Diabetes Awareness Month
November 2011
By: Leah Johnson – Certified Ophthalmic Assistant
In honor of Diabetes Awareness Month I would like to discuss some of the effects diabetes can have on the eyes as well as how you can help protect your eyes from this disease. Whether you were recently diagnosed or have been living with diabetes for many years, there is always something to learn about management of the disease.
Diabetic eye disease is a group of debilitating eye problems diabetics face with complications from the disease. All people with diabetes, type 1 and 2, are at risk for diabetic eye disease and can often go undetected by the patient until it is too late. Even with excellent sugar control, diabetic retinopathy can affect any diabetic. This is why annual comprehensive eye exams are important for all diabetics. You can also find more information about Diabetic Retinopathy on our website by clicking this link.
In addition to annual eye exams, diabetics can protect their eyes by controlling blood sugars. Glucose self-monitoring is extremely important when attempting to balance your blood sugar levels throughout the day. Knowing this level can help you make good food choices. A1C blood tests are important to track blood glucose levels over a period of time. Most doctors suggest testing this every 3-6 months.
Diabetics benefit greatly from daily exercises. Exercise helps keep sugar levels in better control. Studies show that exercising diabetics not only lower blood glucose levels but also reduce risks of heart attack, stroke, and diabetic related eye and kidney problems. Remember that when exercising, it is important for diabetics to check blood glucose levels to reduce the risk of hypoglycemia.
The holiday season is upon us. Eating smart is essential for a healthy diabetic. Forget the butter; flavor this year’s turkey with herbs to make a wonderful, healthy meal this Thanksgiving. Here is a great diabetic recipe I found on Epicurious.com. Enjoy!
Turkey
- 1 cup fresh flat-leaf parsley leaves
- 1/2 cup fresh sage leaves
- 1/2 cup fresh rosemary leaves
- 1/2 cup fresh thyme leaves
- 22 medium garlic cloves (about 3 heads)
- 1 (10- to 12-pound) turkey, preferably organic or free-range
- 1 large or 2 medium onions, sliced into thin rings
- 2 tablespoons plus 1 teaspoon grapeseed oil
Preparation
One day ahead:
Process herbs and garlic in food processor until finely minced. Set aside.
Rinse turkey inside and out with cold water; pat dry with paper towels. Trim excess fat. Place turkey in large nonreactive bowl. Starting at neck cavity, loosen skin from breast and drumsticks by gently inserting fingers between skin and meat. Sprinkle kosher salt and pepper under and over skin. Then spread garlic-herb rub under skin and gently press skin to adhere. Lift wing tips up and over back; tuck into turkey. Refrigerate at least 8 hours or overnight.
To roast:
Let turkey stand at room temperature 1 hour before serving. Set oven rack at lowest position and preheat oven to 350°F. Spread sliced onions on bottom of heavy-bottomed roasting pan and place fitted rack over top. (Or place the turkey directly on bed of onions. They will prevent sticking and flavor drippings.) Brush turkey with grapeseed oil and carefully transfer to rack. Brush one side of double-folded sheet of aluminum foil with grapeseed oil and tent, greased side down, over turkey breast. Place turkey in oven so legs face back of oven and bird, breast side up, faces door. Place wrapped garlic on oven rack.
Roast 45 minutes. Remove garlic from oven. Remove foil from turkey and turn pan around. Roast until thermometer inserted in thickest part of thigh registers 170°F and juices run clear when thigh is pierced with fork (see note below), about 1 hour 15 minutes. Transfer turkey to platter and reserve pan drippings. Let turkey stand 20 minutes before carving.
Prepare gravy while turkey rests:
Pour drippings into 4-cup glass measure, and skim off fat that rises to surface, reserving 1 tablespoon fat (see tip below). Add enough broth to drippings to measure 3 cups.
Separate roasted garlic cloves. Squeeze pulp into small bowl and mash well with fork. In medium saucepan over medium heat, heat reserved fat. Add garlic and flour, and cook, whisking constantly, until lightly browned, about 30 seconds. Gradually whisk in broth mixture. Bring to boil over high heat, whisking constantly, and remove from heat. Carve turkey and serve with gravy.
NOTE: To gauge turkey doneness, an instant thermometer should be inserted into the thickest part of the thigh. The U.S. Department of Agriculture recommends that this meatiest part be cooked to 180°F. Other cooking experts believe that the bird can safely be removed from the oven at 170°F, because the internal temperature will rise an additional 10 degrees as the turkey rests.