Another Unfortunate Experiment - Diabetes in Situ?
At NZ's National Women's Hospital, 30 years ago women diagnosed with carcinoma in situ (CIS), were not all treated with the best available care. This became known as "The Unfortunate Experiment."
In NZ today, because insulin testing is only available in main hospitals and can only be ordered by a few specialists, a pre-diabetic condition Dr Joseph Craft calls "diabetes in situ" is not diagnosed.
Diabetes in situ is something most people over 40 have developed, even though your doctor says, "You are healthy." This is about where you draw the line between sickness and health. It's also about when you first understand that if you don't make some changes to your lifestyle, you are headed for major problems.
In the diagram below, we're showing the insulin response to a glucose drink over four hours. (You usually see the glucose response on a similar graph.) The people on the red line using the common HbA1c test , or a fasting glucose test would be diagnosed as diabetic. The people on the blue line are healthy. Those on the yellow or orange line, according to Joseph Kraft, have diabetes in situ, but in NZ, they would not be identified as being at risk.
So are you at risk? If you are over 40, and you live in NZ, probably, even when your doctor says you are "healthy."
Here are some clues. Do you weigh more than you did at 25? Do you have problems controlling your weight? Do you eat snack foods a lot? In your blood tests, are any of the following high: blood pressure, triglycerides, or fasting glucose. Is your HDL cholesterol low? Do you have trouble sleeping? Do you retain water easily? Family history of diabetes, stroke or heart disease?
Does that include most of us? I guess so. What can we do? There's lots you can do. Read the link attached to this post. Read the two previous posts. That will keep you busy for a while. Become aware, and take an active interest in your own future.
Can you crack Today’s neighbourhood conundrum?
Without a bridle or a saddle, across a thing, I ride a-straddle. And those I ride, by help of me, though almost blind, are made to see. What am I?
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Kalle
"Sports and travelling run in the family, and that's kind of what's led me to come to New Zealand."
"I grew up in a small town in Finland. My dad was involved with sports all his life, he was a shot putter, discus thrower, powerlifter, we traveled quite a bit when I was a kid. He never mentioned much of the rugby days. He just said he broke both of his shin bones playing rugby, so he said, ‘never play the sport, It's crazy.’
I started playing when I was 18. I played my first cap for the Finnish national team in 2014, we won the Finnish championship with my club. Rugby is not a big thing in Finland.
I moved here to play rugby in 2017. The club that wanted me to come over was Methven Rugby Club. They got me here and they were like, ‘what do you do for work? I’d just finished chef school in Finland. ‘We'll get you a job at Mount Hutt as a chef, you can do that while you play rugby with us.’ I said, ‘Perfect. Yeah, I'm in’.
I've always loved food. My mum was an amazing cook, and still is. When I was studying tourism I worked in some hotels in Finland, and I saw how the chef's worked. I just loved the kitchen vibe and I was like, Yeah, that’d be something I'd love to do.
I've had more of a culinary journey In New Zealand than in Finland. I started at Mount Hutt, after that I worked at The Dubliner in Methven. I worked as a senior pizza chef at Sal’s for maybe six months then worked as chef de partie at Cellar Door. At Eliza's Manor, I worked myself up to a junior sous chef. Then the opportunity came to work my first head chef job at Moon Under Water.
We're privileged to have a busy atmosphere, we can try new things and get a bit creative. There are no TV’s, just come here with your family or with your mates, play board games, to socialise.
I really want to drive the local food and ingredients through the menu. We don't mind spending more for quality ingredients as long as it's supporting New Zealand businesses. We just love to use local. And it's pub food, but I feel like it's elevated.
I play club rugby here for the Christchurch Football Club, the oldest club in New Zealand and I still play regularly for the Finnish national team, whenever they can fly me over to play."
- Kalle
View more stories, or nominate someone: @humansofchch
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This one was sent in by your fellow neighbour, can you figure it out?
What is first white then red and the plumper it gets the more the old lady likes it?
Do you think you know the answer to our daily riddle? Don't spoil it for your neighbours! Simply 'Like' this post and we'll post the answer in the comments below at 2pm.
Want to stop seeing riddles in your newsfeed?
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