November National Diabetes Month
November National Diabetes Month and do you know or care about someone with Diabetes? Chances are you do. One in eleven, approximately thirty million Americans, are living with diabetes. With proper care, there are many things that those affected can do to ward off the progression and complications of this disease. As a caregiver, you can play a crucial role in helping someone living with diabetes to maintain healthy habits.
Type 1 Diabetes
There are two types of diabetes. Type 1 occurs in children and adolescents when the pancreas does not produce insulin. Insulin is a hormone that moves glucose out of the bloodstream and into the cells for energy. When the body does not produce enough insulin, the glucose levels in the bloodstream get dangerously high. People with Type 1 diabetes will need to have daily insulin injections or use a pump. Only 5% of those diagnosed have type 1, most people have type 2 diabetes.
Type 2 Diabetes
Type 2 develops later in life, and occurs when the body does not produce enough insulin, or does not respond to it. If you develop this type of diabetes, do not despair, there are many things you can do! Knowing that you can manage and that there is support available is important to maintaining a positive mental state.
Living with Diabetes
Checking your glucose level regularly is critical, and working with your doctor to obtain tight control is ideal. Exercise and healthy eating will help to keep your glucose and insulin at ideal levels. Refer to the American Diabetes Association for more information and support http://www.diabetes.org/?loc=logo. You can lower your risk for development of type 2 or complications of the disease by packing fruits, vegetables, and proteins into your diet, and staying active.
November is National Diabetes month. We wish you a Happy Thanksgiving, and encourage you to make smart healthy food choices during this Holiday season. You can find healthy and delicious recipes from the American Diabetes Association here: http://www.diabetes.org/mfa-recipes/.
Light and Luscious Pumpkin Pie:
- 1 recipe Oil Pastry (below)
- 1 15 – ounce can pumpkin
- 1/3 cup sugar or sugar substitute equivalent to 1/3 cup sugar*
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, slightly beaten
- 1 teaspoon vanilla
- 3/4 cup evaporated fat-free milk
- Frozen light whipped dessert topping, thawed (optional)
- Preheat oven to 450 degrees F. Prepare Oil Pastry. On a well-floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Flute or crimp edge as desired. Do not prick. Line pastry with a double thickness of heavy foil. Bake for 8 minutes. Remove foil. Bake for 5 minutes more. Cool on a wire rack while preparing the filling. Reduce oven temperature to 375 degrees F.
- For filling: In a medium bowl, combine pumpkin, sugar, honey, cinnamon, ginger, and nutmeg. Add egg and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk. Pour filling into baked pastry shell.
- To prevent overbrowning, cover edge of the pie with foil. Bake for 40 to 45 minutes or until filling appears set (edges of filling may crack slightly).
- Cool completely on a wire rack. Cover and refrigerate within 2 hours. If desired, serve with dessert topping. Makes 10 servings.
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup cooking oil
- 3 tablespoons fat-free milk
In a medium bowl, stir together flour and salt. Add cooking oil and milk all at once to flour mixture. Stir lightly with a fork. Form into a ball.
Nutrition Facts Per Serving:
Servings Per Recipe: 10
PER SERVING: 196 cal., 8 g total fat (1 g sat. fat), 1 mg chol., 108 mg sodium, 28 g carb. (2 g fiber), 5 g pro.