Relationship of diabetes to high blood

Beware of High Blood Pressure

Source: Natural Supplements for Diabetes

Author: Frank Murray

Beware of High Blood Pressure

High blood pressure (hypertension) is reported more often in Type 1 and Type 2 diabetics than in
the general population. A lower blood pressure goes a long way in preventing heart disease and
stroke. In determining a blood pressure reading, physicians evaluate the systolic pressure (when
the heart is beating) and diastolic pressure (when the heart rests between beats). Both systolic
and diastolic pressures are measured in millimeters of mercury (mmHg). Blood pressure
increases with age, and it is more prominent among African-Americans than other groups. A
reading of 140/90 is considered mild hypertension.

There are numerous ways of lowering blood pressure naturally without the use of drugs. These
include vitamin C, vitamin E, coenzyme Q10, fiber, fish oil, magnesium, potassium, calcium,
garlic, flavonoids, and others. Caffeine, alcohol and licorice can elevate blood pressure in
susceptible people.

Almost 50 million Americans (25% of the adult population) have blood pressure of 140/90
mmHg or more or take antihypertensive medications according to Medical and Health Annual,
1994. Hypertension (high blood pressure) increases with age and is more prevalent among
African-Americans than in whites.

To understand high blood pressure as a diabetes risk factor, let's first look at the basics of the
heart. The heart is the center of the circulatory system, which supplies tissues and organs with
blood, thus delivering vital nutrients and removing the products of metabolism, the publication
said.

The heart's pumping action brings a flow of blood through a series of tubes (arteries) that have an
ability to expand or contract. The arteries, which carry blood from the heart to the tissues, divert
into vessels of progressively smaller diameter as they distance themselves from the heart, finally
dividing into millions of tiny aristoles that cannot be seen by the naked eye. Pusatile high-
pressure flow is converted to the continuous low-pressure that is needed for the exchange of
material between capillaries - the smallest blood vessels in the body - and the cells. Finally,
blood is returned to the heart through the veins.

A person's heartbeat changes the pressure inside the arteries, with the maximum pressure,
reached during the heart's contraction (systole), being called systolic or beating blood pressure.
The minimum pressure, which occurs when the heart relaxes during beats (diastole), is diastolic
blood pressure. Both systolic (the first number in a blood pressure readout) and diastolic (the
second number) pressures are measured in millimeters of mercury (mmHg).
"Sometimes kidney disease or impaired circulation to one or both kidneys due to a narrowing of
the kidney artery is the culprit in hypertension", the publication continued. "However, congenital
narrowing of the aorta or an adrenal gland tumor is implicated. This cause of high blood pressure
is documented in fewer than 10% of patients. When no cause is identified, hypertension is coded
'essential' or primary. Levels of various hormones produced and secreted by the adrenal glands
are elevated in some cases but not in others. Renin (not to be confused with rennin, an enzyme
that coagulates milk), an enzyme released by the kidneys, may be present in high, normal or low
amounts."

The publication added that even those with well-controlled hypertension have an increased risk
of cardiovascular and kidney complications compared with those with normal blood pressure
(120/80 mmHg). The relative risk of coronary heart disease rises progressively at every level of
systolic blood pressure, from 100 to 129 mmHg upward. A large clinical study estimated that
49% of the coronary heart disease deaths that occurred in more than 360,000 men aged 35 to 57
years of age were attributable to systolic blood pressure above the optimal level. Interestingly,
about one-fifth of the deaths were in those with systolic blood pressures of 130 to 139 mmHg,
which is considered "high-normal" blood pressure. A number of studies have documented a
similar increased risk in women, the publication said.

High blood pressure, as we know, is a major risk factor for coronary heart disease. In one
instance, prevalence of hypertension in adults over 18 years of age was 24%. In 1994, for
example, 32.1% of all deaths were attributed to heart disease and 6.8% to stroke.

High blood pressure is reported with greater frequency in Type 1 and Type 2 diabetics than in
the general population, according to Seymour L. Alterman M.D., and Donald A. Kullman, M.D.
Uncontrolled diabetes contributes to the accelerated buildup of fatty deposits in the arteries
(atherosclerosis), and it plays a prominent role in the development of high blood pressure.

