Food and Nutrition – Page 21

12/21/2017

Gluten Free – Are You Kidding Me?

Scan the grocery aisles, neighborhood bakery or office cupboard and it’s impossible to miss the multitude of products proclaiming that they are “gluten-free.” Or go on Instagram and be barraged by yet another celebrity who has banished gluten from their diet. And as you can see by the photo below, it looks like even savvy NYC Christmas tree vendors are jumping on the bandwagon.

All kidding aside, I can’t help but wonder if there’s any truth to the gluten free food trend? Is it real or hype? And should you really be concerned about all or any of the gluten lurking around in your diet?

I reached out to Virginia-based Jill Weisenberger, MS, RDN, CDE, CHWC, FAND, author of ‘The Overworked Person’s Guide to Better Nutrition’ to help make sense of the chaos surrounding the gluten free food trend. Here’s our interview:

Q: Is Gluten Free real or hype?

Jill Weisenberger, (JW): It’s both. It’s for real and it’s hype.

Completely avoiding gluten, a protein in wheat, rye and barley, is critical for anyone with celiac disease and anyone with a diagnosed gluten sensitivity. It’s a problem when people self-diagnose and stop consuming gluten. You really need to nail down the diagnosis before starting a gluten-free diet, which is the only treatment for celiac disease. The only way to diagnose celiac disease is to have an intestinal biopsy after regularly consuming gluten. So if people have the biopsy after avoiding gluten, they might be told that they don’t have celiac disease when they really do.

Celiac disease, by the way, is an autoimmune disease, and gluten damages the small intestine.

It’s hype when it comes to weight loss and general health for anyone who is not intolerant to gluten. Only those people with celiac disease or another gluten intolerance should be on a gluten-free diet. If others feel more energetic or sleep better or have other benefits, it’s probably from an improved diet and not from the avoidance of gluten. Since gluten is in wheat, a gluten-free diet usually means fewer baked goods and less highly processed snacks and other foods. I think people feel better because they replaced packaged snacks with wholesome, health-boosting foods like fruit and nuts and yogurt – not because they gave up gluten.

Q: What does ‘gluten free’ really mean?

JW: Someone with celiac or other gluten intolerance must avoid gluten from all sources. This is not easy! Gluten is found in wheat, barley, rye, contaminated oats and all products made with them. You’ll find gluten in baked goods, candy, bread, soups, soy sauce, beer, even lots of lunch meats and cottage cheese. And even lipsticks and medications can contain gluten.

Q: What can I eat on a gluten free diet?

JW: Certainly someone with celiac disease or a gluten sensitivity has lots of restrictions, but there are lots of good options too. It’s important to consume the least restricted diet possible. This is true for everyone. By eating a large variety of foods, you will get the most possible nutrients. Focus on fruits, vegetables, milk, lean protein sources like fish and poultry, legumes like lentils and black beans. There are lots of grains that are gluten free. A few to try out are buckwheat, millet, quinoa, rice and sorghum.

Q: How difficult is it to be gluten free?

JW: Fortunately, there are lots of gluten-free products identified in supermarkets, but people have shared with me that avoiding all gluten is difficult. This is especially true in restaurants, other people’s homes and at parties. Even well-meaning waitstaff and friends get confused and foods that may contain hidden gluten. Condiments can be a problem. Another big problem is cross contamination. Say you have celiac disease, but live with people who don’t. If someone spreads mustard on bread and puts the knife back into the mustard, it may now be contaminated with gluten.

Q: Who should be gluten free?

All people with celiac disease and those with non-celiac gluten sensitivity must follow a gluten-free diet. Both type 1 diabetes and celiac disease are autoimmune diseases. Research shows that they have a similar genetic basis. Often people with type 1 diabetes will also have celiac disease. Everyone with type 1 diabetes should discuss getting tested for celiac with their doctor. People with diabetes but without celiac disease or documented gluten sensitivity do not need to eat a gluten-free diet.

Q: How about people with type 2 diabetes? Should they be on a gluten free diet?

JW: Celiac disease is not more common among people with type 2 diabetes than it is among the general public. I don’t recommend a gluten-free diet for people who don’t need it because the more restricted a diet is, the fewer health-boosting nutrients it’s likely to provide.

Q: Why would I choose to eat gluten free foods if I’m not gluten intolerant?

JW: There’s no need to eat foods made specifically for a gluten-free population unless you have celiac disease or a diagnosed gluten sensitivity.

Q: Does ‘gluten free’ mean healthier? or What’s the biggest misconception about gluten free?

JW: Definitely not. In fact, gluten-free breads and other products often lack the iron and vitamins found in traditional products. This is why it’s so important to work with a registered dietitian nutritionist skilled in gluten-free diets. Some people think that foods marked gluten-free or free of another nutrient must be more healthful. This is false.

Q: Is a gluten free donut better for me than a regular donut?

JW: Sorry no. A donut is a donut is a donut. It’s a now and then food – gluten or no gluten.

Q: Can I be gluten free without eating gluten free packaged foods?

