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2.5 LB Container of Micro Plant Powder

Wednesday, July 14, 2010

Diabetes Friendly Recipes

Being a diabetic does not mean that you no longer can enjoy life and eat food that tastes good. Healthy food does not mean that it is bland and tasteless. If you are fond of eating and are a diabetic you do not have to sit in a corner and confine yourself to food that tastes awful. There are many diabetic friendly recipes that you can opt for without having the guilt of succumbing to food that increase your glucose levels and your cholesterol too.

The above diabetes friendly recipes are those recipes that give you a special taste and at the same time keep the guidelines of diabetic patients in mind. When it comes to making these recipes they can be easily prepared and relished with joy. These recipes are low in calories and have about 1 to 1.5 servings of carbohydrates. They include the addition of variety and sensible proportions and they are rich in unsaturated fats that are the good fats required for the human body. These recipes are normally made with low-fat diary; fish, lean meats etc and they are no less tasty than the food that you once use to eat before being a diabetic.

Living with diabetics does put you under a lot of restrictions however this does not mean that you no longer can enjoy your meals. Some of the most friendly and simple to make diabetic recipes are Balsamic Steak with cannelloni bean mash and salsa, warm chicken pasta salad, tuna tomato and caper pasta, hearty beef pasta, three mushroom noodles, Caribbean red snapper etc. These recipes are lip smacking and they make your taste buds tingle.

Thus, if you are a diabetic you do not have to worry about eating "special food". You just need to walk into the kitchen and toss up any of the above mentioned recipes that contain not only nutrition but the great taste too!

Controlling blood sugar levels is an art. If you want to be an expert in it, you should know the full details in Diabetic Foods to Eat AND Diabetes Foods to Avoid.

Article Source: http://EzineArticles.com/?expert=Murali_V

Here is a great web site for recipes/meals/snacks/etc.

Monday, July 12, 2010

More on Magnesium

I can't ever say enough about the good of taking magnesium.  It helps with Headaches, Kidney Stones, Leg Cramps and Muscle Pain.  Magnesium also helps prevent artery walls from "hardening," by keeping them supple.  It relaxes blood vessels, lowering blood pressure, and keeps calcium dissolved in the blood, preventing artery-clogging calcium deposits.

Proof that it Works:  A CDC analysis of the ational Health and Nutrition Examination Survey of the diets of 13,000 people found that those getting the least magnesium had a 31% higher risk of heart disease than those getting the most.  In a similar study of 39,633 men, reseachers at Harvard found that men who took a nutritional supplement with magnesium had a 23% lower risk of heart disease than those who didn't.

Good Sources of Magnesium
Many foods are rich in magnesium and can help you reach the recommended daily allowance of 400 mg.  If you diet isn't rich in magnesium, a supplement can ensure that you get enough.  Most multivitamins contain only 100 mg.  Look for a magnesium citrate supplement that delivers 300-400 mg.
Study of 46 healthy people took 300mg. of magnesium daily for two months in one of three forms-magnesium citrate, magnesium oxide, or chelated magnesium.  Magnesium citrate boosted blood and saliva levels of magnesium the most.

Foods high in Magnesium

FOOD                                       SERVING SIZE       MAGNESIUM Artichoke                                   1 medium                180  mg.
Pumpkin seeds                           1 ounce                    151  mg.
Squash seeds                              1 ounce                   151  mg.
Tofu (firm/raw)                          1/2 cup                   118  mg.
Navy Beans (boiled)                  1 cup                       107 mg.
Almonds (dry roasted)               1 ounce                      91 mg.
Black-eyed Peas                         1 cup                         86 mg.
Lima Beans (boiled)                   1 cup                         81 mg.
Chickpeas (boiled)                     1 cup                         79 mg.
Spinach (boiled)                         1/2 cup                      78 mg.
Swiss Chard  (boiled)                1/2 cup                      76 mg.
Cashews (dry roasted)               1 oz.                           74 mg.
Avocado (raw)                           1 medium                  71 mg.
Lentils (boiled)                          1 cup                         71 mg.
Sweet Potato                              1 cup                         61 mg.
Potato with skin                          1 medium                  55 mg.
Peanut Butter                              1 Tbsp.                      51 mg.
Acorn Squash (baked)                1/2 cup                      44 mg.
Spaghetti (whole wheat)             1 cup                         41 mg.
Sunflower Seeds (dry roasted)   1 ounce                      37 mg.
Milk ( 1%)                                  1 cup                         34 mg.
Bread (whole wheat)                  1 slice                       24 mg.

More from Dr. C. Dean.  http://www.carolyndean.com/
Chart Courtesy of University of Pittsburgh Medical Center.