Sue Spitler - 1,001 Delicious Recipes for People with Diabetes

Copyright 2001, 2007, 2015 by Surrey Books, an imprint of Agate Publishing, Inc. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical including photocopying, recording, or by any information storage or retrieval system without express written permission from the publisher. Nutritional analyses: Linda R. Yoakam, R.D., M.S. Third edition, April 2015 ISBN-13: 978-1-57284-755-2 The Library of Congress has cataloged previous editions of this book as follows: Library of Congress Cataloging-in-Publication Data 1,001 delicious recipes for people with diabetes / edited by Sue Spitler and Linda Eugene with Linda Yoakam.

R.D., M.S.2nd ed. p. cm. 1. DiabetesDiet therapyRecipes. I/.

Spitler, Sue. II. Eugene, Linda. III. Yoakam, Linda R. IV.

Title: One thousand one delicious recipes for people with diabetes. V. Title: One thousand and one delicious recipes for people with diabetes. RC662.A16 2007 641.56314dc22 2006102117 Cover photos (clockwise from top left of front cover): Michael Maes; charlotteLake / Veer; Brave New Pictures; Veer; Brave New Pictures; Brave New Pictures. (spine) Brave New Pictures. (back cover): Brave New Pictures; Brave New Pictures.

Surrey Books is an imprint of Agate Publishing, Inc. Agate books are available in bulk at discount prices. For more information, go to agatepublishing.com. CONTENTS ACKNOWLEDGMENTS H eartfelt thanks go to Perrin Davis and editorial assistant Caroline Olson for their enthusiasm, patience, and amazing computer, editing, and indexing skills. Also a thank you goes to my associate Pat Molden, a tireless proofreader on this project. Linda Yoakams nutritional calculations and counsel were greatly appreciated.

And kudos to publisher Doug Seibold for his support in making this important new edition possible! FOREWORD A T THE UNIVERSITY OF CHICAGO, we are doing extensive research on diabetes mellitus, with the goal of finding a cure for a disease that affects about 16 million people in the U.S. That is nearly a 40 percent increase in the past decade. Almost all of these patients (90 percent) have a form of the disease called Type 2 that is often tied to obesity and resistance to insulin (whereas in Type 1, the cause is the absence of insulin). Until we find a cure for Type 2 diabetes, we will continue to counsel our patients that they can reduce symptoms dramatically by losing weight, which they can do by adopting an easy-to-follow meal plan that is low in saturated fats and simple carbohydrates and by becoming moderately active. Thats it: diet and exercise. And now we have proof.

In 2002, the Diabetes Prevention Program results were announced. This multi-center National Institutes of Health-sponsored trial was ended a year early because the result showed beyond a doubt that lifestyle modificationmoderate weight loss and exercisecan actually prevent the onset of diabetes mellitus in at-risk adults, young and old, from a wide variety of ethnic groups. Diabetes is a complex disease involving insulin production and blood sugar levels, but to the person who has it, it has a great deal to do with foodwhat is all right to eat and what is not. Working with your doctor or diabetes educator, you will learn how your body processes food, and the two of you will work as a team to develop a diet and exercise program suited to your needs so you can stay in control. Here is where 1,001 Delicious Recipes for People with Diabetes can be very helpful. The editorsculinary expert Sue Spitler, registered dietitian Linda Yoakam, and certified diabetes educator Linda Eugene, with whom I worked at the University of Chicagohave chosen recipes that are easy to make, good to eat, and fit easily into a diabetic meal plan.

They have tested and selected hundreds and hundreds of good tasting, healthy recipes, including desserts, that will meet your needs as well as those of a non-diabetic spouse and active children. Until we find a cure for diabetes, there is hope, and plenty of good eating. Louis H. Philipson, MD, PhD Section of Endocrinology, Department of Medicine University of Chicago, Chicago, Illinois See Report of the Dietary Guidelines Committee on the Dietary Guidelines for Americans, 2000 (U. S. of Agriculture, Agricultural Research Service, Washington, D.C., 2000). of Agriculture, Agricultural Research Service, Washington, D.C., 2000).

C ONTRARY TO POPULAR MYTH, there is no diabetes diet, according to the Mayo Clinic newsletter. In fact, medical and nutritional professionals have transformed the diabetes diets of years past into contemporary meal planning that includes just about any food you like as long as nutrition, balance, and moderation are given careful attention. No longer are foods labeled as good, bad, or forbidden, and a diagnosis of diabetes today does not mean a life sentence of bland, boring, and unappetizing meals. 1,001 Delicious Recipes for People with Diabetes is the perfect cookbook for you, with its array of delicious recipes from appetizers to desserts. Each recipe is accompanied with the nutritional data you need to stay within your meal-planning goals. Even though people with diabetes do not have to give up favorite dishes and the treats they like, including sweets and snacks, it is important to plan meals carefully, both for nutritional quality and quantity.

It is even more important for those with diabetes than for the general population to choose foods that are low fat, limited in carbohydrates, low salt, high fiber, and rich in vitamins and minerals. Limiting calorie intake, of course, is essential, because even though you can eat moderate portions of just about anything, weight gain can be a serious threat to controlling diabetes. BALANCING YOUR DIET For people with diabetes, controlling carbohydrate intake can be of major importance since carbohydrates dramatically spike glucose levels. Carbohydrates are found in foods with natural or added sugar such as breads, crackers, cereals, potatoes, fresh fruits and juices, milk, refined sugar, jams, and jellies. Many other foods contain carbohydrates in combination with proteins and fats; some examples are cakes, ice cream, doughnuts, pizza, potato chips, and soups. A healthy and nutritious meal plan should include a variety of foods from all 6 food groups in the new My Pyramid nutrition plan from the U.S.

Department of Agriculture: bread or starch, fruit, milk, vegetables, meat, and fat. Despite their glucose-raising effects, carbohydrates, which are found in all of the food groups except meat and fat, are not discouraged in the diets of people with diabetes. Although specific nutrition goals that reflect blood glucose targets and other medical aims should be discussed with your doctor or registered dietitian, the following guidelines for daily allowances of carbohydrate, protein, and fat can form the basis of a balanced meal plan. Knowing your carbohydrate, protein, and fat limits will help you choose recipes that meet these goals, and you can continue to eat most of your favorite foods. If you look at the nutrition data we have supplied with every recipe in 1,001 Delicious Recipes for People with Diabetes, you will be surprised at what a wide variety of recipes you can enjoy while staying within your target nutrient range. Note, too, that meal-plan consistency is very important.

To keep blood sugar at a consistent level, try to eat the same quantity of food and the same proportions of carbohydrate, protein, and fat each day. THE EXCHANGE SYSTEM VS. COUNTING CARBOS A variety of meal-planning strategies can be used to control your diabetes. Keep in mind that there is no single meal plan that is appropriate for everyone. Individualizing your meal plan is the key to successful control of blood glucose levels. Also remember that according to the American Diabetes Association and the American Dietetic Association, meal planning for diabetes is really little more than establishing a healthy way of eating.