Follower Sunday: Thank You Readership! Well-Seasoned Registered Dietitian and Chef from Oldways, Shares New Ways, with Tuna Stuffed Cherry Peppers

By Anthony J. Sepe

http://fromadietititiansperspective.blogspot.com

http://www.medicalnutritiontherapyservices.com

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe. To those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.” It is also a way to “Pay it Forward.” Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you. It is my pleasure to provide for you this week, my colleague, Adriene Worthington, and her recipe: “Tuna Stuffed Cherry Peppers .

     Adriene began her relationship with food when she prepared  her first scrambled eggs  and toast at the age of three. Ever since that fateful morning, food has played a major role in her personal and professional life. Growing up in Arizona, she was surrounded by a colorful array of flavors and her family ensured that none went untested. After culinary school, she welcomed varied opportunities in the food service industry and held many positions including Baker, Chef, Caterer and Dining Service Director. An interest in food science led her to the field of nutrition. She worked as a tech in the Metabolic Research Unit at the USDA’s Human Nutrition Research Center on Aging at Tufts University while obtaining her B.S. from Simmons College. Adriene was a Clinical Dietitian in a rehabilitation hospital before she took her current position at Oldways, a food issues think tank in Boston, MA, where she is the Program Dietitian and educates consumers about healthful eating patterns.

© Tuna Stuffed Cherry Peppers

Developed and reprinted with permission from Adriene Worthington, RD

  

Ingredients:

1 jar mild cherry peppers (12 each)
1 can tuna packed in olive oil, drained (reserve about 2 tsp of the oil)
2T minced red onion
1 scallion, minced
3 T grape tomatoes, quarter lengthwise (about 8-10)
1 clove of garlic, minced
tip of a jalapeño (or Serrano) chile, minced
1 T parmesan or romano cheese, grated
1/4 tsp fish sauce
1/4 tsp salt
1/4 tsp black pepper
1/4 cup balsamic vinegar
fresh lemon

Preparation Method:

1. In a bowl, combine tuna, oil, onion, scallion, garlic, salt, pepper, chile, cheese, fish sauce with a fork. Squeeze lemon over it, and combine lightly with a fork, just until mixed. Set aside.
2. Drain the cherry peppers. Cut the stem out with a paring knife, in a circular motion. Dig out and/or tap out the seeds. Rinse them inside and out and allow to drain in a colander, cut side down.
3. Place the balsamic vinegar in a small saucepot. Heat over medium high until bubbling, and reduce by half. Be really careful here: it can burn quickly if you don't keep an eye on it. When it coats a spoon, its done. Remove from heat.
4. Fill each cherry pepper with about a tablespoon or so of the tuna mixture. If you have remaining, divide it among them. To serve, place them on a dish and drizzle balsamic reduction over the top.

I love this with fresh green beans or over lettuce. I always thought it would be great if I made a breading and baked them for a bit to get a crispy top...

Adriene Worthington, RD, LDN

Program Dietitian

Oldways - Changing the Way People Eat

266 Beacon Street, Boston, MA 02116

http://www.oldwayspt.org

Fear and Food Choice

Molly Morgan, RD, CDN in Healthy Life explains about taking the fear out of your food choices and learning more about organic and local foods.

It has been described that many consumers have expressed their concern about the potentially hazardous health effects from exposure to pesticides, hormones, and antibiotics in the food supply by putting their money where their mouths are.  Even during the hardships of our current state of the economy, consumers are willing to spend extra money on organic foods.

Are organic foods better for us?  Are they more nutritious? Are they safer to eat than conventional farming methods?  Do small local farms operate just like large conventional farms? All of these questions are making consumers more confused than ever.

For over 50 years, family-operated farms have been replaced by large-scale farming and livestock operations.  This increase in agricultural productivity has also coincided with the routine use of pesticides, synthetic fertilizers, antibiotics, and hormones.

Recent studies suggest that pesticides, particularly organophosphate insecticides and other pollutants are linked to ADHD, obesity, diabetes, and learning disorders.  More research is still being conducted in this area.

