This morning we met with my husband’s cardiologist to
receive the results of his recent stress echocardiogram. The appointment was held in a sunny
room of a large, imposing-looking medical building, and the test verified his
ongoing diagnosis but did not disclose new problems – reasonably good news.
The brilliant, experienced doctor seemed characteristically
direct as well as personable and pleasant. We consider ourselves fortunate to be under her care, a fish swimming together with thirty-some other well-respected cardiologists (and
electrophysiologists and cardiothoracic surgeons), but one willing
to also swim upstream alone and incorporate holistic approaches in her practice.
“We must ask ‘why’ and not stop until we get to the most
basic cause of a health problem,” she said. “And it is no surprise that gut health and food choices are often a
major part of that bottom line. This
is the wave of future medicine: understanding the gut as foundational to the
health of the rest of the body.”
I thought to myself what Hippocrates once said: “Let food be
your medicine and medicine be your food.” Rather than new news, a focus on
nutrition and digestion is really very old news waiting to be revisited!
Among other things, we talked about specific food goals that
meshed with bits and pieces of my own research and kitchen experimentation,
specifically those relating to inflammation. Eliminate gluten, dairy, and sugar, for example, and prioritize
fresh vegetables, especially greens. Cut out grains entirely as well, especially wheat
and corn, or else use millet, amaranth and quinoa sparingly.
Having a medical professional recommend a nutritional
regimen that overlaps my experience with anti-inflammatory diets seems highly
motivating. Although there’s
plenty of change (and temptation and hard work) ahead, tonight I’m making stevia-sweetened,
soft-serve mixed berry sorbet to celebrate this phase in our wellness journey!
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