Diabetic Recipe of the Week: Garden Veggie and White Bean Chili

Makes: 6 servings
Serving Size: 1 cup
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Ingredients
1 Tbsp. olive oil
1 cup chopped onions (about 1 onion)
1 cup diced carrots
2/3 cup diced zucchini
2/3 cup coarsely chopped cauliflower
2 garlic cloves, minced
2 tsp. ground cumin
1 1/2 tsp. dried oregano
1 tsp. chili powder, hot or mild
1 tsp. ground coriander
1/8 tsp. ground cloves
1/4 tsp. cayenne pepper
2 cans navy beans, drained and rinsed
1 can (4 oz.) diced green chilies
3 cups low-fat, reduced-sodium chicken broth
1/8 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 cup grated reduced-fat Monterey Jack cheese
Preparation
1. In a stockpot, heat the oil over medium-high heat. Add the onions and saute for about 6 minutes, until the onions are translucent. Add the carrots, zucchini, and cauliflower, and saute for 5 minutes.
2. Add the garlic, cumin, oregano, chili powder, coriander, cloves, and cayenne pepper, and saute for 2 minutes. Add the beans, chilies, and broth, and bring to boiling. Lower the heat and simmer for 20 minutes.
3. Remove the pan from the heat and add the salt and pepper. To serve, divide the chili among serving bowls and top with the grated cheese.
This recipe is from Diabetes Forecast Magazine
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
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Diabetic Recipe of the Week: Veggie Frittata

Makes: 6 servings
Ingredients
1 10 oz. package fresh spinach
2 large onions, chopped
1 tsp. olive oil
1 large red bell pepper, chopped
1 cup red potato, cooked, peeled, and diced
6 large eggs, lightly beaten
4 large egg whites, lightly beaten
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup, 1 oz. part-skim mozzarella cheese, shredded
2 Tbsp. shredded Parmesan cheese
Preparation
1. Coat a 10-in nonstick skillet with cooking spray and heat over medium-high heat. Add spinach, and saute 2 minutes until wilted. Remove and set aside.
2. Saute onion in olive oil 8 to 10 minutes until browned, stirring occasionally. Add red bell pepper, and continue cooking 2 to 3 more minutes until soft. Add potato and stir in, then add spinach.
3. Combine eggs and whites, salt, and pepper, and whisk to thoroughly combine. Pour egg mixture into the pan and cook over medium-high heat about 7 to 9 minutes or until bottom of frittata is browned.
4. Preheat oven broiler. Sprinkle cheeses over frittata and broil 5 minutes or until lightly browned.
5. Cut into 6 wedges; serve.
This recipe appeared in the September 2012 issue of WebMD Diabetes.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
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Diabetic Recipe of the Week: Tuscan Kale Soup

Makes: 6 servings
Ingredients
1 tsp. olive oil
2 medium onions, chopped
2 oz. Spanish chorizo sausage, finely chopped
3 cloves garlic, minced
1 sweet potato, peeled and chopped
1 bay leaf
6 cups low-sodium chicken stock
1 16 oz. can cannellini beans, rinsed and drained
4 cups fresh kale, chopped
1 tsp. dried basil
1/4 tsp. salt
freshly ground black pepper
Preparation
1. Heat oil in a large, heavy bottom Dutch oven or soup pot over medium-high heat.
2. Add onions, and saute 5 minutes. Add sausage and garlic and continue cooking 1 to 2 minutes.
3. Add potato, bay leaf, and stock. Cook 8 minutes until potato is soft.
4. Add beans, kale, basil, salt, and pepper and simmer 5 mihnutes or until thoroughly heated. Discard bay leaf before serving.
This recipe appeared in the September 2012 issue of WebMD Diabetes.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetic Recipe of the Week: Spicy Chicken Phyllo Rolls

Makes: 8 servings
Prep Time: 25 minutes
Cook Time: 35 minutes
Ingredients
1 Tbsp. canola oil
1 1/4 lbs. ground chicken
1 Vidalia onion, finely chopped
1 4 oz. can chopped mild green chiles
1 1 oz. package salt-free taco seasoning
2 garlic cloves, minced
1 cup reduced-fat shredded sharp cheddar cheese
2 Tbsp. reduced-fat sour cream
1/4 cup fresh cilantro, chopped
4 scallions, finely chopped
16 9 by 14 sheets frozen phyllo dough, thawed
1 cup low-sodium mild green salsa
Preparation
1. Preheat oven to 375 degrees. Spray two baking sheets with nonstick spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, onion, chillies, taco seasoning, and garlic. Cook, stirring occasionally, over medium heat, until the chicken is browned and any liquid has completely evaporated, about 8 minutes. Remove from heat. Stir in cheese, sour cream, cilantro, and scallion, mixing with a fork until well blended.
3. Place one sheet of phyllo with the short side facing you on a work surface. (Cover remaining phyllo with plastic wrap to keep from drying out.) Lightly spray the phyllo with nonstick spray, then fold it in half lengthwise. Place about 2 tablespoons of the filling in the center of the bottom end of the phyllo. Roll up jelly-roll fashion. Place the roll, seam-side down, on the baking sheet. Lightly spray the roll with nonstick spray.
4. Repeat with the remaining phyllo sheets, filling and cooking spray to make a total of 16 rolls.
5. Bake until the filling is hot and the rolls are lightly golden, 20 to 25 minutes. Let cool 5 minutes, then cut each roll in half. Serve with the salsa.
This recipe appeared in the Fall 2012 issue of Diabetes & You from Walgreens.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
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Diabetic Recipe of the Week: Sweet Potato Pecan Pancakes

Makes: 6 servings
Ingredients
1 lb. sweet potatoes, roasted, peeled, and mashed
2 cups skim milk
2 large eggs, beaten
4 Tbsp. reduced-calorie pancake syrup, divided
1 tsp. vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp. baking powder
1 tsp. pumpkin-pie spice
1/4 tsp. salt
1/4 cup chopped pecans, toasted
Preparation
1. Place sweet potatoes, milk, eggs, 1 Tbsp. pancake syrup, and vanilla extract in a medium bowl and blend thoroughly.
2. In a separate bowl, sift together flours, baking powder, pumpkin-pie spice, and salt.
3. Blend sweet potato mixture with flour mixture, and whisk until smooth.
4. Coat a flat griddle with cooking spray and preheat over medium-high heat. Ladle batter onto hot griddle by heaping tablespoons and cook until golden brown, turning once the surface begins to bubble (about 2 minutes per side).
5. To serve, warm remaining syrup with pecans and and pour over pancakes.
This recipe appeared in the September 2012 issue of WebMD Diabetes.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
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Diabetic Recipe of the Week: Crunchy Fruit and Yogurt Breakfast Parfait

Makes: 6 servings
Ingredients
Nutty Granola
3 1/2 cups old-fashioned oats
1 1/2 cups finely chopped almonds, walnuts, and pecans
1/2 cup maple syrup
pinch of salt
1 tsp. allspice
Preparation
Nutty Granola
1. Mix all ingredients together, stirring well to combine.
2. Line a jelly roll pan with parchment paper. Spread granola on pan and bake at 325 degrees for 30 to 40 minutes, turning once, until golden brown.
Ingredients
Parfait
3 cups fresh or frozen fruit without added sugar (thawed)
3 cups nonfat plain Greek yogurt
2/3 cup Nutty Granola (recipe above)
Preparation
Parfait
1. In a medium bowl, combine all the fruit.
2. Layer 1/4 cup yogurt in 6 tall clear parfait glasses, and top with 1/4 cup fruit and 1 Tbsp. Nutty Granola; repeat once more in each glass.
3. Serve immediately.
This recipe appeared in the September 2012 issue of WebMD Diabetes.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
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Diabetic Recipe of the Week: Vegetarian Gumbo

