ArcaMax

Last Saturday was the first time I saw a commercial for a body lotion specifically designed for people with Type 2 diabetes. I didn’t realize Type 2 diabetics need special lotion. I suspect they really don’t; that regular lotion will do, but this gives the lotion company another unique element to draw you to buy their lotion instead of someone else’s.

Every night as I watch the national news, I am bombarded with new drugs to treat Type 2 Diabetes. None of them say they cure diabetes. They say they just allow you to manage it better. The new drugs are designed to lower your A1C but none of them claim they are going to fix your problem. Seems every few months they come out with a new one. And none of them are cheap.

Then there’s the drug to help with diabetic nerve pain. I can imagine the pain is torture but the drug doesn’t cure diabetes, it only lessens the pain.

The proliferation of product offerings designed for people with Type 2 Diabetes continues to grow and it’s really making me angry.

I’m not the only one angry. Dr. William Davis is angry too. He wrote the best-selling book Wheat Belly.

I’m not an MD, so the powers that be would frown upon me for giving out medical advice. But this guy can. Dr. William Davis is a cardiologist. I am going to give you a link to his latest column that talks in depth about how you can cure Type 2 Diabetes. This is a bit of a term paper, rather scientific in places but well worth the read. Even if the more technical bits fly over your head the elements he writes for us lay-folk are pretty clear and very interesting to read...

Read the full column at PlanZDiet.com

Related Recipes at PlanZDiet.com:

Italian Lemon Chicken
Ranch Chicken

Chicken Breasts with Zola's French Pan Sauce

This is a ZReduction recipe. This is my favorite new creation. I think I have made this three times in the last two weeks and that’s pretty much a record for me. This dish is easy and it tastes fancy!

Servings: Serves 2. Can be doubled easily.

Ingredients:

2 skinless chicken breast halves
¼ tsp of grated sea salt (or to taste)
¼ tsp of grated black pepper (or to taste)
½ cup of organic chicken broth or stock
4 tsp of Dijon mustard
¼ tsp of dry tarragon (you can add more tarragon for a stronger flavor but tarragon is pretty strong in small quantities so factor that in)
¼ cup of heavy cream

Instructions:

Preheat oven to 375 degrees.

Spray your chicken breasts lightly with olive oil spray and then grate on salt and pepper. Heat a sauté pan and put them in top down. Saute on medium for three minutes or until you get a light brown crust forming.

Now you are going to put them in the oven to roast. Make SURE YOU HAVE THEM IN A HEAT PROOF PAN. I use cast iron so I can go right from the stove top to the oven. If you don’t have the old-fashioned cast iron make sure you transfer them from your stove top pan to Pyrex or some other heat proof pan. By finishing the cooking in the oven you end up with a much juicier piece of chicken. This is the way fine restaurants do it. Roast for approximately 20 minutes or until no pink remains in the chicken. Cut it open to check if you are not sure.

While the chicken is cooking, you can get out that sauté pan. Add the chicken stock and begin to boil it. Turn down to medium so it just continues to bubble and reduce. Add the Dijon and the tarragon. Cook for three minutes for the flavors to blend. If the stock starts to run down too low just add a bit more. About 10 minutes before the chicken is done, add the cream. Continue to bubble the sauce. Don’t over-boil it but if you keep it bubbling the cream will thicken the sauce naturally. This won’t be a gloppy cream sauce because you’re on Plan Z and are limited in your cream amount but it will thicken enough that you’ll swear you’re eating in France. If the sauce looks done early just turn it off and wait for the chicken.

When the chicken is done, plate it and pour cream sauce over the top. This will eat up half of your cream allotment per day so keep that in mind.

Serving Suggestions:

Serve with roasted green beans. You can put the green beans in the oven with the chicken and roast them. Top with grated sea salt and you’ll be amazed at how special green beans can taste. You can do the same thing with asparagus instead if you prefer.

Enjoy!
Cheers,
Zola