Healthy Eating for Type 2 Diabetes
Diabetes is a health crisis in America. Right now, nearly 10 percent of the U.S. population has diabetes and an estimated 84 million have prediabetes, a condition that if left untreated often leads to type 2 diabetes. Diabetes is a serious disease. Blood sugar levels above the normal range are actually toxic to your cells. Left untreated or even poorly controlled, diabetes can lead to heart disease, vision loss, kidney failure, stroke, loss of limbs and more. And the risk of diabetes increases with age.
The good news is you can prevent, control and even put diabetes in remission with FOOD! To help you protect your health Harvard Medical School experts created Healthy Eating for Type 2 Diabetes. This comprehensive report is filled with the information you need to take control of your health.
Send for your report or download it right now and learn:
You’ll uncover why high blood pressure is twice as common among people with diabetes. And we’ll give you 5 tips to help cut sodium from your diet — a good way to lower blood pressure.
You’ll see why vegetarian diets can actually be better than low-fat diets for helping to control blood sugar and cholesterol. You’ll get the latest facts on the Mediterranean-style diet that is shown to help prevent and treat type 2 diabetes. What’s more this way of eating actually prevented heart attacks, strokes and death from heart disease.
And you’ll get a special bonus section at no extra cost with 40 scrumptious recipes with the power to naturally control blood sugar levels and even help you prevent type 2 diabetes.
Start your day with Vegetarian Strata, try our Spaghetti Salad at lunch, serve up Poached Salmon BLTs for dinner and satisfy your sweet tooth with Apple Cranberry Oat Crisp.
Download your report right now (or send for a print copy) and get the tools you need to keep blood sugars in the normal range!
Here’s your FREE RECIPE for Pumpkin Muffins
MAKES 12 SERVINGS (1 muffin per serving)
3 small ripe bananas (or 2 medium-large bananas)
Preheat oven to 350° F. Puree bananas and pumpkin in blender or food processor. Add egg whites, whole egg, and applesauce, and puree until smooth. Add dry milk and pulse until blended. Add pumpkin pie spice to mixture and blend.
In a separate bowl, combine flour, oat bran, baking soda, and raisins. Mix to combine. Add banana-pumpkin mixture to flour mixture and mix well. Spray a muffin pan with cooking spray and spoon mixture into cups, distributing batter evenly. Bake for 30 minutes or until toothpick inserted into muffin comes out clean.