French Dressing

Ingredients:

1/2 tsp powdered mustard
1/3 cup Wine vinegar
1/4 tsp ground white pepper
2 tsp Water
1 tsp tomato paste
1/2 tsp finely chopped onion
7 tbsp salad oil

Combine all ingredients in a jar and shake well or puree in a blender for smooth dressing.

Makes (12) 1 tbsp Servings
Dietary Exchanges:1 Fat

Nutrients Per Serving:50 Calories0 grams Carbohyrate0 grams Protein6 grams Fat0 mg Sodium1 mg Potassium0 grams Cholesterol

Ranch Salad Dressing

1 cup low-fat cottage cheese
1/2 tsp garlic powder
2/3 cup low-fat plain yogurt
1/2 tsp dried basil
2 green onions chopped
1/4 tsp dried oregano
1 tsp dijon mustard

In food processor or blender, process cottage cheese and yogurt until smooth. Pour into bowl and stir in onions and seasonings. Cover and refrigerate for at least 30 min so flavours develop. Store for up to one week. Stir before serving. Makes Nine 3 tbsp Servings

Dietary Exchanges:1/2 Milk Choice (2%)
Nutrients Per Serving:37 Calories3 gram Carbohydrates5 gram Protein1 gram Fat

Creamy Italian Dressing

Ingredients:

1 tbsp virgin olive oil
1/4 tsp leaf oregano
1 tbsp vegetable oil
1/8 tsp salt
4 tbsp fresh lemon juice
pepper to taste

Mix all ingredients together and refrigerate. Shake well before using.

Makes (6) 1/3 cup Servings

Dietary Exchanges: 1 Fat

Nutrients Per Serving: 46 Calories 0 mg Cholesterol 1 gram Carbohydrates 0 grams Protein
5 grams Fat

Type 1 Diabetes Cause and Risk Factors

Researchers have identified several genes associated with the development of type 1 diabetes. The prevailing belief about the etiology, or cause, of type 1 diabetes is that although someone may have a genetic predisposition for developing type 1 diabetes, it takes an environmental trigger (e.g., virus, toxin, drug) to set the autoimmune process in motion that destroys insulin-producing pancreatic beta cells and causes type 1 diabetes.

Risk factors for developing type 1 diabetes may include:

Family history. A child that has a parent or sibling with type 1 diabetes has a 2 to 6% risk of developing the disease (the risk is higher if both a parent and sibling or an identical twin have type 1 diabetes).

Autoimmune diseases. The presence of other autoimmune disorders, such as thyroid disease and celiac disease, raises the risk of type 1 diabetes. Early cessation of breastfeeding and/or exposure to cow’s milk. Clinical research indicates that breastfeeding at least three months decreases the risk of type 1 diabetes.1,2 Some studies have also found that exposure to cow’s milk or cow’s milk-based formula before one year of age may increase diabetes risk3-6, although other studies have not borne out the link.

Ethnicity. In America, Caucasians have a greater risk of type 1 diabetes than African-Americans, Native Americans, Asian Americans, and Hispanics. Worldwide, Finland and Sardinia have the highest incidence of type 1 diabetes.

History of childhood viruses. Viruses that have been associated with type 1 diabetes as environmental triggers include coxsackie B, enteroviruses, adenovirus, rubella, cytomegalovirus, and Epstein-Barr virus

Diabetic Recipe - Pizza Rollers

This is a diabetic recipe designed for kids.

Ingredients

1 package (10 ounces) refrigerated pizza dough
1/2 cup pizza sauce
18 slices of turkey pepperoni
6 sticks mozzarella cheese

Directions:

Preheat the oven to 425 degrees F. Coat baking sheet with nonstick cooking spray. Roll out pizza dough on baking sheet to form 12 x 9 inch retangle. Cut pizza dough into 6 (4 1/2 x 4 inch) retangles; sperad about 1 tablespoon sauce over center third of each.

Top with 3 slices pepperoni and sticl of mozzarella cheese. Bring ends of dough together over cheese, pinching to seal. Place seam side down on prepared baling sheet. Bake in center ofoven 10 minutes or until golden brown.

Makes 6 servings
Calories 222, calories from fat 34%, total fat 9g, saturated fat 4g, cholesterol 27mg. carbohydrates 24g, fiber 3g, protein 13g, sodium 6013mg. Dietary exchanges: 1starch, 1 vegetable, 1 lean meat, 1/2 fat.

