Going through my daily activities, I often run in to a lot of “diabetes myths”. When people find out I have diabetes, I start to hear things like, “Oh, do you have the bad kind?”, “So you ate a lot of sugar as a kid?”, “Is that a pager? I didn’t even know people still used those!”, or my favorite, “Wait, you can eat that?”… So I thought it might be kind of fun to share my thoughts and bust the myths.

There is no “bad” or “good” kind of diabetes. Each type has its own challenges and some come with different treatment therapies but when I get asked if I have the “good” or “bad” kind, I’m probably going to roll my eyes and say, “neither”. Living with type 1 diabetes can be difficult, yes; but I have no right to say that it is any harder to live with then people who have type 2. There is no “good” type but that doesn’t mean we have to look at it as “bad” either.

“So you got diabetes because you ate a lot of sugar as a kid?” No. Type 1 diabetes is an autoimmune disease that frankly, I had no control over. For whatever reason, my body’s immune system decided to attack the healthy insulin-producing cells that I had, and left me with a pancreas that produces little or no insulin.

“Is that a pager on your hip?” I wear an insulin pump that does look somewhat like a pager (minus the tubing and the small catheter that connects it to me). As mentioned in a previous blog, insulin pumps can be a great way to create more freedom and control with diabetes.

“Wait, you can eat that?” Yes I can eat a cookie or ice cream; sugar is not the enemy! Sugar and carbohydrates in good moderation are perfectly fine, just as they are for a person without diabetes. While we might have to manage them a little differently, we do not have to cut out sweets completely.

Hopefully these “myth busters” are helpful, not only for people with diabetes to relate to, but also for people that might be asking these questions! -SY

“All fruits are vegetables, but not all vegetables are fruit.” You’ve probably heard this saying before, but yet we’re still always questioning what is what? The confusion often comes from the answers of two different sources: scientists and chefs.

By scientific definition, a fruit is the part of the plant that develops from a flower and contains seeds. By that definition, foods such as avocados, beans, peapods, corn kernels, cucumbers, olives, squash, and tomatoes would be considered fruits. Vegetables, by scientific definition, are all the other parts of the plants. These would include the stems, leaves, and roots of the plant. Vegetables could be celery, spinach leaves, lettuce, carrots, potatoes, etc.

I’m assuming there were some plants on the fruit list that made you stop and think, “wait, what?” That’s because most of us look at fruits and vegetables from a culinary standpoint. We often think of vegetables as less sweet and usually served with the main dish. Whereas, fruits are usually considered sweeter/more tart and are looked at as a dessert or snack food.

While there are lots of different arguments over this topic, the real question should be, “does it really matter?” We as a general population are having a hard time meeting the Dietary Guidelines for Americans on fruits (2 cups/day) and vegetables (2 ½ -3 cups/day). In general, one cup of raw or cooked fruit/vegetable or fruit/vegetable juice or ½ cup of dried fruit/vegetable would count as one cup. Statistically, the actual number of servings of fruits and vegetables per consumer has been in a decline (about 7%) over the past 6 years. We all know that fruits and vegetables are good for our overall health, so who cares which classification it falls under, just eat more plants! SY

Fall is all about oranges, reds, and yellows. Not only do the leaves change color, but so do the foods we eat! Pumpkins, apples, squash, and oh yeah… sweet potatoes! Sweet potatoes are not always the number one food talked about in the fall but they should be; I love sweet potatoes!

Because of their orange pigment, sweet potatoes are high in beta-carotene which is converted into vitamin A. Vitamin A is an essential nutrient that our body uses for healthy skin and mucous membranes, boosting immune systems, and good eye health. Sweet potatoes also have the ability to protect against free radicals and lower the risk of developing cancer and heart disease. Isn’t healthy food awesome?

Below is a super easy roasted sweet potato recipe that I found; enjoy! SY

Roasted Sweet Potatoes with Pecans (Serves 4)

Ingredients:

4 sweet potatoes, scrubbed and cut into bit size pieces

2 T olive oil

¼ C toasted pecans, coarsely chopped

Salt (optional) and pepper to taste

Directions:

Preheat oven to 350° F.

Toss the sweet potato pieces with the olive oil, salt (optional) and pepper, and place in a baking dish.

Roast for 10 minutes, stir, then remove from oven and toss the sweet potatoes with a spatula or tongs so that they will brown evenly. Return the sweet potatoes to the oven and roast until they are fork tender (about another 10 minutes).