Makes: 8 servings
Prep Time: 25 minutes
Cook Time: 30 minutes
Ingredients
2 Tbsp. canola oil
4 Tbsp. all-purpose flour
1 large yellow onion, chopped
1 large green bell pepper, chopped
2 stalks celery, chopped
8 oz. sliced brown mushrooms
3 Tbsp. chopped garlic
4 cups low-sodium vegetable broth
1 14.5 oz. can low-sodium diced tomatoes, with juice
6 oz. vegetarian spicy sausage
1 cup chopped okra, fresh or thawed frozen
1/2 cup roasted red pepper
1 1/2 tsp. Cajun seasoning
Black pepper, to taste
4 green onions, chopped
1/4 cup chopped fresh parsley
Hot sauce, for serving
Preparation
1. Heat oil in a heavy skillet (Preferably cast iron) over medium heat. Add flour and cook, stirring frequently, until flour turns golden-brown and smells toasty, about 5 minutes. Add onion, bell pepper, celery, mushrooms, and garlic; cook, stirring, until vegetables are softened, about 2 minutes.
2. Add broth, tomatoes, sausage, okra, roasted red peppers, Cajun seasoning, and pepper to taste. Bring to a boil. Reduce heat and simmer, stirring occasionally, until gumbo begins to thicken and the flavors are blended, about 20 minutes. Stir in the green onions and parsley. Pass hot sauce at the table.
This recipe appeared in the Fall 2012 issue of Diabetes & You from Walgreens.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetic Recipe of the Week: Southern Baked Beans

Makes: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients
3 slices bacon, chopped
1 large onion, finely chopped
1 16 oz. can vegetarian baked beans, drained
1/4 cup low-sodium ketchup
3 Tbsp. maple syrup
1 Tbsp. barbecue sauce
1 Tbsp. yellow mustard
1 tsp. dry mustard
Preparation
1. Preheat the oven to 350 degrees. Spray a small baking dish with nonstick spray. Cook the bacon in a medium nonstick skillet over medium-high heat until crisp, 3 to 4 minutes. Transfer to paper towels to drain.
2. Drain off and discard the fat from the skillet and set over medium-high heat. Add the onion and cook, stirring, until softened, about 7 minutes. Remove from heat. Stir in bacon, beans, ketchup, maple syrup, barbecue sauce, yellow mustard, and dry mustard.
3. Spoon the bean mixture into the baking dish. Cover loosely with foil and bake until the edges are bubbly and the filling is hot, about 25 minutes.
This recipe appeared in the Fall 2012 issue of Diabetes & You from Walgreens.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
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Diabetic Recipe of the Week: Vanilla Pound Cake With Black Cherry Sauce

Makes: 16 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients
Cake
Nonstick baking spray with flour
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 large eggs, at room temperature
2 large egg whites, at room temperature
1/2 cup fat-free or low fat (1%) buttermilk
1 4 oz. jar pear baby food
1 vanilla bean split lengthwise, seed scraped, or 1 tsp. vanilla extract
3 Tbsp. unsalted butter, at room temperature
2 Tbsp. canola oil
1 cup sugar
Black Cherry Sauce
1 12 oz. package frozen pitted dark sweet cherries, thawed
1/2 cup water
2 Tbsp. sugar
1 Tbsp. cornstarch
Grated zest of 1 lime
Preparation
1. To make the cake, preheat the oven to 325 degrees. Spray a 10 cup Bundt pan with nonstick baking spray with flour.
2. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Whisk the eggs and egg whites in another medium bowl until frothy. Whisk in the buttermilk, pear baby food, and vanilla until blended.
3. With an electric mixer on medium speed, beat the butter and oil in a large bowl until blended, about 1 minute. Gradually add the sugar and beat until fluffy, about 2 minutes.
4. Reduce the speed to low. Alternately add the flour mixture and the egg mixture, beginning and ending with the flour mixture and beating just until blended.
5. Scrape the batter into the pan; spread evenly. Bake until a tootpick inserted into the center comes out clean, 30-35 minutes. Let cool in the pan on a rack 10 minutes.
6. Remove the cake from the pan and let cool completely on the rack.
7. Meanwhile, to make the cherry sauce, bring the cherries, water, sugar, cornstarch, and lime zest to a boil in a medium saucepan. Reduce the heat and simmer, stirring constantly, until the sauce bubbles and thickens, about 1 minute. Transfer the sauce to a bowl (makes 2 cups). Serve with the cake.
This recipe appeared in the Fall 2012 issue of Diabetes & You from Walgreens.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetic Recipe of the Week: Grilled Vegetable Salad With Goat Cheese

Makes: 4 servings
Ingredients
cooking spray
1 Tbsp. olive oil
1 Tbsp. sherry vinegar
1 shallot, minced
1 Tbsp. chopped fresh basil
dash of salt
freshly ground black pepper
1 lb. asparagus, trimmed
1 large zucchini, cut lengthwise into slices
1 yellow bell pepper, cut into 8 pieces
1 large onion, peeled, cut into 4 wedges
2 oz. soft goat cheese
Ingredients
1. Prepare grill or nonstick grill pan to medium-high heat. Coat grill or pan with cooking spray.
2. Whisk together oil, vinegar, shallot, basil, salt, and pepper to make vinaigrette, and set aside.
3. Place vegetables on grill and grill for 5 to 7 minutes on each side or until tender.
4. Divide grilled vegetables onto 4 places, drizzle with vinaigrette, and garnish each with 1 Tbsp. goat cheese.
This recipe appeared in the Summer 2012 issue of WebMD Diabetes.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetic Recipe: Black Bean Corn Salsa

Serves: 16
Serving Size: 2 oz. serving
Ingredients
1 15.25 oz. can low-sodium whole-kernel corn, rinsed
1 16 oz. can low-sodium black beans, rinsed
1 cup chopped fresh tomato, or 1 14.5 oz. can fire-roasted tomatoes
1 red pepper, finely chopped, or 1 12 oz. jar of roasted red peppers, drained and chopped
2 Tbsp. balsamic vinegar
1 Tbsp. olive oil
1 Tbsp. dried basil
1 tsp. cumin
2 Tbsp. lime juice
baked tortilla chips
Preparation
1. Combine all ingredients except tortilla chips. Refrigerate 1 to 2 hours before serving.
2. Serve salsa with baked chips, or top grilled chicken, halibut, or salmon.
This recipe appeared in the Summer 2012 WebMD Diabetes.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

