Diet plan, eating plan, meal plan... whatever you call it, choosing what to eat is an important part of your day—especially if you are managing diabetes. Recipes for Healthy Living is a FREE resource from the American Diabetes Association, created to make eating healthy easier for you.
Our meal plans and recipes are not only diabetes-friendly, but also healthy and delicious enough that the whole family will enjoy them.
Making mustard sauce at home is quick and easy and will result in a more pungent product. Mustards are naturally bitter. The taste of freshly ground mustard is very unpleasant even at its extreme. It takes two to three days for this bitterness to mellow and the sauce to be usable.
You can make interesting quick recipes of salad using this dressing. Take a salad bowl, add some spinach and lettuce. Now lightly coat the inside of the bowl with Ranch Dressing. Add some crispy croutons and toss lightly. Garnish with the tomatoes, avocado and shredded chicken.
Making mustard sauce at home is quick and easy and will result in a more pungent product. Mustards are naturally bitter. The taste of freshly ground mustard is very unpleasant even at its extreme. It takes two to three days for this bitterness to mellow and the sauce to be usable.
You can make interesting quick recipes of salad using this dressing. Take a salad bowl, add some spinach and lettuce. Now lightly coat the inside of the bowl with Ranch Dressing. Add some crispy croutons and toss lightly. Garnish with the tomatoes, avocado and shredded chicken.
Diabetes and ocular disease past, present, and future therapiesDiseaseSolution
Diabetes mellitus is a complex, multifactorial disease that is often associated with progressive retinopathy and visual loss. In this book, Drs. Scott, Flynn, and Smiddy have compiled the current basic science and clinical information from leading authorities on diabetic eye disease. They have also included the results of clinical trials in patients with diabetic retinopathy, as well as the guidelines established by collaborative studies and the concepts of disease mechanisms and clinical management that have subsequently evolved from those guidelines. This monograph will provide practitioners with a concise, up-to-date, practical reference for the diagnosis and management of ocular disease in diabetic patients.
The sugar detox lose weight, feel great and look years youngerDiseaseSolution
Sugar is the new controlled substance. More addictive than cocaine, the deadly white stuff has become the focus of health professionals worldwide who are highlighting the dangers of over-indulgence. And whilst we all know that a diet high in sugar can cause obesity, heart disease, cancer and diabetes, it is now also linked to a wide range of other serious health conditions, such as poor brain development in children, cataracts – even Alzheimer’s. Quite simply, our excess intake of sugar, from the spoonfuls we tip into our tea to the high levels of fructose hidden in packaged foods, is making us fat and sick, and is prematurely ageing our skin.
In Sugar Detox nutritionist Brooke Alpert and dermatologist Dr Patricia Farris provide a revolutionary plan which will limit excess blood sugar, slim your waistline and increase your energy levels. It will help you to recapture youthful skin and good health. The secret?
* A three-day detox sugar fix to rid your system of sugar and a three-day skin fix to pamper you on your journey to looking and feeling great
* A four-week eating plan, delicious recipes and menus to help you to lose – and keep off – unwanted pounds now and in the future
* A four-week skincare regime to fight the ageing process and keep your skin looking as youthful as ever.
This is an easy-to-follow plan for looking and feeling your best – and most importantly, it will break your sugar addiction once and for all.
The fundamental treatment and management goals in diabetes mellitus are to control and normalize blood glucose levels and to prevent diabetic complications. It also includes maintaining normal growth and development and normal body weight. Proper diet, regular exercise, weight control and different therapeutic agents are the mainstays of diabetic care and management. Weight reduction and exercise have been shown to improve tissue sensitivity to insulin and allow its proper use by target tissues. It is obvious that medical management and goals of therapy for diabetes mellitus have changed since the publication of the Diabetes Control and Complications Trial in 1993. Recent studies have shown that the risk of developing retinopathy can decrease by 76% in properly managed diabetic patients when compared to control group and that clinical and laboratory signs and symptoms of nephropathy and neuropathy can also decrease by 54 to 60%. Modern approaches to the management of diabetes mellitus embrace holistic options and this book addressed various approaches in the management of diabetes mellitus.
With the rapidly rising rates of diabetes has come refreshed research efforts to understand the biological process impacting glucose tolerance. Glucose tolerance depends on a complex interaction among insulin secretion from the β-cells, clearance of the hormone, and the actions of insulin to accelerate glucose disappearance and inhibit endogenous glucose production. The research approaches the topic from several directions including insights into mechanisms of action, development of screening methods and novel therapeutic targets and the effectiveness of lifestyle and pharmacologic interventions in improving glucose tolerance. This book summarises the recent advances in research relating to glucose tolerance.
The book is divided into four sections and each section subdivided into individual chapters contributed by experts in that particular field. The progression from normal glucose tolerance to impaired glucose tolerance known as a prediabetic state, and then to overt diabetes is reviewed in the first section of this book. Usefulness of the oral glucose tolerance test in basic and clinical investigations and the effectiveness of interventions to prevent or delay the progression from a prediabetic to a diabetic state as demonstrated by findings of clinical trials are included in this section.
Do you want to lose weight, manage your diabetes, lower cholesterol, lower your blood pressure and feel full of energy? This book will show you why it is important to lower sugars in your diet and teach you exactly how you can achieve this. You will learn to identify the pitfalls in modern foods and how to go on and apply this to your everyday life.
At a time of dramatic increases in the prevalence of obesity, it is appropriate that type 2 diabetes has received a great deal of attention by the endocrinology community. Clearly, the management of insulin resistance and cardiovascular risk is a critical issue. However, it is important to also acknowledge and address type 1 diabetes, the prevalence of which is also increasing, and the manage- ment of which remains complex. Currently it is estimated that 10% to 15% of those with diabetes carry the diagnosis of type 1 diabetes, and frequently the diagnosis is not straightforward, as we recognize that more adults previously thought to have type 2 diabetes actually have late-onset type 1 diabetes (also termed latent autoimmune diabetes of the adult, or LADA). It is relatively more common in people who are white compared to people of African or Asian descent.
Over the past decade, tools for the management of type 1 diabetes have evolved so that we have the opportunity to more closely replicate normal physiologic insulin secretion with either basal-bolus insulin therapy or continu- ous subcutaneous insulin infusions. Besides insulin, we also have new thera- pies such as pramlintide. While these advances allow us to better manage our patients with type 1 diabetes, they also add complexity. There have also been advances in the understanding of how type 1 develops, and new research in prevention strategies. This text addresses the concepts behind the care of the person with type 1 diabetes for endocrinologists and primary care providers.
Diabetes Ebook:Nuwave Oven CookBook-101 Incredible Recipes For Busy FamiliesDiseaseSolution
NuWave Oven is the world's #1 countertop oven. The Nu Wave Oven and The NuWave Oven Pro are simple and easy to use, and they cook faster and healthier than a standard, conventional ovens. Best of all, the NuWave Oven can cook foods directly from frozen, so there's no need to defrost. Let NuWave Oven Expert Chef Angela B. Anderson show you how to make fast, easy to prepare, delicious recipes right on your countertop in your NuWave Oven or NuWave Oven Pro. She'll cover everything you've dreamed of cooking in your NuWave oven! From Meat, Fish and Vegetarian dishes - even Snacks and mouth watering Desserts! "These recipes from the countertop kitchen of NuWave Oven cooking expert Angela B. Anderson are indeed Heavenly!" - The Food Network "Bravo! Delicious, easy and oh so good!" - Good Housekeeping
Ozempic: Preoperative Management of Patients on GLP-1 Receptor Agonists Saeid Safari
Preoperative Management of Patients on GLP-1 Receptor Agonists like Ozempic and Semiglutide
ASA GUIDELINE
NYSORA Guideline
2 Case Reports of Gastric Ultrasound
Basavarajeeyam is a Sreshta Sangraha grantha (Compiled book ), written by Neelkanta kotturu Basavaraja Virachita. It contains 25 Prakaranas, First 24 Chapters related to Rogas& 25th to Rasadravyas.