Eating organic foods is the best way to reduce exposure to toxins used in conventional agricultural practices.  Organic farmers do not use chemical pesticides or fertilizers made with synthetic ingredients or sewage sludge.  They don’t use any bioengineering methods or ionizing radiation.  Instead, organic farmers rely on beneficial insects, companion planting, and natural soil replenishment.

Many are familiar with the green and white organic seal.  This seal assures us that food items have met stringent USDA Standards and passed inspections.  Please note:  packages labeled with random terms such as free range, hormone free or natural, are not the same as certified organic.

Also, consumers should realize that even though a product bears the green and which organic seal, it does not mean that it is safe or healthy.  These products could still be loaded with organic sugar or organic fat or they could be contaminated with dangerous bacteria.

The organic seal reassures consumers that their food dollar is promoting sustainable farming methods, that the produce they purchase is likely to contain lower levels of pesticide residues; and that the organic meat and poultry that they consume will have been raised without hormones or antibiotics.

At this point in time, these foods are not guaranteed to be safer, healthier or even more nutritious than conventional foods.  While many people believe that organic produce is more flavorful and some will argue that it is more nutritious, that’s hard to find conclusive evidence.

Although, it is important to note that many organic farmers use older, more nutritious varieties of seeds, in this case it may not be the organic process, but the heirloom vegetable that makes the difference.

The take away is this:  Don’t let the fear of pesticides reduce your pleasurable consumption of health-promoting fruits and vegetables.  Minimize your families exposure and maximize your budget by purchasing your groceries from small local farmers, food co-ops, or by joining a Community Supported Agriculture (CSA.)

When our food is purchased locally, the food dollars stay within and strengthen the local economy.  Buying locally also reduces the resources used to transport, store, and package goods.  Local foods nourish us, the community and the planet.

Many small local farmers may practice organic, sustainable methods although they may not have the official certification, which is due to financial or time constraints.  View websites such as the following:  http://www.eatwellguide.com to find farmers, CSA’s, restaurants and other local sources of organic products.

Enjoy healthy and happy eating!

Follower Sunday: “Thank You Readership!” Guest-Chef and Registered Dietitian Sophia Medinsky Shares Healthy Recipe for Kids

by Anthony J. Sepe

http://fromadietitiansperspective.blogspot.com

http://www.medicalnutritiontherapyservices.com

 

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  To those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you.  It is my pleasure to introduce this week, colleague Sophia Medinsky, RD, CDN, with a  Strawberry Cottage Cheese Recipe.

This is a delicious snack every child will love.

©  Strawberry Cottage Cheese

Recipe submitted and reprinted with permission by Sophia Medinsky, RD.

Ingredients:

2 cups fresh strawberries, sliced

2 cups Low Fat 2% cottage cheese, drained

Slivered almonds for garnish

Preparation:

In 4 dessert cups, layer cottage cheese and sliced strawberries alternatively until cups are full. Garnish with slivered almonds if desired.

4 servings

Nutrition Information per serving:

Calories: 130

Protein: 17 g

Total fat: 2 g

Dietary Fiber: 2 g

Calcium: 91 mg

Follower Sunday: “Thank You Readership!” Guest-Chef Amy Campbell of Joslin, Delivers Goodies

By Anthony J Sepe

http://www.medicalnutritiontherapyservices.com

http://www.fromadietitiansperspective.blogspot.com

 

As one of the 2009 Egg Ambassadors, Amy was invited to share a recipe from the American Egg Board.  She has grown-up making these meringue cookies.  They’re light an airy, and not high in fat.

These are called:  the Forgotten Cookies (or Meringue Kisses.)

These delicate clouds of meringue are drop cookies, the easiest type of cookie you can make. Once you’ve beaten egg whites with sugar and folded in ground nuts, simply drop the batter from a spoon or push it through a pastry bag or a food-storage bag onto cookie sheets. Then, bake the Meringue Kisses in a very low oven, turn off the heat and “forget” the cookies while they finish drying in the cooling oven. If possible, make Forgotten Cookies on a dry day so they don’t absorb moisture from the air, flatten out and lose their crispness. For this versatile cookie, you can use any ground nut you like, from pistachio to macadamia, or no nuts at all, as in some of the variations.

