GIDDY'S DIABETES BLOG

A Blog About Diabetes and Other Health Related Topics created November 1, 2007


My Disclaimer, Please Read Carefully:
All information contained on Giddy's Diabetes Blog is intended for informational and educational purposes only. The information is not intended to be a replacement or substitute for consultation with a qualified medical professional or for professional medical advice related to diabetes or another medical condition. Please contact your physician or medical professional with any questions and concerns about your medical condition.

WELCOME TO MY BLOG!!

This is a wonderful informational tool for every Diabetic and Non-Diabetic!!! Check for updates on Diabetes daily in the "What's New" section, view the informative videos, try out the awesome recipes, and challenge your knowledge with the quizzes!!! …Feel free to post a "New Blog Message" letting me know what you think of my site...Please save it to your favorites for easy access!! You can also become a follower of the blog by clicking on the "Follow" button!!


MEET THE CREATOR!!

MEET THE CREATOR!!
I am a 51 year old, type 1 diabetic, taking Novorapid before meals on a sliding scale as per my carbohydrate intake and also Humulin N twice daily. As with any diabetic, I struggle daily to keep my sugars in check and try to maintain a healthy lifestyle. I have had many many questions about diabetes and the complications involved so I went "web surfing". I found some wonderful information out there and thought I would create a more condensed place to get the information. I am sharing the information I found to all who read this blog in hopes that it will be as helpful to you as its been to me. Hope you enjoy the blog.

DIABETES IS NOT A DEATH SENTENCE....ITS A LIFESTYLE CHANGE TO A MUCH HEALTHIER YOU!!

NOVEMBER IS DIABETES AWARENESS MONTH

NOVEMBER IS DIABETES AWARENESS MONTH
Wear a grey ribbon to show you care and are aware!!

CARBOHYDRATES ....ARE THEY NEEDED?

I recently read an article where the author was convinced that since being diagnosed a type 2 diabetic that they no longer required carbs because they raised the blood glucose levels. It amazes me that people can honestly think that what the body found necessary to function before becoming a diabetic is no longer needed just because they became a diabetic. Carbohydrates are one of the body's main energy sources, made up of 3 main ingredients including starches, cellulous and sugars. Carbohydrates provide your body with the energy it needs to perform its daily tasks. What people have to understand is the difference between the carbohydrates.

Carbohydrates are classified in 2 categories....simple carbohydrates and complex carbohydrates. Learning the difference and portion control is what will make the difference in raising the blood glucose or not.

SIMPLE CARBOHYDRATES...Simple carbohydrates are the easiest for your body to break down providing you a quick burst of energy after you eat them. They are found in sugar, honey, milk sugar (lactose), white bread, white rice, white pasta, and refined foods such as cakes, pastry and candy. These carbohydrates will affect the blood glucose quicker because they are broken down quicker thus going directly to the blood stream.

COMPLEX CARBOHYDRATES...Complex carbohydrates are made of a long string of sugar molecules and include both starches and fibres. They are digested more slowly in your system and are commonly found in legumes, fruits, vegetables and whole grain products. These carbohydrates will affect the blood glucose levels at a slower pace because of the slow breakdown.

The important word to remember with diabetes is MODERATION.

In caring for diabetes the only difference with being type 1 or type 2 is the fact that type 1 is insulin dependent and type 2 is controlled through diet, exercise and on occasion oral medication. A monitored diet and exercise regime are required for both types of diabetes. Diabetes is diabetes no matter what...same complications will apply if you do not care for your diabetes properly.

Avoiding carbohydrates is not the soundest advise any diabetic should take. Your body requires carbohydrates! Diabetics just need to learn which carbohydrates affect their blood levels. Every diabetic is different and react to carbohydrates differently. Diabetes is a test and learn disease. Portion control is what is needed to learn which and how much in the serving will this carbohydrate affect my results.

Best way to find out which carbs affect your blood sugar is to test before you eat....test 2 hours after you eat. If your glucose levels are high 2 hours after you eat then you know that either this carbohydrate is not good for you or you need to make the portion smaller. Its a learning process!!

Giddy XO

DIABETIC 1,600 CALORIE DIET SAMPLE MENU ONLY

If you have diabetes you should follow a special diet. Here’s a sample diabetic meal plan that is based on a 1,600 calories and 220 grams of carbohydrates. This is to give you some idea of what would be a balanced meal, within your caloric and carbohydrate daily allowance will look like. You might be surprised at how much food is actually in each meal, the only thing being they are healthier choices. Remember to drink two 8-ounce glasses of water with each meal.