263778731218 Abortion Clinic /Pills In Harare ,sisternakatoto
263778731218 Abortion Clinic /Pills In Harare ,ABORTION WOMEN’S CLINIC +27730423979 IN women clinic we believe that every woman should be able to make choices in her pregnancy. Our job is to provide compassionate care, safety,affordable and confidential services. That’s why we have won the trust from all generations of women all over the world. we use non surgical method(Abortion pills) to terminate…Dr.LISA +27730423979women Clinic is committed to providing the highest quality of obstetrical and gynecological care to women of all ages. Our dedicated staff aim to treat each patient and her health concerns with compassion and respect.Our dedicated group ABORTION WOMEN’S CLINIC +27730423979 IN women clinic we believe that every woman should be able to make choices in her pregnancy. Our job is to provide compassionate care, safety,affordable and confidential services. That’s why we have won the trust from all generations of women all over the world. we use non surgical method(Abortion pills) to terminate…Dr.LISA +27730423979women Clinic is committed to providing the highest quality of obstetrical and gynecological care to women of all ages. Our dedicated staff aim to treat each patient and her health concerns with compassion and respect.Our dedicated group of receptionists, nurses, and physicians have worked together as a teamof receptionists, nurses, and physicians have worked together as a team wwww.lisywomensclinic.co.za/
These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
Title: Sense of Smell
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
The Gram stain is a fundamental technique in microbiology used to classify bacteria based on their cell wall structure. It provides a quick and simple method to distinguish between Gram-positive and Gram-negative bacteria, which have different susceptibilities to antibiotics
Diabetes and ocular disease past, present, and future therapiesDiseaseSolution
Diabetes mellitus is a complex, multifactorial disease that is often associated with progressive retinopathy and visual loss. In this book, Drs. Scott, Flynn, and Smiddy have compiled the current basic science and clinical information from leading authorities on diabetic eye disease. They have also included the results of clinical trials in patients with diabetic retinopathy, as well as the guidelines established by collaborative studies and the concepts of disease mechanisms and clinical management that have subsequently evolved from those guidelines. This monograph will provide practitioners with a concise, up-to-date, practical reference for the diagnosis and management of ocular disease in diabetic patients.
The sugar detox lose weight, feel great and look years youngerDiseaseSolution
Sugar is the new controlled substance. More addictive than cocaine, the deadly white stuff has become the focus of health professionals worldwide who are highlighting the dangers of over-indulgence. And whilst we all know that a diet high in sugar can cause obesity, heart disease, cancer and diabetes, it is now also linked to a wide range of other serious health conditions, such as poor brain development in children, cataracts – even Alzheimer’s. Quite simply, our excess intake of sugar, from the spoonfuls we tip into our tea to the high levels of fructose hidden in packaged foods, is making us fat and sick, and is prematurely ageing our skin.
In Sugar Detox nutritionist Brooke Alpert and dermatologist Dr Patricia Farris provide a revolutionary plan which will limit excess blood sugar, slim your waistline and increase your energy levels. It will help you to recapture youthful skin and good health. The secret?
* A three-day detox sugar fix to rid your system of sugar and a three-day skin fix to pamper you on your journey to looking and feeling great
* A four-week eating plan, delicious recipes and menus to help you to lose – and keep off – unwanted pounds now and in the future
* A four-week skincare regime to fight the ageing process and keep your skin looking as youthful as ever.
This is an easy-to-follow plan for looking and feeling your best – and most importantly, it will break your sugar addiction once and for all.
The fundamental treatment and management goals in diabetes mellitus are to control and normalize blood glucose levels and to prevent diabetic complications. It also includes maintaining normal growth and development and normal body weight. Proper diet, regular exercise, weight control and different therapeutic agents are the mainstays of diabetic care and management. Weight reduction and exercise have been shown to improve tissue sensitivity to insulin and allow its proper use by target tissues. It is obvious that medical management and goals of therapy for diabetes mellitus have changed since the publication of the Diabetes Control and Complications Trial in 1993. Recent studies have shown that the risk of developing retinopathy can decrease by 76% in properly managed diabetic patients when compared to control group and that clinical and laboratory signs and symptoms of nephropathy and neuropathy can also decrease by 54 to 60%. Modern approaches to the management of diabetes mellitus embrace holistic options and this book addressed various approaches in the management of diabetes mellitus.
With the rapidly rising rates of diabetes has come refreshed research efforts to understand the biological process impacting glucose tolerance. Glucose tolerance depends on a complex interaction among insulin secretion from the β-cells, clearance of the hormone, and the actions of insulin to accelerate glucose disappearance and inhibit endogenous glucose production. The research approaches the topic from several directions including insights into mechanisms of action, development of screening methods and novel therapeutic targets and the effectiveness of lifestyle and pharmacologic interventions in improving glucose tolerance. This book summarises the recent advances in research relating to glucose tolerance.
The book is divided into four sections and each section subdivided into individual chapters contributed by experts in that particular field. The progression from normal glucose tolerance to impaired glucose tolerance known as a prediabetic state, and then to overt diabetes is reviewed in the first section of this book. Usefulness of the oral glucose tolerance test in basic and clinical investigations and the effectiveness of interventions to prevent or delay the progression from a prediabetic to a diabetic state as demonstrated by findings of clinical trials are included in this section.
Do you want to lose weight, manage your diabetes, lower cholesterol, lower your blood pressure and feel full of energy? This book will show you why it is important to lower sugars in your diet and teach you exactly how you can achieve this. You will learn to identify the pitfalls in modern foods and how to go on and apply this to your everyday life.
At a time of dramatic increases in the prevalence of obesity, it is appropriate that type 2 diabetes has received a great deal of attention by the endocrinology community. Clearly, the management of insulin resistance and cardiovascular risk is a critical issue. However, it is important to also acknowledge and address type 1 diabetes, the prevalence of which is also increasing, and the manage- ment of which remains complex. Currently it is estimated that 10% to 15% of those with diabetes carry the diagnosis of type 1 diabetes, and frequently the diagnosis is not straightforward, as we recognize that more adults previously thought to have type 2 diabetes actually have late-onset type 1 diabetes (also termed latent autoimmune diabetes of the adult, or LADA). It is relatively more common in people who are white compared to people of African or Asian descent.
Over the past decade, tools for the management of type 1 diabetes have evolved so that we have the opportunity to more closely replicate normal physiologic insulin secretion with either basal-bolus insulin therapy or continu- ous subcutaneous insulin infusions. Besides insulin, we also have new thera- pies such as pramlintide. While these advances allow us to better manage our patients with type 1 diabetes, they also add complexity. There have also been advances in the understanding of how type 1 develops, and new research in prevention strategies. This text addresses the concepts behind the care of the person with type 1 diabetes for endocrinologists and primary care providers.
Diabetes Ebook:Nuwave Oven CookBook-101 Incredible Recipes For Busy FamiliesDiseaseSolution
NuWave Oven is the world's #1 countertop oven. The Nu Wave Oven and The NuWave Oven Pro are simple and easy to use, and they cook faster and healthier than a standard, conventional ovens. Best of all, the NuWave Oven can cook foods directly from frozen, so there's no need to defrost. Let NuWave Oven Expert Chef Angela B. Anderson show you how to make fast, easy to prepare, delicious recipes right on your countertop in your NuWave Oven or NuWave Oven Pro. She'll cover everything you've dreamed of cooking in your NuWave oven! From Meat, Fish and Vegetarian dishes - even Snacks and mouth watering Desserts! "These recipes from the countertop kitchen of NuWave Oven cooking expert Angela B. Anderson are indeed Heavenly!" - The Food Network "Bravo! Delicious, easy and oh so good!" - Good Housekeeping
Ozempic: Preoperative Management of Patients on GLP-1 Receptor Agonists Saeid Safari
Preoperative Management of Patients on GLP-1 Receptor Agonists like Ozempic and Semiglutide
ASA GUIDELINE
NYSORA Guideline
2 Case Reports of Gastric Ultrasound
Basavarajeeyam is a Sreshta Sangraha grantha (Compiled book ), written by Neelkanta kotturu Basavaraja Virachita. It contains 25 Prakaranas, First 24 Chapters related to Rogas& 25th to Rasadravyas.
