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August 2018

What Causes Type 2 Diabetes – TypeFree Diabetes

By | Diabetes Facts > What Causes Diabetes? > What Causes Diabetes? | No Comments

What Causes Diabetes?

What Causes Type 2 Diabetes ?

Type 2 diabetes mellitus is a condition where the body is unable to efficiently convert blood sugar to energy for use and storage. Now, it appears that the brain is the control center for blood glucose management. Before it was believed that the pancreas, the liver and the muscles were the primary decision makers in blood glucose management.

There appears to be a link between obesity and multiple causes of insulin resistance which leads to Type 2 diabetes.

  1. Dr. Gerard Karsenty of Columbia University found that the bones of the body appear to secrete a hormone calledosteocalcin to signal to fat cells and the pancreas. Osteocalcin has shown the ability to influence how mice secrete and use insulin to move sugar from the blood into the cells and the liver.
  2. In 2003, researchers noticed large amounts of macrophages in obese lab mice. Macrophages are immune cells that causes inflammation. There may be a link between Type 1 diabetes and macrophages, because it is believed that Type 1 is caused by the immune system (macrophages) destroying all of the beta cells that secrete insulin.
  3. Around 1850, a French researcher Dr. Claude Bernard damaged the hypothalamus of lab animals in an effort to disrupt their ability to process glucose. More recently, researchers learned that when lab mice lacked insulin receptors in their brains, they also lacked the ability to regulate insulin secretion and efficient use of insulin to convert glucose to energy. Insulin receptors are protein ‘hooks’ found on the outer walls of cells to which insulin attaches to allow glucose and fatty acids to enter.
  4. Other researchers have shown that free fatty acids communicated directly with the inner part of the brain called the hypothalamus (brain). The hypothalamus  controls appetite, thirst, and other drives. Free fatty acids are the simplest form of fat that are taken out of the bloodstream and guided into the cells for processing. 
  5. Leptin, a hormone produced mostly by white fat cells also communicated directly with the hypothalamus. Leptin helps regulate energy intake and energy usage by controlling appetite and metabolism. Leptin numbers increase with the increase in fat cells. Leptin is also secreted by brown fat cells, the placenta, ovaries just to name a few.
  6. Recently, other researchers have discovered that glucose itself signals directly to the hypothalamus. The hypothalamus signals to the liver to produce and release more glucose into the blood stream if it does not sense the presence of glucose.
  7. Finally, hormones called incretin secreted by the small intestines signal to the hypothalamus and pancreas to control the amount we eat, our glucose management, and weight loss . Two examples of incretin are Byetta which mimics incretin’s behavior and Januvia which protects incretins like GLP1 from being destroyed.

The hypothalamus area of the brain appears to be the main decision maker as far as glucose management is concerned. As a result many researchers are testing ways to deliver the right signals to the hypothalamus of people with diabetes – a very direct way to control the secretion of insulin and improve blood glucose levels.

A Direct Way to Reduce Blood Sugar is to Exercise Safely!
Heart Rate Monitor and Pedometer

Source: 
The New York Times article dated October 16, 2007

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Dinner Place Setting for People with Limited Mobility – TypeFree Diabetes

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EZ-Grip Place Setting for People with Limited Grip by Wade – Green

To be re-written

  • Eat independently and with dignity
  • Two handled mug is suitable for anyone with limited flexibility or motor skills
  • Large handles are big enough for two or more fingers to slip through and grip easily
  • Fine English earthenware is extra strong and lead free
  • Attractive colors are easier to see for those with low vision
  • Dishwasher, microwave and freezer safe
  • Available in Green, Yellow and White
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By | Type 2 Diabetes and Weight Loss | No Comments

Amazing New Block-Buster eBook Shows You How To Shed
Pounds, Tone Your Muscles, Trim Your Waistline, Amp Up Your Metabolism,
And Have More EnergyÉ All Without Counting Calories, Cutting Fat, Or
Dieting?

Discover The Scientifically Proven Weight Loss Secrets That Will Help YOU Feel More Energized and Look Fantastic!

If youÕre like most people who are lugging around more weight than
you want, youÕve probably tried just about every diet thatÕs come down
the pike. And like most of us, you may have lost a few pounds at first,
only to pack it right back on a few months later.