Drop all the white stuff out of your cupboards like white bread, white pasta, white rice, white potatoes, etc...replace it with higher fiber choices like whole grain bread, whole wheat or multi grain pasta, brown rice, sweet potatoes or yams. Fiber is slow digesting and makes you feel fuller longer. Also its great for losing weight!!! Eat more fresh fruits and vegetables instead of frozen or canned...the fiber is better for you. Its also important to eat more fish per week. Fish contains much needed Omega 3 fatty acids that the body desperately requires to help with those nasty triglycerides and cholesterols that affect our hearts.

To calculate the net, or effective, carbohydrate content of a food, subtract the number of grams of fiber from the number of grams of carbohydrate. For example, 1 cup of blackberries has 14 grams of carbs, but almost 8 grams of it comes from fiber. Total Carbs – Fiber = Net Carbohydrate or in our example, 14 grams – 8 grams = 6 grams of net carbs.

Remember....before you start any diet or exercise program, you must ALWAYS consult your Medical Professional first!!

Consult your Dietician to determine the amount of calories and carbohydrates you should be allowing for your daily intake.

Breakfast

(360 calories, 52.5 grams carbohydrate)

1 slice toasted whole wheat bread with 1 teaspoon margarine
1/4 cup egg substitute or cottage cheese
1/2 cup oatmeal
1/2 cup skim milk
1/2 small banana

Lunch

(535 calories, 75 grams carbohydrate)

1 cup vegetable soup with 4-6 crackers
1 turkey sandwich (2 slices whole wheat bread, 1 ounce turkey and 1 ounce low-fat cheese, 1 teaspoon mayonnaise)
1 small apple

Dinner

(635 calories, 65 grams carbohydrate)

4 ounces broiled chicken breast with basil and oregano sprinkled on top
2/3 cup cooked brown rice
1/2 cup cooked carrots
1 small whole grain dinner roll with 1 teaspoon margarine
Tossed salad with 2 tablespoons low-fat salad dressing
4 unsweetened canned apricot halves or 1 small slice of angel food cake

Snacks

(Each has 60 calories or 15 grams carbohydrate. Pick two per day.)

16 fat-free tortilla chips with salsa
1/2 cup artificially sweetened chocolate pudding
1 ounce string cheese plus one small piece of fruit
3 cups "lite" popcorn


A LITTLE F.Y.I.

Did you know that some hand creams and facial creams contain sugar? Please read the ingredients list of your hand and facial creams to ensure they do not contain sugar. This could affect your sugar readings especially if you recently put cream on your hands then did a glucose test without washing your hands first. You could be giving yourself a false reading by using the wrong hand or facial cream. Remember to always wash and dry your hands thoroughly before testing!!



There is more than body fat...blood fat can hurt!

Did you know that diabetic patients with elevated levels of triglyceride fats are at an increased risk of developing neuropathy, the loss or damage of nerves that results in numbness, tingling and pain in the hands, arms, legs and feet? Remember to keep track of your triglycerides. Have them tested every 3 months. Watching your fat intake will also help with restless leg syndrome as well. Eat more anti inflammatory preventative foods. A list of anti inflammatory foods has been published in the blog under Diabetic Links as well as The Recipe Corner.

THE DISCUSSION BOARD

Please feel free to post comments about the blog or tell me what you would like to see added or just drop a line and say hello!! I would love to hear from you! To post a comment...go to the top right hand corner of the blog and click on "New Post".

Monday, April 28, 2008

The Creator Of Insulin!!


Dr. Banting, c. 1921-1941

Frederick Grant Banting was born on November 14, 1891, at Alliston, Ont., Canada. He was the youngest of five children of William Thompson Banting and Margaret Grant. Educated at the Public and High Schools at Alliston, he later went to the University of Toronto to study divinity, but soon transferred to the study of medicine. In 1916 he took his M.B. degree and at once joined the Canadian Army Medical Corps, and served, during the First World War, in France. In 1918 he was wounded at the battle of Cambrai and in 1919 he was awarded the Military Cross for heroism under fire.

When the war ended in 1919, Banting returned to Canada and was for a short time a medical practitioner at London, Ontario. He studied orthopaedic medicine and was, during the year 1919-1920, Resident Surgeon at the Hospital for Sick Children, Toronto. From 1920 until 1921 he did part-time teaching in orthopaedics at the University of Western Ontario at London, Canada, besides his general practice, and from 1921 until 1922 he was Lecturer in Pharmacology at the University of Toronto. In 1922 he was awarded his M.D. degree, together with a gold medal.

