November is Diabetes Awareness Month. Some years ago, I attended a series of lectures at a local hospital with a family member who had recently been diagnosed with Type 2 Diabetes. The classes were taught by a nutritionist who gave advice and tips on eating the right foods to help keep blood-sugar levels from reaching extremes. It wasn’t, I found out, just about sugar.
Oatmeal has evolved. Oats aren’t just for horses. Oats are served everywhere today. History is repeating itself in a good way. Oats are a food whose time has come again. Oatmeal is what’s for breakfast.
While the bounty of summer fruits has ended, dried fruits offer a healthy alternative and are a good choice when fresh fruits aren’t available. Dried fruits are devoid of the water content that is so characteristic of fruits. Fruits are dried by drawing out the water content, either by sun-drying or using specialized machines. Once in their dried phase, the fruits can be stored for a longer period of time and continue to provide basic nutrients. Some of the most common dried fruits are apricots, raisins, plums, dates, prunes, cranberries, blueberries and figs.