263778731218 Abortion Clinic /Pills In Harare ,sisternakatoto
263778731218 Abortion Clinic /Pills In Harare ,ABORTION WOMEN’S CLINIC +27730423979 IN women clinic we believe that every woman should be able to make choices in her pregnancy. Our job is to provide compassionate care, safety,affordable and confidential services. That’s why we have won the trust from all generations of women all over the world. we use non surgical method(Abortion pills) to terminate…Dr.LISA +27730423979women Clinic is committed to providing the highest quality of obstetrical and gynecological care to women of all ages. Our dedicated staff aim to treat each patient and her health concerns with compassion and respect.Our dedicated group ABORTION WOMEN’S CLINIC +27730423979 IN women clinic we believe that every woman should be able to make choices in her pregnancy. Our job is to provide compassionate care, safety,affordable and confidential services. That’s why we have won the trust from all generations of women all over the world. we use non surgical method(Abortion pills) to terminate…Dr.LISA +27730423979women Clinic is committed to providing the highest quality of obstetrical and gynecological care to women of all ages. Our dedicated staff aim to treat each patient and her health concerns with compassion and respect.Our dedicated group of receptionists, nurses, and physicians have worked together as a teamof receptionists, nurses, and physicians have worked together as a team wwww.lisywomensclinic.co.za/
These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
Title: Sense of Smell
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
The Gram stain is a fundamental technique in microbiology used to classify bacteria based on their cell wall structure. It provides a quick and simple method to distinguish between Gram-positive and Gram-negative bacteria, which have different susceptibilities to antibiotics
Lung Cancer: Artificial Intelligence, Synergetics, Complex System Analysis, S...Oleg Kshivets
RESULTS: Overall life span (LS) was 2252.1±1742.5 days and cumulative 5-year survival (5YS) reached 73.2%, 10 years – 64.8%, 20 years – 42.5%. 513 LCP lived more than 5 years (LS=3124.6±1525.6 days), 148 LCP – more than 10 years (LS=5054.4±1504.1 days).199 LCP died because of LC (LS=562.7±374.5 days). 5YS of LCP after bi/lobectomies was significantly superior in comparison with LCP after pneumonectomies (78.1% vs.63.7%, P=0.00001 by log-rank test). AT significantly improved 5YS (66.3% vs. 34.8%) (P=0.00000 by log-rank test) only for LCP with N1-2. Cox modeling displayed that 5YS of LCP significantly depended on: phase transition (PT) early-invasive LC in terms of synergetics, PT N0—N12, cell ratio factors (ratio between cancer cells- CC and blood cells subpopulations), G1-3, histology, glucose, AT, blood cell circuit, prothrombin index, heparin tolerance, recalcification time (P=0.000-0.038). Neural networks, genetic algorithm selection and bootstrap simulation revealed relationships between 5YS and PT early-invasive LC (rank=1), PT N0—N12 (rank=2), thrombocytes/CC (3), erythrocytes/CC (4), eosinophils/CC (5), healthy cells/CC (6), lymphocytes/CC (7), segmented neutrophils/CC (8), stick neutrophils/CC (9), monocytes/CC (10); leucocytes/CC (11). Correct prediction of 5YS was 100% by neural networks computing (area under ROC curve=1.0; error=0.0).
CONCLUSIONS: 5YS of LCP after radical procedures significantly depended on: 1) PT early-invasive cancer; 2) PT N0--N12; 3) cell ratio factors; 4) blood cell circuit; 5) biochemical factors; 6) hemostasis system; 7) AT; 8) LC characteristics; 9) LC cell dynamics; 10) surgery type: lobectomy/pneumonectomy; 11) anthropometric data. Optimal diagnosis and treatment strategies for LC are: 1) screening and early detection of LC; 2) availability of experienced thoracic surgeons because of complexity of radical procedures; 3) aggressive en block surgery and adequate lymph node dissection for completeness; 4) precise prediction; 5) adjuvant chemoimmunoradiotherapy for LCP with unfavorable prognosis.
micro teaching on communication m.sc nursing.pdfAnurag Sharma
Microteaching is a unique model of practice teaching. It is a viable instrument for the. desired change in the teaching behavior or the behavior potential which, in specified types of real. classroom situations, tends to facilitate the achievement of specified types of objectives.
CDSCO and Phamacovigilance {Regulatory body in India}NEHA GUPTA
The Central Drugs Standard Control Organization (CDSCO) is India's national regulatory body for pharmaceuticals and medical devices. Operating under the Directorate General of Health Services, Ministry of Health & Family Welfare, Government of India, the CDSCO is responsible for approving new drugs, conducting clinical trials, setting standards for drugs, controlling the quality of imported drugs, and coordinating the activities of State Drug Control Organizations by providing expert advice.
Pharmacovigilance, on the other hand, is the science and activities related to the detection, assessment, understanding, and prevention of adverse effects or any other drug-related problems. The primary aim of pharmacovigilance is to ensure the safety and efficacy of medicines, thereby protecting public health.
In India, pharmacovigilance activities are monitored by the Pharmacovigilance Programme of India (PvPI), which works closely with CDSCO to collect, analyze, and act upon data regarding adverse drug reactions (ADRs). Together, they play a critical role in ensuring that the benefits of drugs outweigh their risks, maintaining high standards of patient safety, and promoting the rational use of medicines.
Recomendações da OMS sobre cuidados maternos e neonatais para uma experiência pós-natal positiva.
Em consonância com os ODS – Objetivos do Desenvolvimento Sustentável e a Estratégia Global para a Saúde das Mulheres, Crianças e Adolescentes, e aplicando uma abordagem baseada nos direitos humanos, os esforços de cuidados pós-natais devem expandir-se para além da cobertura e da simples sobrevivência, de modo a incluir cuidados de qualidade.
Estas diretrizes visam melhorar a qualidade dos cuidados pós-natais essenciais e de rotina prestados às mulheres e aos recém-nascidos, com o objetivo final de melhorar a saúde e o bem-estar materno e neonatal.
Uma “experiência pós-natal positiva” é um resultado importante para todas as mulheres que dão à luz e para os seus recém-nascidos, estabelecendo as bases para a melhoria da saúde e do bem-estar a curto e longo prazo. Uma experiência pós-natal positiva é definida como aquela em que as mulheres, pessoas que gestam, os recém-nascidos, os casais, os pais, os cuidadores e as famílias recebem informação consistente, garantia e apoio de profissionais de saúde motivados; e onde um sistema de saúde flexível e com recursos reconheça as necessidades das mulheres e dos bebês e respeite o seu contexto cultural.
Estas diretrizes consolidadas apresentam algumas recomendações novas e já bem fundamentadas sobre cuidados pós-natais de rotina para mulheres e neonatos que recebem cuidados no pós-parto em unidades de saúde ou na comunidade, independentemente dos recursos disponíveis.
É fornecido um conjunto abrangente de recomendações para cuidados durante o período puerperal, com ênfase nos cuidados essenciais que todas as mulheres e recém-nascidos devem receber, e com a devida atenção à qualidade dos cuidados; isto é, a entrega e a experiência do cuidado recebido. Estas diretrizes atualizam e ampliam as recomendações da OMS de 2014 sobre cuidados pós-natais da mãe e do recém-nascido e complementam as atuais diretrizes da OMS sobre a gestão de complicações pós-natais.
