Diabetes Tips from Chef Franklin Becker

By Alan Braverman

 Being diagnosed with type 2 diabetes was no shock to Franklin Becker.  Diabetes was somewhat common in his family.  Nonetheless, when he was diagnosed at 27 years old, he was distraught.

 At the time, Becker was working as a private chef for financier Ron Perleman.  As a recent graduate from the famed Culinary Institute of America, Becker was thrilled to have landed such a high-profile job. Here he was just starting out on what seemed to be a promising career, and all of a sudden his future didn’t seem so bright.

 He recalls now that, when he was diagnosed, he was at his heaviest: 240 pounds on his 6”2 frame.

 Becker knew the first thing he had to do was lose some weight.  He immediately cut out sugar from his diet and the pounds “just melted away.”  He’s now down to about 205 pounds and holding steady.

Perhaps where Chef Becker was best suited to take on the task of managing his diabetes, though, was in the kitchen.

 “The first thing I did was to start eating smarter,” Becker recently shared.  “I discovered how to eat smart.  That means eating more frequently to avoid glucose peaks and valleys.  It also means watching carbs.”

 Becker is quick to add that “watching” carbs doesn’t mean “cutting out” carbs altogether. 

 “Carbs are essential,” he continued.  “They need to be part of your diet.  But you have to have a smart and balanced approach.”

 Like most people living with diabetes, Becker’s daily routine is somewhat predictable and repetitive.  He starts his day with a small breakfast at around 8:30 or so and supplements with Glucerna power bars and shakes.  At about 11:00 in the morning, he’ll have a “mini meal” of a salad, some protein and light carbs.  Three hours later comes another round of salad, protein and light carbs.  He’ll usually have a fruit snack in the late afternoon.  Dinner is usually at 7:00, featuring fish (sometimes meat) and lots and lots of veggies.  Late at night, he may turn to one more energy bar.

 “I’ve always ‘grazed’ all day long,” he said.  “So I took that approach and made it work for me in terms of diabetes management.”

 As far as physical activity goes, Becker is on his feet almost the entire day.  While the general recommendation these days is to walk at least 10,000 steps over the course of a day, Becker usually ends up with more than 30,000.

Becker isn’t just busy in his restaurant, Brasserie in Manhattan.  He’s busy publishing cookbooks, developing television shows, creating ready-to-eat meals for people with diabetes, and dispensing advice to anyone who’s interested about how to live with diabetes.

 That’s why he’s also teamed up with the Diabetes Control for Life Program, a free, online, 24-week weight-loss program.  By logging on to www.diabeteshealthconnection.com, users can get personalized nutrition and activity lifestyle programs.

 “What I like about the program is that it’s good for anyone interested in losing some weight,” Becker explained.  “Also, they set realistic expectations.  Following the program will help you lose about five percent of your weight.  If you weigh 200 pounds, that’s about 10 pounds.  And it’s done in a healthy way.”

 The program features available online chatting with dietitians who can help answer questions with real solutions.  Participants also receive weekly motivational emails with tips and suggestions on how they can stick with their new plans and reach their goals.  Diabetes-friendly recipes from Chef Becker will be added soon, as well.