Supplements for Pre Diabetes and Diabetes

The gold standard for management of Pre diabetes and Diabetes is weight management, a healthy, balanced diet and exercise. There are supplements or certain foods that can also help to stabilize blood glucose and assist with management of DM2.  It is important to always consult with your physician before taking any supplement. Supplements should never be used to replace medical treatment. Some of the supplements and foods most studied include:

• Alpha Lipoic Acid: A naturally occurring fatty acid and protein antioxidant. This supplement may increase insulin sensitivity and help to reduce blood glucose. It can also help to reduce the symptoms of peripheral neuropathy. The recommended dosage is 600 mg.
• Chromium: A trace metal. Chromium places an essential role in normal insulin function. Foods high in chromium include-Broccoli (1/2 cup), Green beans (1/2 cup), 1 medium apple, 1 small banana. Try incorporating these foods into your diet.
• Cinnamon: A spice derived from the inner bark of a tree. Cinnamon has been shown in small studies to curb blood sugar by lowering insulin resistance. Look for the Ceylon variety of cinnamon. The recommended dosage is 250 mg in extract form two times a day before meals.
• American Ginseng: An herb found in North America. Some strong studies have shown this herb can lower post prandial (after meal) blood glucose levels as well as fasting blood glucose by improving the secretion of insulin. The dosage is 1 gram 1-2 hours before meals. DO not take this herb if you are also taking warfarin or immunosuppressant medications.
• Magnesium: An Essential nutrient for the brain and body. It helps regulate blood sugar. It is found in many foods such as: Bran, seeds, nuts and spinach. A study in the Journal Diabetes Care, oral supplementation for people who have decreased serum magnesium levels helped to improve insulin sensitivity and metabolic control.
• Tumeric: A flowering plant. May improve blood sugar levels as well as hyperlipidemia. The dosage is between 500-1000 mg. Each teaspoon has approximately 200 mg. This medication interacts with common acid reflux medications such as omeprazole, famotidine, cimetidine, esomeprazole, lansoprazole and ranitidine. 

The best way to control Pre diabetes and diabetes is to stay at a healthy weight, eat a whole, complete diet, monitor carbohydrates and stay active. There are many supplements that have blends to provide glucose control as well. Talk with your physician or RD if these or other supplements could be of benefit to you.

Vegetarian Butternut Squash Chili with Black Beans

From: EatingWell.com, August 2019

Black beans and tender, sweet butternut squash make this healthy vegetarian chili truly satisfying. Load up bowls and top with Greek yogurt, cilantro and minced red onion for game night or a Meatless Monday meal. Or skip the yogurt and keep this healthy dinner vegan.

• By:Katie WebsterEatingWell Recipe Contributor

Ingredients 6 servings

• 1 tablespoon plus 1 teaspoon avocado oil or canola oil
• 4 cloves garlic, minced
• 1 large onion, diced
• ½ teaspoon salt
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground chipotle chile, or to taste

• 2 cups no-salt-added vegetable broth
• 3 cups cubed butternut squash
• 2 (14 ounce) cans black beans, rinsed and drained
• 1 (14 ounce) can no-salt-added crushed tomatoes
• 1 (14 ounce) can no-salt-added diced tomatoes
• ½ cup Greek yogurt, for serving
• ¼ cup chopped fresh cilantro, for serving

• ¼ cup minced red onion, for serving

Preparation

•  Prep     30 m
• Ready In        50 m

1. Heat oil in a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add garlic, onion and salt; cook, stirring often, until starting to brown, 4 to 6 minutes. Add chili powder, cumin, cinnamon and chipotle and stir to coat. Cook, stirring often, until the spices are fragrant but not scorched.

1. Add broth and squash; increase heat to high and bring to a simmer, stirring occasionally. Cover, reduce heat to medium-low and simmer until the squash is tender, 18 to 20 minutes.

1. Stir in black beans, crushed tomatoes and diced tomatoes. Increase heat to medium-high and bring to a simmer, stirring often.

1. Reduce heat to medium-low and simmer, uncovered and stirring often, until the flavors have melded and the chili is thickened, 5 to 7 minutes. Serve the chili topped with a dollop of yogurt and sprinkled with cilantro and red onion, if desired.

• To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition information

• Serving size: 1⅓ cups
• Per serving: 246 calories; 5 g fat(0 g sat); 12 g fiber; 41 g carbohydrates; 11 g protein; 17 mcg folate; 0 cholesterol; 7 g sugars; 0 g added sugars; 7,857 IU vitamin A; 22 mg vitamin C; 128 mg calcium; 4 mg iron; 396 mg sodium; 580 mg potassium
• Nutrition Bonus: Vitamin A (157% daily value), Vitamin C (37% dv), Iron (22% dv)
• Carbohydrate Servings: 2½

What You Need To Know About Prediabetes

Pre diabetes is a very common condition in the United States.  The good news is that this condition is treatable and preventable. Some risk factors that can increase your risk of developing pre diabetes include:

• Being at an unhealthy weight
• Family history
• Being over the age of 45
• Inactivity (not exercising)
• Having had gestational diabetes
• PCOS (polycystic ovarian syndrome)
• Ethnicity: African Americans, Hispanic/Latino, American Indian, Pacific Islanders and some Asian Americans have a higher risk
• Elevated blood pressure

Pre diabetes patients have a blood sugar level that is elevated, but still not in the range of diabetes. You may have pre diabetes if:

• Fasting blood glucose level is 100-125 mg/dl
• Oral glucose tolerance test of 140-199 mg/dl
• Glycated hemoglobin (A1C) of 5.7-6.4%

Foods should be low in fat, calories and high in fiber. Consume plenty of non-starchy vegetables, whole grains, lean meat and legumes. Avoid added sugars such as soda, juice, sweetened packaged foods such as cereal, “healthy sugars” such as honey, agave, maple syrup, barley syrup, White processed grains and trans fat, limit greasy/fried foods.

