Teenagers with diabetes need extra support

 

divorce

 

Young adults between the ages of 14 and 22 were studied to see how their blood sugars changed from the paediatric diabetic clinic to the adult clinic. In all 126 young people took part. The average hba1c was 9.4% (80mmol/l) before transfer to the adult clinic and decreased by 0.3%  for each of the two years after transfer.

Those with divorced parents had hba1s 1.2% higher (14 mmol/l). Those with mental health conditions or intellectual and social impairment also had higher blood sugar levels.

A third of the patients were admitted to hospital for acute diabetes care.  Hospital admission was more common if there was a low outpatient attendance rate, a high baseline Hba1c level, intellectual and social impairment, mental health conditions or divorced parents.  Researchers concluded that these groups of families needed more support.

Reported in the Independent Diabetes Trust Newsletter March 2017 from an original article in Diabetic Medicine, January 2017).

Carrot & Almond Soup

Soup, you say, that’s winter fodder, isn’t it? I could eat (drink?) soup any time of the year, so spring doesn’t put me off a big, warm bowl of comfort.

But during the warmer months, you might want to lighten up a little. This delicately-flavoured soup is perfect for spring and it full of goodies. I spotted these tempting-looking dirty carrots at our local farmers’ market on Sunday and pounced. They were always destined for the soup pot.

When I first went low-carb, I avoided carrots as there were some hardliners at the time who insisted carrots were too sweet. Then, I gave myself a good shake. “Nonsense! The carrot is delightfully delicious.” Carrots as a carb to be concerned about is very much sweating the small stuff. Avoid the cakes, sweets, pastries and overloads of pasta, rice and potatoes instead.

[It’s a bit of a cheek to call this a recipe, as it’s so easy it’s not true…]

  • Carrot and Almond Soup

    • Servings: 4
    • Difficulty: easy
    • Print

    2 medium onions, chopped
  • 2 cloves garlic, crushed
  • 4 large carrots, peeled and chopped
  • 40ml freshly squeezed lemon juice
  • 1-litre chicken stock
  • 100g ground almonds
  • Salt and pepper

Put the carrots, onions, garlic and stock in a large saucepan/stock pot, bring to the boil, turn down to a simmer and cook until the carrots are soft. It should take about 10-15 minutes, depending on how small you have chopped your carrots.

Take the pan off the heat. Add the ground almonds and lemon juice, and puree with a stick blender until smooth. Add salt and pepper to taste.

I like to top this with a poached egg for extra protein/satiety*.

Allow about 11g net carbs for serving for four or about 14g for three.