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Preventing Diabetes

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Winter ‘08-’09 כסלו תשס”טVolume III Issue 2

Going ForWarD | 2 | Fall 5768

sWxc

F.W.D. is under the rabbini-cal supervision of

Rabbi M. M. Weismandl shlit”a of Nitra–Monsey, endorsed by many other renowned Rabbonim, and by leading medical professionals.

the information in this publication is meant to be used in conjunction with, and under the guidance of, your health care professional. it is not meant to diagnose or treat medical conditions, nor as advice or prescriptions. it is pro-vided for educational purposes only. in the event that you use the information

without your doctor’s approval, you are prescribing for yourself, which is your constitutional right, but F.W.d. and the authors of this publication assume no responsibility. We strongly advise that you inform your doctor of any changes you wish to make.

Please consult your physician for medical questions, and your Rav (Rabbi) for halachic (Jewish law) de-cisions.

FWD does not assume responsibility for the kashrus of any products ad-vertised in these pages.

31 Herrick Ave. Unit B Spring Valley, NY 10977(845) 352-7532 | Fax: (845) 573-9276 | www.FriendsWithDiabetes.org

Dr. Henry AnhaltDirector, Division of Pediatric Endocrinology St. Barnabas Medical Cntr, Livingston, NJ

Dr. Robin GolandCo-Director, Naomi Berrie Diabetes Center, Columbia University, NY, NY

Dr. Joel M. GoldmanDirector of Endocrinology & MetabolismBrookdale University HospitalBrooklyn, NY

Dr. Martin M. GrajowerRiverdale, NY

Dr. Michael James HallerPediatric EndocrinologyUniversity of Florida

Dr. Kevan HeroldImmunobiology and MedicineYale University, New Haven, CT

Dr. BatSheva LevineChildren’s Hospital, Boston, MA

Dr. Noel Keith MaclarenBioSeek Clinics, NewYork-Presbyterian,The University Hospital of Columbia and Cornell, New York, NY

Dr. Lyle MitznerJoslin Diabetes CenterBoston, MA

Dr. Alexander PerkelvaldDiabetes, Endocrinology & Metabolism Beth Israel Medical CenterBrooklyn, NY

Dr. Robert RapaportDirector, Division of Pediatric Endocrinology & Diabetes Mount Sinai School of Medicine New York, NY

Dr. Barak RosennDirector, Division of Obstetrics and Maternal-Fetal MedicineSt. Luke’s-Roosevelt Hospital New York, NY

Dr. Svetlana TenDirector of Pediatric Endocrine DivisionInfants and Children’s Hospitalof Brooklyn at MaimonidesBrooklyn, NY

Dr. Roy E. WeissChief of Endocrinology,Diabetes and Metabolism,University of ChicagoChicago, IL

Dr. Don ZwicklerEndocrine Associates of RocklandPomona, NY

FriendsWith diabetes inTernaTiOnal

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Winter 5769 | 3 | Going ForWarD


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On the first night of Chanuka, we light the menorah,

surrounded by our family members who watch us closely as we ignite a single flame. “What about the other cups on the menorah?” the youngest children usually ask. “Tatty, why are you only lighting one lichtele?”“Tomorrow we’ll light one more,” we reply. “Every day we add a candle, until the last night of Chanuka when we finally light the entire menorah.”

This halacha follows the ruling of Beis Hillel and implies a very important lesson: A Yid must always continue growing. We may start out with very little - just a single flame - but if we’ll continue to add something more to it every day we will eventually reach our goals in Torah study, self-improvement and shemiras hamitzvos.

FWD strives to follow this principle as well. We’re always looking for ways to increase and enhance our services, bringing more and more “light” into the lives we touch. We are proud to announce that the Going ForWarD publication will be the

next lichtele to shine anew.The Going ForWarD publication will be completely revolutionized, starting with the coming edition iy”H. A staff of capable writers and editors will provide our members with enjoyable, quality reading material. At the same time, we are also increasing our intake of advertisements to help fund the expansion of the magazine. Another important change will be that the publication will be mailed out by subscription only.

We’ve enclosed a subscription card for your convenience, listing the minimum donations for subscription and membership, as well as optional sponsorship opportunities. Please save us the call requesting the return of the card by responding on time.

Now for the good news! When you send in the yearly subscription fee of $36, you will automatically receive a chance to win a family trip to Eretz Yisroel – all expenses paid! With your membership donation of $100, you will enter a drawing for $100,000 cash! Your winning a tremendous mitzvah is guaranteed in any case, because we can only

continue making a difference in the quality of thousands of lives with your support.

We have been distributing our publication free of charge for a very long time. We can no longer do so, however, since several companies who supported our work are now forced to tighten their belts and have cut back their grants. Our only source of support is the generous contributions of our members and friends who value our work.

Please help us make this a beautiful transition. You can take part in the process of expanding the publication by sharing your experiences, comments and questions. We also eagerly await your feedback and support, to help us Go ForWarD.

A Freilichen Chanuka,

Rabbi Hirsch Meisels



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Forward Issue 9.indb 12 9/11/2008 10:11:40 AM


to Make a HealtHy CHanukaH for your faMily

By Gabrielle Kaplan-Mayer

Holidays are a time when we look forward to celebrating

with friends, family…and of course our favorite foods. With type 2 dia-betes on the rise in children and obesity becoming an epidemic for american families, many parents are trying to find a balance be-tween indulging in favorite holi-day treats and in making healthy choices for their families. With chanukah coming soon, this is an ideal time for parents to plan on making some small adjustments that can create a healthy, festive holiday for the entire family.

