Publication: Diabetes Update
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Diabetic Digest - Wednesday, Dec. 6, 2006
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News, updates and help from and for the diabetic community.
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Readers:
I just had my birthday last week and a good friend of mine
asked me, "Don't you miss birthday cake with chocolate
frosting and ice cream on the side?"
I thought for a minute and then said, "No, I don't. I've had
a great alternative for so many past birthdays that it's
never crossed my mind.
The best alternative for me was an angel food cake with the
center cut out and filled with sugar-free chocolate Jello
pudding. Then, get some Cool Whip Lite and spread it over
the entire cake. Then, let it cool in the refrigerator and
once it's to the temperature of your liking, serve.
I've never had a birthday where I've craved chocolate cake,
just a special angel food cake. It's delicious. You see, a
healthy alternative is sometimes better than the usual.
Regards,
Steve
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Coffee Drinkers Show Lower Diabetes Risk
NEW YORK (Reuters Health) - It might be better to start
your morning with a cup of coffee than a sugar-sweetened
juice, at least where risk for type 2 diabetes is
concerned, a new study suggests.
Researchers found that among more than 12,000 middle-aged
adults, those who drank four or more cups of coffee each
day had a lower risk of developing type 2 diabetes than
those who rarely had a cup.
The findings, reported in the American Journal of
Epidemiology, agree with those of several past studies.
The reason is not fully clear, but one possibility is that
certain coffee components -- such as magnesium or
chlorogenic acid -- improve the body's regulation of blood
sugar. Some research also suggests that caffeinated coffee
spurs a prolonged spike in metabolism that may help control
body weight.
Type 2 diabetes arises when the body loses sensitivity to
the hormone insulin, which shuttles sugar from the blood
into cells to be used for energy. The disorder is closely
associated with obesity.
In contrast to the case with coffee, sugar-filled soft
drinks and juices have been linked to obesity and higher
diabetes risk in certain studies.
In the current one, however, a taste for sweet drinks was
not a risk factor for diabetes.
Still, the findings are not a green light to fill up on
coffee and sugary drinks, according to the researchers,
led by Nina P. Paynter, a doctoral candidate at the Johns
Hopkins School of Public Health in Baltimore.
Moderation, as always, is in order, the study's senior
author, Dr. W. H. Linda Kao, told Reuters Health.
"We feel it is definitely premature to recommend coffee
consumption," she advised.
While there's no evidence coffee is "bad" as far as
diabetes risk, research has linked it to other conditions,
such as elevated blood pressure, Kao pointed out.
As for the lack of a connection between sugary drinks and
type 2 diabetes, the researchers say it's something of a
surprise. In general, though, the middle-aged adults in
their study drank few sugar-laden beverages, so it's
possible this obscured any relationship to diabetes,
according to Kao and Paynter.
"Moderation with coffee is still important and sweetened
beverages should still be approached with caution," Kao
said.
The Hopkins researchers based their findings on data from
12,204 middle-aged U.S. adults who were followed from 1987
to 1999 -- all of who were free of diabetes at the outset.
Participants completed detailed questionnaires on their
diets, including how often they drank coffee and sugar-
sweetened soft drinks and juices. They also reported on
their exercise levels, smoking habits, alcohol intake and
other lifestyle factors.
Even with these other factors considered, coffee drinkers
showed a lower risk of developing type 2 diabetes. Those
who downed four or more cups each day were about one-third
less likely to report a diabetes diagnosis over the study
period.
But while the coffee-diabetes connection is "intriguing,"
Kao said, more research is needed to determine whether the
beverage itself has a true effect on diabetes risk.
SOURCE: American Journal of Epidemiology, December 1, 2006.
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Diabetic Recipe
Almond Sugar Cookies
(makes about 32 cookies)
5 tablespoons (75 g) margarine
1 1/2 tablespoons (18 g) sugar
1 tablespoon (15 ml) egg white
1/4 teaspoon (1.25 ml) almond extract
1 cup (1.25 g) unbleached all-purpose flour
1/8 teaspoon (0.6 ml) baking soda
pinch cream of tartar
32 almond slices
1. Preheat oven to 350°F (180°C), Gas Mark, 4.
2. In a medium bowl, cream margarine and sugar, beating
until light and fluffy. Stir in egg white and almond
extract.
3. Gradually stir in flour, baking soda, and cream of
tartar; mix well. Form into 1/2-inch (1.25 cm) balls.
Place on a nonstick cookie sheet at least 2 inches
(5 cm) apart. Dip a flat-bottomed glass into flour and
press down on each ball to flatten cookie. Top each
cookie with an almond slice.
4. Bake for 8 to 10 minutes, until lightly browned. Cool
on pan for 3 minutes, then transfer to wire racks to
cool.
Per 2-cookie serving: 90 calories (40% calories from fat),
2 g protein, 4 g total fat, 10 g carbohydrate, trace
dietary fiber, 0 cholesterol, 49 mg sodium
Diabetic exchanges: 1 carbohydrate (bread/starch), 1 fat
Copyright 1997-2001 Diabetic-Lifestyle.
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