One of America’s Favorites – Mixed Nuts

December 5, 2022 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A bowl of mixed nuts

Mixed nuts are a snack food consisting of any mixture of mechanically or manually combined nuts. Common constituents are peanuts (actually a legume), almonds, walnuts, Brazil nuts, cashews, hazelnuts (filberts), and pecans. Mixed nuts may be salted, roasted, cooked, or blanched.

In addition to being eaten directly, mixed nuts can be used in cooking, such as for Tunisian Farkas, tarts, and toffee. Trail mix consists of nuts mixed with raisins and other dry ingredients.

Peanuts are typically a major ingredient in mixed nuts, because they are relatively inexpensive; mixes which contain no peanuts are often sold as a “deluxe” option. Alrifai, a brand in the Middle East, identifies the expensive nuts as kernels. In 2006, a batch of “deluxe” mixed nuts was recalled after it was found that peanuts had been added to the mix. The move was not to save face: peanuts are the ingredient of mixed nuts most commonly associated with life-threatening food allergies.

A typical assortment of mixed nuts

Some brands of mixed nuts advertise themselves to contain “less than 50% peanuts”. For a 60 Minutes segment that originally aired in 1997, Andy Rooney tested such a 12-ounce (340 g) can of Planters brand nuts, and determined that “there was a tiny fraction less than six ounces of peanuts … amazing precision for a nut factory. “Later, in 2004, a cockeyed.com How much is inside? episode estimated that the peanut weight percentage in two such 11.5 oz cans was, in fact, a little over 50%.

Besides peanuts, cashews are usually the next least expensive nut, and in deluxe mixes they tend to be the most common ingredient. Hazelnuts and Brazil nuts are also relatively cheap, while pecans are the most expensive ingredient.

There are two different ways the nuts can be processed. The first is dry roasting, where heat is applied indirectly to the products. It is important that the nuts or seeds are stirred constantly to avoid over- and under-cooking. This method requires no additional ingredients. The second is oil frying, where the nuts go into preheated oil for a certain amount of time. There are various oil roasting methods from continuous, batch and curtain fryers. The ultimate impact on the nuts can vary; both methods are recommended by studies.

Percent composition by weight is a serious matter in the U.S., where mixed nuts have been regulated by the Food and Drug Administration since 1977. Up to that point, the phrase “mixed nuts” had been legally meaningless. A 1964 Consumer Reports investigation of 124 cans of mixed nuts, representing 31 brands bought in 17 American cities, determined that most mixed nuts of the time were mostly peanuts, often 75%; peanutless brands were usually dominated by cashews. Many cans bore misleading labels or were underfilled. Consumer Reports concluded, “What’s needed of course is a Federal standard of identity…”, detailing a list that of requirements that, with the exception of their desire to limit broken nuts, anticipated the 1977 rules.

A mixed nut selection described as “less than 50% peanuts”

On March 15, 1977, the FDA promulgated a new standard of identity for mixed nuts in 42 FR 14475. The present standard, as modified by 58 FR 2885, Jan. 6, 1993, requires that mixed nuts must contain at least four different varieties of tree nuts or peanuts. (Products with three or fewer varieties are now commonly labelled as simply “mixes”.) The container volume must be at least 85% filled, and the label must state whether any peanuts are unblanched or of the Spanish variety.

The most detailed section deals with weight percentages, which specifies that “Each such kind of nut ingredient when used shall be present in a quantity not less than 2 percent and not more than 80 percent by weight of the finished food. “If a variety X exceeds 50%, the label must conspicuously state “contains up to 60% X”, and so on in 10% increments up to 80%. (The first example given by the FDA is “contains up to 60% pecans”.) When testing mixed nuts for compliance, the FDA samples at least 24 pounds to reduce sampling error.

Modifying words like “fancy” or “choice” have not historically carried any legal meaning in the United States, and they remain absent from the current regulations. In a 1915 federal case against “fancy mixed nuts” that were argued by competitors to be an inferior grade, U. S. v. 25 Bags of Nuts, N. J. No. 4329 (1915), the court declined to accept a trade standard. The ruling said

It seems to me that until the Department establishes a set standard of quality… it would be altogether unsafe… to make them amenable to such a vague and indefinite standard as I understand the Government seeks to establish by the testimony of men engaged in the business of handling nuts.

