According to Diabetes Australia, more than 300 Australians are diagnosed with diabetes daily—approximately one person every five minutes. Amid this rising health crisis, Dr. Sue Radd advocates for a meatless diet as a powerful strategy for managing diabetes effectively.
Currently, nearly 1.9 million Australians are living with diabetes, making it the fastest-growing chronic condition globally. Dr. Radd, a dietitian, has authored Food as Medicine: Cooking to Prevent and Treat Diabetes, a book filled with vibrant, easy-to-follow recipes that aim to help individuals control their diabetes through dietary choices. The collection includes a variety of healthy options—breakfasts, starters, soups, salads, main courses, sides, and desserts—all designed to be prepared in the home kitchen.
Dr. Radd emphasizes the link between meat consumption and type 2 diabetes, promoting plant-based proteins as superior alternatives. She highlights legumes and minimally processed foods, such as dried beans, peas, lentils, and various flours like chickpea and lupin, as excellent sources of protein that can help combat chronic diseases.
In an interview with The Senior, Dr. Radd pointed out that aging is a significant risk factor for diabetes. “As we age, it becomes increasingly vital to pay attention to our lifestyle choices, especially for those over 50. Research shows that adopting a healthy lifestyle can significantly enhance quality of life,” she stated.
She further explained that the concept of “food as medicine” can positively influence not only longevity but also the quality of life for those with diabetes. “Diabetes often leads to disabilities,” Dr. Radd noted, stressing the importance of dietary interventions.
Dr. Radd advocates for gradual dietary changes rather than overwhelming shifts. “For someone resistant to dietary modifications, it’s beneficial to nudge them toward better choices,” she explained. “Even small changes can yield significant results; it doesn’t have to be all or nothing.”
Her book includes a seven-day meal planner, along with simple swaps to make meals healthier—such as replacing white rice with brown basmati or using oats instead of sugary cereals. It also covers optimal cooking methods, kitchen equipment, food storage, and tips on portioning meals.
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