In honor of the eight nights of Chanukah, here are eight ways that parents can make a healthy Chanukah:

Moderation is the key: no child wants to feel like he/she can never enjoy any treats. if your child has type 1 diabetes, talk with your doctor or diabetes educator about how much insulin your child needs

to take to cover any extra goodies, like a sufganiyah or chocolate gelt. With careful planning, you can ad-just for any extra carbohydrates so that blood sugar levels don’t go out of control. to keep the whole family feeling fit, don’t plan on going overboard with treats—donuts and candy aren’t healthy for anyone to indulge in every day. Plan for when you’ll serve special desserts—maybe just the first and last nights of chanukah or at your family chanukah party. the next seven suggestions will give you ideas to celebrate that don’t revolve around goodies.

Give real coins instead of chocolate ones: What kids don’t love getting actual money? You can get special coins like the Sacagawea Golden dollar coin, Presidential dollar coins, or Susan b. anthony dollars to give as gelt. children can save them as a spe-cial keepsake, put in a piggy bank

Going ForWarD | 8 | Winter 5769

or give to tzedakah. this will keep everyone’s teeth and waistline in good shape!

update your Chanukah food: nothing evokes the feel-ing of chanukah as much as the smell of potato latkes frying in a pan. and while we could probably never imagine giving up our carb loaded latkes, we make sure to up-date our recipes to make healthier latkes. try a variety of fresh veg-etables—carrots, zuchinni and broccoli all make excellent latkes and are higher in fiber and other nutrients than potato latkes. You can even add some veggies to your potatoes to “upgrade” your traditional latkes into a healthier version. Many people assume that sweet potatoes contain more sugar than regular potatoes, but in fact, sweet potatoes contain twice the amount of dietary fiber as regular potatoes and this doubled fiber slows down digestion and raises blood sugar less rapidly than eating white potatoes. Plus, sweet potato latkes are delicious! besides latkes, think “veggies” when you make and take (if you’re a guest) dishes to chanukah parties: a fresh green salad with seasonal vegetables, a tray of sliced vegetables and low-carb dip or delicious grilled veg-etables. everyone—including your children—will have food choices that support a healthy body.

involve kids in the kitchen: a great way to have fun with your kids and teach about the value of taking care of your body is to get kids into the kitchen with you. they are always more likely to try foods that they have helped to prepare! here is an easy chanukah “salad” that even young kids can prepare….but, shhhh…, don’t tell the kids it’s a salad! See recipe on facing page.

Get moving: chanukah comes at the time of year when we all get sedentary. children with diabetes or children who are overweight—like all of us—greatly benefit from regular exercise. bundle the kids up and take a short, brisk walk after dinner. buy an indoor mini-trampoline for a family chanukah gift and take turns seeing how long the kids can jump, dance, jog, etc. on it. or put on some music and get the whole family up and dancing. don’t let winter lead to an inactive lifestyle…seek out indoor swimming pools, kids’ gyms, organized indoor sports or any physical activity that can keep your family moving.

focus on a mitzvah: We can all experience times when we feel sorry for ourselves. as a child with diabetes, i had times when i just wanted diabetes to go away. that is a natural feeling that may arise for children with diabetes and if your child expresses similar con-

easy Chanukiah

Salad


cerns, acknowledge that it is okay to feel that way. but encouraging your child to give to others in need can increase his self-esteem, show him how much he has to give and help him realize all of the bless-ings he has in his life. during cha-nukah, visit a home for the aged or volunteer to unpack boxes at a food pantry. Focusing on doing a mitzvah for others is once again healthy for the entire family—and is an essential experience for your child with diabetes.

Create special themes for each night: another way to take the emphasis off of food for chanukah is to make the holiday a time when the family will do special things together. Some families choose a special “theme” for each night of chanukah. after the candles are lit, make time for family game night, arts and crafts night, looking at picture albums night or whatever might be fun for your family. Put on a play about the chanukah story or make real drey-dls out of clay! Get creative and you will create happy family memories that last for a lifetime.

enjoy your olive oil: check out the article “the Many benefits of olive oil” on pg. 23 and experi-ment with using olive oil in new ways.

May your chanukah be full of light, joy and good health for everyone! n

ingredients:spinach or romaine leaves. red, green and yellow pepper strips. Several clementines or tangerines.

Directions: cover a salad plate with greens. cut the peppers into thin, flat strips, resembling candles. Lay out over the greens (cut one a little larger for the shammash). Peel the clementine or tangerine and put a section at the top of the pepper to resemble a flame. You can make this salad for every night of chanukah and add the ap-propriate number of flames. if the kids want some dress-ing, use a low-carb version or mix olive oil and vinegar and sprinkle lightly over the greens.


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Continued on Winter 5769 | 11 | Going ForWarD

Letters to the

Editor

Dear editor,

as i receive each new issue of Going Forward, i am again amazed at the quality and beauty of its content. Your magazine reflects the hard work and dedication we have always associated with Friends With Diabetes. Yasher koach for an incredible organization and an unrivaled magazine!