It also has been suggested that hypertension may be related to insulin resistance that is found in
diabetes and in obesity, they said. With insulin resistance, many Type 2 diabetics produce
enough insulin, but their bodies do not respond well to the hormone. This can be due to a person
being overweight or having too many fat cells, which do not react to insulin. In addition, as
people age, their body cells lose some of their ability to handle insulin.
Eating Right With Diabetes

Medical Information From The Cleveland Clinic

Maintaining a healthy diet is important for everyone, but it is especially important for people
with diabetes. Following the right meal plan can make all the difference to a person struggling to
keep their blood sugar under control. But what is the right meal plan? How much of which food
group should you eat? Along with a visit to a dietician, this guide should help answer questions
you may have.

Understanding Carbohydrates and Fiber

Carbohydrates provide fuel for the body in the form of glucose. Glucose is a sugar that is the
primary means of energy for all of the body's cells. There are two types of carbohydrates --
simple and complex.  Simple carbohydrates are sugars -- they are found in refined sugar, and in
fruits. Complex carbohydrates are the starches -- they are found in beans, nuts, vegetables and
whole grains. They are considered very healthy mostly because they are digested by the body
slowly and provide a steady source of energy. Carbohydrates have the most immediate effect on
your blood glucose since carbohydrates are broken down into sugar early during digestion. It is
important to eat the suggested amount of carbohydrate at each meal, along with some protein and
fat.

Carbohydrates are mainly found in three food groups: fruit; milk and yogurt; and bread, cereal,
rice, pasta, and starchy vegetables. You will need to consider the total amount of carbohydrates
when working out your daily meal plan.

What Is Carbohydrate Counting?

Counting grams of carbohydrate and evenly distributing them at meals will help you control your
blood glucose. Carbohydrate counting is a method of meal planning that is a simple way to keep
track of the amount of total carbohydrate you eat each day.

Instead of following an exchange list, you monitor how much carbohydrate (sugar and starch)
you eat daily. One carbohydrate choice is equal to 15 grams of carbohydrate.

With carbohydrate counting, you plan your carbohydrate intake around the amount of insulin
that's available to process it. The insulin can be either injected or naturally produced by your
body. If you eat more carbohydrate than your insulin supply can handle, your blood glucose level
goes up. If you eat too little carbohydrate, your blood glucose level may fall too low.

A registered dietitian will help you figure out a carbohydrate counting plan that meets your
specific needs. For adults, a typical plan generally includes three to four carbohydrate choices at
each meal, and one to two carbohydrate choices as snacks. With carbohydrate counting, you can
pick almost any food product off the shelf, read the label, and use the information about grams of
carbohydrate to fit the food into your meal plan.

Carbohydrate counting is most useful for people who take multiple daily injections of insulin,
use the insulin pump or who want more flexibility and variety in their food choices. The amount
and type of insulin you are prescribed may affect the flexibility of your meal plan.

Carbohydrate counting may not be for everyone, and the traditional method of following food
exchange lists may be used instead.

How Much Fiber Should I Eat?

Fiber is the indigestible part of plant foods and it plays an important role in the digestive process.
Fiber helps move foods along the digestive tract and adds bulk to stool to speed its passage
through the bowel and promote regular bowel movements. Fiber also delays sugar absorption,
helping to better control blood glucose levels. In addition, fiber binds with cholesterol and may
reduce the level of cholesterol in the blood. Lastly, fiber helps prevent constipation and reduces
the risk of certain intestinal disorders.

The goal for all Americans is to consume 25 to 35 grams of fiber per day. The best way to
increase your fiber intake is to eat more of these fiber-rich foods:

 Fresh fruits and vegetables

 Cooked dried beans and peas
 Whole grain breads, cereals, and crackers
 Brown rice
 Bran products

Understanding Fat

Since diabetes raises your risk of developing heart disease, eating foods lower in fat - especially
saturated fat - is particularly important to keep that risk as low as possible. In addition, limiting
calories from fat will help you lose any extra weight, especially when combined with an exercise
program.

Here are some general guidelines for selecting and preparing low-fat foods:

 Select lean meats including poultry, fish, and lean red meats. When preparing these foods,
don't fry them. Instead, you can bake, broil, grill, roast, or boil.
 Select low-fat dairy products such as low-fat cheese, skim milk, and products made from
skim milk such as nonfat yogurt, nonfat frozen yogurt, evaporated skim milk, and buttermilk.
Remember to include dairy products in your daily carbohydrate count.
 Use low-fat vegetable cooking spray when preparing foods.
 Select lower fat margarines, gravies and salad dressings, and remember to watch the
carbohydrate count on condiments and dressings.
 All fruits and vegetables are good low-fat choices. Remember to include fruit and starchy
vegetables in your daily carbohydrate count.

Your registered dietitian can provide more information on how to prepare and select low-fat
foods.

