Healthy Foot Notes

Archive for the ‘Diabetes’ Category

Contributing writer: Carmen Thorpe––

A connection between obesity and diabetes has already been made in healthcare, this we already knew, but did you know that the connection between obesity and diabetes has created a correlation with amputations?

As stated by The American Board of Multiple Specialties in Podiatry (ABMSP), it is “the leading cause of non-traumatic limb amputations in the United States…” The ABMSP has “paved the way in board certification in: foot and ankle surgery, primary care, prevention and treatment of diabetic foot wounds and diabetic footwear–– and now in the field of limb preservation and salvage.”  Click here to read more from the article.

For those who worry that they may fall into this category, there is good news insight. According to Brian Kilen, writer for Mayo Clinic, Gentag and Mayo Clinic have “reached an agreement to develop the next generation of wearable biosensors designed to fight obesity and diabetes”, essentially removing the prospects of the non-traumatic limb amputations. This technology may potentially be “a game-changer…” these were the words of James Levine, M.D., Ph.D., A Mayo Clinic endocrinologist and obesity researcher. Mayo Clinic partnered with Gentag, Inc. because they are pioneering the use of disposable, ultra thin, wearable and immunoassay biosensors… Read more from the article here.

Photo via "Boomette" on

Photo via “Boomette” on

Due to the success of our last diabetic-friendly recipe, we decided to include a breakfast one for today’s post.

For one diabetic friendly portion of “Spiced Irish Oatmeal,” you will need:

  • 1/2 cup water
  • 1/4 cup steel cut oats
  • 1/4 tablespoon packed brown sugar or 1/4 tablespoon brown sugar substitute, equivalent to 1 tablespoon packed brown sugar*
  • 1/16 teaspoon ground cinnamon
  • 1/16 teaspoon salt
  • 1/16 teaspoon ground allspice
  • 1/4 dash ground cloves or 1/4 dash ground nutmeg
  • 1/2 cup nonfat milk (optional)

What to Do:

  • In a saucepan appropriate to the size of the portion, combine the water, steel-cut oats, brown sugar, cinnamon, salt, allspice, and cloves or nutmeg.
  • Bring to boiling; reduce heat.
  • Simmer, uncovered, for 10 to 15 minutes or until desired doneness and consistency, stirring occasionally.
  • Serve with milk on the side.



Photo via Diabetic Living

Photo via Diabetic Living

This recipe can be found in the Winter 2013 edition of Diabetic Living Magazine.

Mediterranean Couscous and Beef

(serves 4)

You Will Need:

3/4 cup Israeli (pearl) couscous

1 lb beef flank steak

5 tbsp salt-free lemon-herb-peppercorn flavored marinade such as Mrs. Dash

2 medium red and/or yellow tomatoes, seeded and coarsely chopped

1/4 cub crumbled, reduced-fat feta cheese (one ounce)

What to Do:

1. Heat a dry, medium saucepan over medium-low heat.  Add couscous to hot saucepan; toast couscous 8-10 minutes or until golden brown, stirring frequently.  Remove couscous from saucepan.

2. Meanwhile, preheat broiler, lightly coat unheated rack of a broiler pan with nonstick cooking spray.  Trim any fat from the flank steak.  Season beef with 1/4 tsp of black pepper and 1/8 tsp salt.  Pour 1 tbsp of marinade into a custard cup, set aside remaining marinade .  Brush the 1 tbsp onto the flank steak.  Place meat on the rack.  Broil 4 to 5 inches from the heat until desired “doneness,” turning once.  Allow 12 to 14 minutes for medium.

3.  In the same medium saucepan, combine one cup water, 1/4 tsp black pepper, and 1/8 tsp salt; bring to a boil.  Stir in couscous, return to boiling and reduce heat.  SImmer, covered, for seven minutes.  Stir in the remaining tbsps of marinade and tomatoes, and 2 tbsps feta cheese.  Cook 1-2 minutes more or until couscous and tomatoes are tender.

4. To serve:

Thinly slice beef across the grain, serve over couscous mixture.  Sprinkle with remaining cheese.

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