O estabelecimento da amamentação e o manejo das principais intercorrências é contemplada.
Recomendamos muito.
Vamos discutir essas recomendações no nosso curso de pós-graduação em Aleitamento no Instituto Ciclos.
Esta publicação só está disponível em inglês até o momento.
Prof. Marcus Renato de Carvalho
www.agostodourado.com
5. –— Desserts –—
Eggnog Mousse
Triple-AApple Pie
Carrot Cake
Apple Crisp
Crustless Pumpkin Pie
Chocolate Sherbet
6.
7. Mushrooms
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Makes 4 Servings
Ingredients
Cheesy Stuffed
12 - large mushrooms
2 - tablespoons finely chopped red bell pepper
1 - tablespoon finely chopped scallions
1 - tablespoon reduced-fat cream cheese
1 - tablespoon finely chopped fresh parsley
2 - tablespoons plain or seasoned bread crumbs
1/2 - teaspoon garlic powder
1/8 - teaspoon black pepper
Preparation
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1. Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.
2. Remove stems from mushrooms; chop stems finely. Place mush- rooms caps on
prepared baking sheet.
3. Coat a medium skillet with cooking spray. Over medium heat, cook chopped mushroom
stems, red bell pepper, and scallions 2 to 3 minutes. Stir in cream cheese, parsley, bread
crumbs, garlic powder and black pepper and cook 1 to 2 minutes, stir-ring occasionally.
4. Spoon mixture evenly into mushroom caps and spray tops with cooking spray.
8. 5. Cover and bake about 15 minutes, or until caps are tender. Uncover and bake an
additional 5 to 6 minutes.
9. Croquettes
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Makes 7 Servings
Ingredients
Speedy Salmon
1 - egg
2 - tablespoons yellow mustard
1 - (14-3/4-ounce) can pink salmon, drained, bones removed, and flaked
2 - teaspoons fresh chopped parsley
1/2 - teaspoon onion powder
1/4 - teaspoon black pepper
3/4 - cup herb-seasoned stuffing mix
1/2 - cup all-purpose flour
1/4 - cup vegetable oil
Preparation
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1. In a large bowl, combine the salmon, egg, mustard, parsley, onion powder, and pepper;
mix well. Stir in the stuffing mix, and form into 14 small patties.
2. Place the flour in a shallow dish. Add the salmon patties, turning to coat completely.
3. Heat the oil in a large skillet over medium-high heat. Add the patties and cook in
batches for 2 to 3 minutes per side, or until golden. Serve immediately.
10. Rounds
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Makes 4 Servings
Ingredients
Smoked Salmon
1 - (8-ounce) container whipped light cream cheese
1 - scallion, thinly sliced
30 - Melba Toast rounds (about 2/3 of a 5-1/4 ounce box)
1 - (3-ounce) package smoked salmon, cut into 30 pieces
1 - tablespoon minced red onion
Preparation
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1. In a small bowl, combine cream cheese & scallion; mix well.
2. Spread the cream cheese mixture evenly over the Melba toast rounds. Place 1 piece of
smoked salmon on top of each and sprinkle with minced onion.
11. Bistro Bruschetta
Makes 12 Servings
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Ingredients
1/3 - cup olive oil
1 1/4 - teaspoon garlic powder
1 - loaf (16 ounces) Italian or French bread, cut into 1-inch slices
8 - plum tomatoes, seeded and chopped
1/4 - cup chopped fresh basil
1/2 – of a small red onion, finely chopped Salt to taste
1/4 - teaspoon black pepper
Preparation
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1. Preheat the oven to 400 degree F.
2. In a large bowl, combine the oil and garlic powder; mix well and set aside 2 tablespoons
of the mixture.
3. Brush the tops of the bread slices with remaining oil mixture and place on a baking
sheet. Bake for 8 to 10 minutes.
4. Meanwhile, in the same large bowl, combine the remaining ingredients with the
reserved oil mixture. Spoon the tomato onion mixture over the toasted bread slices and
serve.
12.
13. Frittata
Makes 6 Servings
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Ingredients
Italian Mini
1 - teaspoon butter
1/4 - cup chopped shallots
4 - egg whites
2 - eggs
1/2 - cup boiling water
2 - thin slices prosciutto, finely chopped
2 - tablespoons chopped sun-dried tomatoes (not packed in oil)
2 - garlic cloves, minced
1/4 - cup all-purpose flour
1 1/2 - cups fat-free milk
1 - cup (4 ounces) shredded part-skim mozzarella cheese
1/4 - cup shredded Asiago cheese
1/2 - cup canned water-packed artichoke hearts, rinsed, drained and chopped
2 - tablespoons minced fresh basil or 2 teaspoons dried basil
3/4 - teaspoon salt
1/2 - teaspoon white pepper
Preparation
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1. In a large bowl, combine the flours, sugar, baking powder and salt. Combine the egg,
milk, bananas and vanilla; stir into dry ingredients just until moistened.
14. 2. Pour batter onto a hot griddle, coated with cooking spray; sprinkle with blueberries. Turn
when bubbles form on top; cook until second side is golden brown. Serve with syrup if
desired.
16. Toast
Makes 8 Servings
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Ingredients
Stuffed French
2 - egg whites
1 - egg, slightly beaten
3/4 - cup fat-free milk
1/2 - teaspoon vanilla
1/8 - teaspoon apple pie spice
1/2 - cup fat-free cream cheese (about 5 ounces)
2 - tablespoons strawberry or apricot spreadable fruit
8 - slices of French bread
1/2 - cup strawberry or apricot spreadable fruit
Nonstick cooking spray
Preparation
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1. In small bowl, combine cream cheese and 2 tablespoons spreadable fruit. Using serrated
knife, form pocket in each bread slice by making a horizontal cut halfway between top and
bottom crust, slicing not quite all the way through. Fill each pocket with 1 tablespoon of
cream cheese mixture. 2. In small bowl, combine egg whites, egg, milk, vanilla, and apple
pie spice. Lightly coat nonstick griddle with cooking spray; heat over medium heat.
3. Dip stuffed bread slices into egg mixture, coating both sides. Place bread slices on hot
griddle. Cook about 3 minutes or until golden brown, turning once.
17. 4. Meanwhile, in small saucepan, heat 1/2 cup spreadable fruit until melted, stirring
frequently. Serve over French toast.
18. Italian Sausage and
Zucchini Quiche
Ingredients
1/4 - cup fat-free milk
1/8 - teaspoon black pepper
1 - cup coarsely shredded zucchini
1/2 - cup chopped red sweet pepper (1 small)
1/4 - cup finely shredded Parmesan cheese (1 ounce)
4 - ounces uncooked turkey Italian sausage links, casings removed
1 1/2 - cups refrigerated or frozen egg product, thawed, or 6 eggs, lightly
beaten
1/3 - cup shredded part-skim or reduced-fat mozzarella cheese
Nonstick cooking spray
Preparation
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1. Preheat oven to 325 degrees F. Coat four 8-ounce shallow ramekins or quiche dishes or
one 9-inch pie plate with cooking spray. Set aside.
2. In a medium skillet cook turkey sausage, zucchini, and sweet pepper until turkey is
cooked through and sweet pepper is just tender, using a wooden spoon to break up turkey
as it cooks. In a medium bowl combine cooked turkey mixture and Parmesan cheese. Divide
mixture among the prepared dishes or spoon into the pie plate. In a medium bowl whisk
together egg, milk, and black pepper. Divide egg mixture evenly among the ramekins or
pour into the pie plate. Sprinkle with mozzarella cheese.
3. Bake individual servings about 25 minutes or pie plate about 35 minutes or until a knife
inserted in center(s) comes out clean. Cool on a wire rack 10 minutes before serving.
19.
