Diabetic Digest – Wednesday, December 16, 2009

Readers:

Christmas is a week from Friday and, I don’t know about
you, but I’m ready to experience all that the holiday has
to offer. I’m talking about food.

The best part of the holidays, other than friends, family,
gift-giving, and mistletoe, is the food. Food is every-
where during the holidays, but don’t over-indulge and
remember not to neglect your health.

With all that happens during this time of year I often
forget to eat or I overeat. I can never find the happy
medium. Now I just have to be smart. Watch what, where
and how much you are eating. I know I’m going to keep my
eye on it.

The point is not to get too wrapped up in all that happens
during the holidays. Your health is your number one
priority. Just be safe and health this holiday season. It
will make it all that much more enjoyable.

Regards,
Steve

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History of Foot Ulcers Increases Mortality Among
Individuals With Diabetes

A history of foot ulcers (HFU) can increase the mortality
risk of adults and elderly patients with diabetes, analysis
shows.

Norwegian researchers studied 155 individuals with diabetes
and HFU, compared to 1,339 patients with diabetes who did
not have HFU and 63,632 individuals without diabetes. The
subjects were followed for 10 years, with mortality as the
end point. During this period, 49 percent of individuals
with HFU died, compared with 35.2 percent of non-HFU
individuals with diabetes and 10.5 percent of those without
diabetes. According to analyses comparing the two groups
with diabetes, HFU was associated with 47 percent increased
mortality.

Copyright 2009 Information, Inc.

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Diabetic Recipe

Mexican Christmas Salad
(makes 6 servings)

6 small canned beets
1 medium navel orange, peeled with white membrane removed
1 medium red apple, cored (peel intact)
1/4 fresh pineapple, about 2 ounces (60 g), peeled
1/4 cup (40 g) minced red onion
6 cups (480 g) mixed salad greens, rinsed and crisped
2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) red wine vinegar
2 tablespoons (30 ml) fresh orange juice
1 cup (120 g) fresh pomegranate seeds
1 tablespoon (8 g) chopped dry-roasted peanuts

1. Thinly slice the beets, orange, and apple. Cut the
pineapple into small cubes and toss with red onion.

2. Put salad greens in a large salad bowl. Arrange a ring
of orange slices alternating with apple slices around
the outer edge, then the beet slices, piling the
pineapple-onion mixture in the center.

3. In a small bowl, whisk together olive oil, vinegar, and
orange juice. Drizzle evenly over salad. Do not toss.

4. Top with pomegranate seeds and sprinkle chopped peanuts
over all. Serve at once, tossing as you serve.

Per serving: 138 calories (34% calories from fat),
3 g protein, 6 g total fat (0.8 g saturated
fat), 22 g carbohydrates, 3 g dietary fiber,
0 cholesterol, 89 mg sodium

Diabetic exchanges: 1 1/2 carbohydrate (fruit), 1 fat

Copyright 1997-2009 Diabetic-Lifestyle.

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