DIABETES 101 info
List of Ingredients
DIABETES 101
Classifications of Diabetes
There are four classifications of Diabetes Mellitus: Insulin-Dependent
Diabetes Mellitus (IDDM); Non-Insulin Dependent Diabetes Mellitus (NIDDM);
Impaired Glucose Tolerance and Gestational Diabetes.
Insulin-Dependent Diabetes Mellitus (IDDM) is also known as Type I
Diabetes. Persons with IDDM produce little or no insulin and are
dependent on perscribed insulin to prevent ketoacidosis and death.
5% to 10% of all known cases of Diabetes Mellitus are IDDM.
Non-Insulin Dependent Diabetes Mellitus (NIDDM) is also known as
Type II Diabetes or Adult-Onset Diabetes. NIDDM is associated with
defects in both the secretion and the action of insulin. People
with NIDDM may or may not have the classic symptoms of uncontrolled
Diabetes (frequent urination, weight loss, and excessive thirst).
NIDDM accounts for eighty-five to ninety percent of all diabetes cases.
80% of those people are obese or have a history of obesity at the
time they are diagnosed with NIDDM.
Persons with Impaired Glucose Tolerance have glucose levels that are
higher than normal, but not diagnostic for Diabetes Mellitus.
25% of persons with Impaired Glucose Tolerance eventually develop
Diabetes Mellitus. Changes in lifestyle, diet, exercise, and weight
loss play an important role in preventing Impaired Glucose Tolerance
from progressing to Type II Diabetes (NIDDM).
In women with Gestational Diabetes Mellitus, the diagnosis of glucose
intolerance occurs during pregnancy. Gestational Diabetes Mellitus
occurs in about 2% to 4% of all pregnant women, usually during the
second or third trimester. Diabetes occurs during this period in pregnancy
due to an increase in insulin-antagonist hormones and insulin
resistance. Doctors screen for Diabetes during the 24th and 28th
week of pregnancy. After delivery, glucose tolerance returns to normal in
90% of the women with Gestational Diabetes Mellitus. These women
are also at a higher risk for Type II Diabetes (NIDDM).
Recipe
HEALTHY COOKING TECHNIQUES
This week, try microwaved baked potatoes, steamed vegetables or broiled
chicken breast. There are many different ways to cook without adding
extra fat. Try a different cooking techinque today!
Microwaving cooks foods faster than most other methods. You don't need
to add fat to meat, poultry, or fish, and you use little water for
vegetables. Microwave cooking is an great way to retain vitamins and
color in vegetables.
Steaming is a good method for cooking vegetables without using fat. Try
this method for frozen and fresh vegetables such as asparagus, broccoli,
carrots, spinach, and summer squash. Use a vegetable steamer or colander
to hold vegetables. Place steamer in pot with a little boiling water and
cover. Cook until the vegetables are just tender to preserve color and
vitamins.
Broiling is a quick way of cooking foods under direct heat without added
fat. It's great for poultry, fish, and tender cuts of meat. Use a
broiling pan or rack set in a shallow pan to allow fat to drain away.
If basting, use lemon juice, fruit juice, or broth for flavor. Vegetables
like onions, zucchini, and tomatoes can also be broiled.
Poaching may be done in a special poaching pan, which has a rack
and a lid, or it may be done in a frying pan or electric skillet which
can be covered. A fish may be poached whole if it is dressed (fins,
gills, and internal organs removed). Whole fillets may be cooked or
the fish may be cut into serving-size pieces before cooking. Any type
of fish or shellfish may be poached. Some of the best are haddock, sea
bass, tuna, orange roughy, trout, bass, perch, pike, shrimp, lobster,
mussels, and clams.
There is a wide latitude in selecting the cooking liquid; any one of
the following may be used: water, milk, beer, wine, canned clam juice,
or canned chicken broth.
The fish is just covered with the cooking liquid and heated to simmering
temperature until the flakes separate when tested with a fork. Drain
the fish well before placing on a heated serving platter. The fish may be
simply garnished or a sauce may be added. The best part of this method is
that no fat need be added to the fish.
Seeds, leaves, flowers, stems, stamens, roots, fruits, bark, pods,
and rhizomes of plants take on an almost magical aura when they become
herbs and spices. When cooking with herbs, snip them with scissors or
chop them by hand.
To substitute dried herbs for fresh, strengths vary in leaves, but the
general rule is to use a generous 1/4 teaspoon ground or 1 teaspoon
crumbled dried leaves for every tablespoon of the fresh herb finely
chopped.
Most fresh herbs are perishable and careful keeping is crucial. Store
bunches in the refrigerator, their stems in water. Pack loose leaves
and flowers, and rhizomes such as ginger, in perforated plastic bags in the
refrigerator crisper. If there is excess moisture in the leaves or tubers,
before packing, pat them fairly dry, then crush a dry paper towel at the
bottom of the bag and place the leaves on top. A little moisture helps keep
plant parts fresh, but too much moisture promotes decay.
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