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Diabetes happens in a life that already has a story. This book, composed of nearly forty personal narratives, based on taped interviews, about the lives of actual patients with diabetes, draws upon the collective experience of an endocrinologist and two nurse practitioners who worked together for twenty-five years.

The people who describe their experiences with diabetes range from teenagers to physicians, immigrants, athletes, pregnant women, accountants, a prisoner, and a dairy farmer. They speak of the variety of ways they handle monitoring, diet, insurance coverage, sports, and fashion. Some talk of how they manage to drive trucks for a living or, for recreation, fly airplanes or go spelunking. Many speak frankly of their anxieties and frustrations.

The authors acknowledge that both the patient and clinician have a story about their relationship, and describe the richness and tension in their interaction. Families, too, are sources of both support and conflict. These relationships are acknowledged in the organization of the book, which is divided into sections defined by the main elements of diabetes control: patient self-determination, the role of the family, the social situation, and the patient-clinician encounter.

The book provides a wealth of information about diabetes, including material on prevention, complications, and new technology, as well as a superb glossary, but it is not intended as a textbook on diabetes or as a self-care manual for patients. Rather the book provides a textured account of the health professional's view of diabetes control and the perspective of the patient whose life is complicated by diabetes.

Diabetes happens in a life that already has a story. This book, composed of nearly forty personal narratives, based on taped interviews, about the lives of actual patients with diabetes, draws upon the collective experience of an endocrinologist and two nurse practitioners who worked together for twenty-five years.

The people who describe their experiences with diabetes range from teenagers to physicians, immigrants, athletes, pregnant women, accountants, a prisoner, and a dairy farmer. They speak of the variety of ways they handle monitoring, diet, insurance coverage, sports, and fashion. Some talk of how they manage to drive trucks for a living or, for recreation, fly airplanes or go spelunking. Many speak frankly of their anxieties and frustrations.

The authors acknowledge that both the patient and clinician have a story about their relationship, and describe the richness and tension in their interaction. Families, too, are sources of both support and conflict. These relationships are acknowledged in the organization of the book, which is divided into sections defined by the main elements of diabetes control: patient self-determination, the role of the family, the social situation, and the patient-clinician encounter.

The book provides a wealth of information about diabetes, including material on prevention, complications, and new technology, as well as a superb glossary, but it is not intended as a textbook on diabetes or as a self-care manual for patients. Rather the book provides a textured account of the health professional's view of diabetes control and the perspective of the patient whose life is complicated by diabetes.

Mexican food, Tex-Mex, Southwestern cuisine—call it what you will, the foods that originated in Mexico have become everyone's favorites. Yet as we dig into nachos and enchiladas, many people worry about the fats and calories that traditional Mexican food contains.

Deleites de la Cocina Mexicana proves that Mexican cooking can be both delicious and healthy. In this bilingual cookbook, Maria Luisa Urdaneta and Daryl F. Kanter provide over 200 recipes for some of the most popular Mexican dishes-guacamole, frijoles, Spanish rice, chiles rellenos, chile con carne, chalupas, tacos, enchiladas, fajitas, menudo, tamales, and flan-to name only a few. Without sacrificing a bit of flavor, the authors have modified the recipes to increase complex carbohydrates and total dietary fiber, while decreasing saturated and total fats. These modifications make the recipes suitable for people with diabetes-and all those who want to reduce the fats and calories in their diet. Each recipe also includes a nutritional analysis of calories, fats, sodium, etc., and American Diabetic Association exchange rates.

Because diabetes is a growing problem in the Mexican-American community, Deleites de la Cocina Mexicana is vital for all those who need to manage their diet without giving up the foods they love. Let it be your one-stop guide to cooking and eating guilt-free Mexican food.

