Use The 80/20 Rule, Do Top 20% Of Work And Get 80% Of The Reward: Lower Blood Sugar Levels, gain a Healthier Weight and watch what happens to the diabetes.

Don’t miss the healthy, delicious recipe at the end
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Diabetics, JUST focus on these key 11 steps, the top 20%, and you should win big in the war to defeat diabetes and those bad blood sugar numbers.

Here are eleven measures you can take. Each measure is a major step into the program you know you should be on, yet each by itself is an easy step to take. I list the steps in order from easiest to hardest (as judged by most people). You can take them in any order, and you can take all or any part of them.
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The more steps you take, the more of the program you will have embraced. If you take all eleven steps you may gain as much as 80 percent of the results of a full program. You would certainly find it straightforward at that time to tackle the program in its entirety. Thus, you can use these eleven steps as an introduction to a full-blown diabetic diet program. After taking all the steps, you will be ready to become a success story.

1. Keep your intake of fresh whole fruit to one Banana and one apple and talk to your dietitian. The desire for fruits is natural when those diabetic sugar cravings are high. Sugar by any measure is sugar. The Banana is a great source for potassium and the apple is a great source for vitamins and will tend to displace some of your need to eat sweets. Or you might carefully choose a lower calorie fruit like apples

2. Eat more vegetables. Eat more vegetables of all kinds: cooked vegetables like broccoli, cauliflower, peas, potatoes, zucchini, and beets, as well as raw vegetables like lettuce, tomatoes, carrots, celery, radishes, and cucumbers. Use spices to maximize deliciousness. Avoid butter, oil, and other fatty sauces, and remember that corn in not a vegetable, and the brown rice and white rice turn to sugar quickly and are not in the list.

3. Make your vegetables attractive. When you serve vegetables at the table, serve them in your most attractive serving dishes. Arrange them in the serving dish as attractively and colorfully as possible. Use paprika, egg whites, or pimientos for extra color. Even when storing _ vegetables in the refrigerator, make them attractive. Keep them in attractive storage containers, and keep them fresh and appetizing. Buy them fresh frequently, and throw them out when they wilt, change color, get soggy, or in any way lose their attractiveness or zip.

4. Decrease your contact with problem food. Problem foods are the very high calorie foods so common in modern society: potato chips, cheeses, cookies, pies, cakes, fatty cold cuts, and so forth. By decreasing your contact with them around the house, you will decrease your consumption of them. You can decrease your contact by placing them in the kitchen and out of sight. Don’t keep foods in the living room, bedroom, or den. Keep them in the kitchen in cupboards or in the refrigerator. Keep them behind other foods, back in the far reaches where they aren’t easily seen. Believe me, it’s true; out of sight, out of mind. Out of mind means out of the stomach.

5. Make eating a pure experience. Frequently we eat while doing other things. This is a problem because we tend to associate eating with these other things. These other things become eating cues, and every time we do them, we have the urge to eat. When you eat, only eat. Don’t combine eating with other activities like watching TV or reading. When you are ready to eat, first stop what you are doing. Then set yourself a place at the table, and eat your food there. Don’t take leftovers to the TV or elsewhere to nibble. Either eat them at the table or put them away.

6. Increase your awareness of fats in food. You probably don’t know how much fat you eat in a day. Few people do. But your intake of fat is nearly 50 percent of your daily calories. Fat is not only the fatty substance around your T-bone steak; it is also the oil in peanut butter, nuts, and olives. Butter, cooking oil, and mayonnaise are 100 percent fat, avocados are 80 percent fat, and whole milk is nearly 50 percent fat. Low-fat foods (under 10 percent) are vegetables, fruits, grains, and nonfat dairy products. To increase your awareness of the fat in the foods you eat, read Chapter 5. Then, in the light of what you have learned from Chapter 5, try to determine which foods in your diet are especially high in fat and which are especially low.

7. 7.Eat more nonfat dairy products. As a first step in the reduction of your fat in-take, rather than cut something out of your diet, do the opposite: step-up your intake of nonfat dairy products. This includes nonfat milk, nonfat yogurt, and nonfat cottage cheeses (dry-curd cottage cheese or hoop cheese). Next, cut down whole milk and regular yogurt. Low-fat milk, low-fat yogurt, and low-fat cottage cheeses are O.K. as a compromise at first. But because low-fat dairy products are still relatively high in fat, the transition must ultimately be to nonfat products.
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8. Decrease your usage of added fat and salt. Fats and salts are added to foods in the kitchen and at the table. You can cut down on these added problem foods easily. It is usually unnecessary to cook foods in oil or fat. For instance, vegetables sautéed in butter give you a dish that can best be described as butter with vegetable flavoring. Vegetables can be sautéed in water over a high flame and the result is deliciously cooked vegetables, not butter. Butter and oils are added at the table on bread, over vegetables, in salads, and so on. These additions are not necessary to bring out the flavor of the food. In fact they usually hide flavor behind the additives’ own strong odors and tastes. Simply stop adding them, or at least reduce their quantity. Adding salt at the cook pot and at the table also can be reduced. Food value is not enhanced by salt. In fact, salt is harmful to your body. You will miss salt at first. You will not be accustomed to the presence of subtle tastes in unsalted foods. But you will quickly become used to real flavors and then won’t miss the saltiness to which you are now habituated.

