Let’s cut right to the chase. I am so amazed by this tactic.

Did you ever wonder why we as a culture are gaining so much weight? And we are seeing more and more teenagers with weight issues. More and more fast food restaurants being built. What do most of them have in common? You got it. Lots of soda. Think about a diet that includes soda. Not plastic soda with artificial sweeteners. But soda with sugar

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Driving to your favorite Burger King or Wendy’s or other fast food restaurant you start to think about what you will have to eat. Should I get the double burger or the salad? Should I start eating better today? As you enter the building your eyes transfix on those hanging in midair menus. You know the signs that state that if you purchase a bigger size you ONLY pay a few cents extra. Forget about that salad. That is for another day.

Here is the con. Can you see it coming?

That super sized meal sure looks good. All that added food and drink for a modest amount of coin. You are now the owner of a plastic glass that you can use over and over again to refill on soda. Did you win first prize?

You have paid the price. That is costing you your health. This diabetes diet is one that will keep you unfit.

More soda equals potentially more diabetes and other problems. These fast food restaurants are giving the beverage away to lure you and me into their stores. It is such a bargain and who doesn’t like a sale?

Bigger is not always better. Especially when it comes to fast food, and huge drinks. Could the super sizing of America be partly responsible for outbreak in the diabetes disease? Maybe just maybe.

Hopefully this article made some sense and your view about soda and super sizing meals hits home for you.

I have been the super sizer. I could not get enough soda or fries to eat. Maybe those were two of the reasons I ended up as a diabetic. But I am learnig to eat in ways that will help me. If learning from someone that has been a diabetic for over 19 years and lost over 100 pounds makes sense to you then listen to The Diabetic Warriors MP3. It’s free and it provides some practical steps to controlling diabetes.

STRAWBERRY-ALMOND CRUMBLE

5 cups fresh strawberries, halved*
1 large apple, peeled, cored, chopped**
1/4 cup sugar
1 tsp vanilla extract
2 tbsps all-purpose flour

Preheat oven to 350 degrees. Combine strawberries, apple, sugar, vanilla, and flour in a large bowl; stir to mix well. Spread mixture into a shallow baking dish and set aside.

*You may substitute unsweetend frozen berries
**In my opinion, Macintosh apples work the best.

Topping:

1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup sliced almonds
1/4 tsp nutmeg
1/4 cup firmly packed brown sugar
2 tbsps butter

Combine flour, oats, almonds, nutmeg, and brown sugar in a medium bowl. Using a pastry blender or two knives, cut the butter into the flour mixture until it forms coarse crumbs. Sprinkle the crumbs over the top of the fruit mixture. Bake until the topping is light brown, about 25 minutes. Cool on wire rack for 15 minutes.

NOTE: This recipe can easily be used by diabetics by substituting Splenda for the sugar in the berry mixture (this substitution will go unnoticed in this type of recipe) and replacing the brown sugar in the topping with 2 firmly packed tablespoons of Splenda brown sugar blend.

STRAWBERRIES AND ICE CREAM COOKIE CUPS
1/3 cup hazelnuts, toasted
3 tbsps sugar
1 egg white
2 tbsps flour
1 tbsp butter, melted
1 pint French vanilla ice cream
1 pint fresh strawberries, washed and hulled
1/3 cup seedless strawberry preserves

Heat oven to 375 degrees. Grease a baking sheet.

Process nuts and sugar in a food processor until nuts are finely ground. Beat the egg white with a fork in a small bowl until white is frothy. Add the nut mixture to the white and stir with a rubber spatula to blend. Stir in the flour, then the butter. Invert four, 2 to 2 1/2-inch across the bottom glasses, onto the work surface.

Drop 2 mounds of batter (1/4 of the batter each) 3-inches apart on the greased baking sheet. Spread each mound into a 4 1/2-inch circle. Bake 7 minutes or until brown around the edges. Remove from the pan with a metal spatula. Drape each over one of the glasses. Allow the baking sheet to cool, then repeat the entire process.

Using a small scoop, drop 12 balls of ice cream onto a baking sheet with sides that has been lined with waxed paper. Place the sheet in the freezer.

Into a small bowl, slice the strawberries. Stir in the strawberry preserves. Puree 3/4 cup of the mixture in a food processor until smooth.

To assemble and serve: Divide the puree by fourths onto 4 dessert plates. Place a cookie cup in the center of each plate. Fill each cup with 3 of the ice cream balls and top with remaining sliced berries.