JW: Yes. Just like someone can eat a wholesome gluten-containing diet without relying on packaged foods, it’s possible to eat a variety of foods without gluten without buying a single special product. But it’s okay to buy them. Just be intentional about it. Gluten-free doesn’t mean wholesome. Again, this is why working with a skilled registered dietitian nutritionist is so important.

Q: Jill, any final thoughts on gluten free diets?

JW: This is potentially a difficult diet to follow, and it leaves you vulnerable to nutrient deficiencies. You can find a RDN to help you at eatright.org.

Jill Weisenberger MS, RDN, CDE, CHWC, FAND, author of The Overworked Person’s Guide to Better Nutrition, is your resource for all things nutrition, food and diabetes.

The Overworked Person’s Guide to Better Nutrition offers bite-sized nutrition tips for busy people looking for solutions to their everyday food and nutrition problems. This book is filled with diet strategies for weight loss and overall better health that can help anyone, on any schedule, eat and feel better. Meant to be picked up and read piecemeal, every page is packed with interesting tips designed to improve nutrition and relieve stress and guilt. Healthier habits can fit with any schedule!

Whether she’s speaking, writing, chatting on social media, appearing on TV or working with individuals, Jill’s candid and energetic approach appeals to busy people, and her sound nutrition and fitness advice gets results. In fact, her appreciation for science and ability to translate science into actionable information earned her a place in US News & World Report’s 10 Dietitian’s You Need to Follow on Social Media.

Jill Weisenberger‘s specialties include weight control, heart health, diabetes, pre-diabetes, wellness and nutrition for people with hectic lives. She’ll make nutrition science understandable, realistic and oh so delicious.

On December’s Diabetes Late Nite podcast we’re celebrating a Blue Christmas. I chose this theme in December because ‘Blue’ is the color that I feel is most closely associated with diabetes and more importantly, it gives us an opportunity to raise awareness for the mental health issues related to diabetes. Guests include Chilbrook Kennels Breeder Author, Diabetes Alert Dog and Scent Detection Expert, Debby Kay, Poet Lorraine Brooks, Susan Weiner MS, RDN, CDE, CDN, the Charlie’s Angels of Outreach featuring Patricia Addie-Gentle RN, CDE, Rachel Zinman, Dr. Mandy Reece PharmD, CDE, BC-ADM, and America’s #1 Energy Conductor, High Voltage.

Throughout the podcast we will be featuring songs from the new “Christmas with Elvis and The Royal Philharmonic Orchestra

https://youtu.be/Uwfz5mMLSDM

11/21/2017

Sugar-Free Pumpkin Pie Recipe by the Diabetic Pastry Chef

According to the Calorie Control Council, the Average American may consume up to 4,500 calories and a whopping 229 grams of fat on Thanksgiving day. That being said, after a Thanksgiving Day feast, the last thing you want is a super sweet calorie bomb of a dessert.

That’s why I reached out to my friend and colleague Stacey Harris aka ‘The Diabetic Pastry Chef’ for a sugar-free dessert recipe for Thanksgiving!

When Stacey Harris was studying to become a pastry chef, she was diagnosed with type 2 diabetes. Rather than give up her chosen profession, she began creating more diabetic-friendly desserts. By using blended flours and a combination of sugar and sugar substitutes, reducing milk carbohydrates, and eliminating trans fats, Stacey Harris has transformed more than 200 desserts into diabetic-friendly delights.

Sugar-Free Pumpkin Pie Recipe by the Diabetic Pastry Chef

1 3/4 cup pure canned pumpkin

1 3/4 cup milk

3 eggs

1/2 tsp salt

1/2 tsp ground nutmeg

1 1/4 tsp ground cinnamon

1/2 tsp ginger

1/4 tsp cloves

2/3 cup Whey Low D Granular or other dry sugar substitute to equal

1 Tbsp molasses

Directions: Combine all ingredients in mixer or blender until well blended. Pour into 9″ pie pan fitted with bottom pie crust. Leaf shaped cookie cutters can be used to adorn the edges and top of pie ( see below, will need to make a double pie crust for this). Bake at 400F degrees until pie no longer shakes in middle and inserted knife comes out clean. This will yield 1-9″ pie.

To make the pie as shown you will need 2 double pie crusts. This will make 2- 9″ pies. Roll out 2 single pie crusts and fit into 2 pie pans. Use the above pumpkin pie filling recipe to fill 2 pie shells instead of 1. The depth of the pie fillings will be lower. Use the additional pie dough to cut leaves with leaf cookie cutters and arrange as shown in photo. Garnish with coated cranberries.

Coated Cranberries

1/4 cup Whey Low D Granular or equivalent dry sugar substitute

1/4 cup water

6-ounces fresh cranberries

Additional Whey Low or equivalent dry sugar substitute for second coating

Directions: Combine water and Whey Low or other sweetener in saucepan over medium heat for about 3 minutes. Add cranberries and stir to coat. Use slotted spoon to remove cranberries to wire rack; dry for 1 hour. Remove cranberries from rack and roll in additional Whey Low D or equivalent sugar substitute, and let dry for an additional hour. Garnish top of baked pie.

