My Nutrition Journey

My journey in nutrition began with my deep curiosity as a researcher when I was a young teen. At that time, I experienced a variety of health conditions including rashes, migraine headaches, nausea, dizziness, and food allergies/sensitivities/intolerances. Doctor after doctor after doctor told me over and over that my health conditions were being fabricated in my head and the only solution to feel better was to take a pill. This advice didn’t sit well with me.

On a personal quest, I learned how nutrition could treat my health conditions. I spent countless hours “tunneling” through anecdotal and scientific, evidence-based information, linking useful data together then applying what I learned to my own health. Back then, the Internet and chain stores like Whole Foods and Trader Joe’s didn’t exist. To learn, I had to rely on my mother and books from the library and the small, hard to find family-owned neighborhood health food store. 

I learned how to use food and supplements therapeutically to make myself feel better. Over time, my understanding of the subject grew to the point that gradually family and friends began approaching me with their own nutritional questions. What began as a hobby has become a life pursuit in helping others to lead healthier lifestyles.

I have a unique food-centered approach that asks the fundamental question “What food or ingredient is causing me to feel sick and unhealthy today?” I live day by day, one ingredient at a time. Constantly analyzing ingredients in foods and reading nutrition labels.

I have learned how healthy foods are incompatible with me. Foods like spinach, butternut squash, and salmon. There’s a list of approximately 100 foods I cannot eat. If I eat even one of these foods, I’ll experience a symptom or combination of symptoms that can last momentarily or hours or days. To avoid symptoms and maintain my health, I have a limited safe foods list that works for me. I created this list from a combination of different sources – lab results from different tests (food allergy, food chemical sensitivity and intolerance, and a genetic test) then integrated with concepts from Paleo, FODMAPs, GAPS, low histamine, low oxalate, and alkaline/acidic diet plans. I have learned to integrate my way of eating with my family, who actually has their own set of food allergies and sensitivities. We keep our menus simple and real to accommodate everyone’s needs. We have learned how to eat at home and out at restaurants.

In parallel to my nutrition journey, I also have a unique business background as a conference program developer and project manager for global business and scientific conferences. I have been involved in this work for 25 years. My conference and nutrition lives integrate well. I can stay on top of the latest trends in life sciences, epi(genetics), microbiome, and personalized medicine and transfer that knowledge as a clinician to help my patients. For example, I use genetic testing products from Genetic Direction, Interleukin, and Pathway Genomics to help patients with weight management goals.