There are numerous ways to manage your diet if you have pre diabetes.

Glycemic Index:

A useful tool when measuring types of carbs and for choosing healthier options. Foods higher in the GI will raise blood sugar faster. Foods lower on the GI will have less effect on blood sugar. The highest score is 100, and the lowest 0. Avoid foods containing refined sugar, refined grains, over ripe fruits and packaged foods.

• Foods with a GI value of 55 or less raise blood sugar slowly
• Foods with a GI value between 56-69 raise blood sugar moderately
• Foods with a GI value of 70 or above raise blood sugar quickly

Some examples are:

• Apple-39
• Brown rice- 50
• Banana-62
• White Pasta-58
• Cornflakes-93
• White rice-89

Carb counting:

The goal is not to totally remove carbohydrates, but to pay attention to the amount and type of carbs you choose. A serving of carb for a pre diabetic is 15 grams. The goal is to consume approximately 30-45 grams of carb for breakfast, lunch and dinner and 15 grams of carb for each snack. Examples of 15 gram servings are:

• 1 small apple
• 1 cup low fat milk
• 1 slice whole grain bread
• ½ baked potato

Plate method:

A healthy plate should be: half of the plate non starchy vegetables, one quarter protein and one quarter complex carb such as brown rice, whole grain bread or whole wheat pasta.

Consume more whole grains, fruit, legumes and non-starchy vegetables and healthy fats in moderation such as nuts, seeds, olive oil and avocado. Avoid beverages with calories, condiments with sugar such as ketchup and salad dressing and processed foods loaded with fat and calories.

It is also important to move your body as it reduces weight and stabilizes blood sugar levels. It is recommended that people diagnosed with pre diabetes exercise 210 minutes a week at a moderate level or 125 minutes a week of vigorous exercise. If you have a sedentary job, get up and walk whenever you can.

Maintaining a healthy weight, eating a balanced diet that limits processed foods and added sugars and making sure to stay active help to reduce the risk of developing pre diabetes.  If you are diagnosed with pre diabetes, lifestyle change can change your life and an RD can be very helpful in making the changes necessary to make the appropriate changes.

Better Three-Bean Salad

From: EatingWell Magazine, May/June 2015

Traditional three-bean salad gets a healthy, fresh spin with the addition of black soybeans, snap peas and a tarragon-infused dressing. Find black soybeans near other canned beans; they’re a sweeter, creamier relative of the green ones you’re probably familiar with.

• By:Katie Webster EatingWell Recipe Contributor

Ingredients       10 servings

• 2 cups yellow wax beans (about 8 ounces), trimmed, cut into 1½-inch pieces
• 2 cups sugar snap peas (about 6 ounces), trimmed, halved if desired
• ½ cup extra-virgin olive oil
• 3 tablespoons white-wine vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons chopped fresh tarragon or ¾ teaspoon dried

• 1 teaspoon salt
• ½ teaspoon ground pepper
• 1 15-ounce can black soybeans or black beans (see Tip), rinsed
• 1 15-ounce can chickpeas, rinsed
• 1 bunch scallions, very thinly sliced

Preparation

Active     30 m

Ready In 30 m

1. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add wax beans and snap peas; cover and steam until crisp-tender, 4 to 5 minutes. Spread the vegetables out on a large baking sheet to cool.
2. Whisk oil, vinegar, mustard, honey, tarragon, salt and pepper in a large bowl. Add soybeans (or black beans), chickpeas, scallions and the cooled vegetables; toss to coat. Serve at room temperature or cold.

• Make Ahead Tip: Cover and refrigerate for up to 8 hours.
• Try homemade beans instead of canned. Start with 1 pound of any type of dry beans and rinse well. Place in a large bowl and cover with 2 inches of cold water. Let soak at least 8 hours or overnight. (If you’re in a hurry, put the beans in a pot and cover with 2 inches of water; bring to boil, boil for 2 minutes. Remove from heat and let stand, covered, for 1 hour.) Drain the beans, transfer to a large pot and cover with 3 inches cold water. Bring to a boil, skimming off any foam. Reduce heat to a gentle simmer; cook, stirring occasionally, until the beans are tender, 30 minutes to 2 hours. (Cooking time varies depending on the type and age of the bean; start checking tenderness at 30 minutes.) Wait until the beans are almost tender to add salt; adding it too early can prevent beans from softening. (Use about 1 teaspoon salt per pound of beans.) Refrigerate beans in their cooking liquid for up to 1 week or freeze for up to 3 months. One pound dry beans makes 5 to 6 cups
• Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

• Serving size: ⅔ cup
• Per serving: 189 calories; 12 g fat(2 g sat); 5 g fiber; 18 g carbohydrates; 4 g protein; 58 mcg folate; 0 mg cholesterol; 3 g sugars; 1 g added sugars; 255 IU vitamin A; 13 mg vitamin C; 45 mg calcium; 2 mg iron; 338 mg sodium; 266 mg potassium
• Nutrition Bonus: Vitamin C (22% daily value)
• Carbohydrate Servings: 1
• Exchanges: ½ starch, ½ vegetable, ½ lean meat, 2 fat