Ginkgo Precautions for Diabetics

"PLEASE READ PRECAUTIONS, MOST DIABETICS ARE UNABLE TO TAKE GINKGO"

SIDE EFFECTS;

Diabetes: Ginkgo might interfere with the management of diabetes. If you have diabetes, monitor your blood sugar closely.

Seizures: There is a concern that ginkgo might cause seizures. If you have ever had a seizure, don’t use ginkgo.

Infertility: Ginkgo use might interfere with getting pregnant. Discuss your use of ginkgo with your healthcare provider if you are trying to get pregnant.

Bleeding disorders: Ginkgo might make bleeding disorders worse. If you have a bleeding disorder, don’t use ginkgo.

Surgery: Ginkgo might slow blood clotting. It might cause extra bleeding during and after surgery. Stop using ginkgo at least 2 weeks before a scheduled surgery.




Ginkgo is an herb. The leaves are generally used to make “extracts” that are used as medicine. However, a few medicines are made from the seed, but these are not well studied.

Ginkgo is often used for memory disorders including Alzheimer’s disease. It is also used for conditions that seem to be due to reduced blood flow in the brain, especially in older people. These conditions include memory loss, headache, ringing in the ears, vertigo, difficulty concentrating, mood disturbances, and hearing disorders. Some people use it for other problems related to poor blood flow in the body, including leg pain when walking (claudication), and Raynaud’s syndrome (a painful response to cold, especially in the fingers and toes).

Ginkgo leaf is also used for thinking disorders related to Lyme disease and depression.

Some people use ginkgo to treat sexual performance problems. It is sometimes used to reverse the sexual performance problems that can accompany taking certain antidepressants called SSRIs.

Ginkgo been tried for eye problems including glaucoma, diabetic eye disease, and age-related macular degeneration (AMD).

The list of other uses of ginkgo is very long. This may be because this herb has been around for so long. Ginkgo biloba is one of the longest living tree species in the world. Ginkgo trees can live as long as a thousand years. Using ginkgo for asthma and bronchitis was described in 2600 BC.

In manufacturing, ginkgo leaf extract is used in cosmetics. In foods, roasted ginkgo seed, which has the pulp removed, is an edible delicacy in Japan and China. Remember, though, the whole seed is LIKELY UNSAFE to eat.

Ginkgo interacts with many medicines. Before taking it, talk with your healthcare provider if you take any medications.



How does it work?

Ginkgo seems to improve blood circulation, which might help the brain, eyes, ears, and legs function better. It may slow down Alzheimer’s disease by interfering with changes in the brain that interfere with thinking.

Ginkgo seeds contain substances that might kill the bacteria and fungi that cause infections in the body. The seeds also contain a toxin that can cause side effects like seizure and loss of consciousness

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Carb-Counting Helpers

Let these pocket-size gadgets do the number crunching for you to track your carb intake and see counts for your favorite foods.

1. Coheso Trace 3 Diabetes Carb Counter & Planner;
Helps you look up nutrition information for more than 50,000 foods, then calulates the calories, carbs and other nutrients and tracks your intake. Also use it to log blood glucose readings, insulin, and other medications, as well as execise. The device stores your records for 12 months and comes with equipment to download data to your computer and create reports and charts.
79.99
coheso.com


2. Diabetes Pilot;
For iphone (and ipod Touch) is a downloadable application that tracks your calories, carbs, and other nutrients based on an intergrated food databased with about 7,000 foods. It also tracks blood glucose results, insulin and other medications, execise, blood pressure, and more- plus it analyzes your data. Use the software in combination with desktop-computer version to print reports and graphs.
11.99 (device sold separately)
diabetesppilot.com



3.Robi Nutrition Assistant;
Is a digtal diary that counts calories, carbs, fiber, protien, and fat, than compares your daily intake to goals you set, calulates daily averages, and stores records for 31 days. Choose from database of 853 foods, or enter nutrition for up to 100 of your own foods.
19.95
nutritionassistant.com

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Grocery Store Survival Guide

carb
Start at the store's perimeter (where you'll typically find diabetes-friendly foods) and follow these simple tips.