This can be extremely frustrating.

But donÕt get too upset because itÕs not your fault.

According to the Boston Medical Center, an estimated
45 million Americans diet each yearÉ
85% of those dieters regain all of the pounds that they worked
so hard to get rid of (and often more) over the following 2 years.


Fact is, thereÕs more going on in your body that can make
losing weight and maintaining physical fitness nearly impossible through
dieting.

Things are happening on a molecular and chemical level that makes you store (and lock in) fat in those difficult areas.

But when you understand the science behind what makes you gain
weight, and why itÕs so hard to get your body to release and burn that
fat,
you will know the secrets to developing and maintaining a fit and firm body for the rest of your lifeÉ

The easy to read ebook, ÒBody and Soul Ð The Natural Way of Things ÒÐ
Scientifically Proven Weight Loss Methods! breaks it all down for you
in plain and simple terms so you donÕt have to be a doctor to understand
it.

This book will reveal:

  • Why counting calories is a waste of your time and usually leads to bad choices and fat build up in your problem areas.
  • The facts about fat intake that contradicts Òconventional wisdomÓÉ
    (Truth is, the right type of fat consumption is like High Octane fuel
    for your body that Kicks your energy level in High Gear and helps you
    tap into your stored fat).
  • How To Stimulate Natural Hormones In Your Body To Increase Your Metabolism So You Burn More Calories!
  • What you should eat EVERY DAY to help balance your blood sugar so
    your bodyÕs distribution of insulin to a steady sprinkleÉ and why this
    is
    CRITICAL for your body to release stored fat to be used as fuel.
  • What foods you can eat that will melt inches off of your body and give you a slimmer, more toned physique.
  • Simple exercises that you can do just about anywhere (even in your
    shower) that will help you achieve your ideal weight goal without the
    time, expense and pain of going to the gym.
  • Why some fruits can actually cause weight gain- Find out which
    fruits to avoid and which ones will help you reach your fitness goals.
  • Why ÒEat lessÓ is an unsustainable weight loss myth that
    more often than not leads to binge eating. Eating frequently is actually
    important for keeping your metabolism fired up and everything ticking
    over nicely.

So if you would like a more youthful appearance, a clearer
complexion, a heightened immune system, brighter eyes, a tighter jaw
line, a toner face and an overall healthier bodyÉ
WITHOUT dieting, counting calories, cutting fat and carbohydrates out of your dietÉ then you may want to find out more about this Incredible New eBook!

In this book, you will also discover:

  • How to set a before and after Òmind mapÓ to help you solidify your goals on a sustainable subconscious level.
  • The 27 Secrets Of the naturally slim.
  • The simple stretches, yoga positions and exercises that you can
    incorporate in your daily routine to give you the maximum results with
    minimal work.
  • What foods to eat before and after exercise so you get the best results from your efforts.
  • A great tip for a satisfying (electrolyte filled) beverage to
    hydrate before, during and after your workout when water isnÕt cutting
    it. (Hint- itÕs not a sports drinkÉ in fact, you should stay clear of
    them because they are usually crammed with sugar and artificial
    sweeteners).
  • Simple techniques that will help you tone one of your most important
    (but often neglected) muscle groupsÉ your face. (These quick, easy and
    super effective exercises to fit into your day while youÕre driving,
    working, watching TV, making dinnerÉanywhere!)
  • The secrets to effective intermittent fasting. (How reducing your
    food consumption window twice a week can help you activate some serious
    fat burn.)

And the best thing is, itÕs EASY!


ItÕs easy because you are able to use the leverage of science to make the excess fat thatÕs weighing you down, simply melt away.

Are you ready to have that body youÕve always dreamed about?


And are you ready to keep it for the rest of your life?

If you answered YES, then you owe it to yourself to get THIS eBook, ÒBody and Soul Ð The Natural Way of Things ÒÐ Scientifically Proven Weight Loss Methods!

