Health Beat - Summer 2017 - 4


How Far
We've Come
A look at 40 years of learning
to manage and treat diabetes


f you're seeing a doctor for your
diabetes, you probably know that
diet, exercise and other healthy
lifestyle habits are key to controlling
blood sugar (glucose) and avoiding
problems related to the disease.
Matt Petersen, managing director of medical information for the
American Diabetes Association, takes
us through some critical milestones in
learning to treat and manage diabetes.

The A1C test was developed. Used
to measure a person's average blood
glucose level over a three-month
period, the test is still considered the
gold standard for determining longterm diabetes control.

The glucometer was introduced.
"Glucose meters let you know how
much insulin to use-and when to
use it. That's really changed things,"
Petersen says.


slows the progression of complications such as eye, kidney and
nerve damage.

The Diabetes Prevention Program
Outcomes Study highlighted how
making manageable lifestyle changes
could cut the risk of type 2 diabetes
by more than half after three years.

The Future
Type 1: The artificial pancreas is just
hitting the market. Clinical studies
have proved it works to read and
respond to glucose levels and provide
the right amount of insulin.
Type 2: Unlocking the secrets
of our gut microbiome may hold
promise. "Can we have a simple
fecal transplant or some other way
to alter what's going on in our gut
and safely and dramatically change
metabolism to reduce or eliminate
diabetes?" Petersen says. "We don't
know for sure yet, but the possibility
is exciting." 1

The Diabetes Control and
Complications Trial showed that
keeping blood glucose in check

Take a risk test at
diabetes-risk-test to assess your odds of developing
type 2 diabetes.


Farro Salad with
Summer Herbs
Try this crunchy, refreshing, wholegrain salad with a grilled chicken
breast or fish fillet.
²/³ cup farro
1 cup cut green beans (¾-inch
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon-style mustard
1 large garlic clove, minced
1 cup diced bell peppers
1 tomato, diced
¼ cup chopped fresh basil, cilantro,
parsley, chives or a combination
Salt and pepper
1. Cook farro according to package
directions. Transfer to a large bowl
and set aside to cool.
2. Meanwhile, in a medium saucepan
of boiling water, cook green beans
until crisp-tender, 2 to 3 minutes.
Drain and set aside to cool.
3. In a small bowl, whisk together oil,
vinegar, mustard and garlic. Add to
large bowl, along with green beans,
bell peppers, tomato and herbs. Add
salt and pepper to taste.
4. Serve room temperature, or
refrigerate until chilled before serving.
Makes 4 servings (about 1 cup
per serving).

Nutritional information per
serving: 199 calories; 7 g total fat;
6.1 g protein; 28.4 g carbohydrates;
0 mg cholesterol; 56.4 mg sodium;
4.3 g dietary fiber.

Table of Contents for the Digital Edition of Health Beat - Summer 2017

In This Issue
Health Beat - Summer 2017 - In This Issue
Health Beat - Summer 2017 - 2
Health Beat - Summer 2017 - 3
Health Beat - Summer 2017 - 4
Health Beat - Summer 2017 - 5
Health Beat - Summer 2017 - 6
Health Beat - Summer 2017 - 7
Health Beat - Summer 2017 - 8
Health Beat - Summer 2017 - 9
Health Beat - Summer 2017 - 10
Health Beat - Summer 2017 - 11
Health Beat - Summer 2017 - 12
Health Beat - Summer 2017 - 13
Health Beat - Summer 2017 - 14
Health Beat - Summer 2017 - 15
Health Beat - Summer 2017 - 16