The Diabetic Pastry Chef’s cookbooks are filled with information on the definition, treatment, and prevention of diabetes and include complete nutritional information (calories, fat, cholesterol, sugars, and protein) for each recipe. She uses Splendar and presents other sugar-free alternatives for pancakes, muffins, cakes, cookies, and pies. Stacey Harris shares the sweet secrets of her simple-to-use formula that will convert most any recipe into a lower-carb alternative without compromising taste or quality. Now ‘divabetics’ can enjoy Chocolate Truffle Cookies, Blueberry Tartlets, Cream Cheese Cupcakes, Coffee Bread Pudding, and hundreds of others. BUY NOW

“In The Diabetic Pastry Chef, Stacey Harris proves you can prepare and eat wonderful food and still stay well within the guidelines of food for a person with diabetes.”—Alan L. Rubin, M.D., author of Diabetes for Dummies and Diabetes Cookbook for Dummies

11/15/201711/28/2017

Why The New Blood Pressure guidelines Are Important

On November’s Diabetes Late Nite podcast we discussed the new guidelines redefining who should be diagnosed with high blood pressure. Surprisingly doctors say nearly half the US population meet the new criteria.

How about you?

Under the new guidelines, developed by the American Heart Association and American College of Cardiology, anyone with blood pressure of 120 over 80 is considered to have “elevated blood pressure” while any patient with a reading of more than 130 over 80 will be classified as having “Stage 1 High Blood Pressure.” High blood pressure was previously defined as 140 over 90 or higher.

What these guidelines are emphasizing is there’s so much benefit from a better blood pressure number and paying attention to blood pressure and not ignoring it, even if you’ve never had a complication of heart disease.

“Yes, we will label more people hypertensive and give more medication, but we will save lives and money by preventing more strokes, cardiovascular events and kidney failure,” Kenneth Jamerson, a professor of internal medicine at the University of Michigan Health System who was involved in writing the guidelines said in a statement.

These new guidelines aim to get the public to recognize that high blood pressure is very important and that it does contribute to what’s the biggest cause of death and disability for Americans, which is heart disease, heart attack, and stroke.

There is real value in taking on the work of getting one’s blood pressure down.

About 25% of people with Type 1 diabetes and 80% of people with Type 2 diabetes have high blood pressure. If your heart’s working overtime all the time then you need to talk to your healthcare provider about lifestyle and medication management.

There is also significant evidence to show that chronic hypertension can speed the arrival of cognitive problems associated with aging, such as Alzheimer’s disease and dementia. That is because the blood vessels that supply the brain can weaken just like the heart. In a 2009 Clinics in Geriatric Medicine article, Dr. Thomas Obisesan wrote, “hypertension is recognized as the most consistent risk factor for stroke and, importantly, AD [Alzheimer’s disease].”

LISTEN NOW: November’s Diabetes Late Nite podcast with Patricia Addie-Gentle RN, CDE, Dr. Beverly S. Adler PhD, CDE, Constance Brown Riggs MSEd, RD, CDE, CDN, the Charlie’s Angels of Outreach featuring Patricia Addie Gentle RN, CDE, Mindy Bartleson, T1D, blogger at “There’s More to the Story”, and author, Hairstylist & Salon Owner, Karline Ricketts, and America’s #1 Energy Conductor, Kathie Dolgin aka ‘High Voltage’.

Enjoy an exclusive first listen of “Whitney Houston – I Wish You Love: More From ‘The Bodyguard’”ahead of the album’s release date courtesy of SONY Music. This 25th anniversary of “The Bodyguard” soundtrack album features the hit song, “I’m Every Woman” echoing the recent statistics that 1 in 10 women are now living with diabetes.

Throughout the podcast we will be talking to experts about ways to safeguard you and your family from experiencing diabetes health-related complications such as stroke, blindness and amputatio

10/25/2017

The Diabetic Pastry Chef’s Sugar-Free Chocolate- Pumpkin Bundt Cake Recipe

My friend and colleague Stacey Harris aka ‘The Diabetic Pastry Chef’ shares a Halloween-inspired dessert recipe to help you celebrate this spooky holiday without jeopardizing your diabetes health.

Sugar-Free Chocolate- Pumpkin Bundt Cake by the Diabetic Pastry Chef

Please read carefully: This cake recipe uses 2 separate batters, a number of bowls, and must be baked in a large 12-cup bundt pan to prevent overflowing. A little difficult but well worth the effort! Splenda For Baking can be substituted for the Whey Low D Granular, see the instructions for this in the note at the end of the recipe.

3 sticks butter, softened

2 1/2 cups Whey Low D Granular sweetener

6 large eggs

2 tsp pure vanilla extract

1 1/4 cups pure canned pumpkin

2 3/4 cups all-purpose flour, divided

2 tsp baking powder, divided

1 tsp salt, divided

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground cloves

3/4 cup unsweetened cocoa powder

2/3 cup buttermilk

Directions:

In medium bowl, whisk together the eggs and vanilla. Add Whey Low and continue whisking until pretty well dissolved. Set aside.

