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Diabetic Digest - Wednesday, April 3, 2013


I'm trying to get into some kind of shape, other than pear, but the weather doesn't seem to want to help me out with that. I'm sure that you're probably yelling at your screen as you read this with encouraging intent. Things like, "Join a gym you lazy bum," or "Toughen up and put on a jacket," or "What, you can do situps in your own house?"

The weather is getting better as we get closer to the warmth of summer, but not fast enough for what I need to do. I guess I am being a bit of a baby and I should suck it up and brave the chilly spring air. I've got to stop letting little things keep me from my goal. I need to get healthy, lose a few pounds, and know that it's up to me to do this. If I want to go for a long brisk walk nothing is going to stop me.

Sometimes I just need to get things out to see the solution, or at the very least make a plan. I'm going to exercise whether the weather is pleasant or not. Because if I can't do this now what am I going to do when winter comes back?

That's it, it's time to get healthy!


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*-- Diabetic News --*

High-fat meals can affect glucose levels and insulin requirements in type 1 diabetes

Washington - Joslin researchers studying patients with type 1 diabetes have found that dietary fat can affect glucose levels and insulin requirements.

These findings have major implications for the management of type 1 diabetes.

Research has shown that dietary fat and free fatty acids (FFAs) impair insulin sensitivity and increase glucose production. Most studies have focused on the role of fat in the development of type 2 diabetes. However, studies of people with type 1 diabetes have shown that higher-fat pizza meals cause hyperglycemia hours after being consumed.

In reviews of continuous glucose monitoring and food log data from adult patients with type 1 diabetes, Joslin clinicians observed that "several hours after eating high-fat meals, glucose levels went up," said study lead author Howard Wolpert, MD, Senior Physician in the Joslin Clinic Section on Adult Diabetes and the Director of the Insulin Pump Program at Joslin.

"We wanted to determine the underlying cause of these unexplained fluctuations," he noted.

Seven participants (adults with type 1 diabetes with an average age of 55) successfully completed the study. They spent two days at Beth Israel Deaconess Medical Center eating carefully controlled meals and having their glucose and insulin levels monitored.

All breakfasts and lunches featured identical low-fat content. The two dinners had identical carbohydrate and protein content but one was low-fat and the other high-fat. For two 18-hour periods beginning before dinner, participants had their insulin automatically regulated by a closed-loop system and their glucose and plasma insulin levels tested at frequent intervals.

Study results showed that participants required more insulin after eating the high-fat dinner than the low-fat dinner (12.6 units compared to 9 units). In contrast, the two breakfast meals required similar insulin doses. Despite the increased insulin, participants had greater hyperglycemia after the high-fat dinner with insulin levels elevated five to ten hours after the meal. The average increase in insulin was 42 percent with significant individual differences.

"These findings highlight the limitations of basing mealtime insulin dosing for type 1 diabetes solely on carbohydrate intake. We need to consider fat as well as carbohydrates in insulin dosing calculations as well as in nutritional recommendations," said Dr. Wolpert.

Original Article: High-fat meals can affect glucose levels and insulin requirements in type 1 diabetes

*-- Diabetic Recipe --*

Frozen Bananas on a Stick

Servings: 6
Prep time: 5 minutes
Cook time: 1 hour
Total: 1 hour 5 minutes

3 medium ripe bananas
1 4-ounce carton fat-free vanilla yogurt
1/2 cup Grape Nuts cereal

1. Peel bananas and cut in half crosswise.
2. Insert a wooden stick into the flat end of each banana half.
3. Using a small spatula, spread some of the yogurt onto the sides of each banana half and immediately roll in the Grape Nuts.
4. Place on a waxed-paper lined baking sheet and freeze firm (should take about an hour).
5. Once frozen, wrap each banana in plastic wrap or insert into a self-sealing plastic bag. Eat frozen.

Nutrition Information
Per Serving: 106 calories (3% calories from fat), 3 g protein, trace total fat (0.1 g saturated fat), 25 g carbohydrate, 2 g dietary fiber, 1 mg cholesterol, 75 mg sodium
Diabetic Exchanges: 1 1/2 carbohydrate (1/2 bread/starch, 1 fruit)

Original Recipe: Frozen Bananas on a Stick


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