Diabetics know the perils of excess sugar and carbohydrates in their diet, but they also need to focus on eating heart healthy.
"Diabetics tend to be at two to three times the risk for heart disease," said Esther Schuster, a dietitian/diabetes educator and spokesperson for CanolaInfo.
The higher blood-sugar levels damage the coronary arteries, making them more prone to blockages. That's why Type-2 diabetics are at two to three times the risk of suffering a heart attack or stroke.
Eating a heart healthy, low-fat diet is actually more important for diabetics than eating low-carb, said Cece Davis, dietitian and owner of Nutrition Consultants of Tulsa.
"The blood sugar effect from a high-fat diet is actually more dramatic than the blood sugar effect from plain sugar," Davis said.
When combined with high cholesterol, elevated blood sugar levels allow plaque to deposit in the arteries much faster, she said.
That's why CanolaInfo and the American Diabetes Association partnered to create a new cookbook, "The Heart-Smart Diabetes Kitchen," featuring simple recipes made with heart-healthy canola oil. All proceeds from the cookbook benefit the American Diabetes Association.
But it's really a cookbook for anyone trying to eat healthy, not just those managing their blood sugar and cholesterol.
"It's really a family cookbook," Schuster said. "You don't have to have Type-2 diabetes to use or enjoy the recipes in it." Schuster is partial to the scallops with Parmesan and the pumpkin-apple bisque. Other recipes include hoisin-orange pork with Asian vegetables, fish tacos with avocado salsa and brownie wedges with java cream. All of the recipes for the cookbook were developed by veteran cookbook author and diabetes recipe developer Nancy S. Hughes, and many incorporate heart-healthy fats found in fish, avocados, walnuts and canola oil. Choosing healthy fats -- such as the mono- and poly-unsaturated fats in canola oil -- helps increase the levels of good cholesterol in the body and aid vitamin absorption. The right amount of healthy fat also slows down absorption of sugars into the bloodstream during digestion --meaning it can help diabetics avoid dangerous blood sugar spikes, Schuster said. Davis said lean proteins can achieve the same effect and have less calories per grams than fat. Diabetics -- and anyone concerned about heart health -- should try to avoid eating too much saturated fat, which is abundant in foods such as red meat, butter, cream and dairy products. "Diabetics are not in an exclusive club -- we all need to be eating that way," Davis said.
Rates of Type-2 diabetes have skyrocketed in the U.S. along with obesity rates in recent years. Schuster said managing the disease through healthy diet and exercise is really the best way to fight back. When the disease is caught early, most sufferers can avoid or reduce their dependence on diabetes medications through simple changes in diet and exercise. "We know how to treat this disease, but we don't know how to cure it," she said. "But we do know how to prevent it." Tossing the cut potatoes in paprika and the pan residue adds a rich, glistening color to the potatoes in this hearty (and heart-healthy) dish from "The Heart-Smart Diabetes Cookbook." PORK TENDERLOIN POTATOES AND HORSERADISH-MUSTARD SEED SAUCE 1 tablespoon canola oil 1 pound pork tenderloin 1 teaspoon salt-free seasoning (such as steak seasoning blend) 1/2 teaspoon salt, divided 5 new potatoes (about 1 pound total), quartered Paprika Sauce ? cup fat-free sour cream 2 tablespoons canola mayonnaise 1 tablespoon water 2 teaspoons prepared horseradish 2 teaspoons coarsegrain Dijon mustard 1. Preheat oven to 425 degrees. Cover a baking sheet with foil. 2. Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle pork tenderloin with seasoning blend and 1/4 teaspoon salt. Cook 3 minutes, turn, and cook 2 more minutes. Place pork on the prepared baking sheet.
3. Add potatoes to skillet and sprinkle with paprika. Toss to coat, preferably with a heat-resistant rubber spatula, and cook for 1 minute. Place potatoes around pork and roast for 18"20 minutes or until a meat thermometer inserted into thickest part of meat registers 160F. 4. Meanwhile, combine sauce ingredients in a small bowl. 5. Place pork on the cutting board and let stand 5 minutes before slicing. Pull sides of foil up around potatoes, seal foil, and let stand. Slice pork and place on a serving platter. Sprinkle remaining 1/4 teaspoon salt over potatoes, and place potatoes around pork with any accumulated juices. Serve each portion (about five slices of pork and five potato wedges) with sour cream mixture. Nutrition (per serving): 265 calories (80 calories from fat), 9 g fat (1.3 g saturated), 65 mg cholesterol, 465 mg sodium, 19 g carbohydrates (2 g dietary fiber, 2 g sugars), 25 g protein. Exchanges: 1 starch, 3 lean meat, 1 fat.