80% of GPs Make Mistake On Diabetic's Medications List

Serious news and hopefully a wake-up call for general practitioners: more than 80% of GPs make mistakes on their referral letters for patients with type 2 diabetes with regards to their medication list. The most common error was in the dosage of insulin.
A new study from the NSW and published in the International Journal for Quality Care In Health Care reviewed letters for 300 patients referred out to an outpatient diabetes care center found on average at least 2 mistakes per letter. The most frequently missed item from the letter was the omission of current diabetic medications the patient was taking.
When compared against nurse-patient interviews, 59% of letters forgot medication details, 13% listed medications the patient was not taking, and 25% had incorrect dosages. Roughly 16% of letters had a discrepancy in the type of insulin the patient was using.  
Errors included a patient's glicazide-MR 60mg not being documented in the letter, a letter that stated the patient was taking olmesartan, and a letter that said the patient was taking a metaformin dose of 1500mg when they were really taking 2000mg.
According to the study authors, the mistakes in insulin doses (33%) and types are the most concerning. Discrepancies were typically found in handwritten referral letters for patients using insulin and patients on a higher amount of medications.
Mistakes, especially omissions like these can lead to potentially life threatening drug interactions, as well as unnecessary drug therapy. Additions are dangerous because they can lead to hypoglycemia.
Researchers concluded that diabetes medication documentation by general practitioners was "highly substandard, potentially dangerous, and in need of improvement."
Automated referral letters and inaccurate records could potentially be contributing to the problem, especially if patients went to more than one internal medicine doctor.
Reference: Diabetes Educators Update
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
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Diabetic Recipe of the Week: Pork and Green Onion Tacos

Serves: 4
2 tacos per serving
Ingredients
Cooking spray
1/2 cup fat-free sour cream
1/4 cup chopped fresh cilantro
1 Tbsp. fresh lime juice
1 small garlic clove, minced
1 tsp. smoked paprika
1/2 tsp. chipotle powder
1/8 tsp. tsp. salt
12 oz. boneless pork loin chops (about 3/4 inch thick), all visible fat discarded
8 medium green onions (6 to 8 inches long)
8 6-inch corn tortillas
2 cups loosely packed shredded spinach or romaine
1 medium tomato, cut into thin wedges
1 small lime, cut into 4 wedges
Preparation
1. Lightly spray the grill rack with cooking spray. Preheat the grill on medium.
2. In a small bowl, whisk together the sour cream, cilantro, lime juice, and garlic. Set aside.
3. In a separate small bowl, stir together the paprika, chipotle powder, and salt. Sprinkle over both sides of the pork. Using your fingertips, gently press the mixture so it adheres to the pork.
4. Grill the pork for 3 to 4 minutes on each side, or until it registers 145 degrees on an instant read thermometer. Transfer to a cutting board. Let stand for 3 minutes.
5. Grill the grill onions for 1 to 2 minutes on each side, or until they begin to brown. Transfer to the cutting board.
6. Warm the tortillas using the package directions.
7. Thinly slice the pork diagonally across the grain. Chop the green onions into 1-inch pieces. Layer as follows into the center of the tortillas: the pork, green onions, spinach, and tomato wedges. Spoon the sour creem mixture on top. Serve the tacos with the lime wedges.
This recipes comes from The Go Red Cookbook, by the American Heart Association.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetes Increasing In Children

A new nationally representative study has confirmed that from 2001 to 2009 the incidence of Type 1 and Type 2 diabetes has drastically increased in children and adolescents.
Type 1 diabetes increased 21 percent in children up to the age of 19 and the prevalence of Type 2 diabetes increased 30 percent in children between the ages of 10 and 19.
Dr. Robin S. Goland, co-director of the Naomi Berrie Diabetes Center at Columbia University Medical Center in New York says that those are big numbers. "In my career, Type 1 diabetes was a rare disease in children, and Type 2 disease didn't exist."
The article was published in JAMA in May and includes data from more than 3 million people younger than 20 from five states: California, Colorado, Ohio, South Carolina, and Washington. Funding came from the Centers for Disease Control and Prevention and the National Institutes of Health and is part of a continuing study, Search for Diabetes in Youth.
Historically, children affected by Type 1 diabetes were white, but the new report says that the prevalence has also increased in black and Latino youth.
Many minority youth are less likely to control their high blood sugar and will have more complications like eye disease, kidney disease, heart disease, and amputations, said Dr. Dana Dabela, the lead author of the study and a professor of epidemiology and pediatrics at the Colorado School of Public Health.
Traditionally, Type 2 diabetes has affected adults, but the new study reported increases among black, white, and Latino children.
Reference: Dispatch
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
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Diabetic Recipe of the Week: Chinese Chicken Stir-Fry

Serves: 6
Serving Size: 1 cup chicken mixture and 1/2 cup rice per serving
Ingredients
1 1/2 cups uncooked instant brown rice
3 Tbsp. cornstarch
1 1/3 cups fat-free, low-sodium chicken broth
3 Tbsp. dry sherry or fresh orange juice
2 Tbsp. soy sauce (lowest sodium available)
1 Tbsp. plain rice vinegar
2 tsp. chili oil
1 Tbsp. gingeroot, peeled and grated
3 medium garlic cloves, minced
1 lb. boneless, skinless chicken breasts, all visible fat discarded, cut into 1-inch cubes
2 tsp. toasted sesame oil
8 oz. mushrooms, sliced
1 cup diced red bell pepper
1 8 oz. can water chestnuts, drained
3/4 sliced green onions
1/2 cup pecan halves, dry-roasted
1/4 tsp. crushed red pepper flakes
Preparation
1. Prepare the rice using the package directions, omitting the salt and margarine. Set aside. Cover to keep warm.
2. Put the cornstarch in a medium bowl. Add the broth, sherry, soy sauce, and vinegar, whisking to dissolve. Set aside.
3. In a large skillet or wok, heat the chili oil over high heat, swirling to coat the bottom. Cook the gingerroot and garlic for one minute, stirring constantly. Reduce the heat to medium high. Stir in the chicken. Cook for 4 minutes, or until the chicken is lightly browned, stirring constantly. (The chicken won't be done at this point.) Transfer to a plate. Wipe the skillet with paper towels.
4. In the same skillet, still over medium-high heat, heat the sesame oil, swirling to coat the bottom. Cook the mushrooms, bell pepper, and water chestnuts for 5 to 7 minutes, stirring frequently.
5. Whisk the broth mixture. Stir it into the mushroom mixture. Stir in the chicken. Cook for 3 to 4 minutes, or until the chicken is no longer pink in the center.
6. Stir the green onions, pecans, and red pepper flakes into the chicken mixture. Cook for 2 minutes, stirring frequently. Serve over rice.
This recipe is from The Go Red for Women Cookbook, published 2013 by the American Heart Association.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetes Shrinks Brain Size and Age By Two Years

Among all the other complications and risks diabetics need to be mindful of, they can now add their brain to the long list.
A new study says that now have to worry about their brain health. According to R. Nick Bryan, M.D., Ph.D., professor of radiology at the Perleman School of Medicine at the University of Pennsylvania, "We found that patients having more severe diabetes had less brain tissue, suggesting brain atrophy. They did not seem to have more vascular disease due to the direct effect of diabetes."
Researchers included 614 patients taken from the University of Minnesota, Minneapolis, MN, Wake Forest Medical School, Winston-Salem, NC, Columbia University, New York, NY, and Case Western Reserve University, Cleveland, OH. Participants had a mean age of 62 with an average duration of the condition for 9.9 years. Researchers used MRIs to examine the patient's brain structure.
Researchers discovered that patients with severe cases of diabetes had less brain tissue present in their MRI scan than those with milder cases of the condition. Even when blood pressure was kept under control the difference in brain tissue was apparent. There was also less brain tissue in patients who had diabetes for more than 15 years compared to those who had the disease for four years or less. Based on this information researchers estimate that for every ten years a person lives with diabetes, the brain is two years older in comparison to those of the same age who do not have the condition.
"We found that diabetic patients have two strikes on the brain. There is the vascular effect, and now it looks as if there is a neurodegenerative insult on the brain too," said Bryan. "These results suggest that the adverse effects probably start fairly early on in the disease. They may be subtle, but they probably start early."
Bryan and his research team plan on testing the effects of aggressive treatments that lower blood sugar levels in the brain, as well as monitor
Reference: Counsel & Heal
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetic Recipe of the Week: Italian Meatball Sliders

