Filling Food to Speed Weight Loss

I received this article from a site called Living with Diabetes. This is not only true for diabetics but for any of us trying to loose weight.

Learn which foods fight hunger by keeping you feeling full longer.

By Madeline Vann, MPH

Medically reviewed by Christine Wilmsen Craig, MD

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It's the dieter's worst enemy — that gnawing hunger when you're trying to eat less and lose weight.

But fighting off those feelings of hunger could be as simple as a walk to the nearest soup and salad bar for lunch. Here's how you can make food choices that will keep you feeling full and help prevent the hunger pangs that lead to diet-busting snacks or binges.

Food Strategies For Losing Weight

If you want to feel full all day on less food, focus on these eating strategies:

• Get enough lean protein and fiber. A study of 22 men who changed the amount of protein in their diets for 18-day periods showed that those who ate the least protein were the most likely to report being hungry. "Protein is the number one thing to help you feel full," says Emily Banes, RD, clinical dietitian at Houston Northwest Medical Center. "The second thing is fiber."
  
• Eat a rainbow of fruits and vegetables. Researchers tracked the weight-loss success of 71 obese women between 20 and 60 years of age on a low-fat diet. Half of the women were also told to increase their fruit and vegetable intake. At the end of one year, both groups of women had lost weight, but the women who ate the most fruits and veggies reported the greatest weight loss and were less likely to say they felt hungry on any given day. In fact, when the researchers crunched the data, they found that whether the women reported feeling hungry frequently predicted their ability to lose weight. Other studies have shown that changing your eating habits to focus on these water- and fiber-rich foods will help you maintain weight loss for up to six years.
  
• Sip soup. Adding two low-calorie soups to your diet every day could stave off hunger pangs and keep you satisfied longer. Choose soups that are broth-based, not cream-based, to reduce the calorie count; also look for soups that are low in sodium. Consider chunky, pureed vegetable soups, as they have been shown to produce the most lasting full feeling. Timing your soup so that you have it before a meal also reduces the amount you eat at that meal by about 20 percent, according to a study of 53 overweight adults.
  
• Eat whole grains. A serving of whole grains will stick with you longer than a serving of refined wheat bread or any other refined flour product, for that matter. Most refined flour is white and often bleached.
  
• Pick "airy" snacks. If you must snack and you don't have a piece of fruit or a veggie tray on hand, choose the snack food that has more air in it — think cheese puffs instead of potato chips, rice cakes instead of cookies. You will feel just as full as you would if you ate the same serving size of another snack, but you will consume fewer calories on average.

Another way to fight off hunger is to develop a "low-energy density" eating plan. This means that you can eat a large quantity of foods that do not have a high calorie count. Learning about portion sizes and counting calories is one way to approach this, but you can also try the plate method, which dictates that half your plate be full of veggies, one-quarter dedicated to a starch (preferably whole grain), and one-quarter to a lean protein.

And speaking of plates, it's worth noting that a study of 45 adults demonstrated that the oft-repeated advice to eat on a smaller plate if you want to feel like you have more food in front of you actually has no effect on the amount you eat at a meal (if you are serving yourself) or your feeling of being full.

Holidays and Diabetics

Below are some tips, that are not only good for diabetics, but for all of us. I hope they will help make your holidays healthier.

Holiday Help for Diabetics

1. Prepare a dish for the party - consider bringing your own festive, seasonal dish for everyone to enjoy. This will not only allow you to have a dish you know is within your diet but it also allows others to see just easily foods can be converted and still be delicious.

2. Drink in moderation. Alcohol and diabetes can be a dangerous mix if you aren't careful. Drinking on an empty stomach directly after administering insulin or shortly after taking glucose-lowering medications can lead to hypoglycemia (low blood sugar), a condition that can cause confusion, dizziness, or even loss of consciousness. (These are also symptoms of drinking too much.)

Be vigilant about only drinking with food to slow the absorption of alcohol, and be sure not to exceed the American Diabetes Association's recommended amounts of alcohol: one drink a day for women and two a day for men. Also, people with complications stemming from diabetes, such as neuropathy (nerve damage) and high triglycerides (fats that circulate in the blood), should speak with their doctor about whether they should abstain from alcohol altogether. Finally, if you're taking medications to control diabetes, check with your doctor or pharmacist about whether the two can be safely mixed.