In the bowl of an electric mixer, beat butter until fluffy. Slowly add the egg mixture a little at a time beating well after each addition. Remove half the mixture from the mixing bowl and place in another bowl; set aside.

Pumpkin Batter: Add the following to the mixture still in the mixing bowl: 1 3/4 cup flour, 1 tsp baking powder, 1/2 tsp salt, and all of the cinnamon, nutmeg and cloves. Finally add the canned pumpkin and beat on low speed just until combined.

Chocolate Batter: In another separate clean bowl, mix together the remaining 1 cup flour, 1 tsp baking powder, and 1/2 tsp salt; add the cocoa powder. Add this mixture alternately with the buttermilk to the remaining butter mixture that was set aside.

Add half of the pumpkin mixture to a greased and floured 12-cup bundt pan. By spoonfuls drop half of the chocolate batter on top of the pumpkin batter in the bundt pan, being careful to let the pumpkin mixture peak through in spaces. Repeat to spoon the remaining pumpkin and chocolate batters. Carefully run a butter knife a couple times around the rim of the batters in the pan and then draw the knife across the width of the pan in 10 to 12 spaces to swirl the batters. Bake in a preheated 350 degree oven for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool on wire rack for about 10 minutes before inverting the pan to remove the cake. Cool completely.

Special Note: Splenda For Baking can be used instead of Whey Low Granular D in this recipe. To use Splenda For Baking beat the butter, add the Splenda and continue beating until fluffy. Next add the eggs one at a time, beating well after each, and then add the vanilla. Continue the recipe as written.

Healthy Halloween Tip: Take the focus off of candy by encouraging arts and crafts projects, pumpkin carving/painting contests, watching a Halloween movie, visiting a haunted house, or going on a hayride. This is a great way to create memories that don’t involve food.

10/22/201710/22/2017

The Decadent Diabetic’s Roasted Ginger Shrimp in Remoulade Sauce Recipe

Chef Ward Alper aka ‘The Decadent Diabetic’ and I believe that diabetes doesn’t have to dim your dazzle especially when it comes to entertaining.

Together we’re hoping to encourage you to enjoy life without compromising your diabetes health.

Coming together with friends and family to share meals helps build healthy relationships and promotes good overall health. But why not make the most of the meal and let silver screen legend, Ginger Rogers inspire you to experiment with spices like ginger to your meals.

Fresh ginger is good for so many things. When buying ginger look for full, plump roots that are juicy and not dried out on the ends at all.

It’s been famously stated that silver screen legend, Ginger Rogers did everything Fred Astaire did, except backwards and in high heels!

That’s also a fairly accurate description of what life’s like for people with diabetes – they do what everyone else does while managing their blood sugars!

Ginger Rogers is quite simply one of the greatest talents that Hollywood has ever seen. She was an actress and singer and dancer–a triple threat before people even really knew what that meant. Not only could she do it all, she did it all so well…the result of a strong work ethic and sheer raw talent. As an actress, she had tremendous range; she was a natural with comedy, but she could also bring a tear to your eye as she did in dramas like her Oscar-winning performance in Kitty Foyle (1940). And as a singer, she recorded several songs that were hits at the time and continue to be standards today. But it is for her grace as a dancer that she is perhaps best known, especially for her 10 movies with Fred Astaire. It is important to remember she had already made a name for herself on the stage and in 20 films before their first one together, but their coupling created an image so iconic they are still known all over the world.

Roasted Ginger Shrimp in Remoulade Sauce Recipe by The Decadent Diabetic

Ingredients for Shrimp Preparation

10 RAW shrimp (16-21 size) pealed and cleaned

½ tsp. ground ginger

1 TBSP. canola oil

1 tsp. soy sauce

Ingredients for Dipping Sauce:

½ cup Mayonnaise with olive oil

1 tsp. – Dijon mustard

1 tsp. coarse grained mustard

1 tsp. white wine or cider vinegar

Directions

Preheat oven to 425° F.

Combine shrimp, ginger, oil, and soy sauce. Roast in the oven for 5-6 minutes. Allow to cool.

Mix mayonnaise, mustards and vinegar together until smooth. Place into a small dish and surround with the shrimp.

Servings: 2

Carbohydrates: 3 grams per serving

When Chef Ward Alper was first diagnosed with type 2 diabetes he thought it was the end of eating as he knew it. For the first weeks Chef Ward says he faced a tin of tuna or a slab of meat and a salad and got bored very fast. He left the table unhappy and unsatisfied. Then it dawned on him that there were plenty of foods out there that he could still eat, and even more to be created, his eyes, and his world, opened up and he came up with the motto – “Take back my life and my table”. Chef Ward has been working in the restaurant kitchen since he was 8 years old. He shares recipes and more at his blog, The Decadent Diabetic, encouraging fellow ‘divabetics’ to expand their choices.

Our ‘divabetic’ entertaining inspiration, Ginger Rogers starred with Fred Astaire in the 1935 musical, “Roberta”. It was an adaptation of a 1933 Broadway musical of the same name, which in turn was based on the novel Gowns by Roberta by Alice Duer Miller.

