The best meatballs you will EVER eat…

Half the amount of breadcrumbs or leave them out if you are doing the strict end of a low carb diet. Then dig in!

tastefullysimplewithjohn's avatartastefullysimplewithjohn

Ok… Ok… Ok… Admittedly, I’ve been slow rolling with the blog, trying to get something out with consistency but vacations can play havoc with that. Lol.

We are vacationing in Texas and I am cooking for nine people. With four adults, two teens, four pre teens, and my little two year old, portions ave how much to make is always a concern.

Yesterday, I made spaghetti and meatballs AND I’m going to share a GREAT meatball recipe. I hope you love it as much as we did.

Ingredients:

2 lbs ground meat (80/20)

1 lb ground pork

7 cloves of garlic, minced

3 eggs

3/4 cup of water

Salt and pepper, to taste

2 cups parmesan cheese

1 cup seasoned breadcrumbs

(This makes 24 nice sized meatballs so adjust accordingly)

Preheat your oven to 375.

Let’s start with putting your meat in a large bowl. Mix the ground meat, pork…

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First ever guidelines for assessing and treating the diabetic foot

 

4276166167_e2cf9e2e47_oThe Society for Vascular Surgery, the American Podiatric Medical Association and the Society for Vascular Medicine collaboratively publish first-ever set of clinical practice guidelines for treating the diabetic foot. These  took three years to develop and are available online.

 

Specific areas of focus included (1) prevention of diabetic foot ulceration, (2) off-loading, (3) diagnosis of osteomyelitis, (4) wound care, and (5) peripheral arterial disease.

They include preventive recommendations such as those for adequate glycemic control, periodic foot inspection, and patient and family education.

They recommend using custom therapeutic footwear in high-risk diabetic patients, including those with significant neuropathy, foot deformities, or previous amputation. In patients with plantar diabetic foot ulcer (DFU), they recommend off-loading with a total contact cast or irremovable fixed ankle walking boot.

In patients with a new DFU, they recommend probe to bone test and plain films to be followed by magnetic resonance imaging if a soft tissue abscess or osteomyelitis is suspected.

They provide recommendations on comprehensive wound care and various débridement methods. For DFUs that fail to improve (>50% wound area reduction) after a minimum of 4 weeks of standard wound therapy, they recommend adjunctive wound therapy options.

In patients with DFU who have peripheral arterial disease, they recommend revascularization by either surgical bypass or endovascular therapy.

Whereas these guidelines have addressed five key areas in the care of DFUs, they do not cover all the aspects of this complex condition. Going forward as future evidence accumulates, they plan to update recommendations accordingly.

Diabetes is one of the leading causes of chronic disease and limb loss worldwide, currently affecting 382 million people. It is predicted that by 2035, the number of reported diabetes cases will soar to 592 million. This disease affects the developing countries disproportionately as >80% of diabetes deaths occur in low- and middle-income countries.

As the number of people with diabetes is increasing globally, its consequences are worsening. The World Health Organization projects that diabetes will be the seventh leading cause of death in 2030. A further effect of the explosive growth in diabetes worldwide is that it has become one of the leading causes of limb loss. Every year, >1 million people with diabetes suffer limb loss as a result of diabetes. This means that every 20 seconds an amputation occurs in the world as an outcome of this debilitating disease. Diabetic foot disease is common, and its incidence will only increase as the population ages and the obesity epidemic continues.

Approximately 80% of diabetes-related lower extremity amputations are preceded by a foot ulcer. The patient demographics related to diabetic foot ulceration are typical for patients with long-standing diabetes. Risk factors for ulceration include neuropathy, PAD, foot deformity, limited ankle range of motion, high plantar foot pressures, minor trauma, previous ulceration or amputation, and visual impairment. Once an ulcer has developed, infection and PAD are the major factors contributing to subsequent amputation.

Available U.S. data suggest that the incidence of amputation in persons with diabetes has recently decreased; toe, foot, and below-knee amputation declined from 3.2, 1.1, and 2.1 per 1,000 diabetics, respectively, in 1993 to 1.8, 0.5, and 0.9 per 1,000 in 2009. However, including the costs of outpatient ulcer care, the annual cost of diabetic foot disease in the United States has been estimated to be at least $6 billion. A Markov modeling approach suggests that a combination of intensive glycemic control and optimal foot care is cost-effective and may even be cost-saving.

DFUs and their consequences represent a major personal tragedy for the person experiencing the ulcer and his or her family as well as a considerable financial burden on the healthcare system and society. At least one-quarter of these ulcers will not heal, and up to 28% may result in some form of amputation. Therefore, establishing diabetic foot care guidelines is crucial to ensure the most cost-effective healthcare expenditure. These guidelines need to be goal focused and properly implemented.

