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Diabetic Breakfast Ideas

Diabetic Breakfast Ideas Assuming that happen to be diagnosed with diabetes, must be very disciplined with the foods you eat. It is considered that the conclusion of a diabetic menu clean and healthy is important to you, but also because you must choose the right foods to curb diabetes adapted as best as possible and take into account, the food you eat should be protected of long-term damage done by diabetes - that antioxidants that low GI foods.

Maintain strict control of these criteria, it is important to carefully choose their dishes, especially breakfast, because it is one of the most important meals of the day. In addition to diabetes breakfast, should emphasize the preservation of the highest values ​​of fitness and wellness, apart from typical examinations to maintain total control of diabetes.

He came to breakfast with diabetes, may be surprising for you to keep in mind that food breakfast diabetic breakfast menu for diabetes can be easily created good and exciting. It also indicates that breakfast recipes diabetics are more troublesome, as there may be tried in the past.

Nutritious breakfasts with diabetes are achievable if you can add your personal touch and an artistic style to be a little different.
Diabetic Breakfast Ideas
Breakfast is recommended for diabetics:

The first and most important thing to remember is that food for diabetics should be "low glycemic index." This indicates that the Revenue diabetes should include foods that do not raise blood glucose quickly and really should be kept low blood sugar level for many hours. It should be noted here that the amino acids have a distinct advantage over processed grains to maintain the level of blood sugar constant. Therefore, the right grain for a person with diabetes would certainly whole-grain barley, oats and whole grain rye to name a few.

Diabetes good breakfast idea also may contain peanuts, tomatoes, blueberries, channels of low-fat cheese and apples, bananas, peaches, etc, but the proportions of reality should be advised and managed with a licensed physician.

Selection of real estate for diabetic food for breakfast:

  1. Diabetic Lunch Menu # 1: Find a single slice of bread that could be grilled to your liking. Apply a teaspoon of margarine on bread, you can put a cup of egg substitute or cheese on toast. If you support something hot and melts in the morning, you can change the cottage cheese / egg substitute cup of oatmeal mixed with a cup of skim milk and may opt for a bit of banana.
  2. Two plates of food for diabetics: a cup of fresh blueberries and a cup of whole milk, nonfat or low-fat with them. You can change the blueberry muffin with a little cranberry cake alternating with a glass of whole milk (fat).
  3. Three plates of food for diabetics: Take 2 slices of whole grain wheat toast and 2 tablespoons of propagation. peanut butter in them. You can get a cup of tea of ​​coffee (use low fat or fat, if desired) and a few bananas.
  4. four. Plates of food for diabetics # 4: Spanish Tortilla: In this small course of diabetes, you may need 5 small potatoes, peeled and chopped, vegetable oil, medium onion, 1 small zucchini, cut from a cup sliced ​​thin green pepper chopped red or mushrooms to 5 on average, 3 eggs, beaten together 5 beaten egg whites, 3 oz shredded low-fat mozzarella cheese, 1 tablespoon low-fat cheese and parmesan pepper garlic salt and herbs to taste.

Once you have organized almost all of these things, you have to preheat to 375 degrees pan and then prepare the potatoes in boiling water until tender. At this point, you want to add cooking spray and heat over medium heat in a nonstick skillet. Shortly after this, you must add the onion until golden and jump and then add the vegetables and saute until finally juicy but not brown. Then beat the eggs and egg whites in moderation, pepper, garlic salt and low fat mozzarella cheese in a bowl and stir the mixture through the egg mixture and cheese into the cooked vegetables. Then you want to add more vegetables and potatoes spray and spread the egg mixture to a child of ten. pie plate or ovenproof skillet. The final phase is almost all about removing the tortilla from the pan, let cool for ten minutes, and cut right at 5 or more rooms.

five years. Five diabetic lunch menu #: Caribbean Red Snapper: For this excellent diabetic tasty breakfast food, you may need 2 tablespoons organic olive oil, chopped 1 medium onion, sliced ​​red bell pepper cut Strip cup red pepper, a clove garlic, a cup of dry white wine. Pounds of red snapper (or salmon or chicken white meat) steak, sliced ​​1 tomato in size, two tablespoons. dice and ripe pitted olives 2 tablespoons. crumbled low-fat cheese or feta cheese low fat ricotta.