“Summer Camp Survival” (Summer ’08 edition) presented an informative overview of the camp experience and brought back fond memories of my own camping years as a teenager with diabetes. i have to agree that camp is extremely “doable” for kids with diabetes. i did feel, however, that the article somewhat glossed over one important issue: the intense pull of freedom in camp and the exhilarating fast-paced fun that make it extremely difficult to focus on diabetes control. Generally mature and conscientious about my own diabetes care, i nevertheless found it extremely difficult to pay heed to my health during the camp weeks. There is an irresistible urge in camp to just let go and have a good time, making it much harder to plan ahead for out-of-the-ordinary events (of which there are plenty in camp!) the way one normally would. i do think this phenomenon can be counteracted if campers are prepared for the experience and, possibly, have an adult who could help them think about and plan for upcoming activities.

Camp could be a supremely rewarding experience, perhaps especially for the child with diabetes. as always, the key is to be appropriately prepared!

Wishing you much continued hatzlacha,

M.J.

My 14-year-old daughter with diabetes had tested positive for

celiac in her blood which is by no means a final indication of celiac disease. it has to be diagnosed through a biopsy of the intestinal lining. We kind of ignored it because my daughter did not have much interest in going on a gluten-free diet. after some time she developed post meal stomach pains which gave her an incentive to try being gluten-free. She started doing that, but the pain persisted. after realizing that it may somewhat be dairy (or hard-cheese) related, she became dairy free as well. after one month on this diet, we rechecked the gluten anti-bodies and other celiac markers and it all came back negative! She went right back on to gluten. She B”H does not have stomach pain, has gained weight, and grown taller during the last few weeks. She is still dairy free. if i am right, (and i may not be - but i hope i am), it seems that the allergy to dairy affected the way her body handled the gluten.

Mrs. Y

sWxc



DiaBeaterFormula

Adult-onset Diabetes, Type 2, is a chronic degenerativedisease that afflicts millions of Americans. It is a disorder in which the body's ability to use carbohydrates is impaired by disturbances in normal insulin mechanism. Type 2 Diabetics produce insulin, the hormone that helps convert food into energy, but it isn't used prop-erly, and glucose builds up in the bloodstream, and cells can't get the nutrients they need.

Type 1 Diabetes (JD) usually starts at an early age. It is an autoimmune disease in which the body's immune system attacks and destroys the insulin-producing beta-cells in the pancreas. Experts be-lieve this may result from an immune response after a viral infection or something related to nutrition.

Chromium helps to lower blood sugar levels. Vanadyl Sulfate works synergistically with chromium to regulate blood sugar levels. The B vitamins, which work best when taken together, improves the metabolism of glucose and aids the circulatory system for diabet-ics.

Clinical studies in India have found that fenugreek seeds lower blood-glucose levels in people with Type 2 Diabetics. It helps glucose enter the bloodstream more slowly after a meal. Gymnema Sylevestre has been used in India for the treatment of diabetes for over 2000 years. The primary application was for adult-onset diabetes, a condition for which it is still recommended today in India. Cinnamon, a spice, was shown to lower blood sugar. The continuous ingestion of table cinnamon, is, however, not advisable due to the potential toxic buildup of certain cinnamon compounds. Cinnulin PF contains the beneficial compounds found in the spice, but without the toxic agents found in table cinnamon.

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Friends With Diabetes International31-B Herrick Avenue, Spring Valley, NY 10977-4707Phone: (845) 352-7532, Fax (845) 573-9276, Website: www.FriendsWithDiabetes.orgEmail: [email protected]

With your $36 subscription fee be entered into a raffl e to WIN:

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Smart Insulin?this is it, the simcha you have been looking forward to for weeks if not months, the sheva brachos of your very best friend. the aunt and uncle, that you’ve never met are making the sheva brachos, and you’re invited. When you walk up to the door, the blend of tantalizing aromas wafting towards you even before you’re inside is enough to let you know that you are going to be dining well tonight. of course, you know you’re going to be in for a lot of carbs, and that it will pay to do a rather hefty pre bolusing on your insulin pump, but there’s one little monkey wrench in your care-ful calculation that you overlooked: the chassan and kallah haven’t yet arrived and so the meal hasn’t been served. the artistic vegetable plat-ters with dip aren’t going to help you in the slightest, and as the min-utes slip past, your prebolusing is starting to look more and more like a bad idea. actually, it’s starting to

feel like a bad idea, too. You’re low, and you know you’re only going to go lower unless you make your way to the kitchen fast and admit to yet another long line of strangers that you need something to eat right now or else!

now wouldn’t it be incredible if diabetes research had advanced so far that this could be a scene of the distant past for anyone with diabetes? What if there could be a glucose regulated insulin formula-tion that released insulin upon de-mand so you would never have to worry about miscalculating again? What if there was a formulation that could sense the demand for insulin on its own and release the correct amount to keep the body perfectly regulated at all times so that you would no longer be subject to your own calculations -calculations which can every eas-ily be subject to trial and error? Sound impossible? You just might be looking at the new insulin of the future as Smartcells, inc. joins

On thehOrizOn

forces with the Juvenile diabetes research Foundation who has put forward a one million dollar grant to Smartcells, inc. to advance a new product called Smartinsulin for type 1 diabetes that does just that. no more continuous glucous monitoring. no more constant finger pricks and calculating ev-ery bite. no more worrying about ingredients and over or under calculating. and the results? tight control of blood glucose levels, just like a healthy pancreas does auto-matically, a greatly reduced risk of hypoglycemia, as well as improved safety, improved quality of life.