1. Fill up on produce;
Fruits and veggies are fiber-rich, healthful carb sources. Worried about waste? Buy precut amounts from the salad bar.
2. Go for the grains;
In the cereal, bread, and pasta aisles, look for "Whole Grain" at the top of the ingredients list. Opt for foods that provide 3 grams or more of dietary fiber per serving.
3.Lean toward lean meats;
Look for beef and pork loin cuts and poultry breast meat- they contain less fat than other cuts.
4. Snack smart;
Look for snacks that offer calorie savings and nutritional value. If you can't resist a high-calorie treat, buy it in 100 calorie packs and eat only one serving.
5. Choose wisely;
"Sugar-free" doesn't mean carbohydrate and calorie-free. Check the label first.
6. Spice it up;
Enjoy the variety of spices and salt-free seasonings available. Spices and herbs are calorie-free ways to add flavor and bypass harmful sodium.
7. Keeps cans on hand;
Canned no-sugar added fruits and no-salt added vegetables are as nutritious as fresh. Rinse and drain regular canned veggies to reduce sodium.
8. Catch some Fish;
Many fish offer heart healthy fats. Avoid frozen fish with breading and butter sauces. Buy canned fish packed in water.
9. Frozen is fine;
Look for "no salt added" or "low sodium" on the package. Avoid frozen foods with sauces- they contain more fat and sodium.
10. Look for low fat diary;
Buy fat-free milk and yogurt and reduced fat cheese. Skip sweetened diary foods such as fruit-on-the-bottom yogurt, which contains added sugar.

Ready, Set, Go

Plan meals for this week, make a shopping list, and head to your friendly neighborhood market.


Money Matters

Buying better-for-you foods need not bust your budget. A lot of new foods are more expensive, but the nutritional value is better.

Be Predictable

At first, it's helpful to stick to a small selection of foods. You'll learn their counts and how they effect your blood sugar levels. Then branch out.

Small Changes

Concentrate on section of the store each shopping trip. Read labels and make a master list of products that work for you.

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Early Insulin is A-OK

Recently diagnosed with type 2 diabetes?
A new study suggest starting insulin early is smart-
and not so scary.

Once people try giving themselves an insulin shot, they have this eureka moment as they realize it's not that hard to do. And many people have no idea that an insulin shot actually hurts less than doing a finger stick for their blood glucose check.
IIdiko Lindvay, MD., MPH., MSCS, a researcher at University of Texas Southwestern Medical Center in Dallas led a three-year study of 58 obese adults newly diagnosed with type 2 diabetes who were treated with either a combination of insulin and metformin or three diabetes medications (metformin, piogitazone, and glyburide). Insulin users took injections twice daily with a pen device that was easy to handle-even for people with Arthritis or impaired vision.
Both groups improved average blood glucose (A1C) to around 6.0 percent (considered excellent control), had a similar small number of low blood glucose episodes, and gained approximately the same amount of weight (10-15 pounds) over the three-year period.

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Unique Bread Recipe for Diabetics

Last night I made an unique bread for diabetics. And it actually turned out great. The only thing is that with whole wheat bread, its so much heavier. The ingredients are below;

For a bread machine that will make whole wheat bread;
2 c. Whole Bread no-bleached flour make one whole loaf
half a c. of flax seeds
half a c. of no-salted sunflower seed
half c. Natures trail mix as seen on picture
dash of salt
2 tbs. of yeast
1 and a half tbs. of oil
2 c. and 2 tbs. of water
4 oz. of yogurt
2 packets of sugar substitute

mix into bowl before you place into bread maker, check out pictures below;

I mix the dough in a bowl before placing it into the bread maker. Add at least 1 c. and 2 tablespoons of water with 4 oz. of yogurt and 1 and a half tbs. of canola oil with 2 tbs. of yeast, dash of salt and 2 packets of sugar substitute.


Trail mixture is sweet and has soy beans that are also sweet, (half a c.)


(half a c. each )Flax seeds are sweet tasting and no-salted sunflower seeds


Whole Wheat no-bleached flour

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Balancing the food you eat

When you have diabetes, balancing the food you eat with your physical activity and medicines can help keep your blood sugars on target. This can help you feel your best, day to day.

Food gives you the energy you need to do the things you enjoy and to take care of yourself. After a meal, most foods are broken down into glucose (sugar), which passes into the bloodstream and then enters the cells where it is used for energy.

After we eat, the pancreas responds to the rise in blood sugars by producing the right amount of insulin to move glucose from the bloodstream into our cells. For glucose to get into the cells, insulin must be present. When there is not enough insulin, glucose stays in the blood, causing high blood sugar levels.

Either eating too much or not enough food upsets the balance, causing high or low blood sugar levels. High blood sugars increase your chances of long-term health problems.