20. Coffee Cake
Ingredients
Pear-Hazelnut
1 - medium pear
1/2 - cup Splenda or Sweet’N Low
1/4 - cup canola oil
3/4 - cup fat-free milk
1/2 - teaspoon vanilla
2/3 - cup all-purpose flour
1/2 - cup whole wheat flour
2 - teaspoons baking powder
1 - teaspoon finely shredded lemon peel
1/2 - teaspoon ground nutmeg
1 1/4 - cups quick-cooking rolled oats
1/3 - cup refrigerated or frozen egg product, thawed, or 2 egg whites, lightly beaten
2 - tablespoons chopped hazel-nuts or sliced almonds
Nonstick cooking spray
Preparation
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1. Preheat oven to 375 degrees F. lightly coat a 9x1 1/2-inch round baking pan with
nonstick cooking spray; set aside. Core and slice the pear; set aside.
2. In a large bowl, stir together Splenda or Sweet’N Low and oil. Add milk, egg, and
vanilla. Beat with an electric mixer on medium speed for 1 minute.
3. In a small bowl, combine all-purpose flour, whole wheat flour, baking powder, lemon
peel, and nutmeg. Add to beaten mixture; beat until combined. Stir in oats. Spoon into
prepared pan. Arrange sliced pears over batter. Sprinkle with hazelnuts.
21. 4. Bake for 35 to 40 minutes or until a toothpick inserted near the center of the cake
portion comes out clean. Cool in pan on a wire rack for 30 minutes. Serve warm.
22. Low Carb Crepes
Ingredients
3 - eggs, separated
3 - ounces cream cheese
1 - teaspoon baking powder
1/8 - teaspoon cream of tartar
1 - packet Splenda or Sweet’N Low
2 - tablespoons Syrup (Sugar Free)
2 - tablespoons oil
1 - cup whipping cream
3 - packets Splenda or Sweet’N Low
Frozen berries of choice
Preparation
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1. Preheat oil in skillet over medium-low heat.
2. In a bowl, whip egg whites with cream of tartar until peaks are stiff (about 5 minutes).
3. In separate bowl, blend cream cheese, yolks, baking powder and sugar free syrup. Adding
half of the yolk batter at a time to the whites and using a tall spoon (I use an iced tea spoon),
make a lazy sine wave through the batter once. Turn the bowl 90 degrees and repeat. Add
second half of the yolk mix and repeat sine wave two more times.
4. Using scant ½ cup scoop, drop batter onto heated pan. Let cook until bottom is firm (the
batter’s not yours) about 3-5 minutes. Flip and press lightly. Let cook for another 1-2
minutes, until crepe is set. Move to a plate to cool.
5. When ready to serve: Arrange crepes on a plate (best looking side down).
23.
24. Peppers & Onions
Makes 6 Servings
Ingredients
Cheesesteak wi
4 - teaspoons canola oil
2 - cloves garlic, minced
1/4 - teaspoon black pepper
1/8 - teaspoon salt
1 - large portobello mushroom, stems and gills removed, cut into thin strips
1 - large yellow sweet pepper, seeded and cut into thin strips
1 - medium fresh poblano chile pepper, seeded and cut into thin strips
1 - medium onion, halved and thinly sliced
1 - pound boneless beef sirloin steak, trimmed and cut into thin strips
4 - ounces reduced-fat Monterey Jack cheese, shredded (1 cup)
Long loaf of uncut French bread
Preparation
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1. In a very large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Add
beef strips; sprinkle with black pepper and salt. Cook for 4 to 6 minutes or just until beef
is slightly pink in the center, stirring frequently. Remove beef from skillet; cover and set
aside.
2. In the same skillet, combine the remaining 2 teaspoons oil, the mushroom, sweet
pepper, chile pepper, onion, and garlic. Cook for 8 to 10 minutes or until vegetables are
tender, stirring occasionally.
3. Meanwhile, preheat broiler. Split bread loaf in half horizontally. Scoop out the soft
centers of the top and bottom of the loaf, leaving about a 1/2-inch shell. (Save soft bread
centers for an-other use.) Place bread, cut sides up, on a large baking sheet.
25. 4. Broil bread 5 to 6 inches from the heat for 1 to 2 minutes or until toasted. Spoon vegetable
mixture into bottom half of the loaf. Top with steak strips and cheese. Remove loaf top
from the baking sheet. Broil filled bottom half of loaf for 1 to 2 minutes or until cheese is
melted. Place loaf top over filling. To serve, cut crosswise into six portions.
26. Apple Slaw
Makes 6 Servings
Ingredients
Chicken “Brats” with
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1 - tablespoon spicy brown mustard
1 - tablespoon sugar free syrup
1 - cup finely shredded napa cabbage
1 - small Granny Smith apple, cored and cut into thin strips (or coarsely shredded)
1/4 - cup thin wedges of red onion
1 - tablespoon cider vinegar
1 - tablespoon olive oil
1 - 12 ounce package cooked chicken apple sausage
5 - whole wheat hot dog buns
Nonstick cooking spray
Preparation
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1. In a small bowl combine mustard and sugar free syrup; set aside.
2. In a medium bowl combine cabbage, apple, and red onion. In a small bowl whisk the
vinegar, olive oil, and 1 teaspoon of the mustard mixture to blend. Drizzle over cabbage
mixture and toss to coat.
3. On a preheated grill pan or griddle, cook sausages over medium heat 15 to 18 minutes
or until heated through, turning occasionally.
4. Serve sausages on buns topped with remaining mustard mixture and apple slaw. Serve
with any additional slaw.
27.
28. Grinders
Makes 4 Servings
Ingredients
Turkey Meatball
1 - 14 1/2 - ounce can no-salt-added diced tomatoes
2 - tablespoons no-salt-added tomato paste
1 - tablespoon balsamic vinegar
2 - cloves garlic, halved
1 - teaspoon Italian seasoning, crushed
1/4 - teaspoon crushed red pepper
1/4 - teaspoon salt
1 - egg, lightly beaten
2/3 - cup soft whole grain or whole wheat bread crumbs
12 - ounces uncooked ground turkey breast
1 - medium red sweet pepper, cut into thin strips
1 - small sweet onion, cut into thin wedges
2 - teaspoons olive oil
4 - whole grain or whole wheat hot dog buns, toasted
4 - thin slices mozzarella cheese (1 ounce total)
Nonstick cooking spray
Preparation
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1. Preheat oven to 400 degrees F. Coat a 15x10x1-inch baking pan with nonstick cooking
spray; set aside. In a blender or food processor combine undrained diced tomatoes, tomato
paste, vinegar, garlic, Italian seasoning, crushed red pepper and salt. Cover and blend or
process until smooth.
29. 2. In a large bowl combine the egg, 1/4 cup of the sauce, and bread crumbs. Add turkey
and mix until combined. Form mixture into twelve 2-inch meatballs. Place meatballs in
prepared baking pan. Bake 15 minutes or until no longer pink (165 degrees F).
3. Meanwhile, in a large skillet, cook sweet pepper and onion in hot oil over medium heat
8 minutes or until very tender, stirring occasionally. Stir in remaining sauce. Heat through.
Add meatballs and stir gently to coat with sauce.
4. Increase oven temperature to broil. Place split buns 4 to 5 inches under the heat. Broil
1 minute; remove from oven. Line buns with cheese slices. Broil 1 minute more or until
cheese is melted and bread is toasted.
5. Place 3 meatballs in each bun. Top with sauce and cheese.
30. Orange-Soy
Chicken Sandwiches
Makes 4 Servings
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Ingredients
1/2 - teaspoon finely shredded orange peel
1/3 - cup orange juice
1 - tablespoon low-sodium soy sauce
1 - clove garlic, minced
1 - teaspoon snipped fresh thyme
1/2 - teaspoon paprika
1/4 - teaspoon black pepper
1/4 - teaspoon crushed red pepper
2 - 8 ounces skinless, boneless chicken breast halves
2 - teaspoons olive oil
1 - tablespoon mango chutney
3 - tablespoons light mayonnaise
4 - multigrain sandwich thins, toasted
2 - cups loosely packed watercress
Preparation
1. In a small bowl stir together orange peel, orange juice, soy sauce, garlic, thyme,
paprika, black pepper, and crushed red pepper; set aside.