3. Stress less. For some, the frenzy of the holidays causes stress. And stress, while harmful for healthy people, is particularly detrimental for those with diabetes. Hormones released in response to stress may inhibit the body's ability to produce insulin, which, in turn, causes blood-sugar levels to soar. Manage your anxiety by carving out time for a relaxing activity — something as simple as flipping through a magazine or taking a walk may be enough — and prioritizing your "to do" list so you don't take on too much at once.

4. Get enough exercise. The time constraints of the holidays can make squeezing in a workout a challenge. Still, getting regular and consistent exercise — a minimum of 20 minutes of cardio interval training or core exercises most days of the week — is especially important if you have diabetes. If you're really pressed for time, make several short bouts of activity the goal.

5. Monitor your condition. Making healthy eating decisions is important for weight loss and maintenance, but as a diabetic it's especially important to make other healthy choices to maintain your blood-sugar levels. As always, be sure to monitor your blood sugar — especially before and after a big holiday meal — to ensure it's in the optimal range.

Dry Skin and Diabetes

A great article even if you don't have diabetes.

Learn how to soothe dry, itchy skin, especially during the cold winter months.

By Lynn Yoffee

Medically reviewed by Cynthia Haines, MD

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Itchy, dry skin, also known as xerosis, is a distraction we can all do without. It's uncomfortable and the cracked, flaky, red skin can be unattractive. If you scratch a lot, bacteria can invade those cracks and then you might even develop an infection.

The good news: You can manage dry skin even if you can't control the environmental conditions that cause it, such as cold weather or central heating.

Skin Care for Dry Skin

First, cut back on washing. "Overwashing, particularly long, hot showers, is the number one reason for dry skin," says Bruce Robinson, MD, Manhattan-based dermatologist and spokesperson for the American Academy of Dermatology (AAD).

His recommendations for people with dry skin? "Decrease their frequency of bathing, use a mild soap, and don't soap the whole body every day. And, moisturize, moisturize, moisturize."

With so many different types of moisturizers available, finding the right one for your needs can be a challenge — should you choose a lotion, a cream, or an ointment?

Dermatologist Susan C. Taylor, MD, assistant clinical professor of dermatology, College of Physicians and Surgeons of Columbia University in New York, recommends moisturizers that contain ceramides, natural lipid molecules that contain fatty acids. "Ceramides have a natural moisturizing factor. If you add ceramide to lotions and cleansers, you replace them in the skin. That's the newest twist on moisturizers," she explains.

Besides looking for a moisturizer that contains ceramides, Dr. Taylor, who is also a spokesperson for the AAD, says it's wise to choose an ointment or cream over lotion. In fact, good old-fashioned petrolatum (petroleum jelly, such as Vaseline and similar store brands) can be the most effective choice.

"The oils in petrolatum trap moisture in the skin and provide a barrier from the outside environment," Taylor says. "As long as you're not acne-prone, I don't have a problem with using petrolatum."

Dry Skin Care in Winter

It can be particularly difficult to maintain soft, pliant skin in colder weather. Take these steps to keep your skin in good shape during the winter:

• Take brief, lukewarm showers or baths. Pat dry and then immediately apply moisturizer.
• Try using a humidifier to relieve the dryness in the air. Be sure to clean it regularly according to the manufacturer's instructions to avoid mold.
• Protect your skin from the elements. Shield yourself from extreme cold and wind with layered clothing, hats, gloves, and warm shoes. Don't forget to use petrolatum-based lip balm to avoid chapped lips.
• Always use sunscreen. Regardless of the season or the weather, exposure to the sun can lead to not only dry skin, but also early aging and skin cancer.
• Apply moisturizer several times a day if needed. Older adults need to pay even more attention to their skin to keep it supple, attractive, and comfortable. As part of the normal aging process, our skin tends to lose some natural oils, making us dryer, according to Taylor. "Make sure you apply a moisturizer several times a day, particularly as you mature," she says.

