
surveyed 4?528 adults who had no history of high blood
pressure? analyzing their diets specifically for fructose
content. People who consumed 74 grams (2.6 ounces) of
fructose a day or more had a 28 percent increased risk
of blood pressure readings of 135/85 or higher and a 77
percent higher risk of extreme high blood pressure? at
160/100 or more. However? the study cannot establish a
cause and effect relationship? which would require a
randomized clinical trial to compare other types of
sugars.
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+-------------------- Diabetic Recipe --------------------+
Crunchy Summer Vegetable Salad
(makes 12 servings)
2 1/2 cups (415 g) fresh corn kernels, about 5 medium ears
2 cups (320 g) fresh or frozen peas
8 ounces (240 g) jicama, peeled and julienned
8 ounces (240 g) fresh cauliflower florets, trimmed &
thinly sliced
1 large red bell pepper, 8 ounces (240 g), seeded &
julienned
1/2 pound (240 g) fresh bean sprouts
Dressing:
2 shallots, minced
2 tablespoons (30 ml) white wine or champagne vinegar
3 tablespoons (45 ml) grapeseed or canola oil
1/4 cup (12 g) snipped fresh chives
salt (optional) and freshly ground pepper to taste
1. In separate pots of boiling water, blanch corn and the
peas for 2 minutes, drain well, and place in a large bowl.
2. Add the jicama, cauliflower, red bell pepper, and bean
sprouts. Cover and refrigerate until ready to serve.
3. Just before serving, whisk together the dressing
ingredients. Pour over the vegetables and toss. Serve at
once.
Per serving: 102 calories (33% calories from fat),
4 g protein, 4 g total fat (0.4 g saturated fat),
15 g carbohydrate, 4 g dietary fiber, 0 cholesterol,
14 mg sodium
Diabetic exchanges: 1 carbohydrate (1 bread/starch),
1/2 fat
Copyright 1997-2010 Vertical Health, LLC
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