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Vinaigrette Salad Dressing – TypeFree Diabetes

By | Food > Free Diabetic Recipes | No Comments

Vinaigrette Salad Dressing


Ingredients

  • 1 bulb garlic, separated and peeled
  • 1/2 cup water
  • 1 Tbsp red wine vinegar
  • 1/4 tsp honey
  • 1 Tbsp virgin olive oil
  • 1/4 tsp black pepper

Directions

  1. Place the garlic cloves into a small saucepan and pour enough water (about 1/2 cup)
    to cover them.
  2. Bring water to a boil then reduce heat and simmer until garlic is tender, about
    15 minutes.
  3. Reduce the liquid to 2 Tbsp and increase the heat for 3 minutes.
  4. Pour the contents into a small sieve over a bowl and with a wooden spoon, mash the
    garlic through the sieve into the bowl.
  5. Whisk the vinegar into the garlic mixture; incorporate the oil and seasoning.

Yield: 4 servings


Nutrition Facts

Serving Size: 2 Tbsp

Amount Per Serving
Calories: 33

Total fat: 3 g

Saturated fat: less than 1 g

Cholesterol: 0 mg

Sodium: 0 mg

SOURCE: National Heart, Lung, and Blood
Institute (part of the National Institutes of Health and the U.S. Department of
Health and Human Services)


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VERILUX UV-C Portable Toothbrush Sanitizer – TypeFree Diabetes

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Verilux UV-C Portable Toothbrush/Sanitizer

Shine The Light — Kill Invisible Germs and Viruses!

  • Prevent oral infections and enjoy better overall health
  • CleanWave&reg Technology uses invisible UV-C light to quickly and effectively sanitize a toothbrush
  • Eliminates germs, bacteria and viruses from toothbrush surfaces
  • Built-in timer provides automatic 5 minute sanitizing cycle
  • Sturdy travel case included
  • Requires 2 AA batteries (not included)
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Vegetarian Stir Fry with Edamame – TypeFree Diabetes

By | Food > Free Diabetic Recipes > Vegetarian Recipes | No Comments

Vegetarian Stir Fry with Edamame

Preparation Time: 30 minutes

Number of Servings:
4

Cups of Fruits and Vegetables Per Person: 2


Ingredients

  • 1/2 white onion (5 oz), diced small
  • 1 lb eggplant, peeled and diced into 3/4-inch cubes
  • 1 red bell pepper (1/2 lb), seeded and medium diced
  • 2 tsp vegetable oil
  • 1 small clove garlic, peeled and chopped
  • 1/2 tsp fresh ginger, peeled and chopped
  • 1 pkg (14-1/2 oz) extra firm tofu, diced medium
  • 1/2 cup sesame garlic sauce
  • 1 cup edamame (soybeans), pods removed
  • 2 Tbsp chopped cilantro
  • 3 Tbsp (about 2) scallions, washed and cut on bias

Directions

  1. Blanch onion, eggplant, and red pepper in boiling water, until crisp tender about
    2-3 minutes, drain and set aside.
  2. Heat nonstick wok or large nonstick skillet on high, about 2 minutes.
  3. Add vegetable oil; swirl to coat pan (oil should smoke lightly).
  4. Add garlic, ginger, and tofu (tofu breaks up slightly); stir fry 1 minute.
  5. Add in vegetables and stir fry 2 minutes.
  6. Add garlic sauce; stir fry 3 minutes.
  7. Add edamame; stir fry 2 minutes.
  8. Add chopped cilantro, remove from pan, garnish with scallions. 

Nutrition Facts

Serving Size: 1/4 of recipe

Amount Per Serving

Calories 300

Calories from Fat 90 % Daily Value (DV)*

Total Fat 11g 17%

Saturated Fat 2g 8%

Cholesterol 0mg 0%

Sodium 390mg 16%

Total Carbohydrate 39g 13%

Dietary Fiber 8g 32%

Sugars 7g

Protein 19g

Vitamin A 70%

Vitamin C 190%

Calcium 15%

Iron 20%

* Percent Daily Values are based on a 2,000 calorie diet.

Diabetic Exchange**

Fruit: 0

Vegetables: 2

Meat: 1

Milk: 0

Fat: 1

Carbs: 0

Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore,
partial exchanges are not included.

