Ian Blumer, MD, of the Charles H. Best Diabetes Center in the greater Toronto area, recently co-wrote Diabetes Cookbook for Canadians for Dummies. A chat with Dr. Blumer, and a delightful perusal of the text
revealed that this is no ordinary cookbook.
In addition to mouthwatering recipes, Diabetes Cookbook for Canadians for Dummies breaks down the basics of nutrition as it relates to diabetes
management. The authors weave frank discussions about supplements, organic foods, and which vegetables may retain more nutrients when purchased locally. The book covers carbohydrate counting, portion control, artificial sweeteners, tips on dining out, glycemic index and weight loss. For those seeking a little more structure, the book includes a month worth of complete menus. Dealing with high cholesterol, high blood pressure or kidney damage? Take heart – important information on eating healthfully with these conditions is also covered.
Dr. Blumer, why did you write this book?
Four years ago I wrote Diabetes for Canadians for Dummies. When the publisher asked me to write a cookbook, I was hesitant, but eventually I agreed when I was assured it wasn’t going to just be recipes. Once I knew I could write a book that would actually help empower people with diabetes – then I decided to do it.
In Ontario, only a minority of people with diabetes ever go to a diabetes educator. I thought, since most everybody cooks, this is a way of reaching and educating people with diabetes who won’t necessarily have a visit with diabetes educators. I wanted to capture their attention with the book, and then teach about nutrition, blood pressure control and healthy eating.
Who did you partner with to write the book?
My coauthor is Cynthia Paine. She is a smart, keen dietitian and diabetes educator and a heck of a good cook. The recipes all came from Cynthia; either directly as she created, or indirectly in that some she got from friends, relatives and patients. In the book she credits whomever created the recipe.
What is Canadian about Diabetes Cookbook for Canadians for Dummies?
In most respects, it’s an arbitrary distinction because the general principles of diabetes management and nutrition are very similar no matter where you live. The metric measurements are helpful for Canadians. Like my earlier book, Diabetes for Canadians for Dummies, the nutrition and diabetes management sections in the book are based on Canadian Diabetes Association guidelines. Some of the drugs and drug trade names are different in Canada than in the U.S. I also reference some Canadian resources and researchers.
As a physician and an author, how do you respond to the perennial questions: What do I eat? What is a diabetic diet?
There is no such thing - I’d like to get rid of the term because it conveys connotations of restriction. A “diabetic diet” is simply eating well balanced, nutritious foods in a healthy way, in appropriate amounts.
What are some of the primary misconceptions about vitamins and minerals?
People have misperceptions that our diets are lacking in vitamins. If someone buys healthy foods and cooks them in a healthy way – in almost all cases they are getting all the vitamins they need. North Americans spend billions – wasting their money on vitamins they get sufficiently in their diets. There are exceptions: for example, most people need extra vitamin D. In fact, the doses we’ve been recommending have likely been insufficient and will likely be changed; folic acid is important for those who are pregnant or trying to conceive; many elderly people who don't eat robustly ("Tea and Toast-ers") do well on a multi-vitamin. But tons of patients are taking supplements of no value to them. They are being misinformed by those with commercial interest, or by well meaning people who don’t know any better.
Are there some vitamins or minerals that people with diabetes are chronically and consistently short of?
Not by virtue of the diabetes. Most people with diabetes are no more or less prone to vitamin deficiencies than anyone else. However, metformin interferes with the absorption of B12. So I test every single patient on metformin for B12 deficiency and quite frequently I’ll pick it up. B12 deficiency can lead to tongue soreness, nerve damage and anemia. It is perfectly avoidable by getting B12 back to normal - typically with an oral supplement. People with type 1, of course, are more prone to other autoimmune conditions. Pernicious anemia, for example, causes mal-absorption of B12. Celiac disease is another autoimmune condition that leads to B12 mal-absorption. I keep a close eye on B12 in my patients.
Are there any foods that interact with oral medications that people with diabetes frequently take, such as statins or ACE-inhibitors?
Yes. I recommend a great website on this – www.drugdigest.org. It’s free, and people can punch in drugs and foods and additives and see if there are interactions.
You recently co-wrote Celiac Disease for Dummies also. Celiac disease seems to be on the rise, especially in people with diabetes. Can following a gluten free diet benefit people with diabetes? Alternatively, can a gluten free diet have a negative or harmful impact?
There is no proof or evidence of value to following gluten free diet if you don’t have celiac disease. That said, some people are said to be gluten sensitive, and just feel better on a gluten free diet. I’ve been amazed at how many food options are gluten free. It used to be the only place in my neck of the woods that you could purchase gluten-free foods was one of the hospitals in town.
Is there a place for the breakfast bars, nutrition bars and protein bars that make screaming claims of healthfulness?
Breakfast in a milkshake, lunch in a nutrition bar - they have a role. The advertising suggests that eating these quick foods is a sufficiently robust way of eating your meals. You aren’t going to eat perfectly balanced meals all the time. But I would hope that these meal replacement bars are only an occasional substitute. These foods have become more of a staplethan they should.
What is a primary message you hope to leave with readers?
Healthy eating is an essential component of diabetes therapy - your medications will work better, you will be more energetic, your blood gluclose, blood pressure, and cholesterol all can improve. But don’t worry about occasionally eating the wrong thing in the wrong amounts -- because life happens. Follow your nutrition program as closely as you can. But come Saturday night - give yourself a break and go for it - eat whatever you want (within reason) - and don’t feel guilty! That’s just common sense. It’s amazing – when I tell my patients this, their eyes light up and they say they feel like they’ve been released from prison. With diabetes, I’ve always maintained that nothing is forbidden as long as you know when to say enough is enough.
The Diabetes Cookbook for Canadians for Dummies is available now and will be available as an e-book for download in a few months. Attached is a recipe for three bean chili from the new book. Visit Dr. Blumer's website at www.ourdiabetes.com.
6086-3beanchilirecipe.pdf (1.26 MB)
…This is serious business , according to your link, ha,