Dry Skin Care: Other Considerations

In addition to what you should do, what not to do is also important when you have dry skin. There are products that you may want to steer clear of:

• Any health and beauty aid that can be very drying to the skin, like regular, non-moisturizing face and body bar soaps. Unless you are otherwise directed by your doctor, look for a mild, pH balanced soap-free cleanser instead.
• Acne-fighting chemicals, like benzoyl peroxide.

How your skin reacts, and what you should avoid, is very unique to each person. Talk to your doctor or dermatologist about your skin care regimen and see if any of the products you’re using contain ingredients that could be making your dry skin drier.

If you can't seem to get a severe case of dry skin under control, and certainly if you develop an infection, see a dermatologist for an evaluation and treatment. A fresh look at how to care for your skin might give you the improvement you’re looking for.

Spice Up Your Cooking With Herbs

A great article that will help you create great recipes by using herbs. I wanted to share.

Whether you grow them yourself or buy them at the grocery store, herbs are a healthy and delicious way to season foods without extra calories.

By Diana Rodriguez

Medically reviewed by Pat F. Bass III, MD, MPH

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No one wants to eat bland food, but ladling on sauces and gravies just adds excess fat and calories to your diet. Fortunately, calorie-free herbs add flavor without all that extra baggage, and they’re easy to use.

Herbs are edible, fragrant plants that add flavor and nutrients to many types of foods. By playing with herbal variations in your recipes, you can get a completely different taste every time you cook. Stock up on dried or fresh herbs at the grocery store or farmers’ market, or grow your own herbs indoors or out.

Fresh Herbs, Dried Herbs: What’s the Difference?

The biggest differences between dried herbs and fresh herbs are the taste and the potency of the herb, says registered dietitian Sandra Meyerowitz, RD, LD, MPH, founder of Nutrition Works in Louisville, Ky. Fresh herbs have a subtler, fresher taste, and you’ll need a much greater quantity of fresh herbs than dried herbs for the same taste effect. Be sure to follow recipe directions closely.

As for nutritional benefits, dried herbs and fresh herbs are similar, but not exactly the same, says Meyerowitz. “Leaving dried herbs around for a long time can diminish their potency.” Phytonutrients, the natural components in herbs that provide health benefits, diminish with age.

When choosing dried herbs, she advises, it’s best to buy organic so you’re sure the herbs have not been irradiated. When you're buying fresh herbs, whether at the grocery store or a farmers’ market, be sure to get them as close as possible to the day you plan to use them.

Preparing Fresh Herbs

Before cooking with fresh herbs, you'll need to wash them carefully. Rinse the herbs underneath running water, then place them on a paper towel or shake them off to dry. If you're cleaning large leaves like basil or a large bunch of parsley, place them in a bowl of cool water and swirl it around. Transfer the herbs to a clean bowl of water and continue to rinse until the water stays clear. Then dry them off and prepare them for cooking. Generally, you just want to use the leaves, not the stems, of the herb.

Storing Fresh Herbs

Fresh herbs need air to keep them fresh. Store them in the refrigerator in a plastic bag; just make sure that the bag is either open or that it has air holes poked in it. Keep them in the crisper for the most freshness.

Another way to keep herbs fresh is to place them in a glass or vase like flowers, making sure to cut off the ends immediately before placing them in about an inch of water. Put them in fresh water each day, and keep them stored in the refrigerator. Use them as soon as you can, as the flavor can become weaker with time.

Growing Your Own Herbs

Growing herbs is not difficult. Here are some herbs that won’t challenge your green thumb and will add delicious flavor to your meals:

• Oregano and basil for pasta dishes and sauces
• Rosemary and thyme for chicken and vegetable dishes
• Dill for cauliflower, cucumbers, and fish and fish sauces
• Parsley for fish, soups, vegetables, and tomato sauce
• Mint for salad, beverages, and desserts
• Marjoram for stews, soups, and eggs
• Cilantro for Mexican and Thai dishes
• Tarragon for yogurt and sour cream, beans, and roasted chicken

Besides being easy to grow, fresh herbs are convenient to just pluck as you need them, clean them, and add them to your dish. Try to pick herbs in the morning when the flavor will be best and the herbs will be at their freshest.

