Diabetic Digest - Wednesday, September 7, 2011
Readers: For the last few weeks I've been weighing myself every Sunday morning to see if cutting back on my insulin and the amount of food I've been eating has been having any effect on my weight.
There hasn't been much change, but then again I haven't been exercising too much lately. That's because the heel of my left foot has been killing me for a few weeks now. I want to go and get back to taking long walks after dinner, but the pain is crazy. I think that I need to consult my podiatrist so that I can get back to a healthier look and feel.
It's always something, isn't it? I've got to get all my ducks in a row if I'm going to get to in some sort of shape other than pear.
Wish me luck.
Regards,
Steve P.S. If you are not subscribed to our free Deal of the Day newsletter you are missing out on some big savings. Every day we feature a new item at discounts of 50, 70, 80 and even 90 percent! And now we have Deal of the Day apps for your Android or iPhone. Download the app now for free and start receiving recession busting products on everything from electronics to Egyptian sheets.
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Health Videos*-- Diabetes News --*Filtered coffee could help defend against diabetesScientists in Norway have claimed that consuming a lot of filtered and boiled coffee could help reduce the risk of developing type 2 diabetes.
The Norwegian Institute of Public Health research, which assessed the amount of coffee consumed by 360,000 non-diabetic people from health studies carried out between 1985 and 1999, showed that people who drank at least nine cups of boiled coffee faced a 35 per cent lower risk of developing type 2 diabetes than those who drank less than one cup every day, once other factors were taken into account. In addition, people who drank around the same amount of filtered coffee saw a lowering of risk by 38 per cent.
The scientists focused on the association between drinking filter and boiled coffee between the ages of 40 and 45 and the development of type 2 diabetes between the ages of 45 and 60. Researcher Vidar Hjellvik commented "This study found that the risk of developing type 2 diabetes decreased with increasing coffee consumption in approximately the same degree for boiled and filtered coffee."
The results do not mean that people should overindulge in coffee, however, as this could result in other potential health problems, and most people are not recommended to drink nine cups of coffee a day. Also, previous studies have indicated that boiled coffee increases cholesterol levels and could result in a heightened risk of cardiovascular disease.
(2011 Diabetes.co.uk)
Original Article:
Filtered coffee could help defend against diabetes*-- Diabetic Recipe --*Creamy Cheesecake with Fresh RaspberriesServings: 12
Prep time: 20 minutes
Cook time: 45 minutes
Total: 1 hour 5 minutes
Ingredients* 1 cup graham cracker crumbs
* 2 tablespoons margarine, melted
* 3 large eggs, separated
* 1 large egg white
* 1/4 teaspoon cream of tartar
* 3/4 cup 2 tablespoons spoon-for-spoon sugar substitute
* 2 tablespoons cornstarch
* 4 cups low-fat cream cheese
* 1 1/2 teaspoons teaspoons grated lemon zest
* 2 teaspoons teaspoons pure vanilla extract
* 2 tablespoons tablespoons sugar-free red raspberry preserves
* 1 cup fresh raspberries, rinsed and drained dry
Directions1. Preheat oven to 325°F.
2. Combine the graham cracker crumbs and margarine. Pat evenly over the bottom and about 1/2 inch up the sides of a 9 1/2-inch springform pan. Bake in oven for 7 minutes.
3. Meanwhile, using an electric mixer on high speed, beat the 4 egg whites and cream of tartar in a large bowl until foamy. Gradually add 6 tablespoons of the sugar substitute, 1 tablespoon at a time, beating until egg whites form stiff peaks.
4. In another large bowl, stir the remaining sugar substitute with the cornstarch, then add the egg yolks, cream cheese, lemon zest, and vanilla. Beat (using the unwashed beaters) until well blended.
5. Fold beaten egg whites into cheese mixture. Spoon the mixture into the partially-baked crust.
6. Bake in the oven until center barely jiggles when cheesecake is gently shaken, 45 to 50 minutes.
7. Remove from oven and cool completely.
8. While the cheesecake is cooking, melt the raspberry preserves in a small pan over medium heat, stirring often.
9. Cool, stirring occasionally, until the preserves form a thick syrup (that should take about 5 minutes).
10. Remove the outside of the springform pan.
11. Mound fresh raspberries on the cheesecake and drizzle with preserve syrup. Chill.
12. When ready to serve, cut the cheesecake into wedges.
Nutrition InformationPer serving: 172 calories (18% calories from fat), 8 g protein, 4 g total fat (0.9 g saturated fat), 29 g carbohydrates, f1 g dietary fiber, 56 mg cholesterol, 254 mg potassium, 161 mg sodium
Diabetic exchanges: 2 carbohydrate (1 bread/starch, 1 skim milk), 1 fat
(1997 - 2011 Vertical Health LLC)
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