Los Angeles, Calif.
Type 1 diabetes means that no two days will easily be the same. Eating the same food at the same time each day and taking the same insulin dose the same number of minutes before that meal will not guarantee the same blood sugar result when measured at the same one or two hours’ time after that same meal.
The body’s many metabolic functions might vary from day to day and can’t yet be predicted or controlled. Likewise, the effects of unplanned or unexpected external events on the mind and body’s stress response can’t yet be controlled.
Mood and cognition are affected when blood glucose levels are out of the normal range. Doing everything possible to control the controllable variables (like what is eaten and when) gives a person with type 1 diabetes the best chance to think, feel, and behave normally from one meal to the next.
Rosales, Pangasinan, Philippines
Your article on people who eat the same lunch every day touches on the subject of ritual. I wonder if that is really the crux of the matter. After all, people have incorporated all types of little rituals into their daily lives for thousands of years; maybe eating the same lunch every day is just one of the possibilities. If I had to pick some kind of ritual to ground me or anchor me a bit more firmly in this chaotic world, the daily lunch ritual doesn’t sound like such a crazy one.
Jan Michał Zapendowski
We also asked readers:
What’s lunch to you? Do you eat the same PB&J every day, or do you find joy in varying your midday meals?
Here’s how readers responded.
As a teacher in the late 1960s, I brought the same easy lunch to work every day. I would eat a two-and-a-half-ounce mini-can of tuna, a slice of whole-wheat bread, a one-ounce piece of cheddar cheese, and an apple in the teachers’ lounge. After witnessing several months of this, the other teachers had a good laugh when the news broke about the dangerous levels of mercury in tuna. I became and still am a proponent of variety as the wiser approach to eating. To quote Oscar Wilde: “Everything in moderation, including moderation.”
Chevy Chase, Md.
When things are good (approximately 70 percent of waking hours), my breakfast is always a banana and black coffee. My lunch is always from Subway, and is always the same: double-chicken-breast chopped salad, with lettuce, spinach, onions, and (lots of) black olives.
In the other 30 percent of waking hours, I eat a wide assortment of fatty junk. And drink too much.
I’ve been bringing my lunch to work with me daily since 1986. Early in my professional career, I recognized that I gained significant weight from eating restaurant meals for lunch and began brown-bagging it as a result. (Back then, we called the weight gain “secretary spread.”)