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Diabetic Side Dish of the Week – Twice-Baked Sweet Potatoes

September 18, 2022 at 6:02 AM | Posted in Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Twice-Baked Sweet Potato. These Delicious Twice-Baked Sweet Potatoes are made using Sweet Potatoes, Reduced Calorie Margarine, Brown Sugar Substitute, Ground Cinnamon, Allspice, Nutmeg, Crushed Pineapple, Walnuts, and Mini Marshmallows. These are some kicked up Sweet Taters! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Twice-Baked Sweet Potatoes
Put the fall’s harvest to good use with this classic side dish. With its combination of cinnamon, allspice, nutmeg, chopped walnuts, and miniature marshmallows, this casserole is so delightful, you won’t even need dessert.

Ingredients
Preparation time: 20 minutes
Baking time: approximately 1 hour and 10 minutes
Cooling time: 15 minutes

4 sweet potatoes (8 ounces each), unpeeled
1 tablespoon reduced-calorie margarine
1/2 teaspoon brown sugar substitute
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 can (8 ounces) crushed pineapple, canned in juice
2 tablespoons chopped walnuts
I cup miniature marshmallows

Directions
Yield: 8 stuffed potato halves
Serving size: 1 stuffed potato half

1 – Preheat oven to 400˚F. Wrap each sweet potato in foil, place on oven rack, and bake for one hour, or until tender when pierced with a fork. Remove from oven and allow to cool 15 minutes. Cut each potato in half lengthwise and carefully scoop flesh into a bowl, leaving shells intact with 1/8–1/4 inch of flesh. Place shells in a baking dish and set aside. Using an electric mixer, mash flesh until smooth. Mix in margarine, brown sugar substitute, and spices. Drain pineapple well in a sieve, forcing out extra liquid with the back of a spoon. Stir drained pineapple into mashed sweet potatoes. Spoon filling into shells; sprinkle with walnuts and press on marshmallows. Return to the oven for 8–10 minutes, or until marshmallows are lightly toasted and potato is heated through.

Nutrition Information:
Calories: 174 calories, Carbohydrates: 36 g, Protein: 3 g, Fat: 2 g, Saturated Fat: <1 g, Sodium: 37 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/sides/twice-baked-sweet-potatoes/

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Kitchen Hint of the Day!

September 1, 2022 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Salads…..

Kick up your tossed green salads with a small handful of dried cranberries or other dried fruits, chopped or whole nuts, shredded cheese or cheese crumbles, diced fresh fruits, chopped fresh herbs, or crushed tortilla chips or pretzels for some crunch.

Diabetic Side Dish of the Week – Butternut Squash with Apples, Cranberries, and Walnuts

August 28, 2022 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is Butternut Squash with Apples, Cranberries, and Walnuts. Made using Butternut Squash, Granny Smith Apples, Cranberries, Walnuts, Brown Sugar, and Spices. Now that’s some Fall ingredients! Celebrate the upcoming Fall Season with delicious and healthy recipes! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/

Butternut Squash with Apples, Cranberries, and Walnuts

Ingredients
2 teaspoons butter
3 cups cubed (about 1/2 inch) peeled butternut squash
1 tablespoon packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup water
1 cup cubed (about 1/2 inch) peeled Granny Smith apple
2 tablespoons dried cranberries
2 tablespoons chopped walnuts

Directions
Yield: 4 servings.
Serving size: 3/4 cup.

1 – Melt butter in large skillet coated with nonstick cooking spray over medium heat. Add squash; mix to lightly coat with butter. Add brown sugar, cinnamon, salt, and pepper; mix with large spoon. Add water; cover, bring to a simmer. Reduce heat and simmer 10 minutes. Add apple and cranberries; mix to combine. Cover and simmer 10 minutes or until squash is tender. Add walnuts; mix gently.

Nutrition Facts Per Serving:
Calories: 129 calories, Carbohydrates: 23 g, Protein: 2 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 5 mg, Sodium: 170 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/butternut-squash-with-apples-cranberries-and-walnuts/

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* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!
* Your one-stop resource for advice, news and strategies for living with diabetes.
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Diabetic Dessert of the Week – CLASSIC CARROT CAKE

May 12, 2022 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dessert of the Week is a CLASSIC CARROT CAKE. Some of the ingredients you’ll be needing are All Purpose Flour, Baking Powder, Baking Soda, Ground Cinnamon, Egg Beaters, Egg Whites, Granulated Splenda No Calorie Sweetener, Honey, Applesauce, Shredded Carrots, Walnuts and more! You can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

CLASSIC CARROT CAKE
A great classic dessert and it has less carbs. Recipe for Classic Carrot Cake from our Desserts recipe section.
Ingredients

7/8 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 large egg whites
1/4 cup eggbeaters
3/8 cup Splenda No Calorie Sweetener, Granulated
3 tablespoons reduced fat margarine
1/2 cup honey
1 teaspoon vanilla extract
3 tablespoons unsweetened applesauce
3 tablespoons canola oil
2 1/4 cups finely shredded carrot
1/3 cup walnuts
butter flavored cooking spray

Directions

1 – Preheat oven to 350 degrees F. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
2 – In small bowl whisk together egg whites and eggbeaters. Set aside.
3 – In large bowl beat Splenda Granulated Sweetener, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.
4 – Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.

