2005 Year in Review

Diabetics…Keep a Close Eye on Blood Pressure

Hypertension is the medical name for high blood pressure. Blood pressure reflects how much force the blood has as it is pumped through the arteries (heartbeat) and when it is resting (between beats). Although it might seem that a lot of force would be a good thing, like getting stronger, too much force stresses the artery walls.

Blood pressure readings measure both the heartbeat and between beat forces. The heartbeat force is called the systolic pressure and the between heartbeats force is called the diastolic pressure. In a blood pressure reading the systolic is the top number, and the diastolic is the bottom number.

A reading of 120/80 or less is considered normal blood pressure. Pre-hypertension is a blood pressure above normal and below 140/90. Readings equal to or greater than 140/90 are considered high blood pressure or hypertension.

Those who have diabetes or who are overweight are more likely to also have hypertension. It is important to check your blood pressure often. If you check your blood pressure on your own and it is high, or even pre-hypertension, make an appointment with your doctor.

Hypertension should not go untreated because it can lead to a heart attack or stroke. Hypertension has no symptoms so it is often called the silent killer. There is no cure for hypertension, but blood pressure can be controlled to stay within the normal range with a combination of lifestyle changes and medication.

Recipe Corner:

Quick Raisin Scones - (8 servings)
2 cups Bisquick® baking mix 3 tablespoons Splenda®
1/3 cup raisins 1 teaspoon cinnamon
1/3 cup no-fat milk (skim) 1 egg
Non-fat cooking spray

Directions: Heat oven to 425°. Spray cookie sheet with non-fat cooking spray. Mix remaining ingredients until soft dough forms. Spread on cookie sheet in 8-inch circle (you may use wax paper to mold and spread). Cut into 8 wedges, but not all the way through.

Bake 10 to 12 minutes until lightly browned. Per serving: 161 calories; 4 grams protein; 27 grams cholesterol; 1 gram fiber; 25 grams carbohydrate; 5 grams fat; 29% calories from fat; 378 mg. sodium Note: Scones are meant to be dry. To add moisture and soften the scones, serve with 2 tablespoons lite whipped topping (20 calories, 2 grams carbohydrate, 1 gram fat) or 2 tablespoons nonfat vanilla yogurt (20 calories, 4 grams carbohydrate, 1 gram protein).

Or try this sugar-free glaze:
1/4 cup nonfat dry milk 1/4 cup Splenda®
1/4 cup cornstarch 1/4 cup boiling water
Blend dry ingredients well. Add boiling water and mix thoroughly. Drizzle 2 tablespoons over each scone. Per 2 tablespoon serving: 26 calories; 1 gram protein; 0 gram cholesterol; 0 gram fiber; 6 grams carbohydrate; 0 gram fat; 0% calories from fat; 12 mg. sodium.

by  Editor, theCity1.com
September 27, 2005