2. Cut each chicken breast half crosswise in half. Place each piece between two pieces or
plastic wrap. Using the flat side of a meat mallet, pound the chicken lightly to about 1/4
inch thick. Remove plastic wrap.
31. 3. In a very large nonstick skillet heat the oil over medium-high heat. Cook chicken in
hot oil for 4 minutes, turning once. Carefully add orange juice mixture to skillet. Simmer
for 3 minutes or until liquid reduces to a glaze, turning to coat chicken.
4. Place chutney in a small bowl; snip any large pieces of fruit. Stir in mayonnaise. To
assemble sandwiches, spread mayonnaise mixture on cut sides of toasted sandwich thins.
For each sandwich, place 1/2 cup of the watercress and a chicken portion on bottom half
of sandwich thin. Add sandwich thin top, spread side down.
32. Bean Wraps
Makes 6 servings
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Ingredients
Beef and Black
8 - ounces lean ground beef
1 - cup chopped onion
2 - cloves garlic, minced
1 1/2 - teaspoons ground cumin
1 - teaspoon chili powder
1/2 - teaspoon ground coriander
1 - 15ounce can black beans, rinsed and drained
1 - large tomato, chopped
1/4 - teaspoon salt
1/4 - teaspoon black pepper
6 - 8 inch whole wheat flour tortillas
1 1/2 - cups shredded lettuce
1 to 1 1/2 - cups shredded cheddar or Monterey Jack cheese (4 to 6 ounces)
Salsa (optional)
Preparation
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1. In a large skillet cook ground beef, onion, and garlic for 5 minutes or until meat is
brown. Drain off fat.
33. 2. Stir in cumin, chili powder, and coriander. Cook and stir for 1 minute. Stir in black beans,
tomato, salt, and black pepper. Cook, covered, for 5 minutes more, stirring occasionally.
34. 3. To serve, spoon beef mixture down the center of each tortilla. Sprinkle with lettuce and
cheese. Roll up. If desired, serve with salsa (optional).
35. Hot Chicken Salad
Ingredients
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3 - cups cubed cooked chicken breast (about 1 pound)
1 - cup sliced celery
1 - cup chopped yellow or red sweet pepper
1 - 6 ounce carton plain low-fat yogurt
1/4 - cup sliced green onions
1 - tablespoon lemon juice
1/4 - teaspoon ground black pepper
1/2 - cup crushed cornflakes
1/4 - cup sliced almonds
3/4 - cup shredded reduced-fat cheddar or mozzarella cheese (3 ounces)
1 - 10 3/4 ounce can reduced fat and reduced-sodium condensed cream of chicken soup
Preparation
1. Preheat oven to 400 degrees F. In a large bowl, stir together chicken, celery, sweet pepper,
cheese, soup, yogurt, green onions, lemon juice, and black pepper. Transfer to a 2- quart
rectangular baking dish.
2. In a small bowl, stir together cornflakes and almonds. Sprinkle evenly over chicken
mixture.
3. Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes
before serving.
36. Chicken Casserole
Ingredients
Garlic Cashew
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1 - cup reduced-sodium chicken broth
1/4 - cup hoisin sauce
2 - tablespoons grated fresh ginger
4 - teaspoons cornstarch
1/2 - teaspoon crushed red pepper
1/8 - teaspoon ground black pepper
1 - pound skinless, boneless chicken breast halves, cut into 1-inch strips
2 - medium onions, cut into thin wedges
2 - cups sliced bok choy
1 - cup sliced celery (2 stalks)
1 - cup sliced carrots (2 medium)
3/4 - cup chopped green sweet pepper (1 medium)
6 - cloves garlic, minced
2 - cups cooked brown rice
1 - cup chow mein noodles, coarsely broken
1/2 - cup cashews
1/4 - cup thinly sliced green onions (2)
Nonstick cooking spray
Preparation
1. Preheat oven to 400 degrees F. Lightly coat a 2-quart rectangular baking dish with
cooking spray. Set aside.
2. For sauce, in a medium bowl whisk together broth, hoisin sauce, ginger, cornstarch,
crushed red pepper, and black pepper; set aside.
37. 3. Lightly coat an extra-large skillet with cooking spray; heat over medium-high heat. Add
chicken to skillet; cook until lightly browned. Remove from skillet. Add onion wedges, bok
choy, celery, carrots, and sweet pepper to the skillet. Cook for 3 to 4 minutes or until
vegetables start to soften. Add garlic; cook for 30 seconds more. Stir in the sauce. Cook
and stir about 3 minutes or until sauce is thickened and bubbly. Stir in cooked rice and
browned chicken.
4. Spoon chicken-rice mixture into the prepared baking dish. Cover and bake about 20
minutes or until casserole is bubbly and chicken is no longer pink (165 degrees F). Sprinkle
chow mein noodles and cashews over. Bake, uncovered, for 4 to 5 minutes more or until
noodles and cashews are golden brown. Sprinkle with green onions.
38. Hummus & Avocado
Salad Sandwiches
Makes 4 servings
Ingredients
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1/4 - teaspoon black pepper
1/2 - of an avocado, peeled and sliced
1 - cup arugula leaves
2 - ounces Gruyere cheese, shredded (1/2 cup)
1/3 - cup Mediterranean flavor hummus, such as Sabra Tuscan Herb brand
4 - whole-wheat sandwich thins or bagel bread squares, split
Nonstick cooking spray
Preparation
1. Lightly coat an unheated panini griddle, covered indoor electric grill, or large nonstick
skillet with cooking spray. Heat according to manufacturer’s directions or heat over
medium heat.
2. Spread the hummus on cut sides of sandwich thins. Sprinkle with black pepper. Divide
avocado slices among sandwich thin bottoms. For each sandwich, top avocado slices with
1/4 cup of the arugula leaves and 2 tablespoons of the shredded cheese. Place sandwich
thin tops on the cheese, spread sides down. Press down lightly.
3. Place sandwiches on griddle, grill, or skillet, adding in batches if necessary. If using
griddle or grill, close lid and grill 2 to 3 minutes or until bread is toasted. (If using skillet,
place a heavy saucepan or skillet on top of sandwiches. Cook about 2 minutes or until
bottoms are toasted. Carefully remove saucepan or top skillet [it may be hot]. Turn
sandwiches; top again with the saucepan or skillet. Cook about 2 minutes more or until
bread is toasted.
39.
40. BBQ Ranch Wraps
Makes 4 servings
Ingredients
4 - 8 inches whole grain flour tortillas
2 - tablespoons bottled barbecue sauce
2 - tablespoons bottled reduced-fat ranch salad dressing
1 - tablespoon light mayonnaise dressing or salad dressing
2 - cups packaged shredded broccoli (broccoli slaw mix)
8 - ounces cooked chicken breast or turkey breast, shredded
Preparation
1. In a medium bowl, combine ranch dressing and mayonnaise dressing; stir in shredded
broccoli. Spread tortillas with barbecue sauce. Top with chicken and broccoli mixture.
Roll up tortillas.
41. Sandwiches
Makes 4 servings
Ingredients
Grilled Vegetable
1/2 - cup basil leaves
1/4 - teaspoon salt
2 - medium roma tomatoes, halved
1/4 - teaspoon ground black pepper
1 - medium zucchini, sliced lengthwise
1 - medium summer squash, sliced lengthwise
1 - small red onion, cut into 1/2- inch slices
8 - slices whole grain crusty country style bread
1 - cup shredded part-skim mozzarella cheese (4 ounces)
Nonstick cooking spray
Preparation
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1. Lightly coat zucchini, summer squash, onion, and tomatoes with nonstick cooking
spray. Sprinkle with salt and pepper.