Makes: 12
Serving Size: 1 slider
Ingredients
Sauce
1 tsp. olive oil
1/4 cup diced onion
1 medium garlic clove, minced
1 6-ounce can no-salt-added tomato paste
1 8-ounce cans no-salt-added tomato sauce
1 tsp. dried basil, crumbled
1 tsp. dried oregano, crumbled
1/4 tsp. crushed red pepper flakes
Cooking spray
Meatballs
1 lb. extra-lean ground beef
1/4 cup panko (Japanese-style bread crumbs)
1/4 cup diced onion
1 Tbsp. minced pine nuts
1 Tbsp. dried parsley, crumbled
1 Tbsp. fat-free milk
2 medium garlic cloves, minced
1/2 tsp. pepper
1/4 tsp. crushed red pepper flakes
1 large egg, lightly beaten with a fork
12 whole-wheat slider or dinner rolls (lowest sodium available)
12 fresh basil leaves
Preparation
1. In a medium skillet, heat the oil over medium-high high, swirling to coat the bottom. Cook 1/4 cup onion for about 3 minutes, or until soft, stirring frequently. Stir in the garlic. Cook for 1 minute, stirring frequently. Stir in the tomato paste. Cook for 1 minute, stirring constantly and scraping the bottom of the skillet. Stir in the tomato sauce, basil, oregano, and red pepper flakes. Bring to a simmer. Reduce the heat and simmer, covered, for 30 minutes.
2. Meanwhile, preheat the broiler. Lightly spray the broiler pain and rack with cooking spray.
3. In a medium bowl, using your hands or a spoon, gently combine the meatball ingredients except the egg. Don't overwork the mixture or it will become too compact and the meatballs will be heavy. Gently work in the egg. Shape into 12 1/2-inch balls (about 1 1/2 teaspoons each). Transfer to the broiler rack.
4. Broil the meatballs about 4 inches from the heat for 10 to 15 minutes, or until the tops are browned. Turn over. Broil for 10 to 15 minutes, or until the meatballs are browned on the outside and no longer pink in the center. Drain on paper towels.
5. Stir the meatballs into the sauce.
6. Just before serving, split open the rolls and toast them. Place 1 basil leaf on the bottom half of each roll. Top with 1 meatball and 2 tablespoons of sauce. Put the tops of the rolls on the sliders.
This recipe is from The Go Red for Women Cookbook, published 2013 by the American Heart Association.
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Exercise Tied To Lower Diabetes Risk In High-Risk Women

According to a new study, women who have gestational diabetes may be able to avoid getting diabetes later in life with exercise.
In women who had gestational diabetes, those who increased their exercise by at least 20 minutes per day after giving birth had half the long-term risks of women who didn't change their activity levels.
"This is kind of a hopeful message because they may think they are at a higher risk of type 2 diabetes, but this shows they shouldn't give up," said Dr. Cuilin Zhang. "Exercise more. It can help."
Zhang, the lead author in the study is from the Eunice Kennedy Shriver National Institute of Child Health and Human Development in Rockville, MD.
Gestational diabetes typically affects older, heavier, and non-white women, affecting between 2 and 10 percent of all US pregnancies. They experience symptoms similar to Type 2 diabetes, including increased thirst and the urge to urinate. If gestational diabetes isn't controlled during pregnancy, it puts babies at risk of being born earlier and heavier than usual. It also puts pregnant women at risk for high blood pressure and preeclampsia.
The condition usually disappears after childbirth, but women who have had it have an increased risk of developing diabetes, especially within the next five years.
In the new study, researchers looked at 16 years' worth of data on 4,554 women who had a history of gestational diabetes. By the end of the study period, 635 developed type 2 diabetes.
Using behaviors like exercise and time spent watching television, researchers were able to calculate a women's risk of developing type 2 diabetes.
In the 1/5 of women who exercised the least 19 percent developed diabetes later on, compared to 9 percent of the top 1/5 of women who exercised the most.
For every additional 100 minutes of exercise women added per week, the risk for developing diabetes fell by 9 percent.
Watching television was tied to an increased risk of developing type 2 diabetes. Women who watched between 11 and 20 hours of TV a week had 1.4 times the diabetes risk of women who watched 0 to 5 hours a week. This however does not mean that watching television is the source of the problem, said the authors in the JAMA Internal Medicine article. In general, it means that women who watch more television tend to be less healthy than those who don't.
The researchers caution that this data does not apply to all women in the United States- most of their data came from white women.
Zhang said that the goal of their research was to identify how medicine, lifestyle, and genetics come together to influence risk among women with a history of gestational diabetes.
Reference: Chicago Tribune
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Diabetic Recipe of the Week: Grilled Salmon With Lime

Serves: 4
Ingredients
2 Tbsp olive oil
2 minced garlic cloves
1/4 cup lime juice
1 Tbsp. white cooking wine
2 Tbsp. grated lime peel
1 tsp. honey
1 Tbsp. dried dill
nonstick vegetable cooking spray
4 6 oz. (24 oz.) salmon fillets
4 cups broccoli
1 cup cauliflower florets
1 cup sliced carrots
1 cup long-grain brown rice, cooking according to directions, without salt or fat
Preparation
1.Preheat grill or broiler to medium heat. In a small saucepan add olive oil and minced garlic. Cook 1 minute and stir in lime juice, cooking wine, grated lime peel, and honey. Remove from heat and stir in dill.
2. Brush salmon with olive oil mixture. Spray grill or broiler pan with nonstick vegetable cooking spray. Grill or broil salmon 3 to 4 minutes per side, basting occasionally and turning, until fish flakes easily when tested with a fork.
3. Meanwhile, steam broccoli, cauliflower, and carrots and serve with hot brown rice.
This recipe is from Cornerstones4Care
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Health Risks Dropping For Diabetics

