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  • Is all sugar bad?

    What sugars are bad and what sugars are oaky?

    From my understanding of my shaking knowledge of the body is all foods like starch ,carbs and different sugar turn into glucose that is used by cells.

    But any extra glucose is turn into fats or glycogen? And when the body runs out of glucose or glycogen it brakes down fat to Ketones.

    Here is what I found doing a wiki search.

    Quote:

    Sugar is something that is part of food or can be added to food. It gives a sweet taste, and it can look like a white or brown powder. You can get sugar from some plants, such as fruits. The sugar we add to food usually comes from a plant called sugarcane

    Scientists say that sugar is a name for a type of chemical. Regular sugar (the one commonly added to food) is called sucrose. Fructose is the sugar that is in fruits. As chemicals, surcose and fructose are both made by two smaller sugars.Glucose is the most common of these smaller sugars. When we eat regular sugar, our body breaks it apart into the smaller sugars.

    .

    Can some one explain what is in bold . And why does fruits and Vegetables have sugar?

  • 20MP camera phones with 1080p camcorders not far away

    Broadcom's BCM2763 40nm CMOS processor has the capabilities of turning a cell phone into a...

    Semiconductor company Broadcom says its new processor will provide cell phones with full HD 1080p camcorder capabilities and up to 20MP digital camera resolution with advanced features such as multiple shots per second, image stabilization, face and smile detection and panorama mode. The BCM2763 VideoCore IV will also render mobile games natively at up to 1080p and include on-board HDMI output for a console-quality gaming experience on large screen HDTVs…

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  • Ivy Bowl Votive Light

    This project is not quite a votive light, it’s a little bit bigger. I have a 4 ½ inch ivy bowl with a small pillar candle inside and it gives off just the right amount of light. I use lighted candles throughout my house, upstairs and down, and this ivy bowl and candle give off a little more light than a vigil cup.

    Kathy Zengolewicz

    Kathy Zengolewicz

    Here is what you will need to get started:

    • A 4 ½ inch ivy bowl
    • A 3 inch pillar candle
    • Acrylic paint for glass, red
    • Gold glitter paint
    • A sea sponge
    • Toothpicks
    • Rubbing alcohol or an ammonia glass cleaner

    Start off by cleaning the ivy bowl with the alcohol or ammonia glass cleaner. Paint will adhere and look better when the glass is clean. Using the sea sponge, paint the entire bowl with the red acrylic paint and let it dry thoroughly.

    When the bowl is dry, apply the gold glitter paint using a regular toothpick. You can trace a design with the gold paint using a template or just use your imagination. I basically traced a branch with the paint and it came out looking great.

    You can use these lights as a set (make two or three) or use them alone as a centerpiece. You don’t have to use a sea sponge, you can paint the bowl red or use a regular sponge, but when you use a sea sponge the effect is beautiful when lit.

    I decided to make a few sets to give to friends as gifts. To package them  use a small festive holiday bag. You can also paint them green and use a silver glitter paint, or paint the white and use a green or red glitter paint. Whichever way you paint them, they are dazzling when lit.

    I usually make of a couple and keep them on hand to give as a gift to unexpected company.  They are very easy and inexpensive to make.

    Post from: Blisstree

    Ivy Bowl Votive Light

  • Help Save a Kitten this Holiday

    It’s been a tough year for lots of people, but also for dogs and cats who rely on the generosity of others. The number of pets in shelters increased during the housing crisis. That means that many rescues were stretched thin, and now is a very wonderful time of the year to give to your favorite animal charity. The gift doesn’t have to be large to make a difference.

    One pet charity that particularly needs your help this year is Vancouver Orphan Kitten Rescue Association (VOKRA). They are a 100% volunteer and donation driven no-kill animal charity.

    homelss-kitten

    Due to a couple of huge and unexpected rescue operations in 2009 and the recession, VOKRA is facing the possibility of having to close their doors to rescues and discontinue other important  animal work.

    The group rescued more than 1,000 cats in 2009, and they also participate in TNR, as well as spays and neuters for cats belonging to low-income individuals and families. Visit VOKRA to donate.

    (Image via VOKRA)

    Post from: Blisstree

    Help Save a Kitten this Holiday

  • Holiday goodies and overweight kiddies: Handle with care

    It’s that time of year when children’s eyes light up, their hearts race, and their clothes get tighter

    If the holidays present adults with a kind of dietary minefield of high-calorie treats and temptations, it’s an even more treacherous time for the overweight or obese child, a description which statistically applies to one in every three American kids.

    Consider: even the average diet-savvy adult, studies tell us, puts on about one pound of weight between Thanksgiving and New Year’s, while the overweight or obese adult can pack on as much as five — and that’s with an adult’s impulse control and awareness of the consequences.