Earlier, however, Banting had become deeply interested in diabetes. The work of Naunyn, Minkowski, Opie, Schafer, and others had indicated that diabetes was caused by lack of a protein hormone secreted by the islands of Langerhans in the pancreas. To this hormone Schafer had given the name insulin, and it was supposed that insulin controls the metabolism of sugar, so that lack of it results in the accumulation of sugar in the blood and the excretion of the excess of sugar in the urine. Attempts to supply the missing insulin by feeding patients with fresh pancreas, or extracts of it, had failed, presumably because the protein insulin in these had been destroyed by the proteolytic enzyme of the pancreas. The problem, therefore, was how to extract insulin from the pancreas before it had been thus destroyed.

While he was considering this problem, Banting read in a medical journal an article by Moses Baron, which pointed out that, when the pancreatic duct was experimentally closed by ligatures, the cells of the pancreas which secrete trypsin degenerate, but that the islands of Langerhans remain intact. This suggested to Banting the idea that ligation of the pancreatic duct would, by destroying the cells which secrete trypsin, avoid the destruction of the insulin, so that, after sufficient time had been allowed for the degeneration of the trypsin-secreting cells, insulin might be extracted from the intact islands of Langerhans.

Determined to investigate this possibility, Banting discussed it with various people, among whom was J.J.R. Macleod, Professor of Physiology at the University of Toronto, and Macleod gave him facilities for experimental work upon it. Dr. Charles Best, then a medical student, was appointed as Banting's assistant, and together, Banting and Best started the work which was to lead to the discovery of insulin.

In 1922 Banting had been appointed Senior Demonstrator in Medicine at the University of Toronto, and in 1923 he was elected to the Banting and Best Chair of Medical Research, which had been endowed by the Legislature of the Province of Ontario. He was also appointed Honorary Consulting Physician to the Toronto General Hospital, the Hospital for Sick Children, and the Toronto Western Hospital. In the Banting and Best Institute, Banting dealt with the problems of silicosis, cancer, the mechanism of drowning and how to counteract it. During the Second World War he became greatly interested in problems connected with flying (such as blackout).

In addition to his medical degree, Banting also obtained, in 1923, the LL.D. degree (Queens) and the D.Sc. degree (Toronto). Prior to the award of the Nobel Prize in Physiology or Medicine for 1923, which he shared with Macleod, he received the Reeve Prize of the University of Toronto (1922). In 1923, the Canadian Parliament granted him a Life Annuity of $7,500. In 1928 Banting gave the Cameron Lecture in Edinburgh. He was appointed member of numerous medical academies and societies in his country and abroad, including the British and American Physiological Societies, and the American Pharmacological Society. He was knighted in 1934.

As a keen painter, Banting once took part of a painting expedition above the Arctic Circle, sponsored by the Government.

Banting married Marion Robertson in 1924; they had one child, William (b. 1928). This marriage ended in a divorce in 1932, and in 1937 Banting married Henrietta Ball.

When the Second World War broke out, he served as a liaison officer between the British and North American medical services and, while thus engaged, he was, in February 1941, killed in an air disaster in Newfoundland.

Frederick G. Banting died on February 21, 1941.

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Blog Archive


DIABETIC TIPS FOR LIFE

Know Your A, B, C's!!

A – A1c, or hemoglobin A1c test.

  • ADA goal is less than 7%.
  • AACE goal is 6.5% or less.

B – Blood pressure


C – Cholesterol

  • HDL (good) cholesterol – >40 mg/dl (1.0 mmol/l) in men; >50 mg/dl (1.3 mmol/l) in women


Talk with your diabetes care provider to determine your individual goals for A1c, blood pressure, and cholesterol.

*All guidelines are from the American Diabetes Association Standards of Medical Care for Patients with Diabetes Mellitus (2007), unless otherwise indicated.

Resource: www.dlife.com

How To Treat Low Blood Glucose Levels

Don’t overdo it in treating a low blood glucose episode. If you overtreat, you’ll end up in a vicious low/high cycle. Remember the 15 grams/15 minutes rule: take 15 grams of a fast acting carbohydrate and wait fifteen minutes before re-testing. If your levels are still too low, repeat and retest.

Good sources of fast acting carbohydrates include:

  • Glucose tablets (read packaging for equivalent of 15 grams carb)
  • Non-diet soda (read packaging)
  • Smarties candies (3 small rolls)
  • Sweet Tarts (8 tablets)
  • Honey (1 tablespoon)

Resource: dLife.com

When Is The Best Time To Exercise??

