ciety. Only 10 percent of Americans meet dietary guidelines.
With the exception of certain cholesterol medications, which some studies showed can reverse heart disease to an extent, there is no pill that cures diabetes, hypertension, high cholesterol or heart disease. The best we can do with medication is to slow disease progression, and pills come with side effects. What actually can reverse diabetes and heart disease and also prevent cancer is a plant-based diet. Why not prescribe food, then, as an adjunct to medication?
Practicing culinary medicine is a low-cost, accessible and culturally adaptable intervention. This entails educating patients about a healthy diet — one rich in vegetables and fruits and low in processed foods and animal products — and how to cook it. Physicians should share this message, given their role as trusted sources of advice on health, diet and wellness (even though the traditional medical school curriculum doesn’t prepare them to do so).
It doesn’t take long to make a difference: physicians who spend 5.5 minutes talking to patients about nutrition can improve patient health enough to reduce or eliminate medications. I practice medicine by teaching patients to cook, knowing that about a third of Americans don’t know how.
Changing both medical and food culture won’t happen overnight, and it will take many hands. The medical center of the future would include a teaching kitchen and nutrition education for all. Families with chronic diseases and limited resources would have access to fresh produce through food pharmacies, perhaps even grown on site. And patients who take on the big challenge of changing their lifestyle will have ongoing support from their medical providers, with the help of health coaches and technology.
This vision may seem far-fetched until you consider the health care savings that could be realized by preventing disease: one study estimated that the broad adoption of a diet low in red meat and sugar intake would lead to $735 billion per year of global health-related cost savings in 2050.
It’s time to return to the roots of modern medicine, and begin again to harness the power of food as medicine.
Dr. Linda Shiue, an internist, is a chef and director of a teaching kitchen for patients in San Francisco. Twitter: @spiceboxtravels
Auntie Doll’s Heart Healthy Multigrain Roti (Indian Flatbread)
Yield: 6-8 rotis
1 cup whole wheat flour
½ cup rolled oats
2 T. ground flaxseed
¼ tsp. salt
1 cup warm water
canola oil or coconut oil for greasing skillet
1. Make oat flour by pulsing rolled oats in a food processor or high-speed blender.
2. Combine wheat flour with oat flour, flaxseed and salt.
3. Add enough water to make a soft and pliable dough. Cover with a damp cloth and allow to rest for 20 minutes.
4. Divide the dough into 6-8 small (golf ball-sized) balls, then use a rolling pin to roll each ball into a thin, flat circle, about a 5-inch diameter.
5. Heat a nonstick or cast iron skillet and add a thin layer of oil.
6. Cook until brown one side, then flip and brown on the other side.
7. Serve warm with dal or any other Indian dish.
Trinidadian Dal (Yellow Split Pea Soup)
Dal, which can be made with pretty much any legume, can be enjoyed as a soup or a side dish, depending on how thick or thin you make it. In Trinidad, it is made with yellow split peas and made on the watery side, served as a sauce alongside roti and curry.
1 cup yellow split peas
2 cloves garlic
2 tsp. saffron, turmeric or curry powder
salt and black pepper to taste
½ sliced onion
5 cups water
½ tsp. cumin
1 T. canola oil
1. Bring water and a pinch of salt to a boil.
2. Add the rest of the ingredients except the cumin seed, bring back to a boil, then simmer, covered, for at least 30 minutes until the split peas are soft..
3. Use a swizzle stick (a type of whisk used in Trinidad) or an immersion blender to thicken slightly.
4. In a small frying pan, heat a tablespoon or two of oil, then add cumin seed. Pour the spiced oil on top of the dal before serving.