Once you have done each of these elements is necessary to heat the extra virgin olive oil over medium heat in large skillet. Now is the perfect time to put the paprika, onion, garlic and carrots and stir for a break of 10 minutes. Subsequently, in particular wine and bring to a boil and turn the vegetables to one side of the pan. Now you need to keep the fillets in a single layer in a saucepan and cover the center and cook for five minutes is. Then add the tomatoes and olives and cheese. At present, cover and cook for 3 minutes or until fish is firm but tender. Subsequently, the fish move into the dish and garnish with the sauce and vegetables. Serve with rice.

With these ideas incredibly small breakfast for diabetes and diabetes, you certainly can control diabetes and give your palate something to celebrate in, finally. These great-tasting dishes with diabetes can make you feel at all like the breakfast delicious and healthy with diabetes are feasible to do in your kitchen.

Here are some tips for diabetes healthy breakfast could help more than more than half.

Recommendations balanced breakfast for diabetes:

  • Avoid packaged and fast foods, which are high in sugar, fat and sugar and low in nutrients.

Eat home-cooked meals so that you are well informed that all factors are used to wash the dishes.

Stay away from foods rich in carbohydrates that release their sugars quickly.
  • Avoid the bread and dough based products.
  • Choose low-glycemic diet index diet high in fiber.
  • Oats, wheat bran and fruits are excellent choices for a feed breakfast selection of diabetes.
  • Stop the bacon and tomatoes, which can cause obesity.
  • Low-fat soft cheese, green pea cakes, club sandwich, buttermilk pancakes, oatmeal, poached eggs, low fat yogurt, tortillas, and may be the best diabetic breakfast meals.
  • Many vegetables can be eaten without restriction. For many other vegetables that are eaten are higher in fiber and low in starch.
  • It's great that consists of different types of salad vegetables, onions, carrots, mushrooms, turnips, green beans, eggplant and garlic (if possible) in the breakfast menus for diabetes.
  • It is better to add the soy sauce and vinegar with spices instead of lettuce minimum.
  • Stop the heavy and flat, alternately, at the restaurant 6-7 times a day in small portions.
  • In addition to these guidelines for diabetes nutritious breakfast, which allows access to other ideas that can support you to control diabetes to some degree.
  • It is vitally important for diabetics to avoid smoking and alcohol consumption. If alcohol can not be free of all is that moderate consumption will advisabale dry wine and brandy.
  • The mineral water is desirable in the tap.
  • The level of blood sugar can be adjusted by the addition of a c. Seasonings tea cinnamon 1 / 2. at each meal.
  • Take a good time for sandwiches properly and avoid watching TV, having a conversation, and to explore newspaper while eating.
  • Check the amount of your diabetes at regular intervals and regularly consult a physician.

Lycopene and Vitamin K

Is vitamin K the new D?

By Erin Kelley, MS, RD

In the fashion world, trends come and go, and the dietary supplement industry shares the same “what’s hot” and “what’s not” faddism. For the last three years, vitamin D has soaked up the spotlight. The nutrient gained attention from an increasing number of research studies showing benefit to a myriad of diseases—cancer, autoimmune disorders, immune health, depression, and last but not least, death. But like bell bottom pants, vitamin D’s staying power may be short-lived. Word on the street is that vitamin K is the new D.

It started with a cluster of research done on vitamin K in the early 2000s. A 2003 study in the American Journal of Clinical Nutritionfound low dietary intake of vitamin K was associated with low bone mineral density in women, which validated similar outcomes in other studies and associations between low vitamin K intake and a higher risk of hip fracture. A year later, the same journal published a study showing girls with a better vitamin K status had better bone turnover. But bone health wasn’t the only association researchers noticed. Over the next few years, studies on vitamin K would show associations between high vitamin K status and reduced risk of prostate, lung, and liver cancers, and protection against coronary heart disease.