    The fact is, the overarching atmosphere of the year-end holidays is one of self-indulgence, so kids naturally feel entitled to loosen up and treat themselves right along with the grownups. Moreover, researchers have found that when school is not in session, kids tend to put on weight through inactivity and increased snacking — and that’s just during the summer, when nobody is baking Christmas cookies or cranking out gingerbread men.

    According to some childhood obesity clinicians, the result of all this can be 5 to 7 added pounds by the time January arrives. So, what is the parent who wishes to prevent this from happening to her children to do? Here are a few recommendations from some health and weight-control professionals.

    “Santa hates fat children,” while possibly effective as a deterrent, is far too heavy handed

    • Set a good example: your kids will base a lot of their holiday eating behavior on yours. Be a pillar of moderation.
    • If part of your family holiday fun or tradition involves making baked goods or candies or the like, you needn’t give that up. Just limit the amount of the goodies you actually consume, by freezing or giving away or sharing a healthy portion with friends and neighbors.
    • Before heading out to holiday meals, give the kids a healthy snack — fruit, cheese, yogurt, etc. — so they won’t arrive hungry.
    • Because a lot of gyms and sports programs and exercise classes catering to young people shut down for the holidays, make an extra effort to get the kids out of the house and physically active, weather permitting, even if you have to herd them yourself.
    • Enlist the kids’ help. They’re not dunces, they understand cause and effect and that too much of a good thing (food) can lead to too much of a bad thing (flab). Set a goal for the family: to enjoy the holiday goodies, but with moderation and common sense. Remind them that the less eaten now, the more there will still be later on, and the longer it will last.
    • Reason with your offspring. Who knows, the holidays are a magical time, and it just might work.

    (By Robert S. Wieder for CalorieLab Calorie Counter News)

    From the RSS feed of CalorieLab News (REF3076322B7)

    Holiday goodies and overweight kiddies: Handle with care

  • So… so… confused

    Greetings-
    In early November I noticed that my hair was thinning on top. I could see my scalp. I’ve always had really thick hair and FREAKED OUT. When to primary care doctor who did some blood work and prescribed sprinolactone. all labs were thought to be in "normal range."
    Went to my dermatologist who did more more blood word. Again, everything was "normal."
    Went to Gyno who referred me to an Endo. On Thursday, he diagnosed me (after more labs) with PCOS. Pre-diabetic and insulin resistant. He prescribed Metformin. 500mg and said work up to 4 a day. To take a vitamin D supplement. See his assistant in three months.

    He never mentioned diet which in my subsequent research seems crucial. When I went to get the Met filled the pharmacist mentioned Low Glycemic diet.

    My A1C – 5.8
    Testosterone-44
    Glucose-88
    Insulin-16
    Vitamin D-33

    I want to make sure *I* am doing everything I can to manage this situation.

    I’ve started eliminating carb’s. Any other thoughts/suggestions?

    I was really too stunned and ignorant to ask questions at the time but now I wonder:

    -Is insulin resistant related to hair loss
    -Is being pre diabetic and insulin resistant the same thing?
    -Do you have PCOS for ever?
    -Where can I go to understand the lab report? What are the most important markers?

    Thanks in advance!

  • 25 Recipes for Pasta, Noodles, and Dumplings The Kitchn’s Best Recipes of 2009

    We’re rounding up some of our favorite posts and recipes from the past year, and where better to start than with pasta? Here’s a look back at some of the pasta recipes from this year, including a recent dish of extremely cheesy fusilli, and a collection of lighter (yet still rich) pasta sauces. It’s not just pasta here, though; there are dumplings, potstickers, and cold noodles too!

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  • Try This At Home! DIY Recipes from 2009 The Kitchn’s Best Recipes of 2009

    2009_12_22-DIYRecipes.jpgFrom powdered seasonings to sushi to candy corn to mayonnaise and pretzel bites: we enjoy encouraging you to cook foods you might not otherwise think to try at home.

    Here’s a look back at some of these DIY-style posts and recipes, with instructions and recipes for chutney, coffeeshop-style lattes, Girl Scout cookies, corndogs, and more!

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  • 25 Recipes for Meat, Poultry, & Seafood The Kitchn’s Best Recipes of 2009

    Meat, poultry, seafood — we had a lot of great quick and delicious recipes published this year. Turkey meatballs, weekend pot roast, rosemary pork chops and goat tacos — read on for these and more!

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  • 30 Snacks & Starters, Appetizers & Nibbles from 2009 The Kitchn’s Best Recipes of 2009

    The beginning of a meal is often our favorite part. We have so many recipes and good ideas for starters, snacks, and little nibbles in our 2009 archives. There are bacon-wrapped potato bites and chicken nuggets, cheese-stuffed dates and peppers, a creative and beautiful Mediterranean platter, homemade beef jerky, cheese straws, tomato jam, gluten-free chickpea pancake, and much, much more.

