Not too long ago the New York Times asked its readers to write essays in no more than 600 words explaining why it’s ethical to eat meat. They wanted to hear how meat-eaters defend themselves against the overwhelming perception that a plant-based diet is best for ourselves and the planet.

This was probably one of the hardest blogs I’ve ever had to write as brevity is not my strong suit. There were a thousand other things I wanted to say. For example, I didn’t even discuss the health benefits of eating meat!

But 600 words is 600 words, so I did the best I could within those guidelines.

Let me know what you think! Keep Reading »

In the world of nutrition, I see many people trying to end their suffering through diet. Now, there’s no doubt that diet can greatly enhance wellness and health. It’s certainly helped me, and now, as a Nutritional Therapist, I help others make dietary changes to improve their health.

But I also see many people who are trying to end ALL of their suffering through diet and exercise. They become obsessed with daily exercise routines and adhering to what they see as the “perfect diet.” This could be veganism or it could be a meat-centered diet such as the Paleo diet. They think they’re going to live to 100. Some even make it their life’s purpose.

And this of course is ridiculous. It’s ridiculous because of these three words: Keep Reading »

Everyone who comes to see me learns about the importance of fermented foods. I show people how to make sauerkraut, kimchi and beet kvass. In my office I stock books about making fermented vegetables. I also stock starter cultures for things yogurt, kefir and the one that’s all the rage these days… kombucha.

I tell all my clients about kombucha and in my weight loss class we even have a kombucha sampling at the end of our week 4 discussion about fermented foods. Keep Reading »

In case you haven’t noticed my last name is Fear (yes, it was certainly an interesting name to grow up with).

And in case you haven’t noticed, I also have a new blog, Fearless Eating, a more apropos name than the previously named blog which was, well, just…Blog. I think the new one is better, don’t cha think?

And to celebrate the birth of Fearless Eating, I’m announcing my first-ever giveaway! Keep reading to learn how to sign up for three prizes valued at over $170. Keep Reading »

When people come to see me for weight loss I always ask them if they’ve tried anything in the past. The typical answer is, “Oh I’ve tried everything!”

They then proceed to rattle off a long list of popular diets. The most frequently mentioned is Weight Watchers. Keep Reading »

Welcome back to part 4 in my continuing blog series about the Weston A. Price Wise Traditions Conference.

To salt or not to salt, that is the question.

According to your doctor, your government, just about every major health organization, and probably your mother (at least mine) salt will raise your blood pressure. This thinking is so pervasive that it’s taken as a fact by just about everyone. Keep Reading »

Welcome back to part three in my continuing series about the annual Weston A. Price Wise Traditions Conference.

Last time I discussed the remarkable accomplishment of cooking for 1500 people without the use of industrial vegetable oils. I discussed what I termed the “Quadruple Bypass,” namely corn, cottonseed, canola and soybean oil. Remember, if you see any of those oils in anything, bypass them!

This time, we’ll look at another common industrial “food” that has insidiously crept into our food supply. Keep Reading »

Last time I asked the questions, “Who was Weston Price?” and “Why does he have a conference named after him?” I hope you enjoyed it and learned about the remarkable research of Dr. Price and the foundation that bears his name.

Today and in the next several blogs I want to bring you inside the Weston A. Price Wise Traditions annual conference and highlight some things about it that can perhaps change the way you look at food on a more practical, every day level.

So just like last time I’ll premise this blog with another two questions.

Question #1: When you go out to eat, do you know what oils are being used in the food?

Question #2: Why does this matter? Keep Reading »

Two weekends ago I attended my first Weston A. Price Wise Traditions Conference in Dallas. This conference is becoming the premier nutrition conference in the country. It brings together a varied and passionate group of scientists, doctors, researchers, alternative healers, chefs, farmers, activists and concerned parents and citizens. We are all united in supporting the recovery of our damaged food system by returning to real, traditional foods.

I can’t tell you how refreshing it was to be around 1500 like-minded folks who really get it. I didn’t have to debate anyone on why saturated fat and cholesterol are vital for health. I didn’t get strange looks when I discussed the symbiotic culture of bacteria and yeast (otherwise known as a SCOBY or kombucha mushroom) fermenting in my kitchen. And I didn’t get a bunch of drama queen (and king) reactions at the sheer mention of fermented cod liver oil. It’s like I’ve come home to my people!! Keep Reading »

“I’ve been searching my whole life for a diet that can explain and reverse all manner of chronic health problems including serious mental health problems. This is as close as it gets.”

I can’t remember who said it. It could’ve been a medical doctor, could’ve been a naturopathic doctor, massage therapist, acupuncturist, nutritional therapist or the many psychotherapists that were in the room. It was during a break, over a casual conversation that someone said it and it stuck with me because it’s a sentiment that a growing number of health practitioners express when they come across the GAPS diet. Keep Reading »