The film’s famous songs included “Yesterdays“, “Let’s Begin” (with altered lyrics), and “Smoke Gets in Your Eyes“, “I’ll Be Hard to Handle“, “I Won’t Dance” and “Lovely to Look At”

https://youtu.be/rkV8fC5W0tw

09/26/201710/12/2017

Diabetes Friendly Taco Tuesday Recipes with Chef Robert Lewis

Enjoying ‘Taco Tuesdays’ no longer has to compromise your diabetes health thanks to our friend, Chef Robert Lewis aka ‘The Happy Diabetic’. He’s agreed to share a few of his favorite healthy fish taco recipes on our Divabetic blog to help celebrate the 4th Annual Diabetes Mystery podcast: ‘Gypsies, Tramps & Peas’ available for free on demand at i-Tunes.

Our zany seaside caper takes place in New York City’s historic seashore, Coney Island. Chef Robert Lewis plays a retired lifeguard amputee name ‘Fast Freddy’ who still likes to swim in the ocean.

Don’t let diabetes dim your DAZZLE! Get in the spirt of our Coney Island caper and enjoy the first of several fish taco recipes, Grilled Fish Tacos.

Grilled Fish Tacos by Chef Robert Lewis aka ‘The Happy Diabetic’

What’s in it? (Ingredients)

1 lb Tilapia , cod or mahi mahi fillets

2 Tbsp canola oil

1 1/2 Tbsp fresh lime juice

1 clove garlic , minced

1 1/2 tsp of New Orleans style Blackened seasoning

6 corn or flour tortillas

1 large avocado , sliced

Sour cream , cotija cheese, hot sauce or salsa, for serving (optional)

Let’s put it together!

In a mixing bowl whisk together canola oil, lime juice, garlic, Blackened seasoning. Place fish into a gallon size resealable bag and pour marinade over fish. Seal bag (evenly coat fish with marinade) and allow to marinate in mixture only 20-30 minutes.

Preheat a grill or a pan on the stove to medium-high heat. Brush grill grates with oil and place fish on grill. Grill until cooked through, about 3 minutes per side (cook time will vary based on thickness of fish). Transfer to a plate, break into pieces and serve in warmed taco shells with cabbage slaw, avocado slices and other optional toppings.

Slaw Recipe by Chef Robert Lewis aka ‘The Happy Diabetic’

What’s in it? (Ingredients)

1/2 small red cabbage , cored and sliced thin (8 oz)

1/4 cup cilantro , chopped

3/4 cup thinly sliced red onion

1 1/2 Tbsp lime juice

1 Tbsp canola oil

Let’s put it together!

Add cabbage, red onion and cilantro to a medium mixing bowl. Pour lime juice and canola oil over top and season lightly with salt and pepper. Toss to evenly coat. Enjoy!

In a recent profile on the Everyday Diabetes website, Chef Robert Lewis admitted that he feared the worst for his own love of great food following his diagnosis with Type 2 Diabetes in 1998.

“I suspected that my days of good eating were over,” Lewis writes on his blog. “Yet, as I worked through my ups and downs, I came to realize that the selection of foods I could and should eat was vast and included many of my favorites. This motivated me to attempt to create delicious, diabetic-friendly dishes that were also easy to prepare.

Today he’s a man on the go! is a man on the go. When he’s not working as a director of training for 60 restaurants in the Midwest, he’s traveling around the country as a keynote speaker for Taking Control of Your Diabetes and/or hosting his own podcast, ‘The Happy Diabetic Kitchen Podcast’! Read more about Chef Robert Lewis aka ‘The Happy Diabetic’ in Diabetes Health Monitor magazine.

Listen to our 4th Annual Diabetes Mystery podcast entitled ‘Gypsies, Tramps and Peas’.

Synopsis: Diabetes advocate turned reluctant amateur sleuth, Mr. Divabetic finally takes the plunge and ventures into a new career as a healthy diabetes-friendly caterer. With the help of his co-workers and nosy Italian mother, he heads for Coney Island to cater his first party for his former swim coach, Ted Rockow. But his nautical soiree quickly capsizes when the guest of honor is found sleeping with the fishes. What it an accident or foul play? Now Mr. Divabetic’s grilling Burlesque dancers, an amorous amputee and some sequined mermaids, all intent on keeping their secrets buried deep within the sand. Can Mr. Divabetic prove Coach’s death was a murder, not an accident? Or will he end up floating out to sea?

Will he sink or swim? Tune in to find out if he can solve the murder of his former swim coach with the help of his friends, some sassy mermaids and a cooky fortune teller. Along the way to revealing the identity of the murderer he uncovers expert tips for diabetes self-care during the Summer months.

USA Today Best-Selling Author, Tonya Kappes, Asha Brown, Catherine Schuller, Chef Robert Lewis aka ‘The Happy Diabetic’, Seveda Williams, Patricia Addie-Gentle RN, CDE, MaryAnn Horst Nicolay, Mama Rose Marie and Poet Lorraine Brooks help the fruit suit clad sleuth in this seaside adventure. Healthy delicious recipes provided by Chef Robert Lewis and Stacey Harris aka ‘The Diabetic Pastry Chef’.

