RSSSites To Know : ChefMD
September 15, 2008
Since finding Dr. LaPuma through Heidi Swanson’s 101 Cookbooks site (see the article Sites To Know : 101 Cookbooks), I find myself visiting ChefMD often. I get the weekly recipes in my Inbox. I’ve looked at all the video clips and searched inside his latest book, The Big Book Of Culinary Medicine.
This book is now on my Christmas list. The Table of Contents knocked my socks off. If there’s a healthy food you’ve wondered about, it’s in here. Now, learn the best way to use it to reap its fullest benefit.
Dr. John LaPuma, M.D.
Rebecca Powell Marx
Dr. John LaPuma and Rebecca Powell Marx
I place more faith in his advice because he has such impressive medical credentials. He understands the implications of your medical test results or condition in ways that someone without the M.D. training, let alone a boarded internist, just can’t.
I’m not saying that a nutritionist needs an M.D. to be effective. But, perhaps because I’m also a product of North American medical training, I don’t believe that the scope and depth of comprehension about health and disease that an M.D. provides can be replaced by any other teachings. An internist takes it many levels beyond that, with a truly staggering understanding of the human body. (In Canada or the U.K., his designation would be M.D., F.R.C.P. (Internist).)
Since he’s also a professionally trained chef, and not some guy who taught himself to cook on Sunday afternoons, he can provide recipes and cooking tips to create truly delicious dishes.
You can read about Dr. LaPuma’s medical and culinary training and accomplishments on his About page . You’ll also meet Rebecca Powell Marx, the co-founder of Chef MD. She is a writer, TV producer, and marketing executive. Together, they bring you the art and the science of foods that can heal.
Food as pharmacy
Pills certainly have their place. So do acupuncture, SOME supplements, and many other conventional and less traditional treatments. However, we look to them all too quickly and bypass the power of food as medicine in the process. For many conditions, especially common ones like joint pain and depression, your medicine cabinet begins in your refrigerator.
Just generally feeling great is hard to measure, except by comparison to when you’re feeling rotten. Immunity is hard to see; it’s not like a broken bone or a rash. It doesn’t actually hurt in the moment when it’s not working well, like cramps or headaches. So we forget how much it matters, but it’s the cornerstone to health, present and future. By being satisfied with it working at half-strength, you’re using yourself as the gambling chips.
Overboard on pills and supplements
Why don’t we exploit the capacity of food for fighting disease all the time? There are no side-effects to diet and there’ s not a pill out there that you can say that about. It’s money you’re spending anyhow and it’s not more costly to eat this way. I’ve decided the problem is four-fold :
1. Not believing how much food can actually do to improve how you feel next week. Either you don’t believe food alone can do that OR the payoff doesn’t outweigh the effort (or it’s more fun to complain). And, after all, you don’t feel that rotten.
2. Feeling you just don’t have time to learn a new way of cooking. Life is too busy as it is. And cancer in 20 years is just too far away to take seriously.
3. You might be like my husband who combines the philosophies of “Nobody’s going to tell me what I can and can’t do” and “I might die tomorrow so I plan to enjoy every minute”. He would prefer not to live with back pain, but he’s not willing to do a thing to prevent it. He’d be anti-cancer if you give him a choice, but he doesn’t really believe the choice is his to make. I tell him he’s 70% wrong but he doesn’t want to hear it.
4. You have to take a little responsibility. That implies that some of this not feeling so good is your fault. And if the diet change doesn’t work, will that be your fault too? so maybe it’s easier to not play the game at all than risk defeat? Pills and supplements… if they don’t work, can you blame the pill?
The thing is, food change works for everybody. Is it going to happen in a week? No way. Pills are what works in a week.
You can’t change your weight in a week with diet. You can’t change your cholesterol in a week either with food alone. But you CAN change it appreciably in 4 or 6 weeks. In the long run, it’s the better thing, the cheaper thing, the safer thing.
I love dessert too
Sometimes you just need sugar, right? Believe me, you’re talking to a woman who gets it. I mean, really gets it. But I don’t need it all the time. Dr. LaPuma’s is not just a world of barley casserole here.
The Ginger Snap Apple Crisp with Sweet Cinnamon and Walnuts : fabulosity.
Warm Spinach Salad with Chicken, Grapes, and Toasted Pecans : So good , and cool to make; it cooks in white grape juice!
The Food As Medicine News is my favorite. Quick bits of information I can absorb into my life. I like the “Do this , don’t do that” style. Like “Add fat to your salad to absorb way more nutrients”. Oh, OK. Avocado and olive oil. Easy.
His blog is in Video format. He’s so into it that you can’t help but get a little excited. Like “yeah, yeah, I can do that”. He CARES about food as medicine like I CARE about skin care. I love this guy.
Can you tell I’m a true believer? Instead of salt and pepper shakers on my table, there are turmeric and pepper shakers. I’m finding places for fresh oregano in just about anything. I’m doing salmon twice a week (Pacific only). We all know about my commitment to quinoa. And I believe I make the Healthiest Smoothie out there, so I’m posting the recipe tomorrow. Wait till you see it! It’s not for everyone, but ChefMD’s recipes are.
In every recipe, as you browse the list, he’ll tell you what is special about the ingredients chosen from a health perspective. The same is true of the weekly recipes that can be delivered to you by email. The Health Tip and Cooking Technique Tip are included.
Some of the recipes are a little too fancy to feed the army of 4 that I have to fill up every day. The techniques are simple but the tastes are a little sophisticated. I have had kids for dinner that squeegee the sauce off each individual spaghetti noodle. So, adapt it. Triple the amounts to last the week and leave out the arugula, or substitute it for another food from that family.
The key is always about gaining knowledge to make better decisions in your daily life. It’s what you do every day that adds up to create the biggest impact. The 30 minute workout you get everyday counts; the hour every 3 weeks barely does. The flossing you do each day makes a big difference. Will the hour at the dentist once a year reverse the 340 days you didn’t floss?
All lasting change begins with learning. It is consummated in baby steps and the awareness that you never have to be perfect.
Make EVERY day count. Time is passing.
Comments
4 Responses to “Sites To Know : ChefMD”
Got something to say? I hope so.
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A Greener Tea
Web Maintenence by Rick Beckman
Gee, I’m flattered, Christine. Thank you so much.
It’s because of people like you who really care, who really get it, that we are changing how America eats.
And we are getting people, one by one, to learn a recipe that works for them and their family—and teach it to someone else!
Keep up the great work, and thanks again.
Warmly,
JL
http://www.drjohnlapuma.com
http://www.ChefMD.com
n.b. as you note, we’ll send anyone who signs up a free, healthy, easy, quick recipe every week (with or without arugula) just for signing up at ChefMD
Hi Chris,
Nice article. He does have impressive credentials! I can’t believe he worked one day a week as a chef and the rest of the time as a doctor. That is surreal. Question: what is FRCP?
Hi, May,
So glad you asked, because I’ve been thinking about whether I posted Dr. LaPuma’s designation correctly.
I asked my father who was an internist as well, when he was in practice. He tells me that the FRCP stands for Fellow Of The Royal College Of Physicians. Since 1776, the designation has not been used in the US but continues to be used in the UK and Canada. It appears that in the US, they don’t write anything after the letters M.D.
Quite surprising really.
A board-certified internist carries the same status and knowledge in all three countries, regardless of how the title is written.
Sorry, Dr. LaPuma! Hopefully it’s a technicality.
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