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Diabetic Digest - Wednesday, March 24, 2010

Readers:

Today I'm concerned with... Understanding High Blood
Pressure and learning to Eat to Lower Blood Pressure.
Which are the titles of the health related video clips
I have selected for you.

Understanding High Blood Pressure

A quarter of Americans have high blood pressure, and almost
half of them are not even aware of their condition! Find
out if you may be among those living with hypertension.

Watch It Now: http://www.evtv1.com/player.aspx?itemnum=9256

And...

Health Tip: Eat to Lower Blood Pressure

High blood pressure is a precursor to more than one deadly
condition, but the DASH diet can help. Learn how to eat
for your healthiest self!

Watch It Now: http://www.evtv1.com/player.aspx?itemnum=10781

I hope you enjoy these clips and they help you to improve
your health or keep your healthy lifestyle right on track.

Regards,
Steve

Follow Your Favorite GopherCentral Publications on Twitter:
http://www.gophertweets.com/ More Coming Soon!

Visit the Diabetic Update Forum and post your comments at:
http://diabetes.gophercentral.com

Concerned about your health? Evtv1.com has videos for you!
http://www.evtv1.com/Health.aspx

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--------- Potential new diabetes drug is studied ---------

COLUMBUS, Ohio - Ohio State University scientists say an
experimental oral drug has successfully lowered blood
sugar levels and inflammation in mice with type 2 diabetes.

The scientists, led by Associate Professor Abhay Satoskar,
said the drug consists of a synthetic molecule that stops
the biological activity of a protein called macrophage
migration inhibitory factor, or MIF.

The researchers said they first determined that mice
genetically engineered not to carry the MIF protein are
less likely to develop symptoms of type 2 diabetes. That,
they said, suggests MIF has a role in at least two hall-
marks of diabetes: impaired blood sugar control and the
presence of other inflammatory proteins.

The scientists then treated diabetic mice with the
investigational drug and found most animals showed lower
blood sugar levels and reduced inflammatory proteins in
their blood when compared to untreated mice with type 2
diabetes.

"We also found that if we stopped administering the drug,
then the blood sugar level would go up," Satoskar said.
"This does not present a cure for diabetes, but we think,
if it is approved in humans, that it has potential to
become an oral drug taken for the long term to control a
very common symptom of the disease."

The study is to appear in the Journal of the Federation
of American Societies for Experimental Biology.

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Diabetic Recipe

Roasted Spring Leg of Lamb with Sweet Mint Sauce

(makes 8 servings)

6 large cloves garlic, thinly sliced
2 tablespoons (8 g) chopped mint
1/2 teaspoon (2 g) chopped fresh rosemary
1 teaspoon (5 ml) olive oil
1 spring leg of lamb about 5 to 5 1/2 pounds (2250 to
2490 g) pounds, fat removed

sweet mint sauce
1/2 cup, about 1/2 ounce (15 g), loosely packed fresh mint
leaves
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) white wine vinegar
1 tablespoon (15 ml) water
1 large clove garlic, chopped
1/8 teaspoon (0.6 ml) sugar substitute or to taste
freshly ground pepper
1/8 teaspoon (0.6 ml) kosher salt

1. Pre heat oven to 450° F. (230° C, Gas Mark 8)).

2. Using a sharp knife, make slits 1 inch (2.5 cm) deep
all over the lamb. Insert the garlic. In a small bowl,
combine the mint and rosemary. Rub the lamb with the
olive oil and the herb mixture.

3. Place the lamb on a rack in a roasting pan and roast for
30 minutes. Reduce the heat to 350° F(180°C, Gas Mark 4)
and continue to roast until an instant meat thermometer
placed in the thickest part of the meat, away from the
bone, registers 135°F (57°C ) for rare or 140°F (60°C),
about another 45 minutes.

4. To make sweet mint sauce: In a food processor or
blender, place the mint, oil, vinegar, water, garlic,
and sugar substitute. Process until smooth. Add the
pepper and salt. Set aside until ready to serve.

5. To serve, slice thin slices of lamb and top each
serving with 2 teaspoons (10 ml) of the mint sauce.

Per 4-ounce serving: 253 calories (47% calories from fat),
32 g protein, 13 g total fat (3.6 g
saturated fat), 1 g carbohydrate,
0 dietary fiber, 184 mg potassium,
108 mg sodium

Diabetic exchanges: 4 lean protein

Copyright 1997-2010 Diabetic-Lifestyle.

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