What is Diabetes?
Diabetes is a group of diseases that results in too much sugar in the blood. The most common types are:
- Type 2 diabetes is a chronic disease that affects the way the body processes blood sugar.
- Type 1 diabetes is a chronic disease where the pancreas does not produce enough insulin.
- Prediabetes is a condition where the blood sugar is elevated, but it is not high enough to be considered diabetes.
- Gestational diabetes is a form of high blood sugar affecting pregnant people.
GHC-SCW Resources for Diabetes
If you have been living with diabetes for a long time or if you have just been diagnosed, you know that managing diabetes can be hard work. GHC-SCW providers will work with you to help you make sure you understand how the disease affects you, how to manage it and what resources are available to help you.
Virtual Diabetes Support Group
Do you sometimes struggle with doing all of the things you need to do to manage your diabetes? Would you like to learn helpful strategies and talk to others who are experiencing similar challenges? The GHC-SCW Virtual Diabetes Support Group might be what you are looking for. Learn from diabetes care providers at GHC-SCW and connect with others living with diabetes – all from the comfort of your own home.
Sign up for the GHC-SCW Virtual Diabetes Support Group!
Other GHC-SCW Resources
- Diabetes Educators – Our nurse educators will meet with you one-on-one to help you understand the basics of diabetes. They are experts in the disease and can get you resources that might be helpful for you, including classes, community resources and informational materials. To make an appointment, call your primary care clinic.
- Dietitians – Our staff will help you understand how your nutrition can affect your diabetes. They can offer tips about positive, sustainable changes you can make to best manage your condition. To make an appointment, call your primary care clinic.
- Clinical Pharmacists – Our pharmacy staff can help answer questions you may have about your medications and how they can affect your disease.
- Healthwise – Log into your GHCMyChartSM account, and under Resources, click Healthwise Home. Here you can search for information related to your unique medical needs.
If you have questions about which services are located near you, ask your PCP or call Member Services at (608) 605-4327.
YMCA Diabetes Prevention Program
YMCA and GHC-SCW offer a diabetes prevention program (DPP). As a participant, you’ll attend 26 classes throughout the year. The classes are designed to reduce your risk of developing type 2 diabetes. If you have prediabetes and you meet certain preventive services guidelines, your insurance may cover the full cost or a cost-share of the YMCA DPP class.
The Association of Diabetes Care & Education Specialists recognizes seven different behaviors that diabetics can follow to maintain their health. Visit their website for more information or watch the video below.
Vegetables on the grill are delicious! They are sweet, smoky and crisp…. and there’s no need to heat up the kitchen. A grill wok keeps veggies from falling into the fire.
- Prepare vegetables. Cut into uniform sized pieces.
- Lightly toss prepared vegetables with olive oil. Season with
coarse salt and freshly ground pepper OR marinate veggies in
your favorite marinade for at least 30 min.
- Coat grill wok with non-stick cooking spray.
- Place grill wok on grill grate over medium heat to preheat.
- Add vegetables to grill wok (drain if marinated).
- Cover grill. Cook 15-20 min., turning vegetables
occasionally with a large spatula or tongs until they are
tender-crisp and slightly browned.
1 lb. boneless, skinless chicken breasts cut into 1-1/2″ pieces
1/3 cup fresh lemon juice
1/4 cup olive oil
1 tsp. grated lemon zest
1 tsp. cider vinegar
1 tsp. sugar
1 glove garlic, crushed
1/2 tsp. paprika
2 small zucchini, cut in 1-1/2″ chunks
16 medium-sized mushroom cups
1 large red pepper, cut into 1-1/2″ chunks
2 medium onions, cut into 1″ chunks
- Combine all ingredients except veggies.
- Pour over chicken in a zip-top bag.
- Seal bag and turn to coat.
- Refrigerate 2 hours, turning occasionally.
- Remove chicken from marinade, reserving marinade.
- Thread chicken and veggies on skewers.
- Brush well with reserved marinade, then discard.
- Grill 15-20 min. over medium heat, turning often. Serves 4.
Combine in a large bowl:
5 oz. arugula leaves (5 cups, packed)
1 (15 oz.) can cannellini or great Northern beans, rinsed and drained
½ small red onion, thinly sliced
3 T. capers, rinsed and drained
Whisk together in a small bowl:
3 T. fresh lemon juice (about 1 large lemon)
3 T. extra virgin olive oil
1 t. lemon zest
1 T. maple syrup
Coarse salt and freshly ground black pepper to taste
Pour over salad and toss to coat.
Nutrition info. (per serving): 131 cals, 6.9 g fat, 1 g sat fat, 0 mg chol, 228 mg sodium, 15 g carb, 4.1 g fiber, 4.6 g protein.
*Recipe from Giada at Home, Food Network.
Juice of 1 lemon
¼ c. reduced sodium soy sauce
¼ c. red wine
2 T. canola oil
2 T. Worcestershire sauce
1 clove garlic, minced
Freshly ground black pepper, to taste
½ t. dried dill weed
One 1-1/2 lb. flank steak, trimmed
- Mix all ingredients in a small bowl. Place flank steak in a
zip-top bag. Pour marinade over steak.
- Seal bag, turn to coat and place in refrigerator for 2-4 hours.
- Grill meal over med. high heat, about 5 min. per side.
- Slice meat diagonally across the grain. Serves 6.
*Greek: (best with pork, chicken and lamb)
¼ c. olive oil
2 T. lemon juice
1 t. oregano leaves
½ t. salt
¼ t. pepper
1 clove garlic, minced
**Asian: (best with pork and beef)
¼ c. soy sauce
¼ c. sherry
1 T. canola oil
1 t. sugar
1 clove garlic, minced
2 t. chopped fresh ginger root or ½ t. dried ginger
**Spicy Balsamic: (best with chicken)
1/4 c. olive oil
¼ c. balsamic vinegar
3 cloves garlic, minced
¼ t. salt
¼ t. dried red pepper flakes
1. Trim all fat from meat and prepare for cooking before marinating.
Kebabs: cut into uniform 1-2” cubes.
Chicken breasts: pound to ½” thickness.
2. Place in zip-top plastic bag.
3. Combine marinade ingredients and pour over meat.
4. Seal bag and turn to coat.
5. Immediately place bag in a bowl or pan in the refrigerator.
6. Marinate up to *2 hours (for Greek) or **4 hours (for Asian and spicy balsamic marinades).
7. Discard marinade.