©  Forgotten Cookies (or Meringue Kisses)

Recipe reprinted with permission by Amy P. Campbell

Ingredients

• 4 egg whites
• 1/2 teaspoon cream of tartar
• 1 3/4 cups confectioners’ sugar OR 1 cup granulated sugar
• 2 cups (8 oz.) ground almonds

Preparation

In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating constantly until whites are glossy and stand in stiff peaks. (If using granulated sugar, rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.) Gently fold in almonds.

Drop by tablespoonfuls' or pipe through pastry tube or food-storage bag onto lightly greased or lined (foil or waxed, brown or parchment paper) baking sheets.

Bake in preheated 225° F oven until firm, about 1 hour. Turn off oven. Let stand in oven with door closed until cool, dry and crisp, at least 1 additional hour.

Store in tightly sealed container with waxed paper between layers. (If stored cookies lose crispness, bake in preheated 200° F oven about 15 to 20 minutes.)

Variations:

Use amounts listed for 1 batch of cookies. To make 2 variations at a time, divide meringue mixture equally between 2 bowls. Beat or fold 1/2 the ingredient amounts listed for each variation into 1 of the bowls. For all variations, omit ground almonds.

Brandy Alexander – Beat in 1/2 cup unsweetened cocoa, 2 teaspoons vanilla and 1/2 teaspoon brandy extract.

Cherry/Almond – Fold in 1 cup chopped, drained maraschino cherries and 1 cup chopped almonds.

Chocolate – Beat in 1/2 cup unsweetened cocoa and 2 teaspoons vanilla.

Citrus – Beat in 2 tablespoons grated orange peel, 1/2 teaspoon lemon extract and a few drops yellow food coloring.

Mint/Chocolate Chip – Beat in 1/2 teaspoon mint extract and a few drops green food coloring. Fold in 1 cup semi-sweet chocolate morsels.

Rocky Road – Beat in 2 teaspoons vanilla.  Fold in 1 cup semi-sweet chocolate morsels and 1 cup chopped nuts.

Thank you,

Amy Campbell

Amy P. Campbell, MS, RD, LDN, CDE

Manager, Clinical Education Programs

Healthcare Services

Joslin Diabetes Center

One Joslin Place

Boston, MA 02215

Phone: 617-226-5824

Fax: 617-226-5805

Eating, Living, Health and Aging

How should we eat as we age?  Which foods are likely to keep us most healthy, and which ones should we limit?  Is it possible to eat well and stay within a healthy weight?  These and other questions are addressed in “Eating Well as You Get Older,” a topic added to NIH SeniorHealth, the health and wellness website developed by the National Institute on Aging (NIA) and the National Library of Medicine (NLM), both part of the National Institutes of Health.

“Eating well is vital at any age, but as we become older,the daily food choices can make an important difference in our health.  Good nutrition is one component of an overall strategy to stay healthy,” says Richard J. Hodes, MD, director of the NIA, which developed the content for the topic on NIHSenior Health.

Eating a well-planned, balanced mix of healthful foods every day may help prevent heart disease, type 2 diabetes, bone loss, some kinds of cancer, and anemia.  Eating healthfully may not always be easy for us as we age.  Changing appetites, slower metabolism, eating alone, buying ready-to-eat meals, and living on a fixed income can affect the quality of one’s food choices. Yet our need for nutritious foods does not diminish with age.  In fact, as we age, our bodies require essential nutrients to help us maintain function, and most of those nutrients are found in foods.  “It is important for older adults to select foods that provide them with the nutrients and energy they need for healthy, active living,” says Hodes.

In addition to learning how to make wise food choices, older adults will find information  about food labels, food safety, meal planning and food shopping, and ways to enhance the enjoyment of eating at http://nihseniorhealth.gov/eatingwellasyougetolder/toc.html.

