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    GlucoMenu® Newsletter January 24-30, 2011

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    Message from Christine:

    Hi Everyone!  This week's newsletter includes:
    1. The ABCs of Diabetes
    2. Apple Nut Crisp Recipe
    3. High Fructose Corn Syrup (E-mails to Christine)
    4. Type 1 vs. Type 2 Diabetes
    5. Support Group
    Make it a great week!

    Christine Carlson, Registered Dietitian & Certified Diabetes Educator
    GlucoMenu® Nutrition Director

    Tip of the Week:

    The ABCs of Diabetes:

  • A1c test reveals what your average blood sugar has been running over the past 3 months.  According to the National Institutes of Health, for every percentage point decrease in A1c, risk for eye, kidney, or nerve complications are reduced by 40%.
  • Blood pressure indicates risk for heart disease when elevated.  The American Diabetes Association (ADA) recommends a blood pressure less than 130/80 for those with diabetes.
  • Cholesterol that is commonly called the bad cholesterol is known as LDL cholesterol.  This bad cholesterol increases risk for heart disease.  The ADA recommends a LDL cholesterol level below 100 mg/dl for those with diabetes.
  • Ask for these tests at your next doctor's visit.

    GlucoMenu® Apple Nut Crisp

    Recipe Ingredients:
    3 cups apple slices
    4 T. Sugar Twin brown sugar substitute
    1/2 t. ground cinnamon
    1/2 t. ground nutmeg
    3 T. wheat flour
    3 T. Brummel & Brown light margarine spread
    3 T. chopped walnuts
    1/3 cup dry instant oatmeal
    3 T. water

    Recipe Directions:
    1.  Place apple slices in a medium baking dish (about 9x9 inch).
    2.  In a medium bowl combine brown sugar substitute, cinnamon, nutmeg, flour, and oatmeal.
    3.  Cut in margarine until coarse.  Add walnuts.
    4.  Evenly spread oatmeal mixture over apple slices.
    5.  Bake at 350 degrees.  Half way through baking time, add water to apples and gently toss mixture.
    6.  Continue to bake until oatmeal mixture is golden brown and fruit is soft (total baking time about 40 minutes).
    7.  Makes 4 servings.

    Nutrition Facts per serving:
    Calories: 166,  Carbohydrate: 22 g,  Fiber: 4 g,  Fat: 8 g,  Protein: 3 g,  Sodium: 142 mg


    Q:  What's all the hype with High Fructose Corn Syrup?  Isn't it just another sugar?

    A:    High fructose corn syrup (HFCS) is a sweetener processed by converting glucose into fructose in cornstarch.  HFCS is commonly found in soda, sweetened cereals...

    Read Christine's Entire Answer

      Review over 10,000 products in FOODPICKER!
    Ronzoni Smart Taste Thin Spaghetti:
    The American Diabetes Association states 1/3 cup of cooked pasta equals 1 carbohydrate choice...

    Mission Carb Balance Tortillas Soft Taco Size:
    Look for whole grain and low carbohydrate tortillas for added fiber when available.  Add salsa, sprinkle on a little mozzarella cheese...

    Crystal Light Sugar Free Iced Tea:
    This beverage is very low in calories and carbohydrate and can be consumed more often.  The American Diabetes Association recognizes this as a free food...

    Featured Article:  "What's the difference between Type 1 and Type 2 Diabetes?"

    Type 1 Diabetes is a less common form of diabetes, affecting 5-10% of cases.  Those with Type 1 do not produce insulin and must inject the hormone.  Type 2 Diabetes is much more common, affecting 90-95% of cases.  People with Type 2 do produce insulin but the hormone is not very effective.  Research is looking at lifestyle risk factors leading up to Type 2 diagnosis...

    Type 1 versus Type 2

    GlucoMenu® Support Group:

    GlucoMenu® Support Group:

    In this issue:
    1. Sugar going haywire
    2. Synthroid & Metformin (response)
    3. Response to Ana
    4. Allergies (response)
    5. Blood sugar should be? (response)
    6. Neuropathy questions


    I'm so excited... not only are my sugars coming into line, I've lost 5 lbs!  I'm not "suffering" from the "diet blues" either.  This is wonderful!  Thanks for your help.

    More Customer Reviews...

    GlucoMenu® has teamed up with the American Diabetes Association!


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