Testimonial from an Old Friend

I was scrolling back through some posts that I wrote over a decade ago, and came across this one. I decided to include it here once again to highlight the message that diabetes is reversible. A great many people feel that their diagnosis is inevitable, and that once it appears on their list it will stay forever. Not true.

Further, it isn’t exactly diabetes that’s the problem. It’s high blood sugars. It isn’t a diagnosis of diabetes that’s the problem; it’s uncontrolled diabetes. When I was practicing, I made the point with my patients that I would do whatever it took to help them keep their blood sugars normal. Activity, food choices, mindfulness, and, yes, medication. That’s how important it is to maintain your blood sugars in the normal range. Elevated blood sugar levels are like glue. They interfere with circulation, digestion, immune system function, brain function, and more. So here goes.

Just over a year ago, a near and dear friend was lying in a hospital bed. He had been admitted several days earlier for a leg infection, but it was not responding to the appropriate first-line IV antibiotics. He was frightened, and in terrible pain.  

When I first heard about my friend’s hospitalization, I expected that he would soon feel better. But this was not the case. As a physician, I began immediately to sort through the medical reasons that he might not be responding to the treatment. It didn’t take long for me to ask the right questions. What do his blood sugars look like? They were far above normal.

What is the first reason to consider when an infection isn’t healing? Uncontrolled diabetes. Though he had never actually said so, I surmised that my friend was likely diabetic. I called him. And it was true. He had actually been diagnosed with diabetes several years prior, but never wanted anyone to know. I shared a few basic recommendations, and the very next day his blood sugars and pain began to improve. The infection resolved over the following days. As you will see for yourself, he never looked back. With his permission, here is the update my friend sent a week later:

“I’m thinking of you and smiling as I eat my breakfast. Starting my day today with King Oscar brand “Finest Brisling” SARDINES packed in Extra Virgin Olive Oil. …Delicious! They are just sooo good swirled around in that rich, delicious olive oil. I love my food. Now, I know some people might turn their nose up at sardines for breakfast …. but I also know that there is a doctor in Ohio who thinks sardines are a great breakfast. So I think of you and smile.”

Many months later, I received another message. “You were there for me in my darkest moment, so I feel a little medical update is in order when I have nice news to share. My endocrinologist has sent me away! Dismissed! Doesn’t want to see me anymore. For three followup visits in a row (the last two being 6 months apart) my numbers have been spot-on, boringly normal with little or no medication. Weight. Blood pressure. Blood sugar, etc. Even the cholesterol is normal. I’m taking a vitamin, a baby aspirin, and 10 mg/day of Lipitor. That’s it. And the endocrinologist is recommending that my regular doc followup in four months and remove the 10 mg of Lipitor and we’ll see what happens. That would mean zero prescriptions. Not too shabby.”

“I’m flabby [personal part] so I won’t be posing for playgirl magazine, but I’ve got no gut hanging over the belt whatsoever. Went from waist size 54″ to 32″. And the 32’s are loose and comfortable. It’s amazing.”

Peace,

R…”


Breakfast in Winter

I really love snow, and last weekend Northeast Ohio got more than a foot of snow, a real snowstorm. My neighbors reported that their dachshunds’ morning walk was extremely challenging, and the roads weren’t passable until mid-morning. I myself spent a lot of time shoveling snow, so I needed to eat a breakfast that provided more fuel than usual. Today we’re talking about breakfast. Continue reading



Cooking with Spice and Heat

I have learned, mostly over years of reading cookbooks and watching cooking shows with my dad (of blessed memory), that one way to make spices really bloom is to heat them briefly in some olive oil. This past Monday, I made shakshuka for my entire book group, and I did not skimp one bit on the spices. A double recipe of this shakshuka translated to 4 teaspoons of sweet paprika, 2 teaspoons of cumin, and 1/2 teaspoon of the Serrano chili powder I was lucky to discover the last time I was in Napa. Continue reading


YOUR HEALTHY PLATE: Lisa’s Date-Nut-Chocolate Bars

My friend, Lisa, brought these date pecan chocolate bars to book club once and OMG they were pretty wonderful. Technically they are intended for dessert, but honestly there is no reason they wouldn’t be great for breakfast, too. Dates, nuts, dark chocolate. Why not? Frankly, they have a lot more nutrition and a lot less sugar than the standard American breakfast. So, yes, I would go for it. Continue reading


YOUR HEALTHY PLATE: Wintertime Oatmeal with Apples & Walnuts

In view of the fact that I’ve been asked once again to repost this recipe, and since it’s autumn (the most glorious autumn I can remember in years), I am reposting this recipe for Apple-Walnut Oatmeal. I’ve adjusted the proportions to make enough for two. 

Looking out the dining room window as I write this, all I can see are dozens of cool, grey-brown branches against a pale blue, sun-lit sky. It’s beautifully stark, and riveting, calling me to the outdoors while the sun is still low in the eastern sky. But before I venture out into this beautiful day, I’m going to make this oatmeal recipe to warm me from the inside out. This recipe has a lot of flavor, with all the right kinds of yummy. You will probably smile while you’re eating it. I know I do. Continue reading


Ultraprocessed Breakfast Cereal

From time to time I take the opportunity to post an entry about my disdain for breakfast cereal or, perhaps more aptly, breakfast candy. It was in the 1970’s that concerns began to arise about the sugar content in breakfast cereals. From my point of view, once this was brought to our attention as consumers, a reasonable response would have been to lower the sugar content in breakfast cereal products. But that is not what happened. Continue reading


Giving Your Body the Help it Needs

Some years ago, when my patient, Mrs. Price, heard me say that her blood sugar measurement had come back from the lab at 204, a single tear ran down her cheek as she said,  “My eldest granddaughter is getting married next year.” A blood sugar measurement over 200 is one way to confirm a diagnosis of diabetes. Both of Mrs. Price’s parents had died in their 60’s from complications of uncontrolled diabetes, or chronically elevated high blood sugars. This is what I told her. Continue reading


An Oatmeal Hierarchy (with recipe)

Like many other messages of its kind, Americans and other consumers of the standard Western diet have internalized the idea that oatmeal is “good for you.” Not all oatmeals are alike, however, and it is no surprise at all that the ultra processed items industry has identified a number of objectionable ways to influence the manufacture of oat-containing edibles. Today’s post provides more information on various kinds of oatmeal and related items available to consumers, beginning with instant oatmeal, the most highly processed product, and ending with steel-cut oats, the least processed form of oatmeal.  Continue reading


The Zen of One Fried Egg

This is one of my favorite old posts. Last fall, my sister came to Cleveland for a visit and for the wedding of an old friend’s daughter, and I enjoyed seeing the smile on her face as she mentioned this post from years back. Ever since then, I’ve been thinking about reposting it. In honor of my sister, and in memory of the chickens we used to have before a few raccoons and other wild things destroyed our coop one miserable day a few years back, I repost it here today. We are hoping to get our coop back on line this year so that we can resume telling stories about our chickens.  Continue reading