Diabetes – a family tradition

FACT: Blacks with diabetes are more likely than whites to have a major health risk: uncontrolled blood sugar.

I’ve found many studies that confirm this, but none that answer the question “why?” Of course, they suggest it might be access to medical care, but one article mentioned “intensity of treatment.” Reading between the lines, it was hard for me not to think that “intensity of treatment” could mean “level of patient involvement.”

How many times have you seen a friend or relative with a condition like diabetes start eating something and at the same time say “I really shouldn’t be eating this” or “I’ll pay for this later.” Well the sad thing is that they will pay for it. Blindness. Amputations.  Heart Disease. Kidney Failure. Nerve Problems. Death.

On the subject of eating as it relates to diabetes, I found the following (from an old article at http://www.blackhealthcare.com/BHC/Diabetes/Description.asp) to be interesting;

Some recent evidence shows that the degree to which obesity is a risk factor for diabetes may depend on the location of the excess weight. Truncal, or upper body obesity, is a greater risk factor for Type 2 diabetes, compared to excess weight carried below the waist. One study showed that African Americans have a greater tendency to develop upper-body obesity, which increases their risk of Type 2.

Although African Americans have higher rates of obesity, researchers do not believe that obesity alone accounts for their higher prevalence of diabetes. Even when compared to white Americans with the same levels of obesity, age, and socioeconomic status, African Americans still have higher rates of diabetes. Other factors, yet to be understood, appear to be at work.

I have no idea if I have a typical family. I do know that I can name three relatives, off the top of my head, who received kidney transplants. I can name one that underwent poor circulation related amputation, two that have “the scar” from heart surgery and the list goes on. What kind of legacy is this? Not one I want to continue.

Let me know your thoughts…

The article I referenced is http://diabetes.webmd.com/news/20060825/controlling-diabetes-black-white-gap

The Pros and Cons of “Soul Food” – comment on health

A CC visitor to the site asked about the stories behind soul food. I found a site which may prove helpful and I welcome the comments of others. However, I must say that I’d suggest attendance at a black church picnic (if you can somehow locate one). It’s always great to see the variation. One person’s grits are thicker than another. One person’s greens use mustard seeds and cut up pork, while another may use cayenne pepper and bacon.

The great benefit, and detriment, of the traditional food is noted here:

The popular term for African-American cooking is “soul food.” Many of these foods are rich in nutrients, as found in collard greens and other leafy green and yellow vegetables, legumes, beans, rice, and potatoes. Other parts of the diet, however, are low in fiber, calcium, potassium, and high in fat. With high incidence of diabetes, hypertension, heart disease, and obesity, some African-Americans have paid a high price for this lifestyle. Economically disadvantaged families may have no other choice but to eat what is available at low cost. Fresh fruits and vegetables, lean meat, and seafood are not as readily available at low cost.

For dietary information and suggestions about things to cut out of the food to make it healthier, visit:
http://ohioline.osu.edu/hyg-fact/5000/5250.html
For a brief history, visit:
http://www.sallys-place.com/food/cuisines/african_american.htm

Pigs feet, Turnip greens and more…Questions about traditional foods…

So I was thinking about the parents some of my older relatives eat and the reasons the foods became a part of our culture.

Turnip greens – It seems with all “greens” it boils down to the fact that as slaves, we got the scraps, we couldn’t eat the actual turnip, but we got the greens.

Pigs feet, frog legs, chitlins (or chiterlings), tongue – I mean really. I can’t eat this stuff. Maybe some chitlins, but I can’t be around when they’re being cooked. If you’ve been there for it, you know that smell is something that sticks with you.

I must admit, I LOVE oxtails, hammocks, whether in a stew or done dry with rice

I was just wondering how many young African American people are still eating what our ancestors were forced to eat. I think that’s a valid part of the discussion regarding eating habits. There was a time when we didn’t have the option to eat well and we only got the leftovers. Also, I know I have some relatives that are still cooking with lard. Heart disease and diabetes affecting our community the way it is, something needs to change.

Vitiligo

Vitiligo is most common among those with dark skin. I have relatives who have been dealing with this skin condition for quite some time. Vitiligo is often genetic and shows up before or during one’s 20s. It can be hard to figure out because sometimes the skin’s pigment returns. The most difficult part about vitiligo, at least from my perspective, is the social aspect. A lot of people don’t know what it is and it’s most likely not enjoyable to explain it.

I’d like to know about your experiences with vitiligo. When did it show up? Have any treatments, like phototherapy or creams, worked?

Tattoos and Black Skin

I have three small tattoos and I’m pleased with all three. However, I know that some people have a negative reaction to tattoos depending on their skin. It is recommended that if someone wants a tattoo but knows they keloid (development of rubbery scar tissue), they get a very small test tattoo. I also know that the color in two of my tattoos is not as bright as I thought it would be. As I have medium dark skin, I understand this is quite common.

Have any of you had large or small tattoos? If so, did they come out as you wanted? Any extra scarring? Any discoloration? Recommendations for good colors depending on one’s skin tone?