This progression from foot ulcer to amputation leads to several possible steps where intervention based on evidence-based guidelines may prevent major amputation. Considering the disease burden and the existing variations in care that make decision-making very challenging for patients and clinicians, the SVS, American Podiatric Medical Association, and Society for Vascular Medicine deemed the management of DFU a priority topic for clinical practice guideline development. These recommendations are meant to pertain to all people with diabetes regardless of etiology.

Practice Pearls:
•“The Management of the Diabetic Foot,” was developed after three years of studies and later published online and in print in the Journal for Vascular Surgery.
•This progression from foot ulcer to amputation lends to several possible steps where intervention based on evidence-based guidelines may prevent major amputation.
•Every year, >1 million people with diabetes suffer limb loss as a result of diabetes.

Researched and prepared by Steve Freed, BPharm, Diabetes Educator, Publisher and reviewed by Dave Joffe, BSPharm, CDE

Anil Hingorani, MD Glenn M. LaMuraglia, MD, Journal of Vascular Surgery Feb 2016 , Volume 63, Issue 2, Supplement, Pages 3S–21S

April 23rd, 2016 Diabetes in Control

How your language can affect your lifestyle habits

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An interesting study seems to show a marked correlation between how the language you speak affects your motivation to do things that will only benefit you in the future. This means dieting, saving, exercising and paying into pensions.

Languages like Finnish don’t have a strong future orientation. You need to add words to “now speak” to describe the future. As a result, behaviours associated with current discomfort for future gain, seem more immediate compared to other languages such as English for example.  In English, there is a whole tense to describe the future. I am going to…. I will ….and so forth. As a result, well, tomorrow can seem a bit like manana….it never seems to come around.

Seems incredible?  This article and associated video explains:

 

http://www.theatlantic.com/business/archive/2013/09/can-your-language-influence-your-spending-eating-and-smoking-habits/279484/

 

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Low Carb Baked Custard

THIS RECIPE IS FOR TWO CUSTARDS. YOU CAN TRIPLE IT AND MAKE SIX SERVINGS. IT KEEPS IN THE FRIDGE FOR SEVERAL DAYS.

Low-Carb Baked Custard

  • Servings: 2
  • Difficulty: easy
  • Print
  • 1 whole egg
  • 1 egg yolk
  • 1/2 cup double cream or whipping cream
  • 1/2 cup water
  • 1 1/2  tbsp. Splenda  or similar granular sugar substitute
  • 1 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • Ground nutmeg  (optional)

Lightly beat the egg and yolk.  Add cream, water, Splenda, vanilla and salt and mix well.  Pour into two un-greased 6-ounce custard cups.  Sprinkle with nutmeg.  Set in a pan containing 1/2 to 1 inch of hot water.  Bake at 350 degrees for 35 minutes or until set.

Yield:  2 servings; approximately 5 grams carbohydrate per serving.

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Carb Counting Maths

noneedforscales's avatarnoneedforscales

I never thought I would be using maths again in my life, who needs calculus and trig for day to day work. Carbohydrate counting feels like I’m back in maths class, it’s like learning a foreign language. It is so confusing!

With type 1 diabetes you inject your insulin in regards to how many carbohydrates you have eaten in your food. Everyone’s ratio is different based on to sensitive their bodies are to carbs or not, but my ratio is 1:15. This means I inject 1 unit of novorapid to every 15g of carbohydrates that I eat in that meal or snack. Bit lost already? Don’t worry so was I when I had my first lesson in the hospital after being diagnosed.

Carbohydrate counting is super easy if you are eating packaged foods. All the information you need is on the back of a packet. On the back of the packet…

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Dogs improve the immune response of babies

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A Finnish study has shown that growing up with a dog in the house improves the immune response of babies. Early respiratory infections, gastroenteritis and allergic reactions are reduced.

If a man has type one diabetes his chance of passing this on to his children is one in three. Maternal type one diabetes also increases the risk of type one in children but to a much lesser degree. Genetic susceptibility is reduced to a small extent if the baby is brought up in a house where the dog lives in the house. Unfortunately cats don’t confer the same benefit.

Reported in JAMA Paediatrics 2014 and BMJ 19th July 2014

Steakhouse Dinner at Home

Pining for a great steak dinner or celebrating a special occasion? A trip to a premium steakhouse in the US will cost you the following:

  • Morton’s 3 course steak dinner for one is $150-160.
  • Ruth’s Chris price for just the cowboy rib eye is $50.
  • Gibson’s Steakhouse in Chicago – premium steaks average $40 to $60 per steak.
  • Dinner at less prestigious steak restaurants will be at least $90 per person.

