Diabetic Recipe of the Week: Onion Soup

Makes: 8 servings
Serving Size: 1 cup
Preparation Time: 10 minutes

Cooking Time: 25 minutes
Ingredients
1 1/2 Tbsp. olive oil
1 large sweet white onion, halved, peeled, and sliced
1 large red onion, halved, peeled, and sliced
3 large leeks, washed and chopped (white part only)
4 garlic cloves, minced
2 tsp. dried thyme leaves or 1 tsp. fresh thyme leaves, chopped
1/4 cup dry white wine
1/4 tsp. black pepper
6 cups fat-free, lower-sodium beef broth
8 slices French bread (2 inches in diameter, 1 inch thick each)
1/2 cup shredded Gruyere cheese
2 Tbsp. grated Parmesan cheese
Preparation
1. In a large saucepan, heat the oil over medium-high heat. Add the white and red onions, and saute for 1 minute. Cover and reduce the heat to medium, and cook for 10 to 12 minutes, just until the onions begin to brown. Lower the heat if necessary to prevent burning. Add the leeks and continue to cook, covered, for 3 minutes. Add the garlic and thyme, cook, uncovered, for 3 minutes.
2. Preheat the oven to 400 degrees. Line a baking sheet with foil or parchment paper.
3. Add the white wine and black pepper to the onions, and cook over medium heat until the liquid is almost evaporated. Add the beef broth and bring to boiling. Reduce the heat to simmer, and cook for 5 to 6 more minutes.
4. Meanwhile place the bread slices on the prepared baking sheet. Toast the slices on each side for 1 to 2 minutes, just until they are lightly browned. Sprinkle the slices with the Gruyere and Parmesan cheeses and place them under the broiler for 1 minute or until the cheese melts.
5. Ladle the soup into individual bowls and place a slice of cheesy bread on top.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
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Tips For Diabetics For the Super Bowl

Even though the holidays have passed and the prospect of indulging in tempting food has passed, there is still one fence to jump over: Super Bowl.
Super Bowl food is notoriously unhealthy, with chips, dips, wings, alcohol, and other treats. And when you're with family and friends who can eat whatever they want, it's easy to say "Well, I'll be good tomorrow. It's just a treat."
However, by following these tips and strategies from the American Diabetes Association, you can maintain blood sugar levels and have a great time at the party like everyone else. Remember- maintaining your diabetes is all about moderation.

1. Don't play on an empty stomach. Eat a small, balanced meal or snack before you head out for the game. If you go to the party hungry, you're more likely to overindulge. 
2. Examine all your food choices. Take a look at everything that's out and think about what you're going to have. If you don't like something you've put on your plate, don't eat it!
3. Start with the fundamentals. Eat raw vegetables first, like tomatoes, broccoli, baby carrots, and cauliflower. Take just a little bit of dip. Skip items that are fried or breaded, and select chicken, veggies or turkey burgers, or baked beans. Limit your cheese intake to 5-7 small cubes. Eat chips and crackers in moderation and don't eat them straight from the bag. Put them on a small plate and don't load up on mayo-based dips. If you want to eat something with high calories, like pizza, nachos, or wings, take a small portion and only after you have eaten the other items first. Try not to hang out near the food to avoid grazing. 
4. Stay hydrated. Stick to calorie-free drinks so you can eat your calories instead of drinking them. If you want to drink alcohol, remember the limit for men is two drinks and one for women. 
5. Exercise before the game. Play your own game of football or participate in some other kind of physical activity. If you overdo it, get back on track the next day. With your normal routine. 

If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
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Will Eating Curry Lower Your Diabetes Risk?