9. Increase grains and cereals. Eat more whole-grain foods: whole-grain bread, whole-grain spaghetti, and whole-grain noodles. Eat more brown rice, barley, and millet. Eat whole-grain cereals for breakfast with sliced banana, skim milk, and cinnamon as topping. You may need to find these foods in your local health food store. They are becoming increasingly available, however, in supermarkets. Eat these foods without added salt, fats, oils, or sweeteners of any kind. These grain and cereal foods provide you with an abundant supply of calories, natural fiber, slowly absorbed complex carbohydrates, and vitamins and minerals. They are low in fat but have plenty of protein and complex carbohydrate.

10. Cut down on cheeses, nuts, and fatty meats. With added cereals, fruits, and vegetables in your diet, you will find no difficulty in reducing your intake of these especially fatty foods: cheeses, nuts, and fatty meats. Fatty meats include cold cuts, sausage, bacon, and hotdogs. Fatty meats also include choice and prime cuts of beef and lamb, and fatty hamburger. But good grade beef or lamb, and the leanest hamburger, present less of a problem. All cheeses are high in fat: 60-80 percent. And all nuts except chestnuts are high in fat: 70 percent or so.

11. Decrease sweets. Because you have access to two fruits, cutting down on sweets will be less of a problem. Remember, sweets include, not only candy, cake, pies, and other desserts made from sugar, but also honey, syrup, molasses, and all foods made from or with these ingredients. In cutting down on sweets it is helpful to keep them out of the house or at least out of sight as much as possible. It is also helpful to eat plenty of the less calorically intense foods, particularly grain foods, to provide a source of “safe” carbohydrates to replace those “unsafe” carbohydrates you are cutting out by reducing sweets.

The eleven steps are all excellent measures to adopt. You may pick and choose among them. Take those steps that seem easiest for you, and add others later. Perhaps you will soon be a long way along the road to longevity eating.

But get on them all and you have won the 80/20 game in short order.

Below is a summary of the above eleven steps, for easy reference.
Summary of Eleven Easy Steps You Can Take
1. Highly limit your intake of whole fruits.
2. Eat more vegetables.
3. Make your vegetables attractive.
4. Decrease your contact with problem foods.
5. Make eating a pure experience.
6. Increase your awareness of fats in food.
7. Eat more nonfat dairy products.
8. Decrease your usage of added fat and salt.
9. Increase grains and cereals.
10. Cut down on fatty meats, cheeses, and nuts.
11. Decrease sweets.

Thank you for taking the challenge, there is help out there, find a dietitian, become a doctor’s worst nightmare, and educated Internet patient with questions!

Regards,
Your Team at ProvenResultsHealth
About ProvenResultsHealth
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Weight (BMI), proper insulin function, healthy cholesterol, and
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“A WISE AND DELICIOUS RECIPE”
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NADA’S VEGETARIAN CABBAGE ROLLS
1 large head cabbage

STUFFING:
2 cups cooked and drained red, kidney, or garbanzo beans
1 cup Tomato Sauce
1 egg white
1 cup chopped onion
1 tablespoon parsley flakes
1 cup diced celery
1/2 teaspoon garlic flakes
1/2 cup partially cooked brown rice (to partially cook, boil
vigorously 10 minutes in 11/2 cups water; drain)
One 16-ounce can of whole tomatoes, drained and chopped finely
1/4 teaspoon oregano flakes
1/8 teaspoon pepper

SAUCE:

One 28-ounce can of tomatoes packed in puree (blended 5 seconds in
blender)
1 stalk celery, diced
1 tablespoon parsley flakes
1/8 teaspoon garlic flakes

Place whole cabbage in a large pot, add 1 cup water, cover tightly,
and steam until cabbage leaves can be separated (about 20 minutes).
Mix all stuffing ingredients together. On each cabbage leaf, place
a small amount of stuffing (about3tablespoons), tuck in ends, roll
up, and place in shallow baking dish. Largest leaves may be cut in
half to keep rolls more or less uniform in size. Combine sauce
ingredients. Chop unused center of cabbage, and add 1/2 cup of this
chopped cabbage to sauce. Pour sauce over cabbage rolls, cover, and
bake 25 minutes at 350°. Remove cover and bake 20 minutes more.
Makes about 16 rolls. Serves 8.

Source: “Live Longer Now”
A Wise and Delicious Recipes, for A Lifetime of Healthy Eating.
from the makers of Diab-X.

You can contact us by calling us toll free at: 866-784-1303
http://www.Diab-X.com/