{"id":1462,"date":"2025-06-08T12:30:36","date_gmt":"2025-06-08T11:30:36","guid":{"rendered":"https:\/\/www.mespot.me\/blog\/?p=1462"},"modified":"2025-06-08T12:30:36","modified_gmt":"2025-06-08T11:30:36","slug":"taking-back-control","status":"publish","type":"post","link":"https:\/\/www.mespot.me\/blog\/taking-back-control\/","title":{"rendered":"Taking back control"},"content":{"rendered":"

The chef has always considered himself pretty healthy. He was never overweight, he’s naturally very strong, and he has an active job. I have never seen him eat a ready meal in the time I have known him, and he rarely resorts to takeaway food. It therefore came as quite a blow to him when, back in January, he was diagnosed with type 2 diabetes.<\/p>\n

In truth, I was not so surprised. For a long time I had observed his penchant for couscous, pasta, and baguettes, all in enormous quantities. In true Meditarranean style, his breakfast of choice was an espresso and a croissant, preferably an almond one. Knowing that there was a history of type 2 diabetes in his family, I regularly pointed out that it might be a good idea to make some changes. What I was unaware of at that stage however, was what was also occurring outside of the flat. All manner of sweet treats were being enjoyed, of course with no trace of them when he got home!!<\/p>\n

Given his dislike of all things medical, I am not quite sure what prompted him to go for a blood test…possibly because he couldn’t bear to listen to me any longer. The diagnosis was very clear (I didn’t say I told you so!!).<\/p>\n

The diabetes test<\/h2>\n
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In the UK, one of the most common ways to measure blood sugar levels is the HbA1c test, which shows the average blood glucose level over the past two to three months (no escaping there then!). It works by detecting the percentage of haemoglobin (a protein in red blood cells) that has glucose attached to it. The results are interpreted as follows:<\/p>\n

Below 42 mmol\/mol (meaning that 42 of every 1 000 haemoglobin molecules have glucose attached to them)\u00a0 – normal range<\/p>\n

42-47 mmol\/mol – prediabetic<\/p>\n

Above 48 mmol\/mol – diabetic<\/p>\n

The chef had reached 52mmol\/mol. Time for action.<\/p>\n

His reponse<\/h2>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/article>\n

I always think the point at which one receives challenging news of whatever sort, is a pivotal one. Despite how it might feel, there\u00a0are always choices. What I admire about the chef is that he is very capable of making the more challenging ones, and his discipline and determination are exceptional. Once he puts his mind to something, there’s no stopping him. And so ensued the most serious health drive I have ever witnessed! My usual recommendation is to take one thing, work on it and establish the habit, before moving on to the next. That way, change is more likely to stick. That wasn’t what happened here.<\/p>\n

Here, in essence are the changes<\/a> I advised him to make. He made them all, pretty much overnight:<\/p>\n