Understanding Salt

Having diabetes puts you at greater risk for high blood pressure. High levels of sodium (salt) in
your diet can further increase that risk. So your healthcare provider or dietitian may ask you to
limit or avoid these high-sodium foods:

 Salt and seasoned salt (or salt seasonings)

 Boxed mixes of potatoes, rice, or pasta
 Canned meats
 Canned soups and vegetables (with sodium)
 Cured or processed foods
 Ketchup, mustard, salad dressings, other spreads, and canned sauces
 Packaged soups, gravies, or sauces
 Pickled foods
 Processed meats: lunch meat, sausage, bacon, and ham
 Olives
 Salty snack foods
 Monosodium glutamate or MSG (often added to Chinese food)
 Soy and steak sauces

Low-Sodium Cooking Tips

 Use fresh ingredients and/or foods with no salt added.

 For favorite recipes, you may need to use other ingredients and eliminate or decrease the salt
you would normally add. Salt can be removed from any recipe except from those containing
yeast.
 Try orange or pineapple juice as a base for meat marinades.
 Avoid convenience foods such as canned soups, entrees, and vegetables; pasta and rice
mixes; frozen dinners; instant cereal; and pudding, gravy, and sauce mixes.
 Select frozen entrees that contain 600 milligrams or less of sodium. However,limit yourself
to one of these frozen entrees per day. Check the Nutrition Facts label on the package for sodium
content.
 Use fresh, frozen, no-added-salt canned vegetables, or canned vegetables that have been
rinsed before they are prepared.
 Low-sodium canned soups may be used.
 Avoid mixed seasonings and spice blends that include salt, such as garlic salt.

What Seasonings Can Replace Salt?

Herbs and spices are the answer to improving the natural flavors in food without using salt.
Below are some mixtures to use for meats, poultry, fish, vegetables, soups, and salads.

Spicy Blend
2 tablespoons dried savory, crumbled
1/4 teaspoon freshly ground white pepper
1 tablespoon dry mustard
1/4 teaspoon ground cumin
2 1/2 teaspoons onion powder
1/2 teaspoon garlic powder
1/4 teaspoon curry powder

Saltless Surprise
2 teaspoons garlic powder
1 teaspoon basil
1 teaspoon oregano
1 teaspoon powdered lemon rind or dehydrated lemon juice

Herb Seasoning
2 tablespoons dried dill weed or basil leaves, crumbled
1 teaspoon celery seed
2 tablespoons onion powder
1/4 teaspoon dried oregano leaves, crumbled
 A pinch of freshly ground pepper

Spicy Seasoning
1 teaspoon cloves
1 teaspoon pepper
2 teaspoons paprika
1 teaspoon coriander seed (crushed)
1 tablespoon rosemary

 
http://www.diabetesinfocenter.org/View.aspx?url=Blueberry_Pancakes

Blueberry Pancakes

Ingredients:

1 c plain nonfat yogurt

1 carton egg substitute
1/2  tsp vanilla
1 c whole wheat flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1 c frozen blueberries, thawed, washed and drained

Directions:

In a large bowl, combine yogurt, egg substitute and vanilla. In a separate bowl, combine
remaining dry ingredients. Mix dry and liquid ingredients. Fold in blueberries. Pour ¼  cup of
batter onto a nonstick skillet lightly coated with cooking spray. When bubbles start to appear,
flip the pancake and cook until golden brown.

Makes 10 Large Pancakes.

Dietary Exchanges: 1/2 Starch, 1/2 Fruit

Nutrients Per Serving:

78 Calories
14 gCarbohydrates
5 gProtein
10 mg Cholesterol
131 mg Sodium
29 mg Dietary Fiber

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Old-Fashioned Potato Salad

Ingredients:

2-1/4 pounds red boiling potatoes, cooked, cooled, skinned

3/4 cup celery, small dice
1 cup Vidalia or other sweet onion, finely diced
1 cup Best Foods/Hellman's Light Mayonnaise
4 large eggs, hard boiled
1 large clove garlic, halved
2 to 3 Tbsp red wine vinegar
1-1/2 tsp salt, or to taste
1-1/2 tsp freshly ground black pepper, or to taste

Directions:

Put whole potatoes in a 5-quart pot; cover with water to about 2-inches above potatoes, lightly
sprinkle with salt and bring to a boil. When potatoes come to a full boil, reduce heat to medium,
cover and adjust lid to let steam escape. Cook about 20 to 25 minutes; test for tenderness with a
meat fork. DO NOT OVERCOOK. When potatoes are done, drain and set aside until cool
enough to peel. Cut a large garlic clove in half and rub the sides and bottom of the serving bowl
with each half of the garlic clove. After rubbing the bowl, mince the garlic clove halves and set
aside. Prepare remaining ingredients, beginning by cutting the potatoes into the serving bowl,
including the minced garlic. Add fat-reduced mayonnaise and about 2 Tbsp of the red wine
vinegar. Mix all ingredients thoroughly, adding more vinegar a few drops at a time, if needed,
until desired consistency and taste is reached. Salt and pepper to taste. Chill at least 2 to 3 hours
before serving.