Growing your own herbs allows you to control how they’re grown — you can rest assured that they're pesticide-free and grown in organic soil when you have your own indoor or outdoor herb garden. You'll need to follow individual growing instructions for each herb because each one grows best in certain soil and temperature conditions; some may need sun while others prefer shade, and some may require more space to grow than others.

Whether you opt for fresh or dried, herbs are great ingredients in healthy recipes, allowing you to enjoy meals that are full of flavor, while sparing you the extra calories.

How Fermented Foods Aid Digestion

Another great article that I wanted to share.

Kefir, kimchi, sauerkraut, sourdough bread, and yogurt are all surprisingly good for your digestive system. Get some ideas for adding a fermented food or two to your diet.

By Madeline Vann, MPH

Medically reviewed by Lindsey Marcellin, MD, MPH

If you think about fermentation at all, you probably think about alcohol. But there are many other kinds of fermented foods — such as yogurt — out there. Fermented food uses microorganisms to convert sugars into lactic acid, creating a signature sour taste.

That sour taste — which many people may find unfamiliar — should not be equated with unhealthy or expired. In fact, including fermented foods in your diet a few times a week or more could be beneficial for your health.

Fermented foods include:

• Miso. A paste made of fermented soy beans, it forms the base of soups or glazes.
• Sauerkraut. This familiar condiment is made of finely shredded fermented cabbage.
• Sourdough bread. Real sourdough bread is made with milk and other foods that have been allowed to ferment before making the bread dough.
• Kefir. A fermented drink made from milk.
• Yogurt. Yogurt includes live bacteria called probiotics.
• Kimchi. A traditional Korean dish made from pickled vegetables like cabbage or radish.
• Buttermilk. Buttermilk also includes probiotics.
• Natto. These fermented soybeans are a traditional Japanese breakfast dish.
• Poi. A fermented paste made from taro root.
• Tempeh. A cake made of fermented soybeans.

The Benefits of Fermented Foods

“Fermentation is almost like the beginning of digestion,” explains dietitian Sheah L. Rarback, MS, RD, director of nutrition at the Mailman Center for Child Development at the University of Miami Miller School of Medicine in Florida. Because of this process, for example, many people who can’t tolerate milk can comfortably eat yogurt.

Fermented foods are not always labeled as such. For example, you may see the term cultured instead of fermented, but these terms refer to foods that have similar health benefits. Foods that are labeled “pickled” are also fermented foods. Also, fermented foods may contain probiotics.

These good bacteria provide the digestive health benefits associated with fermentation.

Rarback says fermented foods “are a way to put your colon back into balance. Also, the fermented foods even help your body digest, absorb, and get better use of the foods you’re eating.” You may need to eat these foods more if you are taking antibiotics or if you have other health conditions that make it hard to digest foods. Some people are less able to digest certain enzymes as they get older. “Fermented foods counter that process,” Rarback says.

Getting Fermented Foods in Your Diet

Even if you know that including kefir or miso in your diet is good for you, adding them into your weekly meal plan can be a bit more challenging. The taste of fermented foods — even a well-known supermarket item like sauerkraut — may seem a bit exotic or unfamiliar.

Rarback advises taking baby steps and gradually increasing your consumption. “Any time you’re adding new foods into the diet, don’t overload,” she says. The last thing you want to do is get turned off or overwhelmed by the new palate.

For example, Rarback says she enjoys plain Greek yogurt now that she has been including it in her diet for a while.

Manufacturers are responding to the public’s wariness with new products. Kefir is a good example. It is increasingly available with added flavors, such as strawberry.

You can also turn to the Internet for recipes and ideas. “A lot of these foods are not a part of our typical diet, so go online and look up miso cooking, for example,” suggests Rarback, who says she took a macrobiotic cooking class that taught her how surprisingly simple it is to prepare miso soup or a miso glaze for fish.

“Just because it’s exotic and new doesn’t mean it’s difficult,” she says.

She also warns against prepackaged foods. For example, you may not get the same fermentation benefits from prepackaged sourdough bread or just-add-water miso soup as you would if you made it yourself or bought it from a local authentic vendor.

Some fermented foods come with a lot of salt. “You still need to read food labels,” says Rarback, who says that people who are watching their salt may need to pay careful attention to the details of the fermented foods they want to try.

