Author: mixim

Diabetes: What Can I Eat?

Diabetes Superfoods

Ever see the top 10 lists for foods everyone should eat to superpower your diet? Ever wonder which will mesh with your diabetes meal plan? Wonder no more. Your list of the top 10 diabetes superfoods has arrived.

As with all foods, you need to work the diabetes superfoods into your individualized meal plan in appropriate portions.

All of the foods in our list have a low glycemic index or GI and provide key nutrients that are lacking in the typical western diet such as:

calcium
potassium
fiber
magnesium
vitamins A (as carotenoids), C, and E.
There isn’t research that clearly points to supplementation, so always think first about getting your nutrients from foods. Below is our list of superfoods to include in your diet.

Beans
Whether you prefer kidney, pinto, navy, or black beans, you can’t find better nutrition than that provided by beans. They are very high in fiber, giving you about 1/3 of your daily requirement in just a ½ cup, and are also good sources of magnesium and potassium.

They are considered starchy vegetables, but ½ cup provides as much protein as an ounce of meat without the saturated fat. To save time you can use canned beans, but be sure to drain and rinse them to get rid of as much sodium as possible.

Dark Green Leafy Vegetables
Spinach, collards, kale – these powerhouse foods are so low in calories and carbohydrate. You can’t eat too much.

Citrus Fruit
Grapefruit, oranges, lemons and limes. Pick your favorites and get part of your daily dose of soluble fiber and vitamin C.

Sweet Potatoes
A starchy vegetable packed full of vitamin A and fiber. Try in place of regular potatoes for a lower GI alternative.

Berries
Which are your favorites: blueberries, strawberries or another variety? Regardless, they are all packed with antioxidants, vitamins and fiber. Make a parfait alternating the fruit with light, non-fat yogurt for a new favorite dessert. Try our Superfood Smoothie recipe.

Tomatoes
An old standby where everyone can find a favorite. The good news is that no matter how you like your tomatoes, pureed, raw, or in a sauce, you’re eating vital nutrients like vitamin C, iron, vitamin E.

Fish High in Omega-3 Fatty Acids
Salmon is a favorite in this category. Stay away from the breaded and deep fat fried variety… they don’t count in your goal of 6-9 ounces of fish per week.

Whole Grains
It’s the germ and bran of the whole grain you’re after. It contains all the nutrients a grain product has to offer. When you purchase processed grains like bread made from enriched wheat flour, you don’t get these. A few more of the nutrients these foods offer are magnesium, chromium, omega 3 fatty acids and folate.

Pearled barley and oatmeal are a source of fiber and potassium.

Nuts
An ounce of nuts can go a long way in providing key healthy fats along with hunger management. Other benefits are a dose of magnesium and fiber.

Some nuts and seeds, such as walnuts and flax seeds, also contain omega-3 fatty acids.

Fat-free Milk and Yogurt
Everyone knows dairy can help build strong bones and teeth. In addition to calcium, many fortified dairy products are a good source of vitamin D. More research is emerging on the connection between vitamin D and good health.

Some of the above list can be tough on the budget depending on the season and where you live. Look for lower cost options such as fruit and vegetables in season or frozen or canned fish.

Foods that every budget can live with year round are beans and rolled oats or barley that you cook from scratch.

Of course, you probably don’t want to limit yourself to just these items for every meal. The American Diabetes Association’s book What Do I Eat Now? provides a step-by-step guide to eating right.

– See more at: http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/making-healthy-food-choices/diabetes-superfoods.html#sthash.hFmLN7qZ.dpuf

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Pecorino

Pecorino

From Wikipedia, the free encyclopedia

Pecorino Romano cheese

Pecorino Romano cheese

Pecorino is the name of a family of hard Italian cheeses made from sheep‘s milk. The word pecora, from which the name derives, means sheep. Most are aged and sharp.
Of the four main varieties of mature pecorino, all of which have Protected Designation of Origin (PDO) status under European Union law, Pecorino Romano is probably the best known outside Italy: especially in the United States which has been an important export market for the cheese since the nineteenth century.[1] Most Pecorino Romano is produced on the island of Sardinia, though its production is also allowed in Lazio and in the Tuscan Province of Grosseto.
The other three mature PDO cheeses are the milder Pecorino Sardo from Sardinia, Pecorino Toscano, the Tuscan relative of Pecorino Sardo, and Pecorino Siciliano from Sicily. All come in a variety of styles depending on how long they have been matured. The more matured cheeses, referred to as stagionato, are harder and have a stronger flavour. Some varieties may have spices included in the cheese. In Sardinia, the larvae of the cheese fly are intentionally introduced into Pecorino Sardo to produce a local delicacy called casu marzu.
Pecorino Romano is most often used on pasta dishes, like the better-known Parmigiano Reggiano (parmesan). Its distinctive strong, very salty flavour means that it is preferred for some pasta dishes with highly-flavoured sauces, especially those of Roman origin, such as pasta all’amatriciana.