Smartinsulin is a single formulation that combines glucose sensing and insulin delivery. it can be applied to the treatment of both type 1 and a small percentage of type 2 diabe-tes. the product is injected once a day subcutaneously. it then re-mains in circulation with particles slowly breaking down and releas-ing insulin into the bloodstream only when the blood reaches a s specific glucose concentration. once the Smartinsulin senses that the blood sugar is at normal levels, the particles close back up and resolidify which then stops releas-ing insulin until the next time the blood glucose levels are on the rise, thereby achieving auto-regulation of blood glucose.

those working on Smartinsulin expect to begin the first human studies in about two years after ex-tensive animal safe ty studies, as re-

quired by the Fda have been concluded. com-pleting the required human studies will then take many years before Smartinsulin can be con-sidered safe enough to be put out on the market.

Smartinsulin does sound too good to be true – for right now, but who knows what the future holds. With the $98 billion and still rising diabetes market out there, Smart-cell is certainly in as big a rush as we are to see Smartinsulin on the market as soon as possible and make our simchas complete just like they should be.

the Artificial Pancreas

So if your pancreas isn’t working, why don’t you just get a new one? how often have people with diabe-tes heard that question when try-ing to explain what diabetes is all about. a logical question, but not quite that simple. Until now - since researchers have gained ground in promising new work on creat-ing the ultimate artificial pancreas which they believe might just be a few years away from becoming a reality.

the artificial pancreas will be a closed loop system allowing people with diabetes to be given the insulin


– By M.C. Millman


they need as they

need it through the numbers that a con-

tinuous glucose monitor will supply to the insulin

pumps. this will greatly reduce the need for fingersticks and

injections of insulin that people with diabetes must now endure several times a day.

in some test models a continuous glucose monitor is placed under the skin to transmit blood sugar readings to a computer chip. the computer chip then calculates the right dose of insulin and tells the insulin pump -- something many patients already wear- how much insulin to deliver. the insulin pump also must be able to quickly shut off if blood sugar falls too low. one trial had the insulin turn off automatically for ninety minutes when blood sugar dropped with no adverse effects afterwards. de-ciding whether or not to include glucagon in this system is still up for debate. the theory that having it there to counter indicate blood sugar lows is a good one, but since no artificial pancreas can expect to run completely without human intervention as one would still have to perform tasks such as changing the pump infusion site and calibrat-ing the sensor, some feel glucagon might not be necessary to include in a closed-loop system. others feel that having it there as a rescue agent is important.

an estimated 24 million ameri-cans have diabetes, with type 1 accounting for 5 percent to 10 percent of diagnosed cases. With an estimated 23 percent of type 1 patients using pumps, the market value of an artificial pancreas is estimated at $4.3 billion for type 1’s alone. but there is also a likely a market for an artificial pancreas among people with the most diffi-cult cases of type 2 diabetes as well increasing the market value of such a concept even more.

overnight control seems to be the easiest way to start in accomplish-ing the first step of this closed sys-tem. Presently, parents might wake up several time a night to check their children’s blood sugar which is often too high or too low. the easiest test of an artificial pancreas is at night when people are not eat-ing, drinking or moving around, so that their demands for insulin are more constant.

U.S. Food and drug administra-tion regulators are working right alongside the researchers to make sure the studies being done will al-low the artificial pancreas to reach the market as fast as possible. this closed-loop technology is five to 10 years off according to some es-timates. the software still needs to be perfected and tested in real life settings for efficacy and safety. but whenever it’s ready, we’ll be ready and waiting too. n


MeMbers of the type 1

club often find themselves on the listening end of sales pitches by well-meaning friends seeking to promote the latest wonder-prod-uct. (these phone calls are fringe benefits that come Free with your diabetes membership). Just re-cently, i received another of these offers. an acquaintance of mine was benevolently informing me

of a new “miracle drink” which she touted as a super anti-oxidant to cure all ills. “it’s simply incredible,” she enthused, “it’s an amazing en-ergy booster, fights germs, heals wounds, unclogs the kitchen sink… and it has a dramatically positive impact on type 1 diabetes!” i must admit that even a die-hard diabetic cynic like me had a hard time ex-plaining why i wasn’t interested in this phenomenal juice, which was a steal at $199.95 for a case of 6 bottles (with a money-back satis-faction guarantee, of course).

Let’s face it. the prospect of pre-venting or curing type 1 diabetes is an extremely enticing one. Many have frantically turned to dubious

alternative therapies and obscure products, from sprouts to sprays, which promised to “prevent”, “im-prove”, or even “cure” type 1 diabetes. While most of these costly products and therapies have yet to prove

their worth, you may be surprised to hear that there is hope in a dif-ferent direction.

can you imagine a substance whose effectiveness in prevent-ing type 1 diabetes was reported in the Journal of the american Medical association (JaMa)? can you imagine a dietary component whose important role in deterring diabetes was publicized in the well-regarded journal diabetes care? Vitamin d and omega 3 supple-mentation have recently come under intense scrutiny in medical laboratories, and for the first time, their mechanisms in the body are being more fully understood. the

preventing type 1 diabetes two substances with substance


resulting discoveries are nothing short of amaz-

ing.

“D” is for Diabetes

at FW”d”, we’ve long discovered that the capital-ized “d” is excel-lent shorthand

for that lengthy eight-lettered word

d-i-a-b-e-t-e-s. but, it seems we’re far from the

first ones to come up with this clever idea. back when vitamins were discovered, the scholars of the world

must have competed in some kind of “name that Vita-

min For Posterity” contest. Who-ever came away with the prize for Vitamin d clearly was familiar with the aforementioned abbreviation, and must have linked vitamin d with diabetes prevention way be-fore the rest of us caught on. all jokes aside, recent scientific evi-dence presents serious proof that vitamin d is an incredible weapon against developing type 1 diabetes.

