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Diabetes Life Lines
Vol 12. No. 3
Connie Crawley, MS, RD, LDPublic Service Associate & Extension Nutrition & Health Specialist ccrawley@uga.edu
For several years the American Heart Association has recommended that people at risk for cardiovascular disease should take aspirin. Now the American Diabetes Association (ADA) also promotes this practice. The ADA recommends that 81-325 milligrams of enteric-coated aspirin be taken daily by those who have a history, or are at risk, of developing cardiovascular disease. The enteric-coating prevents the aspirin from irritating the stomach.
How does aspirin work to reduce risk for heart disease and stroke? It appears that it helps prevent blood clots that can block arteries to the heart and brain. At this dose, the risk is low for side effects for most people. However anyone who has an allergy to aspirin, has a tendency toward bleeding, is on anticoagulant therapy, has liver disease or has recently had bleeding in the stomach or intestines should not take aspirin.
Who should consider taking aspirin? Anyone who has had a heart attack, by-pass surgery, stroke, narrowed or blocked blood vessels or angina or anyone at high risk. This high risk group includes those who:
- have a family history of heart disease;
- smokes cigarettes;
- have high blood pressure;
- are obese;
- have protein in their urine;
- and/or anyone who has elevated cholesterol and/or triglycerides levels.
Before you start taking aspirin regularly, ask your doctor. Be sure the doctor knows all the other medicines you are taking. Then together you can decide whether aspirin is right for you.
Measuring your food and drink ensures the best portion control, but few people do it all the time. So when should you measure?
When learning a new meal plan, measure carefully for at least two weeks. This allows you to measure more than once the food and drink you will consume most often. You will be better at estimating your serving sizes if you consistently use the same size plate, bowl, cup and glass.
After two weeks, measure your food at least once or twice a month to be sure you are not having "portion creep." In other words, to be sure your portion sizes are not getting bigger and bigger. Also measure if you see significant changes in your blood glucose values or weight or whenever you try a new food.
When you do measure, use the correct measuring cup. Your measurements will be inaccurate if you measure with the wrong type of cup. The liquid measuring cup has the top measuring line about a quarter of an inch from the rim of the cup. This keeps the liquid from spilling while you measure. You can usually see through this type of cup.
In contrast, a dry measuring cup has the top line at the rim so the solid can be leveled off evenly with a knife or spatula. You usually cannot see through this type of measuring cup. Measuring spoons should also be filled completely and leveled off with the back of a knife.
Measuring frequently and correctly will help your blood glucose control become more predictable. With practice and a steady hand, you will get just the right amount of food to control your diabetes.
Insulin pumps offer flexibility to everyone, including teen-agers. But along with that flexibility comes responsibility. When a teen is interested in a pump, it is important to consult with the entire medical team. This includes the doctor, the nurse, the dietitian and the social worker.
First, a teen on the pump must test blood glucose levels at least four or more times a day. Then, make insulin adjustments based on the blood glucose readings. At first the medical team and the parents will be there for support, but with time a teen should be able to handle this alone. A blood glucose test may even be needed at 3 a.m. That may mean less sleep, especially when a teen is more active than usual and at high risk for hypoglycemia.
Next, a teen must be willing to care for the site where the pump is inserted. This may mean daily changes of the infusion set if infection or skin sensitivity is a problem. Anyone using the pump must change the infusion site at least every two to three days. Unlike typical insulin injections, this procedure takes at least five minutes and must be done carefully to prevent infection and ketoacidosis.
The teen must be able to give the correct amount of insulin based on the amount of carbohydrate eaten. This means measuring food and reading food composition books and labels carefully. Many people who go on the pump suddenly gain weight, either because they start eating more high calorie food or because they suddenly are in better control and are losing less glucose in their urine. Some teens would have a hard time handling this.
Most of all, a teen must be comfortable with having diabetes. Even though the pump can be hidden with clothing, it is a constant reminder that someone has diabetes and at some time others will notice it.
Finally, the parents, the teen and the medical insurance company must be willing to invest the time and money needed for the teen to handle the pump properly. This may mean going into the hospital for training, frequent phone calls with the medical team and careful testing and record keeping at home and at school.
A pump can make a big difference in a teen's life: sleeping late on the weekends; eating whenever and whatever friends are eating; and just feeling better. But the pump is not for everyone. Like any life change, it requires set of new skills and taking risks. However, those who have mastered the pump rarely want to go back to insulin shots.
This dish is perfect for the summer months when you don't want to spend a lot of time cooking. Not only is it good hot, but leftovers can be chilled and served over lettuce for a tasty Oriental salad.
Recipe developed by the National Pork Producers.
1 pound pork tenderloin, 1 clove garlic, minced
cut into 3/4 inch cubes 1/2 teaspoon ground ginger
(trim all visible fat) 16 ounce package frozen stir-fry
1 tablespoon vinegar vegetables, thawed
1 tablespoon reduced- 1 tablespoon water
sodium soy sauce non-stick vegetable spray
1 teaspoon sesame oil
1. Blend vinegar, soy sauce, oil garlic and ginger in a shallow dish. Add the pork.
Marinate 10 minutes.
2. Spray large, non-stick skillet with vegetable spray.
3. Heat skillet over medium-high heat until hot.
4. Add pork, stir-fry three minutes.
5. Stir vegetables and water into mixture. Cover and cook 5 minutes or until vegetables are tender crisp.
4 servings
Nutrition Information:
Calories: 216 Carbohydrate: 16 grams Protein: 26 grams
Fat: 5 grams Sodium: 225 milligrams Cholesterol: 67 milligrams
Diabetic Exchanges: 3 very lean meats, 3 vegetables
Menu Item Exchanges
Pork Stir-fry* 3 very lean meats, 3 vegetables
1 cup Brown rice 2 starches
2 Plums 1 fruit
Tea free
Artificial sweetener free
* This month's featured recipe.
Portions may need to be adjusted to meet your meal plan pattern.
*This month's featured recipe.Note: Portions may need to be modified to fit your meal pattern.
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Contributers Connie Crawley, M.S., R.D., Extension Nutrition and Health Specialist, Principal Writer and Editor
Editorial Board |