NOTES:
A great classic dessert and it has less carbs.

Recipe Yield: Yield: 10 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 190
Fat: 9 grams
Saturated Fat: 1 grams
Fiber: 2 grams
Sodium: 270 milligrams
Protein: 4 grams
Carbohydrates: 26 grams
Sugars: 16 grams
https://diabeticgourmet.com/diabetic-recipe/classic-carrot-cake

Kitchen Hint of the Day!

May 5, 2022 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Storing Shelled Walnuts…..

Store shelled or unshelled walnuts safely in an airtight container and store in a cool, dry place. The refrigerator is a great choice as walnuts will remain fresh for up to three months. You can also freeze walnuts for up to one year.

“Meatless Monday” Recipe of the Week – Open-Face Pear and Walnut Breakfast Sandwiches

October 25, 2021 at 6:01 AM | Posted in Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday ” Recipe of the Week is an Open-Face Pear and Walnut Breakfast Sandwiches. To make this week’s recipe you’ll be needing Pears, Unsweetened Applesauce, Walnuts, Sugar Substitute, Ground Cinnamon, Ground Nutmeg, Multigrain Bread, Shredded Swiss Cheese, and Dried Cranberries. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Open-Face Pear and Walnut Breakfast Sandwiches
Tired of the same old spread at breakfast? You’ll love this seasonal fall sandwich, featuring the flavors of pears, walnuts, cinnamon, and cranberries!

Ingredients
2 pears, peeled and chopped
1/2 cup unsweetened applesauce
3 tablespoons chopped walnuts
2 tablespoons sugar substitute*
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 slices multigrain bread
1/3 cup finely shredded Swiss cheese
Chopped dried cranberries

Directions
Yield: 4 servings
Serving size: 1 slice bread with 1/4 cup topping

1. Preheat oven to 425°F. Combine pears, applesauce, walnuts, sugar substitute, cinnamon, and nutmeg in medium bowl.

2. Toast bread; place on nonstick baking sheet. Top evenly with pear mixture. Sprinkle with cheese. Bake 8 minutes, or until cheese melts.

3. Garnish with cranberries.

*This recipe was tested with sucralose-based sugar substitute.

Nutrition Information:
Calories: 194 calories, Carbohydrates: 30 g, Protein: 6 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 3 mg, Sodium: 139 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/breakfast/open-face-pear-and-walnut-breakfast-sandwiches/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Diabetic Side Dish of the Week – Spinach Salad with Pomegranate Vinaigrette

October 10, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a comment
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This week’s Diabetic Side Dish of the Week is a Spinach Salad with Pomegranate Vinaigrette. To make this week’s Side Dish you’ll be needing Baby Spinach, Pomegranate Seeds, Crumbled Goat Cheese, Walnuts, Pomegranate Juice, Olive Oil, Red Wine Vinegar, Honey, Salt, and Ground Black Pepper. There’s 161 calories and 11 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Spinach Salad with Pomegranate Vinaigrette
This quick and easy salad is low in carb but high in flavor. Featuring fresh spinach, pomegranate seeds, walnuts, goat cheese and homemade vinaigrette, it’s the perfect lunch for a late-spring day.

Ingredients
1 package (5 ounces) baby spinach
1/2 cup pomegranate seeds (arils)
1/4 cup crumbled goat cheese
2 tablespoons chopped walnuts, toasted*
1/4 cup pomegranate juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions
Yield: 4 servings

1 – Combine spinach, pomegranate seeds, goat cheese, and walnuts in large bowl.

2 – Whisk pomegranate juice, oil, vinegar, honey, salt, and pepper in small bowl until well blended. Pour over salad; gently toss to coat. Serve immediately.

*Note: To toast walnuts, spread in single layer in heavy-bottomed skillet. Cook over medium heat 1 to 2 minutes, stirring frequently, until nuts are lightly browned. Remove from skillet immediately. Cool before using.

Tip: For easier removal of pomegranate seeds, cut a pomegranate into pieces and immerse in a bowl of cold water. The membrane that holds the seeds in place will float to the top; discard it and collect the seeds. For convenience, you can find containers of ready-to-use pomegranate seeds in the refrigerated produce section of some supermarkets.

