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July 2001 Issue
Not About Herbs
by Rossana S. Tarantini
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Last Saturday -- the day before this column was due to be submitted -- I made an unscheduled run to the emergency room, in the middle of a gloriously sunny and warm afternoon. Of course, runs to the emergency room are always "unscheduled", but this was notable in that I almost never go and was only forced into it by a friend I was with at the time. She said 20 minutes with an unexplained cramp that was only getting worse was 15 minutes too long. Interestingly enough, though I have had these cramps before and they're usually short, this one lasted almost 90 minutes and we're still "doing tests" though we think it's a "woman thing".

Even more interestingly, one result that came almost immediately had nothing to do with my original reason for being in the emergency room. High sugar levels in my urine sample led to blood work, which produced high levels of blood sugar. Which resulted in both samples being sent for further work ups. Earlier this week, I got that part of the diagnosis: Diabetes Type 2.

To say it threw me for a loop would be to put it mildly. My world went into a tailspin. I can't speak for everyone, but I don't think that I'm alone in feeling scared when I hear that word. After letting myself wallow for a day or two, I figured that a "real woman" would take some affirmative action and not let life just happen to her. Hence this column. It was going to be about herbs, it was written and ready to submit that fateful Saturday. But I felt the need and I hope you will indulge me, to delve into this "unknown entity". Along the way, I hope someone else who has been ignoring the warning signs will stop doing so and go find out.

The first thing I did was do a web search which netted me the American Diabetes Association's website. Start at http://www.diabetes.org which will take you to their main page and then just hit the links. It's a great source. They also recommend books, suggest recipes, talk about healthy restaurant eating and even talk about exercise. And that's just the beginning.

Most importantly, what I learned from the site is that my life is not over. With proper diet -- ugh!! I still hate that word -- and exercise -- another fave -- this can be managed and I can lead a "normal" life. But then again, what's normal anyway???

I have a feeling that in my case it wasn't caught early enough, but if it is, they apparently have a great success rate with just diet and exercise management. Medicines are another way to help with management and there are several alternatives but I am still researching all that.

So, this month we look at some healthy eating recipes. The first recipe is from the ADA site itself. They post a Recipe of the Day as well as featuring a column on cooking, "The Webb Cooks", which appears twice a month. The others come from two books I picked up at Chapters, another great source of information. The Sunset Diabetic Cookbook, published by Sunset Publishing and Cooking for Diabetics by Michelle Berriedale-Johnson. Both are extremely informative and have some great recipes to offer.

While I usually make changes to the recipes I gather from other sources, in these cases I haven't purely because I am ignorant in the way things interact with each other and for what reasons, as far as food and this disease is concerned. But it is a learning process and I will from time to time share what I learn along the way in this very spot.

And so, on with the recipes!!

 

Breakfast Pita

With a 1/2 cup serving of orange juice, this pita makes a complete breakfast. For a diabetic, every meal consists of "exchanges", and in this meal we have all the exchanges for breakfast, ie. 2 starch, 1 fruit, 1 fat free milk and 1 fat.
  • 1 6-inch whole wheat pita pocket
  • 1/4 cup egg substitute
  • 1 tsp margarine
  • onion and green pepper chopped
  • 3/4 oz shredded mozzarella cheese
Sauté the onion and green pepper slightly in the margarine, then add the egg substitute and scramble. Fill the pita pocket with the egg and vegetable mixture and top with the shredded cheese.
  • Yields: 1 breakfast serving
 

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