Diabetic neuropathy is a condition caused by long-term high blood sugar levels, which causes nerve damage.1
Between 60-70% of people with diabetes have some form of neuropathy, according to the National Institute of Diabetes and Digestive and Kidney Diseases.1
People unaware of their diabetes may not know what’s causing some of the unusual sensations they’re experiencing. They can check for symptoms below to more about Diabetic Neuropathy.1
Diabetic Neuropathy affects the feet and legs first, followed by the hands and arms. Signs and symptoms of peripheral neuropathy are often worse at night, and may include:
Diabetic Neuropathy affects every 1 in 2 diabetes patient4
Oral Vitamin B12 can be an effective option for management of Vitamin B12 deficiency5
Keep these in mind while having a plan for work out.
Diabetes can cause tingling and pain, and can make one lose feeling in feet causing unawareness about a cut or blister. A diabetic foot disease includes infection, ulceration, or destruction of tissues of the foot.6
It is easy to believe that you are not at risk but it is better to look for early signs.
Servings: 4 rotis;
Ingredients: • 1 cup jowar flour • ½ cup finely chopped spring onions whites and greens • 1 tsp finely chopped green chilies • 1 tbsp oil • Salt to taste • Jowar flour for rolling • Oil for cooking • Curd for serving
Directions: 1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough hot water. 2. Divide the dough into 4 equal portions and roll each portion into a 125 mm. (5") diameter thick circle using a little jowar flour for rolling. 3. Heat a non-stick tava (griddle) and cook each roti, using a little oil, till brown spots appear on both the sides. 4. Serve hot with fresh curd.
Ingredients: • 18 big brinjal (baingan / eggplant) slices • 2 tsp chilli powder • ½ tsp turmeric powder (haldi) • 1 tbsp lemon juice • ¼ cup besan (bengal gram flour) • Salt to taste • 2 tsp oil for greasing and cooking
Directions: 1. Combine the chilli powder, turmeric powder, lemon juice, besan, salt and 2 tbsp of water in a deep bowl and mix well. 2. Add the baingan slices and mix well. Keep aside. 3. Heat a non-stick tava (griddle), grease it with ½ tsp of oil, arrange baingan slices and cook using ½ tsp of oil on both the sides till golden brown in colour. 4. Serve immediately. .
Ingredients: • ¼ cup bajra ¼ cup moong • ½ cup green peas 2 tsp oil • 1 tsp cumin seeds (jeera) A pinch of asafoetida (hing) • ½ cup finely chopped onions 1 cup chopped tomatoes • 1 tsp garlic (lehsun) paste ½ tsp ginger (adrak) paste • ½ tsp green chilli paste ½ tsp turmeric powder • 1 tsp chilli powder Salt to taste
Directions: 1. Soak the bajra and moong separately in water for 5 hours and drain well. 2. Combine the bajra, moong, green peas, salt and 1 cup of water in a pressure cooker, mix well and pressure cook for 5 whistles. 3. Allow the steam to escape before opening the lid. Keep aside. 4. Heat the oil in a deep non-stick pan and add the cumin seeds. 5. When the seeds crackle, add and the asafetida, onions and sauté on a medium flame for 1 minute. 6. Add the tomatoes, garlic paste, ginger paste, green chilli paste, turmeric powder, chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, mash using a potato masher, white stirring occasionally. 7. Add the cooked bajra-moong dal- green pea mixture and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. 8. Serve hot.
Servings: 21 Uttapas;
Ingredients: • 1 ½ cups sprouted matki (moath beans) • ¼ cup finely chopped coriander (dhania) • 1 tsp green chilli paste • ¼ tsp cumin seeds (jeera) • ¼ tsp asafoetida (hing) • Salt to taste • 1 ¾ tsp oil for greasing and cooking • Onion and mint chutney for servinig
Directions: 1. Combine the sprouted matki and ½ cup of water in a mixer and blend till smooth. 2. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well. 3. Grease a non-stick mini uttapa pan with ¼ tsp of oil. 4. Pour 1 tbsp of the batter in each of the 7 uttapa moulds and spread it gently in a circular motion to make a 75 mm. (3”) round uttapa. 5. Cook all the uttapas using ½ tsp of oil, till they turn brown in color from both the sides and serve immediately.
Talk to your doctor before adapting any exercises
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For adults only. One tablet daily as directed by the physician. Conditions might not improve if they are due to reasons other than lack of Vitamin Bs present in Neurobion Forte Tablets. For more information, consult your physician. No. 1 as per IQVIA SSA MAT MAY 2018 dataset in terms of units in Vitamin/Minerals/ Nutrients category. Results may vary from person to person.
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