Source: 5 A Day for Better Health: cdc.gov

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Vegetarian Spaghetti Sauce – TypeFree Diabetes

By | Food > Free Diabetic Recipes > Entrees | No Comments

Vegetarian Spaghetti Sauce

Cooking Time: 45-50 minutes
Number of Servings: 6


Ingredients

2 Tbsp olive oil
2 small onions, chopped
3 cloves garlic, chopped
1 1/4 cup zucchini, sliced
1 Tbsp oregano,
dried
1 Tbsp basil, dried
1 8 oz can tomato sauce
1 6 oz can tomato paste
2 medium tomatoes, chopped
1 cup water


Directions

  1. In a medium skillet, heat oil. SautŽ onions,
    garlic, and zucchini in oil for 5 minutes on
    medium heat.
  2. Add remaining ingredients and simmer
    covered for 45 minutes. Serve over spaghetti.

Nutrition Facts

– Serving Size: 3/4 cup
Amount Per Serving
Calories: 102

Total fat: 5 g

Saturated fat: less than 1 g

Cholesterol: 0 mg

Sodium: 459 mg

Source: National Heart,
Lung, and Blood Institute, a part of the National Institutes of Health and the U.S. Department of Health and Human Services


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Vegetarian Paella – TypeFree Diabetes

By | Food > Free Diabetic Recipes > Vegetarian Recipes | No Comments

Vegetarian Paella

Preparation Time: 1 hour

Number of Servings:
6

Cups of Fruits and Vegetables Per Person: 0


Ingredients

  • 1-1/2 Tbsp olive oil
  • 1 large onion, chopped
  • 1/2 tsp paprika
  • 1-1/2 cups long grain brown rice
  • 3-3/4 cups low-sodium vegetable broth
  • 3/4 cups dry white wine
  • 14 oz can tomatoes, chopped with juice
  • 1 Tbsp tomato paste
  • 1/2 tsp tarragon
  • 1 tsp dried basil
  • 1 tsp oregano
  • 1 red pepper, roughly chopped
  • 1 green pepper, roughly chopped
  • 3 stalks celery, finely chopped
  • 3 cups mushrooms, washed and sliced
  • 1/2 cup snow pea pods
  • 2/3 cup frozen peas
  • 1/3 cup cashew nut pieces
  • salt and pepper to taste

Directions

  1. Heat oil in a large, deep skillet and sautŽ onions and garlic until soft.
  2. Add paprika and rice and continue to cook for 4 -5 minutes or until rice is transparent.
    Stir occasionally.
  3. Add stock, wine, tomatoes, tomato paste, and herbs and simmer for 10 – 15 minutes.
  4. Add peppers, celery, mushrooms, and pea pods and continue to cook for another 30
    minutes or until rice is cooked.
  5. Add peas, cashews, salt and pepper to taste.
  6. Heat through and place on a large heated serving dish. 

Nutrition Facts

Serving Size: 1/4 of recipe

Amount Per Serving

Calories 340

Calories from Fat 80 % Daily Value (DV)*

Total Fat 9g 14%

Saturated Fat 2g 8%

Cholesterol 0mg 0%

Sodium 290mg 12%

Total Carbohydrate 54g 18%

Dietary Fiber 6g 24%

Sugars 9g

Protein 9g

Vitamin A 35%

Vitamin C 150%

Calcium 8%

Iron 20%

* Percent Daily Values are based on a 2,000 calorie diet.

Diabetic Exchange**

Fruit: 0

Vegetables: 2

Meat: 0

Milk: 0

Fat: 1

Carbs: 3

Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore,
partial exchanges are not included.

Source: 5 A Day for Better Health: cdc.gov

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Vegetable Medley with Salsa Dip – Type Free Diabetes

By | Food > Free Diabetic Recipes > Appetizers | No Comments

Vegetable Medley with Salsa Dip

Preparation Time: 15 minutes

Number of Servings: 4

Cups of Fruits and Vegetables Per Person: 1


Ingredients

  • 2 carrots, cut into
  • 3-inch sticks
  • 2 celery stalks, cut into
  • 3-inch sticks
  • 1/2 jicama, peeled and cut into 3-inch sticks
  •  1 bunch radishes, trimmed
  •  6 green onions, trimmed
  • 1 cup fat-free sour cream
  • 1 cup fresh salsa

Directions

  1. Arrange cut vegetables on a platter.
  2. In a small bowl, mix sour cream and salsa. Serve.

Nutrition Facts

Serving Size: 1/4 of recipe.

