Foot care for diabetics during Haj

Updated 29 October 2012
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Foot care for diabetics during Haj

Taking good care of your feet is an important task while performing Haj, since your feet are at increased risk of injury, cuts and burns. This is even more important if you are diabetic. People with diabetes, mostly those with poor control, are prone to foot infections. Some diabetics can also have nerve damage that will cause numbness and a decreased sensation in their feet so they will not feel a wound or burn. In such an event, injuries can go unnoticed for a while until hospitalization or even amputation are necessary.
The feet of people with diabetes are more prone to complications, due to correlating nerve damage and a loss of feeling. This is called diabetic neuropathy. A decreased blood supply to the feet, or vascular disease and a decreased ability of many kinds of body cells to properly perform their duties, also increases the risk of foot problems.
Avoid walking barefoot, as you might step on a sharp object, or burn your feet on the intense heat of the ground. Wear shoes that fit comfortably. Chafing or cutting footwear can easily damage your skin. Take care not to injure your feet during long walks, especially when throwing stones at the jamarat (stone pillars). Get callused or fissured skin treated, as it can break easily.
If you want to avoid complications of diabetes, then monitor your blood sugar level regularly. Wash your feet daily with water and soap and inspect them for sores. It is good practice to do it while doing your wudu (ablution). After washing, make sure you dry off well, especially between your toes using a towel or a gentle tissue paper. Keep the skin moisturized and soft by using lotions and creams and don’t forget your heels. Use a mirror if you cannot see your feet well, or ask a family member or friend to check your feet for damage.
In case of prolonged pain, if your foot becomes swollen or excessively reddish, and of course if you have a cut or blister no matter how small, please consult with the nearest clinic. Don’t uses traditional medicine, chemicals or adhesive tape on your skin.
Women can wear appropriate soft socks and men should also protect their feet but keep in mind the ihram rules (to reach the state of purity required for pilgrims). Use protective footwear with a good fit and keep in mind that it must be either open from the front (exposing the toes) or the back (exposing the heels) as part of the ihram rules.
When you finish Haj and are ready to break your ihram, you can cut your nails. Remember to cut them straight across, don’t go deep in the corners and use a file to smoothen rough edges. Don’t tear your nails or remove skin from your feet.
Avoid soaking your feet in hot water or using hot water bags on your legs. Also do not cauterize your feet for alkay (medicinal burning with a metal blade) or hijama (cupping) as that can lead to severe wounds, especially for those with poor circulation.
For minor cuts and superficial abrasions you should wash the area with soap and clean water, or use any disinfectant and dry it well. Then apply antibiotic ointment and cover the area with cotton gauze. Do not use adhesive tape on the skin, and do not get it wet again, not even for wudu. As soon as you can, visit the nearest clinic for a medical consultation. If you burn your feet or step on a sharp object, don’t try to treat the wound yourself.
Make sure to follow up with the clinic as requested by the doctors, especially when the wound becomes deeper or bigger, or if the area does not improve in three days. When the wound or burn is not totally healed in three weeks or the area around the wound becomes red, or hot, or bad smelling pus develops, return to your clinic immediately.
May Allah forgive all your sins, accept your Haj and cure all your ailments.

— Dr. Khalid M. Edrees is a consultant foot and ankle surgeon. He is certified by the American Board of Multiple Specialities in diabetic wounds. Follow him on Twitter @DrKhalidEdrees

Email: [email protected]

 


Book Review: ‘Padma’s All American’ Cookbook

Updated 19 December 2025
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Book Review: ‘Padma’s All American’ Cookbook

  • For her, the true story of American food proves that immigration is not an outside influence but the foundation of the country’s culinary identity

Closing out 2025 is “Padma’s All American: Tales, Travels, and Recipes from Taste the Nation and Beyond: A Cookbook,” a reminder that in these polarizing times within a seemingly un-united US, breaking bread really might be our only human connection left. Each page serves as a heaping — and healing — helping of hope.

“The book you have before you is a personal one, a record of my last seven years of eating, traveling and exploring. Much of this time was spent in cities and towns all over America, eating my way through our country as I filmed the shows ‘Top Chef’ and ‘Taste the Nation’,” the introduction states.

“Top Chef,” the Emmy, James Beard and Critics Choice Award-winning series, which began in 2006, is what really got Padma Lakshmi on the food map.

“Taste the Nation,” of course, is “a show for immigrants to tell their own stories, as they saw fit, and its success owes everything to the people who invited us into their communities, their homes, and their lives,” she writes.

Working with producer David Shadrack Smith, she began developing a television series that explored American immigration through cuisine, revealing how deeply immigrant food traditions shaped what people considered American today.

She was the consistent face and voice of reason — curious and encouraging to those she encountered.

Lakshmi notes that Americans now buy more salsa and sriracha than ketchup, and dishes like pad Thai, sushi, bubble tea, burritos and bagels are as American as apple pie — which, ironically, contains no ingredients indigenous to North America. Even the apples in the apple pie came from immigrants.

For her, the true story of American food proves that immigration is not an outside influence but the foundation of the country’s culinary identity.

“If I think about what’s really American … it’s the Appalachian ramp salt that I now sprinkle on top of my Indian plum chaat,” she writes.

In this book Lakshmi tells the tale of how her mother arrived in the US as an immigrant from India in 1972 to seek “a better life.”

Her mother, a nurse in New York, worked for two years before Lakshmi was brought to the US from India. At 4 years old, Lakshmi journeyed alone on the 19-hour flight.

America became home.

Now, with visibility as a model and with a noticeable scar on her arm (following a horrific car accident), she is using her platform for good once again.

Lakshmi is merging her immigrant advocacy with her long career in food media.

The photo of her on the cover, joined by a large American flag, is loud, proud and intentional.

The book contains pages dedicated to ingredients and their uses, actual recipes and, most deliciously, the stories of how those cooks came to be.