Metformin: Side Effects and Precautions

What you should know about this popular medicine for type 2 diabetes

Most people who are diagnosed with type 2 diabetes are given a prescription for metformin – and for a good reason. It’s a cheap, effective generic pill whose safety has been proven for more than 50 years. But like any prescription drug, there are possible side effects, drug interactions, and other issues that you should know about.


What metformin does
With type 2 diabetes, the body doesn’t make enough insulin or isn’t able to use it properly to control glucose (blood sugar) levels. Metformin reduces the amount of glucose your liver produces, and also improves your body’s ability to use the insulin it makes. Metformin doesn’t cure diabetes, but it provides better blood sugar control.

And that’s not all. By lowering your triglyceride and LDL cholesterol levels, metformin helps reduce the increased risk of heart disease or stroke that comes with type 2 diabetes. Also, by controlling blood sugar levels it helps to reduce your chances of diabetic complications in the eyes, kidneys, feet and elsewhere. Of course, even with a drug as powerful as metformin you still need to eat and exercise properly to successfully manage diabetes.

What are some common side effects of metformin?
Many patients find that metformin takes some getting used to. It may cause diarrhea, vomiting or an upset stomach at first, especially if taken on an empty stomach. You may also notice gas or a metallic taste in your mouth. Not everyone has such problems, but they are the reason why your doctor may start you out on a small dose and carefully increase it over time. The good news: these unpleasant symptoms usually go away within a few weeks.

Rare side effects to watch for include pain in your muscles, headaches, heartburn, constipation and flushed skin. Tell your doctor about these or any other symptoms you notice, whether they appear when you first start taking metformin or after you have been taking it for a long time.

Chest pain or a rash may be signs of a serious problem and you should seek medical help immediately.

Finally, in a very small number of cases metformin may cause a dangerous buildup of lactic acid in the blood, called lactic acidosis. Symptoms include feeling unusually weary, drowsy or dizzy, chills, muscle pain, breathing problems, heartbeat that is slow or irregular, upset stomach, vomiting or diarrhea. Tell your doctor about such signs right away.

Is metformin safe to take with other drugs?
In most cases, yes. But just about any medicine will interact with some other medicines, and metformin is no exception. Drug interactions may lead to side effects, or may change how well your medicines work. Metformin may interact with quite a few other medicines, including some common blood pressure pills, birth-control pills and even some over-the-counter decongestants.

To be safe, tell your doctor and your pharmacist about everything you take: prescription and over-the-counter medicines, vitamins and herbs. They are the experts who can help you prevent or minimize drug interactions by adjusting your medications or doses as needed.

What about foods?
You don’t have to avoid any particular foods with metformin. But drinking too much alcohol increases your chance of developing lactic acidosis.

Where else might I find metformin?
Metformin is also sold as a name-brand drug under several names including Glucophage, Fortamet and Glumetza. Also, it is an ingredient in several combination pills including Janumet, Avandamet and Kombiglyze XR.

Knowing the facts about metformin shouldn’t discourage you from taking it if your doctor recommends it. Metformin has helped millions to safely achieve better diabetes control.


Read more at http://www. diabeticconnect.com


Diabetic Recipes | Apple Zucchini Crisp




Your favorite apples and garden-fresh zucchini become a low-carb dessert that will have your family clamoring for seconds.

Ingredients

1 cup apples, peeled and thinly sliced

2 cups zucchini, peeled, halved and thinly sliced

1/4 cup Splenda brown sugar

2 tsp cinnamon, divided

a pinch of nutmeg

3 TBL lemon juice

1/3 cup almond meal

1/3 cup sliced almonds

1/3 cup chopped pecans

1 tsp vanilla extract

1/4 cup butter, melted


Directions

Preheat the oven to 375 degrees F.

Toss the apples, zucchini, 1 tsp of cinnamon and the lemon juice together.

Pour into an 8x8 inch baking dish.

Mix the brown sugar, remaining 1 tsp of cinnamon, nutmeg, almond meal, almonds and pecans together.

Stir the vanilla in with the melted butter and pour over the nut mixture. Mix well.

Crumble the nut mixture evenly over the apples and zucchini.

Bake uncovered for 30 minutes.

Top with whipped cream if desired.




Nutritional Facts

Servings         9
Calories         156
Total Fat         12g
Saturated Fat  3.8g
Trans Fat 0g
Carbohydrates  10g
Protein       2.5g
Sodium   4.25 mg
Dietary Fiber  2g

Read more at http://www.diabeticconnect.com/diabetic-recipes/general/5683-apple-zucchini-crisp#5Xyiz4L8eOhU8gpG.99

Diabetic Recipes | Lemon Cake Roll



When only something lemony will satisfy your sweet tooth, this toothsome treat will hit the spot.

