Search Articles
Search Recipes
diabetes
The Ultimate Lifestyle Disease: Part 1
August 31st, 2011Reviewing the list of risk factors for heart disease, diabetes (especially type 2, as it affects significantly more individuals) is mentioned prominently in literature presented on the American Heart Association’s (AHA) website. Shortly thereafter, readers are urged to change their lifestyle to reduce their risk of heart disease.
New evidence gives hope, exposes limitations of conventional treatment of type 2 diabetes.Ask The Doctor: Migraines, Type 2 Diabetes, Ovarian Cysts
July 27th, 2011Every month we ask top practitioners to address your health concerns. This month find solutions for migraines, diabetes, and ovarian cysts.Heal Your Skin
November 1st, 2010As if people with diabetes didn’t have enough to deal with, those managing this blood-glucose imbalance also face special skincare challenges. The small capillaries close to a diabetic’s skin often become narrowed, which slows circulation and makes skin more prone to problems.
For diabetics experiencing inceased skin sensitivity, here's help.Lower Your Diabetes Risk
November 1st, 2010Growing up in Mississippi, Herman L. Kemp, Jr. dined on fried chicken and biscuits for breakfast, sometimes with a side of macaroni and cheese. These eating habits continued into adulthood, where it wasn’t unusual for him to regularly splurge on a buffet-style breakfast, then hit another buffet for lunch or dinner.
You can prevent the onset of type 2 diabetes. Here's how.Lower Your Diabetes Risk
November 1st, 2010Growing up in Mississippi, Herman L. Kemp, Jr. dined on fried chicken and biscuits for breakfast, sometimes with a side of macaroni and cheese. These eating habits continued into adulthood, where it wasn’t unusual for him to regularly splurge on a buffet-style breakfast, then hit another buffet for lunch or dinner.
You can prevent the onset of type 2 diabetes. Here’s how.The Case for White Wine
June 1st, 2010Anyone with a regular inclination for cabernet or Chianti must have breathed a booze-infused sigh of relief at some point over the past decade, as recent studies have shown that a moderate amount of red wine has major health benefits, including helping to protect the heart, thwart certain cancers, slow the effects of aging, and prevent neurological disorders like Alzheimer’s disease.
Move over red, white is healthy, too.Using Acupuncture to Balance Blood Sugar
In my last post, I addressed Cynthia’s question about insomnia. It is interesting that she also asked about hypertension and anxiety. These are often all symptoms of a common problem—hypoglycemia—rather than separate illnesses.
Ask The Doctor: Type 2 Diabetes
February 1st, 2010My 42-year-old brother, Gregg, just found out he has type 2 diabetes, and I’d like to help him get healthy. What can he doto avoid taking prescription drugs?
Wheatberry Pancakes
September 1st, 2009Unfeatured1 cup wheat berries (whole wheat kernels)
1 tablespoon whole flaxseed
2 cups water
1/3 cup chickpea flour (besan) or low-fat soy flour
1 tablespoon sugar
2 teaspoons lemon juice
1/2 teaspoon baking soda
1/2 teaspoon saltPlace the wheat berries, flaxseed, and water in a blender and process at high speed for about 2 minutes. Add the flour and process for 2 to 3 minutes or until very smooth. Add the sugar, lemon juice, baking powder, baking soda, and salt and process until well mixed.
Heat a heavy nonstick griddle or skillet (a nonstick electric griddle cooks very evenly) over high heat until drops of water dance on the surface and then quickly disappear. Reduce the heat to medium-high. Working in batches if necessary, pour dollops of batter quickly onto the griddle, leaving space to expand. When bubbles appear on the surface, gently flip the pancakes. Don’t overcook; they should be a bit puffy when you take them off the griddle, so they are light and cakey.MAKES TWELVE 4” PANCAKES (3 SERVINGS)
Per serving: 261 calories, 11 g protein, 53 g carbohydrates, 6 g sugar, 3 g total fat, 9% calories from fat, 0 mg cholesterol, 9 g fiber, 534 mg sodiumBulgur Wheat and Quinoa Pilaf
September 1st, 2009Unfeatured1 cup bulgur wheat
1 cup quinoa
1 large onion, chopped
1 cup chopped celery
1/4 cup minced fresh parsley
1 teaspoon crushed dried rosemary or dried thyme or oregano
Salt to tastePlace the bulgur and quinoa in a dry, heavy skillet (such as cast-iron), stir-fry pan, or wok over high heat and cook, stirring constantly, until the grain smells toasty. Remove from the heat immediately and set aside.
Steam-fry the onion and celery in a large nonstick saucepan with a tight lid until the onion begins to soften. Add the broth, bulgur, quinoa, parsley, and rosemary, thyme, or oregano. Bring to a boil over high heat, then reduce the heat to low and cook, uncovered, for 20 minutes. Let stand for 5 minutes. Fluff with a fork and season with the salt.