Researchers from Thailand recently released in a new study findings that a compound found in curry spice may help prevent diabetes. The results published in the journal Diabetes Care found that over nine months, a daily dose of curcumin seemed to prevent new cases of diabetes among those with pre-diabetes. Curcumin is a compound in tumeric spice. Previous research has shown this spice to fight inflammation and oxidative damage to body cells. Those two processes feed a range of diseases, including Type 2 diabetes.
"Because of its benefits and safety, we propose that curcumin extract may be used for an intervention therapy for the prediabetes population," wrote study leader Somlak Chuengsamarn of Srinakharinwirot University in Nakomnayok, Thailand.
The study included 240 Thai adults with prediabetes who were randomly assigned to curcumin tablets or the placebo. Those taking the curcumin capsule took six supplements a day. After nine months, 19 of the 116 taking the placebo developed Type 2 diabetes, compared to none of the 119 patients taking curcumin.
Researchers found that the supplement seemed to improve the function of the beta-cells, which are cells in the pancreas that release the blood-sugar regulating hormone insulin. They speculated that the anti-inflammatory properties of the curcumin helped protect beta-cells from damage.
But take caution, warns a diabetes expert not involved in the study. "This looks promising, but there are still a lot of questions," said Constance Brown-Riggs, a certified diabetes educator and spokeswoman for the Academy of Nutrition and Dietetics.
The trial only lasted nine months, and often with longer lasting trials lifestyle changes are often the biggest method of preventing Type 2 diabetes. Brown-Riggs added that consumers can't be sure that a product actually contains the ingredient listed on the label. "If I was talking to a patient about this, I'd say concentrate on eating healthy and overall lifestyle," she said.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
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Diabetic Recipe of the Week: Butternut Squash and Leek Soup

Makes: 9 servings
Serving Size: 1 cup
Preparation Time: 30 minutes (not including time for squash to cool after microwaving)
Cooking Time: 40 minutes (including 15 minute cool time before blending)
Ingredients
1 large (about 3 lbs) butternut squash
2 cups chopped, well-washed leeks, white part only (about 2 medium)

1/4 cups dry white wine
4 1/2 cups low-fat, reduced sodium chicken broth
1 tsp. ground white pepper
1/2 tsp. kosher salt
1 Tbsp. butter
Topping
3 Tbsp. chopped pistachios
1/2 cup plain non-fat yogurt
1/4 cup creme fraiche
1 Tbsp. minced fresh chives
Preparation
1. Place the butternut squash in a microwave oven (on the glass turntable or the rack). Microwave the squash on high for 5 to 6 minutes. Remove the squash carefully with pot holders and set aside until it is cool enough to handle. Microwaving makes it easier to cut the squash. If you don't have a microwave oven or want to skip this step, proceed with step 2.
2. Cut the squash in half crosswise. Standing each piece upright, carefully peel the skin off with a sharp knife or vegetable peeler. Discard the skin. Set each piece of squash lengthwise on a cutting board. Cut each piece in half lengthwise. Remove and discard the seeds from the squash. Using a serrated spoon, remove any excess stringy fibers from the squash. Cut all the squash into 1 inch cubes. You should have about 10 cups of cubes.
3. Add the squash and leeks to a heavy, large saucepot. Add the wine and the broth. Cover and bring to a boil over medium-high heat. Reduce to a simmer and cook until the squash is tender, about 25 minutes. Let cool for 15 minutes. Add in the pepper and salt.
4. Puree the soup, in batches if necessary, in a food processor or blender (use an immersion blender if you have one). Add the soup back to the saucepot and add the butter. Set over low heat for a few minutes, until the butter melts.
5. For the topping, toast the pistachios in a small, dry skillet for 2 to 3 minutes, shaking the pan frequently, until they are lightly browned. Set aside. In a small bowl combine the yogurt, creme fraiche, and chives. For each bowl of soup, swirl the yogurt mixture on top. Top with the chopped pistachios. Alternatively, you can garnish the soup with individual topping ingredients.
This recipe is from Diabetes Forecast Online.

If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.

What Is Type 3 Diabetes?

Type 3 diabetes is referred to as brain diabetes and is a fairly new phenomenon, recognized as a disease in 2005. This dangerous hybrid form of diabetes was confirmed during a study which took place at Brown University's Medical School. The study showed for the first time exactly how the brain produces and uses insulin, which very closely mirrors the way the pancreas makes it. The problem with Type 3 diabetes is protein plaque. The way the brain makes insulin can result in the formation of this plaque, which resembles that found in Type 1 and 2 diabetes sufferers. The attack of the brain's functions is the result of Type 3 diabetes and memory loss and improper memory creation and formation are the result.
An important function of insulin is to help form memories between the small places in your brain where the cells talk to each other. The spaces are called synapses, and the insulin receptors are needed for every memory you have. Those who suffer with Type 3 diabetes lose the insulin receptors as the brain loses the energy that is needed to form memories.
The receptors leave because the brain has not made enough insulin. Studies have shown giving Alzheimer's patients insulin prevents and slows down memory loss by protecting the synapses that make the memories. Those who have both Alzheimer's and Type 3 diabetes have a much lower insulin level. Researchers at Northwestern University found that memory creation fails when insulin is in short supply because insulin is good at warding off bad amyloid beta-derived diffusible ligands (ADDLs). These dangerous ligands destroy receptors in your brain when insulin is not around to protect them, and therefore insulin cannot connect the synapses, with no new memory formation.
The American Diabetes Association says that research on Type 3 diabetes is still ground breaking and will not provide a concrete definition on it. A common trait between Type 3 diabetes and Type 1 diabetes is that it shows up in those who have Type 2 symptoms, earning the nickname Double Diabetes.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
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Diabetic Recipe of the Week: Winter Fruit With Cannoli Cream

