Diabetes Counseling Georgetown SC

Carbohydrates need only make up 40 percent of a your diet, so stick to whole grains, fruits, and non'starchy veggies. These following meal plans to get your menu on the right track (recipes provided for asterisked items).

Dr.Philip Nichol
(843) 293-8400
11891 Plaza Drive
Murrells Inlet, SC
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M
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Endocrinologist
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Accepting New Patients: Yes
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Usah Lilavivat, MD
(803) 469-7500
635 W Wesmark Blvd
Sumter, SC
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Endocrinology, Diabetes, & Metabolism
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Medical School: Mahidol Univ-Siriraj Hosp, Fac Of Med, Bangkok, Thailand
Graduation Year: 1970

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Brian Christopher Cumbie, MD
(843) 792-2529
PO Box 250624
Charleston, SC
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Endocrinology, Diabetes, & Metabolism
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Male
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Medical School: University of South Alabama: MD: 2001
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Tarina Marlene Mendes
(864) 882-2906
207 Main St
Seneca, SC
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Pediatric Endocrinology

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(864) 560-6419
853 N Church St # 720C
Spartanburg, SC
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F
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Kathie Hermayer-Dawson, MD, FACE
(803) 792-2529
PO Box 250624
Charleston, SC
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Endocrinology, Diabetes, & Metabolism
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Male
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Medical School: Albany Medical College: MD: 1981
Graduation Year: 1981

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Dr.Ronald Johnson
(803) 786-0980
4100 Main St
Columbia, SC
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M
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Medical School: Univ Of Cincinnati Coll Of Med
Year of Graduation: 1975
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Endocrinologist
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Accepting New Patients: Yes
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Ali Abbas Rizvi
(803) 540-1000
2 Medical Park Rd
Columbia, SC
Specialty
Internal Medicine, Endocrinology, Diabetes & Metabolism

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John A Schnorr
(843) 881-3900
1375 Hospital Drive
Mt Pleasant, SC
Specialty
Reproductive Endocrinology

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Susan Thomas, MD
(803) 345-3414
1612 Chapin Rd
Chapin, SC
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Endocrinology, Diabetes, & Metabolism
Gender
Female
Education
Medical School: Va Commonwealth Univ, Med Coll Of Va Sch Of Med, Richmond Va 23298
Graduation Year: 1980

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Three-Day Diabetes Meal Plan

Provided by: 

Eating a healthy diet is the cornerstone of managing all forms of diabetes, and in some cases it can prevent or even reverse the onset of type-2 diabetes. The trick for diabetics—those with low insulin levels or insulin resistance—is to keep blood sugar levels from spiking by choosing the right balance of foods. Carbohydrates need only make up 40 percent of a your diet, so stick to whole grains, fruits, and non-starchy veggies. These following meal plans to get your menu on the right track (recipes provided for asterisked items).

DAY 1
Breakfast: Hot buckwheat, banana, flax, and walnut
Snack: Seasonal fresh fruit with raw nuts and seeds
Lunch: White beans on a bed of greens
Dinner: Wild Salmon with rosemary sweet potato and lemon asparagus

DAY 2
Breakfast: Berriest Smoothie
Snack: Seasonal fresh fruit with raw nuts and seeds
Lunch: Avocado and bean burrito
Dinner: Moroccan chicken with cauliflower and cashews

DAY 3
Breakfast: Quinoa with peach, flax, and nuts
Snack: Seasonal fresh fruit with raw nuts and seeds
Lunch: Curried Waldorf salad
Dinner: Sesame-crusted sole with baby bok choy and wild rice


RECIPES

• Wild Salmon with Rosemary Sweet Potatoes and Lemon Asparagus
2 small sweet potatoes
1 small yellow onion
2 tablespoons extra virgin olive oil
Pinch sea salt
1 clove garlic, pressed
2 tablespoons dry mustard
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh rosemary
1/2 pound fresh asparagus, trimmed
Grated zest of 1 lemon
8 ounces wild salmon filets cut into two 4-ounce portions

Preheat oven to 425 degrees. Cut a piece of parchment paper to fit shallow baking pan. Wash the sweet potatoes. Slice the potatoes and onions 1/4-inch thick. Put sweet potatoes and onions on the baking sheet in a single layer. Drizzle with the olive oil and sprinkle with the salt. Bake for 15 minutes.
Meanwhile, mix the garlic, mustard, lemon juice, and rosemary to make a paste and set aside.
Remove the sweet potatoes and onions from oven (keep in the baking pan.) Place the asparagus on the paper around the sweet potatoes and onions. Sprinkle the lemon zest on the asparagus, and lay the salmon on top. Spread the paste on the salmon.
Return the pan to the oven and roast for 12 minutes. Salmon is done when fish flakes with gentle pressure.

• Berriest Smoothie
1/2 cup plain soy milk
1/2 cup plain soy yogurt
1 1/2 cups fresh or frozen mixed berries
1 tablespoon ground flaxseeds

Place all ingredients in a blender and mix until smooth

• Avocado and Bean Burrito
2 cups shredded romaine lettuce
2 tablespoons yellow onions, chopped
1/2 medium avocado, peeled, pitted, and chopped
2 tablespoons chopped cilantro
4 tablespoons chunky tomato salsa
1/2 cup non-fat vegetarian refried beans
2 sprouted corn tortillas

Mix the lettuce, onion, avocado, cilantro, and salsa in a bowl. Smear half of the beans on each tortilla, fill with vegetable mixture, and wrap burrito style.

• Moroccan Chicken ...

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