 

Elbows Barilla PLUS® alla Ligure

Ease of preparation: average

Prep Time: 15 minutes

Cook time: 5 minutes

Servings: 4-6

Regions: Liguria

Wine pairing: White

Ingredients

1 box BARILLA PLUS Elbows
1/3 cup + 1 tablespoon extra virgin olive oil
2 tablespoons pine nuts
1 clove garlic
1 cup packed fresh basil
to taste salt
to taste freshly ground black pepper
2 tablespoons Parmigiano cheese, grated
2 tablespoons Pecorino Romano
2 pints, cut in halves cherry tomatoes
1 cup, cut in halves kalamata olives, pitted
1 1/2 pounds, cut in half fresh mozzarella cheese

Basa/Pangas

Panga is the common South African name for Pterogymnus laniarius, a small, ocean-dwelling fish, native to the southeast Atlantic Ocean and southwest Indian Ocean. Alternatively called “torpedo scads“, they are cold-blooded with white flesh. Their scales are generally pink in color with whitish underbelly and blue-green stripes running laterally along their sides.
Over the course of its life, a panga will undergo periodic sex-changes with as much as 30% of the population being hermaphroditic at a time. Despite the presence of both sex organs, it is thought unlikely that both are simultaneously active. Panga are slow to reach sexual maturity, with a minimum population doubling time of 4.5–14 years.
In other countries, the name panga may refer to a different species. In Indonesia, it refers to Megalaspis cordyla, in Spain, the Netherlands and Poland it refers to Pangasius hypophthalmus, and in Kenya it refers to Trichiurus lepturus.

Many are snatching up the fish at supermarkets as they are very cheap. The
fish looks good but read the article and you will be shocked. This product is
from Vietnam.

Do you eat this frozen fish called BASA? ( Pangasius, Vietnamese River Cobbler,
White Catfish, Gray Sole )

Industrially farmed in Vietnam along the Mekong River, BASA or Pangas or
whatever they’re calling it, has only been recently introduced to the French
market. However, in a very short amount of time, it has grown in popularity
in France. They are very, very affordable (cheap), are sold in filets with no
bones and they have a neutral flavor and texture; many would compare it to
cod and sole, only much cheaper. But as tasty as some people may find it,
there’s, in fact, something hugely unsavory about it. I hope the information
provided here will serve as very important information for you and your future
choices. Here’s why it is better left in the shops and not on your dinner
plates:

1. BASAS or Pangas are teeming with high levels of poisons and bacteria.
(industrial effluents, arsenic, and toxic and hazardous by-products of the
growing industrial sector, polychlorinated biphenyls (PCBs), DDT and its
metabolites (DDTs), metal contaminants, chlordane-related compounds
(CHLs), hexachlorocyclohexane isomers (HCHs), and hexachlorobenzene
(HCB) ).

The reason is that the Mekong River is one of the most polluted rivers on the
planet and this is where basa/pangas are farmed and industries along the
river dump chemicals and industrial waste directly into it. Avoid eating them
because they contain high amounts of contamination. Regardless of Reports
and recommendations against selling them, supermarkets still sell them,
knowing full well that they are contaminated.

2. They freeze Basa/Pangas in contaminated river water.

3. BASA/Pangas are raised in Vietnam .. Pangas are fed food that comes
from Peru ( more on that below ), their hormones ( which are injected into
the female Pangas ) come from China . ( More about that below ) and finally,
they are transported from Vietnam to other countries

4. There’s nothing natural about Basa/Pangas – They’re fed dead fish
remnants and bones, dried and ground into a flour (from South America),
manioc ( cassava ) and residue from soy and grains. This kind of nourishment
doesn’t even remotely resemble what they eat in nature. But what it does
resemble is the method of feeding mad cows ( cows were fed cows,
remember? ). What they feed basa/pangas is completely unregulated so
there are most likely other dangerous substances and hormones thrown into
the mix. The basa/pangas grow 4 times faster than in nature, so it makes
you wonder what exactly is in their food? Your guess is as good as mine.

5. Basa/Pangas are injected with Hormones Derived from Urine. They inject
female Basa/Pangas with hormones made from the dehydrated urine of
pregnant women, the female Pangas grow much quicker and produce eggs
faster ( one Basa/Panga can lay approximately 500,000 eggs at one time ).
Essentially, they’re injecting fish with hormones ( they come all of the way
from a pharmaceutical company in China ) to speed up the process of growth
and reproduction. That isn’t good. And also consider the rest of the reasons
to NOT eat BASA.

6. You get what you pay for – and then some. Don’t be lured in by insanely
cheap price of Basa/Pangas. Is it worth risking your health and the health of
your family?

7. Buying Basa/Pangas supports unscrupulous, greedy corporations and food
conglomerates that don’t care about the health and well-being of human
beings. They are only concerned about selling as many basa/pangas as
possible to unsuspecting consumers. These corporations only care about
making more money at whatever cost to the public..