Ingredients

5 eggs, separated

2 Tablespoons water

1 Tablespoon vanilla

3/4 cup all-purpose flour

1 teaspoon baking powder

2 Tablespoons grated lemon peel

6 packets Equal®

Filling Ingredients

1/8 teaspoon salt

3 Tablespoons lemon juice

3 egg yolks

4 packets Equal®

1 teaspoon grated lemon peel

1/2 cup low-calorie topping, whipped

Directions

To Make Cake:


Beat egg yolks and water until thick and lemon-colored. Gradually fold in vanilla, flour, baking powder, and grated lemon peel. Beat egg whites until stiff, but not dry, and peaks form. Beat in egg yolk mixture. Spread batter into wax-paper-lined 11x15-inch jelly roll pan sprayed with non-stick coating. Bake in preheated 400 degree F oven 10 to 12 minutes. Remove from pan immediately adn place on clean kitchen towel. Remove wax paper and sprinkle Equal® over cake. Cool cake, then unroll.

To Make Filling:

In small, heavy saucepan, combine salt, lemon juice, and egg yolks. Cook over low heat until thickened, stirring constantly. Remove from heat and stir in Equal® and lemon peel. Fold whipped topping into cooled filling mixture.

Spread unrolled cake with filling. Roll again. Refrigerate 1 to 2 hours.

Nutritional Information

5 eggs, separated

2 Tablespoons water

1 Tablespoon vanilla

3/4 cup all-purpose flour

1 teaspoon baking powder

2 Tablespoons grated lemon peel

6 packets Equal®

Filling Ingredients

1/8 teaspoon salt

3 Tablespoons lemon juice

3 egg yolks

4 packets Equal®

1 teaspoon grated lemon peel

1/2 cup low-calorie topping, whipped

Directions
To Make Cake:

Beat egg yolks and water until thick and lemon-colored. Gradually fold in vanilla, flour, baking powder, and grated lemon peel. Beat egg whites until stiff, but not dry, and peaks form. Beat in egg yolk mixture. Spread batter into wax-paper-lined 11x15-inch jelly roll pan sprayed with non-stick coating. Bake in preheated 400 degree F oven 10 to 12 minutes. Remove from pan immediately adn place on clean kitchen towel. Remove wax paper and sprinkle Equal® over cake. Cool cake, then unroll.

To Make Filling:

In small, heavy saucepan, combine salt, lemon juice, and egg yolks. Cook over low heat until thickened, stirring constantly. Remove from heat and stir in Equal® and lemon peel. Fold whipped topping into cooled filling mixture.

Spread unrolled cake with filling. Roll again. Refrigerate 1 to 2 hours.



Nutritional Facts

Servings               1
Serving size         1 slice
Yield                     10 slices
Exchanges           1 Bread
1/2 Fat
Nutrition               94 Calories
5g Protein
8g Carbohydrate
4g Fat

Article Source: http://www.diabeticconnect.com

Diabetic Recipes | Low Carb Peach Crisp



Ingredients

5 peaches (medium to large)

2 tsp lemon juice

1/2 cup total brown “sugar” sweetener (I used Ideal Brown or use Splenda Brown Sugar Blend)

1/2 cup almond flour

1/2 cup pecan halves

2 teaspoons cinnamon

1/8 cup old fashioned oats

1 stick butter


Directions

Butter an 8x8 baking dish and set it aside for later.

Peel your peaches. (The easiest way to peel them: Less than a minute in boiling water then a quick dip in ice water … the skins just slip off really easily with your bare hands.) Once they are peeled, cut them around the pit (quarters is easiest, and then cut the large pieces into slices.

Once done, add in the 2 teaspoons of lemon juice and 1/4 cup of the brown sugar replacement and mix.

Once nicely mixed, pour into your buttered baking dish and set aside.

Next, put your half cup of pecans in the food processor and pulse them until fine. If you don’t have a processor, beat them with a rolling pin or chop them up using a chef’s knife.

Take all remaining ingredients except the butter, and combine. It’s really easy in the processor, just a few quick pulses.

Once this is done, take your stick of cold butter, and cut it into cubes. Either cut the butter in with a pastry cutter/forks/knives, or add it to your processor. Pulse or combine until crumbly and pea size pieces are formed.

Sprinkle the topping over your fruit trying to cover as much as possible.

