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Community Corner

Winthrop Offers Meal Planning to Diabetics

Specialists offer helpful dietary tips to make Type II diabetes easier to bear.

's Community Outreach Center was packed Thursday night, as seniors and interested residents gathered to learn firsthand the do's and don'ts of meal planning for those with Type II diabetes, the most common form of the disease, believed to affect more than 90-percent of patients.

People with Type II diabetes do actually produce insulin. The problems starts when the pancreas does not produce enough insulin – or when their body cannot efficiently utilize the insulin produced. This is known as insulin resistance. When a person is affected by insulin resistance, sugar in the body (glucose) is not able to be absorbed the body's cells. Glucose then stays in the body's bloodstream and cells do not function properly.

"Individuals with Type II diabetes can regulate this condition with diet and exercise," explained Lynne Chimon, director of the Diabetes Education Center, who hosted the event with diabetes nutrition specialist Dr. Margaret Marinelli.

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Chimon first spoke about proper plate proportioning, saying one quarter of the plate should be carbohydrates or starches, one quarter should be protein and half should be vegetables. "We as Americans really eat too much protein as it is," she said. "But feel free to load up your plate with veggies!"

Chimon and Marinelli gave live demonstrations and examples of certain foods which diabetics should strong consider eating. Spaghetti squash, a crowd favorite and chocked full of vitamins, can be found at many local grocery stores. The vegetable can be cut in half and cooked for about 25 minutes at about 375 degrees, resulting in a pasta-like portion that has very few carbohydrates. McCain potatoes were another solution to the carbohydrate portion of the meal, as they are readily available and easy to cook. 

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The hosts also went over spices and herbs, mentioning the McCormick brand to emphasize that a small amount of spices has as many nutrients as many portions of fruits and vegetables. Half a teaspoon of cinnamon has as many antioxidants as a half cup of raspberries. In addition, half a teaspoon of oregano leaves has as many antioxidants as three cups of spinach.

Guests were continually reminded that the best ways to curb the effects of Type II diabetes was to simply eat right and exercise. Attendees were also encouraged to cook in portions large enough to be served for several meals and to always watch their salt and sugar intake levels. Sugar-free dessert options, such as Jell-O and mousse-like puddings were suggested, as they are inexpensive and readily available. Guests were reminded by Dr. Marinelli "sugar free doesn't mean calorie free," and they should be careful of how much of these snacks they eat. However, "these are always good solutions for dessert-lovers," she said.

Between eating fresh herbs and spices, making sure to eat plenty of vegetables and to consumer fewer carbohydrates and proteins, guests were assured that they would be able to lessen the effects of Type II diabetes.

Winthrop-University Hospital offers free courses and seminars for attendees pertaining to diabetes and health care in general. In addition to this seminar, the hospital offers a course on fighting pre-diabetes through diet and exercise, which is open to all.

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