I just came across a well written article in USA Today about Paula Deen and her recently exposed diabetes. Check it out here.
I’m not sure if I even have an opinion on the situation, or really need to. For 2 years I worked in diabetes prevention programming and have seen it all. By “all” I mean every excuse or reason and also those who are highly motivated to change their health destiny. Every individual’s journey with diabetes is unique and personal. It’s difficult to come out with it, especially when you are such a public person. I hope that Paula’s story inspires people – not just to take a diabetes medicine but also to change their health with every choice they make every day (you know what I mean).
So go Paula! But, I wouldn’t mind if you used a little less butter and did a little less frying.
I enjoy Paula’s attitude and shows but her recipes have always caused me some level of concern. I suppose that I never actually prepared one of her recipes says enough. I too believe in a bit of everything in moderation (life without chocolate?? without butter?) but, again, moderation is key. But, I also believe that with the right food and some skills under your belt, you can prepare delicious food without the need of a deep fryer.
There is a restaurant in Jax, Seasons 52 that I have heard a lot of people expressing “concern” about because they are known for preparing meals that, each dish contains less than 450 calories. so, people are considering it a DIET restaurant. But, the reality is that if no one told you their low calorie secret, you would never know. My husband and I have driven to Orlando solely to eat at Seasons 52 for years – and not to lose weight. The philosophy of the low calories is just what I stated above; the restaurnt chooses the freshest, in season, foods prepared at their peak of freshness and therefore constantly changes their menu (Seasons 52 – makes sense now?) – anyone can make just about anything taste great by adding heavy cream, or as Paula has done, wrap it in bacon and deep fry it (bless her heart). But there is no need. Getting to know healthy local, fresh foods is as delicious, more so, than anything battered – promise!
Type II Diabetes is caused by more than fried chicken and biscuits. My husband suffers from Type II and has for approximately 14 years. He knows that watching what he eats and getting up off the couch helps bring his levels down and so should anyone who has this horrible disease.
With a Mother from Kentucky and a father from West Viriginia, I can tell you this is exactly the food I grew up on. When I think of comfort food, there is no fonder memory for me than Granny’s Fried Chicken and white gravy. I know, GASP, but that’s my reality. I wish my dream dinner was a mixed green salad but I’d be pretending to be someone I’m not. However, mixed green salads and eating right are my reality if I want a healthy body and an equally healthy husband.
I feel sorry for Paula. Although her character portrays her as a butter swilling, mayonaise licking southern hillbilly, there’s no way she could eat this way every day. I’m certain she makes better choices in her personal life. However, on screen, she kept providing the high caloric, over the top, southern recipes because the audience kept asking for them. Now, that her “secret” is out, she’s really being punched around by the media for just giving people what they asked for which was more, more, more…..
I agree with Andrea. Moderation is the key. Paula’s way of cooking is entertaining, but that’s all. No one watching her show is fooled into thinking her way of cooking is an everyday experience. She’s an entertainer. I think it’s sad how the media is exploiting her disease and I’m certainly unhappy with other Chefs who have verbally attacked her as if she is personally responsible for the epidemic of obesity in America.
BTW – My husband and I are having dinner at Seasons 52 tonight. It will be our fist time. I’m so excited!
Thanks for sharing all this. It’s great to hear your thoughts.