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May/June 2012
11
Q
What first went through your mind when you were diag-
nosed, and why did you wait so long to announce it to
your fans?
A
Any diagnosis from a doctor takes a while to set in. You
know, you have to learn how to live with it. I had agora-
phobia for 20 years until I was able to overcome it, so I felt
pretty good that it only took 2½ years to deal with this new
diagnosis. I talked with Michael, Jamie, Bobby, my doctor,
and those close to me first. But for my fans, I wanted to bring
them a solution, not just walk out and say, “Hey y’all, I have
diabetes.”When I got to know the folks at Novo Nordisk and
we developed Diabetes in a New Light, I knew that I had a
great solution to share with my fans.
Q
So many have accused you of being a hypocrite because
you promote “over-the-top” recipes. What would you like
to say to those critics?
A
I don’t have anything to say to my critics, just to my fans,
who have been amazing. To them I say, “I love y’all so
much.”My “over-the-top” recipes have never been meant to
be eaten every day, and for most I talk about how they should
only be enjoyed at special occasions or in moderation. After
all, when Jamie was little and allergic to peanuts, I wouldn’t
send him over to a friend’s house and tell the parent that their
kid couldn’t eat peanuts.We all have to measure what we eat
for our own diet because every one of us is different.
Q
How are the recipes in your magazine going to change?
A
I am going to continue the Southern cooking traditions
that my family has passed down to me and still cook that
comfort food that we all love. But I am going to add versions
of the recipes so those who need something a little different
can still enjoy them. Look at the great versions of my recipes
that Bobby has created in his magazine column,
Bobby
behind the
scenes
Lightens It Up,
and is sharing on his show,
Not My Mama’s
Meals
. Here’s the thing, I’ve always encouraged moderation.
And for those special events like holiday parties or family
reunions when you want a showstopping recipe,
Cooking with
Paula Deen
will give you plenty of options for the occasion.
Q
You have had such a positive attitude in the midst of the
press storm. What has been most disappointing or both-
ersome since your diagnosis?
A
I’ve lived my life overcoming challenges and have seen
how that has inspired my boys, Michael, and my fans. I’m
really not disappointed, but actually happy that I have lived
long enough to deal with issues like my health and similar
challenges, which millions of Americans face daily. I hope I
can inspire these folks to move their lives forward.
Q
How have you changed you lifestyle since your diagnosis?
A
My lifestyle, like everyone else’s, changes constantly, and I
work with my doctor to ensure that I stay healthy. I have
always eaten in moderation, but you know, people see me on
TV two or three times a day cooking all these wonderfully
Southern, fattening dishes. In reality, that’s only 30 days out of
365, and it’s for entertainment. People have to be responsible
for themselves.
Q
Since you’ll still offer readers decadent recipes for enter-
taining and special occasions, where in the magazine are
readers likely to find recipes more wholesome and light?
A
You’ll find my lighter recipes throughout the maga-
zine. The column
Bobby Lightens It Up
shares satisfying
healthier versions of traditional dishes, while sections like
Paula’s Weekly Five
and
Jamie’s Family Table
offer wholesome
recipes for ordinary days, when it’s important to eat good
food that tastes great, too.
Paula sat down with key members of
her magazine staff, Brian Hoffman and
Rebecca Touliatos, to discuss her
diagnosis, circulating untruths, and
how this news affects her work.
Paula Dishes on
Life with
Diabetes