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Friday, December 30, 2011
Monday, December 26, 2011
Type 2 Diabetes - Can Alcoholism Or Even Drinking Alcohol, Be Managed With Diabetes?
Type 2 diabetes and alcoholism can be managed at the same time. Many millions of Type 2 diabetics also have issues with alcohol. That's only natural, because the kind of depression that alcohol and alcohol withdrawal cause is responsive to sugar... which only makes both conditions worse. There are some simple ways, however, to keep both conditions under control.
How to manage alcoholism and Type 2 diabetes: The key to managing alcoholism and Type 2 diabetes at the same time is to avoid sugar, especially high-fructose corn syrup. Alcoholics are especially susceptible to highs and lows of blood sugar, and high-fructose corn syrup, (the main ingredient in most sugar-sweetened soft drinks), only provides the sweet taste without preventing the crash in blood sugar levels. And it's when blood sugar levels are low that alcoholics are most likely to forget their resolutions about drinking.
Depression is a common problem in both conditions. To make more of the mood-elevating hormone serotonin, the brain will stimulate an appetite for sugar. High blood sugar levels make it easier for the brain to absorb tryptophan, the amino acid it uses to make serotonin. Another way to get the needed tryptophan, however, is to eat more protein at meals, or, if there is a liver problem so protein must be limited, to take a supplement called 5-HTP.
Other helpful rules for managing both type 2 diabetes and alcohol include:
Avoid high-fructose corn syrup in baked goods and soft drinks at all times. Make a habit of choosing fruit juice over dessert, but limit yourself to 1 or 2 glasses a day. Never, ever mix alcohol and sugar.
Most diabetics can drink small amounts of alcohol and still manage their Type 2 diabetes. But if you have a fatty liver or other liver problem, it is best to avoid alcohol, or at least minimize it.
Some doctors believe that it's OK to have a drink or two every day because of alcohol's relaxing qualities and because alcohol raises the 'good' or HDL cholesterol. But these are the rules:
you should not drink alcohol on an empty stomach because it may lead to hypoglycemia or low blood sugar levels if you do drink alcohol, drink with your meal men... no more than 2 standard drinks a day is recommended with 3 alcohol free days per week ladies... 1 standard drink each day, again with 3 alcohol free days per week
Suggested best choices:
spirits - vodka, gin, scotch, whisky are best consumed either on the rocks, with water or soda water dry red wine
The combination of alcohol and sugar, for example, margaritas, mojitos, and daiquiris, causes ups and downs in blood sugar levels that are very hard to manage. Since high and low blood sugar levels can be just as damaging to good judgment as alcohol consumed in excess, make a point of not indulging both vices at the same time.
Wednesday, December 21, 2011
Easy Butterscotch Pudding Dessert
Butterscotch pudding has a rich and creamy flavor. If you like butterscotch, you will love this delicious layered dessert that uses butterscotch pudding as a main ingredient. This dessert is made in one large pan, but you could easily make individual servings in dessert glasses. Like all layered desserts, letting everyone see the layers makes for an attractive visual at the table.
Butterscotch gets its rich flavor from a combination of brown sugar, butter, cream, salt, and vanilla. It was first recorded in England in the town of Doncaster in 1817, though butterscotch-like sweets had been around since the late 1700s. Today, you can get butterscotch chips to put in cookies, butterscotch pudding and butterscotch candies. All of these use an artificial butterscotch flavoring instead of the original recipe of brown sugar and butter. Nevertheless, this remains a popular flavor. Butterscotch is an old-fashioned flavor that is ripe for a comeback in popularity. It is subtle and complex. Contrary to what some people may think, butterscotch does not contain scotch. The scotch part of the name comes from the practice of scotching, or scoring the cooling butterscotch into small pieces.
Butterscotch sauce is often used on vanilla ice cream. You can make your own butterscotch sauce or you can buy it already made. Butterscotch pudding is also delicious on its own or with whipped topping. Make this layered dessert when you want to go the extra mile and make a good impression. If you really want to go all out, you can make the butterscotch pudding from scratch, though this version is much easier and takes less time. If butterscotch is one of your favorites from childhood, try this and the many other butterscotch recipes that you can find online. It is an old-fashioned flavor that many of us remember fondly. Why not introduce your own kids to this delicious flavor?
Recipe for Butterscotch Pudding Dessert
This layered dessert has some surprises hidden inside.
What You Need
1 cup flour
1 stick butter, melted
1-1/2 cup pecans, chopped
1/2 cup powdered sugar
1 (8 ounce) package cream cheese
1 cup whipped topping
1 cup powdered sugar
2 small packages instant butterscotch pudding
3 cups milk
Extra whipped topping
Pecans for garnish
How to Make It
Mix the flour, butter, pecans and 1/2 cup powdered sugar together and pat it into a 9x13 inch baking pan. Bake it for 15 minutes at 375 degrees F. When cool, break it up and crumble it in the pan. Set aside.
In a bowl, blend the cream cheese and sugar until smooth. Fold in the whipped topping. Spread it over the crumbled crust in the pan.
In another bowl, blend the milk and pudding mix together. Stir until it begins to thicken. Spread the pudding over the top of the cream cheese layer.
Top the pudding layer with whipped topping. Sprinkle with pecans. Keep chilled until you are ready to serve.
Serves 6 to 8.
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Friday, December 16, 2011
Riedel Sommeliers Series Single Malt Whiskey Glass
!±8± Riedel Sommeliers Series Single Malt Whiskey Glass
Rate :
| Price : $62.90 | Post Date : Dec 16, 2011 09:21:20Usually ships in 1-2 business days
Campbell Distillers, owner of the critically acclaimed single malts Aberlour and Edradour, asked Riedel to come up with a glass that would highlight the very special characteristics of single malt whisky. And so, in early 1992, a panel of single malt experts was convened at Riedel¿s headquarters in Austria to test a range of different glasses. On the basis of this first selection, Georg Riedel undertook further research with the help of master distillers in Scotland. The result is this glass: an elongated thistle shape on a truncated stem. The design incorporates a small, slightly out-turned lip that directs the spirit onto the tip of the tongue, where sweetness is perceived, and serves to bring out the elegant creaminess of a top-quality single malt. In September 1992, a group of Britain¿s leading single malt experts gathered in London to test the prototype. They agreed that the subtle aromas of the whisky were lost in a traditional tumbler; brandy balloons emphasized the alcohol at the expense of finesse; and the copita tended to magnify the oak components to such an extent that the whisky began to take on cognac-like characteristics. The Riedel glass emerged as the clear winner, bringing forward the pure malt character of all the whiskies tasted by concentrating their aromas and accentuating their softness, roundness and silkiness.Recommended for: Single Malt Whisky, Malt Whisky, and Whisky.
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