Answering Questions is a very sporadic series where I attempt to answer some of the backlog of questions I receive via email, via Facebook, or in comments to unrelated posts, the answers for which may be of interest to a broader audience. I’ve taken out any personal details and so on in the questions. Today I am answering some questions about Japanese ingredients, especially as they relate to the upcoming Japanese Cooking 101 course.
This is my second year of being a type 2 diabetic - my surgeries and other cancer treatments having somehow pushed me over the edge from the prediabetic range. Although diabetes is a very widespread disease (more than 100 million Americans are diagnosed with type 2 or pre-diabetes, a staggering number), many people have no idea what it's like to live with it, and how diabetics keep it under control. Yes, us diabetics do have to be careful about our sugar intake, or anything that makes our blood glucose levels spike. But for most of us, unless we are at a very serious level, manage to live with it pretty well.