How can diabetes hurt my skin

How can diabetes hurt my skin?

It isn't just food intake that affects diabetes but also what we drink, and water plays a big part in keeping us healthy. The article below tells us about the intake of water to keep our skin healthy but it is also an essential part of a balanced diet. Gaining weight can be one of the problems we encounter because as we learned earlier one of the symptoms can be that we  always feel hungry. Have you ever noticed with most diets that we see advertised they recommend drinking x amount of water to take the wonderful potion that is being offered. On balance it is the water that is usually the cure and not the 'wonder drug'. Taking a good sized glass of water before each meal will help to stifle the hunger pangs and make you eat less. I think I should be selling water as the latest and greatest in the battle of the bulge. I could make a fortune from 'liquid assets'. 

Anyway I hope you find the following little hint useful in your tussle with diabetes.

Diabetes can hurt your skin in two ways:

• If your blood glucose is high, your body loses fluid. With less fluid in your body, your skin can get dry. Dry skin can be itchy, causing you to scratch and make it sore. Also, dry skin can crack. Cracks allow germs to enter and cause infection. If your blood glucose is high, it feeds germs and makes infections worse. You may get dry skin on your legs, feet, elbows, and other places on your body.
  
  Drinking fluids helps keep your skin moist and healthy.
• Nerve damage can decrease the amount you sweat. Sweating helps keep your skin soft and moist. Decreased sweating in your feet and legs can cause dry skin.

What can I do to take care of my skin?

• After you wash with a mild soap, make sure you rinse and dry yourself well. Check places where water can hide, such as under the arms, under the breasts, between the legs, and between the toes.
  
  Keep your skin moist by washing with a mild soap and using lotion or cream after you wash
• Keep your skin moist by using a lotion or cream after you wash. Ask your doctor to suggest one.
• Drink lots of fluids, such as water, to keep your skin moist and healthy.
• Wear all-cotton underwear. Cotton allows air to move around your body better.
• Check your skin after you wash. Make sure you have no dry, red, or sore spots that might lead to an infection.
• Tell your doctor about any skin problems.
  
  
  
  
  
  My Daughter who is also a diabetic was a little affronted at one of my recent recipes  because she found an ingredient that she says is only for the American Market and we live in the UK. I am hoping that my blog is useful and interesting on both sides of the pond, Anyway to allay her fears, my research tells me that this ingredient can be found in most of our larger supermarkets in the UK. The offending item is called 'Liquid Smoke' and can be found in Tesco's and Sainsbury's.
  
  
  Well now that we have sorted out that minor cultural difference, on with the show, as they say. I am hoping that the next recipe will not be so contentious. Whatever one may say about it, one thing is certain, it is truly delicious and everyone should try it an not just diabetics.
  
  

  Fusilli Salad with Grilled Sea Food and Vegetables 

             olive oil cooking spray

1/2	pound (240 g) large shrimp, peeled and deveined

1/2	pound (240 g) sea scallops

1	pound (480 g) broccoli florets

8	ounces (240 g) fusilli or other cork screw pasta

2	pounds (960 g) vine-ripened tomatoes, peeled and seeded, diced

1/4	cup (60 ml) white wine vinegar

1/2	teaspoon (2.5 ml) grated lemon rind

1	clove garlic, minced

1/2	teaspoon (2.5 ml) sugar

3	tablespoons flat leaf parsley, chopped

1	tablespoon fresh thyme leave

1/4	teaspoon (1.25 ml) kosher salt, optional

fresh pepper to taste

2	tablespoons (30 ml) olive oil

lettuce cups

extra thyme or parsley for garnish

1. Coat a ridged skillet with cooking spray. Grill the seafood over high heat until done, about 2 minutes for shrimp and 3 minutes for scallops, depending on size. You may also grill over coals. Refrigerate until ready to assemble.
2. Blanch the broccoli in lightly salted boiling water until crisp cooked. Drain under cold water to stop cooking. Refrigerate. In the same water, cook the pasta according to package directions until cooked al dente. Drain and place in serving bowl.
3. Add the tomatoes, vinegar, lemon zest, garlic, sugar, parsley, thyme, salt (if using) and pepper, and reserved broccoli. Toss to coat.
4. Just before serving add the olive oil and seafood. Gently toss. To serve, place lettuce cups on plate and divide the salad between them. Garnish with extra herbs.