Older Americans (one of the fastest-growing groups using the Internet) increasingly turn to the web for health information.  In fact, 68% of online seniors surf for health and medical information when they visit the web.  NIHSeniorhealth, which is based on the latest research on cognition and aging, features short, easy-to-read segments of information that can be accessed in a variety of formats, including large print, open-captioned videos, and audio.  Additional topics coming soon to the site include Parkinson’s Disease, Complementary and Alternative Medicine, and Leukemia.

Source: The National Institutes of Health

Follower Sunday: “Thank You Readership!” Guest-Chef & Author, Elizabeth Ward Inspires us: Healthy Taco Salad

By Anthony J. Sepe

http://fromadietitiansperspective.blogspot.com

http://www.medicalnutritiontherapyservices.com

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  To those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you.  It is my pleasure to introduce this week, my colleague, Guest-Chef and Author of,  Expect the Best: Your Guide to Healthy Eating Before, During, and After Pregnancy,  Elizabeth M.Ward, MS,RD.

 

Elizabeth M. Ward, MS, RD

Elizabeth M. Ward, M.S., R.D., is a freelance writer and nutrition consultant. She is the author of The American Dietetic Association’s Expect The Best: Your Guide to Healthy Eating Before, During, and After Pregnancy (Wiley, 2009); The Pocket Idiot’s Guide to the New Food Pyramids (Alpha Books, 2006); The Complete Idiot’s Guide to Feeding Your Baby and Toddler (Alpha Books, 2005); Healthy Foods, Healthy Kids, A Complete Guide to Nutrition for Children from Birth to Six Years Old (Adams Media, 2002). Ward writes on a regular basis for several publications including Men’s Fitness and WebMD.com. She is also a contributing editor for Environmental Nutrition.  She can be reached at www.ElizabethWardRD.com.

 

©  Elizabeth Ward’s Taco Salad

Recipe reprinted with permission by www.ElizabethWardRD.com .

 

Taco Salad

Serves 1.

Black beans and corn lend fiber, phytonutrients, and protein to this nutritious and delicious main-dish salad.

Ingredients:

2 cups leafy greens, such as romaine lettuce

1 medium tomato, chopped

¼ avocado, peeled and sliced

½ cup canned black beans, drained and rinsed well

½ cup cooked corn

½ cup crumbled baked tortilla chips

¼ cup grated reduced-fat cheddar cheese

1 teaspoon olive oil

1 tablespoon lime juice

Chopped fresh cilantro (optional)

Method:

In a medium bowl, toss together the greens, tomato, avocado, beans, and corn. Toss with the tortilla chips and grated cheese. Dress with the olive oil and lime juice. Transfer to a plate and garnish with cilantro, if desired.

Per Serving

Calories: 484

Total fat: 14 grams

Saturated fat: 3 grams

Trans fat: 0

Cholesterol: 8 milligrams

Sodium: 749 milligrams

Carbohydrate: 73 grams

Dietary fiber: 15 grams

Protein: 23 grams

Calcium: 260 milligrams

Iron: 4 milligrams

 

Visit Elizabeth at the following:

www.ElizabethWardRD.com .

www.expectthebestpregnancy.com

Did you know? A Serving Shocker

Even when we are trying to be careful, there are things waiting to sabotage our best efforts.  Without  steely resolve, supportive friend power and sometimes a handy calculator, every dining choice is loaded with treachery. Yikes!

Let’s say we want to lose 1 to 2 pounds a week.  That means we need to reduce the amount of food  we eat each day by 500 to 1,000 calories.  (500 calories less x7 days = 3500 calories less to have lost 1 pound.)  Or, let’s say we’re happy at the current weight and of medium build, eating about 1600 calories a day, is approximate.  Either plan is do-able, provided we keep a close watch on portion sizes, nutrition labels and calories.  Otherwise, the number of servings we’re getting in, even seemingly healthy food like grilled chicken and orange juice, might shock us. 