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Yummy porkchops

Saucy Pork Chops Prep Time: 15 minutes Total Time: 1 hour, 10 minutes
Ingredients 1 tablespoon margarine, canola-based, trans-fat free 1 1/2 pounds pork sirloin chops, raw, boneless 2 onions, yellow 1 garlic clove 1 bell pepper, green, medium 1 cup carrot, chopped 16 fluid ounces chicken broth, fat-free, low-sodium 1 tablespoon cornstarch 1 teaspoon Worcestershire sauce Preparation Melt margarine in a large non-stick skillet over medium-high heat, and brown pork on both sides. Remove from pan and set aside. Peel onion and garlic; chop onion and mince garlic. Wash and chop bell pepper and carrots. In the same skillet, saute´ onions, garlic, and bell pepper. Add carrots and chicken stock to the skillet, and bring to a simmer. Combine cornstarch with 1/4 cup of water, and stir to a smooth paste; add to skillet, and stir to thicken. Add Worcestershire, sauce and pork to skillet. Cover and cook over low heat for 1 hour or until is cooked through. Serve with garlic mashed potatoes, if desired.

Diet Exchange Bread/Starch: 0.0 Fruit: 0.0 Fat Free Milk: 0.0 Reduced Fat Milk: 0.0 Whole Milk: 0.0 Other Carbohydrates: 0.0 Vegetable: 1.0 Lean Meat: 0.0 Medium Fat Meat: 0.0 High Fat Meat: 0.0 Plant Protein: 0.0 Fat: 1.0 Alcohol: 0.0

Nutrition Information Amount Per Serving Calories 210 Calories from Fat 70 Total Fat 7 g Saturated Fat 2 g Cholesterol 70 mg Sodium 130 mg Total Carbohydrate 9 g Dietary Fiber 1 g Sugars 3 g Protein 26 g Vitamin A 50% Vitamin C 35% Calcium 4% Iron 6%

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Blueberry Pudding

Blueberry Pudding
Servings 6 (about ¾ cup each)
Carbs per serving; 31 grams

Nonstick cooking spray
1 ½ cups fresh blueberries
3 cups reduced-fat milk (2 percent)
1/3 cup packed light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
½ cup white cornmeal

1. Preheat oven to 300F. Lightly coat six 6 ounce ramekins with non-stick cooking spray. Set ramekins in a swallow baking pan and set aside.
2. In a large saucepan, warm milk over medium heat. Stir in brown sugar, cinnamon, and ginger. Cook and stir until sugar has dissolved. Slowly stir or whisk in cornmeal. Cook and stir over medium heat until bubbly. Reduce heat to medium-low; cook and stir for 3 minutes more. Mixture should thicken.
3. Spoon half of the cornmeal mixture evenly into prepared ramekins. Top with blueberries. Spoon remaining cornmeal mixture over blueberries. Bake for 40 to 50 minutes or until edges are bubbly. Cool on wire rack for 20-30 minutes. Serve warm.
Tip; we do not recommend using sugar substitutes.

Per serving; 165 cal. 3 g. total fat (1 g sat. fat), 10 mg chol, 58 mg sodium, 31 g carb., 2 g fiber, 5 g pro.

Exchanges 0.5 fat-free milk, 1.5 carb., 2 starches, 0.5 fat, carb choices 2.

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Carborhydrate Foods

Carbohydrate foods

I’ve been told to choose protein
foods over carbohydrate foods.

Carbohydrate foods often are maligned, especially when weight loss or blood glucose control is at stake. For good health, our bodies require a balance of all the main nutrients; carbohydrates, proteins, and fats even.


We need carbohydrates because they supply the energy our bodies need to function. Carbohydrates turn into glucose (sugar) once they are fully absorbed into the bloodstream.


When you increase the protein in your diet, you tend to increase the fat as well because protein foods usually contain some fat. Higher fat intake can lead to weight gain and high cholesterol. Another important thing to keep in mind is total caloric intake. Regardless of the percentage of proteins, fats, and carbohydrates in your diet, if your total calories are excessive for your needs, weight gain will occur.


I would recommend you visit a dietitian who can help you design a realistic and balanced meal plan. A personalized meal plan will help you achieve reasonable weight loss and better control cholesterol levels. There’s not need to incorporate soy , although some people find this vegetable protein useful because, depending on the specific product (such as reduced-fat tofu), it is low in calories, and cholesterol.