Let’s take a look at some new-ly discovered statistics:

a review of five studies on Vitamin d showed that supplementing children early on in life greatly reduced their risk of contracting type 1 diabetes. When vitamin d was given to young children and

breastfeeding mothers, the subse-quent incidence of type 1 diabetes was reduced by 60%!

another study phrased it differ-ently, showing that children with low blood levels of vitamin d had a 200% increased risk of develop-ing type 1 diabetes.

and those facing a potential di-agnosis of type 2 diabetes should supplement as well. in one study, taking vitamin d made it 33% less likely to develop type 2 diabetes.

the numbers do sound unbeliev-able, but they aren’t flukes. Vita-min d is transformed by the body into potent hormones that play a vital part in countless bodily func-tions and processes. now, as this little-understood vitamin is being reexamined under the microscope, scientists are discovering its role in the effective release of insulin, as well as its association with a healthy immune system.

Vitamin d can be absorbed via direct sunlight or by supplemen-tation, but modern realities have caused a dramatic decline in the amount of vitamin d sunlight is giving us. this is partially because we are blocking it out with suntan lotion, and- amazingly enough!-also because we are avoiding sat-urated fats, the producers of cho-lesterol in the body. in your body’s “laboratory”, sunlight + cholesterol = vitamin d. but because so many of us are lacking the saturated fat to make cholesterol, we are in-


capable of processing adequate amounts of vitamin d. in rabbi Meisels’ words: “our dietary lack of saturated fats has caused an epidemic in vitamin d deficiency and [as a result] diabetes.”

this deficit is now being implicated in a staggering amount of today’s most frightening ills, including (and this is only a partial list!):

• Many types of cancers

• Cardiovascular disease, hyperten-sion, and stroke

• Autoimmune diseases like type 1 diabetes, multiple sclerosis, rheumatoid arthritis, celiac dis-ease, and hypothyroid

• Autism: To quote one medical journal- “the present twin child-hood epidemics of autism and type 1 diabetes, both of which occurred shortly after sun-avoid-ance advice became widespread, may be [caused by] gestational or early childhood vitamin d de-ficiency.”

• Periodontal disease

• Mental health: Perhaps another thing vitamin “d” stands for is depression.

• Chronic pain: 93% of patients complaining of chronic low back pain were found deficient in vita-min d!

• Bone density and health: It has long been known that vitamin d is necessary for the proper ab-sorption of calcium, and lowers

the risk of osteoporosis and bone fractures.

• Neuropathy: One study examined 51 type 2 patients suffering from neuropathy (a complication of long-term uncontrolled diabetes) and found that all were vitamin d deficient! after taking supple-ments, they reported a dramatic decrease in pain.

• Vitamin D deficiency has even been found guilty for causing the flu and other wintertime in-fections and colds!

and here’s some information that may strike a little too close to home: a well-known endocrinolo-gist with many “heimishe” patients, conducted his own study several years ago which concluded that more than 50% of the obese chil-dren in our own community suffer from low levels of vitamin d.

now that we’ve convinced you, let’s get a bit more practical. the first thing you should know is to ask for the specific blood test called 25 (oh)d (pronounced 25 hydroxy vitamin d) which properly checks your blood levels of vita-min d. based on the results of this test, you will be able to determine how much vitamin d you need to supplement.

it’s impossible to name a specific dosage, as individual needs vary, and so do doctor’s opinions of what constitutes an adequate level of vitamin d in the body. experts suggest aiming for a level between


30 ng/ml and 40 ng/ml, but there is no clear consensus of opinion. even when to supplement is be-ing debated, and daily, weekly, monthly, or combination regimens

have all been used.

Still, the bottom line remains clear: Vitamin d plays a pivotal role in the body, as is only now beginning to be understood. So, find out what your own vitamin d levels are, and if necessary, supplement to reach ideal levels. if there’s one more thing vitamin d stands for, it’s this: “don’t delay”!

three Cheers for omega 3

there’s more encouraging news. can you imagine halving the risk of type 1 diabetes just by eating certain foods?

researchers from the University of colorado examined 1,770 children who were at high risk of develop-ing type 1. the children were fol-lowed from the age of one year un-til they were slightly over six years

old. the researchers found that children who ate greater amounts of omega 3 fatty acids had an as-tounding 55% reduced risk of de-veloping type 1 diabetes.

the lead research-er, Jill norris, Phd, expressed it for all of us: “[these results] provide exciting evidence that it may be feasible to have a nutritional inter-vention against the disease.”

So what can you eat to stock up on omega 3? these

mega fatty acids are found in oily fish, cod liver oil, and also in special supple-ment capsules.

Walnuts have also been touted as a good source of omega 3, how-ever they may not be the greatest choice because they also contain large amounts of omega 6, a substance that needs to be care-fully balanced with omega 3 in the body. (the teeny-tiny numbers really make a difference! omega 3 has anti-inflammatory properties, while omega 6 is pro-inflammato-ry.) in fact, the reason why omega 3 supplementation has become so crucial is because our diets gener-ally include much greater amounts of omega 6, thus upsetting a deli-cate balance in the body.

as for cod liver oil, rabbi Meisels comments: “cod liver oil is a good

D s t a n D s f o r :

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Continued on Page 26

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benefits of

With chanukah approaching, it is an ideal time to learn about

the history and health benefits of olive oil—the oil that was used in ancient times not only to light the menorah in the bet haMikdash, but also for medicinal, cosmetic and other sacred purposes.

