By Christine Salins.
Although Australians have amongst the highest life expectancies in the world, almost one in two Australians live with one or more chronic conditions such as arthritis, type 2 diabetes, osteoporosis, heart, lung and kidney disease.
Around 1.3 million Australians are registered as living with type 2 diabetes, while another half a million are thought to be affected (an overall figure of 1 in 20 Australians).
You’d think that as a medical doctor and a sports medicine clinician, Peter Brukner might have avoided this fate, but at the age of 60 he was diagnosed with pre-diabetes.
Having followed the dietary advice of his own profession all his adult life, he did a deep dive into the research surrounding diabetes and quickly reversed his dietary practices, ditching high-carb, low-fat for low-carb, high-fat.
The Professor of Sports Medicine at La Trobe University lost 13 kilograms and dramatically improved his metabolic health. To help others achieve remission, in January 2021 he created an online program called Defeat Diabetes. Having seen the success of the program over the past two years, he was motivated to write a book to reach even more people.
The Diabetes Plan (Macmillan Australia, $36.99) offers a message of hope for those wanting to avoid diabetes, reverse a type 2 diabetes diagnosis, or reduce (or ditch) the need for diabetes medication.
Mostly a guide with a small number of recipes (around 45), the book has meal plans, FAQs and real-life case studies. “Ultimately, type 2 diabetes is NOT a chronic progressive disease, and I want people to know that with the right approach, you can defeat (it),” he said.
The book’s low-carb version of a pub favourite will satisfy your cravings for a hearty schnitty. This nourishing meal is packed full of protein, antioxidants and iron.
PORK SCHNITTY WITH BUTTERY CABBAGE
Serves 2
Pork Schnitzel:
¼ cup almond meal
¼ cup Parmesan cheese, grated
¼ tsp lemon zest
¼ tsp paprika
¼ tsp salt
½ egg
2 pork loin steaks (180g each)
1 tbsp olive oil
Buttery-Cumin Cabbage:
4 tbsp butter, unsalted
1 tsp cumin seeds
1 small head green cabbage, finely shredded
¼ cup chicken stock
salt and pepper
- Start by cooking the cabbage by heating the butter in a large pan and add the cumin seeds and cook for 1 minute or until fragrant. Add the cabbage and stock. Cover and simmer for 15 minutes, stirring occasionally. Season with salt and pepper.
- Meanwhile, while the cabbage is simmering start on the schnitzels: In a bowl mix the almond meal, parmesan, lemon zest, paprika and salt together.
- In another bowl, lightly beat the egg.
- Cover the pork loins with plastic wrap and pound them until flattened to around ½ cm thick.
- Dip the pork chops in the egg, then the almond meal mixture.
- Heat the oil in a large frying pan. Once it’s hot, fry the schnitzels for 2-3 minutes on each side, until golden brown and cooked through. Transfer to a paper towel-lined plate.
Serve with slices of radish, lemon wedges, healthy mayonnaise and a little tabasco sauce.
Tip: Make schnittys the night before and store them in the fridge overnight for a quick meal the next day.
Recipe and image from: The Diabetes Plan, by Dr Peter Brukner, Macmillan Australia, $36.99.
