Take a Stand Against Type II Diabetes!

November is National Diabetes Awareness Month and what better way to take a stand against this preventable disease than to bring awareness to those of you who may not be familiar with Type II diabetes and what can be done to prevent it!  And  Oprah’s personal trainer and health and wellness expert Bob Greene is giving us some great fitness and nutrition tips and letting us in on the best products to help prevent Type II Diabetes, like Crystal Farms® Better’n Eggs ® and AllWhites®. 


Never had the pleasure of trying Crystal Farms ® Better’n Eggs ® and AllWhites®?  No worries, I’m going to let you in on all of the benefits of these products and how they can help aid you in the fight to prevent Type II Diabetes in those you love! 

The skinny on Crystal Farms Better’n Eggs and AllWhites:
-Both products are made from real eggs
- AllWhites is 100% liquid egg whites, nothing added
- Better’n Eggs is 98% liquid egg whites, plus 2% vitamins and minerals
-Both products have half the calories of shell eggs (25 calories per serving)
-Because they are fat-free, cholesterol-free and low-calorie, both products allow those with
diabetes or those trying to prevent diabetes to enjoy eggs without having to sacrifice other
foods they love (i.e.: they can have cheese with their eggs rather than plain eggs)
-Egg whites can increase recovery time from hypoglycemia by building up adrenal glands

Crystal Farms® Better’n Eggs® and AllWhites® are convenient sources of lean, high-quality protein
-Lean protein can help balance a diabetic diet while controlling hunger and blood sugar levels
-Lean protein helps you feel full longer, which helps with weight loss
-Protein keeps you energized during workouts
Crystal Farms® Better’n Eggs® and AllWhites® can be used in any recipe that calls for eggs and are very convenient and versatile
-Products do not include any added flavorings, so they won’t alter the taste of your favorite
recipes or egg dishes
-Products are pasteurized fresh egg whites, therefore they can be eaten raw (i.e.: in smoothies,
cookie dough)
-Both Better’n Eggs® and AllWhites® come in easy-to-pour, no-mess cartons

So why am I telling you all of this?  Aside from the fact  that I was chosen as one of the bloggers to participate in the Better’n Eggs Fit2Fight Diabetes campaign…

A few years ago my step father was diagnosed with Type 2 diabetes, for a man that used to earn his living as a truck driver eating night after night in dinners and fast food restaurants that meant a huge lifestyle change immediately!

Over the years my step father has had his fair share of scared and incidents linked to his diabetes and each of those incidents while completely scary and panic inducing to those around him seemed to have made him become more vigilant about  what he eats and how he controls his disease.  Thankfully my step father has come to the realization that he will never be able to eat the way he once did and since that revelation he has worked extremely hard to take better care of himself including watching what he eats and taking his medicine and he seems to be doing great—let’s keep it that way Dad!

Since the prevention of Type II Diabetes is a cause near and dear to me and Crystal Farms products are products that I really feel can help aid in the prevention of this disease I thought I’d share one of my favorite recipes with you only tweaked a little bit using Crystal Farms products!  And don't forget to join in on the #betterneggs Twitter party with Bob Greene on 11/16 from 8-10 pm EST, more information on the Twitter party available here! 


Blueberry Oat Muffins

Preparation: 15 minutes  
Time-To-Table: 35 minutes  
Serves: 12 muffins

Ingredients:

• 1 cup all-purpose flour
• 1 cup oats (old fashioned or quick)
• 1/3 cup brown sugar
• 3 teaspoons baking powder
• 1/4 teaspoon cinnamon
• 1/2 cup (4 ounces) AllWhites®
• 1/3 cup vegetable oil
• 1/3 cup milk
• 1/2 teaspoon vanilla
• 1 cup fresh or frozen blueberries

Instructions:

1. Heat oven to 400°F. Combine flour, oats, brown sugar, baking powder and cinnamon in large bowl; mix well. Stir in all remaining ingredients except blueberries just until moistened. Gently stir in blueberries.

2. Fill 12 paper lined or greased muffin tins 3/4 full with batter. Bake 18 to 20 minutes or until lightly golden brown and toothpick inserted in center comes out clean.

Disclosure:  I write this post while participating in a campaign through Global Influence, I was compensated for this post, however, all opinions remain my own and were not influenced by the sponsor.