8. Basa/Pangas WILL make you sick – If you don’t get ill with vomiting,
diarrhea and effects from severe food poisoning, congratulations, you have
an iron stomach! But you’re still ingesting POISON not “Poisson”.

Final important note: Because of the prodigious amount of availability of
Basa/Pangas, be warned that they will certainly find their way into other
foods like imitation crab sticks, fish sticks, fish terrines, and probably in some
pet food too. Just check the Ingredient List to see if Basa is one of the
ingredients. Good Luck.

You have been warned !!!

Why are we allowing this product to be imported? 

papaya

A medium-sized papaya contains approximately 120 calories, 20 percent of the daily value for fiber and more than three times the vitamin C you need each day. However, eating too much of a good thing can sometimes cause some unpleasant side effects.

Skin Discoloration

The papaya gets its orange hue from beta carotene, a nutrient in the carotenoid family that also provides you with vitamin A. A medium papaya offers about 15 percent of the DV for vitamin A. Eating too much of a yellow, green or orange-colored food that contains beta carotene can cause a benign form of skin discoloration called carotenemia. The palms of the hands and soles of the feet are the most visible areas of the body affected by carotenemia, but other areas of the body can also become tinged with yellow or orange. Carotenemia is not to be confused with jaundice, a yellowing of the skin that also affects the whites of the eyes. Jaundice is a sign of higher-than-normal bilirubin levels; carotenemia is harmless. Cutting back on your papaya consumption will resolve the discoloration of the skin.

Respiratory Distress

Papaya contains an enzyme called papain, which is used to soothe digestive complaints and to counter inflammation in the throat. Papain is also a potential allergen, according to Purdue University. People who eat too much papaya and ingest high levels of papain may develop symptoms consistent with hay fever or asthma, including wheezing, breathing difficulties and nasal congestion.

Possible Kidney Stones

A single papaya measuring 5 inches long with a 3-inch diameter contains up to 310 percent of the DV of 60 milligrams per day for vitamin C. Vitamin C is an important antioxidant that may help protect against blood vessel disorders, cancer and high blood pressure. Consuming more than 1,200 milligrams of vitamin C per day for children or more than 2,000 milligrams per day for adults can induce toxicity symptoms, including oxalate kidney stones. Oxalate is a byproduct of vitamin C once the nutrient has been metabolized.

Gastrointestinal Symptoms

Gastrointestinal symptoms may be a side effect of eating too much papaya. Ironically, the same papain that calms your stomach can cause an upset stomach when taken in large amounts. The high fiber content of papaya can also contribute to unrest of the digestive system when you indulge in too much of the tropical fruit, and the latex in the fruit’s skin may cause stomach irritation.

Hiromi Shinya

Hiromi Shinya was born in 1935 in the city of Yanagawa in Fukuoka Prefecture, Japan (Shinya Medical Clinic: About Dr. Shinya).

Shinya is also known for his claims about health benefits of enzyme supplementation. However, some of his claims in commercial advertisements have been criticized as deceptive.

Shinya has authored many books, of which the most well-known, Living without Disease: A Miracle Enzyme Determines Life (in Japanese: ‘病気にならない生き方 ミラクル・エンザイムが寿命を決める’), is said to have sold more than a million copies in Japan.[1]

In advertisements,[2][3] Shinya has recommended taking enzymes from consumed food. There he cites a medical paper[4] that reports a decrease in the secretion quantity of three kinds of digestive enzyme (and bicarbonate) from the pancreas. The article speculates that this is due to aging, and does not discuss intake of nutrients, so it is irrelevant to his claim. He also says[2] that in recent years vegetables are poorer sources of nutrients, and that it is difficult to obtain sufficient enzymes from consumed food alone. His evidence for this is a chart based on references[5] for 1963 and 2008 which shows values of beta-carotene, vitamin C and iron found in spinach and carrot, from which he appears to infer a comparable enzyme deficit in all vegetable food sources.

He claims that his prescription of [Kangen®] water has 0% cancer recurrence rate,(Shinya , The Enzyme Factor, p. 7) without clinical data or independent corroboration.

Japanese curry

Tomado de http://japanesefood.about.com/od/curry/r/curryroux.htm

Ingredients:

2 Tbsp butter
1 onion, thinly sliced
1 tsp grated fresh ginger
1 tsp grated garlic
2 Tbsp flour
1 Tbsp curry powder
2 and 1/2 cup bouillon
1/2 tsp garam masala

Preparation:

Heat 1 Tbsp of butter in a skillet and saute onion slices on low heat until they are brown. Add garlic and ginger and saute well. Set aside. Heat 1 Tbsp of butter in a medium pot. Put flour and saute on low heat. Add curry powder and mix well. Add bouillon little by little, stirring well. Add onion in the sauce. Simmer the sauce until thickened. Add garam masala at last.