The Maillard Reaction: Why Food Tastes So Good
Fresh baked bread, roasted potatoes, seared steak, toasted marshmallows, chocolate, a fresh cup of coffee. What do these foods have…
Interesterified Fat from a Holistic Perspective
Good fats, bad fats, trans fats, interesterified fats. Say, what a lot of fats there are! Want to know what…
Cortisol and Insulin: Healthy Hormone Levels Equal Healthy Body Weight
This blog isn’t about the newest trends, or fads, in weight loss. Instead, we’ll be talking about your hormones, especially…
Processed Foods: Using NOVA to Categorize the Good, the Bad, and the Ugly
Perhaps the #1 dietary advice ever given is to avoid processed foods— almost everything that has an ingredient list on…
Stress, Anxiety and a Holistic Nutrition Approach: A focus on Blood Sugar, Digestion and the Brain
January tends to be the most optimistic time of the year. Many are inspired and encouraged by fresh starts and…
Optimizing Oral Health with Calcium, Magnesium, Phosphorus and Potassium
Healthy Aging – Part 4 Welcome Back. As we come to the end of our 4-part series on healthy aging,…
The Power of Nutritional Holiday Herbs
As the days grow shorter and the holidays are upon us, I’ve been considering the role of the various herbs…
What is the Difference between Nutrition Therapists and Health Coaches?
There’s no question that there is a need for health and wellness guidance in our modern day times. Many are…
Healthy Aging – Part 3- Vision and Hearing
Welcome back to our 4-part series on Healthy Aging. Part 3 is all about healthy aging for vision and hearing.…
