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
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

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
Visit our website, like our page on Facebook, and follow my tweets on Twitter.

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.