2. For a charcoal grill, grill zucchini, squash, and onion on the rack of an uncovered grill
directly over medium coals for 6 to 8 minutes or until tender, turning once. Grill tomatoes
about 3 minutes or until heated through and lightly charred, turning once. Grill bread
slices 1 minute; turn. Top with cheese and grill 1 minute more. (For a gas grill, preheat
grill. Reduce heat to medium. Place vegetables on a grill rack over heat. Cover and grill as
directed.)
3. Cut up vegetables as desired. Top bread slices with vegetables and basil leaves.
42.
43.
44. Soup
Ingredients
Roasted Tomato
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3 1/2 - pounds roma tomatoes, halved
2 - teaspoons olive oil
1/2 - cup chopped onion (1 medium)
1/4 - cup shredded carrot
1/4 - cup finely chopped celery
1 - clove garlic, minced
1 - cup unsalted chicken stock or reduced-sodium chicken broth
1 - tablespoon snipped fresh thyme
1 - teaspoon snipped fresh rosemary
1 - tablespoon snipped fresh basil
1/4 - teaspoon salt
1/4 - teaspoon ground black pepper
2 - tablespoons plain fat-free Greek yogurt
Snipped fresh basil
Preparation
1. Preheat oven to 350 degrees F. Arrange tomatoes, cut sides down, in two shallow
baking pans. Roast on separate oven racks for 30 minutes, rearranging pans halfway
through roasting time. Remove from oven; let stand until cool enough to handle. Using your
fingers, lift skins from tomatoes and discard skins (some skins may remain on tomatoes);
set tomatoes aside.
2. In a large saucepan heat oil over medium heat. Add onion, carrot, celery, and garlic.
Cook about 4 minutes or until onion is tender, stirring occasionally. Add tomatoes and any
liquid from baking pans, the chicken stock, thyme, and rosemary. Bring to boiling; reduce
heat. Simmer, covered, for 5 minutes. Remove from heat; cool slightly.
45. 3. Transfer half of the tomato mixture to a food processor or blender. Cover and process or
blend until smooth. Repeat with the remaining tomato mixture. Return all to the saucepan.
Stir in the 1 tablespoon basil, the salt, and pepper. Stir in the 2 table-spoons yogurt. Heat
through. Spoon additional yogurt onto individual servings. If desired, sprinkle with
additional fresh basil.
46.
47. and Rice Florentine
Makes 6 Servings
Ingredients
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Cream of Chicken
2 - tablespoons olive oil
1 - pound skinless, boneless chicken breast halves
1 1/2 - cups finely chopped onions (3 medium)
1 - 8 ounce package fresh mushrooms, sliced
1/2 - cup shredded carrot (1 medium)
1 - tablespoon bottled minced garlic
1/3 - cup long grain rice, uncooked
1 - 14 ounce can reduced sodium chicken broth
1 - cup water
1/4 - teaspoon ground nutmeg
2 - 12 ounce cans evaporated fat-free milk
2 - tablespoons all-purpose flour
4 - cups packed fresh spinach
2 - teaspoons finely shredded lemon peel
2 - tablespoons lemon juice
Preparation
1. In a Dutch oven, heat oil over medium-high heat; reduce heat to medium. Add chicken;
cook for 12 to 15 minutes or until no longer pink (170 degrees F), turning once halfway
through cooking. Remove chicken to a plate to cool. When cool enough to handle, use two
forks to pull chicken apart into coarse shreds.
48. 2. Meanwhile, add onions, mushrooms, carrot, and garlic to the Dutch oven; cook for 5
49. minutes, stirring occasionally. Stir in rice; cook for 1 minute more. Add broth, the water,
nutmeg, and 1/2 teaspoon ground black pepper. Bring to boiling; reduce heat. Simmer,
covered, for 15 minutes.
3. In a small bowl, stir together 1 can of the evaporated milk and the flour ; stir into mixture
in Dutch oven. Stir in the remaining can of milk. Cook and stir until bubbly.
4. Stir in spinach and the shredded chicken. Simmer for 5 minutes. Stir in lemon peel and
lemon juice. If desired, sprinkle with additional ground black pepper.
50. & Sweet Potatoes
Makes 4 Servings
Ingredients
Slow-Cooker Chicken
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4 - 4 ounce boneless, skinless chicken thighs
1 - onion, chopped
¼ - teaspoon dried thyme
2 - tablespoons Dijon mustard
2 - large sweet potatoes (about 1 pound total), peeled and sliced into large rounds
1½ - cups low-sodium, low-fat chicken broth (gluten-free if needed)
3 - tablespoons Splenda or Sweet’N Low brown sugar blend
Preparation
1. Place chicken in a slow cooker. Top chicken with onions and sweet potatoes.
2. Add remaining ingredients and cook on low for 5-7 hours or until chicken is done.
3. Remove bay leaf and serve.
51. Soup
Ingredients
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Stuffed Pepper
1 - pound lean ground beef
1 - large onion, chopped (1 cup)
2 - cloves garlic, minced
4 - cups lower-sodium beef broth
2 - cups water
1/2 - teaspoon black pepper
1/2 - teaspoon chili powder
1/2 - teaspoon smoked paprika
3/4 - cup uncooked instant brown rice
1 - 14 1/2 ounce can diced tomatoes, undrained
1/2 - cup finely shredded Colby and Monterey Jack cheese
1 - medium red sweet pepper, chopped (1/2 cup)
1 - medium orange sweet pepper, chopped (1/2 cup)
1 - medium green sweet pepper, chopped (1/2 cup)
Preparation
1. In a large skillet cook beef, onion, sweet peppers, and garlic over medium heat until
meat is browned and vegetables are tender. Drain off fat.
52. 2. In a 4- to 5-quart slow cooker combine beef-vegetable mixture, broth, the water,
tomatoes, black pepper, chili powder, and smoked paprika.
53. 3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5
hours. If using low-heat setting, turn to high-heat setting. Stir in rice. Cover/cook for 30-
minutes more or until heated through. Sprinkle each serving with cheese.
54. Ham
Ingredients
Orange Baked
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6 - garlic cloves
1 - orange, zested
1/2 - cup Dijon mustard
8 1/2 - ounces sugar free orange marmalade
1 - cup Splenda or Sweet’N Low brown sugar, packed
1/4 - cup freshly squeezed orange juice
1 - 14 to 16-pound fully cooked, spiral-cut smoked ham on the bone
Preparation
1. Mince the garlic in a food processor fitted with the steel blade.
2. Add the marmalade, mustard, Splenda or Sweet’N Low brown sugar, orange zest, and
orange juice and process until smooth.
3. Pour the glaze over the ham and bake for 1 hour at 350 degrees F, until the ham is fully
heated and the glaze is well browned.
4. Serve hot or at room temperature.
55. Chicken & Sweet
Pepper Linguine Alfredo
Ingredients
2 - teaspoons snipped fresh thyme
1/8 - teaspoon freshly ground black pepper
8 - ounces packaged chicken stir-fry strips
1 - 9 ounce package refrigerated whole wheat linguine
1 - medium red sweet pepper, seeded and cut into thin strips
1 - 10 ounce container refrigerated light Alfredo pasta sauce
1/3 - cup finely shredded Parmesan, Romano, or Asiago cheese
2 - medium zucchini and/or yellow summer squash, halved lengthwise and sliced (about
2-1/2 cups)
Preparation
1. Using kitchen scissors, cut linguine in half. Cook linguine according to package
directions; drain. Return to hot pan; cover and keep warm.
2. Meanwhile, coat a large skillet with nonstick cooking spray. Preheat skillet over
medium-high heat. Add sweet pepper; cook and stir for 2 minutes. Add squash; cook and
stir for 2 to 3 minutes more or until vegetables are crisp-tender. Remove from skillet.
