Diabetic Digest
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Diabetic Digest - Wednesday, April 21, 2010
Readers:
Let's start things off with a great video clip on
Glucose Monitoring.
Health Tip: Glucose Monitoring
Diabetics have to monitor their glucose, but these tips
make it easy!
Click to View: http://www.evtv1.com/player.aspx?itemnum=11405
We hope you enjoy the delicious recipe and the interesting
article we have selected for you, for this issue.
Regards,NextEra Media
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-------- Routine kidney test not cost-effective --------
HERSHEY, Pa. - U.S. researchers recommend discontinuing
the use of a routine kidney test done by pediatricians
for decades.
Researchers at Pennsylvania State College of Medicine
in Hershey say the screening urine dipstick to diagnose
chronic kidney disease in healthy children is not cost
effective. They found the cost of finding one case of
diagnosed chronic kidney disease per 800 screening tests
came to $2,997.50.
"The American Academy of Pediatrics made the recommend-
ation to discontinue screening urine dipsticks in healthy
children to test for chronic kidney disease in 2007,"
Deepa Sekhar says in a statement. "However, the practice
has still been in use."
The study, published in the journal Pediatrics, concludes
the test is not effective, especially since it has not
been shown early detection alters a child's course from
chronic kidney disease to end-stage renal disease.
Sekhar and colleagues used data on screening urine
dipsticks from 8,954 healthy school children ages 8-15,
of whom 1,264 children -- 14.2 percent -- had abnormal
results so the dipstick test was repeated. Only 319 of
the repeated tests had an abnormality, with 11 of the
8,954 children -- 0.1 percent -- found to have some form
of chronic kidney disease.
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Diabetic Recipe
Easy Vegetarian Lasagna
(makes 6 servings)
olive oil cooking spray
3 cloves garlic, minced
1 small onion, 4 ounces (120 g), chopped
1 28-ounce (793 g) crushed tomatoes
1 1/2 teaspoons (7.5ml) dried basil
1 teaspoon (5 ml ) fennel, crushed
1 teaspoon (5 ml ) dried orange rind
1/8 teaspoon (0.6 ml) crushed red pepper flakes
1 15-ounce (425 g) container low fat ricotta cheese
1/2 pound zucchini (240 g), grated and squeezed of excess
liquid
2 small carrots, 4 ounces (120 g ), grated
1/2 cup (120 ml) egg substitute
1 cup (120 g) shredded skim milk mozzarella cheese, plus
1/4 cup (30 g) for garnish (optional)
2 tablespoons (15 g) grated Romano cheese, plus 1 teaspoon
(2.5 g) for garnish (optional)
6 oven-ready lasagna noodles
1. Preheat the oven to 350°F (180°C), Gas Mark 4.
2. Spray a non-stick covered pot with cooking spray. Add
the onion and garlic and cook over medium heat until the
onion is transparent, about 5 minutes. Add the tomatoes,
basil, fennel, orange rind, and red pepper flakes. Bring
to a slow simmer, cover and cook while you ready the rest
of the ingredients.
3. Place the ricotta in a large bowl. Fold in the grated
zucchini and carrots. Stir in the egg substitute, grated
mozzarella and finally the Romano cheese. Set aside.
4. Prepare an 8-inch (20 cm) oven-proof square pan by
spreading 3 to 4 tablespoons of the tomato sauce on the
bottom. Place 2 lasagna noodles on the bottom. Spread
with 1/3 of the cheese and vegetable mixture and top with
1/3 of tomato sauce. Repeat making 3 layers, ending with
tomato sauce. Top with reserved mozzarella and Romano.
5. Cover the lasagna with aluminum foil which you tent a
bit to make sure it does not touch the cheese on top. Make
sure to crimp around the edges of the pan. Bake for 1 hour,
uncovering the last 10 minutes.
6. Remove from oven and allow to set for 10 minutes before
cutting.
Per serving: 260 calories (26% calories from fat),
19 g protein, 7 g total fat (4.2 g saturated fat),
29 g carbohydrate, 4 g dietary fiber, 30 mg cholesterol,
426 mg sodium
Diabetic exchanges: 2 lean protein (meat), 2 vegetable
Copyright 1997-2010 Vertical Health, LLC
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END OF Diabetic Digest
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