I am a Registered Dietitian & Integrative & Functional Nutritionist and former Certified Diabetes Educator with over 15 years of clinical nutrition experience.
I practice a holistic and integrative approach providing science-based guidance on food and diet along with nutritional supplements where appropriate. My strength lies in my ability to explain complicated nutrition and scientific concepts in plain language which I then put into everyday practical dietary advice.
I have a unique approach to nutrition counselling. I have the solid education & training of a dietitian but know that there are many points of views outside this model, and I incorporate them into my practice.
Diabetes Diet: Moderate carbohydrates, limit fruit juice, limit the amount of starch-rich carbohydrates, choose more non/low-starch vegetables, include controlled amounts of fiber-rich foods at each meal, consume healthy fats, good portions, avoid sources of trans fats, increase intake of omega-3 fats and limit foods with added sugar.
Selenium plays a huge role in preventing mercury toxicity. It maintains the antioxidant glutathione peroxidase which protects vital tissues and brain from oxidation and inflammation. But swordfish, shark, tilefish and marlin must be avoided due of their high mercury and low selenium levels. If a fish species contains more selenium than mercury, it’s safe to eat.
Vegetarian and vegan eating is more popular than ever before for a variety of reasons. Let’s go beyond some of the more popular nutrients of concern when it comes to being vegan although the usual suspects still stand: vitamin B12, calcium, zinc, iron, vitamin A, and the long chain omega-3 fats EPA & DHA. Animal-based foods are not necessarily healthier but studies show vegetarian and vegan diet needing more attention when it comes to certain nutrients. Animal foods tend to contain these nutrients in higher amounts and, more importantly, those nutrients are absorbed more efficiently.
There is a growing school of thought that is starting to see vitamin C deficiency as an inborn error in carbohydrate metabolism versus a classic vitamin deficiency. Humans have all the same enzymes necessary to produce their own vitamin C from glucose but the last enzyme is mutated and, therefore defective. The result? We don’t make any vitamin C on our own. Also, when people are sick or stressed, the activity of the other functioning vitamin C-producing enzymes increase in their activity suggestive that the body wants/is trying to produce more vitamin C in response to an infection like it does in vitamin C-producing animals.
Clinical studies have shown that consuming milk does lead to more calcium being absorbed and retained by the body. Several other studies have shown that milk and dairy food consumption is associated with lower rates of osteoporosis in post-menopausal women and milk and dairy consumption is a predictor of osteoporosis risk and better bone health as adults.