Cover image for The other diabetes : living and eating well with type 2 diabetes
Title:
The other diabetes : living and eating well with type 2 diabetes
Author:
Hiser, Elizabeth.
Personal Author:
Edition:
First edition.
Publication Information:
New York : William Morrow, [1999]

©1999
Physical Description:
x, 244 pages : illustrations ; 25 cm
Language:
English
ISBN:
9780688153298
Format :
Book

Available:*

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Alden Ewell Free Library RC662.18 .H56 1999 Adult Non-Fiction Open Shelf
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Kenmore Library RC662.18 .H56 1999 Adult Non-Fiction Open Shelf
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Lancaster Library RC662.18 .H56 1999 Adult Non-Fiction Open Shelf
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Frank E. Merriweather Library RC662.18 .H56 1999 Adult Non-Fiction Open Shelf
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Julia Boyer Reinstein Library RC662.18 .H56 1999 Adult Non-Fiction Open Shelf
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Summary

Summary

The nutrition editor for Eating Well magazine offers a menu plan and 80 recipes, along with a complete review of the latest research on fat, fiber, carbohydrates and vitamin supplements and how they help control Type 2 diabetes.


Reviews 3

Booklist Review

A nutritionist-editor talks in simple, nonmedical language about the increase in Type 2 diabetes (adult-onset) and more important, how to control it. In fact, Hiser combines three books in one: an account of medical research, a handbook of remedies, and more than 70 recipes. The now well-known Mediterranean diet emerges as the clear winner, with explanations about monounsaturated fats, fiber, omega-35, carbohydrates, and vitamin supplements. The text is streamlined and purged of jargon, and it is accompanied by notes and sidebars about scientific findings that buttress the importance of exercise and diet (the Finnish love for rye bread is just one example). Common sense underscores the recipes, such as an admonition to avoid red meat, encouragement to try new recipes, and advice to treat yourself to fruit desserts. Questions and answers at the end provide the ultimate wrap-up to an informative, nonthreatening book. --Barbara Jacobs


Publisher's Weekly Review

When most people think about diabetes, they often think of type one, where the pancreas doesn't create insulin at all. But here in the U.S., nine times out of 10, the diagnosis is that of the much more insidious type-two variety, when the pancreas creates plenty of insulin but the body doesn't use it properly. Genetic factors and too much body fat set the stage for this type of diabetes. There's nothing sufferers can do about the first; but by losing weight and exercising, type-two sufferers can reduce the risk of potentially serious side effects, such as heart disease. Hiser, a registered dietitian and longtime nutrition editor at Eating Well, nudges readers into taking control of their health. She explains everything from what the disease is to the basics of good nutrition and why an exercise plan is essentialÄand she does it with plenty of pep talks. She includes a chart that calculates weight-loss potential for one year of added activity: for example, with only one hour of food preparation a day, shopping, putting away groceries, chopping and cooking, dieters could lose 12 pounds. Once she's helped readers set up an exercise plan, Hiser tackles eating with a six-week meal plan, complete with recipes inspired by the Mediterranean diet. It's pretty familiar stuff: poultry replaces higher-fat meats in some dishes, and vegetables, of course, play a starring role. What is most appealing, though, is Hiser's philosophy that it doesn't take long for even small changes to make a big differenceÄa positive note in which newly diagnosed diabetics and their families will take comfort. (May) (c) Copyright PWxyz, LLC. All rights reserved


Library Journal Review

Type 2 diabetes affects over 16 million Americans, making it one of the most common chronic diseases in the United States. Hiser, a dietician and the nutrition editor of Eating Well magazine, rightfully credits diet as a major tool in the control of the disease and the prevention of disabling complications. Explanations of diabetes and why diet plays a critical role for the diabetic are clear and coherent. Exercise is emphasized in ways that all readers can adapt to their current lifestyles. Hiser advocates a Mediterranean diet that, while relatively high in monounsaturated fat, is primarily plant-based (i.e., grains, fruits, and vegetables), with a low emphasis on meat and dairy products. Concrete information and advice on "good" foods, supplements, and meal plans are covered, and recipes and a resource list of associations are included. A good addition to all health collections.ÄJanet M. Schneider, James A. Haley Veterans Hosp., Tampa, FL (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Excerpts