PASTA: 

• What we get

Order a bowl of spaghetti at a restaurant and you’ll likely get 4 cups of noodles, which exceeds the entire day’s recommended amount of grains by 2 servings.

• What we Lose

We have already consumed half of the 1600 calorie diet for the day. Ease-up on grain until the next day.

Bagel:  

• What we get

There are 4 servings of grains in the average 4-ounce store-bought or bakery bagel.  One serving of pasta fits in the palm of your hand.

• What we Lose

Polishing off 1 full bagel practically maxes us out for the 5 ounces of grains a day the USDA recommends.  Half a mini bagel is a true single serving.  Nutrition Fact:  Nutritional information found on  food labels is based upon a diet of 2,000 calories a day.

Steak:  

• What we get

Plenty; actual more than enough.  A 5-ounce steak might be the smallest we find at the grocery store.  That will give you 250 calories and 8 grams of fat.

• What we Lose

The USDA recommends 3-4 ounces of lean meat each day.  An egg at breakfast and a sandwich for lunch leaves about an ounce of meat for dinner, or about 1 bite.  A typical restaurant steak is 10 servings of meat.

Chicken Breast 

• What we get

Chicken breast at the grocery store weight about 7 ounces, and contain 22 calories and 2.5 grams of fat.

• What we Lose

If we enjoy chicken plumped with water and salt, we’ll be on the fast track to exceeding the daily 2400 milligrams of sodium(about a teaspoon) the USDA recommends.  A raw chicken breast can contain 1,000 mg of sodium.

 

Orange Juice  

• What we get

A delicious drink with zero fat, but 100 calories for every 8 ounce cup.

• What we Lose

The USDA says on service of fruit juice is a 1/2 cup. Most of us pour one or two cups into a glass, giving us 2 to 4 serving of fruit, according to Melinda Johnson, MS, RD a spokeswoman for the American Dietetic Association(ADA).  There are 4 serving of fruit in the USDA’s 1600 calorie diet.  A glass of orange juice can contain 40 g of sugar.

Source: Your Health

WHAT TO EAT…OR NOT EAT

By choosing nutrient-rich foods that provide the most nutrients per calorie, we can build healthier diets and start down a path of health and wellness.  The nutrient-rich-foods way of eating, emphasizes choosing foods based upon their total nutrient package, including vitamins and minerals, instead of choosing sugar and salt.  It offers a positive foundation to help us build overall healthier eating habits and meet personal nutrition needs over a lifetime.

 

Choosing nutrient-rich foods first is a positive and realistic way to think about eating, and focuses on enjoying food, instead of avoiding it.  Because nutrient-rich foods are familiar, easy to find, and represent the food categories, achieving balance and building a healthier diet is simple and stress-free.  Selecting nutrient-rich foods and beverages first, is a way to make better choices within your daily eating plan.  Choose first among the food categories:

• Brightly colored fruits and 100% fruit juice
• Vibrantly colored vegetables and potatoes
• Whole, fortified, fiber-rich grain foods
• Low-fat and fat-free milk, cheese, and yogurt
• Lean meats, poultry, fish, eggs, beans, and nuts
• For additional information about healthful eating habits, contact your local registered dietitian, diet technician, registered or  medical physician.

Source: The American Dietetic Association

Summer Fun!

Fruit Kabobs and yogurt dip- These kabobs are tasty, year round snack or dessert.  All types of fruits are packed with beneficial phytochemicals (Plant chemicals) that can help lower your risk of heart disease, cancer, and other diseases.  Try plain yogurt with a dash of vanilla and sugar substitute.  It’s higher in calcium than flavored varieties.

Ingredients:

3 cups cut or small whole mixed fruit (melon, berries, peaches, nectarines and/or plums in the summer; pears and apples in the fall; grapefruit, oranges, tangerines, and/or kiwi fruit in the winter)

8 wooden or metal skewers

3 cups aspartame-sweetened or  plain fat-free yogurt

1 tsp vanilla

sugar substitute (optional)

 

Method:

1. Thread the fruit onto the skewers, alternating different types of fruit.
2. If using plain yogurt, flavor with vanilla and sugar substitute.  Serve 2 skewers to each person, along with 3/4 cup of yogurt for dunking or spooning over the fruit.

