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Ginger Vieira has lived with Type 1 diabetes and Celiac for 11+ years. She holds 14 national, drug-tested powerlifting records and the Vermont State Bench Press record. Today, she is a cognitive health & chronic illness life coach at Living-in-Progress .
Five years ago, the way I ate and the way I exercised and the way I felt about my health was tremendously different. In many ways, I was a much different person. Not only did I purposefully and regularly eat gluten even though I had been diagnosed with Celiac disease , I ate a variety of things I would never voluntarily eat today. I knowingly would overeat when I was upset about something or was really stressed out. I gladly drank liquor and beer at parties during college. I ate pizza, ate Chinese food, ate candy and junk whenever I felt like it.
Don't get me wrong, underneath was the basics of good nutrition, but the overall concept of filling my body only with good, wholesome foods was not something I gave much thoug...
Sometimes, I hate food. I hate food when I've had dinner and have a low blood sugar and have to eat more. I hate eating in the middle of the night to correct for a low blood sugar and have to brush my teeth, again, before I climb back in bed. I want to eat what I want to eat without having to glance at the plate and carb count. In my body, eating and diabetes are in a constant fight!
In my teens, I got into a binge/purge relationship with food. Later, I told friends that God had made me diabetic, so I would not be anorexic. Food has been a necessary evil and I developed a mental game to keep myself healthy: make it a love relationship. Food can be a relationship that pleases, satisfies and fulfills. Learning about food and a culture's history with food is to learn about their health habits.
For example, a client told me about bitter melon. Bitter melon is a favorite food in India and it is revered as "diabetic ambrosia." Bitter melon is a highly bitter gourd, but with spices and yogur...
When shopping at my local book store, I can just feel my taste buds start salivating as my arteries start to clog just a bit as I peruse the cookbook section. One shelf features Paula Deen’s cookbooks, as well as those of her sons. Another cookbook by the Lee Brothers focuses on stories and recipes for Southerners and those who want to be Southerners. There are all those cookbooks by the chefs from New Orleans (Emeril Lagasse, John Besh, etc.). And there are the cookbooks published by Southern Living magazine. All of these cookbooks offer wonderful Southern flavor; however, some of the recipes may not be the best things to eat on a regular basis if you value your health.
Why? According to a new study that was presented at the American Stroke Association’s International Stroke Conference 2013, there appears to be a link between a regular diet of Southern-style foods and a higher risk of stroke. This is the first large-scale study on the relationship between Sout...
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