Thursday, July 28, 2011
BEWARE OF HIDDEN SUGAR
You will be amazed at the sugar in foods you never thought of as sweet. Always read the nutritional label on foods to check their sugar content. This is especially important for diabetics! Be especially cautious about frozen breakfast treats, mayonnaise, salad dressings, canned soups, crackers, breads, stuffing mixes, tomato and/or pasta sauces. You may be surprised at the sugar you are consuming while unaware. I am not referring to the natural sugar in fruits and some vegetables. I'm talking about "added sugar." Read all your labels for one week; I imagine you will be surprised at the sugar you are eating!
Wednesday, July 13, 2011
BE AWARE! EARLY SIGNS OF OVARIAN CANCER
As a survivor of both breast and colon cancers, I want to always bring cancer awareness to the general public. While I have not had ovarian cancer nor known anyone close to me who has, I was struck to realize how easily the symptoms of this horrible disease can be mistaken for minor health problems. Don't take chances with your life, if you or someone you love shows any of the symptoms listed below, please go to your gynecologist and explain your symptoms.
Ovarian cancer is often known as the silent disease because so many women don't realize they have it until it's too late. As a cancer survivor, I always want to take advantage of getting any cancer information out to the public. According to Mark Messing, M.D., a gynecological oncologist with the Baylor Health Care System in Texas, some of the earliest signs of ovarian cancer are:
* Bloating
* Pelvic pain
* Abdominal pain
* Difficulty eating or feeling full quickly
* Changes in urinary or bowel functions
Unfortunately, these symptoms are very common to many women and can certainly be signs of other problems. However, if you or someone you love shows any of these symptoms and they persist over a few weeks, over-the-counter meds aren't working, etc, contact your doctor immediately. Dr. Messing says women too often try over-the-counter medications for too long, have bloating but assume they are just gaining weight, etc. It is better to be checked out by your physician than to try to doctor yourself or ignore the symptoms. Many times ovarian cancer will not be the problem. But in the cases where it is present, early detection is vitally important, as it is with all cancers! Don't take chances with your life; you only get one!
Remember, no one knows your body like you do!!
Ovarian cancer is often known as the silent disease because so many women don't realize they have it until it's too late. As a cancer survivor, I always want to take advantage of getting any cancer information out to the public. According to Mark Messing, M.D., a gynecological oncologist with the Baylor Health Care System in Texas, some of the earliest signs of ovarian cancer are:
* Bloating
* Pelvic pain
* Abdominal pain
* Difficulty eating or feeling full quickly
* Changes in urinary or bowel functions
Unfortunately, these symptoms are very common to many women and can certainly be signs of other problems. However, if you or someone you love shows any of these symptoms and they persist over a few weeks, over-the-counter meds aren't working, etc, contact your doctor immediately. Dr. Messing says women too often try over-the-counter medications for too long, have bloating but assume they are just gaining weight, etc. It is better to be checked out by your physician than to try to doctor yourself or ignore the symptoms. Many times ovarian cancer will not be the problem. But in the cases where it is present, early detection is vitally important, as it is with all cancers! Don't take chances with your life; you only get one!
Remember, no one knows your body like you do!!
BANANA CHOCOLATE CHIP MUFFINS 1
3-4 large bananas, ripe and mashed
3/4 cup Splenda granular
1/4 cup egg substitute or 1 egg
1 1/2 cup white whole-wheat flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt, optional
1/3 cup butter, melted (or coconut oil)
1/4 cup sugar-free chocolate chips
Preheat oven to 375 degrees. In a large mixing bowl, blend together bananas, sugar and egg or egg substitute. Add flour, baking soda, baking powder and salt. Blend well. Stir in the butter and chocolate chips. Fill paper-lined muffin tins 2/3 full. Bake at 375 degrees for 15-20 minutes.
