In this episode, in essence, I talk about the importance of re-evaluating our perception of what is natural. There is such a misconception that if it’s “natural”, it is ok to consume in large quantities with no consequence. Also drug interactions, and issue of safety when it comes to medical marijuana. The words “herb, vitamins, and minerals” do not automatically mean fully safe, and not all vitamins come from natural sources.
Now that it’s getting a little warmer, Summer will be here before you know it; and pretty soon many of us will start consuming more things like ice creams and all other kinds of frozen pleasures. Well, what about for us diabetics? What about those of us who are severely lactose intolerant? It really amazes me that, more than half of People of Color are lactose intolerant, yet there are very few treats that have no dairy in them.
Being lactose intolerant myself, it can become very difficult and frustrating, because sometimes I would eat one brand of dairy ice cream that will not effect my tummy as much, then if I chose to eat a different brand of ice cream, I could get violently sick. I find the same thing happens with some gluten products as well; some gluten products don’t effect me, and other times I may get sick as a dog from eating another gluten product. Unfortunately, I’ve learned through various doctors that, this has a lot to do with the level of lactose/gluten contained in a product, and each individual person’s tolerance levels.
Well, an alternative is to make it yourself. Just about any type of food we can think of, would be healthier if we’ve made them at home. In terms of frozen treats, there are many things you can use as a replacement, such as milk can be replaced with Soy milk, Coconut milk, Almond milk, and even rice milk. Soy, Coconut, almonds, and Rice are also available in creamers too. The wonderful thing about them is that they are all dairy free, and have almost no saturated fats in them. Most are low in carbs as well.
Making frozen treats are really fun. It’s kinda equivalent to making seasoned rice, or gumbo, in that you have many different ingredient that go into the mixture. Making your own frozen treat is also often cheaper too. I’ve made the above pear desert with only fresh pears, Splenda, some vanilla soy milk, and a tiny bit of arrow root. You can also experiment/use other spices that complement sweet treats, such as, cinnamon, ginger, anise (which smells heavenly). You can also use the same special extracts that are used to flavor cookies to flavor your frozen treat; and it will still be 10 times healthier than store bought products. Chop up the pears (I usually leave the skin on because it has nutrients as well as additional fiber. However do not do this with orange peals, they are much too bitter. It is easier just to juice those kinds of fruits) and put them in a pot to boil until soft. Then puree them with a hand blender, until it looks like a thick applesauce. Ideally, you’d wanna do one part fruit, and half part water. If the puree isn’t think enough, you can use a little arrow root. Put the puree in a container, and store in freezer for hour. Take out the cold mixture from the freezer, and put it in your ice cream maker. About twenty minutes later you have your frozen treat. Fast easy and healthier than store bought treats (if you know you like to eat them a lot). Not only was it delicious, but I got fiber, vitamin A, C, K, some B’s, potassium, magnesium, less than 100 calories, and only about 15 carbs in my treat serving; As I’ve said earlier, their are a lot of things you can experiment with to your own liking, and a great way to spend quality with your kids, by turning this into a family activity.
- Arrow Root – Do not buy arrow root/arrow powder in a bag. It is very messy, messier than flower in my opinion. Get it in a container so that you can easily scoop it with a spoon. Arrow root is actually a plant often made in to a powder. It has thickening properties and is a wonderful alternative to regular starches. The reason why arrow root is perfect for frozen treats is because, unlike corn starch, it doesn’t gel up when refrigerated. Arrow root is the best for making Vegan ice cream (I think).
- Fat – Fat is important when your making Sherbets and ice creams, because it enhances the taste, helps to prevent ice cream from sticking to the ice cream bowl, and gives velocity to the mixture. The important thing is to watch the amount of SATURATED & sometimes TRANS FATS fats, these are the bad fats . Fats that are in soy, coconut, almonds, and rice are higher in good fat and very low in bad saturated fats. My opinion, for the purpose of making frozen deserts, whatever type of milk you choose, try to have the standard 3.5 grams of fats, with saturated fats being less than 0.5 grams per serving. The results will be much better.
- Sugar – Sugar is needed to prevent the ice cream from hardening as your ice cream maker chums the mixture. The natural sugar in fruit is a tremendous help.
- Condiments and add on’s – Although most contents of an ice cream expands as it’s being chummed, like anything else, still be mindful of the sugar and calories in your ingredients. Remember it’s still possible to be unhealthy even with “healthier foods”.
- Do not use Cool-Aid mixes, they will stain, if you don’t have stainless steel. Do not attempt to make ice cream, or sherbet, without using natural sugar and fat, the hardening of the ice will damage your ice cream maker. Do not attempt to make sorbet with only using Cool-Aid and sugar substitutes, they will damage your ice cream maker once the liquid starts to harden.
© 2012 DiabeticRadio.com / Yogirajj
Last month, in the Diabetes Forecast Magazine, was an interesting article on Gary Forbes. Gary talks to the ADA (American Diabetes Association) about living his life as an NBA star, and living with type1 diabetes. According to the article, he was diagnosed @ age 19 while in college, and like so many other diabetics, he tried to keep it somewhat a secret. Gary said that:
I just didn’t want to look at it as a sickness. I live a healthy lifestyle, and if you see me, no one would know I have diabetes.
Forbes also explained that his father has diabetes for over 20 years as well, and has learned much on how to live with diabetes through him. Gary has played basketball all over the world with type 1 diabetes, and says that in 2008 when he did not make the NBA in 2008, he stayed confident and focused on his new growing pains as a newly up and coming type 1 NBA player. Gary does not shy from his diabetes anymore; the article explains that he now sees it as part of his everyday life. After seven years with diabetes, Gary now feels like he has everything under control.
I’ve always been really good at managing how my blood sugars are, especially before games because I have to go out there and play to the best of my abilities.
The ADA has stated, once Gary shared to the world that he has diabetes, he could not stop. He is a constant motivator and inspiration to all that are struggling and dealing with diabetes. Gary encourage diabetic education. As I’ve always said, diabetic awareness is not stagnant, it is consistently changing, it never stays in one place, just like technology, we are always learning and discovering.
Gary checks his blood sugar 6-8 times a day, even more during game or practice. He even gives a quick outline of his daily regimen. If you can get your hands on last months magazine I think you’ll like the article. I am so happy that more and more people of color in the public eye (African American’s, Latinos, Blatinos in particular), are finally talking openly about diabetes. I think the stigma of diabetes unfortunately still continues to overwhelm many of us, and I don’t think people understand the heavy burden that some diabetics have. Unless we seek support from other diabetics, we will continue to suffer.
I think What Gary is doing serves four very important purposes:
- Yes, people of color can and do get type 1.
- No, type 1 is not only for infants anymore, and you don’t grow out of it.
- Diabetes doesn’t stop you from doing what you want to do in life.
- Diabetes can happen to anybody, it’s what you DO after you learn your diabetic is the key.
© 2012 DiabeticRadio.com / Yogirajj
Back to my podcast sequence, resuming at episode 55. I wanted to respond to the increase in botched surgeries, and complications that can arise after surgery. Some of the things I discuss in this video are not discussed by most doctors, because the goal of many of these doctors is to get you under the knife. Also how your A1C impacts your surgery, another important factor that is almost never mentioned to patients. Also, here is the link I promised to the lawyer’s blog, Hospital and doctor found guilty of negligence in botched gastric bypass surgery. Here is also a short news clip from channel 5. Finally, here is another link to a case were a woman died from (yet again) doctor not qualified to perform bypass surgery, interview by Jeff Lichtman. We all have to be so careful.