Freestyle Glucose Meter

Archive for February, 2011

Learn more about diabetes at www.bloodsugarsimplified.com Diabetes is a disease where your body does not produce enough insulin, or else the insulin it produces is not doing what it is supposed to do, which is to lower blood sugar. As a result, your blood sugar levels increase causing hyperglycemia.

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35 CHICKEN ALLA CACCIATORA

(Pollo alla cacciatora)

Chop one large onion and keep it for more than half an hour in cold water, then dry it and brown it aside. Cut up a chicken, sprinkle the pieces with flour, salt and pepper and sauté, in the fat which remains in the frying pan. When the chicken is brown add one pint fresh or canned tomatoes and half a dozen sweet green peppers and put back the onion. When the gravy is thick enough add hot water to prevent the burning of the vegetables. Cover the pan tightly and simmer until the chicken is very tender. This is an excellent way to cook tough chickens. Fowls which have been boiled may be cooked in this way, but of course young and tender chickens will have the finer flavor.

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www.DeathToDiabetes.com Segment No. 5 of diabetes lecture in Pittsburgh. Topics Cell biology/5 functions, Nutritional biomarkers, The 5 “super” foods, Q&A, Testimonial. Ex-diabetic, who almost died of diabetic coma, explains how to defeat Type 2 diabetes, based on his experience, research, and acclaimed diabetic book, Death to Diabetes (ISBN 0977360741), the Diabetes DVD (ISBN 0977360733), and the soon-to-be-released The Diabetes Handbook (ISBN 097736075X). Penn State graduate, Xerox engineer, Hughes Aircraft, Urban League math tutor, Eta Kappa Nu honor society, Farrell High School, Shenango Valley

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www.diabetes6.com Diabetes Diet-A healthy eating plan can help keep your blood sugar under control. Find out how with our diabetes diet recipe books.

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34 FRIED CHICKEN

(Pollo fritto)

Wash a spring chicken and keep in boiling water for one minute. Cut into pieces at the joints, roll them in flour, season with salt and pepper and dip in two whole beaten eggs. After leaving the pieces of chicken for half an hour, roll them in bread crumbs, repeating the operation twice if necessary. Put into a saucepan with boiling oil or fat, seeing that the pieces of chicken are well browned on both sides. Keep the fire low. Serve hot with lemon.

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www.gabrielmethod.com Jon Gabriel talks about Insulin resistance and Type 2 Diabetes.

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Go Vegan Radio’s Bob Linden interviews Dr. Neal Barnard about how a vegan diet can help people with diabetes. Dr Bernard states that: “A low fat vegan diet is very likely the most powerful diet ever devised for people with diabetes…We believe that this diet should be the first treatment that is contemplated by anyone who has got this disease.” Diabetes is a serious disease. It is a leading cause of blindness, kidney failure and is one of the principle reasons for gangrene and amputation. Please share this important interview with friends or family members who have diabetes. Thanks to Go Vegan Radio for permission to reproduce the interview here. This segment on diabetes is just an extract from the full show which you can hear at www.goveganradio.com – click on “Listen to past shows” and scroll down to 29 March 2008. A founder and president of the Physicians Committee for Responsible Medicine (PCRM – www.pcrm.org), Dr Neal Barnard also speaks during the full interview about the dairy connection to acne, animal exploitation in labs at medical schools and the problems with America’s school lunch program.

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33 LAMB OMELET

(Agnello in frittata)

Cut in little pieces a loin of lamb, which is the part that lends itself best for this dish, and fry in lard: a little quantity of lard is sufficient, because the meat of the loins is rather fat. When half cooked season with salt and pepper and when fully cooked pour over four or five whole eggs slightly beaten also seasoned moderately with salt and pepper. Mix, taking care that the eggs do not harden.

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www.PreOp.com Diabetes Patient Education Monitoring and tightly controlling your blood sugar level can significantly reduce the risk of complications due to diabetes and provide you with a higher quality of life. Knowledge of your blood sugar levels at different times of the day is an essential input into your diabetes care plan and allows you and your medical team to work out and modify your plan for medication, diet and exercise. The heart of the system to monitor your blood sugar is the blood glucose meter and the automatic lancing device used to obtain your blood sample. There are many types of glucose meters with varying degrees of sophistication and abilities to store test results. Your doctor or nurse will recommend the type best for you. You will need to be familiar with the manufacturer’s instructions for each unit. This program will provide you with general guidelines that apply to all units. The equipment you will need to assemble includes * the glucose testing meter, * a packet of test strips, * an automatic lancing device, * and facial tissue. Diabetes Patient Education The meter will have a display with blood sugar readings are shown, an on/off power button and a slot into which the Test Strips are inserted. In the back of the meter will be a compartment for batteries. The Automatic Lancing Device has three components: the body with a release button, lancet holder and cocking device, the removable end cap and a separate short lancet. The first step is to …

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32 FRIED SQUASH

(Zucchine fritte)

The squashes used by Italians for frying and other purposes are very small, and for this reason they are called “Zucchine” or small squashes. They can be bought at those shops kept by Italian vegetable dealers that are now to be found in large number in most American cities and, invariably, in Italian neighborhoods during the summer season.

The “Zucchine” are an extremely tasty vegetable and they are especially good when fried.

Select the squashes that are long and thin: wash them cut them in little strips less than half an inch thick. Take away the softer part of the interior and salt moderately. Leave them aside for an hour or two, then drain them but don’t dry them. Put them in flour and rub gently in a sieve to take away the superfluous flour: immediately after put them in a saucepan where there is already oil, fat or butter boiling. At the beginning don’t touch them to avoid breaking, and only when they have become a little hardened stir them and remove when they begin to be browned.

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