Bio:
My background is in the food business. I owned a food manufacturing plant from 1989 to 2003 with annual gross sales of $25 million. It was a healthy gourmet Mexican food company called Senor Felix’s. I was responsible for the research and development of new recipes. I personally marketed our health line to the health food chains. We sold our products to Whole Foods, Wild Oats, Trader Joes, Walmart, Costco, and many other independent stores.
My emphasis was on serving healthy good tasting food to the public. Our products were free from chemicals, preservatives and made our recipes from scratch. It was packaged but not highly processed food. We even cooked all our own beans instead of using canned. We also had a few products with organic ingredients. I wanted the company to continue on the organic path but I was not the sole owner. The company has moved on to other owners and is no longer called Senor Felix’s. I saw a lot of deception in farming practices and with manufacturers and distributors along the way. I have learned to question every source.
My love for healthy organic foods only grew. I joined a CSA and got biodynamic grown fruits and vegetables every week. Every step I took towards better health propelled me to take another and to learn more on how nutrition affects our bodies.
I have become a Certified Holistic Lifestyle Coach. I work with people and their lifestyle choices relating to food, liquids, sleep, rest, and workouts. I offer Dairy and Gluten free cooking classes to teach and empower my clients to cook and prepare healthy foods. After opening my own Pilates Studio in 2003 I began to teach people physical wellness through Pilates and Holistic Nutrition.
What is Holistic Nutrition:
I term the work I do as Holistic Nutrition which is nutrition based healing. I first help people to determine their Metabolic Type. It is essential that one’s type is determined. For your body to work properly you must have the right fuel ratio of macro nutrients. This is the foundation from which you build good health. Have you ever wondered why some diets work for some people and do harm to others? It is because of these ratio principles being applied incorrectly.
With correct Metabolic Typing we focus on healthy choices and the reasons behind the choices. It can be very confusing as to what is really healthy for you because the media and corporations are pumping us with false information about foods. There are so many issues to consider from corn fed cows to grass fed, cage free eggs to organic cage free eggs, soy or not soy, dairy or non-dairy, gluten free verse sprouted wheat, organic pure cane sugar verses alternatives to sugar like agave or maple syrup, meats or no meats, organic coffee or organic espresso, juicing, GMO corn or organic corn, and the list goes on.
The way to determine one’s Metabolic Type was developed by William Wolcott a world authority on Metabolic Typing. It is very important to determine which systems in one’s body needs to be rebalanced. I also take into consideration a person’s physiological stress level as exercise is a form of stress to your body it is important to understand your limits.
The History of Metabolic Typing:
Dr. Roger Williams wrote a book in 1956 called Biochemical Individuality. Williams was a biochemist and he discovered that the internal anatomical characteristics of human beings were as variable as their external characteristics. What instigated his research was a personal experience of being given morphine to prepare him for a surgical procedure and instead of going to sleep Williams had the opposite effect of being extremely stimulated. He began to understand that every human being is uniquely different .This led him down the path of discovering Metabolic Typing. Williams felt that inadequate and unbalanced nutrition at a cellular level led to disease, and that people have genetically determined and highly individualized nutritional requirements.
Dr. William Kelly a dentist with degrees in biology, chemistry, and biochemistry was very impressed with Dr. Roger Williams theories. In the mid 60’s when Kelly was not yet 40 years old he was diagnosed with pancreatic cancer and was given a few months to live. His mother had the common sense to have him abandon his modern eating habits (which included candy and junk food) and to eat a diet of fruits, vegetables, and whole grains. Within a few weeks his condition improved and the tumors diminished. Dr. Kelly than began to research natural therapies for cancer and came up with a program of vitamins, minerals, enzymes, and detoxification which he added to his whole food diet. He recovered from the cancer and became wildly successful because of it. Patients with all kinds of degenerative diseases came to him. In 1973 his wife became extremely ill after being exposed to paint fumes. She was too weak to get out of bed and Kelly treated her with a similar program that had worked for him. Her condition worsened to the point of becoming comatose. Kelly abandoned his earlier approach and gave her the one food he hadn’t tried which was meat. She had bowls of beef broth till she became strong enough to eat small pieces of meat. She recovered very quickly. Hence the idea of Metabolic Typing Diet was crystallized, what is good for some was not healthy for others. Kelly set up an educational institute that provided services to clinicians who wanted to utilize his protocols of nutrition based healing in their practice. The diseases were not treated directly but rather the focus was on balancing the patients overall body chemistry through Metabolic Typing. The diagnostic questionnaire I use was formulated by his assistant William Wolcott.