I live in France, where health at every size is still mainly considered as a way to encourage people to stay at high weight... You know what I mean, France is THE country of beautiful and model sized women (irony)!
As my doctor doesn't know where to refer me for any diagnostic center or practitionner, I have to find out myself, and also, to find out if it is inclusive or not, whatever marginalized identity considered...once there, so too late.
I would like to find out someone like you in my country, and work together to change things.
It would depend on the magazine. if it was just about cooking delicious food that would be fine. It it was about using food to manipulate body size, or discussed food in a way that could be be harmful to those dealing with eating disorders (food moralization, dividing foods into good/bad, healthy/unhealthy etc.) then it wouldn't be appropriate since it could harm those who came to the office for help.
"dividing foods into healthy / unhealthy". Do you think people with diabetes should be concerned whether foods are divided into high and low glycemic foods? Those are certainly divisions that would concern them and could reasonably be seen as healthy / unhealthy.
I'm so glad that you asked about this! It's very common that people confuse the broad concepts like "healthy and unhealthy" with specific food impacts like how a food might impact blood sugar. That said, even the idea of "high and low glycemic food" is complicated by things like the difference between glycemic index and glycemic load, the fact that different people's bodies respond to the same foods in different ways (for example, two people can have T2D and one will have a large blood sugar spike after rice, but not potatoes, and the other will be the opposite,) as well as weight-neutral options to mitigate the impact of foods that are considered "high glycemic" on blood sugar. Luckily, I have a piece coming out on this very newsletter tomorrow addressing this concept with the help of Dr. Greg Dodell who is a weight-neutral endocrinologist. Make sure to subscribe if you don't want to miss it and thanks again for the great question!
Hi, and thank you for your work!
I live in France, where health at every size is still mainly considered as a way to encourage people to stay at high weight... You know what I mean, France is THE country of beautiful and model sized women (irony)!
As my doctor doesn't know where to refer me for any diagnostic center or practitionner, I have to find out myself, and also, to find out if it is inclusive or not, whatever marginalized identity considered...once there, so too late.
I would like to find out someone like you in my country, and work together to change things.
Hi Sandrine,
I'm sorry that you are dealing with this. Here is some information about people I've heard of doing this work in France:
https://pratiqueinclusive.school.ventture.com/course/details/comment-integrer-lapproche-anti-regime-a-sa-pratique
https://www.linkedin.com/in/marilou-morin-laferriere/?originalSubdomain=ca
There's also Gabrielle Deydier, author of On Ne Naît Pas Grosse.
I also wrote some cards about asking or inclusive care that have been translated in French in case that's helpful:
https://danceswithfat.org/2019/12/16/cards-to-help-fat-patients-at-the-doctors-office-english-and-french-versions/
I hope that helps, you definitely deserve better than what's been happening.
Would a magazine on food and or nutrition be considered "diet culture" and why?
It would depend on the magazine. if it was just about cooking delicious food that would be fine. It it was about using food to manipulate body size, or discussed food in a way that could be be harmful to those dealing with eating disorders (food moralization, dividing foods into good/bad, healthy/unhealthy etc.) then it wouldn't be appropriate since it could harm those who came to the office for help.
"dividing foods into healthy / unhealthy". Do you think people with diabetes should be concerned whether foods are divided into high and low glycemic foods? Those are certainly divisions that would concern them and could reasonably be seen as healthy / unhealthy.
I'm so glad that you asked about this! It's very common that people confuse the broad concepts like "healthy and unhealthy" with specific food impacts like how a food might impact blood sugar. That said, even the idea of "high and low glycemic food" is complicated by things like the difference between glycemic index and glycemic load, the fact that different people's bodies respond to the same foods in different ways (for example, two people can have T2D and one will have a large blood sugar spike after rice, but not potatoes, and the other will be the opposite,) as well as weight-neutral options to mitigate the impact of foods that are considered "high glycemic" on blood sugar. Luckily, I have a piece coming out on this very newsletter tomorrow addressing this concept with the help of Dr. Greg Dodell who is a weight-neutral endocrinologist. Make sure to subscribe if you don't want to miss it and thanks again for the great question!
I love this. I usually work in food access/community kitchen spaces, and I’m going to work on applying these ideas there.