In April federal researchers reported for the first time the broad national picture of progress against the most severe complications of diabetes, finding that rates of heart attacks, strokes, kidney failures, and amputations drastically declined over the past two decades.
The largest declines were seen in rates of heart attacks and death from high blood sugar, which fell more than 60 percent from 1990 to 2010.
"This is the first really credible, reliable data that demonstrates all of the efforts at reducing risk have paid off," said Dr. David M. Nathan, director of the Diabetes Center at Massachusetts General Hospital, who was not affiliated with with the study, which was published in the New England Journal of Medicine. "Given that diabetes is the chronic epidemic of this millennium, this is a very important finding."
During the period of the study the number of diabetics nearly tripled and is currently up to 26 million. The majority of the increase came from Type 2 diabetes, which is related to obesity. More than 79 million Americans have pre-diabetes and are at high-risk for developing the disease.
Researchers credit the decline with years of efforts to improve the health of patients with the disease. Doctors have improved their treatments for the disease, including medications to control blood sugar, cholesterol and blood pressure. Efforts to better educate patients have also improved the lives of diabetics, as well as providers tracking the progress of their patients.
Edward W. Gregg, a senior epidemiologist at the Centers for Disease Control and Prevention and lead author of the study, said the research team used four federal data sets: the National Health Interview Survey, the National Hospital Discharge Survey, the United States Renal Data System, and Vital Statistics. The study included hundreds of thousands of diabetics who had heart attacks, and thousands who died from high blood sugar.
"This is the first time we've put the full spectrum together over a long period of time," said Dr. Gregg. Heart attacks, which used to be the most common complication, fell to the level of strokes, which also fell.
"We were a bit surprised by the magnitude of the decrease in heart attack and stroke," he said.
As well as the number of heart attacks and death by high blood sugar dropping, the rates of strokes and lower extremity amputations fell by half. Rates for final stage kidney failure fell about 30 percent. The study did not look at blindness.
Declines in complications began in 1995 and continued over time. Improved blood sugar control made a difference in reducing the rates of amputations and end-stage kidney disease. Decreased smoking and the use of statins to lower cholesterol and other medications to control blood pressure also helped with declines in heart attacks and strokes.
While heart attacks declined for the whole population, those without diabetes saw a decline of 31 percent since 1990 and those with diabetes had a 68 percent drop.
Since cardiovascular disease is typically what kills the most people with diabetes, the focus has shifted to treating those conditions, said Dr. Joel Zonszein, director of the Clinical Diabetes Center at the Montefiore Medical Center in the Bronx. Now there are medications not available in the past that can also help protect the kidneys and prevent or postpone kidney failure.
Dr. Nathan says that even though the average person faces fewer risks for complications, diabetes is still a growing epidemic.
"There's nothing else in the world that's increasing as fast as the rate of diabetes," he said. "As a society, we are still facing an enormous burden."
Reference: New York Times
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Diabetic Recipe of the Week: Blueberry Crisp

Makes: 9
Serving Size: 1/9 recipe
Ingredients
Non-stick cooking spray
4 Tbsp. Splenda Sugar Blend
1 1/2 Tbsp. whole wheat flour
1 1/2 tsp. ground cinnamon
1 tsp. pure vanilla extract
6 cups frozen (partially thawed) or fresh blueberries
1 cup old-fashioned oats, uncooked
1/3 cup coarsely chopped almonds
1/3 cup chopped walnuts
4 Tbsp. melted Smart Balance Light margarine
Preparation
1. Preheat oven to 350 degrees. Lightly coat an 8-inch baking dish with nonstick cooking spray.
2. Combine 2 Tbsp. of the Splenda, flour, 1 tsp. of the cinnamon, and vanilla. Mix well. Fold in the blueberries until the fruit is evenly coated. Spoon into the baking dish.
3. Combine the remaining ingredients; mix well. Sprinkle evenly over the fruit. Bake for 35 to 40 minutes, or until the topping is golden and the fruit is bubbly. Serve warm.
This recipe is from Diabetes Forecast Magazine
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Diabetic Women Less Likely To Get Mammograms

According to a new study published in Diabetic Medicine, diabetic women who are already at a higher risk for breast cancer, are 14 percent less likely to have a yearly mammogram screening, regardless of their socioeconomic status.
"Our study found having diabetes posed a significant barrier to breast cancer screening even after considering a woman's socioeconomic status, a known contributor to disparities in care among women," said Lorraine Lipscombe, MD of Women's College Hospital.
Research was conducted at the Institute for Clinical Evaluative Sciences and Women's College Hospital in Canada. In this population-based study, researchers looked at the influence of diabetes and lower socioeconomic status on mammography rates in 504,288 women aged 50 to 69 years (188,759 with diabetes, 315,529 without diabetes).
They analyzed the likelihood of at least one screening in women with diabetes within a 36-month period, beginning January 1, 1999, their 50th birthday, or 2 years after a diabetes diagnosis- which ever variable occurred last. The results were compared to women the same age without diabetes during the same period, with adjustments made for socioeconomic status based on neighborhood income and other demographic and clinical variables.
Out of the 504,288 women, 321,564, or 63.8 percent had a mammogram. Women with diabetes were significantly less likely to have a mammogram, even after adjusting for socioeconomic status and other factors. Even those from the highest socioeconomic status were among those with the lowest mammography rates.
"Managing the demands of a chronic condition such as diabetes is challenging for many women, leaving other preventative actions, like screening for cancer, to fall by the wayside," Lipscombe said.
The findings also included that 61.1 percent of women who had a mammogram were screened through physician referral, and 38.9 percent were screened through the Ontario Breast Cancer Screening Program. No matter what service the women used, the rate of mammograms among diabetic women still remained significantly lower than their non-diabetic counterparts.
"Programs that offer incentives and reminders for cancer screenings or allow for self-referral may help to ensure all women are getting their mammograms when they need them the most," Lipscombe said.
Reference: Healio
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Diabetic Recipe of the Week: Grilled Chicken Parmesan

Makes: 4
Serving Size: 1 chicken breast
Preparation Time: 15 minutes
Cooking Time: 17 minutes
Ingredients
4 (4 oz.)  boneless, skinless chicken breasts
4 slices fresh tomato (1/4 inch thick)
4 sun-dried tomato halves
2 Tbsp. grated fresh Parmesan cheese
1 1/2 Tbsp. shredded part-skim mozzarella cheese
8 fresh basil leaves
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Olive oil cooking spray
Preparation
1. Coat a grill rack from an outdoor gas grill with cooking spray and set it 6 inches from the heat source. Preheat the grill to medium high.
2. To butterfly the chicken breasts, lay each breast on a cutting board and use a knife held parallel to the cutting board. Make a cut down the length of one long side of the breast and continue slicing the breast into two twin halves across the width. Do not cut completely through the outer edge. Open the breast and layer a slice of fresh tomato, a sun-dried tomato half, Parmesan and mozzarella cheeses, and 2 basil leaves. Secure the chicken around the filling with 1 to 2 toothpicks. Sprinkle the outside of each breast with salt and pepper. Spray each breast lightly with olive oil cooking spray.
3. Put the chicken breasts on the grill, and grill for about 15 to 17 minutes or until cooked through, turning the breasts occasionally so that they cook evenly.
This recipe is from Diabetes Forecast.
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Too Many Animal Proteins Linked To Diabetes?

According to a new study of European adults, those who eat the most protein, especially from animal sources, are more likely to be diagnosed with type 2 diabetes.
The new study compared the diets of those who developed diabetes and those who did not have the disease. Better results may have been gathered by randomly assigning participants to eat varying amounts of protein.
The findings however do coincide with previous studies.
"Several previous studies have found that higher intake of total protein, especially animal protein, as associated with long-term risk of developing diabetes," said Dr. Frank Hu of of Harvard School of Public Health in Boston. Hu was not associated with the new study, which researched prevention of diabetes through diet and lifestyle.
Researchers examined data from a large study comprising eight European countries over 12 years. The study included information such as diet, physical activity, height, weight, and waist circumference. Researchers followed that data to see who developed diabetes.
The research team was led by Monique van Nielen of Wageningen University in the Netherlands, who selected 11,000 people with diabetes and 15,000 people without diabetes.
Typically study participants ate 90 grams of protein per day. Those ate more animal proteins had a higher weight-to-height ratio and ate more fiber and cholesterol than those who ate less.
For every additional 10 grams of protein participants ate every day was linked to a six percent increased risk for developing diabetes.
Participants were divided into five groups based on the amount of protein they ate each day and researchers found that those who ate the most protein per day, 111 grams, were 17 percent more likely to develop diabetes than the group that ate the less, 72 grams.
Those who ate the most animal protein, 78 grams per day, had a 22 percent greater chance of developing diabetes than those who ate the least, 36 grams.
This association was the highest among obese women. Plant proteins however, were not linked to diabetes.
"In other studies, plant protein sources such as nuts, legumes, and whole grains have been associated with lower risk of diabetes," Hu said. "Therefore, replacing red meat and processed meat with plant sources of protein is important for diabetes prevention."
However, it's just as important to pay attention to quantity as it is the type of protein.
"Pay attention to both quantity and food sources of protein," Hu said. Those with a family history of diabetes should limit red meat consumption and replace it instead with nuts, legumes, or whole grains.
Reference: Reuter
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Diabetic Recipe of the Week: Fresh Salmon Burgers