Choosing Kids' Breakfast Cereals

The statement below has been a fact of breakfast life for as long as I can remember so when I ran across this article about choosing their cereal, I had to share.

You want a breakfast cereal that is high in fiber and low in sugar. Your kids just want the one in the coolest-looking box. Here are 10 tips for choosing a healthy breakfast cereal.

By Beth W. Orenstein

Medically reviewed by Pat F. Bass III, MD, MPH

A supermarket’s cereal aisle is loaded with breakfast cereal choices — enough to make your head spin. How do you, as a parent, choose wisely so your kids are eating a healthy breakfast? The key is to read the nutritional information and not the marketing slogans shouting from the brightly colored boxes.

Here are 10 tips for choosing a healthy breakfast cereal that will deliver great kids’ nutrition:

1. Go for high fiber. A healthy breakfast cereal should have at least 3 grams of fiber per serving, says Suzanne Farrell, MS, RD, a Denver-based spokeswoman for the American Dietetic Association. “Breakfast is an excellent time to sneak more fiber into your kids’ diet.” It doesn’t matter whether it’s soluble or dietary fiber as long as it has at least 3 grams, she says. The higher the fiber content of the breakfast cereal, the longer they’ll feel full after eating it.

2. Count the calories. “A good guideline is a cereal that has about 150 calories or fewer per serving,” Farrell says. Check the serving size. “The serving size of some of your more dense cereals may be smaller than you’re used to.” A good serving size is 3/4 to 1 cup. Your kids should feel full if they eat that amount.

3. Look for low sugar. “I love for the sugar content to be in the single digits,” Farrell says. “So anything that’s less than 10 grams is okay. A rule of thumb is to stick to those that are 6 to 8 grams.” No one type of sugar is better than another, Farrell says. Some studies suggest that consuming high-fructose corn syrup can trigger the body to crave more sweets. High-fructose corn syrup is one of the more popular sugars added to foods, including breakfast cereals, Farrell says, “but sugar is sugar, whether it’s high-fructose corn syrup or molasses or honey, and the body will metabolize it as sugar.”

4. Don’t be fooled by granola. People assume that granola is a healthy breakfast food. “But some granolas can be high in sugar, fat, and calories,” Farrell says. If your kids like granola, buy them some, but use it sparingly. “Think of it as a condiment for the top of a lower-calorie, lower-sugar cereal,” Farrell suggests. Also beware of cereals labeled “low-fat” or “fat-free” as they may actually be higher in sugar and calories. Read the label and see for yourself.

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5. Get the “whole” picture. As with all foods, breakfast cereal ingredients will be listed in the order of their highest to lowest concentration. When looking for the best in kids’ nutrition, you want the very first ingredient listed on the cereal box to be a whole grain. It could be whole wheat, whole oats, or whole oat flour. “When you see the world ‘whole,’ it’s indicative of whole grain,” Farrell says. Just "wheat" alone, however, does not necessarily mean whole wheat.

6. Run hot and cold. Both hot and cold cereals can meet the criteria for healthy breakfast choices, Farrell says. “I buy both and give my daughter the option of whether she’d like hot or cold each day. Variety is key,” she adds. “You want to change it up.” Of course, hot cereal can be especially comforting on a cold morning. Make it with milk to add some protein to the meal.

7. Consider going generic. Choosing brand names over store or private labels doesn’t really matter, Farrell says. Store-brand or generic cereals can be just as nutritious as the brand names. “In these economic times, it’s definitely worth it to check out the generic. Definitely give those a chance,” she advises.

8. Organic isn’t a must. When it comes to cereal, organic is not superior, Farrell says — it’s more a matter of personal preference. If you want your kids to eat only organic, buy organic cereal, but it’s not necessary for kids’ nutrition, she says. When it comes to putting fruit on top of the cereal, that’s where you may want to choose organically grown, she explains. And keep in mind that a cereal labeled “natural” doesn’t mean it’s any better either, Farrell says. It still could be high in sugar and sodium.

9. Go for the vitamins and minerals. Most breakfast cereals are fortified with vitamins and minerals, enough to supply approximately 25 percent of the daily value. Some have much more. If your kids are taking vitamins, 25 percent is good. If not, maybe you want those with a higher percentage.

