When Sandra Tomlinson’s husband, Kelvin, was diagnosed with type 2 diabetes, she started knowing how to cook healthcare meals without prejudice to taste.
Although she was offered educational sessions on how to change recipes to help him, she was concerned that her service could lead to marital conflict.
South London says: “They were not asking me to feed my husband, the divorce will come in the family,” says South London.
But after their lives changed overnight, something had to change. I started finding help in creating healthy transformations on traditional jamaican dishes.
“I knew that I had to help my husband, but I didn’t know how. Suddenly, I felt the meals that we always loved were outside the border, and I felt lost in an attempt to find out what was better for him,” she says.
She knew that type 2 diabetes was linked to the consumption of carbohydrates and sugar consumption, but she did not understand the importance of controlling the sizes of parts and that it was serving parts of her family, which was very large.
Although trying to change the family’s shopping habits and changing the existing dishes themselves, Tomlinson felt that she needed more information about re -modification between the Caribbean recipes that she always made. In the end, I encountered a scheme to make it.
the healing The program was founded in 2016 by Professor Louise Goff, an academic nutritionist at the University of Leicester, whose inspiration was to launch after finding the NHS diabetes education program that did not include information about African and Caribbean foods.
Participants work for seven weeks through a curriculum of diet and lifestyle, with a special focus on converting high-carbohydrate foods that were eaten in African Caribbian societies-such as Yam, Banana and Kokafa-to something more suitable for diabetes.
“People were talking to me about how not to talk about these programs about African or Caribbean foods, so they enjoyed being in a room with other people with diabetes – but they returned home and could not take that advice and apply it to their lifestyle,” says Jouf.
“Many of our patients felt that their foods were evil and were told to stop eating their foods, which were traditional and culturally important, such as the Yames and Casava.”
Since its launch, the program had more than 300 participants participating in their curricula and workshops, which were based in London. Now, the experimental plan expands to Birmingham and Manchester, hoping that it will become part of the NHS official diabetes program.
“It was the best thing ever. Tomlinson said:” Not only for my husband but for the family in all fields because everyone is now eating the right way. “For me, it was a lifelong lesson, and I am happy because the generations are now here in my family I have taken.”
The program is particularly important given the ethnic variation with regard to type 2 diabetes, with the presence of blacks in the United Kingdom Two times most likely To develop the disease compared to their white counterparts.
“We know that it is especially for carbohydrates, the sizes of the parts are very large in African cultures and the Caribbean Sea region, so we really look at this and focus on replacing carbohydrates with vegetables and more protein. We also focus on cooking with less salt and oil, so Look at the spices that are usually used and encourage the package spice type to homemade spices.
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Emma Pike, Vice President of Welfare at Diabetic The UK says that there is an “urgent and continuous need to treat inequality in caring for diabetics”, and that “education programs are a major part of support for people with type 2 diabetes.”
“It is very important that the information related to physical activity and healthy eating is culturally appropriate, and the Heal-D is a great example of how to work closely with societies to form education can help ensure that information and support meet their needs. We look forward to seeing the experimental results that You will be reported by the broader Heal-D.
Jouf believes that the scheme goes beyond the content of sugar or carbohydrates, and helps people express their identity. She said: “You should be completely able to continue eating goods that are important to your identity and background and who are you.”
The shelling of the Yam and the Raro Recipe from the Heal-D program
ingredients:
427g Bona Yam (New Yam)
150g turnip, prior and washing
1 sweet yellow pepper, cubes
1 sweet red pepper, cubes
4 garden eggs
Chopped chopped tomatoes, a small tin
4 chopped mushrooms
1 red onion, cubes
Survey sea locust powder (optional)
½ Scotch Bonet pepper (optional)
Two tablespoons of washed locust
1 Maggie Cube (optional)
1 teaspoon of the season
1 teaspoon of curry powder
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For a bombing:
Wash, chip and visit yam. Put the yam in a frying pan, ensuring the water covering the entire yam by 1 cm. Boil for 15-20 minutes-it’s ready when the fork says it is applicable. Drain when it is applied. Using the back of a wooden spoon, balance it in a soft shell. A block of fist on Clingfilm and formed in a ball.
For Kale Riro:
Add chopped canned tomatoes to the pan over low heat. Slide in ½ Scotch Bonet pepper (optional). Add red onions, cubes. Add curry powder. Add Maggi Cube. Add the washed locusts between the beans. Four garden eggs are added, chopped. Add four chopped mushrooms, red pepper and yellow. Cook over low heat for three minutes. Add 150 grams of turnip – pre -washing. Add dried sea locust powder (optional). Rao Rao service with a yam ball bombed.
