Sugar vs. Medicine
Marty Martindale

Ever heard a doctor say, “You should eat more sugar?” Hardly! 

Too many people took her too seriously when Mary Poppins advised, “A Spoonful of Sugar Helps the Medicine Go Down.” Unfortunately, some large food processors took this seriously, as well, including sweeteners in some very unnecessary food preparations.

Doctors ask me more often if I am a diabetic. I am not, but am acutely aware it’s a terrible thing to have and too many older people are being found “pre-diabetic.” Lately, it occurred to me I may be an undiscovered, undeclared, unofficial diabetic! I eat my new plate (the former food pyramid), shun the sweets and junk, really eat like a “food saint.” In other words, if I haven’t been, would I now be a confirmed diabetic now?

Grudgingly, I have learned, eating properly may never save you from the dread “D-word.” This is because the genetic pull of earlier family members with diabetes is extremely strong. This is not good news. For years, I have felt my grandmother was an undiagnosed diabetic, and her son, my uncle, became an orally-medicated diabetic at an advanced age. His less severe type was probably due to the fact his wife cooked his diet faithfully.

I finally asked a doctor if she “considered me a future diabetic?” She shuffled back thru my lab numbers which flip-flopped, top to lower, within the acceptable range. Then she gave me some interesting advice:  “Well, it’s like this. Both my parents were diabetic, and I am not. I fully believe I will become diabetic but by eating well, I can delay my diagnosis.”

So, eating the pyramid all our lives makes good sense and guarantees we won’t have to suddenly start eating foods we have never learned to like should diabetes come upon us. We will have this part behind us. We might require only oral medication which could increase our vitality and a better sense of well-being.



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Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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