SPR I NG 2019 / DI A BETIC LI V ING 5
Editor’s Letter
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I think it’s because as soon as I read
Contributing Editor Jill Weisenberg’s
piece about creating a wellness vision
(p. 50), I couldn’t help but create one of
my own. Th e idea is simple: by thinking
about the future you want for yourself,
you’ll be more motivated to make it
happen. My vision includes plenty of
travel and time outdoors, which means
I’m motivated to stay strong and full of
energy so I can get the most out of the
activities I enjoy.
But it isn’t just my own future I’ve
been thinking about. It’s yours, too,
and how this magazine can help each
of you work toward your own healthy
vision. Many stories in this issue refl ect
that. We’ve made dinner easier for your
future self with DIY freezer meals that
you can prep now for a later date (p.
88). We’ve rounded up the latest blood-
glucose tech to help you evaluate if a
diff erent monitor, meter, or pump might
be right for you (p. 54). And we’ve
corralled expert tips to help you save
money on everyday expenses (p. 23),
because everyone’s future is improved
with a litt le freed-up cash.
We’ve also thought long and hard
about what we want the future of this
magazine to look like, and we’re excited
to introduce some changes. We’ve re-
freshed the design with a cleaner layout
and more readable fonts. And we’ve
created two new sections: Talk, which
off ers fresh ideas and inspiration for
managing your diabetes, and Balance,
I’ve been thinking a lot about the future
as we put together this issue.
which focuses on everyday habits and
activities that can improve your health.
We’ve also changed how we present
our recipes and updated our nutrition
guidelines, bringing them in line with
the 2019 guidelines from the American
Diabetes Association. Th is means we no
longer place a cap on total fat and have
raised our saturated fat and sodium lim-
its slightly, based on keeping saturated
fat to 10 percent of daily calories and so-
dium to 2,300 mg a day. For readers who
aim to further limit these two nutrients
for heart health, we’ve introduced a new
tag for Heart-Healthy recipes, which
are based on a daily limit of 6 percent
of calories from saturated fat and 1,
mg of sodium, as recommended by the
American Heart Association. You’ll fi nd
this tag in our recipe index on p.103.
As always, all of our recipes aim for a
reasonable amount of calories and carbs,
and support an overall healthful eating
patt ern centered on produce, legumes,
whole grains, dairy, and lean protein.
I’d love to know your thoughts about
the changes we’ve made. And if you sit
down to create a wellness vision aft er
reading the story on p. 50, I’d love to
know what it looks like. Send me a note
and let me know what you see in your
healthy future.
WANT MORE DIABETIC LIVING TIPS AND RECIPES?
HERE’S WHAT ELSE WE’VE PUBLISHED RECENTLY.
Heart Smart Recipes This special
newsstand issue is packed with healthy
recipes and tips to help you improve your
heart health.
Diabetes Daily: Mindful Ways to Eat
and Live Well Our latest book includes
recipes, fi tness moves, and tips to manage
stress and build your support network.
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