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Publication: Diabetes Update
Birthday Time

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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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Copyright 2006 by NextEra Media. All rights reserved.

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