Publication: Diabetes Update
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Diabetic Digest - Wednesday, July 5, 2006
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News, updates and help from and for the diabetic community.
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Comment The Post Below...
Readers:
I just wanted to say I hope you had yourself a safe, happy
and healthy 4th of July. I have interesting news for you
coffee drinkers and another great recipe for those with a
sweet tooth.
Regards,
Steve
Diabetic Update Newsletter
Send Your Comments
p.s. Visit the Diabetic Update Blog and post your comments.
Just click: Diabetic Update Blog
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Study finds coffee may cut diabetes risk
MINNEAPOLIS, Minn. - University of Minnesota researchers
say they've determined drinking decaffeinated coffee may
lower a person's risk for type 2 diabetes.
The study shows postmenopausal women who daily consume
more than six cups of coffee -- particularly decaffeinated
-- have a 33 percent lower risk of developing type 2
diabetes than do women who do not drink coffee.
"The risk reduction associated with coffee is independent
of factors such as weight and physical activity," said
Professor Mark Pereira, lead author of the study. "There
appears to be great potential for coffee to help reduce
the risk of diabetes. Identifying the mechanism responsible
for this should definitely be the subject of further
research."
Coffee is known to contain minerals and antioxidants that
may aid in carbohydrate metabolism and insulin sensitivity
and possibly delay the onset of type 2 diabetes. Overall
caffeine intake did not appear to be related to diabetes
risk in the study, further suggesting that another
ingredient was responsible for the reduction.
More than 20 million Americans have diabetes, with 6.2
million of those cases being undiagnosed.
The research is reported in the current issue of Archives
of Internal Medicine.
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Diabetic Recipe
Individual Berry Cobblers with Puff Pastry Stars
(makes 4 servings)
Puff Pasty Stars
1/3 frozen puff pastry sheet, thawed
egg wash made from 3 tablespoons (15 ml) egg substitute
beaten with 1 tablespoon water
Berry Filling
2 cups fresh blueberries, blackberries or raspberries, or
a mixture of berries
1 tablespoon (15 g) grated orange zest
1 teaspoon (5 ml) fresh lemon juice
2 teaspoons (10 ml) cornstarch
sugar substitute equal to 1/4 to 1/2 cup (60 to 120 g)
sugar, or to taste depending on tartness of berries
1 cup nonfat, sugar-free frozen yogurt
1. Preheat oven to 400° F.
2. Roll out puff pastry on a lightly floured work surface
to 1/4-inch thickness. Cut out 8 star shapes with cookie
cutter. Place on non-stick cookie sheet and freeze for
5 minutes.
3. Remove from freezer and brush top of stars with egg
wash. Bake in middle of oven for 10 to 15 minutes until
puffed and golden brown. Cool on a rack . Store in a
airtight plastic bag at room temperature if made day
before serving.
4. Place the berries in a large bowl. Add the orange zest,
lemon juice, cornstarch, and sugar substitute. Divide
the berries into 4 individual oven-proof 1 1/2-cup
soufflé dishes. Bake for 20 minutes, until done. Cool
slightly.
5. To assemble, top each cobbler with 2 pastry stars and
1/4 cup frozen yogurt. Serve immediately.
Per serving: 178 calories (28% calories from fat),
4 g protein, 6 g total fat (0.8 g saturated
fat), 28 g carbohydrates, 2 g dietary fiber,
0 cholesterol, 84 mg sodium
Diabetic exchanges: 2 carbohydrate (1 bread/starch,
1 fruit), 1 fat
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Archives: DIABETIC DIGEST Archives
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Copyright 2006 by NextEra Media. All rights reserved.
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