Dorothy Mullen Wants You to Eat Your Vegetables

Dorothy Mullen Wants You to Eat Your Vegetables

Note from Wolfram Alderson, CEO, Hypoglycemia Support Foundation: I have written about Dorothy Mullen in previous blogs.
“Shortly after meeting Dor at a food systems conference in San Francisco where we were both presenting as “thought leaders”, I flew to New Jersey for the basic facilitator training of Suppers. I wrote shortly thereafter that Suppers has discovered the Holy Grail of Lifestyle Change. Before assuming that I have joined some airy-fairy cult in New Jersey, hang on – I want you to know that The Suppers Programs is one of the best examples of applied science I have ever seen.”
I can’t say enough about the impact Dorothy has had on me and countless others. Here is incredible story about her and her work.

This is the story of “Dor” Mullen, founder of Suppers, a learn-by-doing program where people learn to cook, taste, and feel their way to vibrant health.

“Be strategic,” Dorothy Mullen said to a board member of Suppers. “There’s nothing better for fundraising than having your founder come down with metastatic cancer.”

Tears wiped. Business plan meetings scheduled. Moving forward.

This is the story of “Dor” Mullen, founder of Suppers, a learn-by-doing program where people learn to cook, taste, and feel their way to vibrant health.

Here is her story. And here are some of our stories. We are among the many who want to keep Suppers going. Not just to honor and remember Dorothy, not just because Suppers is so important to so many people, but because we believe Suppers — and its principles — have the power to make Princeton — and New Jersey — and the nation — healthier.

— Marion Reinson, member of the Suppers transition team


Suppers Programs founder Dorothy Mullen. Photo by Gina Masessa. 

Patient Narratives

Patient Narratives

The transformative power of patient narratives in healthcare education

Patient narrative and experience are too often ignored as a resource for improving educational and regulatory practices, say Rebecca Baines, Charlotte Denniston, and James Munro

The narratives we share about ourselves and others are an integral part of our everyday lives. They are the medium through which we communicate, celebrate, and educate, providing a common currency that has the potential to be accessible to all. However, despite the repeated sharing of health and illness accounts around the world on a daily basis, the meaningful involvement of patient narratives in the education and regulation of healthcare professionals is perhaps yet to be fully realised.  

While there are some clear areas of excellence, there are also some clear areas of resistance to working with patient narratives. But why? What is the perceived risk of listening to patient voices for educational purposes? What power do patient voices have when expressed in their own, unaltered form and language?

Read the whole article by clicking here.

What is “personalized nutrition” and what does it have to do with blood sugar health?

What is “personalized nutrition” and what does it have to do with blood sugar health?

For much of modern nutrition history, a rather large assumption/concept has dominated thinking by experts in nutrition as well as in the general population: the “one-size-fits-all diet“. An example is the U.S. government food pyramid, or the current iteration “MyPlate”. Almost every government peddles some version of this – and sadly most are wrong… just look at the pandemic of metabolic diseases plaguing our planet.

In reality, current science supports the idea that nutrition plans and diets should be tailored for individuals, their culture, genetics, microbiome, environmental exposures, metabolic health, etc. Science supports using data to make decisions about what you eat, not fads, macronutrient ratios, etc. Modern nutrition science requires us to learn some actual science, use validated information to support decisions about what we eat, and last but not least, to cook and eat whole, real food (not food-like products and additives).

This means, when you hear someone tell you how to manage your blood sugar by giving you rote directions from a standardized diet plan, or worse yet, proffers some half-baked diet philosophy, commercialized proprietary food product regimen, or snake oils in form of expensive supplements, health-shakes, etc., then walk away. Some may do better on a low-fat diet, some on a low-carb diet, some on plant-based foods, and others on an animal-based foods – or all of the above. Don’t let food fanatics and philosophers, and with all due respect, kettlebell instructors, mislead you about what is good for you.

Added sugar? Processed carbohydrates? That isn’t food or nutrition, so it is a “no-brainer” to cut these out.

Regrettably, some (many) healthcare institutions and providers don’t have a clue about nutrition – just look at the last meal you had in a hospital – either as a patient or as a visitor. Less than 30% of doctors are required to take a nutrition course during medical school. This means you have to shop around, find the right expert to guide you: someone who uses actual data, and then tailors a plan for you based on what the data and the science say, not their opinion or belief system. It is relatively easy to sort out the charlatans from the professionals – the professionals gather information, ask questions, and then formulate a plan… the charlatans just prescribe the same thing to all their patients, like you are a member of a herd. Don’t be part of the herd – be heard! 

Below, we share a few articles and resources for you to get acquainted with this issue.

This diagram by the Nutrition Coalition shows that the diets recommended by the U.S. Government are basically all the same.

To Infinity and Beyond

To Infinity and Beyond

From a paper by folks at NASA

The Effects of Blood Glucose Levels on Cognitive Performance: A Review of the Literature

AIM: To investigate whether perceptions of task difficulty on neuropsychological tests predicted academic achievement after controlling for glucose levels and depression.


