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Published by Desang Ltd the aim of this newsletter is to bring news and information to people living with diabetes. Please check all matters

concerning how you handle your health with your healthcare team. We welcome any feedback on the magazine or ideas for future articles.

EDITOR: Sue Marshall sue.marshall@desang.netshall" target="_blank" title="Visit sue.marshall">sue.marshall@desang.net

For details of our editorial policy see The Small Print.

We have a round-up of food

news from local undertakings to

global imperatives. From swapping veggies for a pint to the

hottest chilli to have been put on

sale in the UK (p.10).

Sue Marshall

A couple of intrepid Italians are

cycling from their native country to

Singapore with the additional

challenge of taking insulin with

them along the way. We ask them

what they have planned (p.20). O

nce in a while I get to speak to some really

interesting people part of whose life includes

handling their diabetes. This issue includes a two of

them; Chiara Ricciardi atop a bicycle as she attempts to ride

from Italy to Asia with her insulin on board, and actor Steve

Jacobs. Often we cover foods that have very low carb counts

and in this issue, it's rhubarb. However, as it has a sharp

taste it often has sugar added to make it edible. As a very

rare event, we've included two recipes in the Making Carbs

Count section (p.24) and one's even a cake (a rarity in these

pages). Still, at least now you'll know what you're up against

with it (if you didn't already).

Editor's comment...

ISSUE 30

MAGAZINE

DESANG

PLUS • New Products • Groovy giveaways • News (for T1 and T2)

WE'RE NO

ANGELS

But business as usual is best for

diabetics at Christmas

MAKING

CARBS COUNT:

CHESTNUTS ROASTING

ON OPEN FIRES

Our magazine is free!

Sign up here! email address

An actor's life is not an easy one.

Steve Jacobs talks to us about his

life on the stage,helped by his

Desang kitbag which helps him

look after his diabetes without

any drama at all (p.16).

MY DIABETES KIT:

LIVING: FOOD REPORT:

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