Almond Macaroons

Ingredients:

• 8 oz (about 2 cups) lightly toasted almonds
• 1/4 cup potato starch
• 3 egg whites, at room temperature
• 2/3 cup firmly packed light brown sugar
• 1 tsp vanilla extract
• 1/2 tsp cinnamon Dash of salt

Instructions:

Preheat the oven to 325ºF. Place the almonds in the container of a food processor and process until they resemble a coarse meal. Beat the egg whites until quite stiff. Beat in the sugar, vanilla, cinnamon, and salt. Gently fold in the ground almonds. Drop by tablespoonfuls on baking sheets which have been coated with a vegetable spray. Bake for 15 minutes, or until the edges are golden. Remove carefully with a spatula and set gently to cool on plates. The cookies will be soft at first, but become crisp once cool. Store in an airtight container.

source: Big Mama's Recipes

Nutritional Information:
Per Cookie: 52 Cal; 3 g Total Fat; 5 g Carb; 00 mg Cholesterol; 7 mg Sodium; 18 mg Calcium; 2g Protein; <1>

Banana Bread

Ingredients:

• 1 cup mashed very ripe banana
• 7-1/4 teaspoons Equal® for Recipes* or 24 packets Equal® sweetener or 1 cup Equal® Spoonful*
• 1/2 cup plain fat-free yogurt
• 4 tablespoons margarine, melted
• 1 egg
• 1 egg white
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 to 1/2 cup walnut pieces

Directions:

Beat banana, Equal®, yogurt, margarine, egg, egg white, and vanilla at medium speed in large bowl until blended; beat at high speed 1 minute. Add combined flour, baking powder, baking soda, and salt, mixing just until ingredients are moistened.

Stir in walnuts, if desired. Pour batter into one 8-1/2 x 4-inch greased and floured loaf pan, or three 5-5/8 x 3-1/4-inch loaf pans. Bake at 350 degrees F until bread is golden and toothpick inserted in center comes out clean, 55 to 65 minutes for large loaf, 35 to 40 minutes for the small loaves.

Cool 10 minutes in pans on a wire rack; remove from pan, and cool.
Recipe can be doubled to make 2 large or 6 small loaves.

Source: Recipe courtesy of Equal® and the Merisant Company.*Equal® is a registered trademark of the Merisant Company

Nutritional Information:
Nutritional Information (per serving): 128 cal., 3 g pro., 20 g carb., 4 g fat, 15 mg chol., 172 mg sodium.
Dietary Exchanges: 1 bread, 1 fat.

Smothered Pork Chops

Ingredients:

• 1 tsp paprika
• 1 tsp dried sage or thyme, crumbled
• 1/4 tsp salt
• 1/4 tsp pepper
• 4 boneless center-cut pork chops-1/2 inch thick (trim off fat)
• vegetable oil spray
• 2 large yellow onions, thinly sliced
• 4 tbsp low-fat, low-sodium chicken broth, divided
• 1 tbsp Dijon mustard (regular or hot)

Directions:

Sprinkle the paprika, sage, salt and pepper over the pork chops. Heat a large nonstick skillet over medium heat. Remove from the heat and lightly spray with vegetable oil spray . Cook the pork for 4 minutes on each side. Put the pork on a plate. Set aside. Separate the onion slices into rings.

Put the onions in the skillet. Stir in 1 tablespoon broth. Cook, covered for 5 minutes. Stir well. Cook, uncovered for 5 minutes, or until the onions are golden brown, stirring once. Stir in the remaining 3 tablespoons broth and mustard. Place the pork on the onions. Cook, uncovered, for 5 minutes, or until the onions are tender and the pork no longer is pink in the center.

Makes 4 Servings.
Dietary Exchanges: 3 Lean Meat, 2 Vegetable

Baked Chicken Parmesan

Ingredients:

• 4 boneless, skinless chicken breast halves (about 4 oz each)
• substitute equivalent to 1 egg,
• 1 tbsp water
• 2 tsp olive oil
• 1/3 c finely crushed reduced-sodium five- whole-grain crackers
• 1/3 c shredded Parmesan cheese
• 2 tbsp minced fresh parsley
• 1/2 tsp ground oregano, crumbled
• 1/4 tsp pepper vegetable oil spray

Directions:

Preheat oven to 400 degrees. Put the breast with the smooth side up between two pieces of plastic wrap. Using a tortilla press, the smooth side of a meat mallet, or a rolling pin, lightly flatten to a thickness of 1/4 inch, being careful not to tear the meat. In a shallow dish or pie pan, whisk together the egg substitute, water, and oil. In another shallow dish or pie pan, stir together the remaining ingredients except the vegetable oil spray.

