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Neighbors Growing Together | Sep 23, 2014

Nerve damage by diabetes

Sep 12, 2013

Neuropathy is nerve damage caused by diabetes. The high levels of sugar are toxic to all living things, and for whatever reason, the delicate nerve cells are the first to go. The brain uses a breath-taxingly extensive electrical system made up of interlinked nerve cells to telegraph deliberate movement instructions, and to choreograph a host of automatic movements.

Unfortunately, nerve damage is very common, and when we think of diabetic neuropathy, we tend to think of our feet. But there's more to neuropathy than just feet. According to the Neuropathy Association, there are actually more than 100 different types of peripheral neuropathy. Practically every body system can be affected by it, making neuropathy the widest-ranging diabetes complication.

Your heart can be affected by neuropathy. This can cause abnormal heart rates, dangerously low blood pressure and fluid retention called edema. Your lungs can be affected by neuropathy, causing breathing problems. Even your eyes can be affected. After all, the optic nerve is important to vision.

One of the most unpleasant is neuropathy that affects the gastrointestinal system. That can result in a host of digestive issues ranging from slow stomach emptying to vomiting with nearly every meal.

Basically any part of the body that can be felt, has the word "nerve" in it, or is connected to any other part of the body can be affected by neuropathy. Even your skin and sweat glands can get neuropathy. As can your cranial nerves. That's like neuropathy of the brain.

 

Diabetes Recipe Corner:

Angel Rolls

 

24 Servings

1 each package baker's yeast

1/2 cup cold water

5 cup white all-purpose flour

1/4 cup sugar

1 tsp. Low sodium baking powder

1 tsp. Baking soda

1 tsp. salt

1/2 cup Shortening, vegetable

2 cup low fat buttermilk

1 each soybean oil cooking spray

1 tbsp. butter

 

Directions

1. Combine yeast and 1/2 cup warm water and let bloom for 5 minutes.

2. Mix together flour, sugar, baking powder and soda, and salt. Using a pastry blender or 2 knives, cut in shortening until mixture is coarse crumbs. Stir in yeast and buttermilk. Wrap with plastic wrap and place in refrigerator for 1 hour.

3. Preheat oven to 450 degrees F.

Knead dough on a floured surface 5 times. Roll dough out into 1/2-inch thickness and cut dough into circles with a 2 1/2-inch cookie cutter. Move dough to a cooking spray coated baking sheet and brush each biscuit with butter. Bake 12 minutes

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