The Tour De Cure is a great event hosted to raise awareness, fundraise and meet new people that strive to end Diabetes. I am joining a coorperate team, and think it is great for other responsible coorperations to enroll in programs like this.
I am currently fundraising as well and would be greatful to anyone that can help donate to this cause.
Why I Ride...
I am riding because the American Diabetes Association's Tour de Cure is so much more than a cycling event to me. It is my opportunity to change the future and make a positive impact in the lives of those who are affected by diabetes.
I am committed to ride and raise money in this inspirational event not because 26 million people in the United States have diabetes, but because I personally know some of them, and I want to do something about it. Won’t you help me start a chain reaction?
Chances are, you also know someone who has been affected by diabetes and you already know how important it is to stop this disease. By making a donation on my behalf or by joining my team, you will be helping the Association provide community-based education programs, protect the rights of people with diabetes and fund critical research for a cure.
With your help, we will fight for a future where a parent does not have to hear that their child has diabetes. A future where an adult does not have to face the uncertain times ahead after receiving a diabetes diagnosis. A future where you and I will know that we had a part in making this possible.
I truly appreciate your support. Together we can Stop Diabetes!
I'd love to see a grocery list for these meal plans so we wouldn't have to go through them all and try to figure out what is needed. If you provided a complete list, we could grab a copy and rush off to the store, after marking off what we already have. That way we don't miss something needed in the recipes when we start cooking the meals. Thanks.
Maybe I'm just not getting something. I don't buy food one day at a time, and don't know anyone who does. Wouldn't a week of plans be better? Is there something I'm missing somewhere?
There is at least as much research linking preservative-laden, processed and chemically "enhanced" foods to disease as there is research linking full fat foods to disease. I'm sure you are aware of the recent research showing that full-fat versions of dairy products are better for us than non-fat or low-fat versions.
I would very much like some reliable information about how to prepare diabetic-friendly meals, and I assume the ADA is interested in providing information on optimum nutrition to diabetics like me.
Is there a way to add foods by entering the nutritional value according to the label on the food you consumed or do you have to use foods from the list? I shop by reading labels and hope I don't have to go with the foods on the list. Also why is a 44 carb muffin Diabetic friendly?
The FDA has recently approved a new drug, Vascepa which is purified EPA refined from fish oil..IMHO as a physician Vascepa should become a mainstay drug for Diabetics..As you know Diabetes at its core is an inflammatory disease. Though Vascepa has been initially approved for High (>500mg/dl) Triglycerides...It has show and impressive ability to decrease inflammatory markers including those directly related to coronary artery disease..
How does Vascepa work and how does this tie into diabetes?..Those of you familiar with Dr. Sears book about the zone diet may have some familiarity with Eicosanoids...I would strongly recommend anyone with Diabetes to read the Wiki page about this hormonal system..Eicosanoids were until recently a little known "signalling system" which is a major controller of the inflammatory and immune systems... The Eicosanoid system affect are overall sense of well being, our energy levels, moods, how achy we feel...all those things which effect us on a day by day basis...Simplistically there are "good eicosanoids" and "bad eicoanoids" and these are effected by our diet...and insulin levels...The arch bad Eicoanod system is Arachidonic Acid which is highly pro inflammatory is a product of Omega-6 FFAs in our diets, and is high in red meats..Evidence is overwhelming that our current American diet is too high in Omega-6s...The main good Eicosinoid is the EPA compnent of fish oil...Fish oil has two principal Omega-3 components, DHA and EPA...The DHA has only a minimal effect on inflammation, but the EPA is avery powerful antagonist to Arachidonic Acid (AA)...EPA acts agains AA in two ways.. by blocking the conversion of ALA (alpha linoleic acid) into AA...and by competeing for cell membrane receptors which are pro inflammatory if AA binds...but not so with EPA.
Pure EPA has a superior safety profile with virtually no serious side effects (it actually will make you feel better) and it is not unpleasant to take...Removing the DHA takes away the "fishy odor" and most of the GI complaints...It has none of the side effects of the statins, fibrates or niacin...Vascepa does not raise the LDL cholesterol even while lowering the trigs...Vascepa successfully completed an FDA SPA (special trial) for the dyslipidemia (metabolic syndrome) which is germane to diabetics, but currently only has approval for hi trigs...The FDA has ask AMRN..Vascepa's company to commence an outcomes study before they OK the dyslipidemia cohort...The successful SPA insures the fact the FDA will grant the indication...Right now Vascepa can be prescribed "off label" for diabetics...and I would encourage you to ask your doctors to put you on this drug...
The rational is that diabetes, high blood pressue and insulin resistence are tied to an enhanced state of inflammation..A safe drug which can cut dietary related increased inflammation is a no brainer for diabetics...
disclosure....I am not an employee of AMRN, nor am I a spokesperson or a paid consultant...I do have small position in the stock...and am a licensed physician in Ma...
My income is very limited and yet I love to cook. Although I find myself drooling at your delightful meal plans, many of the one day plans would require a major chunk of my monthly budget. I would like to see weekly plans with grocery lists that can work for people with a monthly food budget of $200 or less. I often plan meals with a theme to make a few ingredients stretch for several meals. However, it would be helpful to have expert models of how to do this while maintaining balanced nutrition. This might include homemade versions of favorite quick box dinners, making things in advance to freeze or refrigerate them, or using a base recipe for, say, tomato sauce, to create chili, spagetti, soup or other related recipes throughout a week. Using the one day plan format of including snacks and meals would make it possible to design a week long menu that would not break my budget in a single day. I also enjoy the related articles that teach me how to better choose and prepare fresh foods. I'd be willing to squeeze some funds( a reasonable amount) out of my budget to pay for an online or local course that would help teach these very necessary culinary and meal planning skills--especially if I knew the funds would go to help other newly diagnosed folks like myself have free or very low cost access to a diabetes nutritionist.
Since sodium is the new fat for health-conscious individuals, I would sure like to see more low-sodium recipes, DH has not only diabetes but heart failure (not so unusual, unfortuneately). So, I moniter sodium like a mother bear looking after her cubs. We are trying to keep to 1500 mg a day and everyone is being cautioned to cut back. Thanks for listening, and certainly thanks for this website.
I don't know a single foodie who would use nonfat cheese, egg substitutes, "nonfat half and half" (what on earth is that anyway? half and half is, by definition, half milk and half cream), or Splenda.
Foodies use whole foods, and natural ingredients. There are ways to cook healthy, diabetic friendly dishes that don't involve fake foods. If you are going to post recipes full of fake foods that's fine, just please don't insult our intelligence by labelling them "Foodie" recipes.
I have one for you: I used to get the health food kind of margarine sticks. I haven't been able to find any healthful margarine sticks of late. So, my question is this: How do I bake with whipped, non-dairy spread when there's no margarine around. I'd really like to bake some cookies! Has anyone figured out the proportion of whipped to sticks?
Happy New Year.
I am allergic to all milk and diary products, which seems to be in every recipe, ie> cheese, because it is high protein. Can you please suggest alternatives. Also allergic to artificial sweetners. Please help. Thank you so much.