History of Olive Oil

olive trees originate from the Med-iterranean, in the land of israel and neighboring countries, and date back to the early records of human history. in the story of noach, the dove who is sent out of the ark to look for dry land returns with an ol-ive branch. in the torah, the olive is

also one of the five fruits which israel was blessed with.

olive trees were prized in an-cient times for both their fruit and their oil. olive oil was used as medicine in an-

cient cultures, particularly to sooth digestive troubles.

the oil was also used to make soap and per-

fume and was also burned to produce light. in Jewish life, it was used for lighting the Menorah in the

Mishkan when the people of israel were wandering for forty years fol-lowing the exodus from egypt and then later used to light the Meno-rah in the bais haMikdash.

Health Benefits

in the 1990s. dr. Walter Willett of harvard University’s School of Public health presented evidence that a “Mediterranean diet”, fea-turing plenty of fresh vegetables and fruits, physical activity, and the use of olive oil as the primary source of fat was a healthy diet to adopt because people living in this region of the world have lower rates of coronary heart dis-ease than people living in other parts of the world. examining the Mediterranean diet in detail, many physicians, nutritionists and health practitioners began to focus on the many benefits of olive oil. olive oil contains 71% monounsaturated fat, which means that it may lower your risk of heart disease by reduc-ing the total and low-density lipo-protein (LdL, or “potentially bad”) cholesterol levels in your blood [Editors comment: recent new findings are questioning this benefit, as more and more research is showing that saturated fats are not evil, and that just

Olive Oilthe

many


6 oz wild salmon fillets

½ cup olive oil

2 lemons

2 Tbsp. each fresh parsley, dill and ci-lantro, washed and chopped

Salt and pepper to taste

Directions: Line a broiler tray with foil and drip 1 T. olive oil over the pan.

Place your salmon fillet sin the pan and broil on each side for 4 minutes.

Combine olive oil, juice of 2 lemons and your fresh herbs. Take salmon off broiler tray and lay in shallow baking pan. Cover with oil/lemon/herb mix-ture and bake at 350 for 5-8 minutes. Top with salt and pepper to taste.

elevated LDL is not the only cause for heart disease].

Using monounsaturated fats over trans fats like hydrogenated fats and margarine, is an important step in protecting your cardiac health. besides, minimally processed extra-virgin olive oil has the added ben-efits of being high in antioxidants that have been shown to help fight against many diseases.

another important health benefit of olive oil is that it is relatively low in omega 6 essential fatty acids. essen-tial fatty acids (eFas) omega 6 and omega 3 are required in the human body in balanced amounts. how-ever, in the american diet, many of us get too much omega 6 which is found in many vegetable oils used in processed foods and not enough omega 3, which is found in cold water fish like salmon, herring and mackerals and in vegetable sources like flax seeds and leafy green vege-tables. there is strong evidence that omega 3 fatty acids fight against heart disease and stroke. olive oil is much lower in omega 6 than other commonly used oils, like soybean,

cottonseed, and corn. combin-ing olive oil with foods rich in omega 3 like spinach or salmon (see recipes below) provides a healthy combination of eFas.

Contemporary Production

there are now 55,000 acres of olive groves in Israel and 90% are for ol-ive oil production. Just as in biblical times when the harvest of olives was cause for a celebration, today’s olive harvest is celebrated in the fall with festivals and activities. as the benefits of olive oil become better known to the public, a “boutique” industry of small family-owned olive groves producing their own unique collection of olive oil has begun to compete with the bigger, com-mercial olive oil companies. Many smaller companies produce purely organic olive oil that is in demand in israel and as an export to the U.S and other parts of the world. if you aren’t able to find olive oil from is-rael at your local grocery store, you can always order some online.

Recipes for Chanukah

onchanukah, it is traditional to eat foods fried in olive oil to com-

Salmon with Olive oil and Herbs


6 cups spinach, cut into bite-size pieces

2 Tbsp. extra virgin olive oil

1 red onion, chopped

Pinch of sea salt

1 clove garlic, minced

1⁄3 cup raisins or currants

Directions: Cover the spinach with cold water and set aside until ready to use.

Heat the olive oil in a large pan over medium-high heat. Add the onions and a pinch of salt. Saute for 3 to 5 minutes. Decrease the heat to low and cook slowly until the onions are caramelized (about 15-20 minutes.)

Add the garlic and stir for about 30 seconds. Add the raisins and stir for about 30 seconds. Deglaze the pan with 2 tablespoons of water to loosen all the flavorful bits from the bottom.

Begin adding the greens to the pan with a pinch of salt, continuing to add as many greens as will fit in the pan.

Cover the pan, and cook the greens until tender, 2-3 minutes. Taste again, adding a pinch of salt if necessary.

Arrange your greens on a plate and serve hot.

Dark Leafy Greens with Caramelized Onions, Raisins and

Pine Nuts

¼ lb. chickpeas, soaked for a few hours

½ cup fresh lemon juice

3 Tbsp. tahini

2 garlic cloves, crushed

½ tsp. salt

1 Tbsp. olive oil

1 tsp. paprika

½ tsp. ground cumin

a few sprigs of parsley, finely chopped

1 cup pine nuts, sauteed

Directions: Drain the chickpeas and simmer in fresh water for about 1 hour or until tender. Save the cooking water.