10. Pick what your kids like. You might buy the best cereal in terms of kids’ nutrition, but if they don’t like the taste, they won’t eat it, and you’ve wasted your money. If they only want high-sugar cereals or ones with chocolate bits, give them some, but in small amounts. Mix their favorites with yours, Farrell says. That way you both will be happy.

Don’t let the choices in the cereal aisle overwhelm you. Read labels, not marketing slogans, and look for breakfast cereals that are high in fiber, low in sugar, and fortified with vitamins and minerals.

Aloha Chicken (Diabetic)

2 1/2 pounds chicken pieces; skinned
2 low sodium chicken bouillon cubes

1 tsp. light soy sauce

2 tablespoons cornstarch

1/4 cup water
1 tablespoon olive oil
1 cup chopped green pepper
1 cup thinly sliced radishes
1 (8-ounce) can pineapple chunks in juice, reserve 1/2 cup juice
Freshly ground pepper to taste
Hot cooked rice
Chow mein noodles (optional)

1. Place chicken in cooking pot and add enough water to just cover. Bring to a boil; add bouillon cubes and simmer chicken, covered, until tender, about 30 to 35 minutes. Remove meat from bones and cut into chunks. Reserve 1 cup chicken broth
2. Combine 1 cup reserved chicken broth with the reserved 1/2 cup pineapple juice and soy sauce; set aside.
3. In small bowl, mix cornstarch with 1/4 cup cold water; set aside.
4. Heat oil in large skillet over medium-high heat and saute the green peppers and radishes until crisp tender, about 2 to 3 minutes. Add pineapple and chicken.
5. Pour chicken broth mixture over chicken/vegetable mixture; heat to boiling and stir in the cornstarch mixture. Cook, stirring constantly, until mixture has thickened and is heated thoroughly. Season with pepper as desired.
6. Serve over hot cooked rice and sprinkle chow mein noodles on top, if desired.

Makes 6 servings.

Nutrition Information Per Serving: (3/4 cup mixture; 3/4 cup cooked rice): Calories 320, fat 7g, cholesterol 58mg, carbohydrate 39g, sodium 314mg.

FoodExchanges: Bread 2 1/2, Meat 2.

Ways to Cut Your Cancer Risk

I found this informative and decided to share.

You probably already know the top cancer cause — smoking. But you may not be as familiar with all of the other six.

By Lynn Yoffee

Medically reviewed by Pat F. Bass III, MD, MPH

Because of medical advances and new treatment options, many forms of cancer have become manageable chronic illnesses, like diabetes.

And other discoveries have shown that it's possible to cut your cancer risk. From diet and lifestyle changes to avoiding toxic chemicals and too much sun exposure, simple changes can make a big difference.

Cancer Risk No. 1: Tobacco

Tobacco kills. Smoking can damage almost every organ in your body and is a known cause of at least 15 different types of cancer.

The risks for cancer aren't limited to cigarettes. Cigars, pipes, chewing tobacco, and the smokelesss tobacco called snuff are all linked to cancer.

Want another reason to quit? Secondhand smoke is a cancer cause, too. Tens of thousands of people — including children — have diseases ranging from asthma and pneumonia to sudden infant death syndrome and even ear infections as a result of secondhand smoke.

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Cancer Risk No. 2: Obesity

Being overweight or obese is a known cancer cause. In fact, excess weight is linked to an increased risk for developing more than a dozen types of cancer, including breast and pancreatic cancers. The American Cancer Society stresses the need to keep your weight in check by, first, eating right:

• Eat a diet limited in processed and red meats and including five or more servings of fruits and vegetables every day. Eat whole grains instead of processed grains.
• Limit your alcohol intake to one drink per day for women or two for men.

Cancer Risk No. 3: No Exercise

Diet alone usually isn't enough to maintain a healthy body and cut your cancer risk. So, pick an activity that suits your level of fitness and get moving.

• Adults should be physically active for at least 30 minutes on five or more days a week.
• Children should engage in physical play for at least 60 minutes five days per week.

