A Video About Cooking as Therapy
I want to revolutionize healthcare and start with your telephone.
On my iPhone I can view restaurants, make a reservation. I can look to see what trips I have taken. I can book a trip, and it will tell me when the plane will land. I can check the entire contents of the New York Times in a few seconds. The phone will remind me of an appointment, and tell me how long it will take to drive. Do you know what your phone can't do- look at ALL of your medical records. You can't go to an app on your phone to make a doctor's appointment.
Today most medical records are "computerized" and that is called "Electronic Medical Records" (EMR). That is funny because those computerized medical records are not as good as what your iphone can do for you.
I shouldn't own your medical record, you should. The hospital shouldn't own your medical record- you should. When a patient asked for some medical records from the hospital here is what happened - the request went to the hospital. The hospital put the request at the bottom of a pile of other record requests. At some point the 300 pages of hospital records were faxed to where the patient wanted them. It took way too long for that patient to get her record. Not to mention all the paper, ink, toner, and other costs. Sometimes they never get faxed, and sometimes when they get faxed to my office, or a hundred other offices - they get misplaced, lost, or trashed.
The fax is technology from the 1800's that was in wide use in the 1980's and is still used today. But imagine this if your medical record was really owned by you. Here is how it should work:
You come to see me and I borrow your medical record. It is in the "cloud" but access is on your phone. Then everything I add to your medical record is instantly there for you. You want to see what I said, or recommended, It is all in a secure cloud, because who wants hundreds of pages clogging up your phone. But you can access it as quickly as you can find an article from the 1970's New York Times (It took me 3 seconds to get a recipe from the NY Times that was from 1971).
You go to a cardiologist, the record is immediately in your medical record. If I need to see it, zip- you give it to me. No need for me to have you fill out a request. No relying on the cardiologist office to receive it, process it, and then send it off to me. You have the record, and I need to see it -- you grant me access then and there and I have it. You develop an allergy to a drug, it is instantly noted, and if you end up in a hospital they see the allergies or drug reactions. If you have a car accident, or a stroke, or a heart attack and cannot talk your medical record is there - instantly available to your doctors who are taking care of you. They know your medications, allergies to medicine, all the operations you have had - in an instant.
The reality is most hospitals pay 20 million for a computerized medical record system. Sadly computer medical record from one hospital cannot integrate into other computer medical record systems from another hospital. In fact none of the companies selling computerized medical record systems integrate with other. Hence, medical record departments have someone who prints out part of the record and faxes it to the requesting doctor, hospital, or patient. There is no instant transfer of information.
But with technology available right now, if you owned the record and you want to make an appointment with me- you don't need to call, you make a reservation as easily as making a restaurant reservation with OpenTable. If you need blood work to follow some condition you will get a reminder to get it, and it tells you that you can get it at the local Costco, Blood draw center, or Walgreens. Then you get the results, and if you want to ask the doctor what it means you notify on your phone the results with a query. You need a prescription refilled, you grant your doctor your information and they can refill it easily - unless it is something they need to see you about, then they can put in a request for you to make an appointment and you do it without making a call and listening to our bad music and the announcer telling you how important you are.
Think about when the doctor comes to talk to you about your surgery, like me. When I talk I shoot a video of that conversation - with my instructions on the video of what you need to do. You can show the video to your family. Did I forget to tell you something - instant communication with me asking if you can drink this or that after surgery.
Imagine you have hypertension, and you input your food and I - online -help you make choices that decrease your hypertension and it gets rid of one of your medicines. Why? Because you take your blood pressure daily and I can see your blood pressure and the effect it is having by you making better food choices. Just like you input your food into fitbit. Any doctor you choose can see your BP daily, and tell you it is time to stop a medicine.
I want to revolutionize health care. I want health care to be centered around you- you are the owner of it. When you are the customer and an owner of a place you have a lot of power - when you own the restaurant you have attention paid to you, and respect. Well, that is how you should be in the system - you are not a patient - you are a customer-owner. You have your medical record, you should never have to beg for it.
Dr. Terry Simpson, MD is a physician, research scientist, weight loss surgeon, cook, author, husband, dad, and a proponent for healthy eating.
The other way to revolutionize your health is in your kitchen. We have a lot of good studies behind what foods work. Did you know if you follow the DASH diet and restrict sodium that you can have better blood pressure control than if you took the common medicines for blood pressure? Imagine, you eat your way into health. Medicines are great, if we need them, but where we start is what you eat.
Having written several books, articles about weight loss, and the science behind it - Dr. Simpson has always insisted that his weight loss surgery patients not just eat less – but eat better and cook.
I spend more time teaching my patients to cook, than I do operating on them.
When it comes to food, Dr. Simpson is an advocate of getting the best product and cooking it. His flavor for fruits and vegetables came from his backyard (in Ketchikan, Alaska) and mother's table. Terry's mom, his first teacher in the kitchen, used Alaskan fresh fish, berries from their yard and root vegetables "like a scientist in a lab."
His blog called YourDoctorsOrders.com is devoted to teaching healthy living - and many times debunking popular myths about what is healthy and what is a fad.
If you don't know how to cook, you are at the mercy of the worst cooks, be it a restaurant, or re-heating processed food - none of which will help you stay healthy.
Some of Dr. Simpson's favorite recipes are found on this site - they are the ones he teaches to his patients on a daily basis.
Dr. Simpson started his career doing molecular research and virology - with DNA engineering.
As an Alaskan Native (of Athabascan descent) he serves on several boards and has helped transform health of all Alaska Natives. He is currently on the Southcentral Foundation – a primary care foundation that has provided a model of health care for the nation. Those transformations led to the prestigious 2011 Malcom Baldridge award for health. He is also a member of the Joint Operating Board for the Alaska Native Medical Center. For his work Dr. Simpson received the National Indian Health Board 2013 Area Impact award.
The proof is in the Nuka model of Care of SouthCentral Foundation. This model has increased access to primary care physicians and decreased health care costs. Our current system in the United States is broken - and continues to lead to increasing costs with less benefits. We have shown how to reverse that
Alaska Natives love their culture, their food, and they stay far more healthy eating their subsistence foods than when they venture into the processed foods brought to Alaska.
Dr. Simpson received his undergraduate, graduate, and medical degree from The University of Chicago. He did his surgical residency at Virginia Mason Medical Center, in Seattle. He did his culinary medicine training at the Goldring Institute at Tulane in New Orleans.