Longtime readers of On Wisconsin may remember the story of young Charlie Abrahams, who appeared in our pages more than two decades ago, grinning over a plate of bacon and eggs. And they come to UW Health’s Learning Kitchen from as far away as Iowa and Michigan to learn how to prepare a high-fat, low-carb diet that might control their seizures. The rest of us will gobble hundreds of grams of carbohydrates on Thanksgiving, but these chefs have epilepsy. Turkey and mashed cauliflower are also on the holiday menu, made up of recipes for a feast that contains just 10 grams of carbohydrates per diner. As Elizabeth Felton visits with her patients at UW Health’s newest facility on Madison’s east side, the delicious aroma of their prescription fills the air: the smoky tang of frying bacon and the savory fragrance of rosemary-onion dinner rolls just out of the oven.
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