Q: You’ve written in the past about the importance of a balanced gut microbiome for our general health. Are there studies on how poor gut health might contribute to skin disorders like psoriasis? I keep thinking this might be helpful.
A: Scientists are now investigating the links between the balance of gut microbes and skin diseases such as psoriasis. One review found that dietary changes, traditional Chinese medicine and probiotics improve gut microbiome diversity and lower inflammation in psoriasis sufferers (Frontiers in Cellular and Infection Microbiology, Aug. 7, 2024).
Q: You have written about some post-COVID-19 problems, but you have not mentioned COVID-19-induced insulin resistance. After having the virus twice, with mild cases both times, my doctor noticed my fasting blood glucose is now in the prediabetes range.
I avoid sugar and maintain a low-carb diet, yet my glucose is higher than normal. Online research shows that this is a real phenomenon, and my doctor doesn’t disagree.
Luckily, I have found that taking a combination of magnesium and berberine at bedtime seems to get it down in a normal range most mornings. Are there other natural approaches I could use to control my blood glucose and prevent full-blown diabetes?
A: There is strong evidence to support the link between previous COVID-19 infections and the risk for prediabetes and diabetes (BMC Public Health, Sept. 12, 2024; Journal of Clinical Endocrinology and Metabolism, Oct. 18, 2023).
Our “eGuide to Preventing & Treating Diabetes” offers many nondrug approaches to blood sugar control. You can find this online resource under the Health eGuides tab at peoplespharmacy.com.
Q: I moved from England to Provence a year ago. In this region of France, farmers use no pesticides nor GMO products. We now eat seasonally, hardly any beef at all, some pork and the amazing local lamb, which grazes on thyme and rosemary.
Mostly, we eat a lot of fish and the local olive oil. We buy from local markets. The goat cheese is local and delicious and the fruit — cherries, strawberries, melons, tomatoes — are out of this world. We only use the supermarket for paper products and washing powder. In other words, we don’t eat processed foods and are not part of the corporate food industry.
This is why we live here. I’m originally from the U.S. and when I return to visit family, I don’t know what to eat. When the children come here, they are amazed at the taste of food. Why doesn’t the U.S. adopt this approach, which seems healthier as well as more satisfying?
A: It all has to do with values. As you have pointed out, farmers in your part of France value the flavor that comes from traditional agricultural practices, such as avoiding pesticides. Perhaps sustainability is also a high value.
In the U.S., we put more emphasis on price. Consumers want low prices, while producers attempt to maximize their profit. In addition, we seem to value convenience. All those local products you mentioned are only available when they are in season, whereas you can get tomatoes or even strawberries throughout the year in U.S. supermarkets.
We agree that the approach you’ve described is healthier. The health hazards of consuming ultraprocessed foods, however cheap and convenient they may be, may not be worth the price.