Excerpts

Excerpt Although people usually think diabetes is caused by a lack of insulin, the hormone that lowers blood sugar, more often than not the disease is characterized by too much rather than too little insulin. In fact, nine out of ten cases in the United States are type 2 (adult-onset) diabetes, which typically starts out with high insulin levels. But people are more familiar with the less-common type 1 (insulin-requiring) diabetes, because it is an immediate threat to life: If you don't get insulin you die. The other, diabetes is more insidious -- half of the people who have type 2 diabetes don't even know it. As expert Dr. James Gavin puts it, type 2 diabetes "takes its victims a little piece at a time." Too much body fat sets the stage for type 2 diabetes by decreasing the body's ability to use insulin. As we all well know; extra fat is the result of taking in more calories than we burn, which means that too much food and too little exercise are big contributors to type 2 diabetes. But not everyone with a spare tire gets type 2 diabetes, genetics also play a role. And from the current epidemic -- an estimated sixteen million cases -- it appears that the underlying genetic tendency is not all that rare. To understand why type 2 diabetes is becoming more common, it helps to step back and take a look at the big picture -- where and when the disease occurs. If you have type 2 diabetes, you are not alone. By the year 2000, experts predict that the epidemic we are seeing in the United States will have spread worldwide. How could this be when we are talking about an inherited disorder, not a contagious disease? What is contagious is technology; which creates the environment that causes the disease to surface. Type 2 diabetes is widespread in industrialized nations, such as the United States, the United Kingdom, and Finland, whereas nations with third world economies, as in parts of Asia and Africa, do not have such epidemics. "If you look at the spread of the scurge around the world, type 2 diabetes occurs as a country advances technologically, when people come out of the fields and sit behind desks," say Dr. Irwin Brodsky. Brodsky, a diabetes researcher and clinician who directs the Diabetes Treatment Center at the University of Illinois at Chicago, explains, "It's almost a sign of coming of age; in Saudi Arabia, for example, where oil money started flowing in the late sixties and seventies, we saw a blip in the occurrence of type 2 diabetes about ten years later." Simply said, too much food and too little activity are pushing more and more people with the underlying tendency for type 2 diabetes over the edge. An industrial economy is a double-edged sword, providing a calorie-rich food supply with little need for physical work to bring home the bacon. Technological advances such as refrigeration, improved agricultural techniques, better transportation, and food processing plants all help make more food readily available to most of the world's population. Initially, these advances have a positive impact on a nation's health by feeding the hungry; but eventually, a richer food supply leads to new health problems. A Century of Progress Before the Industrial Revolution, food was often scarce, and what was available did not always provide the balance of nutrients needed to prevent deficiency diseases. In nineteenth-century England, for example, hundreds of thousands of children died of malnutrition. Among the poor, bread, potatoes, and porridge provided the bulk of the calories. Often the only meat was a small bit of bacon cut up with the potatoes; the poorest subsisted on potatoes alone. Those who survived on the poverty-line diet often suffered from scurvy; a deficiency of vitamin C from the lack of fresh fruits and vegetables; rickets, from lack of sunlight and vitamin D; and tuberculosis, a bacterial infection that thrives in a malnourished host. When the great potato famine hit in the 1840s, hundreds of thousands of poor Irish and English immigrants came to America, where there was plenty of land and a promising new agricultural economy. As homesteaders were given the opportunity to grow their own food on their own land, wave upon wave of immigrants settled farther and farther west. It was a hard life, and the diet of the settlers was one of subsistence based on easily transportable foods that would keep. The typical meal in Laura Ingalls Wilder's memoir Little House on the Prairie consisted of coffee, cornmeal cakes, and salt pork. She described a special meal that her family shared around 1880: There was stewed jack rabbit with white-flour dumplings and plenty of gravy. There was a steaming-hot, thick cornbread flavored with bacon fat. There was molasses to eat on the cornbread, but because this was company supper, they did not sweeten their coffee with molasses. Ma brought out the little paper sack of pale-brown store sugar. Don't be fooled by the bit of bacon fat and sugar; the extra calories provided by such meals were still barely enough to sustain a hard-working frontier family. Today a special meal is likely to include several courses; generous servings of meat, drinks, and dessert; and needless to say, many times more calories than meals served in an era when work was physical and type 2 diabetes was unknown.After the Civil War and the Industrial Revolution, the need to provide more food for the expanding population spawned a wave of technological advances. By the 1890s, there were improved canning, flour milling, plant breeding, and refrigeration techniques as well new disease-resistant varieties of wheat and the first gasoline-driven tractors. In the 1920s, Clarence Birdseye introduced a method for freezing produce; by the 1960s, we had high-powered machinery, new fertilizers and pesticides, poultry raised in completely controlled environments, new breeds of heat-resistant cattle, McDonald's burgers and fries, and the heart disease epidemic. In 1983, one in four Americans was overweight; in 1995, it became one in three. From 1958 to 1993, the incidence of type 2 diabetes tripled. All in all, it had taken about a hundred years for over-nutrition to become as big a killer as under-nutrition. Excerpted from The Other Diabetes by Elizabeth N. Hiser. Copyright © 1999 by Elizabeth N. Hiser. Excerpted by permission. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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