Remove sweet potatoes from the oven and toss with the pecans. Return to the oven and roast another 7 to 10 minutes.

Remove the sweet potato mixture to a warm platter and serve immediately.

Nutritional information per serving:

Calories: 220 ⁄ Protein: 3 g ⁄ Carbohydrate: 33 g ⁄ Fiber: 5 g ⁄ Sodium: 20 mg*
Saturated fat: 1 g ⁄ Polyunsaturated fat: 2 g ⁄ Monounsaturated fat: 6 g
Trans fat: 0 g ⁄ Cholesterol: 0 mg

*with no salt; with a dash of salt in the entire recipe, 55 mg/serving; with ¼ teaspoon salt in the entire recipe, 160 mg/serving

‘Jack Sprat could eat no fat, his wife could eat no lean’….was she eating soybean oil (which of course is fat)?

Could the type of fat you eat affect how much weight you gain and not just the amount of fat you eat?

New research which could add new confusion to the age old question—does the type of fat or the amount of fat in my diet affect how much fat I gain or the size of my fat cells?

The Public Library of Science has discovered that soybean oil leads to more weight gain than fructose (a kind of sugar found primarily in honey and fruits). In a study with lab mice, researchers divided the mice into four groups and fed them each a different diet, all containing 40% fat (similar to the average American diet). One diet used coconut oil (containing saturated fat), another used a coconut oil and soybean oil mixture, and the third and fourth groups had fructose added in.

While all four diets had the same number of calories, and the mice were fed the same amount of food, the mice that consumed soybean oil gained 12% more weight than those that ate a fructose diet, and 25% more weight than the mice with just coconut oil.

The mice on the soybean oil diet also had bigger fat deposits throughout their bodies and were more likely to develop diabetes and/or insulin resistance. Although the mice on the fructose diet were not very well off either, their consequences were not quite as severe.

Even if you don’t cook with soybean oil, you’re more than likely still consuming it. Soybean oil can show up in margarine, processed foods, salad dressings, snacks, and more.

While the researchers aren’t sure why the soybean oil led to more weight gain than fructose, they are being lead to believe that soybean oil could have metabolic effects that can interfere with hormone regulation, fat burning, and appetite control, making you eat more while feeling less full. Food for thought when picking out oils, and/or buying new foods. SY

How do you make your food taste great without all of the salt and fat? Herbs and spices are the vital ingredient— fresh herbs all the better.

Have you ever wondered, what is the difference between herbs and spices? The difference between the two is where they are obtained from the plant. Herbs come from the leafy and green part of the plant. Spices come from the root, stem, bulb, bark or seed; any part other than the leafy bit.

Herbs and spices add flavor, aroma, color, texture and nutrition. Herbs contain essential vitamins and minerals, antioxidants, anti-inflammatory, and anti-bacterial properties related to disease prevention. Listed below are some of the best fall-season herbs. Whether you like to grow them yourself or buy them in the grocery store, these herbs will pair great with your fall dishes. Spice up your life and your health!

Thyme:                             

Complimenting rosemary and oregano, thyme is high in vitamin C and adds depth to soups and stews. Thyme also can be used to add flavor to meats, roasted chicken, fish, mushrooms, onions, potatoes, tomatoes, and winter vegetables.

Rosemary:

Rosemary has a love for garlic and olive oil and goes well with beans, roasted meats, and potatoes. Unlike most herbs, rosemary can stand the heat and should be added early in your cooking process.

Chives:

Adding chives to your dish can be a gentle way to introduce onion flavor. Chives pair well with eggs, cheddar and ricotta cheeses, and root vegetables (especially potatoes). Using chives fresh and not cooked helps maintain its vibrant color and flavor.

Sage:

Sage is a velvety herb that goes great with roasted poultry and meat dishes, onions, pasta, and beans. For a classic herb combination, bundle it with parsley and rosemary. Sage has also been known to enhance cognitive function for those with mild Alzheimer’s disease.

Parsley:

Parsley pairs well with garlic and lemon, and it complements most herbs, making it ideal for blending. Use parsley with fish and just about any soup dish. Just one tablespoon of parsley gives you more than 50% of the recommended dietary allowance of vitamin K.

Comment below and tell us what you’re doing to spice up your life! 🙂 sy