Avoid HFCS, Make Your Own Ketchup

My dad is on a mission to get people to eat less ketchup, but it’s not because of the tomatoes, or the ketchup. It’s 100% because of the high-fructose corn syrup (HFCS). He can’t stand the fact that most national brands of ketchup have so much HFCS, and that it’s usually first or second in the ingredient list. So he asked if I would post an entry about this. Okay, Dad, yes, here it is! Continue reading


Insulin: Like Money in the Bank

Have you ever considered that the amount of insulin you are capable of making over your lifetime is limited? Maybe your pancreas can make, let’s just call it 1000 pounds worth of insulin, and after that it starts to have trouble keeping up with the demand? What would happen if you used up most of your supply by the time you were 40 or 50? Then what? Then your blood sugars would probably start to rise dramatically, and you would need to start taking medicine, whether to make your remaining insulin work more efficiently, to get your pancreas to make more, or to augment your existing supplies. Continue reading


YOUR HEALTHY PLATE: Avgolemono (Lemon-Egg Soup)

Avgolemono (ahhv-go-LEH-mo-no; avgo is egg, and lemono is lemon) is Greek chicken soup, but you don’t need chicken to make it! Its simple combination of a few basic ingredients creates a deep well of comfort to satisfy your senses and soothe your soul. Even though avgolemono is about as simple as it gets, it’s an elegant recipe whose brilliance comes as much from the technique as the ingredients. As usual, the better the quality of the ingredients, the better the finished product. Also, you don’t have to use arborio rice, but it does confer a particular creamy texture that other kinds of rice do not. Continue reading




YOUR HEALTHY PLATE: Judith’s Tabouli

Here is the best tabouli recipe you’ll ever eat. It comes from my friend Judith, who got it from her mom, who got it from her mom, who got it from her mom, which makes my friend Judith one very lucky daughter, granddaughter, cook. I’ve posted Judith’s recipes in these pages on occasion, and that makes you very lucky, too. Pick up what you need the next time you go shopping so you can make this whenever you’re ready! Continue reading


Practice Makes Progress

Let’s lose the never-enough mindset.

It’s okay if you don’t walk as far as you wish you had.
It’s okay if you don’t stretch for as long as you wish you had.
It’s okay if you ate a bag of chips all by yourself last night.
It’s okay if you didn’t keep a promise you made to yourself.

You tried. And that is always good enough for me. Continue reading


YOUR HEALTHY PLATE: Beans, Beans, They’re Good for Your Heart!

Many years ago, my vegetarian sister had a boyfriend whose mother served her “bean loaf” when she went to their home. Its dreadful, unappetizing name was nothing like its wonderful flavor, so my sister and I renamed it “chickpea pie.” The chickpea pie recipe stuck around for much longer than the vegetarianism (and the boyfriend). I sure wish I could find that recipe again. Chickpeas, like peanuts and lentils and edamame (soybeans), are a type of bean. Continue reading


What Does Dr. Sukol Eat?

Folks make a lot of assumptions about what I eat. In recent weeks it’s been announced (in my presence, and not by me) that I eat vegan, as well as Paleo, that I follow Weight Watchers, and that I’m just lucky, whatever that is, so I can eat whatever I want. In a funny way, this last part is true; I do eat whatever I want. It’s just not what you might think I want. At the grocery store, you can watch my neighbors taking nonchalant peeks into my grocery cart. So I’m going to spare you the trouble and explain it myself, right here and now. Continue reading


YOUR HEALTHY PLATE: Joe Gardewin’s Ginseng Chicken Salad

My friend Joe recently invented a recipe that he calls “Ginseng Chicken Salad.” It all started with a recipe called Korean-style Ginseng Chicken, from Growing Up in a Korean Kitchen,* which he says is by far the best Korean cookbook he has, and I think that’s saying a lot (!). He especially likes it because the recipes are very similar to recipes his wife used to make. If you don’t happen to have a copy of Joe’s special cookbook, which I do not, you can use the leftovers from a boiled or roasted chicken recipe. I am proud to share this recipe here with you. He’s invented something good. Continue reading