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November is National Diabetes Month

Posted: Tuesday, Nov 6th, 2012

HURON — Huron Clinic will be performing free glucose screening on Thursday and Nov. 15 from 8 a.m. to 5 p.m. No appointment is necessary – just walk in and ask about the glucose screening

Make a plan to get screened and pick up free information about diabetes, including symptoms, meal planning and recipes.

Huron Clinic provide diabetes care to patients of all ages, including insulin pump management, laboratory testing, diet and exercise information, patient education and training.

According to the American Diabetes Association:

• Nearly 26 million children and adults in the United States have diabetes.

• Another 79 million Americans have pre-diabetes and are at risk for developing type 2 diabetes.

• Recent estimates project that as many as 1 in 3 American adults will have diabetes in 2050 unless we take steps to stop diabetes.

Symptoms of type 1

diabetes include:

• Frequent urination

• Unusual thirst

• Extreme hunger

• Unusual weight loss

• Extreme fatigue and irritability

Symptoms of type 2

diabetes include:

• Any of the type 1 symptoms

• Frequent infections

• Blurred vision

• Cuts/bruises that are slow to heal

• Tingling/numbness in the hands/feet

• Recurring skin, gum, or bladder infections

Diabetes Myths & Facts

• Myth — Diabetes is not that serious of a disease

• Fact — Diabetes causes more deaths a year than breast cancer and AIDS combined. Two out of three people with diabetes die from heart disease or stroke.

• Myth — If you are overweight or obese, you will eventually develop type 2 diabetes.

• Fact — Being overweight is a risk factor for developing this disease, but other risk factors such as family history, ethnicity and age also play a role. Unfortunately, too many people disregard the other risk factors for diabetes and think that weight is the only risk for type 2 diabetes.

• Myth — Eating too much sugar causes diabetes.

• Fact — Type 1 diabetes is caused by genetics and unknown factors that trigger the onset of the disease; type 2 diabetes is caused by genetics and lifestyle factors. Being overweight does increase your risk for developing type 2 diabetes. Drinking sugary drinks is linked to type 2 diabetes. People should limit their intake of sugar-sweetened beverages like regular soda, fruit punch, fruit drinks, energy drinks, sports drinks, sweet tea and other sugary drinks. Just one 12 ounce can of regular soda has about 150 calories and 40 grams of carbohydrate. This is the same amount of carbohydrate in 10 teaspoons of sugar! One cup of fruit punch and other sugary fruit drinks have about 100 calories (or more) and 30 grams of carbohydrate.

• Myth — People with type 1 diabetes can’t participate in sports or exercise.

• Fact — They can be tennis players, mountain climbers, weight lifters, basketball stars, snowboarders — the sky’s the limit!

• Myth — If you have type 2 diabetes and your doctor says you need to start using insulin, it means you’re failing to take care of your diabetes properly.

• Fact — For most people, type 2 diabetes is a progressive disease. When first diagnosed, many people with type 2 diabetes can keep their blood glucose at a healthy level with oral medications. But over time, the body gradually produces less and less of its own insulin and eventually oral medications may not be enough to keep blood glucose levels normal. Using insulin to get blood glucose levels to a healthy level is a good thing, not a bad one.

Fall into Healthy Eating

We know this is the time we crave the taste of hot apple cider, crock pot dinners and comfort food, but that doesn’t mean healthy eating should be thrown out the window! Fall is packed with delicious fruits and vegetables, some of which can actually be healthier than foods of other seasons.


This fabulous fall fruit makes a great side dish at lunch and is an easy grab-and-go snack. Look for fresh apples at your local grocery store or during your next trip to the farmer’s market.

Sweet & Savory

Baked Apples

(serves 6)


2 Granny Smith apples (medium size), peeled, seeded and diced

2 Honey Crisp apples (medium size), peeled, seeded and diced

2 Tablespoons melted Smart Balance Light (or no trans fat margarine)

2 Tablespoons Splenda brown sugar

1/8 teaspoon ground nutmeg

Ό teaspoon salt (optional)

6 light spreadable cheese wedges (Laughing Cow Lite Swiss Cheese Wedges)

6 Tablespoons slivered almonds

Instructions: Preheat oven to 350 degrees F. Place six five-ounce ramekin pans on baking sheet and coat with cooking spray. In a mixing bowl, combine apples, melted oleo, brown sugar, nutmeg and salt. Combine well.

Fill each ramekin about half full of apples. Place one cheese wedge on top of apples and press to spread over the apples. Fill the ramekins with the remaining apples, mounding them over the rim of the ramekin.

Bake in oven for 30 minutes. Remove from oven and top each ramekin with 1 Tablespoon of slivered almonds. Return to the oven to finish baking.

Bake for 15 minutes or until apples are bubbling and almonds are toasted. Remove from oven and let cool to just warmer than room temperature and serve. Can also be eaten cold or heated up in the microwave the next day.

MAKE IT GLUTEN-FREE: Verify that the ingredients that you are using are gluten-free and not cross-contaminated and this dish can be gluten-free.

Calories 150, Carbohydrates 17 g, Protein 4 g, Fat 8 g, Saturated Fat 1.8 g, Cholesterol 10 mg, Sodium 290 mg, Dietary Fiber 2 g

Winter Squash

Whether it’s butternut, acorn or spaghetti, don’t let the name fool you. This nutritious vegetable is available all year long with a peak season in October. Winter squash are drier and have a sweeter taste than summer squash and are low in sodium, a good source of vitamin A and high in fiber.

Maple-roasted Acorn Squash

(makes 4 servings)

1 small acorn squash (about 1 pound, 5 ounces)

2 Tablespoons best-quality maple syrup

2 Tablespoons olive oil

1 teaspoon kosher salt

Ό teaspoon ground black pepper or to taste

Instructions: Preheat oven to 400 degrees F. Cut the squash in half lengthwise; remove the seeds and discard them. Cut each half crosswise into 1-inch thick slices.

Combine the maple syrup, olive oil, salt, and pepper in a large bowl. Add the squash and mix well. Place the squash in a single layer on the prepared baking sheet and roast for about 30 minutes, turning occasionally, until the squash is soft and tender.

Calories 135, Fat 7 g, (Sat. Fat 1 g), Carbohydrate 19 g, (Fiber 4 g, Sugars 10 g), Cholesterol 0 mg, Sodium 485 mg, Potassium 395 mg, Protein 1 g, Phosphorus 40 mg


Pumpkins aren’t just for Halloween! In fact, this starchy vegetable is a good source of both vitamin A and C. Add it to pasta or rice dishes, make a pumpkin soup, add it to your whole grain pancakes or muffins or use it to make a pumpkin hummus or dip. Save the seeds — wash, bake and lightly salt them, as pumpkin seeds make a great high-fiber snack.

Pumpkin Seed Cluster Snack Mix

(serves 8)

½ cup salted pumpkin seeds (in shell)

Ό cup unsalted peanuts

2 cups (about 4 ounces) high-fiber cluster cereal

Ό cup golden raisins, or dried cranberries

2 Tablespoons mini chocolate chips

Instructions: Place a large nonstick skillet over medium –high heat until hot. Cook the pumpkin seeds and peanuts 2 to 3 minutes or until beginning to brown, stirring frequently. Set aside on paper towel in a thin layer to cool quickly, about 5 minutes.

Combine the pumpkin seed mixture with the remaining ingredients.

Calories 110, Carbohydrates 19 g, Protein 3 g, Fat 4 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 175 mg, Dietary Fiber 5 g

For the complete article see the 11-04-2012 issue.

Click here to purchase an electronic version of the 11-04-2012 paper.

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