Makes 8 One-Cup Servings.

Dietary Exchanges: 1 1/2 Starch, 1 Fat

Nutrients Per Serving:

92 Calories
8 g Total Fat
2 g Saturated Fat
23 g Carbohydrate
7 g Protein
111 mg Cholesterol
596 mg Sodium
3 g Fiber

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Stuffed Portabella Mushrooms

Ingredients:

4 large portabella mushrooms

1 tsp olive oil
1/2 c chopped onion
1/2 c chopped red and green bell pepper
2 cloves chopped garlic
1 c 2% cottage cheese
2 tsp Worcestershire sauce
1/4 c whole wheat bread crumbs
non-stick cooking spray
1/2 tsp paprika
2 tbsp parmesan cheese 

Directions:

Preheat oven to 350 degrees. Clean mushrooms and remove the stems. Heat olive oil in a non-
stick skillet over medium-heat and add onion, bell pepper and garlic and sauté for 5 minutes until
veggies are tender. Remove from heat and stir in cottage cheese and Worcestershire sauce and
breadcrumbs. Divide mixture evenly among mushroom caps. Coat a glass baking dish with
cooking spray and place filled mushroom caps in dish. Sprinkle with paprika. Bake uncovered
for 20 minutes. Sprinkle with parmesan cheese before eating. This can be made ahead and eaten
as a snack, or used as a meal and eat more than one with a salad or grilled chicken or steak. 

Makes 4 Servings.

Nutrients Per Serving:

101 Calories
3g Fat
7g Carbohydrates
10g Protein

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South of the Border Pizza

Ingredients:

1/3 c frozen mixed pepper and onion stir-fry

1/4 c mild or medium salsa
1/4 c shredded reduced-fat Cheddar cheese
1 whole-wheat English muffin

Directions:

In a medium non-stick skillet coated with non-stick spray coating, cook the onion and pepper
mixture over medium heat, stirring frequently, until the onion is tender, about 4 to 6 minutes.
Meanwhile, divide the salsa evenly between the English muffin halves, and spread it evenly over
each half. Sprinkle the cheese evenly over the two halves. Toast the muffin halves in a toaster
oven until the cheese melts. When the onion and pepper mixture is done, top the pizza halves
with the pepper mixture, dividing it evenly.

Makes 2 Servings.
Dietary Exchanges: 1 Starch, 1 Medium Fat Meat

Nutrients Per Serving:

165 Calories
7 g Fat
15 g Carbohydrate
4 g Sugars
12 g Protein
20 mg Cholesterol
426 mg Sodium
2 g Dietary Fiber

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Salsa Chicken

Ingredients:

8 c finely shredded iceberg lettuce

3 tbsp chili powder
1 tsp ground cumin
1 lb boneless, skinless chicken breast, cut into 1" pieces
2 large egg whites
2 tbsp extra-virgin olive oil
8 oz chunky tomato salsa
1/2 c fat-free sour cream
Cilantro sprigs (optional)

Directions:

Divide the lettuce among 4 individual plates, cover and set aside. In a large bowl, combine the
chili powder and cumin. Add the chicken, turning to coat. Lift the chicken from the bowl,
shaking off the excess coating. Dip the chicken into the egg whites, then coat again with the
remaining dry mixture. Heat  the oil in a wide nonstick frying pan or wok over medium heat.
When the oil is hot, add the chicken and stir-fry gently until no longer pink in the center. Cut to
test (5-7 minutes). Remove the chicken from the pan and keep warm. Pour the salsa into the pan;
reduce the heat to medium and cook, stirring, until the salsa is heated through and slightly
thickened. Arrange the chicken over the lettuce; top with the salsa and sour cream. Garnish with
cilantro sprigs, if using.

Makes 4 Servings.

Nutrients Per Serving:

266 Calories
10 g Fat
2 g Saturated Fat
12 g Carbohydrates
32 g Protein
66 mg Cholesterol
457 mg Sodium
5 g Fiber