Diabetic Cookbook for Two (56 page)

antioxidant:
A substance such as vitamin E, vitamin C, or beta-carotene, thought to protect the body’s cells from the damaging effects of oxidation.

carbohydrate (simple and complex):
Carbohydrates are divided into two groups: simple and complex, based on their chemical structure and how quickly sugar is digested and absorbed.

Simple carbohydrates
are chemically made of one or two sugars and include sugars like soda and candy, but also nutrient-rich foods like fruit and milk. They are absorbed quickly into the bloodstream.

Complex carbohydrates
are also known as starches and are made of three or more linked sugars. They include oatmeal, rice, pasta, and other grains, as well as some vegetables like broccoli and corn, and legumes and beans. They are digested slowly.

diabetes (type 1 and type 2):
Type 1 diabetes
is an autoimmune disease of the insulin-producing cells of the pancreas. It cannot be prevented and requires insulin injections. In
type 2 diabetes
, the body cannot use insulin properly. As the disease progresses, the pancreas makes less insulin, necessitating treatment with medications. Most type 2 diabetes cases can be prevented by maintaining a healthy weight and exercising.

FIFO:
First in, first out. A system of labeling foods with the dates you get them or want to use them by and putting the older foods in front, or on top, so you use them first.

food exchanges:
Exchanges are foods grouped together into categories or lists, according to their similarities in nutritional values. Measured portions of foods within each category may be exchanged for each other when planning meals. A single exchange contains about an equal amount of carbohydrates, protein, fat, and calories.

insulin:
A hormone produced in the pancreas that regulates the amount of glucose (sugar) in the blood.

isoflavone:
A phytoestrogen chiefly produced by plants of the legume family, especially soybeans, potentially useful in lowering cholesterol.

LDL cholesterol:
A blood-plasma lipoprotein that is high in cholesterol and low in protein content and that carries cholesterol to cells and tissues; also called bad cholesterol.

marinate:
To soak meat, fish, or vegetables in a sauce to tenderize and enrich the flavor.

phytochemical/phytonutrient:
A nonnutritive bioactive plant substance, such as a flavonoid or carotenoid, considered to have a beneficial effect on human health.

ramekin:
A small ceramic bowl for baking and serving.

whole grains:
Whole grains contain all three parts of the wheat kernel: bran, germ, and endosperm. In contrast, refined grains only retain the endosperm.

About.com home cooking.
http://homecooking.about.com

American Diabetes Association.
www.diabetes.org

Allrecipes.
Diabetic Recipes.
http://allrecipes.com/recipes/everyday-cooking/special-diets/diabetic

Bragg Liquid Aminos.
http://bragg.com/products/bragg-liquid-aminos-soy-alternative.html

Diabetes Health Center.
http://www.webmd.com/diabetes/default.htm

Diabetes Information Hub.
http://diabetesinformationhub.com

Diabetes Low-Carb Resources.
http://diabetes-low-carb.org

Diabetes Research Institute.
http://www.diabetesresearch.org/diabetes-research-institute

Eating Well’s Recipes for Two.
http://www.eatingwell.com/recipes_menus/recipes_for_two

Food Network’s Diabetic Recipes.
http://www.foodnetwork.com/topics/diabetes-friendly.html?vty=topics/diabetic.html

Ian’s Panko Bread Crumbs.
iansnaturalfoods.com/product-category/culinary-creations

Joslin Diabetes Center: Diabetes Research, Care, Education, & Resources.
http://www.joslin.org

Low-Carb Diabetic Recipes.
http://www.easy-diabetic-recipes.com/low-carb-diabetic-recipes.html

Menu Planning for Your Diabetes Life.
http://www.dlife.com/diabetes-food-and-fitness/what_do_i_eat/meal_planning

University of California, San Francisco. Diabetes Education Online.
http://dtc.ucsf.edu

World’s Healthiest Foods.
http://www.whfoods.com

ADA (American Diabetes Association).
The Official Pocket Guide to Diabetic Exchanges: Choose Your Foods.
Alexandria, VA: ADA, 2011.

Bernstein, Richard K.
The Diabetes Diet: Dr. Bernstein’s Low-Carbohydrate Solution.
New York: Little, Brown and Company, 2005.

Bernstein, Richard K.
Dr. Bernstein’s Diabetes Solution: The Complete Guide to Achieving Normal Blood Sugars.
4th ed. New York: Little, Brown and Company, 2011.

Diabetic Living, eds.
Diabetes Meals by the Plate: 90 Low-Carb Meals to Mix & Match.
Des Moines, IA: Meredith Corp., 2014.

Elliot, Rose.
The Vegetarian Low-Carb Diet: The Fast, No-Hunger Weight Loss Diet for Vegetarians.
London: Piatkus Books, 2006.

“Healthy Eating: Easy Tips for Planning a Healthy Diet and Sticking to It.”
http://www.helpguide.org/articles/healthy-eating/healthy-eating.htm#tip1
.

Hughes, Nancy.
Diabetes Carb Control Cookbook: Over 150 Recipes with Exactly 15 Grams of Carb—Perfect for Carb Counters!
Alexandria, VA: American Diabetes Association, 2014.

LaRue, Jacqueline.
The CarbLow Diet Diabetic Friendly 2015 Incredibly Quick Weight Loss via Carb Counting With CarbLow Cookbook.
Cookbooks from Around the World Publishers, 2014. Nook edition.

Mayo Clinic.
Mayo Clinic Essential Book of Diabetes: How to Prevent, Control, and Live Well with Diabetes.
2nd ed. Birmingham, AL: Oxmoor House, 2014.

Phinney, Stephen, and Jeff Volek.
The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable.
1st ed. Miami: Beyond Obesity, 2011.

Porter, Jen.
Diabetes Diet Cookbook: Delicious Low Carb Recipes for Diabetics (Diabetes Miracle Cure, Lower Blood Sugar, Diabetes Desserts).
Amazon Digital Services, 2014. Kindle edition.

Richards, Oliver.
Tasty Diabetic Breakfast Recipes: For Low-Carb Eaters and Diabetics.
Amazon Digital Services, 2014. Kindle edition.

Webb, Robyn.
The American Diabetes Association Diabetes Comfort Food Cookbook.
Alexandria, VA: American Diabetes Association, 2011.