Keep up the physical activity, since this can help weight loss and cholesterol, too. Water exercises are good choice because they avoid high impact on joint.
Items in this food group contain plenty of B vitamins, protein, iron and thiamin to help your body grow strong. Dry beans and nuts are included in this group because of all the protein they contain. Always try to choose meat, poultry and fish products that are low in fat when it is possible..



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Healthy Foods Choice

Choosing Healthy Foods
The thought of a diet can feel overwhelming when you’re learning to manage your type 2 diabetes. However, diet is not only about eating less of the foods that you love or about losing weight—it’s also about making some simple lifestyle changes that you can enjoy and stay with. You may be surprised to find that you can eat right while still eating many of the foods that you like. When you have type 2 diabetes, eating well-balanced meals in the correct amounts can help you manage your blood sugar levels.

There always seems to be a story in the media about a food that’s just been found to be good or bad for you. Some basic principles have weathered the fad diets and stood the test of time. Here are some healthful food choices that you and your family can depend on:

Eat lots of vegetables and fruits. To get good variety, choose from the rainbow of colors available. Eat low-starch or nonstarchy vegetables, such as spinach, carrots, broccoli, or green beans, with meals.

Choose whole-grain foods over processed-grain products. Try brown rice with your stir-fry or whole-wheat spaghetti with your favorite pasta sauce.

Include dried beans, like kidney or pinto beans, and lentils in your meals.

Include fish in your meals 2 to 3 times a week.

Choose lean meats. For example, cuts of beef and pork that end in "loin," such as pork loin and sirloin, are good choices.

Remove the skin from chicken and turkey.

Choose nonfat dairy, such as skim milk, nonfat yogurt, and nonfat cheese.

Choose water and calorie-free diet drinks instead of regular soda, fruit punch, sweet tea, and other sugar-sweetened drinks.

Cook with liquid oils instead of solid fats, which can be high in saturated and trans fats. Remember that all fats are high in calories. If you're trying to lose weight, watch your portion sizes of added fats.

Cut back on high-calorie snacks and desserts, such as chips, cookies, cakes, and full-fat ice cream.
If you eat too much, you can gain weight, even if what you’re eating is healthful, so watch your portion sizes.

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Apple Cranberry Pie

1 (15 ounce) package refrigerated pie crusts
½ cup SPENDA no calorie sweetener, granulated.
1 tablespoon all-purpose flour
½ teaspoon ground cinnamon
4 large Granny Smith Apples, peeled, cored, and sliced
1 cup cranberries, coarsely chopped

Preheat oven to 400F
Unfold 1 pie crust; pressed out fold lines. Fit pie crust into a 9-inch pie plate accordingly to package directions.
Combine SPENDA Granulated Sweetener, flour, and cinnamon in a large bowl; add apples and cranberries, tossing gently. Spoon mixture into pie crust
Unfold remaining pie crust; press out lines. Roll to 1/8 inch thickness. Place over filling; fold edges under and crimp. Cut slit in top to allow steam to escape
Bake in preheat oven 40-50 minutes or until crust is golden. Cover edges with aluminum foil to prevent over-browning, if necessary. Cool on a wire rack 1 hour before serving.

(makes 8 servings)

Per serving; calories 290 (calories from fat 130), protein 2g, fat 14g (saturated fat 6g), carbohydrates 41g, fiber 3g, cholesterol 10mg, sodium 200mg, sugars 13g

Be sweet and pass it on !!

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Healthy Carbs

MYTH
Eating Healthy Carbs will control blood sugar


Fact; all carbs matters, says Becky Abel, R.N., CDE. Director of the Diabetes Self-management Center for the LHC Group in Lafayette, Louisiana. One of Abel’s patients with high glucose was shocked to learn that her daily tropical fruit smoothies packed 126 grams of carbohydrates-eight carb servings! Sure, it was made with healthful fruit, but good-for-you ingredients don’t negate the carbs. Healthy trail mix, whole grain cereals, and sweet potatoes supply nutrients, but they’re packed with carbs too, and your body is aware of every one. In a curious moment, I weighed some apples and oranges. Most haad 25-30 grams of carbs, equaling, two servings of fruit, not one. Yikes! So I started buying bagged fruits, which are often smaller. Weighing and measuring portions really helps. With practice, you’ll get better at knowing what a serving looks like. The moral of this history; count the carbs-all carbs.

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