This year’s mystery podcast features music from the original cast recording of ‘Gypsy’ courtesy of SONY Music.

09/20/2017

Overweight Dogs by Debby Kay

It is a well-documented fact that more people living in the USA are overweight than any other country. This also seems to be true for American dogs as well. Research has shown that being overweight not only causes dogs to suffer more frequently from joint disease and related problems but it also reduces their life span by up to 30%. Yet people for whatever reason continue to feed their dogs too much food.

In my 40+ years of dealing with people who overfeed their dogs I have noticed that most of them do not even recognize that their dogs are overweight. So how do you tell if you have a fat dog. The easiest way is to compare it a chart that Purina research has put out that shows what the differences in weights on dogs looks like. Even with this great chart many people still cannot tell fat from muscle. Muscle is lean and when a dog is in proper weight you can see the cuts in the muscle very distinctly. Fat will make a hard rounded appearance and a very obese dog will have sides that roll back and forth like Jello™ when they are trotting towards you. The ribs of the dog should be easy to feel with lean muscle over them just enough to cover but not hide them.

If you have determined however, that your dog is overweight here are a few tips to help you get those pounds off.

1. Cut the amount you are feeding in half for one week. If let’s say, you are giving 2 cups of dry food in the morning and the same in the evening, then cut back to 1 cup for each meal.

2. Snacks should be meat or raw veggies like carrots and nothing else.

3. Double the exercise and make sure this is aerobic exercise. For example, if you take the dog on a walk to park once a day, keep that but add in another session where you jog instead of walk. Or if your dog likes to swim, add in a session of 30 minutes of vigorous swimming.

4. If you don’t jog you can put your dog on a treadmill for 30-60 minutes a day. I have one just for dogs with a longer base but, if you do things slowly, your dog will adapt to a human treadmill no problem.

Once you get the weight off keep it off by regularly weighing your dog at the vets. They don’t charge for it and it will give you a good guide that those pounds are not creeping back on when you thought you have gotten them all off.

You might want to switch foods as the one you are feeding may have too many carbohydrates or grains in it. A good grain free, balanced food like Rachael Ray’s Nutrish Grain Free diets might just the ticket to keeping those pounds off.

Debby Kay has been a pioneer in scent detection work for over 40 years. Debby teaches Super Sniffer® workshops for amateur dog owners and professional trainers alike. She has set up several non profit organizations worldwide for Diabetes Alert Dogs and her Sweet Snoopers program is now in 22 countries around the world helping people manage this disease better through the use of trained alert dogs.

Debby is a founding officer and lifetime member of the Labrador Retriever Club of the Potomac, and a member of the Labrador Retriever Club Inc. She is a professional member of the Dog Writers Association of America, The Association of Professional Dog Trainers, and the International Association of Canine Professionals.

DIVABETIC BOOK SHELF: ‘Walking with Peety: The Dog Who Saved My Life’ by Eric O’Grey

Eric O’Grey was 150 pounds overweight, depressed, and sick. After a lifetime of failed diet attempts, and the onset of type 2 diabetes due to his weight, Eric went to a new doctor, who surprisingly prescribed a shelter dog. And that’s when Eric met Peety: an overweight, middle-aged, and forgotten dog who, like Eric, had seen better days. The two adopted each other and began an incredible journey together, forming a bond of unconditional love that forever changed their lives. Over the next year, just by going on walks, playing together, and eating plant-based foods, Eric lost 150 pounds, and Peety lost 25. As a result, Eric got off all oral medication, and became happy and healthy for the first time in his life-eventually reconnecting with and marrying his high school sweetheart. ‘Walking With Peety’ is for anyone who is ready to make a change in his or her life, and for everyone who knows the joy, love, and hope that dogs can bring. This is more than a tale of mutual rescue. This is an epic story of friendship and strength. ORDER NOW

Don’t miss our exclusive interview with Author Eric O’Grey on Diabetes Late Nite scheduled for Tuesday, December 12, 2017, 6 PM, EST.

09/16/201705/21/2020

Sugar-Free Coconut Custard Recipe by The Diabetic Pastry Chef, Stacey Harris

I blame MaryAnn, who whipped up endless coconut cream pies for Gilligan on TV, and the chorus of Rupert Holmes’ hit song, Escape (The Pina Colada song) for why I associate ‘coconuts’ with ‘beaches’. That’s probably why I reached out to my friend and colleague Stacey Harris aka ‘The Diabetic Pastry Chef’ for a dessert recipe featuring coconuts to help celebrate the debut of our 4th Annual Diabetes Mystery podcast, ‘Gypsies, Tramps & Peas’. After all, the setting of this year’s mystery is the Mermaid Parade in Coney Island, NY!!

Here’s Stacey Harris’ fabulous Coney Island caper inspired recipe for you and your family to enjoy!

Sugar-Free Coconut Custard Recipe by The Diabetic Pastry Chef

Ingredients:

2 c. milk, scalded
2 eggs, slightly beaten
1/2 c. SPLENDA® Naturals
2 tsp. coconut extract
dash nutmeg

Directions:

Preheat oven to 325 degrees.

