“Everyone Knows Someone Who Needs This Information!” (TM)
I am continuing the posts over the next few weeks, as I can. It’s a busy family-time for me. I will include more recipes than usual, but will include scientific updates as I get time to do the research.
For those diabetics suffering from pancreatis, here’s input from Dr. Michael Cutler, MD.
“First, you should always seek the advice of your personal physician concerning your pancreatitis. But I can tell you this: for acute pancreatitis, you should immediately begin a diet of only clear liquids and then advance to juicing, along with pain control measures as needed. In general, recurring chronic pancreatitis often improves with cleaning up your diet, which means eating foods that require less of the pancreatic enzymes to digest it.
So what should you eat? You’ll need to cut out fatty and spicy foods, as well as heavy meals. Also, stop refined sugary baked goods with hydrogenated oils and replace them with high fiber (like cooked veggies). And be sure to include omega-3 oils such as cold-pressed fish oil and flax oil.
Next, identify major sources of stress and eliminate them. While you are making these lifestyle modifications, the following supplements can be very useful as a basic regimen for chronic recurring pancreatitis:
* Digestive enzymes with food for four months minimum.
* Vitamin B complex twice daily for six months or more. You can find these at your health food store.
* Lecithin (phosphatidylcholine) taken in a high dose twice daily for four weeks minimum to emulsify fats. You can also find these at your health food store.”
INDIAN KESAR KHEER
This is an omega-3 rich chia “rice” pudding with saffron and nuts. Rosewater is found in a tiny, cobalt-blue bottle in the bar section of many supermarkets. For young children, you may want to make this a healthy snack, but for them, use your judgement as to whether to use the nuts at all; if you do, make sure they are chopped, well.
1 C cashews, soaked about an hour
2 C water
1 green cardamon pod
1/4 of an inch cinnamon stick
pinch of saffron
vanilla bean or extract, about 1 t
2-3 T agave
1/4 C chia seeds
1 -2 drops rosewater (optional)
pistachios* or other nuts for garnish
Throw everything but the chia and pistachios in the food processor or heavy-duty blender and blend til it’s yellow and liquified.
Put chia seeds in a big bowl. Pour saffron ‘milk’ over the chia and stir.
Refrigerate about an hour or overnight.
Garnish with pistachios (rose petals could be used, too) and eat.
* I never eat pistachios as they are a mold-source.
Best to all — Em
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(c)2011 Em at https://diabetesdietdialogue.wordpress.com
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