The Low GI Grain
Nutty in flavor, springy and slightly chewy in texture, barley is an ancient grain that's new again. Get a load of its nutritional content and glycemic index ranking (the lowest!), and you'll want to have some on hand at all times. Different barley preparations can have a delicious place at breakfast, lunch, dinner, and, surprise, even dessert (just swap out half of a recipe's regular flour for the same amount of barley flour).
One in Ten AMI Patients Have Unrecognized Incident Diabetes
Two New LDL Cholesterol Drugs May Have Big Impact on Heart Disease
COBA Conference Steers Forward in the Fight Against Childhood Obesity
Google Secures Patent for Glucose-Sensing Contact Lens
Medtronic to Use GlucoSitter Artificial Pancreas Software in Future Insulin Pumps - A Big Deal!
Cantonese Cod Steamed in Foil Blade Steaks Marinated with Jalapeno Chiles and Cilantro Apple Slaw Anytime Eggnog Raisin Oatmeal Cookies Hot or Cold Tomato Cocktail Quiche in Pepper Cups Turkey Spinach Salad with Rasperry Dressing Hearts of Romaine Salad White Bean and Pumpkin Soup
My diabetes is changing. Until a few years ago, my morning readings were reasonable and within the desired range of under 100 mg/dl. About two years ago, they started slipping upwards into the less-desirable but apparently not-worrisome range of 100-110 mg/dl. Now, this was what was recorded by my Abbott Freestyle Lite meter, which is known to record at the lower end of the home-glucometer variability range, but with my A1c firmly in the high 5s and low 6s, the meter's tendency to...