Two forms of vitamin K exist: vitamin K1 (phylloquinone) is found in leafy green vegetables. Vitamin K2 (menaquinone) is synthesized by bacteria and is found in fermented soybeans and certain cheeses. Much of the research done has looked at vitamin K2. Both forms are essential for the proteins involved in blood clotting and are necessary for proteins that are needed to form bone. Although vitamin K is fat-soluble, the body does not store much and it can be depleted without regular dietary intake. However, it may be difficult to get in the daily diet.

If you are starting to think vitamin K sounds a lot like vitamin D’s recent milieu, you’re right. While more research is needed (isn’t that always the case?), expect to hear more about vitamin K in both research and product developments.

UPDATE: 27 APRIL 2010 - Mayo study links increased vitamin K intake to lower non-Hodgkin lymphoma risk

A higher intake of vitamin K is associated with a reduced risk of non-Hodgkin's lymphoma, an immune system cancer that is the most common blood malignancy in the United States.

In research funded by the National Cancer Institute, cancer epidemiologist James Cerhan, MD, PhD and his colleagues at the Mayo Comprehensive Cancer Center compared 603 newly diagnosed non-Hodgkin lymphoma patients to 1,007 men and women who did not have cancer. Dietary questionnaire responses were analyzed for vitamin K intake from food and supplements.

The investigators found an association between a lower risk of non-Hodgkin lymphoma and increased consumption of vitamin K. For those whose intake of the vitamin was among the top 25 percent of participants at over 108 micrograms per day, the risk of the disease was 45 percent lower than those whose intake was among the lowest fourth at less than 39 micrograms per day. Adjustment of the analysis for age and other factors failed to modify the association. When vitamin K from supplements was examined, intake of the vitamin was also shown to be protective up to a certain level, above which increased intake offered no additional benefit, suggesting that it is not necessary to supplement with high doses for protection to occur.

Vitamin K is well known for its role in blood coagulation; however, an ability of the vitamin to inhibit inflammatory cytokines and involvement in cell cycle arrest and cell death pathways could help explain the benefit suggested by the current study's outcome.

"Whether the protective effect we observed is due to vitamin K intake, or some other dietary or lifestyle exposure, cannot be definitely assessed in this study," Dr Cerhan remarked. "But these findings add to a lot of other data that support a diet that includes plenty of green leafy vegetables in order to prevent many cancers as well as other diseases."

"These results are provocative, since they are the first work we have done on the connection between vitamin K and Non-Hodgkin lymphoma, and this is a fairly strong protective effect," he noted. "However, as with all new findings, this will need to be replicated in other studies."


I am a great fan of tomatoes and also vitamin K supplying foods. What makes it more supportive of my long held views are two new reports I received today.

I have posted on the benefits of vitamin K for osteoporosis in the past, and now we have more data on its benefit in cancer.

An article published online on March 24, 2010 in the American Journal of Clinical Nutrition reports the finding of researchers from the German Cancer Research Center and the German Research Centre for Environmental Health of an association between reduced vitamin K2 intake and an increased risk of dying from cancer.

The current research analyzed data from 24.340 participants in the European Prospective Investigation into Cancer and Nutrition-Heidelberg (EPIC-Heidelberg) prospective study who were aged 35 to 64 upon enrollment between 1994 and 1998. Participants, who were free of cancer at the beginning of the study, were followed through 2008. Dietary questionnaires completed upon enrollment were analyzed for phylloquinone (vitamin K1) and menaquinones (vitamin K2) intake.