In large bowl, beat eggs, add SPLENDA® Naturals, coconut extract and nutmeg; blend in hot milk.

Pour into small casserole dish and bake for 1 hour.

Garnish:

Serve with whipped cream sprinkled with a little toasted coconut, a fresh orange slice or garnish of your choice and enjoy!

USA Today Best-Selling Author, Tonya Kappes, We Are Diabetes organization founder, Asha Brown, Divabetic Image & Style Advisor, Catherine Schuller, Chef Robert Lewis aka ‘The Happy Diabetic’, Seveda Williams, Patricia Addie-Gentle RN, CDE, MaryAnn Horst Nicolay MEd, DTR, Mama Rose Marie and Poet Lorraine Brooks help the fruit suit clad sleuth, Mr. Divabetic in the seaside adventure, ‘Gypsies, Tramps & Peas’.

Diabetes advocate turned reluctant amateur sleuth, Mr. Divabetic finally takes the plunge and ventures into a new career as a healthy caterer. With the help of his co-workers and nosy Italian mother, he heads for Coney Island to cater his first party for his former swim coach, Ted Rockow. But this nautical soiree quickly capsizes when the guest of honor is found sleeping with the fishes.

What it an accident or foul play?

Now Mr. Divabetic’s grilling a sequined Real Estate Agent, ex-lifeguard Lothario and a voluptuous Dance Instructor, all intent on keeping their secrets buried deep within the sand. Can Mr. Divabetic prove Coach’s death was a murder, not an accident? Or will he end up floating out to sea?

Will he sink or swim? Tune in to find out if he can solve the murder of his former swim coach with the help of his friends and a kooky crudite-obsessed fortune teller. Along the way to revealing the identity of the murderer he uncovers Summertime diabetes self-care tips.

This year’s mystery podcast features music from the original cast recording of ‘Gypsy’ courtesy of SONY Music. LISTEN NOW

09/05/2017

A Healthy ‘Taco Tuesday’ Recipe from Chef Robert Lewis

Who doesn’t love Taco Tuesdays?

All of sudden the day after Monday, Tuesday, doesn’t seem so bad. I think ‘tacos’ might be to blame for why Tuesdays have become a highpoint in our culinary week. This popular culinary trend, Taco Tuesdays, took off in Southern California and quickly spread to many big cities across the nation.Taco Tuesday is similar to Happy Hour in that restaurants vary in their participation, hours, and specials offered.

Taco Tuesdays can be part of a healthy diet plan, if done right.

I asked my friend, Chef Robert Lewis aka ‘The Happy Diabetic’ to share a few of his favorite healthy fish taco recipes on this blog. It’s all part of the preparations for our biggest podcast event of the year, Mister Divabetic Mystery podcast: ‘Gypsies, Tramps & Peas’ on Tuesday, September 12, 2017, 6 PM, EST.

The wonderful Chef Robert Lewis aka ‘The Happy Diabetic’ plays the character on ‘Gypsies, Tramps & Peas’.

Since this year’s zany adventure takes place in New York City’s historic seashore, Coney Island we’re spotlighting seafood dishes.

Don’t let diabetes dim your DAZZLE! Get in the spirt and enjoy the first of several fish taco recipes,Garlic Rubbed Salmon Tacos, from The Happy Diabetic. It’s sure to win over your family and friends at your next party!

Garlic Rubbed Salmon Tacos by The Happy Diabetic

What’s in it?

1 tsp. fresh lime juice

2 tsp. chopped garlic

Fresh Cracked pepper

1 Tsp Splenda

1 lb. skinless salmon fillet

1 tbsp. extra-virgin olive oil

8 corn tortillas

1 very ripe avocado

Let’s put it together!

Preheat the oven to 350 degrees F. Mix the garlic, Splenda and olive oil. Rub the salmon and let stand for 5 minutes.

Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through.

Heat a large pan with oil or cook on the grill. Cook the salmon over medium heat until nicely browned and just cooked through, about 3 -5 minutes per side.

Gently break each piece of salmon in half. Spread the mashed avocado on the warm tortillas and top with the salmon, cabbage, and Drizzle each taco with fresh lime serve.

Chef Robert Lewis aka ‘The Happy Diabetic’ has made it his mission to not only to be an ambassador of positivity for himself and his family (which includes 3 children and 6 grandchildren) but to also create amazing things in the kitchen for people of all walks of life to enjoy.

In a recent profile on the Everyday Diabetes website, Chef Robert Lewis admitted that he wasn’t going to let his diagnosis with Type 2 Diabetes get him down.

“When I started this personal journey as a type 2 in 1998, I determined right then and there that diabetes was not going to change my positive outlook on life! I have always looked for ways to bring joy to others,” says Chef Robert Lewis. “ As The Happy Diabetic, I work to bring hope as well as happy, healthy lifestyle strategies to people living with diabetes! Putting a positive spin on things will always help us get through the tough times together!”

