Readers:

Most people know that diabetes affects the blood sugar.
But few are aware of the disease’s effects on the feet!
If you’re diabetic, here’s why you’ll want to keep tabs
on your toes.

Here’s a great video clip featuring tips and information
about the importance of foot care for diabetes.

View: http://www.evtv1.com/player.aspx?itemnum=9832

Don’t neglect the health of your feet!

Now, enjoy today’s edition of the Diabetic Digest.

Regards,
Steve

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Concerned about your health? Evtv1.com has videos for you!
http://www.evtv1.com/Health.aspx

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Treating Diabetes and Coronary Artery Disease
by Harlan M. Krumholz
Medscape

Findings of the international Bypass Angioplasty
Revascularization Investigation 2 Diabetes (BARI 2D)
trial did not demonstrate a significant advantage of
revascularization over medical therapy for diabetes
patients with coronary artery disease (CAD).

The 2,368 participants in the study all had both type 2
diabetes and CAD, and they were randomized to receive
either revascularization or medical therapy alone for
CAD, and either insulin provision or insulin sensitization.

In an average follow-up of 5.3 years, the treatment groups
demonstrated similar mortality rates, with the five-year
survival rate ranging from 87.8 percent in the medical-
therapy group to 88.3 percent in the revascularization
group. In addition, all treatment groups had a similar
proportion of patients without a major cardiovascular
event.

The authors note, “The findings reinforce those of the
COURAGE trial, which supported medical therapy as a
reasonable initial approach in these patients.”

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Diabetic Recipe

Winter Vegetable Soup (makes 6 servings)

1 tablespoon (15 ml) olive oil

1/2 pound (240 g) leeks, trimmed, split in half lengthwise
and well rinsed

1 medium white onion, 5 ounces (150 g), chopped

1/2 pound (240 g) carrots, peeled and thinly sliced on the
diagonal

2 large celery ribs, thinly sliced on the diagonal

2 tablespoons (25 g) dried lentils

2 tablespoons (25 g) dried split peas

2 tablespoons (25 g) dried small white beans

1 teaspoon (5 ml) crushed dried thyme

1/2 teaspoon (2.5 ml) freshly ground pepper

2 quarts (2 l) low-sodium canned chicken or vegetable
broth

1 14 1/2-ounce (435 g) can no salt added plum tomatoes,
drained and coarsely chopped

4 ounces (120 g) fresh spinach, well rinsed and tough
stems discarded

1. In a large soup pot, heat oil over medium-low heat.
Thinly slice cleaned leeks and add to pot along with
the onion. Cook, stirring, until vegetables wilt, about
5 minutes.

2. Add remaining ingredients except tomatoes and spinach.
Bring to a boil. Reduce heat and simmer, covered, for
45 minutes, stirring occasionally.

3. Add tomatoes and continue to simmer, covered, for
another 15 minutes, until white beans are tender. Add
spinach and simmer, uncovered, until wilted, about
3 minutes, stirring.

4. Ladle into soup bowls and serve.

Per serving: 144 calories (17% calories from fat),
8 g protein, 3 g total fat (0.4 g saturated
fat), 23 g carbohydrate, 7 g dietary fiber,
0 cholesterol, 110 mg sodium

Diabetic exchanges: 1/2 lean meat, 1 1/2 carbohydrate
(1/2 bread/starch, 3 vegetable)

Copyright 1997-2009 Diabetic-Lifestyles

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End of DIABETIC DIGEST
Copyright 2009 by NextEra Media. All rights reserved.