Over the follow up period, there were 1,755 cases of cancer, including 458 fatalities. While the those whose intake of vitamin K2 was among the top 25 percent of participants had a 14 percent nonsignficant reduction in cancer incidence compared with those whose intake was among the lowest fourth, the group with the highest intake experienced a 28 percent lower risk of dying of the disease. Further analysis of the data determined that the reduction in cancer incidence associated with vitamin K2 occurred in men. When cancers were examined by cause, a 62 percent reduction in the risk of lung cancer and a 35 percent lower risk of prostate cancer were observed in those whose intake of vitamin K2 was among the top 25 percent. Although exclusion of prostate and lung cancer from the analysis still found an inverse association between vitamin K2 intake and metastatic cancer risk, the researchers did not consider it to be of statistical significance. No associations were found between vitamin K1 and cancer incidence or mortality.

The authors explain the difference in vitamin K2's effects on men and women by the fact that the men in the study had cancer sites (prostate, lung) that were likelier to be influenced by vitamin K2. Concerning the greater inverse association of vitamin K2 with cancer mortality compared to cancer incidence, the authors remark that "This observation is consistent with the assumption that factors affecting apoptosis and cell cycle arrest are likely to play a role later in carcinogenesis. In addition, experimental studies suggest an inhibitory role of menaquinones in angiogenesis, which is tightly linked to the development of metastasis."

"This study showed inverse associations between the dietary intake of menaquinones and both overall cancer incidence and mortality," the authors conclude. They suggest additional studies using biomarker measurements of vitamin K status.

and

"Dietary vitamin K intake in relation to cancer incidence and mortality: results from the Heidelberg cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC-Heidelberg)," Nimptsch K, Rohrmann S, et al, Am J Clin Nutr, 2010 March 24; [Epub ahead of print]. (Address: J Linseisen, Institute of Epidemiology, Helmholtz Zentrum Munchen, German Research Centre for Environmental Health, Ingolstadter Landstr. 1, D-85746 Neuherberg, Germany. E-mail: j.linseisen@helmholtz-muenchen.de ).
Summary: In a prospective cohort study (EPIC-Heidelberg) involving 24,340 subjects between the ages of 35 and 64 years, free of cancer at enrollment, followed up with for an average of > 10 years, during which time 1,755 incident cases of cancer occurred of which 458 were fatal, dietary intake of menaquinones (vitamin K2) was found to be inversely associated with overall incidence of cancer (for highest vs. lowest quartile HR=0.86), and cancer mortality (HR=0.72). The reduction in risk associated with increasing intake of menaquinones was even greater in men than in women, specifically seen with prostate and lung cancers. No association was found for phylloquinone (vitamin K1) intake. The authors conclude, "These findings suggest that dietary intake of menaquinones, which is highly determined by the consumption of cheese, is associated with a reduced risk of incident and fatal cancer."

Lycopene now shows help in glioma, which again should be considered for its high antioxidant capacity -

"Lycopene in treatment of high-grade gliomas: A pilot study," Puri T, Goyal S, et al, Neurol India, 2010 Jan-Feb; 58(1): 20-3. (Address: Department of Radiation Oncology, All India Institute of Medical Sciences, New Delhi - 110 029, India).

Summary:In a randomized, placebo-controlled study involving 50 patients with high-grade gliomas treated with surgery followed by adjuvant radiotherapy and concomitant paclitaxel, oral supplementation with lycopene (8 mg/d) along with radiotherapy was found to exert potentially beneficial effects. Specifically, prior to supplementation, lycopene levels were 152 ng/ml and after supplementation 316 ng/ml, as compared to no significant change found in the placebo group. More favorable overall response at 6 months, last follow-up, and time to progression (40.83 vs. 26.74 weeks) were found in the lycopene group, as compared to the placebo group, though the differences were considered non-significant. Follow-up duration was significantly higher among those taking lycopene (66.29 weeks), as compared to placebo (38.71 weeks). The authors conclude, "Addition of nutrition supplements such as lycopene may have potential therapeutic benefit in the adjuvant management of high-grade glioma s."

So you see there is a clear pattern for the need of supplementation in prevention and treatment of cancers, along with powerful and good nutrition - against what you may hear and read in mainstream media or from your doctor (or the doctor who tells you not to eat broccoli because it interferes with chemo).