Source: Weight Watcher’s

Makes 4 servings; 2 pts per serving

Judge Sonia Sotomayor Does Confront Bias Suspicions

By Anthony J. Sepe

http://fromadietitiansperspective.blogspot.com

 

The Associated Press poll suggests that Americans have a more positive view of Judge Sotomayor than they did of any of former President George Bush’s nominees to the high court.  Sotomayor, who would be the high court’s first Hispanic and its third woman, told senators she would follow the law, as a judge without letting her life experiences inappropriately influence her decisions.  “Ultimately and completely, a judge has to follow the law no matter what their upbringing has been,”  said Senator Patrick Leahy, quoting the nominee as saying in their closed-door session.  Thank goodness that the Court nominee can meet with lawmakers and that the Judiciary Committee Chairman, can actively listen.  Thank goodness that our calories don’t know the difference between day and night!  Now, that doesn’t mean that we have a license to eat anything we want without caution, it does mean we can eat, with moderation.  Our bodies need a constant supply of energy, but I’m referring to non-nutrient dense items.  While we can’t change age, gender or our heredity, we can significantly make an impact upon our body and increase the amount of energy we burn.

 

Like meat, black beans supply protein and iron.  They also are rich in fiber, provide folate, and have no fat.  Serve this dish as an appetizer, or pair it with a green salad for a light, but filling low calorie, low-point lunch.  And, because of my love of food, my passion about weight loss and love and passion for Weight Watcher’s, here’s a great recipe for you today:

ZESTY BLACK BEAN AND SALSA DIP

Ingredients:

8-(6”) corn tortillas

1 (15-16oz) can black beans, drained and rinsed

1 (8oz) jar salsa

Procedure:

Preheat oven to 350 degrees. Spray 2-baking sheets with cooking spray. Cut each tortilla into 6 wedges.  Spread out the wedges on the baking sheets and bake until crisp, ~10-15 minutes.  While the tortillas are baking, combine the beans and the salsa, and place in a bowl.  Place the tortillas in a basket and serve with the dip.  Makes 4 Servings; 5 points per serving.

Recipe Source: Weight Watcher’s.

Flavored Fish of Rome

by Anthony J Sepe

http://fromadietitiansperspective.blogspot.com

 

Flounder, otherwise known as sole, was the flavored fish in Ancient Rome.  It was called Solea Jovi. A famous French chef of the 19th century created fillet de sole.  Depending on the species, the sizes of flounder and sole vary greatly.  they are sold either dressed whole or as fillets, which should be firm and moist.

Ingredients:

Flounder with grapes

6 flounder fillets, skinned

Salt and pepper to taste

2 T butter, cut small

1/2 c slivered almonds

1/2 lemon, juice

1 c seedless grapes

1/4 c fresh parsley

1/2 cup chicken broth

 

Method:

Preheat oven to 400 degrees. Arrange fillets in a shallow baking dish.  Sprinkle fillets with salt and pepper.  Dot with butter bits.  Combine almonds, lemon juice, grapes and parsley, and spread over the fish.  Pour broth over the fillets.  Bake uncovered for 15 minutes or until just tender.  Serves 6. 

Enjoy!

Stubborn Problems for some

by Anthony J. Sepe

http://fromadietitiansperspective.blogspot.com

 

Constipation is a difficulty, that many face, as we age. The system or digestive system just starts to slow down and get a little sluggish.  To make this problem even more difficult, sometimes there tends to be a decrease in fiber and fluids, and being more sedentary, than more active, can make this problem worse.  Stools may become hard, which can cause more straining.  Your normal schedule may become disrupted.

I’ve been asked if taking mineral oil is good for constipation.  This method really isn’t recommended because it can further the loss of Vitamins A,D,E and K, which are the fat-soluble vitamins that we need.