Anytime you will do it. So many say they don't have time to exercise. You need to make time. Only you can work out when to work out.

Remember, when it comes to diabetes and exercise:

Check your blood glucose before and after exercise to see how you respond.

It's all about balance. Keep track of what you eat, your meds, and your physical activity. This way, you can make adjustments.

The ADA recommends avoiding exercise if fasting glucose levels are higher than 250 mg/dl (13.89 mmol/l) and ketosis is present, and using caution if glucose levels are higher than 300 mg/dl (16.67 mmol/l) and no ketosis is present. If levels are below 100 mg/dl (5.56 mmol/l) before exercise, have a snack and retest in 15 minutes.

**Always talk with your Doctor or Endocrynologist before starting any exercise regime.

Resource: www.dlife.com

Good Portion Control Is The Key

Practice good portion control to keep your carbohydrate intake accurate and your blood sugar in check.

Have the right tools. Invest in a gram scale and a good set of measuring cups and spoons.

Serve smart. Dish up portions at the counter, not at the dinner table.

Give yourself a hand. When the scale isn’t near, estimate portions with hand equivalents – for example, a woman’s fist would be about the size of one potato or fruit serving.

Practice, practice, practice. Measure everything diligently for a week until you get a feel for appropriate portion sizes.

Resource: www.dlife.com




Food and Meal Planning Suggestions and Tips

10 Tips For Staying Healthy

There are neither magic bullets nor forbidden foods in a diabetic diet--it's about making educated choices, practicing portion control and moderation and choosing nutritious foods the whole family can enjoy. Every day, include a variety of fruits and vegetables, lean proteins, healthy fats, and high-fiber whole grains and beans.


Carbohydrates are the primary fuel for your body and brain. They also contribute most to your blood sugar and glucose levels. They're found in breads, grains, beans, fruits and vegetables and dairy products, as well as in table sugar, cakes, cookies, ice cream, and other sweets. Adults should aim for 50 to 60 grams of carbohydrates per meal, and 10 to 30 grams per snack.


Sugar and sweets can be part of a diabetic diet, but should be combined with other foods to lessen their impact on blood sugar. If you choose to have dessert, plan ahead, substituting it for other carbohydrates in the meal (like pasta, rice, or bread). When preparing desserts, reduce the sugar, when possible, to about 1/3 to 1/2 of the original amount, or use sugar substitutes.


High-fiber foods help stabilize blood sugar and lower cholestrol. Aim for 25 to 35 grams of fiber per day. High-fiber foods include oats and barley, whole grains, beans, nuts, fruits, and vegetables.


For protein, select lean meats, seafood, low-fat dairy, 1 egg per day, or legumes (which includes beans, soy products, and peanut butter). Aim for 15 to 20% of your daily calories to be from protein (or 75 to 100 grams daily on a 2000 calorie per day diet). Any extra protein will be used as calories or stored as fat.


Fats are a necessary part of any diet. With diabetes, excess weight and risk of heart disease are concerns, so managing fat intake is especially important. Avoid saturated fats, like those found in full-fat dairy, red meat, and chicken skin -- and also trans fats, found in commercially fried and processed foods. All fats, even the healthy ones, are high in calories, so use them sparingly.


Water and other low-calorie beverages are the best ways to quench your thirst without adding excess calories and carbohydrates.


If you drink alcohol, limit drinks to 1 per day for women and 2 per day for men, and always consume it with food.


Weight loss and daily exercise lower blood sugar, blood pressure and cholesterol -- which in turn may lower amount of medication you need.


Managing your diabetes is crucial. Work closely with your health care team, and if they have a Certified Diabetes Educator (CDE), sign up for classes. Schedule a session with a Registered Dietician to work out an eating plan and to stay current on the latest research. And involve your family -- research shows that family support is one of the strongest predictors of successful management of diabetes.


Resource: thefoodnetwork.com


THE RECIPE CORNER....CHECK OUT SOME GREAT DIABETIC RECIPES

THE RECIPE CORNER....CHECK OUT SOME GREAT DIABETIC RECIPES
Resource: www.dLife.com


To calculate the net, or effective, carbohydrate content of a food, subtract the number of grams of fiber from the number of grams of carbohydrate. For example, 1 cup of blackberries has 14 grams of carbs, but almost 8 grams of it comes from fiber. Total Carbs – Fiber = Net Carbohydrate or in our example, 14 grams – 8 grams = 6 grams of net carbs.

SUGGESTED READING FOR ALL DIABETICS

The books listed below are very user friendly...just what every diabetic needs!!