Cancer Risk No. 4: Sun Exposure

About one million cases of skin cancer are diagnosed each year in the United States and most are sun related. Melanoma, the most serious skin cancer, can be fatal. You can lower your risk for skin cancer by limiting the time that you spend in the sun, especially between 10 a.m. and 4 p.m. Take these additional steps:

• Seek out shade, especially during the middle of the day.
• Use sunscreen and wear protective clothing, specifically the kind you can't see through when held up to a light.
• Wear a hat and protect your eyes with sunglasses that have 99 percent UV absorption.
• Follow these rules even on cloudy days.
• Avoid sun lamps and tanning beds because they can cause the same type of skin damage as the sun.

Cancer Risk No. 5: Infection

Infections from viruses, bacteria, and parasites are a known cancer risk in up to 20 percent of all cancers. Several of those viruses are sexually transmitted, such as human papillomavirus (HPV) and human immunodeficiency virus (HIV).

You can reduce your risk for getting these types of viruses by using condoms during sex. Women can reduce their risk of cancer from HPV by getting a vaccine. In fact, the American Cancer Society now recommends the HPV vaccine for girls who are nine and older.

Cancer Risk No. 6: Chemical Exposure

A variety of substances found in common products are known to be a cancer cause. Two of particular interest:

• Asbestos, a fibrous substance, is found in many older buildings where it was used as insulation and as a fire-retardant; inhaling it can cause cancer. So be sure to have your home checked for asbestos before beginning any sort of renovation. Carpenters and other skilled workers who deal with remodeling older homes should investigate proper safety precautions before working in buildings that contain asbestos.
• Tetrachloroethylene is a solvent used in dry cleaning. While wearing dry-cleaned clothes isn't considered dangerous, those who work in a dry cleaning business should change clothes after work, wash work clothes regularly, and keep their food out of the work area.

Cancer Risk No. 7: Consumer Products

Antiperspirants, talcum powder, hair dye, aspartame, and some cosmetics have all been reported as possible cancer causes, often incorrectly. The truth is that there is no conclusive evidence that any of these products cause cancer. But the U.S. Food and Drug Administration continues to monitor various studies and issues periodic updates.

Can Cinnamon Help Treat Diabetes?

Some studies have investigated the effect of cinnamon on blood sugar levels, but there aren't enough of them or enough carefully compiled results — or consistency in those results — to draw hard and fast conclusions yet. "There's not very much research on it," explains Philip A. Kern, MD, an endocrinologist and director of the Barnstable Brown Diabetes and Obesity Center at the University of Kentucky College of Medicine in Lexington. But there is potential.

The studies that have tried to measure the effects of cinnamon on blood sugar levels in type 2 diabetes have been small and not well controlled. In general, a reliable study is one that is large (at least 500 to 1000 patients), has patients randomly assigned to different groups, and is double blind — meaning neither the researchers nor the subjects know who is getting the treatment. That type of detailed and careful research just hasn't been done on the subject of cinnamon’s role in diabetes, says Dr. Kern, adding that the results of the small studies that have been conducted "are all over the place."

"Some say that the cinnamon does lower blood sugar or improves some other measure — some studies report a benefit, and some studies don't report a benefit," says Kern. His initial reaction was dubious, he admits, but after studying what little research is available, the effects of cinnamon are "probably something deserving of a larger study."

For instance, one study suggests that cinnamon may be effective in lowering blood sugar levels because it has a similar effect on the body as insulin, the hormone that people with type 2 diabetes produce in insufficient amounts.

Cinnamon: A Dash or a Dollop?

The amount of cinnamon needed to produce a positive effect is unclear. In some of the clinical trials, diabetic patients were given about 1 gram of cinnamon in a capsule — that amount of pure cinnamon is about the size of the tip of your pinkie finger.

Swallowing that much cinnamon powder would be downright painful (and probably not taste very good), so Kern says you shouldn't try to ingest cinnamon on your own in an effort to lower blood sugar. You also shouldn't chow down on a big cinnamon bun or sip a cinnamon latte, thinking you're getting a health benefit — even if additional research concludes that cinnamon is of benefit in lowering blood sugar and managing diabetes, Kern says you're still not getting a free pass for the sugar and calories.

