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 Heat, with a Recipe for Red Dal

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. Last month, I made shakshuka for my entire book group, and I did not skimp one bit on the spices called for in the recipe. A double recipe of this shakshuka meant 4 teaspoons of sweet paprika, 2 teaspoons of cumin, and 1/2 teaspoon of the Serrano chili powder I discovered the last time I was in Napa. I mixed together all the spices and, when it was time, I slid them into the frying pan along with five cloves worth of chopped garlic. 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


YOUR HEALTHY PLATE: Baked Oatmeal

Baked oatmeal is a great way to start the day. It’s sort of like bread pudding, but with lots more texture, flavor and, yes, nutrition. Not only can this recipe can be prepared in a single bowl, but it’s guaranteed to keep you cozy and satisfied all morning. One great thing about it is that you can make it on the weekend, and then heat up a slice (or scoop) every day to get you through your mornings all week long. It’s also a very flexible recipe, so you could vary the ingredients slightly every time, and never make it exactly the same way twice! Continue reading


Self-Care Resolutions

Late last year I had an interview with a major news network on the topic of New Years’ Resolutions. I decided not to talk about the popular though self-defeating goals that are nearly impossible to sustain and end up making people feel badly about themselves and their efforts. I didn’t discuss limiting calories, denying yourself things that bring you joy, joining a gym, or signing up for a yoga class. Instead I decided to talk about being kind to yourself.  Continue reading


Real Breakfasts for All You Champions

Last week I wrote about the sorry story of how boxed cereals came to predominate morning choices for breakfast; this week I’m sharing some of my own breakfast choices. The first thing I am going to point out is that my breakfasts do not differ significantly from other meals I eat through the day. That is to say, I don’t keep a separate list of breakfast options from lunch and dinner options. While I would say that I probably eat less spicy stuff at breakfast time, it’s more of a suggestion than a hard-and-fast rule, as you will see.

A major category of breakfasts in my house is the leftovers I find in the refrigerator, with or without a little extra something. So it could be that I heat up a bowl of leftover stir-fried vegetables, and that might be enough by itself, but I might also add some leftover rice if there is any. Or maybe I will fry an egg and slide it on top, or melt a slice of cheese (vegan for me) on top.  Continue reading


Not a Breakfast for Champions

Breakfast cereals, generally speaking, are not particularly nourishing, although they do have a praiseworthy origin. They were invented near the turn of the 20th century by health spa owners offering an alternative to the eggs, coffee, and beef, bacon or sausage that constituted the usual breakfast of the time.

Not coincidentally, the invention of breakfast cereal also provided an economical use for the crumbs that fell to the bottom of the bread ovens at the health spas. The word “cereal” itself is a synonym for “grain,” and it is derived from Ceres, the Roman goddess of agriculture. We have strayed a long way from that origin. Continue reading


Garlic Scapes

Since I’ve been hanging out in Jerusalem with my kids, I’ve had a chance to enjoy the huge CSA (community supported agriculture) boxes that arrive regularly to their front door. This past week they received what Israelis call “green garlic,” and they enjoyed using it in salads like they use green onions, but otherwise weren’t sure what it was or where it came from. So I thought it might be nice to talk about green garlic, also known as “garlic scapes.” Garlic and the entire family of Allium relatives (leeks, chives, scallions, onions) begin their underground lives as soft bulbs. As the bulbs begin to harden, a shoot rises up, breaks through the soil to the air, and curls above ground. This shoot, or flower stalk, is called the scape, and it supposedly appears on only the finest hardneck varieties of garlic. Continue reading