 

These things can help keep you more regular and on schedule:  Increasing fluids, fiber, staying more physically active as possible, and increasing fruit and vegetable consumption.  If these only provide minimal relief for you, do discuss this sometimes embarrassing difficulty with your dietitian and with your doctor for other options for your distress.

Diabetes? I’m a Diabetic? NOT!… (with me)

by Anthony J Sepe

http://fromadietitiansperspective.blogspot.com

 

Diabetes, you ask about.  One of the many things we do as Dietitians,’ is to  assess  an individuals nutritional status.  In doing so, we know that a metabolic disorder or medical condition can prevent our body from absorbing specific nutrients, such as carbohydrates or protein.  One common example, diabetes, which is the inability to produce enough insulin, the hormone our bodies use to metabolize carbohydrates. 

I’ve often been told over the years by patients, ‘ I’m a diabetic.’   However, when in treatment with me, quickly, and I hasten to add, very quickly-- it is learned, that,   YOU ARE NOT A DIABETIC, but rather, “YOU ARE A PERSON WITH DIABETES  Now, re-read that statement again.  Let it sink-in.  Next, I would like you to take a piece of paper.  Draw a large circle.  Inside the circle, please write your name.  Outside of the circle, draw spokes, (like rays of the sun) all the way around the circle.  Further, on each line or ray of the circle, write something about yourself.  For example, mother, wife, daughter, friend, PTA Director, bowling leader, father, golfer … etc. (I think you get the idea)

Do you know why I just did that exercise with you?  Because you are a person.  You are a person who may happen to have diabetes, or you may have been just diagnosed with diabetes, or you may be a person that has maintained tight control of your diabetes.  In any of these situations, you are a person-first, because you still are the mother, wife, daughter, friend PTA Director, bowling leader, father, golfer, or tax accountant, or what have you.  If you have a headache, are you still the same person?  If you have high blood pressure or high cholesterol or low blood sugar, are you still the same person?  Well, then, here I teach you that:  Because you may be someone with Diabetes, you are still the same person, and, don’t let it define you.  All those spokes around the circle that I had you draw, make-up-you! 

Diabetes can affect many millions of Americans, without, even knowing they have it.  Diabetes, of course, must be effectively managed and managed properly.  I said earlier, that diabetes was the inability to produce enough insulin, which is the hormone our bodies use to metabolize carbohydrates.  Another way to say the same thing, is simply:  diabetes affects the way your body and my body uses energy in our food.

Glucose is sugar and is let go from a carbohydrate in our food.  When the sugar is in the blood, its then known as, blood sugar and sometimes, blood glucose.  Insulin takes care of and controls this blood sugar (in those individuals that do not have difficulties with insulin or otherwise are healthy individuals.)  Glucose then goes to a receptor on the cells (like a vacuum cleaner that sucks it inside the cells) and it gets converted into energy.

With diabetes, ‘the person with diabetes’ often times will have difficulty keeping the blood sugar stable.  Our bodies don’t make enough insulin and can’t use it correctly.  Carbohydrates, protein and fats are not used in the right kind of way.  The sugar builds-up in the blood, which then causes the blood sugar levels to go up.  It should be used for energy, but instead, is spilled over into the urine, and excreted.  This makes the bean-shaped kidneys work twice-as -hard, which can cause constant running to the bathroom to urinate.  It can also cause someone to be very thirsty, and  constantly drink water because of trying to quench thirst.   Therefore, following an eating plan is very important for  ‘a person who has diabetes.’

Which Item Doesn't belong?

Strawberries, broccoli and whole wheat bread. Pineapple,cigarettes, and eggs. Cheese, onions and grapes. Which item doesn't belong? Oddly enough, just now, some supermarkets are choosing to no longer sell tobacco products. They realize tobacco doesn't support the health of their customers and community. Other supermarkets continue to sell tobacco products. Should you feel compelled to take a stand, consider asking your supermarket to stop selling tobacco products. WWW.TobaccoFree Grocery.org