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Diabetic Digest - June 11, 2014

Readers:


Whenever I get in exercise mode I tend to find myself with low blood sugar afterwards. Today, I have a great article about this topic that offers a few tips to keep in mind when exercising - especially young people.

Plus, enjoy a delicious recipe for Grilled Steak Fajitas. Get out your grill and get to it!

Regards,
Steve


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Comments? Questions? Email Steve


*-- Diabetic News --*

Watch for Lows After Workouts

It's no secret that exercise provides countless health benefits, but for youth with type 1 diabetes it can also pose a risk. Researchers studied the effect of moderate to vigorous exercise in 14- to 20-year-olds with type 1 diabetes. For three to five days, the 19 participants wore accelerometers to measure their activity and continuous glucose monitors (CGMs) to track glucose levels. Participating in moderate to vigorous exercise was linked to a greater risk for hypoglycemia (blood glucose at or below 70 mg/dl) overnight and during the following day. Keeping in mind the extended effects of exercise on blood glucose may help you adjust insulin and food to aid in preventing lows.

Source: Diabetes Care

Original Article: Watch for Lows After Workouts


*- Diabetic Recipe -*

Grilled Steak Fajitas

Servings: 12
Prep time: 15 minutes
Cook time: 20 minutes
Total: 35 minutes

Ingredients
4 cloves garlic, minced
2 tablespoons fresh lime juice
1 tablespoon Worcestershire sauce
2 tablespoons ground cumin
1 teaspoon chili powder
2 pounds sirloin steak or flank steak, trimmed of all fat
olive oil cooking spray
3 bell peppers, 1 pound total -- 1 red, 1 yellow, and
1 green, seeded and cut into thin strips
1 large red onion, 12 ounces, thinly sliced
3 cloves garlic, minced
12 7-inch fat-free flour tortillas, warmed according to package directions
salt and pepper, to taste

Directions
1. Combine the ingredients for the marinade in a shallow dish. Place the steak in the marinade, cover, and refrigerate overnight or for at least 6 hours, turning steak twice.
2. Start the grill or preheat the broiler.
3. Remove the steak from the marinade and grill or broil for 2 to 4 minutes per side for medium-rare. Transfer steaks to a carving board and let stand for 10 minutes.
4. While steak is standing, lightly coat a nonstick skillet with cooking spray and place over medium-high heat. Add the peppers, onion, and garlic, stirring until vegetables are softened, about 5 minutes.
5. Slice the steak very thin across the grain (It's very important that you do slice them across the grain and very thin; this will help them cook better.) Arrange the steak slices and pepper-onion mixture on a large heated serving platter, with rolled up warm tortillas alongside.
6. Serve immediately.

Nutrition Information
Per serving: 228 calories (13% calories from fat), 20 g protein, 3 g total fat (1.4 g saturated fat), 29 g carbohydrate, 2 g dietary fiber, 46 mg cholesterol, 383 mg sodium
Diabetic exchanges: 2 very lean meat, 1 1/2 carbohydrate (1 1/2 bread/starch), 1 vegetable

Original Recipe: Grilled Steak Fajitas

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