It’s All About the Food has a new column in the Montgomery County News. It is my health and nutrition version of “Dear Abby”, now aptly named “Ask Pat.” Printed below exactly as it appeared in the paper.
Hardly a day passes that I don’t hear questions about my book. Sometimes readers have trouble personalizing information to their own situation and need a little help. And maybe, God forbid, I didn’t make everything perfectly clear. Anyway, whenever I answer a question I suspect someone else will also want to know. So here is my health and nutrition version of “Dear Abby.” Pose your question and I will do my best to answer.
Today’s question was asked in regard to losing weight:
“You said in your book that calories really don’t count. That seems to disagree with everything I have been told. How can that be?” Continue reading
Everybody wants to be healthy. Or maybe we just don’t want to be sick. Isn’t that the same? So the question is, how do we get that to happen? The answer is to use your key.
“Get serious,” my editor said. “You have to stop revising the manuscript or the book will never hit the street.” Part of my problem was a perpetual search for the perfect word; it’s an affliction I have. But the bigger issue is that I always want to do just a little more research. Just in case. On one side of my brain I was sure that I was on the mark. On the other side I feared I might have missed something important. Continue reading
Any heart disease in your family? Do you have any kind of heart or artery disease? Odds are really good because cardiovascular disease is the primary cause of death in America. And maybe you are kinda worried about that heart attack, stroke, or aneurysm. So maybe you would like to avoid that. Continue reading
This can be really scary. Folks with diabetes almost always have some bad stuff, stuff like nerve damage in our feet, eyes, and kidneys as examples.This is not “so what” stuff, rather these can be the beginning of pain, amputations, blindness, and kidney failure. Continue reading
The operation of the human body is truly magical because it has built-in backup plans. If only we weren’t so good at overriding the magic.
What are your triglycerides and HDL cholesterol? Do you care? When I ask people who are diabetic or those worried about their “cholesterol” what their trigs and HDL measures are, they rarely know. And yet these are crucial pieces of information relative to heart disease risk and the dangers of diabetes. Chapter 10 (page 61) in It’s All About the Food is short but pointed in explanation. The attached link, on the other hand, is long and very detailed, including a mountain of research in support. But the message is still the same. Diet is the essential element in both diabetes and heart disease. Continue reading
It’s All About the Food was not written specifically for diabetics. But the truth is that many of the folks who have diabetes got it through a poor diet. This TED Talk by a physician is pointed directly at diabetics, short and easy to understand. Diabetic? Watch this video. And share with anyone who needs to know.
Can a person be “cured” of Type 2 Diabetes? Dr. Sarah Hallberg provides compelling evidence that it can, and the solution is simpler than you might think. Continue reading
Diabetics are often told that they have a “progressive” disease, that it will get worse and perhaps that they will eventually need to take insulin shots. But that does not have to be. This video by Dr. Jason Fung explains that perfectly.
The Perfect Treatment for Type 2 Diabetes
Jason Fung in an interview with Dr. Eenfeldt of www.dietdoctor.com.
“No one can eat just one.” Remember that potato chip commercial? They were serious. Learn more about how the commercial food industry “engineers” our food cravings.If this had not happened, It’s All About the Food would probably have not been needed to help you protect yourself.
How The Food Industry Helps Engineer Our Cravings
The food industry has processed lots of foods to hit that “bliss point” — that perfect amount of sweetness that would send eaters over the moon. In doing so, it’s added sweetness in plenty of unexpected places – like bread and pasta sauce, says investigative reporter Michael Moss.
Read More & Listen: http://www.npr.org/sections/thesalt/2015/12/16/459981099/how-the-food-industry-helps-engineer-our-cravings
Read Even More: Salt Sugar Fat: How the Food Giants Hooked Us, by http://www.amazon.com/Salt-Sugar-Fat-Giants-Hooked/dp/0812982193