I am Will's Well Worn Groove

Life is returning to normal after the advent of the attack of the “BIG SIX OH”. I have recovered from the shock and back on my way to my routine. It is close to the time for my round of visits to my health care team. First stop will be next Monday when I have my first much needed and long awaited visit to a podiatrist. I hope to soon be in pinky heaven and my ingrown toenails will be defeeted. (Please forgive the horrible pun, tried to not use it but I could not resist.) Hopefully I will get pelted with fresh fruit and vegetables. In the middle of winter they are deeply appreciated.

Things are smoothing out. All the drudgery of entering 6 months worth of test readings was finished exactly on the day of my sixth month anniversary of my diagnosis. I had not intended it to happen that way. Things just happened to work out that way. Now all I need to do is punch in my numbers, exercise, meal data and medication times and it pumps out a stream of averages, trends and charts. My little slice of Geek Heaven right here on Earth. It has replaced several separate logs I have had to keep updated and integrates all that information in one place. I love my new toy. I change the filters to look at my numbers over various time-lines and contemplate my next A1c test with eager anticipation. I know! I know! I know! So do the people who know me well. I am a control junkie. Yes I admit to being obsessive. But, most importantly. Yes, I know because of my hard work my condition is getting better each day. Being more organized and simplifying means having more free time to just live life confidently. When I have an understanding of my body's patterns I am unencumbered by worrying about my numbers. Lifting that burden of stress off my shoulders is a big bonus too. Life is good and Will's got his groove back! Now if Spring will just get here I will be an extra happy camper.

I have been busy setting up my fledgling on-line glucose log so when I go in for my next exam my Nurse Practitioner can check my progress on her laptop computer. I am not sure if she has the proper software for me to send a patient file to her, so I opted for a different method of data delivery. The layout is still a bit rough and it is not pretty, but it is a start. Getting the basic architecture in place trumps being pretty. I can always paint the walls and hang the pictures later.

I have been experimenting with new whole grains recently and I have fallen in love with quinoa. This light delicate grain is similar in appearance to couscous, but it has a texture all its own. Quinoa cooks to a light fluffy texture in 12 to 15 minutes. It increases in volume approximately four times as it cooks. It can be cooked using on the stove top, in a rice cooker or microwave oven. Like many grains quinoa requires a ratio of one part grain to two parts liquid. Water or broth works equally well.

Whether you are gluten intolerant or trying to reduce the amount of animal fat in your diet, quinoa makes a great addition to your whole grain food list. The seeds are gluten-free, making quinoa a great alternative for those with gluten sensitivity. This may become a favorite food for all the people who are afflicted by celiac

It is the only grain with a complete protein containing all eight amino acids. The World Health Organization has rated the quality of protein in quinoa at least equal to that found in milk. It also is a good source of calcium, iron, vitamin E and several of the B vitamins, and it contains omega-3 and omega-6 fatty acids. Most grains do not have a full compliment of amino acids and are usually paired with a legume to round out the protein profile.

Quinoa is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Folate, Magnesium, Omega-6 fatty acids and Phosphorus, and a very good source of Manganese.These are the basic numbers: Quinoa uncooked 1/4 cup (46 g) 31 g carbs, 3 g fiber, 6.5 g protein, 112 cal.

Quinoa, has been under continuous cultivation in the highlands of Peru, Chile and Bolivia for more than 5,000 years. It thrives in high altitude, an arid climate and poor soil. The Andean Incas called it chisaya mama — “the mother of all grains,” and they held it sacred. It is a grain that I see becoming very popular in the near future, it is a hardy crop that has a great flavor and great nutritional value. Try some soon and let me know what you think.

I splurged on dinner tonight. I took some marinaded chicken breast strips and wrapped them in maple bacon and grilled them till the bacon was crispy. I served them on a quinoa pilaf made with chicken broth, marjoram, thyme, garlic, green and red bell peppers, red onion and grape tomatoes, Dessert was a small bowl of melon balls. Yes I was still in the safe zone. My postprandial test reading was 117 mg/dL (6.5 mmol/L).

Till we meet again, live your life with passion, live it with joy, and wonder. Try to be good to yourself, and do something good for others. Take good care of your pinkies and find your own groove. You are worth it.

All the best for you and yours.

Will