So what's the take-away message? Kern believes it's not so much that people with diabetes should eat more cinnamon, but that "maybe [it] has a property that might be beneficial." He adds, "If you could figure out exactly what it is about cinnamon, you could design a drug that would target that beneficial property.”

So, Kern says, if anything does come of cinnamon as a blood sugar-lowering agent, the recommendations for patients with diabetes will be in the form of a new medication that has captured the properties of cinnamon, not necessarily dietary changes.

Veggie Stir-Fry and Diabetics

For a more exotic lunch, go for a bowl of vegetable stir-fry and brown rice. Avoid the fast-food version, which can be high in fat and sodium, and make it yourself by sautéing the vegetables with a healthy cooking spray and soy sauce. Prepare it the night before for dinner, making enough to bring leftovers for lunch.

Tuna, Chicken, Shrimp Salads and Diabetics

When you make these protein-based mixes, you can control the mayonnaise and the good-health factor. Choose low-fat mayonnaise, and not too much of it. Add fiber and bulk with chopped celery, diced bell pepper, and chopped onions to taste. Serve on whole-grain bread or scoop onto a bed of lettuce.

Pizza and Diabetics

Pizza can be a good choice &mash; in moderation. Choose a thin-crust variety, ask for light cheese, and include vegetables as the topping instead of fatty meats like pepperoni.

Pasta and Diabetics

As long as you choose whole-grain pasta, you can eat all types of noodles, such as penne, angel hair, or spaghetti. Top it with a healthy tomato sauce, then add chicken, shrimp, or turkey meatballs and a variety of vegetables. Add a crisp salad and you have a healthy and filling lunch.

Hearty Soups and Diabetics

Soup can be a good option for lunch, with many healthy choices to consider. Chicken noodle, chicken and rice, and tomato (made without cream) are all good soup choices. Others include butternut squash, gazpacho and other chunky vegetable varieties, miso, and pasta and bean soups. Avoid cream-based soups and chowders. Remember, soup freezes well. You can make a large batch and freeze it in individual containers; with a microwave you have a nearly instant lunch.

Sandwiches and Diabetics

As with salads, there are many ways to spice up a sandwich. Start with whole-grain bread or a whole-wheat tortilla. Add lean meat, such as turkey, ham, or grilled chicken; layer on your choice of veggies; add mustard, low-fat mayo, or hummus to the mix — and you have a filling and tasty lunch. Stay away from greasy chips, French fries, and other fattening sides. Instead choose fruit, a few pretzels, or carrot and celery sticks to complement your meal.

Superfoods for Your Diabetic Diet Part 10 Tomatoes

Tomatoes

Here's another colorful vegetable that contains large amounts of nutrients like iron and vitamins C and E. Tomatoes are very versatile and can be used in many different recipes. Cooked tomato products like stewed tomatoes and ketchup also deliver the important nutrient lycopene.

Superfoods for Your Diabetic Diet Part 9 Whole Grains

Whole Grains

Any time you want bread, pasta, or cereal, you need to make sure it's made with whole grains. The germ and bran contained in whole grains have large amounts of nutrients like magnesium, chromium, omega-3 fatty acids, and folate; these are stripped out of wheat when it’s processed into white flour products. Whole-grain foods also contain lots of fiber.

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Superfoods for Your Diabetic Diet Part 8 Dark, Leafy Green Veggies

Spinach, collard greens, and kale pack high levels of nutrients like vitamins A and C and calcium, as well as being low in calories and carbohydrates. Other great choices in this group include bok choy and mustard greens.

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Superfoods for Your Diabetic Diet Part 7 Sweet Potatoes

Sweet Potatoes

Many people with type 2 diabetes love potatoes, but can't afford the starch. Sweet potatoes are a great alternative, McLaughlin says. They are high in fiber and vitamins A and C.

Next: Dark, Leafy Green Vegetables

Superfoods for Your Diabetic Diet Part 6 Broccoli

Broccoli

High in vitamins A and C, broccoli is another low-carbohydrate, low-calorie, high-fiber food that has antioxidant and anti-cancer properties, McLaughlin says. Broccoli also is very filling, a plus for people who need to lose weight. "Try eating a six-inch salad plate full of cooked broccoli," she says. "It will fill you up and give you 75 calories at most."

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