Taming Sugar Cravings and Balancing Blood Sugar: What I Learned at Monica Pope's New Food-as-Medicine Dinner
Photo by Mai Pham A salad of steamed rainbow chard and pickled red cabbage is beautiful, nutrient rich, and won't cause your blood sugar to spike.
"If there's one thing you remember from tonight, remember 15 grams," said Ali Miller, a registered dietitian who practices functional medicine. It was the inaugural dinner for the new Food-as-medicine dinner series she'd designed with chef Monica Pope at Sparrow Bar + Cookshop, and we were about half-way through her lecture on how to tame sugar cravings and balance blood sugar.
My ears perked as I committed her message to memory: "I want you to think of 15 grams of carbs as a virtual slice of bread. So if you look at the label on that yogurt you're planning to buy, and it says 45 grams, it means you're eating three slices of bread; and if you have a milkshake that contains 90 grams of carbs, it's like eating seven slices of bread."