Place the dishes side by side. Lightly spray a 13x9x2-inch baking pan with vegetable oil spray. Set beside the dishes. Dip the chicken into the egg white mixture and turn to coat. Roll each piece in the crumb mixture, shaking off any excess. Arrange the chicken in a single layer on the baking sheet. Lightly spray the chicken with vegetable oil spray. Bake, uncovered, for 15 to 18 minutes, or until the chicken is no longer pink in the center and the top coating is golden brown.

Makes 4 Servings.

Dietary Exchanges: 4 Very Lean Meat, 1 Fat
Nutrients Per Serving:200 Calories66 Calories from Fat7 g Total Fat2.1 g Saturated Fat1.1 g Polyunsaturated Fat3.1 Monounsaturated Fat4 g Total Carbohydrate1 g Dietary Fiber0 g Sugars29 g Protein74 mg Cholesterol144 mg Sodium

Is there a type of diabetes that only occurs when with pregnant women?

Yes, it is called gestational diaberes. After the women gives birth she no longer has diabetes. She still needs to take care to maintain a healathy weight or she may develope type 2 diabetes later in life. Usually during the last two months of the pregnancy she will have to follor a meal plan to keep her blood sugar in normal ranges or the baby will row too big.

Is here a Cure for Diabetes?

As yet there is nor cure for either type 1 or type 2 diabetes. May people who have type 2 diabetes may think that they have been cured by loosing weight and etting regular diet and eaxercise. This is because their blood sugar levels return to normal levels and stay there. This can contiune for years until their pancreas wears out and medication is needed to manage thier levels.

There have been cases where people with type diabetes have had s ucessful pancreas or islet cell transplant no longer have diabetes becuasue thier bodies are producing insulin again. However they have to take immunosuppressant drugs for the rest of their lives to prevent their bodies from rejecting the transplant.

Why Don't People know that they have Diabetes?

People who develop type 1 diabetes generally know that they have it because it comes on quickly and the symptoms are serious. This type of diabetes account for about 10% of diabetics.

People with type 2 diabetes are more likley to have it without knowing because it does not hurt, and the symptoms come on gradually. Many people have type 2 diabetes for years before ever being diagnosed.

What Causes Diabetes?

You need to have the gene for diabetes. Then there has to be a something that triggers the gene. For many people with type 2 diabetes the trigger can be : being overweight, or stress on the body.

For children with Juvenile Diabetes - type 1 diabetes, a virus can confuse the immune system into identifying the beta cells in the pancreas as part of the virus and so the immune system destroys the beta cells and stops the production of insulin.

What is Diabetes?

When you eat it is digested and broken down into glucose (sugar). In this form it travels arund to feed all the cells in the body thruogh the bloodsteram. Glucose can not get into your cells unless insulin is there to let it in. Without insulin the glucose stays in the bloodstream. Each time you eat more glucose goes into your bloodstream. High levels of blood glucose or blood sugar is the sign that you have diabetes.

Can People With Diabets Eat Sugar?

Yes they can. Sugar is a carbohydrate to the body. All carbohydrates, no matter from what source raise the blood sugar. It does not matter if it is a serving of cake or a baked potato it will still raise your blood (glucose) level.

Juvenile Diabetes - A Growing Problem

Over 13,000 children are diagnosed with juvenile diabetes each year in the United States Type 1 diabetes, also known as juvenile diabetes is the most prevalent form in the younger population. Type 1 is caused by an automimmune process in the body. The child's insulin-producing cells in the pancreas are destroyed, hindering the production of insulin. In the past parents were told to monitor the amount of sugar in foods that their child ate. It was thought that simple sugar was the culprit. Today the focus has shift away from sugar to the total amount of carbohydrates a child consumes. This is called Carb counting. This is a much easier and flexible system.

Source: Diabetic Cooking for Kids