Process the chickpeas in a blender (or food processor) with the lemon juice, tahini, garlic, salt, and a small bit of the cooking liquid to obtain a soft, creamy paste. Transfer to a large bowl. Mix in the olive oil, paprika, cumin, a little chopped parsley, and pine nuts. Cover and chill for at least one hour and serve cold on hot pita bread.

Hummus with Olive Oil and Pine Nuts

memorate the miracle of the oil that lasted in the menorah for eight

whole days when the bais hamikdash was re-

claimed. Potato latkes and sufganiyot (jelly donuts) are our most traditional fried in oil holi-day foods.

For this chanukah, why not cel-ebrate the miracle of the olive oil while also reaping its won-derful health benefits? Use olive

oil to marinate vegetables, dress salads, to replace margarine on your table. the following recipes can add delight to your table and bring the health benefits of olive oil to your holiday—and to your home throughout the year. n


Zest of 1 lemon

1⁄3 cup lemon juice

½ cup extra Virgin olive oil

1-2 large garlic cloves minced

½ cup Kalamata olives, pitted and sliced

2 tablespoons fresh chopped thyme or basil

Salt and freshly coarse ground black pepper

1 lb. favorite pasta (try whole wheat or brown rice for extra fiber)

Directions: Zest or grate the lemon and combine with the lemon juice, olive oil, garlic cloves, olives, thyme, and the salt, and pepper in a large serving bowl. Toss the hot cooked pasta with the sauce.

Pasta with Lemon Olive Oil

source of omega 3, but it’s also an excellent – though less well know- source of vitamin d. i wonder if the children in the study quoted above [led by dr. norris] were given cod liver oil supplementation, whose effectiveness was then attributed to omega 3. Perhaps it was also the vitamin d doing the trick!”

this brings us, of course, right back to the first section of this ar-ticle: the great importance of the humble vitamin d.

Let’s finish off with one question many of you are sure to have: if you

have already been diagnosed… is it too late for supplementation? Logic would dictate that newly diagnosed patients or those still experiencing the “honeymoon phase” would also benefit from increased intake of Vitamin d and omega 3. as for the rest of us, let’s not forget the many other benefits associated with adequate levels of vitamin d in the body.

Profits seem to be almost guar-anteed, and it won’t even cost $199.95. n

– by Menucha Jacobs

Preventing type 1 DiabetesContinued from Page 21


The last wisps of muddled dream were scattered by an unrelent-

ing alarm clock, and in an instant, my fuzzy nightmare was replaced with a very sure sense of nervous-ness. i didn’t need to glance at my neatly prepared briefcase to remem-ber: this was the big day of my First Substituting Job.

i dressed with care that morning, and although many mornings have come and gone since then, i still re-call the painstaking minutes spent deciding exactly which outfit would best project the image i desired. Settling at last on my most “teach-ery” suit jacket, i finally flew into the kitchen for a hurried bite that would pass for breakfast. only minutes lat-er, i was out the door, very conscious of the briefcase swinging stiffly at my side.

as i neared bais Golda and my nerves got the better of me, i firmly re-minded myself of the fabulous lesson i had prepared for this momentous day. it was truly an excellent lecture on the greatness of chessed, replete with more than one moving story, and a passionate plea to my enraptured students (or so i imagined) that they always attempt to help a fellow Jew. at the end of this presentation, i planned to suggest some typical classroom scenarios that held op-

portunities for growth in this area. despite my tension, i knew it was a good lesson, and i entered the build-ing with a confident stride, prepared to impress.

the day started off well, as my punctuality earned an approving glance from the principal, and the class settled down obediently as soon as i walked in. We dispensed with the requisite attendance and other sundries, and i launched into my prepared lesson with much fanfare. Glanc-ing surreptitiously around the class-room, i smugly noted that the ten-year-olds seemed duly impressed.

my first teaching lessonBy Menucha Jacobs


there was little of the usual snick-ering, shuffling, or shifting in seats. and then a hand shot up in the air.

i frowned. barely five minutes into my lesson, there was nothing the students would want to ask. What, then, could this dark-haired, pale-faced youngster possibly say that was important enough to interrupt my earnest speech? annoyed, my voice emerged crisper and sharper than it should have, “Yes?”

the hand wa-vered and the pale face looked scared. “ i… could i please be excused?”

in the split sec-ond that fol-lowed, a battle raged in my heart. anger fought with compas-sion and my tone soon emerged somewhere in the middle. “Please make it quick,” i ordered, and i didn’t miss the relief in the quick way her dark head nodded up and down. She beat a hasty escape.

determined to recapture the spell that had been weakened during this short exchange, i immedi-ately resumed teaching. after all, i reminded myself, these children were about to hear important Words of Wisdom that might well stay with them for the rest of their lives! i had a lot to teach, and there was no time to lose.

but it was not meant to be. no sooner had i recaptured the thread of my lesson, than a knock sounded clearly in the stillness of the room.

i turned to answer the door… and there she stood in the hallway. it was the very same youngster who had just exited the classroom, child of the black hair and milky-white skin, with a flicker of fear in her chocolate brown eyes. She began

speaking imme-diately; perhaps to head off the disapproval she knew i was sure to voice.

