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Study: Fight Type 2 Diabetes With Sardines

A study published in the journal Clinical Nutrition found that eating 200g of sardines a week (approx. 2 tins) for 12 months was associated with an increase in high-density lipoprotein-cholesterol (HDL) and adiponectin, as well as a decrease in triglycerides (fat), blood pressure and insulin resistance — and therefore a lower risk for type 2 diabetes and cardiovascular events — among older adults with prediabetes. This is due to the high amounts of omega-3, vitamin D, taurine, fluorine and fatty acids like EPA and DHA in sardines.

Image by DanaTentis from Pixabay

Study: BMI tied to more severe COVID-19

A study of 6.9 million adults in England, including 20,000 COVID-19 patients that were hospitalized or died from January to April 2020, found the risk for hospitalization increased by 5% for each unit increase in BMI (body mass index.) This is a measure of body fat in adult men and women based on your height and weight. According to the National Institute of Health, the higher your BMI, the higher your risk for certain diseases such as heart disease, high blood pressure, type 2 diabetes, gallstones, breathing problems, and certain cancers.

Study probes COVID-19 link to diabetes onset

Researchers in the US found that Covid survivors were about 39% more likely to have a new diabetes diagnosis in the six months after infection than non-infected users of the Veterans Affairs health system. The risk works out to about 6.5 additional diabetes cases for every 1,000 Covid patients who don’t end up in the hospital. For those who do, the probability jumps to 37 per 1,000 — and it’s even higher for patients who required intensive care.

COVID-19 was considered a lung disease in the early days of the pandemic, but now it’s increasingly being noted for its ability to affect multiple organs in the body, including the pancreas which makes insulin. Sedentary lifestyles during the lockdown may also play a role, as well as the fact that many people avoided doctor’s offices during that period. The report also states that children who suffered mild cases of coronavirus may also fall prey to diabetes.

These reports were published by the American Diabetes Association for your enlightenment and education. Please share this information with your doctor and seek his/her advice if you think you may fall into any of the categories mentioned above.

This poll was also put out by the ADA:

POLL QUESTION: Poll: Have you been vaccinated? More than 116 million people in the US are fully vaccinated, according to the CDC. Have you received at least your first dose?


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friday foodie- salmon hash

You have made it to the end of another working week and now you would like to finish off your day with a healthy meal, something quick and easy so you can kick back and enjoy some time with the family. Healthy and quick? How about some canned salmon?

You may be wondering if canned salmon is as healthy as the fresh variety. According to Consumer Report, canned salmon is as healthy as fresh salmon and may even have some extra benefits. Salmon is a good source of Omega 3, which helps to lower your risk of cardiovascular disease, but a USDA study found higher levels of two Omega 3s in both canned red and pink salmon than in fresh.

The benefits don’t end there. Since most canned salmon is wild caught – check the label – it contains less mercury and fewer carcinogens, called PCBs, and pesticides, which are found in farmed salmon. Eat the bones and you can get as much calcium from a 3 oz serving as from a glass of skim milk. It is also a god source of protein. So, are you ready for dinner?

Salmon Hash with brown rice and avocado

Here is a recipe I made up – Salmon Hash – which I hope you will try. I’ve added a nice selection of green vegetables, as well as garlic and onion for nutritional value.


  • 1 can wild caught salmon
  • 2 grains garlic
  • 1 onion chopped
  • 1 tomato sliced
  • 1 green onion chopped
  • 1/2 green bell pepper chopped
  • 1 cup chopped cabbage
  • 1 carrot diced
  • 1 tbsp olive oil
  • 1 Maggi bouillon cube
  • 1 tsp black pepper


  • Grind garlic .
  • Heat olive oil in frying pan.
  • Add garlic and onion.
  • When onion is pale in color and garlic is golden, add the rest of the vegetables. Stir well, cover and leave for one minute.
  • Open can of salmon and add to the vegetables.
  • Mix thoroughly, add black pepper, salt to taste and bouillon cube.
  • Allow to simmer for another minute then remove from heat.
  • Serve with brown rice and green salad.

Dinner is served. If you try this recipe and like it, please write and let me know. And if you haven’t done so yet, please sign up for my newsletter where you can get recipes and other special offers.