Nutrition Information:
Calories: 161 calories, Carbohydrates: 12 g, Protein: 4 g, Fat: 11 g, Saturated Fat: 3 g, Cholesterol: 4 mg, Sodium: 210 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/salads/spinach-salad-with-pomegranate-vinaigrette/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Diabetic Side Dish of the Week – Roasted Vegetable Salad With Capers and Walnuts

October 3, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | 1 Comment
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This week’s Diabetic Side Dish of the Week is a Roasted Vegetable Salad With Capers and Walnuts. To make this week’s Dish you’ll be needing Brussels Sprouts, Yukon Gold Potatoes, Salt, Pepper, Dried Rosemary, Olive Oil, Red Bell Pepper, Walnuts, Capers, and White Wine Vinegar. What a perfect side! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Roasted Vegetable Salad With Capers and Walnuts
Like Brussels sprouts? You’ll love them in this simple salad, where they pair perfectly with roasted potatoes, walnuts, and capers. And what’s more, this dish is perfect for your next potluck!

Ingredients
1 pound small Brussels sprouts, trimmed
1 pound unpeeled small Yukon Gold potatoes, cut into halves
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried rosemary
5 tablespoons olive oil, divided
1 red bell pepper, cut into bite-size chunks
1/4 cup walnuts, coarsely chopped
2 tablespoons capers, drained
1 1/2 tablespoons white wine vinegar

Directions
Yield: 6 to 8 servings
Serving size: 1/6 of total recipe

1. Preheat oven to 400°F.

2. Slash bottoms of Brussels sprouts; place in shallow roasting pan. Add potatoes; sprinkle with salt, black pepper, and rosemary. Drizzle with 3 tablespoons oil; toss to coat. Roast 20 minutes. Stir in bell pepper; roast 15 minutes, or until tender. Transfer to large bowl; stir in walnuts and capers.

3. Whisk remaining 2 tablespoons oil and vinegar in small bowl until blended. Pour over salad; toss to coat. Serve at room temperature.

Potluck tip: To bring Roasted Vegetable Salad as a potluck dish, prepare in advance. Cover and refrigerate up to one day. Serve at room temperature at your host’s home.

Nutrition Information:
Calories: 239 calories, Carbohydrates: 24 g, Protein: 5 g, Fat: 15 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Sodium: 208 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/salads/roasted-vegetable-salad-with-capers-and-walnuts/

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* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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Appetizer of the Week – Apple-Cinnamon Popcorn Crunch

October 2, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, diabetes, diabetes friendly, Diabetes Self Management | Leave a comment
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This week’s Appetizer of the Week is a Apple-Cinnamon Popcorn Crunch. To make thePopcorn Crunch you’ll be needing Unsweetened Dried Apple Rings, Air Popped Popcorn, Walnuts, Margarine, Vanilla Extract, Light Brown Sugar, and Cinnamon. There’s 144 calories and 14 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Apple-Cinnamon Popcorn Crunch
Looking for a light and crunchy snack for your brown-bag meal or child’s lunchbox? Featuring the fall flavors of cinnamon, apples and walnuts, this homemade popcorn concoction is sure to hit the spot!

Ingredients
Preparation time: 30 minutes
Baking time: 50 minutes
Cooling time: 30 minutes

2 cups unsweetened dried apple rings, chopped
10 cups air-popped popcorn
1/2 cup walnuts, chopped
4 tablespoons margarine, melted (not reduced-fat margarine)
1/2 teaspoon vanilla extract
2 tablespoons light brown sugar
1 teaspoon cinnamon

Directions
Yield: 11 cups
Serving size: 1 cup

1 – Preheat oven to 250°F. Place chopped apples in a single layer in a 9″ x 13″ baking pan and bake 20 minutes. Remove from oven and stir in popcorn and nuts. Set aside. In a small bowl, whisk together melted margarine, vanilla extract, brown sugar, and cinnamon. Drizzle evenly over popcorn mixture and toss well to coat. Bake for 30 minutes, quickly opening the oven door and stirring every 10 minutes. Watch carefully during the last 10 minutes and remove from the oven if apples begin to turn dark brown. (Apples should be crisp, but not overcooked.) Pour onto waxed paper to cool for 30 minutes. Store in an airtight container.

Nutrition Information:
Calories: 144 calories, Carbohydrates: 16 g, Protein: 2 g, Fat: 8 g, Saturated Fat: 1 g, Sodium: 59 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/snack/apple-cinnamon-popcorn-crunch-2/

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Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
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