Right now, there are more than a quarter of a million New Zealanders living with diabetes – a group of chronic conditions that impact your body’s ability to control blood sugar levels.
There are three types of diabetes: Type 1, Type 2 and gestational, which some women are at risk of developing during pregnancy. While each has a different cause, and affects people in different ways, they can all have a number of serious side effects if not properly and proactively managed.
Type 2 is the most common form of diabetes in New Zealand. It’s a preventable lifestyle disease, which can develop as a result of poor weight management and diet, and lack of exercise. It can affect anyone, no matter their age, gender or ethnicity, although some communities, such as Māori, are at significantly higher risk.
While there’s no cure once someone has Type 2 diabetes, there are a number of simple steps that can be taken to effectively manage the condition, or (if started early enough) prevent it from developing at all.
At nib, we’re here to support our members in taking better care of their health and wellbeing, and that includes by providing the tools and information they need to make healthier life choices.
That’s why, this year, to mark World Diabetes Day (14th November), we’ve teamed up with The Blues and celebrity chef Hera Te Kurapa to bring you The Blues Diabetes Quiz series.
Join us over the next few weeks as we put some of your favourite players to the test – together, we’ll learn more about Type 2 diabetes and highlight how to better manage, or reduce the risk of developing, this condition.
And for those who like the look of today’s Hainanese Chicken Soup recipe, why not try it at home:
½ roughly chopped fresh ginger root
2x garlic cloves, finely chopped (or used garlic press)
Chilli flakes sprinkle to taste
2 x tsp oil
500g chicken thighs
2x tbsp chicken stock
½ cup soya sauce
4 cups boiling water
Salt and pepper (season to taste)
5x star anise
1x packet egg noodles
1x bunch bok choy (Shanghai)
Garnish (as desired):
Fry off oil, ginger, chilli flakes and star anise in large pot.
Add chicken thighs and brown off both sides.
Add chicken stock, boiling water to cover and soya sauce.
Add salt and pepper to season. Taste as you go to achieve desired saltiness.
Allow the chicken to boil until it is easily pulled apart.
Boil egg noodles in a separate pot until soft, strain under cold water once ready.
Boil bok choy in a separate pot, add salt to the water and allow to cook, strain once cooked.
To serve, add noodles first, followed by chicken and bok choy, then pour broth overtop. Garnish with mung beans, coriander and capsicum.