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Thursday, November 2, 2017
November is National Diabetes Awareness Month
According to U.S. Department of Health and Human Services, living with diabetes can be a challenge to manage every day. Each November, we observe National Diabetes Month to bring attention to diabetes and its impact on Americans. The rate of persons diagnosed with diabetes is approaching 12% locally as compared to approximately 10% statewide. University of Illinois Extension provides research-based resources to help prevent, manage and care for persons with diabetes.There are three main types of diabetes:
- Type 1- this is insulin dependent. Because your body does not make insulin, you have to take insulin every day to live. With insulin, your body can take sugar (glucose) from the foods you eat and turn it into energy for your body.
- Type 2 – this is the most common type of diabetes. Your body does make some insulin but cannot use it well. You may need to take pills or insulin to help control blood sugar levels.
- Gestational - Some women get this kind of diabetes when they are pregnant. Most of the time, it goes away after the baby is born. But even if it goes away, these women and their children have a greater chance of getting diabetes later in life.
Remember, YOU are the most important member of your diabetes care team! This doesn't mean you have to manage your diabetes alone. Success includes seeking support from health care professionals, family, friends, and community to manage your diabetes.
Diabetes is a serious chronic disease. Learning to make healthier food choices, maintaining a healthy weight, being more active, and taking prescribed medications are ways you can better manage the disease process. Taking care of your diabetes will help you feel good today and in the future. When your blood sugar (glucose) is close to normal, you are more likely to:
- have more energy
- be less tired and thirsty
- pass urine less often
- heal better
- have fewer skin or bladder infections
You also can decrease the risk of other health problems caused by diabetes such as:
- heart attack or stroke
- eye problems
- pain, tingling, or numbness in your hands and feet
- kidney problems
- teeth and gum problems
University of Illinois Extension, Nutrition and Wellness program offers research-based information online at University of Illinois Extension, Your Guide to Diet & Diabetes http://extension.illinois.edu/diabetes2/. Watch for our classes, I on Diabetes and Eating to Reduce the Risk of Diabetes to learn more about this chronic disease. For more information on diabetes, please contact Susan Glassman, Extension Educator, Nutrition and Wellness at 815-224-0889.
Enjoy our recipe for Double Layer Pumpkin Pie at your holiday meal. It's only ONE carb serving! Try more recipes from our Recipes for Diabetes website http://extension.illinois.edu/diabetesrecipes/
Double Layer Pumpkin Pie (Printable PDF)
1½ cups graham cracker crumbs
4 tablespoons reduced-fat margarine
4 ounces reduced-fat cream cheese (Neufchatel)
2 tablespoons plus 1 cup skim milk
2 packets Equal®
1 carton (8-ounce) Cool Whip Free®
2 boxes sugar-free instant vanilla pudding (4-serving size)
1 can (15-ounce) pumpkin
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon ground cloves
1.Preheat oven to 350°.
2.Mix graham cracker crumbs and reduced-fat margarine with fork until well blended. Press into bottom of two 9-inch pie pans or one 15 x 22 inch pan.
3.Bake for 5-7 minutes at 350°. Cool while mixing next layer.
4.Beat softened reduced-fat cream cheese until very smooth. Beat in 2 tablespoons skim milk and Equal°.
5.Stir in half of the carton of thawed reduced-calorie frozen whipped topping.
6.Spread on cooled graham cracker crust. Place in refrigerator while mixing next layer.
7.Pour skim milk into chilled bowl. Sprinkle both boxes of pudding mix on milk. Beat with wire whisk or mixer on low speed for 1-2 minutes until thick. Stir in pumpkin and spices.
8.Fold in remaining half carton of frozen whipped topping. Spread on cream cheese layer.
9.Chill for at least 1 hour.
Nutrition Facts: Servings 16, Calories 100, Total Fat 4g, Cholesterol 5g, Sodium 190mg, Carbohydrate 15g, Dietary Fiber 1g, Protein 2g
Note: May be made the night before serving.