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  • Warm Fruit and Sweet Ice Cream: 25 More Desserts The Kitchn’s Best Recipes of 2009

    Well, we’ve showed you our best chocolate desserts from 2009, as well as our favorite baked treats. But what about all those other sweet things that aren’t cake or cookies? Creamy ice cream, stewed plums with spices, apples stuffed with brown sugar, popsicles and dressed-up fruit — there are so many delicious ways to end a meal, and many of them are simpler and healthier than traditional desserts. Here’s a look back at 25 desserts from 2009 that were a little different from the typical chocolate cake.

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  • Endo appt

    I had the appointment with a Endo doc. He was very nice and I liked his bedside manner. I thought I would share what I learned.
    Some history – I was diagnosed by ARNP as having pre-diabetes in Aug (fasting glucose 109). Then, about 1 month ago I was having severe thirst and increased urination, so I used my T1 daughters meter to check my BS several days in a row. The first time I randomly checked after having carbs it was over 300. The next 2 fasting BS were just over 200. So I called the ARNP and scheduled an appt. She put me on Metformin and said I had T2 diabetes and that I needed to keep losing weight (I have lost about 20# this past year, but BMI is still 31. The Metformin has helped, although I am still almost always over 130 fasting. If i eat any carbs it spikes a lot.

    My daughter has Type 1 and I had an uncle with Type 1, no Type 2 in the family. I also have been on thyroid replacement for about 13 years. About 5 years ago I participated in a JDRF study of Autoimmunity and was found to be positive with GAD and IA2 antibodies.

    My questions to the Endo were about the significance of the antibodies. He told me that the antibodies may not be significant. In the summary of his note, he said, "Given that she has family members with autoimmune issues including type 1 diabetes, it may not be surprising that she has positive antibodies. However, it does not mean that they have clinical implications. We will know that by following her blood sugars. If in fact her blood sugars are elevated over time then we may consider more aggressive use of insulin given her family history, since she may have a propensity towards autoimmune/insulin deficient diabetes. However her sugars will tell the tale."

    He also said that he was not sure I was truly diabetic, because I have not yet had an A1C of at least 6.5 (my only A1c was in August when I was "pre-diabetic" with an A1c of 6%) – he also said that because I had a cortisone shot in my shoulder a couple of weeks prior to my first "high" blood sugars that it may be only a temporary situation of high blood sugars. However, he was not sure how long a cortisone will increase my BS. So for now, I am staying on Metformin 500mg twice a day and can increase to 1000mg twice a day if needed. I am supposed to see him again in 6 months at which time I will also have an A1C and lipid panel done. (Lipids in August were: cholesterol 197, triglycerides 121, HDL 41, LDL 132…..I guess LDL was high…should be under 100).:eek:

    You all have a very nice Holiday season.

    Teri

  • 40 Kitchen Hacks and Tips from 2009 Best of 2009

    2009_12_24-Tips.jpgIt was really hard, choosing just 40 kitchen hacks and tips from this past year. We have so many good tips, tricks, techniques, demonstrations, and tutorials in our archives! But here are a few of our favorites, from how to make milk foam without a machine to building a cooling rack or tube pan out of other kitchen pans. Plus how to use naked lemons, and ways to keep your cutting board from slipping!

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  • Bright & Lovely: 25 Kitchen Tours from 2009 Best of 2009

    We love kitchen tours. They are such an interesting opportunity to peek into the way someone else cooks and lives, and we are always picking up bits of inspiration from them! Here’s a look back at some of our kitchen tours from this past year — there were so many interesting ones! From Margaret Roach’s garden kitchen, to a blogger’s new restaurant in Seattle, to a light-filled space in Boston, to Kitchn regular Art’s Chicago loft. Take a tour back through our kitchen tours!

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  • Useless Kitchen Gadgets: 20 Popular Posts of Summer 2009 Best of 2009

    2009_12_28-Summer.jpgThere was so much going on last summer! We had a peek into the Delancey kitchen, lists of the most useful (and useless) kitchen tools, recipes for quick one-dish dinners, and 50 kitchen tips from Ina Garten. Plus, 10 ways to feed 10 people for under $20, a $30 kitchen makeover, and how to get rid of cockroaches. Read on for these and much, much more!

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  • Stir-Fry & Hot Cocoa: 20 Popular Posts of Autumn 2009 Best of 2009

    2009_12_28-Autumn.jpgA transformed city kitchen, hot-chocolate-on-a-stick, how to make six kinds of stir-fry sauces at home, and ignitable tap water! These were some of the most popular posts this past fall. Read on for more, including the best chewy chocolate cookies ever, and tips on getting more out of your toaster oven.

