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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (Aug. 15, 2015)
SIUSLAW NEWS ❚ SATURDAY, AUGUST 15, 2015 YACHATS — The Yachats Academy of Arts and Sciences is pleased to present the U.S. premiere of the inter- national fabric art exhibit, “World Painters Challenge,” on Sunday, Aug. 23, from 1 to 5 p.m. in the multi-purpose room of the Yachats Commons. This exhibit contains 90 pieces of fabric art. Each piece is 50 cm (19.7 inches) square. The exhibit started travel- ing in 2013 and has been shown in Japan and France. The Yachats showing will be the first in the United States. Ruth Bass, Yachats resi- dent, has a piece in the show and has been responsible for bringing the show to the acad- emy. The challenge began with a list of 30 master painters. Each quilt artist was assigned a master painter to interpret in fabric art. There will be three quilt interpretations (one each from the United States, France and Japan) of each painter’s work. Several of the fabric artists will be present for this venue. J OEL F UHRMAN , MD Nuts, beans important to anti-diabetes diet Complications from dia- betes result from constant ele- vations in blood glucose, which damage the blood ves- sels and other tissues. Excess glucose in the bloodstream results in the for- mation of Advanced Glycation End Products (AGEs) — products formed when sugars react with and consequently damage proteins or fats in the body’s tissues, especially the blood vessels. AGEs are produced at an accelerated rate in diabetes and contribute to complica- Do your part and volunteer today to help support these local non-proft organizations in our community! Volunteer•Get involved•Donate Volunteers needed for new home construction, home repairs, general offi ce work, public relations and program administration. Join an operating committee and help Habitat help others! Call 541-902-9227 or e-mail to fl orencehabitat@gmail.com Offi ce located at 2004 HWY 101, Florence Assisting those in need in our Community. Free Hot Meals Mon-Wed-Fri 11 AM - 2 PM HELPING HANDS COALITION tions such as impaired wound healing, diabetic nephropathy and atherosclerosis. In addition to the AGE pro- duced in the body due to excess glucose, some can also come from the diet. Fried foods, meats and dry cooked starchy foods (roasted/fried potatoes, bread, crackers, cookies, muffins and other baked goods, cold cereals, etc.) are high in AGEs. In designing a diet for type 2 diabetics, we aim to limit after-meal increases in blood glucose and to avoid danger- ous AGEs by choosing major calorie sources with a low glycemic load (GL)-foods that provoke relatively small increases in blood glucose. An important point here is to choose high nutrient, low GL foods, not just any low GL food — this is where some diabetes diets fall short. Meat is a low GL food, but higher meat consumption is associated with reduced lifes- pan and increased risk of developing type 2 diabetes; the diabetes risk is likely due to weight gain and AGE con- tent. A diabetic diet emphasiz- ing meat sacrifices long-term health for short-term glycemic control. Whole grain intake is indeed associated with reduced risk of diabetes, probably due to fiber content. A low-fat vegan diet emphasizing these foods in place of refined carbohydrates has shown some success with improving glycemic control. However, these diets tend to increase triglyceride levels (a risk factor for heart disease) and cooked grains and starch- es are not ideal calorie sources for diabetics because they still have a significant GL. Beans and nuts (and seeds) are high in nutrients and low in GL and are far more appro- priate than grains and meat as major calorie sources for dia- betics. Beans and legumes are higher in fiber and resistant starch than whole grains, with a lower GL. Regular consumption of nuts and seeds has well docu- mented cardiovascular bene- fits, including cholesterol lowering, antioxidant activity, improved endothelial function and reduced risk of sudden cardiac death and coronary heart disease. In addition to reducing the risk of cardiovascular disease, nuts have a number of proper- ties that make them a favor- able food for diabetics. Nuts are a high-nutrient source of plant protein, fiber, antioxidants, phytosterols and minerals. Nuts provoke a min- imal glycemic response, which helps to prevent post- meal hyperglycemia, hyperin- sulinemia and AGE produc- tion. They also help to reduce the GL of an entire meal — almonds have been found to decrease glycemic and insulin response of a carbohydrate- rich meal while reducing oxidative stress. Nuts aid in weight mainte- nance — important since excess weight is the primary risk factor for diabetes. Despite their calorie densi- ty, greater nut consumption is associated with lower body weight, potentially due to appetite-suppression from healthy fats. Nuts have anti-inflammato- ry effects that may help to prevent insulin resistance. In a recent study, an indica- tor of long term glycemic control was measured in dia- betics consuming either 2.5 ounces/ day of mostly raw mixed nuts or an equivalent number of calories in a muf- fin. Levels were lower in the nut group, suggesting long term protection from hyper- glycemia when replacing carbohydrate foods with nuts. This new data cements the results of previous observa- tional studies that have f ound inverse relationships between nut consumption and diabetes. For example, the Nurses’ Health Study found a 27 per- cent reduced risk of diabetes in nurses who ate five or more servings of nuts per week. Among nurses who already had diabetes, this same quan- tity reduced the risk of heart disease by 47 percent. Nuts are an important part of a diabetes-reversal diet, along with green vegeta- bles, beans and low sugar fruits. In a recent study on type 2 diabetics following this diet, researchers found that 90 per- cent of participants were able to come off all diabetic med- ications. Nuts, seeds, beans and veg- etables not only keep glucose levels in check, but promote long-term health as well. Dr. Fuhrman is a New York Times best-selling author and board certified family physi- cian specializing in lifestyle and nutritional medicine. Visit his website at Dr Fuhrman.com, or submit questions and comments to newsquestions@drfuhrman. com. PO Box 1296 • 1339 Rhododendron Dr. Florence, OR 97439 Call 541-997-5057 to Volunteer Join the Peace Harbor Hospital Volunteers. You will find an area of interest in a caring organization. Peace Harbor Volunteers 400 9th Street, Florence, OR 97439 541-997-8412 ext. 209 Meals on Wheels are available to people over the age of 60 who cannot get out much due to illness or advanced age and who are not eating properly, regardless of income. Cafe 60 is available for those who prefer to make new friends in a dining room setting. 1570 Kingwood • PO Box 2313, Florence 541-997-5673 laneseniormeals.org Operating Monday, Wednesday and Friday SIUSLAW OUTREACH SERVICES Recruiting volunteers for front desk reception and help line. 9am-4pm Mon.-Fri. Please contact our volunteer coordinator 541-997-2816 lori@fl orencesos.org 1576 West 12th Street • P. O. Box 19000, Florence Saving men one PSA test at a time. 541-997-6626 maribob@oregonfast.net Someone to talk to... who understands! To include your organization in this directory, please call us @ 541-997-3441 Provided by your home town newspaper, Shoppe is the only online directory featuring local businesses available on your smartphone, tablet or computer. Find exclusive deals and specials, make reservations, or schedule your next appointment. Visit 6KRSSHWRGD\DQGH[SHULHQFHDQHZZD\WR¢´QGORFDO businesses where and when you need them. www.shoppelocal.biz Siuslaw News Logo Here Shoppe™ is a trademark of News Media Corp. CYAN MAGENTA YELLOW BLACK International fabric art exhibit premieres in Yachats 11 A