Place into a 350 degree oven and bake for about 40-45 minutes. The fruit should be nice and bubbly, and the topping slightly browned and crisp.



Nutritional Facts

Servings 8 
Calories - 209
Carbohydrates - 11.8g
Total Fat - 19.8g
Protein - 3.8g

Dietary Fiber - 2.5g

Read more at http://www.diabeticconnect.com/diabetic-recipes/general/6293-low-carb-peach-crisp#RDucH6721OGGOUVd.99

if you like it please support us by pin it and shearing it with your friends




Diabetic Recipes | Lemon Chiffon Pie



Ingredients

1 9-inch crumb crust
1 package unflavored gelatin
1/2 cup water
2 large eggs, separated
3 tablespoons sugar
1/2 tsp lemon zest, grated
1/8 tsp salt
1/4 cup lemon juice
1/2 cup Splenda
1/3 cup powdered skim milk
1/3 cup ice water
1 tbsp lemon juice

Directions

Sprinkle gelatin on 1/2 cup of water. Allow to sit for 5 minutes.

In a separate microwaveable bowl, combine the egg yolks, sugar, lemon zest, salt and 1/4 cup lemon juice. Microwave at medium power for 5 to 8 minutes until mixture comes to a boil, stirring every 2 minutes.

Add the gelatin and Splenda to the egg yolk mixture and mix well. Refrigerate until slightly thickened.

Mix the powdered milk and ice water. Beat the egg whites and add the powdered milk/water and 1 tbsp lemon juice. Beat until stiff peaks form.

Carefully fold the thickened gelatin mixture into the egg white mixture. Spoon into the prepared crust.

Refrigerate for a minimum of 2 hours. Garnish with whipped topping and seasonal fruit/berr



Nutritional Facts

Servings 8 | Calories 169 | Carbohydrate  17g | Protein 4g | Fat 9g | Sodium185.18 mg

Diabetic Recipes | Carrot Bundt Cake



Ingredients

2 cups almond flour
3/4 cup coconut flour
4 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp allspice
1/2 nutmeg
1/4 tsp salt
7 eggs
1 1/4 cups sugar substitute
1/2 cup coconut oil
1 1/4 cup milk
1 lb. carrots, shredded
8 oz. cream cheese
5 TBSP butter
1 tsp vanilla
1 tsp liquid stevia

Directions

Preheat the oven to 350 degrees F.
Grease a bundt pan well and set aside.
Mix the flours, powder, soda, cinnamon, allspice, nutmeg and salt.
Add the eggs, sugar substitute, coconut oil, and milk. Stir in the carrots.
Pour into prepared pan. Bake for 50 minutes.
Remove from oven and let cool completely in the pan.
Beat softened cream cheese and butter. Add vanilla and stevia. Spread over the cooled cake.



Nutritional Facts

Servings  14 | For 1/14 of the cake | Calories 354 | Total Fat 30g | Sodium 279mg | Carbohydrates 13g Dietary Fiber 5g | Sugars 4g | Protein 9g |


please support us by pining this post and shearing it with your friends.

After i lost my official pinterest page which was so special because of your all Participations, i decided not to give up and start over,

Diabetic Recipes | Brownie Cookies



A sweet treat that is a combination of cookie and brownie!

Ingredients

    1 cup all-purpose flour

    1/4 teaspoon baking soda

    1/4 cup butter

    2/3 cup granulated sugar

    1/3 cup unsweetened cocoa powder

    1/4 cup packed brown sugar

    1/4 cup buttermilk or sour milk*

    1 teaspoon vanilla

    Nonstick cooking spray

    1 tablespoon sifted powdered sugar

Directions

In a small bowl stir together flour and baking soda; set aside. In a medium saucepan melt butter; remove from heat. Stir in granulated sugar, cocoa powder, and brown sugar. Stir in buttermilk and vanilla. Stir in flour mixture just until combined. Cover and chill dough for 1 hour. (Dough will be stiff.)

Lightly coat cookie sheets with nonstick cooking spray. Drop chilled dough by rounded teaspoons onto cookie sheet.

Bake in a 350 degrees F oven for 8 to 10 minutes or until edges are set. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. Sprinkle with powdered sugar. Makes 24 cookies.

Note: To make 1/4 cup sour milk, place 3/4 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/4 cup total liquid; stir. Let mixture stand for 5 minutes before using.



Nutritional Facts


Servings  24.  Calories - 73.  Carbohydrates - 12g.  Saturated Fat - 1g.   Protein - 1g.   Sodium - 38mg.  Cholesterol - 6mg