The Box-of-Real-Food Diet

I write Your Health is On Your Plate because there are a couple of things that I want everyone to really understand. First, I want you to understand that there’s a big difference between real food and manufactured calories. A huge difference, really. Real food nourishes; manufactured calories entertain (at best). Manufactured calories also cause a lot of very serious medical problems. Like diabetes and obesity, for starters. And strokes and heart attacks. Continue reading



Ten Steps to Preventing Diabetes

Let’s say that you’re not diabetic and, of course, you want to keep it that way. But you have a couple of family members with diabetes, and you’re wondering if it’s inevitable that it’s going to happen to you, too. Not necessarily. Here are some things you can do to dramatically reduce the likelihood of developing diabetes. Continue reading


YOUR HEALTHY PLATE: Seeded Crackers

Last week I posted an essay to help make sure that you find the nourishing crackers (instead of other ones), and I included a recipe. Here’s a second great recipe if you’re up for making yourself a batch of homemade — These are full of tiny little seeds and absolutely delicious. They are easy to make, and then you can eat a handful without any worries about whether you’re eating a whole bunch of nonsense that isn’t really food. Continue reading


Book Groups and Crackers (with recipe)!

My book group makes the most amazing meals. There are never any assignments; creativity runs wild. One week Brigitte brought tomato-basil soup with homemade croutons, Lynne contributed a quinoa-feta-cranberry salad in a bowl lined with kale, Elaine made a rum cake, or maybe that was Diane. Beth brought rice balls filled with melting cheese, Nancy brought a claypot filled to the top with her macaroni & cheese, and these are just the dishes I remember! Continue reading


Make Your Insulin Last a Lifetime

If you’ve seen my TED talk, then you know I spend a fair amount of time teaching folks how to use their insulin more efficiently so that they don’t run out, and so they have enough (hopefully) to last a lifetime. Insulin is like a valet service that escorts blood sugar from your blood to all your cells. If you don’t have enough, your sugars start to rise. The fact is that even though you need insulin to live, it is not your friend. You want to use as little as possible. You want the levels of insulin in your bloodstream to stay as low as possible. Just like blood sugar, you want your insulin levels to remain low. Why? Continue reading



Stripped Carbs First Thing in the Morning? No!

Having a hard time understanding why breakfast is the one meal of day that you should not eat toast, bagels, muffins, waffles, pancakes, cereal, biscuits, bread or grits? Here’s why:

When you eat foods that are rich in fiber, fat and protein, it takes quite a while for your body to break them down. So they get absorbed into your bloodstream very slowly. But whenever you eat items made primarily from sugar and other kinds of stripped carbs, your digestive system absorbs the ingredients very quickly.  Continue reading


YOUR HEALTHY PLATE: Homemade Ketchup

My dad has a very hard time with the fact that high-fructose corn syrup (HCFS) is the first ingredient in most national brands of of ketchup. He is on a mission to get people to eat less HFCS without compromising their love for ketchup. Recently, he asked if I would post an entry about this. Absolutely. Here you go, Dad! Continue reading