Amount Per Serving:

Total Calories per Serving: 140

Calories from Fat:0 % Daily Value (DV)*

Total Fat 0g 0%

Saturated Fat 0g

Cholesterol 10mg 3%

Sodium 330mg 14%

Total Carbohydrate 28g 9%

Dietary Fiber 6g 24%

Sugars 11g

Protein 6g

Vitamin A 150%

Vitamin C 50%

Calcium 15% iron 4%

* Percent Daily Values are based on a 2,000 calorie diet.

Diabetic Exchange**

Fruit: 0

Vegetables: 3

Meat: 0

Milk: 0

Fat: 0

Carbs: 0

Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore,
partial exchanges are not included.

Source: 5 A Day for better health: 5aDay.gov


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Vegetable Cornmeal Crepes – Type Free Diabetes

By | Food > Free Diabetic Recipes > Vegetarian Recipes | No Comments

Vegetable Cornmeal Crepes

Preparation Time: 45 minutes

Number of Servings:
6

Cups of Fruits and Vegetables Per Person: 2


Ingredients

Filling

  • 1 lb cooked new potatoes, cut into 1/2 inch pieces
  • 1 cup mushrooms, sliced
  • 1/2 medium red pepper, chopped
  • 2 tsp olive or vegetable oil
  • 2 small zucchini, coarsely shredded
  • 2 cups broccoli florets, steamed until crisp-tender
  • 3 Tbsp grated Parmesan cheese
  • 2 finely chopped fresh or (1/2 tsp dried) thyme leaves
  • 1/8 tsp salt
  • 1/4 tsp pepper
  • 6 Tbsp reduced-fat sour cream
  • Parsley sprigs

Vegetable Cornmeal Crepes

  • 1 cup all-purpose flour
  • 1/3 cup yellow cornmeal
  • 1 Tbsp sugar
  • 2-1/2 tsp baking powder
  • 3 Tbsp grated Parmesan cheese
  • 1-3/4 cup skim milk
  • 2 Tbsp melted margarine
  • 1 egg
  • 2 egg whites
  • vegetable cooking spray

Directions

Filling

  1.  In large skillet, sautŽ potatoes, mushrooms and pepper in oil until potatoes
    are beginning to brown, about 5 minutes.
  2. Stir in zucchini and broccoli; sautŽ until zucchini is tender about 3 minutes.
  3. Stir in cheese, thyme, salt and pepper.
  4. Spoon vegetable mixture in center of crepes (about 1/3 cup per crepe).
  5. Roll crepes and place, seam-sides down, on plates.
  6. Garnish with dollops of sour cream and parsley. 

Vegetable Cornmeal Crepes

  1. In medium bowl, mix dry ingredients and cheese; stir in milk, margarine, egg and
    egg whites until smooth.
  2. Spray crepe pan or small skillet with cooking spray; heat over medium heat.
  3. Spoon 3 Tbsp batter into skillet, rotating quickly so that batter covers bottom
    of pan in thin layer.
  4. Cook over medium heat until light brown on the bottom.
  5. Loosen edges of crepe with spatula; turn and cook until other side is light brown.
  6. Stack crepes between waxed paper and cover loosely with clean kitchen towel. 

Nutrition Facts

Serving Size: 2 crepes

Amount Per Serving

Calories 250

Calories from Fat 60 % Daily Value (DV)*

Total Fat 7g 11%

Saturated Fat 2g 10%

Cholesterol 35mg 12%

Sodium 260mg 11%

Total Carbohydrate 36g 12%

Dietary Fiber 3g 12%

Sugars 7g

Protein 12g

Vitamin A 30%

Vitamin C 100%

Calcium 25%

Iron 15%

* Percent Daily Values are based on a 2,000 calorie diet.

Diabetic Exchange**

Fruit: 0

Vegetables: 2

Meat: 0

Milk: 0

Fat: 1

Carbs: 1

Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore,
partial exchanges are not included.

Source: 5 A Day for Better Health: cdc.gov

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