His main point is that doctors need to know as much about nutrition as the rest of us do. And that starts from what you put in your mouth. All illnesses, in one way or another, have something to do with food: What you eat, how much you eat, what's in it. The kind of foods we eat have a major impact on heart disease and diabetes, two illnesses that affect millions of U.S. residents.
Eating a high fiber diet can lower cholesterol. A diet rich in olive oil can lower risks of certain types of cancer and heart disease. And need I mention avoiding high fructose corn syrup?
Read the excerpt below. For more of the article, click here.
Doctor’s Orders: Eat Well to Be Well
By KATRINA HERON
Published: September 21, 2010
“'Since it’s mine, I made the rules — all organic,' he said as he skimmed by a line of stalls where fresh fruits and vegetables are sold to hospital workers, passers-by and even, he said, those bringing patients to the emergency room.
Dr. Maring, 64, a gynecologist and obstetrician with three decades as a surgeon, is well known as a former physician in chief at the hospital, the man who spearheaded the creation of its new pediatric neurosurgery unit.
But increasingly, his reputation and perpetual motion revolve around his conviction that in the health professions, the kitchen must become as crucial as the clinic. Food is at the center of health and illness, he argues, and so doctors must make all aspects of it — growing, buying, cooking, eating — a mainstay of their medical educations, their personal lives and their practices."
Image courtesy of Fark.com. Pay no attention to the placement of the melons...