American Diabetes Wholesale would like to thank Ileana T. for submitting her story.

When I was 11 months old, my parents were told I had "TB" (tuberculosis), but they did not think that I did. Finally my third doctor, who had Type 1 since he was thirteen, asked my parents for a wet diaper, from which to do a urinalysis. It came up positive for diabetes, and he sent me to the hospital immediately and told my parents that I had a 50/50 chance of living through the night!

I recovered after a month in the hospital, and my parents had to adjust to the routine of giving their infant daughter a shot. In those days shots were given through glass syringes and large steel needles - one to charge the bottle of insulin and one to administer the injection.

I am now approaching 50, and I have given birth to three healthy sons, and just recently became a grandmother.

I was only hospitalized when I was initially diagnosed, and my parents kept the whole family on the same diet. In those days a safe diet was very limited in choices, but I was fortunate enough to be under the care of numerous endocrinologists, some of which were very famous. My case was actually written up in medical books, for being diagnosed at such an early age was very unusual.

I thank my parents for taking such good care of me, because I did not suffer any of the possible conditions such as: blindness, kidney failure, etc. I am a relatively healthy person, and I enjoy not having to use glass syringes these days, and I love the new blood glucose meters, that do such a better job than urine tests. But most of all the choices in insulin is best.

I look forward to a day when no one will have to inject themselves.

Ileana T., CO

Rice with Chicken, Spanish Style

Serves: 8

Daily Servings According to Diabetes Food Guide Pyramid:
Serving from Grains/Beans/Starchy Vegetable group: 1
Serving from Meat group: 1
Serving from Vegetable group: 1
Serving from Fat: 1

Nutrition Information Per Serving (1/6 recipe):

• Calories 330	• Protein 27 grams
• Carbohydrate 24 grams	• Fat 14 grams

Ingredients:

• 2 tablespoons olive oil
• 2 medium onions, chopped
• 4 garlic cloves, minced
• 2 stalks celery, diced
• 2 medium red/green peppers, cut into strips
• 1 cup chopped mushrooms
• 2 cups uncooked rice
• 1 3-lb chicken, cut into 8 pieces, skin removed
• 1 teaspoon salt (optional)
• 3 ½ cups chicken broth, fat removed
• 4 cups water Saffron or Sazón, for color
• 3 medium tomatoes, chopped
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup frozen green beans
• Olives or capers for garnish, if desired

Preparation:

1. Heat the oil over medium heat in a nonstick pot. Add the onion, garlic, celery, green pepper, and mushrooms. Cook over medium heat, stirring often, for about 3 minutes or until tender.
2. Add the rice and sauté for 2-3 minutes, stirring constantly until it begins to brown.
3. Add the chicken, salt, chicken broth, water, saffron (Sazón), and tomatoes. Bring the water to a boil, then reduce heat to medium-low and let simmer.
4. Cover the pot and let the casserole simmer until the water is absorbed and rice is tender, about 20 minutes.
5. Stir in the peas, corn, and beans, and cook for 8-10 minutes. When everything is hot the casserole is ready to serve. Garnish with olives or capers, if desired.

You can find this and many other great recipes at Destination Diabetes.