Maintaining low blood sugar helps prevent cognitive decline, kidney disease, nerve damage, and more. However, many don’t know how to lower their blood sugar if it’s starting to reach dangerous levels. Here are two lifestyle changes that can help keep blood sugar low while improving other aspects of your health. Exercise regularly. Exercise becomes increasingly important as we age, but this doesn’t mean you have to go all out every time you strap on your running shoes or go to the gym. Experts recommend that you get around 150 minutes of exercise every week, and it doesn’t have to be any more strenuous than a brisk walk. You’ll see much better results if you pick a routine that’s easy to maintain and follow. Cut back on ultra-processed foods. When people try to keep their blood sugar balanced, they usually make an added effort to reduce their intake of sweets. However, nearly all processed carbs pose a risk. Even eating things like bread, pasta, noodles, and white rice can raise sugar levels. Pay attention to what you eat, and your body will thank you.
People tend to pay more attention to their overall health and fitness as they age. If you ignore your aches, pains, and injuries, they’re more likely to worsen, which is why so many of us go out of our way to track specific health measurements. One measurement you should track, especially if you’re showing symptoms of prediabetes, is your blood sugar.
ONE-POT CHICKEN NOODLE SOUP
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your calorie limit. Fatty fish like salmon contain a great number of omega-3 fatty acids, which are optimal for maintaining peak body function. Garlic, in addition to being a delicious additive to just about every savory recipe on the planet, is rich in vitamins C, B1, and B6 and is a great source of calcium and potassium. Potatoes can provide you with iron, copper, and magnesium — key minerals difficult to find in many foods.
INGREDIENTS
DIRECTIONS
• 2 1/2 lbs skinless, bone-in chicken thighs • 1 tsp salt • 1 tsp pepper • 2 tbsp olive oil • 1 large onion, chopped • 3 garlic cloves, minced • 10 cups chicken broth • 4 celery ribs, chopped • 4 medium carrots, chopped • 2 bay leaves • 1 tsp dried thyme • 3 cups uncooked egg noodles (about 8 oz) • 1 tbsp chopped fresh parsley • 1 tbsp lemon juice Inspired by TasteOfHome.com
1. Season chicken with salt and pepper. In an 8-quart stockpot over medium-high heat, add oil and chicken and cook until golden brown, 3–4 minutes. Remove chicken and set aside. 2. Add onion to drippings; cook over medium- high heat for 4–5 minutes. Add garlic and cook for 1 minute. Add broth and bring to a boil. Return chicken to pot. Add celery, carrots, bay leaves, and thyme. Reduce heat and cover; simmer until chicken is tender, 25–30 minutes. 3. Turn off heat. Remove chicken to a plate. Add noodles and let stand, covered, until noodles are tender, 20–22 minutes. 4. Shred chicken meat into bite-size pieces, and return to pot. Stir in parsley and lemon juice, and discard bay leaves.
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