If you make this special dinner at home, and I did, this is what it cost me:

Cost of a quality steakhouse dinner at home for 2 is less than $30 plus whatever your wine cost. These are prices for my area and the vegetables are in season and often on sale [in the US] here:

  • 1 1/2 lb organic, grass fed French cut rib eye steak cost $22.50
  • Prices at the market this week:
  • $1.99 per lb for asparagus = $2.98 for 1 ½ lbs
  • 5 lb bag of red potatoes on sale for $3.49 = $1.40 for 2 lbs needed for the recipe.
  • 1 lb mushrooms were $2.49

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Grilled French Cut Rib Eye Steak

  • Servings: 4
  • Difficulty: easy
  • Print

This steak has several names, such as cowboy or tomahawk. The steak can be grilled over indirect heat or it can be baked in the oven,

It is a large steak and we will only eat part of it. However, I like having leftovers that I can use for a salad or a quesadilla later in the week.

Ingredients
•One 22 – 24 oz French Cut Rib Eye Steak
•2 teaspoons kosher salt
•1 teaspoon fresh ground black pepper
•2 tablespoons butter, melted

Directions

  1. One hour before grilling, remove the steak from the refrigerator. Season it liberally with the salt and pepper. Let it rest at room temperature until it is time to grill.
  2. Set the grill up for direct and indirect heat.
  3. Put the steak on the grill over indirect heat. Close the lid, and cook the steak, turning a few times during cooking. The steak is ready for searing when it reaches 115°F in the thickest part of the steak, about 25 – 30 minutes.
  4. Brush the steak with some of the melted butter, then slide it to the direct heat side of the grill. Sear the steak until a brown crust forms on the steak. This should take about two minutes on each side, at which point the steak should reach 125°F for medium rare.
  5. Remove the steak to a platter and baste i,t one last time, with the butter. Let the steak rest for 10 minutes, then slice and serve.

Oven Baked Method

  1. Melt 2 tablespoons butter with 1 tablespoon olive oil in a large heavy ovenproof skillet over medium-high heat. Reduce heat to medium and add the steak to the skillet. Cook until seared and golden brown, 2 minutes per side. Transfer the skillet to the oven..
  2. Roast steak in the oven, turning halfway through cooking and basting frequently with the butter in the pan, until an instant-read thermometer inserted into steak registers 125° for medium-rare, about 15 minutes, or to your desired temperature.
  3. Transfer the steak to a cutting board and and let rest for 10 minutes before slicing.

Balsamic Sautéed Mushrooms

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients
•1 tablespoon good quality balsamic vinegar
•1 teaspoon brown sugar
•1 tablespoon unsalted butter
•1 tablespoon extra-virgin olive oil
•1 lb cremini (baby bella) mushrooms, cleaned and sliced
•Pinch Kosher salt
•1/2 teaspoon garlic powder
•1 teaspoon fresh thyme leaves
•1/4 teaspoon freshly ground black pepper

Directions

  1. Combine the vinegar and the brown sugar in a small cup and set aside.
  2. Heat the oil and butter in a medium skillet and saute the mushrooms until all the liquid has evaporated. Stir in the garlic, thyme, salt and black pepper.
  3. Turn the heat to low and add the vinegar mixture. Cook, stirring, until the liquid reduces to a glaze consistency that coats the mushrooms, 15 to 20 seconds.

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Grilled Asparagus

  • Servings: 4
  • Difficulty: easy
  • Print

Grilled Asparagus

Ingredients
•2 tablespoons unsalted butter, melted
•2 garlic cloves, minced or pressed through garlic press (about 1 1/2 teaspoons)
•1 1/2 pounds asparagus spears, ends trimmed
•Salt and ground black pepper
•1 teaspoon lemon zest
•Heavy duty foil

Directions

  1. Lay the asparagus on a large sheet of heavy duty foil. Sprinkle with salt and pepper and then with the garlic and lemon zest. Pour the melted butter over the asparagus.
  2. Enclose the asparagus in the foil and seal the edges tightly. Place the package on the direct heat side of the grill while the steak is cooking.
  3. Cook the asparagus for 8 minutes, turn the package over and cook another 8 minutes. Be careful opening the package because the steam will be very hot.

There’s also a potato salad to go with this recipe, but go easy on this side dish if you have diabetes or weight to lose! You can substitute cauliflower for the potatoes. Divide it into even-sized florets and steam until tender – about five minutes.

Warm Potato Salad

  • Servings: 4-6
  • Difficulty: easy
  • Print

Warm Potato Salad

Ingredients
•2 pounds red potatoes, peeled and quartered
•1/2 cup good quality extra-virgin olive oil
•1 garlic clove, minced
•1/4 teaspoon red pepper flakes
•1 tablespoon capers, rinsed and coarsely chopped
•1 tablespoon white wine vinegar
•1/4 medium red onion, coarsely chopped
•1 celery stalk, thinly sliced
•2 tablespoons chopped parsley
•Salt to taste

Directions

  1. Place potatoes in a medium-sized saucepan covered 2 inches by salted water. Bring to a boil and cook until tender, about 10 minutes. Drain.
  2. In the same saucepan, combine the olive oil, garlic, red pepper flakes, capers, vinegar and red onion. Bring to a simmer and remove from the heat.
  3. Add the drained potatoes and toss with the warm dressing, celery and parsley. Salt to taste and serve warm.

