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1 large bunch (about 1 1/4 pounds) kale, stems and center ribs discarded, leaves roughly torn
2 sheets nori, cut into 1-by-2-inch strips
1/4 cup Roasted Garlic Oil* (see below)
1 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper
Grated zest of 1 lemon
1 comment - Posted Apr 6, 2012
The dictionary defines a sugar plum as a small round or oval piece of sugary candy. But for most of us, visions of sugar plums dancing in our heads conjures up a far vaster array of sweet holiday treats. From cakes, cookies, and pies, to sugar-laced seasonal beverages, and yes, plenty of sweet confections, the holiday season is arguably the sweetest time of the year - and the most difficult when one is trying to keep carbohydrates and calories in check.
0 comments - Posted Dec 15, 2009
Introduced to South Africa by the Cape Malays, this Indonesian curried meat loaf is to South Africa what Moussaka is to Greece and Lasagne is to Italy. Traditionally, Bobotie is served with yellow rice (add turmeric), chutney and banana slices dipped in milk. This is a tasty meat loaf to pack in the cooler for a summer picnic.
0 comments - Posted Jun 16, 2009
The old joke has a man going to the doctor and saying, "It hurts when I do this. What should I do to make it go away?"
6 comments - Posted Mar 12, 2009
Chances are that you know somebody who can pack away the highest-fat foods-marbled steak, cheese, butter, and ice cream-and never gain weight. If you've always shrugged it off and said, "It must be genetic," it turns out that you may be right.
2 comments - Posted Mar 5, 2009
Scientists at Northwestern University in Evanston, Illinois, have developed a synthetic version of high-density lipoprotein (HDL), the "good" cholesterol that doctors are always nudging their patients with diabetes to monitor.
0 comments - Posted Jan 20, 2009
Next week we'll publish a great article written by Dr. Richard Bernstein. MD. Dr. Bernstein is a long-term proponent of paying more attention to carbs rather than fats (though he certainly doesn't advocate that you can have all the fats you want!) While Dr. Bernstein has been telling us about the benefits of low carb for over 30 years, there is still much skepticism about his (and many other's-Gary Taubes, anyone?) low carb results. The establishment has been slow to be convinced, despite the many research trials that back up their findings.
6 comments - Posted Dec 2, 2008
It's National Diabetes Month! Why not reward yourself for all that work you've done educating yourself about diabetes, all that time you've watched your diet, and all that time you've spent exercising? Have yourself a little sugar-free ice cream!
8 comments - Posted Nov 10, 2008
Do you want to lose weight and improve your blood glucose levels? Do you want to do it without having to weigh your portions and count your calories? Try a low-fat vegan diet. A vegan diet is one with no animal products: no fish, no eggs, no dairy, and, of course, no meat.
22 comments - Posted Aug 14, 2008
WakeMed Health & Hospitals Children’s Diabetes ENERGIZE! program has won the coveted NOVA Award from the American Hospital Association (AHA).
0 comments - Posted Jul 17, 2008
If food groups were sporting leagues, carbs would be the NFL. You've got your low carb teams, your high carb vegan teams, and your middling carb teams—and each team believes that truth is on its side.
0 comments - Posted Apr 24, 2007
Carbs and carbs alone, not fat, increase body weight. It doesn't matter whether the carbs are from sugar, bread, fruit, or vegetables: They’re all rapidly digested and quickly converted to blood glucose. A short time after a carb-rich meal, the glucose in your bloodstream rises rapidly, and your pancreas produces a large amount of insulin to take the excess glucose out.
26 comments - Posted Apr 24, 2007
Remember the big picture: Populations that stick to traditional high-carbohydrate diets (for example, Asian rice-based diets) typically have low rates of obesity and diabetes. When they abandon traditional rice-based diets in favor of meatier Western fare, carbohydrate intake falls, but weight problems and diabetes increase.
4 comments - Posted Apr 24, 2007
When I developed diabetes in 1946, physicians thought that the high illness and death rate of diabetics was due to dietary fat and the supposedly resultant elevation of serum cholesterol. Since the DCCT trial, the scientific literature overwhelmingly supports the role of elevated blood sugar in all long-term diabetic complications.
2 comments - Posted Apr 24, 2007
Let’s be realistic and take a long-term perspective in this “which diet is best” debate, rather than wasting time quibbling over extremes—from low-carb to vegan. You’ll have type 2 diabetes for the rest of your life, and you’ll likely struggle with weight management throughout your life as well. The major challenge in weight loss, and even more so in weight maintenance, is long-term adherence.
13 comments - Posted Apr 24, 2007
Caramel Sin, Inc., has concocted a line of condiments called Fools, natural fruit-based spreads and relishes with no added sweeteners of any sort. They were created by a foodie/filmmaker who’s found fans for his Fools among Hollywood’s finest.
0 comments - Posted Apr 23, 2007
Diabetes Health is the essential resource for people living with diabetes- both newly diagnosed and experienced as well as the professionals who care for them. We provide balanced expert news and information on living healthfully with diabetes. Each issue includes cutting-edge editorial coverage of new products, research, treatment options, and meaningful lifestyle issues.