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Publication: Diabetes Update
Have a safe and healthy holiday

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Diabetic Digest - Wednesday, Dec. 20, 2006
News, updates and help from and for the diabetic community.


The holiday season is upon us again. I think we all know
what that means: Sugary Treats At Every Turn!

Don't be discouraged. There are plenty of healthy, sugar-
free alternatives out there. I've recently turned my family
and friends on to several desserts and ice cream treats
and they tell me that they're better than the real thing.
Not only are they better for you, but they don't taste
artificial or too sugary.

Remember to watch your blood-sugar while partaking in the
edibles. Have a safe and healthy holiday.


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Noninvasive Test Assesses Diabetes Vascular Damage

NEW YORK (Reuters Health) - A technique called skin 
autofluorescence may be a new noninvasive way to detect 
vascular damage in patients with type 2 diabetes, 
according to a new report. 

Skin autofluorescence can measure tissue for the 
accumulation of advanced glycation end products (AGEs), 
which accumulate as a result of high levels of blood 
sugar. AGE has a deleterious effect on the walls of small 
and large blood vessels, leading to diabetes-related micro- 
and macrovascular disease. 

Therefore, skin autofluorescence can be a "tool that is 
able to give a rapid impression of the risk for diabetes 
complications," the authors explain in the current issue 
of Diabetes Care. 

Dr. Helen L. Lutgers from University Medical Center 
Groningen, the Netherlands, and colleagues investigated 
the association between skin autofluorescence and micro- 
and macrovascular complications in 973 patients with 
type 2 diabetes. 

The autofluorescence test was conducted by illuminating 
the skin of the patients' forearm with an 8 W blacklight 
and measuring the levels of light emitted. 

The average skin autofluorescence was 33 percent higher 
among type 2 diabetics than among controls, the 
investigators report. 

Patients with both micro- and macrovascular complications 
had higher average skin autofluorescence than did patients 
without complications and patients with only microvascular 
complications. Patients with macrovascular complications 
also had higher average skin autofluorescence than did 
patients without complications, the researchers note. 

Increased skin autofluorescence was also associated with 
increased age, female sex, current tobacco use, increased 
diabetes duration, evidence of kidney disease and decreased 
HDL cholesterol (the "good" cholesterol), the report 

"In this study, we showed that increased levels of skin 
autofluorescence (were) related to the extent of diabetes-
related complications," the authors conclude. 

"In a 4-year follow-up study," they add, "the progression 
of micro- and macrovascular complications, as well as 
mortality, is now (being) evaluated in the current study 
group" to see if skin autofluorescence can predict the 
development or progression of diabetes complications. 

SOURCE: Diabetes Care, December 2006. 

Copyright 2006 Reuters Limited. 


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                     Diabetic Recipe

               Christmas Fruit Squares

                      (makes 25)

butter-flavored cooking spray
3/4 cup (72 g) sifted cake flour
1/2 teaspoon (2.5 ml) baking powder
1/8 teaspoon (0.6 ml) salt
1 teaspoon (5 ml) ground cinnamon
2/3 cup (19 g) spoonable brown sugar substitute
1/4 cup (32 g) chopped walnuts
1/2 cup (55 g) chopped peeled apple
1/2 cup (66 g) dried no-sugar-added dried cherries
1/3 cup (53 g) chopped dried apricots
1/4 cup (36 g) golden raisins
1 large egg + 1 large egg white
2 tablespoons (30 ml) fresh orange juice
1 tablespoon (15 ml) canola oil

1. Position the rack in the middle of the oven. Preheat 
oven to 350°F (180°C), Gas Mark. Line a 9-inch (22.5 cm) 
square baking pan with parchment paper. Lightly coat the 
paper with cooking spray. 

2. In a bowl, mix together the flour, baking powder, salt, 
cinnamon, brown sugar substitute, and walnuts. 

3. In a small bowl, combine apple, dried cherries, 
apricots, and raisins. Add to flour mixture and using 
your hands, toss the fruits with the flour, separating 
the fruits and coating them evenly with flour mixture. 

4. In a large measuring cup, beat together egg, egg white, 
orange juice, and oil. Mix well. Add to flour-fruit mixture 
and stir with a wooden spoon until mixture is thoroughly 
mixed and evenly moistened. 

5. Spoon into prepared pan and press down evenly. Bake for 
25 minutes, until top is golden and a tester inserted in 
the center comes out clean. Cool in the pan on a rack for 
10 minutes. Using a sharp knife, cut into 25 squares. Cool 
completely. Store in an airtight container. 

Per 2-square serving: 94 calories (29% calories from fat), 
2 g protein, 4 g total fat (0.4 g saturated fat), 
16 g carbohydrates, 2 g dietary fiber, 18 mg cholesterol, 
54 mg sodium 

Diabetic exchanges: 1 carbohydrate (fruit), 1 fat 

Copyright 1997-2001 Diabetic-Lifestyle. 

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