Makes: 8 servings
Serving Size: 2 Tbsp. cream, 1/2 cup fruit
Preparation Time: 10 minutes
Refrigeration Time: 30 minutes to 1 hour
Ingredients

1 cup low-fat (1%) cottage cheese
2 Tbsp. nonfat half-and-half
2 Tbsp. sugar
1/2 tsp. vanilla
1/4 cup dried apricots, coarsely chopped
2 Tbsp. mini chocolate chips
2 medium Bartlett or Bosc pears, cut into 1/2-inch wedges
2 medium-large apples (6 to 7 oz. each), cut into 1/2-inch wedges.
Preparation
1. Combine cottage cheese, half-and-half, sugar, and vanilla in a food processor, and puree until smooth.
2. Transfer to a bowl, and stir in the apricots and chocolate chips. Cover and refrigerator for 30 minutes to 1 hour until serving time.
3. The pears and apples can be served with the cannoli cream as a dip or spooned on top.
This recipe is from Diabetes Forecast online.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.

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Some Cosmetic Products Linked to Diabetes Risk

Women might be at a higher risk of developing diabetes because of phthalates that exist in such personal care products as soap, hair sprays, moisturizers, nail polish, and even perfume. Researchers from Brigham and Women's Hospital published a report in Environmental Health Perspectives explaining that the higher concentrations of phthalate metabolites in the urine of females compared to males might mean that women have a higher risk of developing diabetes.
Tamara James-Todd, Ph.D. and team explained that although prior studies had detected higher urinary concentrations of phthalate metabolites in women, very few had looked into what the link between phthalate metabolites and diabetes and diabetes-related risk factors might be.
Dr. James-Todd and team set out to determine whether there is an association between phthalate metabolite concentrations in urine and diabetes in adult females. They gathered data from the CDC and self-reported accounts of diabetes diagnoses in 2,350 women aged between 20 and 80 years old.
The researchers found that:

• Overall, those with higher urine levels of phthalates had a higher risk of developing diabetes, compared to those with the lowest levels. 
• Those with the highest levels of mono-benzyl phthalates and mono-isobutyl phthalate in their urine were twice as likely to develop diabetes, compared to women with the lowest levels.
• Those with moderately high levels of di-2-ethlyhexyl phthalate and mono-n-butyl phthalate had a 70% greater risk of developing diabetes, compared to women with the lowest levels.
• Women with a higher than average level of mono (3-carboxypropl) phthalate had a 60% greater risk of developing diabetes compared to those with the lowest levels. 

The authors concluded: "Urinary levels of several phthalates were associated with prevalent diabetes. Future prospective studies are needed to further expose these associations to determine whether phthalate exposure can alter glucose metabolism, and increase the risk of insulin resistance and diabetes."
Phthalates are found in: binders, building materials, detergents, dispersants, electronics, emulsifying agents, film formers, glues and adhesives, lubricants, many food products, medical devices, packaging, paints, personal care products, printing inks, stabilizers, suspending agents, textiles, coating on some pills, toys,and viscosity control agents.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
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Article source: http://www.medicalnewstoday.com/articles/247857.php