Makes: 4
Serving Size: 1 burger
Preparation Time: 25 minutes
Cooking Time: 6 minutes
Ingredients
1 b. salmon fillet, skinned, with any bones removed
1/4 cup panko bread crumbs
2 Tbsp. finely minced red bell pepper
2 Tbsp. finely minced red onion
1 Tbsp. finely minced cilantro
1 Tbsp. lite soy sauce
1/2 tsp. fresh grated ginger
2 tsp. canola or vegetable oil
4 small whole wheat burger buns, toasted
4 sliced tomato
4 romaine lettuce leaves
Preparation
1. Add one quarter of the salmon to the food processor. Process the salmon until it is like a paste. Add to a bowl. Chop the remaining salmon by hand into small pieces, and add them to the salmon paste.
2. Add the bread crumbs, red pepper, red onion, cilantro, soy sauce, and ginger to the salmon and mix very gently. Handling the salmon mixture gently, form it into 4 patties. Place the patties on a plate, cover, and refrigerate for 20 minutes.
3. Remove the salmon burger patties from the refrigerator and let them stand at room temperature for 5 minutes. Coat a large skillet with cooking spray. Add the oil and heat to medium-high.
4. Add the salmon burger patties and cook them for about 3 minutes per side, or until they are cooked through.
5. Serve the burgers on the buns with the tomato and lettuce.
This recipe is from Diabetes Forecast.
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Exercises For Peripheral Neuropathy: Side Leg Raise

Hold chair or table with one hand, then one fingertip, then no hands, then do exercise with eyes closed, if steady. Stand straight, directly behind chair or table, feet slightly apart. Hold chair or table for balance. Slowly lift one leg to side, 6-12 inches above the ground. Slowly lower leg and repeat with other leg. Your knee and back are straight throughout exercise.
Hold: 5-10 seconds
Repeat: 2 repetitions on each leg/2 times a day
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Diabetic Recipe of the Week: Cool Basil, Mint, and Tomato Salad

Makes: 4
Serving Size: 1 cup
Preparation Time: 15 minutes
Ingredients
2 cups torn romaine lettuce
1 cup torn fresh basil leaves
1 cup coarsely chopped plum tomatoes
1/4 cup chopped fresh mint leaves
2 Tbsp. toasted chopped hazelnuts
2 Tbsp. grated fresh Parmesan cheese
Dressing
3 Tbsp. fresh lemon juice
2 Tbsp. olive oil
1 garlic clove, minced
1 tsp. fresh lemon zest
1/2 tsp. sugar
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Preparation
1. In a large glass serving bowl, combine the romaine lettuce and basil leaves. Layer the tomatoes, mint, hazelnuts, and cheese on top of the lettuce and basil.
2. For the dressing, whisk together all ingredients. Drizzle the dressing over each portion of salad.
This recipe is from Diabetes Forecast.
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Diabetes On Rise As Obesity Rises

With obesity on the rise, it is easy to see how related conditions and diseases are on the rise as well.
Researchers of a new study looked at the rates of changes in diabetes in the United States over the last 20 years. The study found that the rates have increased and the condition affects more than 20 million adults in the US.
"There has been a staggering increase in the prevalence of obesity over the past 30 years in the United States," said the authors of the study, led by Elizabeth Selvin, PhD., MPH, of the Johns Hopkins Bloomberg School of Public Health in Baltimore, Maryland.
The goal of the new study was to determine how the rates of diabetes, often tied to obesity, has changed over the last several decades.
Dr. Selvin and her team in particular looked at how diabetes is defined by hemoglobin A1C, or HbA1C. This blood test for diabetes gives information on the patient's blood sugar levels in the past three months.
Researchers used the National Health and Nutrition Examination Survey (NHANES) from the years 1988 to 1994 and 1999 to 2010 with 43,439 overall participants aged 20 years and older. The survey included data on results from blood tests, previous conditions, and demographic information.
Using the HbA1C levels, Dr. Selvin and her team looked for cases of undiagnosed diabetes and prediabetes. In those who had already been diagnosed with diabetes, researchers looked at control of their condition.
Researchers found that total diabetes cases increased 6.2 percent from 1988 to 1994, 8.8 percent from 1999 to 2010, and 9.9 percent from 2005 to 2010. From this data they deduced that 21 million people in the United States in 2010 over the age of 20 had diabetes.
Even though the total number of diabetes cases increased during the study period, the number of undiagnosed cases show little change. Dr. Selvin estimated that between 1988 and 1994 16 percent of diabetes cases were undiagnosed, but dropped to 11 percent of cases between 2005 and 2010.
Prediabetes cases accounted for 5.8 percent of participants between 1988 and 1994 and increased to 11.9 percent from 1999 to 2010 and 12.4 percent from 2005 to 2010.
In general, control of the condition increased from 50.9 percent from 1988 to 1994 to 58.8 percent from 2005 to 2010. However, certain ethnic groups like non-Hispanic blacks and Mexican Americans had declining rates of control.
And as expected researchers found that obesity levels of participants rose over the study time period. Study authors concluded that, "the increases in diabetes cases over the past 2 decades were largely explained by increases in diabetes."
Participants in Dr. Selvin's study self-reported if they had the condition and the research looked at just one test of HbA1C levels. Further research would be needed to confirm findings.
Reference: Huffington Post
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Diabetic Recipe of the Week: Cannellini Bean Spread Wrap

Makes: 4
Serving Size: 1/4 cup bean spread, 1 whole wheat tortilla
Preparation Time: 20 minutes
Ingredients
Spread:
1 (14.5 oz.) can cannellini beans, drained and rinsed
3 oz. nonfat cream cheese
2 small garlic cloves, minced
2 scallions, minced
Juice of 1 lemon
1/2 tsp. ground cumin
1/4 tsp. red pepper flakes
Salt and pepper to taste
Each wrap:
4 thin cucumber slices
2 Tbsp. shredded peeled carrot
2 medium tomato slices
4 sliced red pepper strips
1 (8 inch) whole wheat tortilla (lowest-sodium tortillas available)
Preparation
1. For the spread, combine all ingredients in a food processor or blender. Add some water, if necessary, to make the mixture smooth.
2. Pack spread, vegetables, and tortilla in separate containers. When ready, spread about 1/4 cup of the spread onto the tortilla. Top with cucumber, carrots, tomato, and red pepper. Roll into a wrap.
This recipe is from Diabetes Forecast.
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Diabetes Linked To Pancreatic Cancer Risk