Now The Happy Diabetic’s a man on a mission! When he’s not working as a director of training for 60 restaurants in the Midwest, he’s traveling around the country as a keynote speaker for Taking Control of Your Diabetes and/or hosting his own podcast, ‘The Happy Diabetic Kitchen Podcast’! Read more about Chef Robert Lewis aka ‘The Happy Diabetic’ in Diabetes Health Monitor magazine.

What’s Trending: Thousands of Farmed Salmon Accidentally Released into Seas

Thousands of farmed Atlantic salmon were accidentally released into the waters between Anacortes and the San Juan Islands, and officials are asking people to catch as many as possible. Tribal fishers, concerned about native salmon populations, call the accident “a devastation.” READ MORE

Don’t Miss The Newest Mister Divabetic Mystery podcast entitled ‘Gypsies, Tramps and Peas’ on Tuesday, September 12, 2017, 6 PM, EST.

Diabetes advocate turned reluctant amateur sleuth, Mr. Divabetic finally takes the plunge and ventures into a new career as a healthy caterer. With the help of his co-workers and nosy Italian mother, he heads for Coney Island to cater his first party aboard a yacht for his former swim coach, Ted Rockow. But his nautical soiree quickly capsizes when the guest of honor is found swimming with the fishes. What it an accident or foul play? Now Mr. Divabetic’s grilling Burlesque dancers, a lifeguard lothario and some sequined mermaids, all intent on keeping their secrets buried deep within the sand. Can Mr. Divabetic prove Coach’s death was a murder, not an accident? Or will he end up floating out to sea?

This year’s mystery podcast features music from the original cast recording of ‘Gypsy’ courtesy of SONY Music.

Join the show! Get the full script for ‘Gypsies, Tramps & Peas’ and read along as our cast performs. Please e-mail: mrdvabetic@gmail.com

08/29/2017

Make Taco Tuesdays Healthy! with The Happy Diabetic

Who doesn’t love Taco Tuesdays?

Taco Tuesdays can be part of a healthy diet plan, if done right.

I asked my friend, Chef Robert Lewis aka ‘The Happy Diabetic’ to share a few of his favorite healthy fish taco recipes on this blog. It’s all part of the preparations for our biggest podcast event of the year, Mister Divabetic Mystery podcast: ‘Gypsies, Tramps & Peas’ on Tuesday, September 12, 2017, 6 PM, EST.

The wonderful Chef Robert Lewis aka ‘The Happy Diabetic’ plays the character on ‘Gypsies, Tramps & Peas’.

Since this year’s zany adventure takes place in New York City’s historic seashore, Coney Island we’re spotlighting seafood dishes.

Don’t let diabetes dim your DAZZLE! Get in the spirt and enjoy the first of several fish taco recipes,Hoisin Shrimp Tacos, from The Happy Diabetic. It’s sure to win over your family and friends at your next party!

Hoisin Shrimp Tacos by the Happy Diabetic

What’s in it?

5 tsp. Hoisin Sauce

1 tbsp. soy sauce

2 cloves garlic, minced

1 lb. shrimp, tails removed, peeled and deveined

1/2 tsp. olive oil

2 limes

kosher salt

2 c. shredded white cabbage

1/4 c. fresh chopped cilantro

WHAT’S THAT?: Hoisin sauce is a thick, pungent sauce commonly used in Chinese cuisine as a glaze for meat, an addition to stir fries, or as dipping sauce. It is darkly colored in appearance and sweet and salty in taste. Peking-style hoisin sauce ingredients include starches such as sweet potato, wheat or rice, and water, sugar, soybeans, sesame seeds, white distilled vinegar, salt, garlic, red chili peppers, and sometimes preservatives or coloring agents. Traditionally, hoisin sauce is made using toasted mashed soy beans.

Let’s put it together!

In a large mixing bowl stir together 3 teaspoons Hoisin, soy sauce, and garlic; add shrimp and mix until well coated. Set aside to marinate.
In a medium mixing bowl, combine 2 tsp hoisin, and zest and juice of one lime, mix together with cabbage and cilantro; set aside.
In a large skillet over medium-high heat or cook on the grill, heat the oil. Drain shrimp and pat dry; discard marinade. Sear shrimp until slightly caramelized, then flip. Cook until shrimp are firm, about 3 minutes and remove from the heat.
Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through.
Assemble tacos with a handful of cabbage slaw and a few pieces of shrimp. Cut garnish with the remaining lime cut into wedges and serve immediately.

Skip The Chips: According to United States Department of Agriculture reported that tortilla chips are high in calories per gram and are filled with saturated fats and high levels of sodium. Get more Healthy Taco Tuesday tips from Pritikin to help you host a nutritious and delicious Taco Tuesday right at home: READ MORE

In a recent profile on the Everyday Diabetes website, Chef Robert Lewis admitted that he feared the worst for his own love of great food following his diagnosis with Type 2 Diabetes in 1998.

Join us for the broadcast of our newest Mister Divabetic Mister entitled ‘Gypsies, Tramps and Peas’.

This year’s mystery podcast features music from the original cast recording of ‘Gypsy’ courtesy of SONY Music.

Join the show! Get the full script for ‘Gypsies, Tramps & Peas’ and read along as our cast performs. Please e-mail: mrdvabetic@gmail.com