3/4 cup Splenda granular
1/4 cup egg substitute or 1 egg
1 1/2 cup white whole-wheat flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt, optional
1/3 cup butter, melted (or coconut oil)
1/4 cup sugar-free chocolate chips
Preheat oven to 375 degrees. In a large mixing bowl, blend together bananas, sugar and egg or egg substitute. Add flour, baking soda, baking powder and salt. Blend well. Stir in the butter and chocolate chips. Fill paper-lined muffin tins 2/3 full. Bake at 375 degrees for 15-20 minutes.
Apple Crisp For Diabetics (Tasty For Anyone!)
With this delicious Apple Crisp recipe, everyone can enjoy the same dessert and you won't hear one complaint. That is because this dessert doesn't taste like a "diabetic dessert". When you serve this recipe, no one will guess you just served them a diabetic crisp. If you and the diabetic don't tell, no one will ever know!
1/4 to 1/2 cup Splenda Brown Sugar Blend (depends on apples)
2 tbsp white whole wheat flour
1/2 tsp ground cinnamon
4 cups peeled and thinly sliced apples (Rome recommended)
TOPPING:
1 1/4 cups quick cooking oats
1/2 cup white whole wheat flour
1/4 cup Splenda Brown Sugar Blend or equivalent of your favorite brand
3/4 cup chopped nuts
1/2 cup butter, melted
Preheat oven to 350 degrees. Lightly spray an 8-inch square baking dish with nonstick cooking spray. Set aside.
To make the apple filling, combine brown sugar blend, flour, and cinnamon in a large bowl. Add apples, tossing to coat. Spoon into the prepared baking dish. Set aside.
To make topping, combine oats, flour, brown sugar blend and nuts in a bowl. Stir in butter. The mixture will be crumbly. Spoon over the apples mixture.
Bake at 350 degrees for 45 minutes or until the apples are bubbly and the topping is golden brown. Best when served warm.
NOTE: Yield: 9 servings at 310 calories, 38 carbs, 4 grams protein each. As with all fruits, there is the natural sugar of the apples and a high carb count. However, the oats and nuts counterbalance most of that. Enjoy this dessert after a meal that has a good protein count. You would not want to serve this dessert after a pasta or vegetarian meal. And as with all desserts, do not overindulge!
1/4 to 1/2 cup Splenda Brown Sugar Blend (depends on apples)
2 tbsp white whole wheat flour
1/2 tsp ground cinnamon
4 cups peeled and thinly sliced apples (Rome recommended)
TOPPING:
1 1/4 cups quick cooking oats
1/2 cup white whole wheat flour
1/4 cup Splenda Brown Sugar Blend or equivalent of your favorite brand
3/4 cup chopped nuts
1/2 cup butter, melted
Preheat oven to 350 degrees. Lightly spray an 8-inch square baking dish with nonstick cooking spray. Set aside.
To make the apple filling, combine brown sugar blend, flour, and cinnamon in a large bowl. Add apples, tossing to coat. Spoon into the prepared baking dish. Set aside.
To make topping, combine oats, flour, brown sugar blend and nuts in a bowl. Stir in butter. The mixture will be crumbly. Spoon over the apples mixture.
Bake at 350 degrees for 45 minutes or until the apples are bubbly and the topping is golden brown. Best when served warm.
NOTE: Yield: 9 servings at 310 calories, 38 carbs, 4 grams protein each. As with all fruits, there is the natural sugar of the apples and a high carb count. However, the oats and nuts counterbalance most of that. Enjoy this dessert after a meal that has a good protein count. You would not want to serve this dessert after a pasta or vegetarian meal. And as with all desserts, do not overindulge!
file photo
Sunday, July 10, 2011
GOOD NEWS ON EGGS
According to a recent report from the United States Department of Agriculture, the average amount of cholesterol in an American egg has dropped in the last decade. Eggs tested from around the country show 14% less cholesterol than when last tested in 2002. The tests also showed a 64% increase in the amount of vitamin D from the same time period. It is believed these changes can be credited to the differences in hen feed.
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