According to a new analysis of 88 studies, those with diabetes have double the risk of pancreatic cancer compared to those who do not have the condition.
Researchers have suggested that diabetes is a risk factor for pancreatic cancer, but it is not clear whether diabetes comes first or pancreatic cancer. This new analysis says that for some, pancreatic cancer may be responsible for the development of diabetes.
However, experts say that the total overall risk for pancreatic cancer among diabetics is low.
"Our study demonstrated that there is an overall two-fold increase risk of pancreatic cancer in patients with diabetes mellitus," said Dr. Mehrdad Nikfarjam, senior lecturer and transplant surgeon at the University of Melbourne in Australia.
"The study also demonstrates that diabetes mellitus may be an early indicator of the development of pancreatic cancer in certain cases," said Nikfarjam. "Patients with diabetes mellitus that were analyzed had a seven-fold increased risk of being diagnosed with pancreatic cancer within the first year of being diagnosed with diabetes.
"Studies have demonstrated that pancreatic cancer can produce certain substances that influence the way the body  handles insulin and blood sugar, resulting in diabetes," he said. "In some patients with pancreatic cancer and diabetes, the diabetes actually improves once the cancer is removed."
There could be a biological connection for diabetes to increase pancreatic cancer risk.
"It is thought that the chemical changes that occur in the body with type 2 diabetes can promote the growth of pancreatic cells and also result in damage that leads to the development of pancreatic cancer," Nikfarjam said. "Type 1 diabetes is similarly thought to be a risk factor, but to a lesser extent."
While the review found an association between diabetes and risk of pancreatic cancer, it did not prove that either disease causes the other.
One US expert says that these results are not unexpected.
"The conclusions from this meta-analysis are very consistent with those drawn at a [U. S. National Institutes of Health] workshop on the subject," said Dr. Robert Ratner, chief scientific and medical officer at the American Diabetes Association.
"Clearly there is a relationship between diabetes and pancreatic carcinoma, and it could go in either direction," he said. "Pancreatic cancer might cause diabetes or diabetes might cause pancreatic cancer."
Ratner said that with the risk of pancreatic cancer being so low, most people with diabetes should not worry.
Nikfarjam added, "The risk of developing pancreatic cancer overall remains very low, even in long-standing diabetic patients. These patients should not be alarmed. It is even possible that good blood sugar may lessen the risks."
Pancreatic cancer is often diagnosed at a very late stage and five year survival rates are less than 1 percent. Most patients with this type of cancer typically do not survive longer than four to six months after the initial prognosis.
Within the first year of diagnosis as a diabetic, the risk for pancreatic cancer was seven times higher than for someone without diabetes. The overall risk stays at a high level for a long time, but eventually after 10 years the risk decreases to 36 percent.
Reference: US News
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Diabetic Recipe of the Week: Fiesta Nachos

Makes: 4
Serving Size: 7 chips with topping
Preparation Time: 25 minutes
Cooking Time: 16 minutes
Ingredients
6 scallions (white part only), thinly sliced
2 garlic cloves, minced
1 medium jalapeno pepper, seeded and diced
1 tsp. salt-free Southwestern seasoning blend (optional)
4 cups (about 28 chips) baked tortilla chips (such as Guiltless Gourmet)
3/4 cup shredded, reduced-fat sharp cheddar cheese (such as Cabot's 75% reduced-fat sharp cheddar cheese)
1/2 large tomato, seeded and diced (about 1/2 cup)
1/4 cup sliced, pitted black olives (sliced into thin rounds)
2 Tbsp. fresh cilantro
Preparation
1. Preheat the oven to 400 degrees. Meanwhile, coat a small skillet with cooking spray. Add the scallions and saute over medium-high heat for 2 minutes. Add the garlic, jalapeno pepper, and if desired, Southwestern seasoning blend. Saute for 2 minutes more. Remove the skillet from the heat and set aside.
2. Coat a large baking sheet with cooking spray. Arrange the tortilla chips close together on the baking sheet, and bake for 5 minutes.
3. Sprinkle the chips with the cheese and scallion-garlic mixture. Bake for 5 to 7 minutes, until the cheese melts. Add the nachos to a serving platter, and top with tomato, black olives, and cilantro.
This recipe is from Diabetes Forecast.
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Is Diabetes and Obesity A Gen X Problem?

Compared to their baby boomer parents at the same age, GenXers are fatter and more likely to develop diabetes in the prime of their lives, highlighting the deterioration of health in one short generation. However, GenXers are better educated, less likely to smoke, and if they are female, more likely to be employed.
A new study from the University of Adelaide in Australia collected data from 1989-90 and 2007-08 national health surveys to compare the two generations between the ages of 25 and 44.
Nearly one in five of Gen X males are obese, compared to 9 percent of male baby boomers at the same age. Roughly 13 percent of female Gen Xers are obese, compared to 10 percent of female baby boomers.
When it comes to diabetes, 3 percent of males and 8 percent of females of Gen Xers have the condition, compared to 1 percent of males and 3 percent of females in the baby boomer generation.
"We're getting sicker, younger," said researcher Rhiannon Pilkington. "The increased prevalence of obesity isn't because we have an ageing population, it's much more relevant to our environment."
Pilkington credits the decrease in the quality of health in a more sedentary lifestyle, rising consumption of processed foods, and the decline of physical exercise and sleep.
"We're enjoying increased life expectancy but our health life expectancy hasn't increased at the same rate," she said. "If the trend continues, there will be a decrease in life expectancy."
It has been suggested by researchers that Gen Y, the generation following Gen X, will be the first generation to not outlive their parents.
Pilkington also believes that since many Gen Xers did not grow up in an age of prosperity like their parents did that may effect their health.
In general, Gen X is better educated than their baby boomer parents. One in three has a university education compared to 15 percent of male baby boomers and 11 percent of female baby boomers. Three-quarters of female Gen Xers have a job, compared to two-thirds of female baby boomers.
Edwina Gleeson, 43, has been better about taking care of her health in the past ten years. She stopped smoking at age 34, and after suffering gestational diabetes, she went on the paleo diet 18 months ago. The mother of two went from a "tight size 16" to a size 10.
"My health has improved," said Gleeson, who now does yoga and walks regularly. "I feel amazing, I don't get tired. Hopefully I've escaped diabetes and obesity."
Reference: The Age
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Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetic Recipe of the Week: Penne with Fresh Tomato Herb Sauce

Ingredients
1 Tbsp. olive oil
1 onion, chopped
1 carrot, diced
1 leek, white part only, diced
1 celery stalk, diced
3 garlic cloves, thinly sliced
4 plum tomatoes, seeded and diced
1 can (35 oz.) Roma tomatoes, smashed in their own juice
1 bay leaf
Salt and pepper to taste
1 lb. whole wheat penne pasta
1/2 cup chopped parsley
10 basil leaves, chopped
1 Tbsp. minced fresh oregano
2 Tbsp. chopped black olives
1/4 cup Parmesan cheese
Preparation
1. Heat the oil in a large skillet over medium heat. Add the onion, carrots, leeks, and celery and saute for 8 minutes. Add the garlic and saute for 1 minute. Add the tomatoes and bay leaf. Season with salt and pepper to taste. Cook, uncovered, for 15 to 20 minutes.
2. Meanwhile, bring a large pot of water to boil. Add the pasta until cooked al dente, about 7 to 8 minutes.
3. Remove the bay leaf from the sauce. Add the parsley, basil, and oregano. Taste and adjust the seasonings. Add the olives.
4. Drain the pasta, add the sauce, and toss gently. Top with Parmesan cheese.
This recipe is from Diabetes Forecast
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Exercises For Peripheral Neuropathy: Side Leg Raise