Reblogged from Jovinacooksitalian with thanks.

 

Dana Carpender: Parmesan baked chicken wings

Dana, what recipes get the best feedback from your readers?

The one that has been most pirated is Heroin Wings – my publisher renamed it Wicked Wings in 1001 Low-Carb Recipes. They’re chicken wings dipped in melted butter and rolled in seasoned grated Parmesan, then baked, and they’re fabulous. But then, I stole the recipe from my mother, who I believe got it from one of those little cookbooks that local organizations make up to raise money, and who knows where they got it from. So I suppose pirating is to be expected.

But really, it doesn’t matter what I say I’ve just tried, from snacks through main courses to desserts, someone on my Facebook fan page will ask “Where can I find the recipe?”  (Note: At the moment the Facebook fan page is Dana Carpender’s Hold the Toast Press, but as soon as I return from the Low Carb Cruise I’m shifting it over to Dana’s Low Carb For Life. Happy to have all your readers come join in.)

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Dana Carpender: What Health Conditions Respond to Low Carb Diets?

Dana,  what is the range of health conditions that you have seen respond to a low carb diet in your readers?

The most exciting, perhaps, is polycystic ovarian syndrome, the most common cause of female infertility, and very definitely an insulin-driven illness. Back when I was still self-published, I got an email from a woman who had tried for years to get pregnant, but couldn’t because of PCOS. She read How I Gave Up My Low Fat Diet and Lost 40 Pounds, went low carb, got pregnant, and carried the child to term. That’s the kind of thing that keeps me grinning for days.

Commonly, I hear of vastly improved blood work – one fellow had his triglycerides plummet by 1200 points in 2 weeks. People regularly report low trigs and high HDL.

Blood pressure reliably drops, too. It’s common for detractors to say “Oh, you only lost water weight on that diet.” That’s nonsense, of course, but it is true that the very rapid loss of 5-10 pounds in the first week or so is largely water. That’s because when insulin levels drop the kidneys resume excreting sodium properly, and with it the water it was holding. Because of this, blood pressure comes down quickly. (For this reason, people who are medicated for high blood pressure must be under a doctor’s care when they first go low carb. They may need a reduction in medication within days.)

By the way, the proper excretion of sodium means that many low carbers need to increase their salt intake – I’m one of them. If a new low carber is feeling tired, achy, dizzy, headache-y, the first thing to try is increasing salt – heavily salted broth or bouillon works wonderfully.

Energy swings vanish when the blood sugar swings stop. Many annoying symptoms of generalized inflammation, such as arthritis, are reduced or eliminated.

Gastroesophageal reflux, aka heartburn, generally clears up.

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And all kinds of little things – skin conditions, bleeding gums, stuff like that. My husband, who has a mouth full of crowns, hasn’t had a single new cavity since we went low carb 20 years ago. (I still have no fillings at the age of 57.)

Perhaps most surprising was the woman who wrote me to say that since she and her husband had gone low carb, a range of problems had cleared up, including that he had “stopped coughing up blood.” She finished with “You have been a miracle for our family.”

I have no idea how a low carb diet would stop the coughing up of blood, but I’m certainly glad it did.

 

Dana Carpender is the author of nine cookbooks, including the best-selling 500 Low-Carb Recipes.

Tropical Chocolate Bars

Isla_Saona.jpgThis is a great recipe if you miss plain chocolate bounty bars. These are still produced but difficult to find in shops. Our version is low carb too! Sadly mine never seem to resemble the commercial product. I dread to say what they do look like, but if you recall the swimming pool scene from the film Caddyshack, you’ll get the idea…

Tropical Chocolate Bars

  • Servings: 12-14
  • Difficulty: easy
  • Print

  • Ingredients:
  • 100ml Zsweet or sweetener of your choice (taste the mixture)
  • 50 g coconut oil
  • 100ml double cream
  • 100ml coconut milk (preferably organic coconut milk from Blue Dragon because of the low carbohydrate value)
  • 200 g desiccated coconut
  • 100 g of chocolate with high cocoa content (> 70%) Lidl’s is good for this
  1. Carefully, in a saucepan, melt coconut and sweetener.
  2. Add the coconut milk, cream, grated coconut and let it simmer. Stir well and leave in the fridge for about an hour.
  3. Shape the mixture into 12-14 cylindrical  pieces.
  4. Put the pieces in the freezer and leave for one hour.
  5. Carefully melt the chocolate in the microwave.
  6. Dip the coconut bars in the melted chocolate.
  7. Place in the freezer to cool, then store in the fridge.