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. . FOOD DRINK NUTRITION DIET: DIET : MEDICAL: DISEASES: DIABETES : FOOD DRINK NUTRITION DIET: CHEFS: Open Letter From a Chef/Dietitian to Paula Deen . . Open Letter From a Chef/Dietitian to Paula Deen Cheryl Forberg, RD Posted: 1/19/12 07:47 PM ET Huffington Post http://www.huffingtonpost.com/ cheryl-forberg-rd/paula-deen-diabetes_b_1217485.html . A shorter URL for the above link: . http://tinyurl.com/7efvzuy . . Dear Paula, . First off, let me say that me say that I am sorry to hear your announcement that you have been diagnosed with Type 2 Diabetes (DM2). I want to make you an offer: Let me help you. Let me work with you and to control your diabetes through proper diet so you don't have to take any medications. . I've done this before, many times in fact, and I am confident I can help you. But most important, I don't want the millions of Americans suffering from diabetes to think the only way to control the disease is through a prescription. . I understand you've modified your diet (and are sharing your new recipes with others), and I applaud your efforts. But I'm here to tell you that you can do so much more with diet and lifestyle changes. . As the former nutritionist for NBC's "The Biggest Loser" and the co-author of the show's eating plan, I personally counseled and worked with every one of the 250-plus contestants for 12 seasons from 2004 to 2011. One in four of them began with the same type of diabetes you have: They all left without it (and without taking prescription medication). In fact, U.S. News and World Report recently ranked the diet I co-authored the No. 1 Diet for Controlling Diabetes. . Of course, there are cases of diabetes that need medication, but Paula, why don't we work together to show people that there are other ways to control it? You may not present yourself as a role model, but I am urging you to lead by example on this important issue. . snip . I worked in restaurants in San Francisco for a year before I realized restaurant life wasn't for me and I chose another path -- working as a private chef for families who could afford to have their own chef. At the time, the interest of most of my private clients was healthy cooking -- low fat, low salt, low sugar, low cal or some combination thereof. Since there were few chefs at the time that knew much about nutrition (and few nutritionists at that time who knew about cooking) I taught myself how to adapt my recipes to suit the needs of my health-conscious clientele. My burgeoning culinary awareness coupled with the healthy approach led to high demand. To explore the bounds of how far I could go designing nutritious meals that also tasted great -- and to understand the physiology of why my clients were eating a certain way -- I returned to school at UC Berkeley to earn a degree in Nutrition and Clinical Dietetics along with my Registered Dietitian credential. . . The complete article may be read at the URL above. . . 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