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Diabetic Digest - Wednesday, October 11, 2006
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News, updates and help from and for the diabetic community.
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Readers:

Since the visit to my doctor I have given up fast food. 
That's right, no more fast food for me. I gave it up cold 
turkey and it is working out great for me. 

I gave it up three weeks ago and I've lost over 7lbs. I 
feel better, I eat better, I sleep better. I've been 
exercising more often too. A little bit goes a long way. 
Walking for 30 minutes each day helps in so many ways. 

I'm curious how I'll feel in two weeks when I write you 
again... and how much weight I'll lost and what shape I'll 
be in. 

Regards,
Steve

Diabetic Update Newsletter
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Diabetes is Now Diagnosed in 1 in 523 Young People

About one in every 523 young people have been diagnosed
with diabetes, according to the first comprehensive
assessment of the disease in Americans under 20.

That places diabetes among the more common chronic
illnesses of youth, the researchers report, striking 1.82
children per 1,000, compared with 1.24 per 1,000 with
cancer and 120 per 1,000 with asthma.

The national study, published today in the journal
Pediatrics, provides a baseline for future studies of
diabetes prevention and control, says study co-author
Jean Lawrence, a research scientist with Kaiser Permanente
Southern California in Pasadena. Previous estimates have
been drawn from smaller studies that focused mainly on
white children and type 1 diabetes, she says.

Type 1, or juvenile, diabetes is the form of the disease
most often associated with children, but in recent years,
type 2 cases have been found in children. Type 2 is usually
diagnosed in older adults and is associated with a
combination of genetic predisposition and obesity.

Until now, estimates of type 2 in children have been based
on anecdotal reports from doctors' offices and diabetes
clinics. "We didn't have uniform national information on
rates of diabetes and children and youth," Lawrence says.
This study "describes the scope of the problem," she says.

The researchers found that diabetes is more common in non-
Hispanic whites than in other ethnic groups, and that
type 1 diabetes is the most common form in young people of
all racial and ethnic groups, except for American Indians,
in whom more than three-quarters of cases are type 2.

Though the prevalence is increasing, the numbers are small.
Of the 6,379 identified with diabetes at six sites in the
study, type 2 was found in 11 children under 10 and 758 in
the 10-19 age group.

"That's probably less than they expected to find," says
pediatric endocrinologist Larry Deeb of the American
Diabetes Association. "But clearly they've documented
the fact that it's a rising problem in the U.S."

The researchers note that the study only counted diagnosed
cases, and because type 2 can remain undiagnosed for a
period of time, they may be underestimating its prevalence
in youth.

Type 2 diabetes was unheard of in children 20 years ago,
Deeb says. Now, "I frequently see a 55-year-old grandmother
who developed diabetes last year, a 35-year-old mother who
developed diabetes last year and a 14-year-old who
developed diabetes today."

That does not bode well for the future, because diabetes
over time can lead to heart and kidney problems, blindness
and nerve damage that can result in amputation. If it
starts in young people, he says, the complications may
occur early.

"All my colleagues are worried about 25- and 30-year-olds
who are at risk for having heart attacks," Deeb says. "The
most important thing is that we recognize the enormity of
what's happening and document the extent of it, so we can
identify it and intervene."

The study, which was paid for by the U.S. Centers for
Disease Control and Prevention and the National Institutes
of Health, found that the average age of diagnosis was 8.4
years, and 96% of children under 10 with diabetes had type
1. Girls had a higher prevalence, at 1.88 per 1,000, than
boys, at 1.77 per thousand.

Copyright 2006 USA TODAY, a division of Gannett Co. Inc.

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                     Diabetic Recipe

                Easy Vegetarian Lasagna

                   (makes 6 servings)

olive oil cooking spray
3 cloves garlic, minced
1 small onion, 4 ounces (120 g), chopped
1 28-ounce (793 g) crushed tomatoes
1 1/2 teaspoons (7.5ml) dried basil
1 teaspoon (5 ml ) fennel, crushed
1 teaspoon (5 ml ) dried orange rind*
1/8 teaspoon (0.6 ml) crushed red pepper flakes
1 15-ounce (425 g) container low fat ricotta cheese
1/2 pound zucchini (240 g), grated and squeezed of excess 
liquid
2 small carrots, 4 ounces (120 g ), grated
1/2 cup (120 ml) egg substitute
1 cup (120 g) shredded skim milk mozzarella cheese, plus 
1/4 cup (30 g) for garnish (optional)
2 tablespoons (15 g) grated Romano cheese, plus 1 teaspoon 
(2.5 g) for garnish (optional)
6 oven-ready lasagna noodles

1. Preheat the oven to 350°F (180°C), Gas Mark 4.

2. Spray a non-stick covered pot with cooking spray. Add 
   the onion and garlic and cook over medium heat until 
   the onion is transparent, about 5 minutes. Add the 
   tomatoes, basil, fennel, orange rind, and red pepper 
   flakes. Bring to a slow simmer, cover and cook while 
   you ready the rest of the ingredients. 

3. Place the ricotta in a large bowl. Fold in the grated 
   zucchini and carrots. Stir in the egg substitute, grated 
   mozzarella and finally the Romano cheese. Set aside. 

4. Prepare an 8-inch (20 cm) oven-proof square pan by 
   spreading 3 to 4 tablespoons of the tomato sauce on the 
   bottom. Place 2 lasagna noodles on the bottom. Spread 
   with 1/3 of the cheese and vegetable mixture and top 
   with 1/3 of tomato sauce. Repeat making 3 layers, ending 
   with tomato sauce. Top with reserved mozzarella and 
   Romano. 

5. Cover the lasagna with aluminum foil which you tent a 
   bit to make sure it does not touch the cheese on top. 
   Make sure to crimp around the edges of the pan. Bake 
   for 1 hour, uncovering the last 10 minutes. 

6. Remove from oven and allow to set for 10 minutes before 
   cutting.

Per serving: 260 calories (26% calories from fat), 19 g 
             protein, 7 g total fat (4.2 g saturated fat), 
             29 g carbohydrate, 4 g dietary fiber, 
             30 mg cholesterol, 426 mg sodium 

Diabetic exchanges: 2 lean protein (meat), 2 vegetable 

Copyright 1997-2001 Diabetic-Lifestyle. 

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