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Have you been shopping around for a new blood glucose meter? If so, you’ve undoubtedly already realized that there are quite a few options to choose from. One of the popular ones is the OneTouch® Ultra2 Meter. Here’s a look that five things about the device that you may not know: 1 It’s Plasma-Calibrated One of the first great things you should know about the meter is that it’s plasma-calibrated. Plasma-calibrated glucose meters differ from whole blood-calibrated devices in one key respect. They tend to give different results. The plasma-calibrated readings are typically more in line with the type of results that you’d get with a laboratory blood draw. Thus, by using a plasma-calibrated reading, you and your doctor will be better able to compare the results to your routine blood work-ups. 2 It Works in High Altitudes Second, OneTouch® Ultra2 Meters are capable of providing accurate results at altitudes up to 10,000 feet. That’s important to know if you…
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Diabetes Products
Have you ever given much thought to your saliva? If the answer is “Eww no”, you may want to change your way of thinking after reading this blog post. Believe it or not, our spit can tell physicians many things about our health. Here’s a closer look at what that could lead to in terms of diabetes testing supplies: The last week of January 2014, researchers working at Qatar's Weill Cornell Medical College published the results of their latest study in the Journal of Clinical Endocrinology. The study was designed, in part, to come up with a way to add saliva swabs to the traditional list of diabetes testing supplies. The good news is the researchers were successful in their endeavors. The way that the test works is simple. The saliva swab gets placed into the person’s mouth first. Afterward, it is removed and tested for the presence of a known biomarker called 1,5-AG. The biomarker has been previously used…
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Diabetes Articles
Avocado History: On May 15, 1915, in the posh new Hotel Alexandria in Los Angeles, a cadre of California farmers gathered to decide the fate of a new crop. The ahuacate, a pebbly-skinned, pear-shaped fruit, had been a staple food in Mexico, and Central and South America since 500 B.C. In the 16th century, Spanish conquistadors fell in love with the fruit after observing its prized status among the Aztecs. Until the early 1900s, this fruit had never been grown commercially in the United States. By 1914, however, hotels in Los Angeles and San Francisco were ordering as many of these fruits as they could and paying as much as $12 for a dozen. The avocado was known as an alligator pear, because of the shape, green skin, and rough texture of the Hass variety. (The Florida avocado has a shiny, smooth surface.) But the farmers came up with a new name: avocado. Today, California accounts for nearly 90 percent…
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Nutrition
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