Diabetes 1 person out of 7 has some form of Diabetes so this page is my step to give some light on this totally controllable disease. I will be putting facts for you to view. Oh and by the way alot of us are sitting behind our mic in the easy chair getting very close to that line of NO return. I did it too. Rick K4TFC	Lifescan American Diabetes Association Diabetes Libray Veterans Medical Centers Locator	Try to eat small meals the size of your fist 4 to 6 times per day                  BUT!! Also also get some exercise in to get that heart pumping to a good beat I put on a 20lb weight vest for up to 4 hours a day this worked for me talk to your Doctor get his input. Rick K4TFC
You can contact Robert Hobbs,RPh,Pharmacist Certified diabetes educator Phone 276.666.3014 His office location Kroger Pharmacy Commond Wealth Blvd Martinsville VA 24112 Email: Will Update E-Mail and Fax	If any body has ANY diabetic recipes that you would like to see published here please contact me Phone 276.806.2572 rickk4tfc@embarqmail.com	Veterans you can Locate Medical Centers at the link Above
	Pie By Lenore Fischer, K4HZY Sugarless Apple Pie 6 cups thinly sliced peeled cooking apples (about 2 1/4 pounds) 1 tablespoon lemon juice 2 tablespoons of unsweetened apple juice 18 packets of Splenda sweetener 2 tablespoons whole wheat flour 1 teaspoon cinnamon 1/4 teaspoon nutmeg Pastry for a double crust 9 inch pie Sprinkle apples with lemon juiceand toss to coat. In mixing bowl stir together the Splenda, flour, and spices. Add apple slices. Toss until the apples are coated. Add apple juice and stir until well mixed. Prepare and roll out pastry for a double crust pie. Line a 9 inch pie plate with half the pastry. Transfer apple mixture to pie plate. Cut slits in the top crust and cover apples. Finish edges as desired. Cover the edge of the pie with foil. Bake in a 375 degree oven for 25 minutes. Remove foil. Bake for another 20-25 minutes or until the top is golden. Cool on wire rack. Whole Wheat Pie Crust 2 cups whole wheat pastry flour (I use Hodgson Mill brand) 1/2 teaspoon salt 2/3 cup shortening 6-7 tablespoons cold water Stir salt and flour together. Using a pastry blender, cut in shortening until pieces are the size of small peas. Sprinkle one tablespoon of the water over part of the mixture, then gently toss with fork. Repeat using another tablespoon of water on another portion of the mixture until all is moistened. Divide dough in half and form each half into a ball. On a lightly floured surface, roll dough from center to edges forming a 12 inch circle. Place circle into a 9 inch pie plate, being careful not to tear it. Roll out remaining dough for top crust. Fill pie, place top crust on top of filling. Cut slits in top crust to vent. Trim edges of pie along plate and seal and crimp as desired. Bake as directed. Note: Whole wheat pastry dough is much stickier and harder to handle than regular pastry. It doesn't forgive easily and tears rather than stretches, so be extra careful when handling it. You might want to try my trick of rolling the dough out between two sheets of waxed paper to help control it.