I believe, and I think most Americans would agree, that the patient’s voice should be more important than the payer’s. This is especially true because the patient is usually directly or indirectly the source of money for the payer. Since the patient is the one receiving the health care, we want the patient defining value.
Ever wonder what your body is doing digesting that last meal? Or why your blood sugars don’t seem to match up with what you think your eating? You might consider a continuous glucose monitor (CGM) to find out the answers.
I’ve used these devices over the years and with a new lineup of smaller, less expensive, and longer lasting sensors I’m starting to use them more frequently. Recently, I began working with a patient who agreed to send me some of his data back to use in instructing others how utilize a CGM. Here is a screen shot.
So what do you see? After fasting overnight and into the afternoon his blood glucose has stayed under 100mg/dL even after breaking the fast with chicken and bacon. That’s a pretty ideal plot. When dinner rolls around and he eats meatloaf his glucose ‘spikes’ up to the 140s. That’s not crazy high or anything but definitely enough to cause an insulin surge and a reduction in his weight loss potential for the day. That will set him back a bit.
If you’re interested in utilizing a CGM, schedule an appointment with me and we’ll work out the details. Most insurances don’t pay for them unless you use insulin for diabetes management but the sensors cost $59-65 each and last 14 days at a time.
I plan on picking one up to track my own progress (after my birthday, that is!).
Next week I’ll be heading out to Low Carb Denver with several my colleagues from Trinity and VitalSigns. (Turns out some of my patients are going to be there too!) I’m very excited about this conference. The presenters are literally a line up of all the best authors and speakers on this topic that have been moving the pendulum for better nutritional health over the last 20 years.
That being said, I’ll be out of the office on Thursday and Friday, March 7th and 8th. Any of the patients here who need medical assistance during that time can present to the Walk-In Clinic at Trinity’s main office in Fort Sanders West and receive care under the terms of the membership. Anything that can wait till I get back is better addressed then in the normal fashion.
Additionally, I’ll be taking the week of Knox County’s Spring Break, March 18th-22nd off as I do every year to spend it with the family. I’m hoping to convince someone in the family to take another quick road trip to one of the two ‘local’ National Parks we haven’t been to yet. Fingers crossed! During that week DPC patients can use the Walk-In Clinic also along with scheduled apppointments with Dr. Hone in the Maryville office.
On April 1st we will be transitioning to a new software platform to manage our medical records and billing of your direct primary care membership. In the coming days, I will post more information detailing all the benefits this transition holds for our practice and for you as patients. The first step of this process is adjusting the way monthly memberships are invoiced.
As we currently bill in arrears it will require an adjustment in billing schedules and a partial payment for the remainder of March. Starting in April, membership invoices will cover the calendar month, not just the prior 30 days of membership.
For example, if your next billing invoice is on March 7th, that invoice covers the prior 30 days of service, that is, February 7th through March 7th. Since the new billing method won’t start until April 1st, the remainder of March (the 8th through the 31st) will need to be billed separately. The remainder of the month will be prorated for each member as described below.
In April, all memberships will be invoiced on the 1st and the invoices will be automatically drafted on one of the following days: 1st, 5th, 10th, 15th, 20th, or 25th. The date will default to which one is nearest, but after, your current invoice date. For instance, a renewal date of the 7th will become the 10th. Patients may contact the office to change the date used at any time.
All memberships will cycle on the calendar month and billing will be done for the current month of membership. Memberships will no longer be billed in arrears. For instance, a membership charge that is processed on the 10th covers the month in which it was processed, and memberships would stay current through the last calendar day of the month.
The schedule of partial payments is as follows:
Memberships that renew on the 1st through the 7th will require a 75% partial payment.
Memberships that renew on the 8th through the 14th will require a 50% partial payment.
Memberships that renew on the 15th through the 21st will require a 25% partial payment.
Memberships that renew after the 21st will not require partial payment.
These partial payments will be assessed manually on March 25th. Please contact Lainy at 244-1800 or email@example.com if you would like to change that processing date.
One of the reasons I love #DPC is that it allows me to make up my own holidays sometimes. Did you know that today is National Bring Your Daughter’s Dog to Work Day? Apparently it is. #Eli-awesomeness
A1c: 6.0 –> 5.5%
Insulin: 17.7 –> 8.3 mcIU/mL
TG: 163 –> 64 mg/dL
Wgt: 252 –> 228 lbs
#LCHF #whyIdoctor #DPC
Being careful not to create a false dichotomy, the reality is that
good food + good exercise + good sleep >> good medicine + good surgery
A study from two years ago showed the following:
1. Today, it takes an average of 24 days to schedule a new physician appointment in a large U.S. city.
2. The 24-day average noted in 2017 marks a 30 percent increase since 2014, when the average was 18.5 days. The average was 20.5 days in 2009 and 21 days in 2004, according to previous Merritt Hawkins reports.https://www.beckershospitalreview.com/patient-flow/patient-wait-times-increased-30-since-2014-5-survey-findings.html
We generally see new patients in 1-2 days. For instance, we have availability tomorrow if needed. This is healthcare without hassles, built for you.
Yesterday was our birthday! Trinity Direct Primary Care launched in 2016 and we are excited to be 3 years old. It’s nice to be out of the ‘terrible twos’, however we’re definitely still in a growth spurt which doesn’t seem to be letting up anytime soon, thankfully. Do you think we’re too old for a smash cake? Remember, you’re only young once but can be immature the rest of your life.
Honestly, we are just so very grateful for God’s sweet provision and guidance over the years and are thankful to be part of so many patient’s lives. We hope to continue for years to come.
I make ghee regularly to have on hand at home. It’s got a great flavor and a high heat point so is perfect for cooking eggs or sautéing brussel sprouts for LCHF and keto. Since it removes the milk protein, ghee is Whole30 approved.
Here’s my latest batch.
Another advantage is that it is stable at room temperature for several weeks or longer, especially in these small mason jars which seal as they cool. This makes it great for camp cooking in the RV.
I’ve also started making flavored ghee. Here are my recent creations of garlic-basil and turmeric-curry. They have a great through and through flavor. Notice that the ghee solidifies and becomes opaque when it is stored in the refrigerator.
Ghee is very easy to make. Below is an article to walk you through the steps.
I’ve started using a thick bottomed tea kettle to boil the ghee. It keeps the bottom for scorching as easily and, if you’re careful, allows for you to pour off the ghee directly into the containers without straining it.
Finally, I have two bits of advice. First, don’t turn up the heat too high or the solids at the bottom can create a strong scorched nutty flavor. Second, leave it alone until it froths up a second time. It won’t be ready until then.
Hope you enjoy it as much as I do!
Learn how to make ghee (aka liquid gold), how long homemade ghee lasts, and what its health benefits are.
— Read on www.realsimple.com/food-recipes/recipe-collections-favorites/popular-ingredients/how-to-make-ghee