Blood glucose, or blood sugar, is sugar in the bloodstream that easily passes the blood-brain barrier. The regulation of blood glucose involves the pancreas, liver, brain, and several hormones. Glucose is a simple sugar, which is an immediate source of energy for cells. Our brain uses a large amount of energy, and is dependent on blood glucose as its source of energy. The primary source of glucose is carbohydrates or starches and sugars, and consumption of these carbohydrates affects the rise and/or fall of blood glucose levels. Normal blood glucose levels in healthy (non-diabetic) adult individuals range from 70–110 mg/dl, and up to 140 mg/dl after meals. Consumption and digestion of all foods containing carbohydrates will raise blood glucose levels; however, some foods will raise levels at different rates than others. Because the brain cannot store glucose, it requires a continuous supply of glucose to function properly. Any shortage in this availability of glucose to the brain has adverse consequences for its functioning.

Reduced blood sugar level, or hypoglycemia, is “an abnormally low plasma glucose level that leads to symptoms of sympathetic nervous system stimulation or of central nervous system dysfunction” (Merck & Co., 2001). Hypoglycemia has been found to induce adrenergic symptoms such as nervousness and tremor as wells as central nervous system symptoms such as tiredness, confusion, and slowed mental function (Lincoln & Eaddy, 2001). Hypoglycemia occurs when glucose is released into the bloodstream more slowly than needed, when body glucose is used up too rapidly, or when excessive insulin is released into the bloodstream. The first signs and symptoms of low blood sugar can begin to occur below 70 mg/dl, although this varies from individual to individual. Hypoglycemia’s effects on the central nervous system also include symptoms like deficiencies in coordination, headaches, blurred vision, anxiety, and dizziness (Field, 1989). Normal glucose regulation varies throughout the day. Circadian rhythms, time of day, and glucose tolerance have been reported to be associated with varied blood glucose levels. In some cases, performance has deteriorated only on certain tasks (e.g., sustained attention task) and glucose tolerance was worse in the afternoon, rather than in the morning.



Whether or not an added sugar or sweetener is “healthy” must be determined by science, and so far, whether caloric or non-caloric, “natural” or “artificial”, these food additives are a question mark in terms of human health. However, many hope for a non-caloric sweetener that has no negative health impacts.
Alluluse is the new kid on the block – d-Allulose (previously referred to as d-psicose), a C-3 epimer of d-fructose, has 70% sweetness of sucrose, is rarely found in nature, and therefore is referred to as a rare sugar. The FDA has determined that products using allulose are exempt from declarations of total carbohydrate and added sugar.
This study shows results that indicate “dietary supplementation of D-allulose especially influences postprandial hyperglycemia and obesity-related hepatic steatosis, without exercise therapy or dietary restriction. Therefore, D-allulose may be useful as a supplement for preventing and improving obesity and obesity-related disorders.”

d-Allulose enhances postprandial fat oxidation in healthy humans.


What Is Allulose and Is It a Healthy Sweetener?

Everything You Need to Know About Allulose, The Sugar Substitute That’s Having a Moment

Other Clinical Evidence

Establishing maximum one time and daily dosing

Might help people lose weight and body fat “…The high d-allulose group revealed a significant decrease in not only body mass index (BMI), but also total abdominal and subcutaneous fat areas measured by CT scans compared to the placebo group.”

Possible Side Effects

Gastrointestinal Tolerance of D-Allulose in Healthy and Young Adults. A Non-Randomized Controlled Trial

Is allulose healthy?

(Excerpt from Everything You Need to Know About Allulose, The Sugar Substitute That’s Having a Moment)

It’s been well documented that low-calorie or no-calorie sweeteners (such as saccharin, aspartame, and sucralose) may not be the healthiest substitutes for sugar. In 2017, after reviewing 37 studies — seven of which were randomized controlled clinical trials lasting an average of six months, while the rest occurred over a 10-year period — researchers from Canada found that artificial sweeteners were linked to an increased risk of weight gain and obesity, along with cardiovascular conditions, including high blood pressure, diabetes, and heart disease.

Also, in a 2014 article published in the Journal of Toxicology and Environmental Health, Part A: Current Issues, study authors discovered that sucralose, as well as the artificially produced food fillers maltodextrin and glucose, were shown to suppress the good bacteria in the gastrointestinal tract, which could lead to weight gain and obesity.

However, the initial research on allulose is encouraging.

“Although the sample sizes have been very small in studies conducted on humansallulose appears to lower blood glucose and insulin levels, which may be promising to those with diabetes,” says Erin Palinski-Wade, RD, CDE, author of 2-Day Diabetes Diet: Diet Just 2 Days a Week and Dodge Type 2 Diabetes. “Animal studies also suggest it may have a positive impact on body composition, helping to reduce visceral ‘belly fat.’ ”

In fact, a 2017 study published in the Journal of Agricultural and Food Studyfound that rats who drank water with a syrup containing allulose and other rare sugars for 10 weeks gained less weight, had less abdominal fat, and had lower blood glucose and insulin levels than rats who were given water mixed with high-fructose corn syrup.

Palinski-Wade explains that even though allulose is absorbed into the blood, the majority of it is excreted in the urine without being used as fuel, which is why it does not have seem to raise blood sugar or insulin levels. “It also resists fermentation in the gut, so it is unlikely to cause gas or bloating like some sugar alternatives,” she adds.

And so far, researchers have not recorded any negative side effects. “This compound appears to be safe and unlikely to cause harm in moderate consumption,” says Palinski-Wade. “However, there is always a risk for individual sensitivities when it comes to any food or additive.”