3. Add chicken to skillet. Cook and stir for 2 to 3 minutes or until no longer pink. Return
vegetables to skillet. Stir in pasta sauce; heat through.
4. Add chicken-vegetable mixture, cheese (if desired), and thyme to cooked linguine; toss
gently to coat. Sprinkle with black pepper.
56. Pork Diane
Makes 4 Servings
Ingredients
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1 - tablespoon water
1 - teaspoon lemon juice
1 - tablespoon butter or margarine
1 - teaspoon Dijon-style mustard
1 - tablespoon Worcestershire sauce for chicken
4 - 3 ounces boneless pork top loin chops, cut 3/4 to 1 inch
1/2 to1 - teaspoon lemon-pepper seasoning
1 - tablespoon snipped fresh chives, parsley, or oregano
Preparation
1. For sauce, in a small bowl stir together the water, Worcestershire sauce, lemon juice,
and mustard; set aside.
2. Trim fat from chops. Sprinkle both sides of each chop with lemon-pepper seasoning. In
a 10-inch skillet melt butter over medium heat. Add chops and cook for 8 to 12 minutes or
until pork juices run clear (160 degrees F), turning once halfway through cooking time.
Remove from heat. Transfer chops to a serving platter; cover and keep warm.
3. Pour sauce into skillet; stir to scrape up any crusty browned bits from bottom of skillet.
Pour sauce over chops. Sprinkle with chives.
57.
58. Eggnog Mousse
Makes 4 Servings
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Ingredients
2 - teaspoons unflavored gelatin
2 - cups reduced-fat eggnog
2 - tablespoons Splenda or Sweet’N Low
1/8 - teaspoon ground cinnamon
1/8 - teaspoon ground nutmeg
1/2 - teaspoon vanilla extract
1 - cup reduced-fat whipped topping, divided
Preparation
1. In a small saucepan, sprinkle gelatin over eggnog; let stand for 1 minute.
2. Heat over low heat, stirring until gelatin is completely dissolved.
3. Stir in Splenda or Sweet’N Low, cinnamon, and nutmeg until all dissolve.
4. Transfer to a small bowl; stir in vanilla.
5. Refrigerate until mixture begins to thicken.
6. Beat mixture, along with 3/4 cup whipped topping, until light & fluffy
7. Divide among four dessert dishes. Refrigerate until firm.
8. Garnish with remaining whipped topping; sprinkle with additional nutmeg if desired.
59. Triple-A Apple Pie
Makes 10 Servings
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Ingredients
1 - tablespoon all-purpose flour
1 - teaspoon apple pie spice
1 - recipe Oil Pastry (or purchase separately)
1/4 - cup packed Splenda or Sweet’N Low brown sugar
4 - medium red and/or green cooking apples (1-1/2 pounds total), cored, quartered, and
thinly sliced (about 4 cups)
1 - medium Anjou, Asian, or Bartlett pear, cored, quartered, and thinly sliced
1 - 15 ounce can unpeeled apricot halves in light syrup, rinsed, drained, and sliced, or 1
cup fresh blueberries
Preparation
1. Preheat oven to 375 degrees F. Prepare Oil Pastry. Cover and set aside.
2. In a very large bowl, combine Splenda or Sweet’N Low brown sugar, flour, and apple
pie spice. Add apple slices, pear slices, and apricot slices or blueberries. Toss gently to
coat. Transfer fruit mixture to a 9-inch pie plate.
3. On a floured surface, use your hands to slightly flatten the pastry. Roll dough from
center to edge into a circle about 12 inches in diameter. Cut 5 to 6 slits on top of crust.
To transfer pastry,** wrap it around the rolling pin. Unroll pastry atop fruit mixture.
Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge
as desired.
4. Place pie plate on a foil-lined baking sheet. To prevent overbrowning, cover edge of
pie with foil. Bake for 30 minutes; remove foil. Bake for 10 to 15 minutes more or until
apples are tender and filling is bubbly. Cool about 1 hour. Serve slightly warm. Makes
10 servings.
60. Carrot Cake
Makes 12 Servings
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Ingredients
1/2 - cup carrot grated
1 1/4 - cup dates chopped
1 - cup raisins, seedless
1 1/3 - cup water
1/4 - cup no sugar added applesauce, unsweetened
1 - teaspoon cinnamon
1 - teaspoon cloves ground
1 - teaspoon nutmeg
2 - cups whole wheat flour
1 - teaspoon baking powder
1 - teaspoon baking soda
Preparation
1. Preheat oven to 350 F.
2. Place the carrots, dates, raisins, water, applesauce, cinnamon, cloves and nutmeg in a
saucepan, bring to boil, reduce the heat, and simmer for 5 minutes. Cool.
3. Stir the dry ingredients together.
4. Combine the wet and dry mixtures and stir until well blended.
5. Spoon the batter into an 8x8 nonstick cake pan and bake for 45 to 50 minutes.
61. Apple Crisp
Makes 8 Servings
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Ingredients
5 - cups sliced peeled cooking apple
2 - tablespoons Splenda or Sweet’N Low
1 - teaspoon lemon juice
1/2 - teaspoon apple pie spice
1/2 - cup regular rolled oats
1/4 - cup Splenda or Sweet’N Low
3 - tablespoons all-purpose flour
1/4 - teaspoon apple pie spice
3 - tablespoons butter Frozen light whipped dessert topping, thawed (optional)
Preparation
1. For filling: Preheat oven to 375 degrees F. In a large bowl combine apples, 2 tablespoons
Splenda or Sweet’N Low, lemon juice, and 1/2 teaspoon of the apple pie spice. Transfer
apple mixture to a 2-quart square baking dish.
2. For topping: In medium bowl, combine oats, 1/4 cup Splenda or Sweet’N Low, flour ,
and 1/4 teaspoon apple pie spice. Cut in butter until mixture resembles coarse crumbs.
Sprinkle topping over filling.
3. Bake for 30 to 35 minutes or until apple is tender and topping is golden brown. Serve
warm. If desired, top with whipped top-ping. Makes 8 (1/2-cup) servings.
62. Pumpkin Pie
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Ingredients
Crustless
1/3 - cup Spend
1/3 - cup sugar
1 - teaspoon vanilla
1 - 15 ounce can pumpkin
2 - tablespoons sugar free honey
3/4 - cup evaporated fat-free milk
1 1/2 - teaspoons pumpkin pie spice
1/2 - cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
Preparation
1. Preheat oven to 350 F. Lightly grease an 8-inch spring form pan. In a medium bowl,
combine pumpkin, Splenda or Sweet’N Low, sugar free honey, and pie spice. Add eggs and
vanilla. Beat lightly just until combined. Gradually stir in evaporated milk. Pour into
prepared pan and place on a foil-lined baking sheet.
2. Bake for 45 to 50 minutes or until center appears set when gently shaken. Cool for 1
hour on a wire rack. Cover and chill for at least 2 hours or up to 24 hours before serving.
3. To serve, loosen pie from sides of pan by running a thin metal spatula around the edge.
Remove sides of pan. Cut pie into wedges to serve.
63. Chocolate Sherbet
Makes 12 Servings
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Ingredients
2 - cups water
2/3 - cup Splenda or Sweet’N Low
1/2 - cup whipping cream
1 - teaspoon vanilla
6 to 7 - ounces 60-percent cacao chocolate or sugar free chocolate, chopped
Preparation
1. In a medium saucepan stir together chopped sugar free chocolate, Splenda or Sweet’N
Low, water, and whipping cream. Bring to boiling, whisking constantly. Boil gently for 1
minute. Remove from heat and stir in vanilla. Cover and chill overnight.
2. Freeze mixture in a 1-quart ice cream freezer according to manufacturer’s directions.
Ripen in freezer before serving. To serve, scoop into small glasses or dishes.