Per serving: 456 calories (19% calories from fat), 31 g protein, 10 g total fat (1.3 g saturated fat), 62 g carbohydrates, 8 g dietary fiber, 95 mg cholesterol, 267 mg sodium Diabetic exchanges: 3 very lean meat, 4 carbohydrate (3 bread/starch, 3 vegetable), 1 fat

This brings me to the end of another blog which I hope has been both fun and helpful, so until next time, BE HAPPY AND MOST IMPORTANTLY, STAY WELL. Garth If you would like to receive my periodical publication call Recipe Newsletter then send an email to garthtuxford@gmail.com with the words Recipe Newsletter in the Subject line. the Newsletter is totall FREE and contains many articles of interest, not only diabetic but a full range of good eating.

 

                                                                                 

Symptons of Diabetes

Today's blog is about recognising Diabetic symptoms and the effect it can have on your body and functions. As usual there is a Recipe that is both nutritious and tasty. These days there is no need for Diabetics to have to endure boring food and diets. They can be be great fun to try and they are also good for other members of the family. In fact if more people stuck to diabetic recipes, there might even be less cases. Well that is food for thought or maybe the body.

Diabetes is a disease of metabolic disorder. The body of the diabetics becomes unable to process sugar in blood. This inability of body leads to high-level of blood sugar. High levels of blood glucose further leads to many short and long-term health related problems. Diabetics sometimes can spend many years without knowing of their health condition as there are not any obvious symptoms. Some classic diabetic symptoms are covered in the following passages.
Frequent Urination or Polyuria:  If the level of blood sugar is high then sugar has to be excreted from the bloodstream. This extraction makes a saturated solution that has to be diluted by extracting some water from the surrounding tissues. This extraction of extra water causes excessive urination.
Excessive Thirst or Polydipsia:  This diabetic symptom is related to polyuria, the diabetic's body needs to replace the water he is flushing away. High-level of blood sugar gives a signal to brain that more fluid is required.
Excessive Hunger or Polyphagia:  The energy to the body is provided by the sugar in the bloodstream. If the body is unable to properly use the sugar in the bloodstream, the body has a lack of energy. The enery deficient cells then give a signal to brain that the body requires more food and the person feels hungry.
Other Signs Of Diabetes
Fatigue and Tiredness:  As the body is not using the blood sugar properly to convert it into energy the person feels that he is fatigued or tired.
Blurred Vision:  Constant level of high blood sugar leads to some osmotic changes in the eye's lens which leads to blurriness in vision.
Numbness in Hands and Feet:  Numbness in feet and hands is the result of poor circulation of blood. Sometimes it is because of nerve breakage because of consistent level of high blood glucose over a period of time. Diabetic feels like someone is pricking needles and pins in the tips of feet and hands.
Some of these diabetic signs are obvious others are less obvious. Normally people learn to live with these diabetic symptoms till the time come when serious health complications arises.

So it is good to keep your symptoms alive and listen to them. If ever you feel any of the above symptoms, followings are the steps you must take immediately
Visit a doctor.
Gather as much information as you can.

