Paula Deen has diabetes. In other news, water is also wet.
Okay, it’s not really news. It was really more of a when than an if.
However, if two years ago she had come out in her brash style and said, “Y’all, I have diabetes. Just like a lot of you. And you know, I looove my Southern Food, but I think I can tweak these recipes so they fit in more with the dietary changes my doctor says I need to make,” well, I would have stood up and applauded.
But she didn’t.
She continued to profit. It’s not even the whole continuing with her fat and sugar fueled recipes that really bothers me. I get that she is the brand that sells her product. But to cut a deal with Big Pharma to hawk diabetes meds all the while promoting unhealthy food choices, like a hamburger with donuts as the bun (I had angina just writing that), well, that just, as I am sure Paula might say, sticks in my craw. It’s deception.
However, what REALLY pisses me off is her lame ass excuse that she cooks with
crap high fat/high sugar ingredients because they are cheap and the average American can’t afford prime rib (this is from her little spat with Anthony Bourdain). BULL SHIT. High fat/sugar is Paula Deen’s brand. She knows you can make good, healthy food on a budget, but:
A) that doesn’t promote her brand (so fewer profits).
B) doesn’t get her advertising dollars (again with the $$).
C) she may not like the taste of food made with less than 2 sticks of butter.
Eating healthy and tasty food for less is accomplished much the same way as eating high fat, high calorie food for less is accomplished. Since Paula Deen isn’t promoting fast food, we’ll start with the premise that the ingredients for her recipes come from the grocery store, just like the ingredients for the meals that I make.
This weekend I made a very healthy dinner for two nights and lunch for the 3rd day with about $10 (9 meals as there are 3 of us at a meal). All ingredients from Safeway.
Meal 1 (dinner): Roast chicken, made the gravy from scratch (stock from the giblets and separating the fat, of course, from the pan juices), mashed potatoes with 1% milk, and carrots with a hint of lemon butter (1 tsp butter per serving). I stuffed the cavity with the lemon (which came from my boyfriend’s garden, but a store bought lemon works too!).
Meal 2 (dinner): Home made chicken noodle soup with the stock made form the chicken carcass, and left over potatoes, carrots, no fat egg noodles and celery.
Meal 3 (lunch): Left over soup.
So when Paula Deen hides behind “economics,” it smacks of back peddling and damage control. Just like her claims of eating in moderation. The kind of high fat, often chemical laden concoctions that she serves are very difficult to eat in moderation, unless a serving size is a tablespoon.
One thing about her brand has been the ideal of honest home cooking, you know real people food. Unfortunately, honestly seems to be the only thing that she is serving in moderation.