Diabetic Recipe of the Week: Beef Stew

Makes: 10 servings
Serving Size: 3/4 cup
Preparation Time: 15 minutes
Cooking Time: 2 hours 20 minutes
Ingredients
2 Tbsp. all-purpose flour
2 lb. boneless lean beef chuck steak
3 Tbsp. olive oil (divided use)
2 large portobello mushrooms, cleaned, stemmed, and cut into 1/2 inch pieces
4 large carrots, peeled and thinly sliced on the diagonal
2 cups frozen pearl onions, thawed and patted dry
2 small red potatoes, peeled, washed, and cut into 1 inch pieces
2 garlic cloves, minced
1 1/2 cups dark beer
2 cups reduced-sodium, low-fat beef broth
4 sprigs fresh thyme, chopped
1 sprigs fresh rosemary, chopped
Salt and black pepper to taste
1/4 cup minced fresh parsley
Preparation
1. Add the flour to a large bowl. Pat the beef very well with paper towels. Add in the beef and toss gently. Shake off any excess flour.
2. Heat 2 Tbsp. of the oil in a Dutch oven. Add the beef, in batches, and cook until browned on all sides, about 5 to 7 minutes. Remove the beef with a slotted spoon and set aside.
3. Add the remaining 1 Tbsp. of oil to the pot, and add in the portobello mushrooms. Saute the mushrooms for about 5 to 6 minutes or until browned. Remove the mushrooms with a slotted spoon, and set aside on a plate. Add in the carrots, pearl onions, and saute for 5 to 6 minutes. Add in the garlic, and saute for 3 minutes. Remove the vegetables with a slotted spoon to a bowl and set aside.
4. Add the beef back to the pot. Add in the beer and simmer over medium heat for 8 minutes. Add in the beef broth, and bring to a boil. Reduce heat to low, cover, and simmer for about 1 hour, or until the beef is tender. Add in the carrots, onions, and potatoes; cover and simmer for another 45 minutes to 1 hour, until the vegetables are soft.
5. Add in the mushrooms, thyme, rosemary, salt, and pepper and simmer uncovered for 5 to 7 minutes. Some of the liquid will evaporate, thickening the stew. Garnish with parsley.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.

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Does How You Sleep Cause Diabetes?

Sleep apnea, which stops a person from breathing for brief periods while they sleep, can increase a young man's chance of getting Type 2 diabetes, a new study published in Diabetes Care reports.
Previous research has provided links between sleep apnea and Type 2 diabetes, but this is the first study that makes a link for healthy men with no other diabetic risk factors.
The study was conducted at McGill university with 12 men aged 18 to 30 with sleep apnea were compared to a control group of 20 men. All of the men in the study group were similar in terms of age, body mass index, ethnicity-based diabetes risk, levels of exercise, and family history of Type 2 diabetes. Both groups had normal blood pressure and cholesterol levels. After eating, men who have sleep apnea had a 27% lower insulin sensitivity and a higher total insulin secretion than the control group.
Past research made the connection between sleep apnea and Type 2 diabetes because obesity is a risk factor for both conditions. Researchers may have found a link between sleep apnea and insulin resistance because of viseral fat that can contribute to both conditions.
More than 12 million Americans have sleep apnea, and most do not know they have the condition. Symptoms include snoring, daytime sleepiness, and chronic exhaustion. The only way to be diagnosed with sleep apnea is to be studied that records your breathing patterns, eye movements, and brain activity while you sleep.
Men over the age of 65 are typically affected, but a family history of the condition, airway abnormalities, alcohol use, and smoking can increase your risk. Certain ethnicities, like being African-American or Hispanic, also predisposes you to the condition.
Often, lifestyle changes that are associated with Type 2 diabetes are also effective with sleep apnea: losing weight and exercising more. Avoid alcohol before bed as that causes a relaxed tongue during sleep.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
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Diabetic Recipe of the Week: Roasted Winter Vegetables

Makes: 14 servings
Serving Size: 3/4 cup
Preparation Time: 30 minutes
Cooking Time: 1 hour
Ingredients
2 cups peeled, cubed butternut squash (about 3/4 lb., 1 1/2-inch cubes)
2 cups peeled, cubed turnip (about 3/4 lb., 1 1/2-inch cubes)
2 cups chopped sweet onions (Vidalia, if available)
2 cups peeled, sliced carrots (1-inch thick rounds)
2 cups peeled, sliced parsnips (about 1/2 lb., 1-inch rounds)
2 cups peeled, cubed rutabaga (about 3/4 lb., in 1-inch cubes)
12 whole garlic cloves, peeled
2 Tbsp. olive oil
1/2 tsp. kosher salt
1/4 tsp. ground nutmeg
1/4 tsp. freshly ground black pepper
1/3 cup finely chopped fresh parsley
1 Tbsp. minced fresh thyme
Preparation
1. Preheat the oven to 400 degrees. In a large bowl, combine all the ingredients except the parsley and thyme.
2. Divide the vegetables between 2 large baking sheets, and spread them in a single layer on each sheet. Roast the vegetables for 45 to 60 minutes, turning and stirring them halfway through, until they are tender and lightly browned.
3. Add the vegetables to a serving bowl, and mix in the parsley and thyme.
This recipe is from Diabetes Forecast online.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
Visit our website, friend and like our page on Facebook, and follow my tweets on Twitter.

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