The book, Julius Scott and the Importance of Being, introduces readers to the historian Julius Scott, his own history, personal qualities, and work. Julius is remembered for the book, The Common Wind: Afro-American Currents in the Age of the Haitian Revolution, published in 2018, which was widely regarded as a transformative contribution to Atlantic world history. Admiringly reviewed in many important journals, the book received several awards. These accolades came as a sort of compensation at the time of worsening health, a consequence of type 1 diabetes. The consequences of having type 1 diabetes are documented with a detailed discussion of the relentless effects of this disease. Furthermore, as the first Black student to integrate Southern schools, which included his first-grade class in Houston, Texas, and later, secondary schools, first in Atlanta and then in Alabama, along with Julius’s family background, these experiences enabled him to astutely observe racism in its various forms. Throughout his life, Julius managed, despite his terrible illness, to carry on, with ingenuity, grace, and humor.

This biography of Julius Scott is based on primary and secondary sources and focuses on aspects of Julius’s life in order to underscore the personal connection between scholarly achievement, his experiences of living the United States as an African American, and the relentless consequences of having type 1 diabetes. The book, Julius Scott and the Importance of Being, also underscores the importance of documenting the continuing significance of race and religion in political life in the US and the Caribbean.

Just about everyone loves Mexican food, but should you eat it if you want to manage your weight or diabetes? Yes, absolutely! There are literally hundreds of authentic Mexican dishes that are naturally healthy—moderate in calories, fat, and sugar—and completely delectable. In Naturally Healthy Mexican Cooking, Jim Peyton presents some two hundred recipes that have exceptional nutrition profiles, are easy to prepare, and, most important of all, taste delicious.

Peyton starts from the premise that for any diet to work, you have to enjoy the food you’re eating. Substitutions that alter the taste and pleasure of food, such as nonfat yogurt for mayonnaise, have no place here. Instead, you’ll find tasty, highly nutritious, low-calorie dishes from the various schools of Mexican and Mexican American cooking in Texas, New Mexico, Arizona, and California. From traditional meat, seafood, and vegetarian entrees and antojitos mexicanos, including tacos, enchiladas, and tamales, to upscale alta cocina mexicana such as shrimp ceviche and mango salsa, these recipes are authentic, simple for home cooks to prepare with supermarket ingredients, flavorful, and fully satisfying in moderate portions. Every recipe includes nutritional analysis—calories, protein, carbs, fat, cholesterol, fiber, sugar, and sodium. In addition to the recipes, Peyton offers helpful information on diet and healthy eating, Mexican cooking and nutrition, ingredients, cooking techniques, and cooking equipment.

Try the recipes in Naturally Healthy Mexican Cooking, and you’ll discover that comfort food can be both delicious and good for you. ¡Buen provecho!

This edition of a landmark work of scholarship includes both a new preface by the author and a new foreword that places the book in its historical context.
 
When insulin was discovered in the early 1920s, even jaded professionals marveled at how it brought starved, sometimes comatose patients with diabetes back to life. Defying the average timeline, the 1923 Nobel Prize in Physiology or Medicine was awarded for its discovery. To recount the fascinating story behind the discovery of insulin, in this classic work Michael Bliss draws on archival records and personal interviews with witnesses to the events. He unearths scientists’ memoirs and confidential appraisals of insulin by members of the Nobel Committee, bringing science to life and resolving a longstanding controversy about scientific collaboration at its most fractious and fascinating: who among the Canadian team of Frederick Banting, Charles Best, James Collip, and John Macleod ultimately deserves credit for the discovery of insulin? Or is credit due farther afield—to Georg Zuelzer in Berlin, E.L. Scott in Chicago, Israel Kleiner in New York, Nicolas Paulescu in Bucharest, John Murlin in Rochester?
 
Bliss’s life-and-death saga illuminates one of the most important breakthroughs in the history of medicine. With a new preface by the author and a foreword by historian Alison Li, this enlarged edition celebrates the lasting impact of insulin’s discovery and ongoing importance.

When insulin was discovered in the early 1920s, even jaded professionals marveled at how it brought starved, sometimes comatose diabetics back to life. In the twenty-fifth-anniversary edition of a classic, Michael Bliss unearths scientists' memoirs and confidential appraisals of insulin by members of the Nobel Committee. he also resolves a longstanding controversy about scientific collaboration at its most fractious and fascinating: who ultimately deserves credit for the discovery? Bliss's life-and-death saga illuminates one of the most important breakthroughs in the history of medicine.