“i’m sorry,” she apologized, and i suddenly noted that her voice was gentle. “i needed to tell you some-thing in private,

and i figured this would be the best way to do it. i wanted you to know that my friend chany, the red-head in the third row, has diabetes. She’s allowed to eat whenever she needs to. Morah, if she has to eat some-thing, please pretend you didn’t notice!”

My mouth, which had been poised to say something not very pleasant, snapped closed, and i just stood there, dumbfounded. You mean, her leaving the classroom was only a ploy, so she could then knock on the door and speak to me in private? You mean, this frightened child had

You Mean, This frighTened child had

done all This To proTecT a friend of

hers?

Mazel Tov To…

member and her chasan upon her engagement524

Members upon their bar mitzva827 3012

members and their wives upon the birth of their babyboy 116Girl 9 741

members and their husbands upon the birth of their babyboy 76 Girl 213


done all this to protect a friend of hers? My mind tried to make sense of what had just occurred, and i sud-denly remembered that the fifth grader was eyeing me curiously, waiting to hear my response.

i swallowed, thought hard, but man-aged only to parrot, “chany has diabetes? So she can eat whenever she wants?” i knew i sounded ridicu-lously like a four-year-old child, but in a way that’s exactly what i felt like just then. Like a little girl who had wanted to impress the big adults with a fancy antic, and suddenly realized that they were a lot better at it than she was. Fueled by a sense of mission, i had come to deliver my

very first lesson, but, instead, i was the one who had been taught.

i don’t remember how i managed the rest of the day, what else trans-pired, or what else was said. but i do know that when my glance fell on chany, the red-head in the third row, my eyes were soft and loving. “chany”, i thought, “i don’t know who you are or what your life is like, but i’m impressed with you already. after all, you sure have good taste in friends.”

(based on a true story, as retold by Hadassah Markowitz)Readers should note that when this story took place 15 year ago, diabetes control methods such as multiple daily injections and insulin pumps were not yet as popular as they are today. Blood sugars were certainly less predictable and “Chany” probably needed to eat in class quite often.

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שמעי ותחי נפשכם-א רשימה פוןאונזערע לקעציעס פונעם פארגאנגענעם יאר

16 = ווייטעמין די – דער גרעסטער מאנגל און די סיבה פון מערערע מחלות.

17 = מאגניזיום און קאלציום באלאנס18 = סטודי וואס האט כלומר'שט איבערצייגט שעדליכקייט פון

עטקינס דייעט19 = בענעפיטן פון סעטשורעטעד פעטנס ■ קאלעסטעראל

אין מאכלים20 = שעדליכקייט פון טרענס פעטס, און פארשעלי

היידראדזינעיטעד אוילן21 = מאנא אנסעטארעיטעד פעטס, אמגא 9 ■ אוועקאדא און

פאטעסיום22 = שאלות ותשובות

23 = פסח: אלקאהאל און צוקער פון וויינען ■ שיעורים פון כזיתים מצה

24 = סטודי איבער אייער, פאלטש דורך און אדורך25 = אייקאסענוידס ■ באלאנסירן די פאלי אנסעטורעיטעד

פעטס ■ רעדוצירן אמעגא 626 = בענעפיטן פון אמעגא 3

27 = אמעגא 3 און מערקערי אין פיש28 = זוהן שטראהלן, שעדליכע און נישט שעדליכע

29 = סטודי אין ארץ ישראל ווייזט אז נידריגע קארב דייעט איז דאס בעסטע

30 = פאלטשקייט פון שרייבער וועגן טייפ 1 דייעביטיס31 = וויפיל פראטין מעג מען עסן

1 = מעטאבאליק סינדראום ■ וויכטיגקייט פון טשעקן צוקער2 = הימאגלאבין A1C טעסט ■ חילוק פון די צוויי טייפס פון

דייעביטיס 3 = ריסק פעקטארס פאר טייפ 2 דייעביטיס ■ שעדליכקייט

פון היי-פרוקטאז-קארן-סיראפ ■ קאנטראלירן צוקער ביים אויספאסטן

4 = נאטורליכע היילונגן ■ שווער צו פארלירן וואג מיט מ"ס ■ וועלכע צייט טשעקן דעם צוקער, און וואס דארף עס זיין5 = דער שורש פון מ"ס – צופיל אינסולין און רעזיסטענס ■

טייפ 2 דייעביטיס, איבער וואג, בלוט דרוק, און הארץ 6 = וויכטיגקייט פון עקסערסייז, און וויאזוי עס העלפט 7 = צוקער און קאלעסטעראל נומבערס אין קאנאדא און

אייראפע ■ ריכטיגע צייט צו מאכן עקסערסייז 8 = אינטערוויו מיט עקסערסייז סוחר

9 = מילגרוים און הארץ דיזיס10 = הלכות פון טשעקן צוקער שבת און יו"ט ■ פון פאסטן ■

צוגרייטן צו א תענית ■ וויאזוי אויסצופאסטן 11 = דער איינציגער דייעט וואס היילט מ"ס אן מעדיצין –

נידריגע קארבאהיידרעיטס.12 = ציילן קארבאהיידרעיטס

13 = פארלירן פאטעסיום ■ וויינען אן צוקער14 = לאטקעס ■ גלייסימיק אינדעקס ■ עפעקטיוו קארבס ■

שאגער אלקאהאלס15 = ווער האט מעטאבאליק סינדראום? ■ די וויכטיגקייט פון

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