Sam Talbot, a New York City chef and former contestant on the “Top Chef” reality TV show, has been a type 1 diabetic since the age of 12. And, as a Charlotte native, he has consumed his fair share of delicious Southern fatty, carb-laden foods.
Over time, Talbot has been able to reconcile his medical condition with good food that doesn’t raise his blood sugar levels sky-high. His book “The Sweet Life: Diabetes Without Boundaries” (Rodale, $32.50) provides 75 recipes that are tasty and diabetic-friendly, mixed with tips on living a healthy existence with the chronic disease.
Here are some highlights from an interview with the chef, who has scheduled a book signing Tuesday and plans to tape a cooking segment with Dr. Sanjay Gupta of CNN:
Q: So is the book more like a cookbook or a lifestyle book?
A: It’s both. There are recipes and tips. It also goes through my life, from puberty to young adult to present day. It’s quite a journey.
Q: As a diabetic, what are some key alternative ingredients you can use to keep your blood sugar levels in check?
A: Sugar substitute Truvia has been a godsend. It has awesome flavor and is natural. It doesn’t raise your glycemic index at all. And you don’t have to use processed white flour. There’s flax meal, coconut flour.
Q: What’s your take on Paula Deen waiting three years before publicizing she has diabetes while promoting plenty of calorie-rich foods on her TV shows?
A: Diabetes is a very serious, complicated disease. It’s a tricky scenario for her. Traditional Southern foods are high in fat and cholesterol and sugar. Being from that part of the country, it’s been my lifetime goal to have those same flavors — but tweak them a bit to make them healthier for the mind, body and soul.
Q: So you’re not going to badmouth Paula, are you?
A: I’m from the South. I’m polite!
Book signing
Sam Talbot
5:30-7 p.m. Tuesday. Cook’s Warehouse. 1544 Piedmont Road, Suite 403-R, Atlanta. 404-815-4993, www.cookswarehouse .com.
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