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


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


Old-Fashioned Gratitude

Many years ago, when I was eleven years old, my parents bought a Corning Cooktop stove, a fancy new appliance whose coils remained white even when they were hot. You simply had to take it on faith — or not. No matter how long I stared at that new stovetop, I could not convince myself that the white coils were hot. And that is why I still remember so clearly, this many years later, the perfectly oval burn on the tip of my right index finger. I touched it only once, but that was enough. It was all it took. I couldn’t take anyone else’s word for it.  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


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


YOUR HEALTHY PLATE: Oatmeal-Peanut Butter-Chocolate Treats

For almost a decade, I worked side by side with a wonderful doctor, made even better by the fact that his wife, from time to time, would send in a plateful of these seriously yummy oatmeal-peanut butter-chocolate treats. I don’t remember where I put her recipe, but if this isn’t it, well, then it’s close enough. These are sweetly satisfying when you want a treat, and nourishing enough to take the edge off when it’s 2 o’clock and you haven’t had lunch yet. A couple of these with a glass of milk (for snack) or cup of tea or coffee (for breakfast) would also be perfect. And of course they’re not just for grownups. Continue reading


YOUR HEALTHY PLATE: French Lentil Salad

If you like lentils as much as I do, this simple recipe is probably looking pretty good to you. I would not have thought of mixing a classic dijon vinaigrette with lentils, but it works oh-so-deliciously. These lentils are exactly the kind of thing I love to find in the refrigerator when I don’t know what I’m looking for. To make this recipe easier (pandemic style), feel free to skip the bay leaf, substitute 1/2 tsp. garlic powder for the garlic, and use some kind of halfway decent Italian dressing instead of the olive oil, vinegar, mustard, and spices. Then if you can get yourself or someone else to peel and slice a carrot and onion, the whole recipe will come together. Good enough. Continue reading


YOUR HEALTHY PANDEMIC: Chocolate-Peanut Butter Brownies

You may have noticed that I posted another brownie recipe a couple of months ago. The truth is that these brownie recipes keep calling me, and I’m listening. So, yes, I’m on a bit of a brownie kick, at least as long as we continue trying our best to make our way through a pandemic with our sanity intact. I mean, if all that stands between you and regular personal hygiene is a brownie for breakfast, it seems like a no-brainer to me. Anyway, this brownie recipe in particular is so packed with nourishing ingredients that it’s really not necessary to think about it for very long; just go bake some brownies. Continue reading