SAVOURY POT ROAST WITH VEGETABLES

1	3 pound (1.44 kg) boneless beef chuck roast, tied and trimmed of all fat

freshly ground pepper to taste

olive oil cooking spray

3	large carrots, peeled and cut into sticks about 1 inch (2.5 cm) wide and 2 inches (5 cm) long

3	large ribs celery, cut into pieces 2 inches (5 cm) long

1	large yellow onion, peeled and cut into 12 equal pieces

3	large cloves garlic, thinly sliced

1	cup (240 ml) dry red wine or fat-free, no-salt-added canned beef broth

1/3	cup (74 g) low-sodium tomato paste

1 1/2

tablespoons (23 g) Dijon mustard

1/2	teaspoon (2.5 ml) crushed dried thyme

2	large bay leaves

salt (optional)

1 1/2

tablespoons (23 g) cornstarch, mixed with 2 tablespoons (30 ml) water

1. Rinse roast and pat dry with paper towels. Sprinkle both sides with pepper.
2. Lightly coat a heavy skillet with cooking spray and place over medium-high heat. Add roast and sear until well browned on all sides, about 8 minutes total cooking time.
3. In a 4-quart (4 l) or larger crockery slow-cooker, combine carrots, celery, onion, and garlic. Place browned roast on top of the vegetables.
4. In a large mixing cup, combine wine, tomato paste, Dijon mustard, thyme, and bay leaves. Pour over roast and vegetables. Cover and cook until roast is very tender when pierced with a fork, about 8 to 9 hours on LOW or 4 to 5 hours on HIGH.
5. When beef is done, transfer the roast to a heated serving platter.
6. If cooking on LOW, turn the slow-cooker on HIGH. Skim any fat from the surface of the sauce. Add salt (if using). Pour the blended cornstarch mixture into the cooker and cook, stirring often, until sauce is bubbling, 10 to 15 minutes.
7. Using a slotted spoon, remove vegetables from sauce and arrange around the roast. Transfer sauce to a gravy boat to pass alongside.
8. To serve, carve the beef against the grain into thin slices. Serve at once.

Per serving (4 ounces {120 g} beef plus 1/6 of the vegetables and 3 tablespoons {45 ml} of the sauce):	315 calories (26% calories from fat), 41 g protein, 10 g total fat (3.3 g saturated fat), 15 g carbohydrates, 3 g dietary fiber, 119 mg cholesterol, 220 mg sodium
Diabetic exchanges:	4 lean protein, 1 carbohydrate (vegetable)

If you would like to receive my periodical publication call Recipe Newsletter then send an email to garthtuxford@gmail.com with the words Recipe Newsletter in the Subject line. the Newsletter is totall FREE and contains many articles of interest, not only diabetic but a full range of good eating. 


Make sure you take care of yourselves.


Garth Tuxford

What is Diabetes

Living with Diabetes: The Basics

The only way we can combat Diabetes is to understand it and adjust the way we do things just a little but there is no reason for it to control us. The article I have written below explains a little about 'Living With Diabetes'.

Diabetes is a disease that occurs when a person’s body doesn’t make enough of the hormone insulin or can’t use insulin properly. There are 2 types of diabetes. Type 1 diabetes occurs when your body’s pancreas doesn’t produce any insulin. Type 2 diabetes occurs when the pancreas either doesn’t produce enough insulin or your body’s cells ignore the insulin. Between 90% and 95% of people who are diagnosed with diabetes have type 2 diabetes.

When you digest food, your body changes most of the food you eat into glucose (a form of sugar). Insulin allows this glucose to enter all the cells of your body and be used as energy. When you have diabetes, your body doesn’t make enough insulin or can’t use it properly, so the glucose builds up in your blood instead of moving into the cells. Too much glucose in the blood can lead to serious health problems.

 

Because a majority of sufferers fall into the Type 2 category, this article leans in that direction.

LIVE LIFE TO THE FULL and still enjoy good food and great eating.

