What a diabetes diagnosis meant for this Halifax chef
We travel to Halifax for a CBC interview with Malcolm Campbell of Mystic
This interview is with Malcolm Campbell of Mystic—a fancy restaurant on the Halifax, Nova Scotia waterfront—who spoke to the CBC's Amy Smith.
He says he's on a CGM to monitor his blood glucose and an insulin pump. He emphasizes sleep, which I would agree is so important. I can imagine it’s a challenge to be a chef who happens to live with T1D.
He says:
Take it day by day...if you have a bad day and your glucose levels are super high all day long, start fresh the next day.
Well, yes, but I would add to that nugget of advice: don't forget to (try) and learn from the experience if possible. We all have bad…um…days.
He also rightfully notes that:
You could eat the same thing every day and take the same amount of insulin every day and get different results every day.
All that is not easy every day. I don’t know why he likes to repeat every day. It seemed like a good quote at the time.
It can be frustrating at times. It takes a lot to manage. But a result is just a result. The fact that you're checking the results and managing the condition is great!
The highs and lows are what it's all about. Here’s the link:
https://www.cbc.ca/player/play/video/9.6553339
What a diabetes diagnosis meant for this Halifax chef
This is not the way to hold a lobster. Don’t try this at home, kids. At least it’s cooked.
And here’s the Swedish chef with his experience of cooking lobster, which has nothing to do with diabetes at all. How do you bolus for lobster?And why are the lobsters Mexican?
Don’t mess with the lobsters.
Until next week, dear reader!
Keep on keeping on!
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