SCC offers Culinary Medicine Cooking Classes for a wide variety of health issues from diabetes to cancer.
Culinary medicine is a new evidence-based field in medicine that blends the art of food and cooking with the science of medicine. Culinary medicine is aimed at helping people reach good personal medical decisions about accessing and eating high-quality meals that help prevent and treat disease and restore well-being.
Culinary medicine attempts to improve the patient’s condition with what she or he regularly eats and drinks. Special attention is given to how food works in the body as well as to the sociocultural and pleasurable aspects of eating and cooking. The objective of culinary medicine is to attempt to empower the patient to care for herself or himself safely, effectively, and happily with food and beverage as a primary care technique.
Some eating patterns have been found to be as or more effective than prescription medication for some conditions: an anti-inflammatory eating pattern for rheumatoid arthritis; a ketogenic diet for epilepsy; a Mediterranean eating pattern for cardiovascular disease, advanced colon cancer, and type 2 diabetes. Several foods have been found to be as or more effective as well: legumes for cholesterol lowering; soy nuts for systolic and diastolic hypertension; tree nuts for metabolic syndrome; baked and broiled fish for heart failure; honey and milk for acute cough. For many patients, nutritious food is medicine.