Grilled chicken is juicier and tastes better when you brine it first, and the sweet and smoky homemade barbecue sauce is even "sweeter" without the extra calories from sugar.
Barbecued Chicken

Barbecue Sauce:

3 cups reduced-sugar ketchup

1/4 cup SPLENDA® Brown Sugar Blend

1/3 cup cider vinegar

3 tablespoons prepared yellow mustard

3 tablespoons Worcestershire sauce

2 tablespoons molasses

1 tablespoon paprika

11/2 teaspoons salt

11/2 teaspoons garlic powder

3/4 teaspoon onion powder

3/4 teaspoon ground black pepper

2 teaspoons liquid smoke

 

Chicken:

1/4 cup SPLENDA® Sugar Blend

1/2 teaspoon kosher salt

1 cup hot tap water

3 cups cold water

1 pound boneless, skinless chicken breasts

1 pound boneless, skinless chicken thighs

1/2 teaspoon ground black pepper

1. For Barbecue Sauce: Combine all ingredients for barbecue sauce in a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer 20 minutes, or until slightly thickened. (Top with a splatter guard during cooking.)
2. Use immediately or cool, cover, and refrigerate for up to 1 month.
3. For Chicken: Combine SPLENDA® Sugar Blend, salt, and hot water in 1-gallon zipper-lock bag and shake to dissolve SPLENDA® and salt. Add cold water and chicken. Press air out of bag, seal, and refrigerate 1 1/2 to 2 hours.
4. Remove chicken from brine and discard brine. Refrigerate chicken until half an hour before you want to grill it (up to 1 day). Pat chicken dry with paper towels and sprinkle all over with pepper. Let rest at room temperature for 20 minutes.
5. Heat grill to medium-high. Brush grill grate and coat with oil.
6. Put chicken on grill, cover, and cook 5 to 7 minutes on one side. Flip chicken and brush with barbecue sauce. Cook another 5 to 7 minutes, or until chicken is no longer pink and juices run clear (about 170°F / 80°C) on an instant-read thermometer).
7. Coat chicken with 1 1/2 cups Sweet and Smoky Barbecue Sauce.

Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 270; Calories from Fat: 60; Total Fat: 7g;Saturated Fat: 1.5g; Cholesterol: 70mg; Sodium: 1770mg; Total Carbs: 25g; Dietary Fiber: 1g; Sugars: 68g; Protein: 22g

If you would like to receive my periodical publication call Recipe Newsletter then send an email to garthtuxford@gmail.com with the words Recipe Newsletter in the Subject line. the Newsletter is totall FREE and contains many articles of interest, not only diabetic but a full range of good eating. 

Also includes:

Cooking Tips, Health Tips (particularly diabetic), things about herbs, tea, wine and reviews of restaurants, markets and hotels from around the world with many photographs and pictures. There is also an opportunity for you to place small ads in the publication if you would like to in my Classifieds section.

Look out for more in my blog in the days to follow.

Look after yourselves,

Garth

 

Diabetic and Healthy Food

I found out that I was suffering from Type 2 Diabetes 6 years ago after a heart bypass and now want to share some mouth-watering recipes and ideas with you. I have found that cooking has become much more fun and I try new ideas all the time. I also travel quite a lot although now retired so this will also give me the opportunity to share food of different cultures and also show you some of the pictures that I have from around the world.

This is my first ever blog and so I am jumping in with both feet and will start off with a simple recipe which is just to see if I get any interest in my new found activity. I will in future blogs include some hints, tips and ideas that I have about food, diets etc.

VEGETABLE CONFETTI
1 sm. zucchini, shredded
1 sm. yellow squash, shredded
2 carrots, shredded
1 sm. onion, sliced thin
2 tbsp. water
2 tsp. margarine
Combine the zucchini, yellow squash, carrots, onion, and water in a
skillet. Cover and cook over medium heat for 4-5 minutes or until
vegetables are tender. Add margarine. Saute, uncovered, until all
moisture has evaporated. Serve immediately. Makes 2 servings.
Exchanges: 2 vegetable and 1 fat; calories: 94; carbohydrates: 14
gm; protein: 3 gm; fat: 4 gm; sodium: 83 mg.

Watch this space and come back for more