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: 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
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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
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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
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 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
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: 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.
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
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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
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
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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.
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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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
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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.
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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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
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
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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.
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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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
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
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Connecticut Foot Care Centers
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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.
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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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
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: 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.