Hard to find the time to post much content, and this fall was not exception. 

I am proud to announce two accomplishments that have happened almost simultaneously and a change in the office as a result..

1.      I passed my exam and am now certified by the Integrative and Functional Nutrition Academy. I proudly display IFNCP after my name. Working towards this certification allowed me to review the basics of the nutrition work I do and to learn from some of the best and brightest in the integrative nutrition community about how they practice and what they believe is important. It served as both an affirmation and an update of the work I have been doing and I have gained both new insights and a credential I proudly display.

2.     I have been hired by Fairview Hospital to facilitate the community health work I am so passionate about. I am tasked with facilitating the creation of a network of providers and to engage the community in making sure we are prepared to meet the health needs of all in our community in our changing health and financing environment. I have been excitedly talking to lots people, convening working meetings and working with the state and federal government agencies to make sure we are making decisions based on the best information possible. More importantly, I am working to make sure that all voices are heard in this discussion so that the health care our community gets is the health care it wants.

Because of all this new work, my colleague, Eileen Bote, RD, LDN, IFNCP, will be seeing patients in my office on Fridays. I am very excited to welcome her . Please see her bio on my about page and know that you can make an appointment with either of us and get the same approach and the same high quality care.

Food Is Medicine


Our food supply and our environment are under attack. We are consuming chemicals, such as glyphosate (Round-up) and emulsifiers as well as genetically modified crops whose unintended consequences include increasing our exposure to glyphosate as well as introducing unintended genes with poorly documented consequences into our bodies. Much of the food we eat is nutritionally deficient and most packaged food is filled with chemicals that the human system is unfamiliar with at best, and  at risk from more often.

So, how do we take all the information we receive about how to eat and go out into the world and actually eat?

In a perfect world, all the food we eat would be grown organically with minimal chemical input and would be grown from non-GMO seed. Our animal protein would come from animals raised outdoors that get exercise and natural food sources. We would drink mostly pure, clean water and be able to enjoy our coffee, chocolate and occasional desserts or sweet treats. We would walk at least an hour a day in our daily lives and get most of our exercise through activities of daily living. We would have our hands in the dirt occasionally and come in contact with nature at least weekly.

The reality is that living this way is a challenge in our culture. If I try to eat as specified above, even without eliminating food groups, but simply try to eat whole food that has been properly raised and minimally processed, my options would be limited. I would begin to get anxious about where I was going to get my food from. Can I get to the store that has this food available to get what I need in the house? And what about when I eat out? What restaurant can I go to? What can I order? And, visiting friends – they might try to poison me in their ignorance.

Fortunately, most of us possess and amazing amount of tolerance and resilience. So, as with many things in life, there is the need to find balance. It is important to understand the risks of occasional exposures versus regular exposure. For some people, pesticides make them immediately ill and they cannot tolerate occasional exposure; for others, their detoxification system works well and they can manage the exposures. For some people, gluten sets off a 6 month autoimmune cascade that can perpetuate some nasty autoimmune illnesses, for others it will simply cause a spike in blood sugar and increase carbohydrate cravings. And for some people, peanuts will kill them. For those who have severe reactions, it is imperative to identify the foods that that are dangerous, and, equally imperative, to be able to put the other concerns on hold in social situations so as to not create extra stress and social isolation.

For those without these severe reactions, the first thing of importance is to know that eating well most of the time is protective againstmany of the potential ill effects of exposure to foodsthat are less healthy.  Whole real food contains many nutrients that support a healthy immune system, a well-functioning brain, and abundant energy.  Therefore, it is helpful to eat these foods whenever you can. Second, it is important to not become obsessed with ‘rules’. Rules generally tolerate being bent and even broken sometimes. I have a friend who needlepointed a pillow that says Perfect is the Enemy of Good and I quote this often. Food, good company, a relaxed environment, these are nourishing and life-giving. Stress is a killer, as is isolation, at least as dangerous as consuming some GMO food or food treated with pesticides. It is good to avoid the toxic foods and chemicals in our environment as much as possible, to do our best to minimize our exposures to things that may stress our biochemistry.  It is less healthy to create high levels of stress in working towards this. Each of us, in our minds, needs to weigh, to parse all the pieces of the equation and come up with a formula that allows food and eating to contribute to our overall well-being, not to detract from it. The truth is that food is nourishing and nurturing and it is a good thing. Eating should be a pleasure. Relax and enjoy food!

Here are some resources for sorting out the technical and access information: - the Environmental Working Group evaluates pesticide residues in produce and provides other guides to food and nutrition - provides information on local farms where you can buy real food


Why you need a nutritionist

Did you know:

• 70% of your immune system is in your gut

• Your gut has its own brain – the enteric nervous system

• What you put into your body impacts your gut and therefore every aspect of your health

• Food is information; it signals the body to release hormones that can influence genetic expression and well as providing the nutrients we need.

• Medications have an impact on how your body uses nutrients and they are affected by the foods you eat

• Stress can change the environment in your gut and contribute to food-related symptoms

• Many chronic illnesses can be mitigated through diet and lifestyle changes

• Food chemicals can interfere with the normal functions of the digestive system and metabolism, leading to chronic illnesses

Did you know there is a documented relationship between:

• Pesticide exposure and ADHD

• BPA consumption and behavioral problems

• Gluten and autoimmune disease

Did you know:

• Cruciferous vegetables support your body’s ability to detoxify

• Protein is necessary for your body to detoxify

• Dark red and blue fruits and vegetables are anti-inflammatory

• Gluten and dairy can be pro-inflammatory

Did you know that there is evidence that changing what, and sometimes how, you eat can decrease your risk of diabetes, heart disease, obesity, alzheimer’s disease, and help to alter the course of those diseases as well as rheumatoid arthritis, autoimmune diseases, many digestive disturbances, lyme disease, chronic fatigue and others.

A good nutritionist, can not only help you figure out what you need to do to be healthier, a good nutritionist can help you figure out how to overcome the barriers you have to actually make those changes. 

A good nutritionist is your ally in changing your behavior around food.