Did you know that one in two African-Americans will develop diabetes at some point in their lives? In addition, diabetes is the third largest killer among African-Americans; heart disease and cancer are currently the leading causes of death. Below are the three different types of diabetes. Each type is similar to the other in that the pancreas’ ability to secrete insulin is compromised. It is still unknown why the pancreas stops or lessens the secretion of insulin though researchers are now attributing the “thrifty gene”, inherited by African-Americans from their ancestors, as a possible cause of diabetes. In past generations, this gene enabled Africans during feast and famine cycles to use food more efficiently when scarce. However with fewer feast and famine cycles, the thrifty gene may now make weight control more difficult. Presumably because of the western diet which is high in fat and sodium as well as the environment, obesity and diabetes began to “alter” the body’s “natural” state. This “genetic predisposition” along with Impaired Glucose Iolerance(IGT) often occurs together with the genetic tendency toward high blood pressure. People with IGT normally have higher blood sugar levels but not enough to call the condition diabetes. 

It should be made clear that you can’t “catch” diabetes as you can a cold or a Sexually Transmitted Disease (STD). Juvenile Diabetes, also known as Type 1 diabetes, is an autoimmune disease that is solely identified by the inability of the pancreas to secrete insulin. Insulin is a hormone that converts sugar and starches into energy. People with Type 1 diabetes take insulin by injections or through insulin-pumps in order to maintain “normal” blood sugar levels as there is no cure for the disease. If insulin is not taken in the appropriate manner, conditions that include blindness, kidney failure and nerve damage can occur; death can also occur in more severe cases. Symptoms of diabetes include but are not limited to extreme thirst and hunger, fatigue, frequent urination, unusual weight loss, irritability and blurred vision.

Type 2 diabetes can usually be controlled through diet and exercise. People who do not follow through with these regimens usually develop Type 1 diabetes. According to the National Diabetes Information Clearinghouse(NDIC), over 2.2 million African-Americans have Type 2 diabetes, and as many as 700,000 African-Americans are living with Type 2 diabetes and don’t know it. Type 2 diabetes is often attributed to obesity, however it is also frequently found in the elderly and people who have a family history of diabetes including gestational diabetes. 

Gestational diabetes affects about 5% of all pregnant women generally in their second trimester. Studies have indicated that the rate of gestational diabetes in African-American women is higher than in any other ethnic group. As with Type 1 and 2 diabetes, diet and exercise are tantamount in maintaining good health especially for the baby. Babies who are born to diabetics that did not have their blood sugar under control usually weigh more than the average baby born to someone without the disease.

In addition, birth defects and even death has occurred. It should be noted that babies born to diabetic mothers aren’t necessarily going to develop the disease though they are born with a genetic predisposition in becoming diabetic.The chances of a person who has gestational diabetes becoming a Type 1 or 2 diabetic is increased if they are unable to maintain a relatively strict regimen while pregnant.

African-Americans are now joining fitness clubs and challenge groups whose primary focus is to educate the community about choosing healthier lifestyles. Dr. Ian Smith started the 50 Million Pound Challenge designed to encourage African-Americans to lose excess weight and eat healthy. Dr. Smith is most known by his role as medical/diet expert on VH1’s Celebrity Fit Club. Since November of 2007 over 263,000 people have joined and over one million pounds have been lost. If you’re interested in joining the 50 Million Pound Challenge, please visit www.50millionpounds.com. Free challenge kits, along with a brochure, menu’s and weight trackers to record your progress are all available on the website.  

 Dr. James R. Gavin, president and professor of the Morehouse School of Medicine in Atlanta, states “that by eating well-balanced meals in the correct amounts, diabetics can keep their blood sugar levels as close to normal as possible.”  Exercising for at least 30 minutes a day and frequent blood sugar testing testing can greatly decrease health problems usually resulting from poor control of blood sugar.

Below I have listed two diabetic recipes that that whole family can enjoy:

Chicken and Dumplings (Diabetic)

1 1/2 pound chicken pieces, skin removed

1 1/2 cups water

1/3 cup chopped celery

1/4 cup chopped onion

1/4 teaspoon salt

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon vegetable shortening

1/2 cup skim milk

1. Place prepared chicken pieces in large saucepan. Add water, celery, onion and salt; simmer, covered, 1 hour or until meat is tender.
2. Meanwhile, prepare dumplings. Combine flour, baking powder, and salt. Cut in shortening until texture of split peas. Add milk to make a stiff dough. Roll
   dough out on a lightly floured surface to about 1/8-inch thickness. Cut into 1-inch strips, squares or diamonds.
3. Remove chicken from bone; return chicken to chicken stock. Bring chicken and stock to a boil; add rolled dumplings. Cover and boil gently 8 to 10 minutes.

Makes 6 servings.

Food Exchange: Per 3/4 cup serving, may be exchanged for 2 Medium Fat Meat, 1 Starch.

Lemon Velvet Cake

Cake:

2 1/2 cups sifted cake flour
1 cup SPLENDA® Sugar Blend for Baking
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
3 large eggs, lightly beaten
1 cup milk
1/4 teaspoon lemon extract
1 teaspoon lemon rind

Lemon Filling:
2/3 cup SPLENDA® Sugar Blend for Baking
2 1/2 tablespoons cornstarch
1 cup water
2 egg yolks, lightly beaten
2 tablespoons butter
2 tablespoons lemon rind
1/4 cup freshly squeezed lemon juice

Whipped Cream Frosting (optional):
1 1/4 cups whipping cream
2 tablespoons SPLENDA® Sugar Blend for Baking
1 teaspoon lemon rind
1/4 teaspoon lemon extract

1.      Cake Layer Directions: Preheat oven to 350°F (175°C). Grease and flour 2 (8-inch) round cake pans.

2.      Combine flour, SPLENDA® Sugar Blend for Baking, baking powder, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed).

3.      Stir together eggs, milk, lemon extract, and lemon rind in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 2 times. Spoon batter into prepared pans.

4.      Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove layers from pans and cool on a wire rack.

5.      Lemon Filling Directions: combine SPLENDA® Sugar Blend for Baking, cornstarch, and water. Cook over medium heat, whisking constantly, in a non reactive saucepan until mixture thickens. Gradually add about one-fourth of hot custard mixture into yolks, whisking until blended; return to remaining hot mixture, whisking constantly. Cook, whisking constantly, until mixture comes to a boil; boil 1 minute, whisking constantly. Remove from heat and stir in butter, lemon rind and lemon juice. Place plastic wrap on the surface. Set aside to cool.

6.      Whipped Cream Frosting Directions: beat whipping cream until foamy; gradually add SPLENDA® Sugar Blend for Baking, lemon rind, and lemon extract, beating until soft peaks form.

7.      To Assemble Cake: spread Lemon Filling between cake layers. Spread Whipped Cream Frosting on top and sides of cake.

Makes 16 servings.

Nutritional Facts Per Serving: Calories: 350; Calories from Fat: 150; Total Fat: 16g; Saturated Fat: 9g; Cholesterol: 115mg; Sodium: 210mg; Total Carbs: 41g; Dietary Fiber: 0g; Sugars: 23g; Protein: 4g

Exchanges per Serving: 2 1/2 Starches, 3 Fats

Being diagnosed with diabetes can be a challenge but it doesn’t have to stop you from leading a full and active life.