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  • Gingerbread Creme Brulee

    The aroma of gingerbread evokes my strongest memories of Christmas. Those wonderful houses with stout walls of spicy gingerbread decorated with colorful candies and frosting. Children mesmerized with wide eyed wonder, their mouths agape as they inspect every inch. The aroma of gingerbread flooding the house, happiness and warmth, that’s gingerbread. And those wonderful spices of gingerbread. Cinnamon, nutmeg, allspice, ginger with the rich smell of molasses. One of my happiest gingerbread moments was building a beautiful gingerbread house with my daughter when she was young. Her lilting laughter and lip smacking, candy eating, sticky little fingers adorning the house with as many decorations as she ate. I have tried to capture all of that in this dessert recipe for you. A creamy and very rich brulee that’s not for the faint of heart, filled with those wonderful holiday spices. I hope you enjoy.

    Gingerbread Creme Brulee

    Ingredients:

    1 1/2 cups heavy cream
    1/2 cup whole milk
    1/2 tsp. each cinnamon, allspice, nutmeg and ginger
    1/4 tsp. white pepper
    1 Tbsp. molasses
    4 egg yolks
    1/2 cup Splenda + 4 tsp. for topping
    1 tsp. vanilla extract

    Preheat oven to 300′

    Pour the heavy cream and milk in a medium saucepan. Stir in the cinnamon, allspice, nutmeg, ginger and molasses. Heat until the mixture just bubbles, stirring occasionally. Remove from heat and set aside.

    In a large bowl, whisk the egg yolks with the Splenda and vanilla extract until smooth. While whisking, slowly pour in the warm cream mixture a tablespoon at a time. After a few additions pour in the rest of the cream mixture while whisking continuously. Pour the mixture through a strainer into a large measuring cup for easy pouring. Pour 1/2 cup of the mixture into each of five ramekins or other small oven safe custard cups. Place the cups in a large roasting pan and pour hot water in until it is about halfway up the sides of the ramekins. Bake for about 25 to 35 minutes until the custard is just about set but still jiggles in the center a little. Carefully remove the ramekins and place on a rack to cool. Refrigerate at least 6 hours but overnight is best.

    Before serving sprinkle the tops of each custard with about 3/4 tsp. of the remaining Splenda. Place the ramekins on a sheet pan about 6 inches under the broiler for about 2 minutes. Watch carefully so they do not burn. If you have a small, hand held kitchen torch now is the time to use it instead of the broiler.

    Nutrition Facts
    5 Servings
    Amount Per Serving
    Calories 316.8
    Total Fat 30.8 g
    Saturated Fat 18.2 g
    Polyunsaturated Fat 1.6 g
    Monounsaturated Fat 9.4 g
    Cholesterol 264.1 mg
    Sodium 44.9 mg
    Potassium 164.6 mg
    Total Carbohydrate 10.2 g
    Dietary Fiber 0.1 g
    Sugars 3.7 g
    Protein 4.4 g

  • High sugars 500

    I have been type 1 for 27 years. Diagnosed age 2. I have been over 500 for more than a week and a half. I use Humalog and Lantus I have opened new Vile’s. I do not have any flue or cold like symptoms. I also do not think I have a uti. If I have an infection I have no idea where it is? Why am I so darn High? My friend mention being prego, I hope not I have an IUD and I’ve had 2 children. I do not think my body can ever go threw that again. I usually take 3 to 5 units Humalog I have been taking 6-10 units and my lantis from I’ve gone from u20 to 25Pm I will go the DR.s Tuesday hopefully they can get me in and do some Blood Work. I will also be on the new continuous pump ON Tuesday as well, wish me luck!

    Any thoughts would be appreciated! I hope I will have answers soon!:( :confused:

  • Bacon, IKEA, & Brownies: 20 Popular Posts of Spring 2009 Best of 2009

    2009_12_22-SpringRoundup.jpgBacon-wrapped potato bites and bacon pops were quite popular last spring, as were the kitchens from Small Cool 2009, and Ina Garten’s two kitchens (one in the city, one in the country). We also had ten ways to use a can of tuna, and four ways to reuse butter wrappers, plus broccoli slaw and smoked lemons.

    Read on for these and more from Spring 2009.

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  • Me Again

    It’s Me Again. I have found that my Blood Glucose is at an alarming high. Today it was 212 after breakfast and 252 after dinner.

    Mind you, I just found out I have type 2 diabetes about 2 to 3 weeks ago. I just started doing the test about a week ago. The average has dropped slowly but not a significant drop.

    I have been limiting my diet to about 50 carbs per meal, and walking everyday for 30 minutes as the nutritionist told me.

    Is the blood glucose going to slowly lower day by day? Or is this something that should be immediate? I’m unsure as to what’s going on with this. I am doing the cinnamon with some sugar free apple cider mix.

    Basically, when you first find out about this and start changing your lifestyle for the better, should you see immediate results in blood glucose levels? Or does it take time for it to get into the proper range?