Hold chair or table with one hand, then one fingertip, then no hands, then do exercise with eyes closed, if steady. Stand straight, directly behind chair or table, feet slightly apart. Hold chair or table for balance. Slowly lift one leg to side, 6-12 inches above the ground. Slowly lower leg and repeat with other leg. Your knee and back are straight throughout exercise.
Hold: 5-10 seconds
Repeat: 2 repetitions on each leg/2 times a day
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetic Recipe of the Week: Spring Leek Frittata

Makes: 6
Serving Size: 1/6 of pan
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Ingredients
2 1/2 tsp. olive oil
2 medium leeks, bottom part only, washed and thinly sliced
2 garlic cloves, minced
1/2 cup reduced sodium ham, diced
2 eggs
5 egg whites
1/4 cup fat-free milk
1 tsp. dried basil
1/2 tsp. dried thyme
Salt and pepper to taste
2 Tbsp. shredded reduced-fat Swiss cheese
Preparation
1. In a 10-inch nonstick oven-proof skillet or cast-iron skillet, heat the oil over medium heat. Add the leeks and garlic, and saute for about 8 to 9 minutes until leeks are very soft. Add the ham and saute for 2 minutes.
2. In a bowl, beat together the eggs, egg whites, milk, basil, thyme, and salt and pepper to taste.
3. Preheat the oven broiler, with the rack 6 inches from the heat source. Slowly add the egg mixture on top of the leeks. Cook undisturbed for about 3 minutes. Using a thin-bladed spatula, lift up some of the eggs from the sides and tilt the pan to allow some of the eggs on top to fall to the bottom of the pan. Continue to cook the frittata until the frittata is no longer runny, but the top has some uncooked egg.
4. Top the frittata with the Swiss cheese. Place the frittata in the oven and broil until the cheese melts and the top is set. Cut into wedges directly from the pan to serve.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

New Gene Regions Tied To Diabetes

Seven new genetic regions tied to Type 2 diabetes have been identified in the latest largest study of the genetic base of the disease.
DNA data was compiled from 48,000 patients and 139,000 healthy controls from four different ethnic groups. The research was done by scientists from 20 countries on four continents and co-led by researchers from Oxford University's Wellcome Trust Centre for Human Genetics.
Most "genome-wide association studies" have been done with people of European descent. This new research includes those of Hispanic and Asian background as well.
Researchers believe that as more genetic data becomes available, especially from those of South Asian and African origin, they will be able to map the genes involved with Type 2 diabetes.
"One of the striking features of these data is how much of the genetic variation that influences diabetes is shared between major ethnic groups," said Wellcome Trust Senior Investigator Professor Mark McCarthy from the University of Oxford. "This has allowed us to combine data from more than 50 studies from across the globe to discover new genetic regions affecting risk of diabetes."
He adds, "The overlap in signals between populations of European, Asian, and Hispanic origin argue that the risk regions we have found to date do not explain the clear differences in the patterns of diabetes between those groups."
The new regions identified by the international research team were two near the genes ARL15 and RREB1 that tend to have links to elevated insulin and glucose levels in the blood. This particular finding gives insights into the ways biomechanical processes contribute to Type 2 diabetes.
This genome-wide association study looked at more than 3 million DNA variants to find those that have the greatest impact on the development of Type 2 diabetes. For the first time, researchers were able to find regions where the effects on diabetes susceptibility are subtle.
"Although the genetic effects may be small, each signal tells us something new about the biology of the disease," said first author Dr. Anubha Mahajan of Oxford University. "These findings may lead us to new ways of thinking about the disease, with the aim ultimately of developing novel therapies to treat and prevent diabetes. There's every reason to expect that drugs acting on these biological processes would have a far larger impact on an individual's diabetes than the genetic effects we have discovered."
Principle Investigator Dr. Andrew Morris, of the Wellcome Trust Centre added, "The findings of our study should also be relevant to other common human diseases. By combining genetic data from different ethnic groups, we would expect also to be able to identify new DNA variants influencing risk of heart disease and some forms of cancer, for example, which are shared across ethnic groups. It has the potential to have a major impact on global public health."
Reference: Medical Xpress
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Diabetic Recipe of the Week: Wild Rice With Herbs and Mushrooms

Makes: 8 servings
Serving Size: 1/2 cup
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Ingredients
1 cup dry packaged wild and white rice blend
2 Tbsp. olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 large celery stalk, chopped
1 lb. mixed mushrooms, stemmed and coarsely chopped
1 Tbsp. fresh minced thyme
1 tsp. finely minced sage
Kosher salt and freshly ground black pepper to taste
1/4 cup minced fresh parsley
1/4 cup toasted chopped hazelnuts (To toast the hazelnuts: Add the chopped hazelnuts to a small dry skillet over medium heat. Toast the nuts, shaking the pan occasionally until they are lightly browned.)
Preparation
1. Prepare the rice mixture according to the package directions without using the seasoning packet, if there is one.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onions, garlic, and celery, and saute for 7 to 8 minutes. Add in the mushrooms, thyme, sage, salt, and pepper, and raise the heat to medium high. Saute the mushrooms for about 5 minutes, occasionally turning them.
3. Combine the cooked rice with the mushroom blend, mixing well.
4. Garnish with minced parsley and toasted hazelnuts.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

Do Food Prices Affect Diabetics?

In a new study researchers from the U.S. Department of Agriculture (USDA) say that food prices are linked to blood sugar levels in those with Type 2 diabetes.
Researchers combined information from two large studies. In the first study from the National Health and Nutrition Examination Survey (NHANES), they gathered blood sugar measurements from 2,400 adults who met the criteria for Type 2 diabetes.
Researchers then compared these blood sugar levels to average grocery prices over the previous three months from 35 markets around the United States. The prices came from the Quarterly Food-at-Home Price Database.
After looking at both studies researchers found that as the prices of healthy foods like fruits, vegetables, and low-fat dairy products rose, so did blood sugar levels. Concurrently, as the prices for sugar, saturated fat, and total calories fell, blood sugar rose in those with diabetes. This relationship was the strongest among low-income customers.
"Most likely it's because people eat less produce and switch to products that are less healthy," said study author Ilya Rahkovsky, an economist with the USDA's Economic Research Service in Washington, DC.
The study was published in one of the February online issues of the American Journal of Public Health.
A study published last December by the Harvard School of Public Health says that healthy eating costs the average person about $1.50 more per day, compared unhealthy eating.
This may not be a financial stretch for middle-class families, but for low-income families, that price hike is likely cost-prohibitive. Instead of eating fruits, vegetables, and low-protein meats, families will instead purchase more processed and junk foods, which are usually higher in fat, sugars, and calories.
For every 10 cents per pound in the cost of produce, fasting blood sugar climbed 20 milligrams per deciliter, or about 13 percent of the average fasting glucose level, which was 162 mg/dL.
For every 14 cent increase in a pound of low-fat dairy, there was a 9 mg/dL decrease in fasting blood sugar, about 6 percent of the average level.
The study proved a relationship between food prices and blood sugar levels in those with Type 2 diabetes, but it did not prove a cause-and-effect link.
"Healthy foods are more expensive, and being forced to purchase unhealthy foods, maybe for economic reasons, does have health consequences," said Adam Drewnowski, director of the nutritional sciences program at the University of Washintgon in Seattle. He was not involved in the published study.
"Instead of merely advising people to consume expensive foods for better health, we ought to pay more attention to prices," he said.
Reference: Healthday
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
Visit our website, like our page on Facebook, and follow my tweets on Twitter.