Tanmeet Sethi, M.D. is an integrative physician, teacher, writer and mother. She is passionate about Real Medicine, not the kind that comes out of a bottle but the kind that comes from caring for ourselves through Real Food and Real Mind-Body Medicine. She has dedicated her career to teaching physicians and patients these ideals. She also teaches food as medicine classes in the community and is starting a new culinary medicine curriculum for resident physicians.

Join Dr. Sethi at Food As Medicine in Portland, Oregon from June 2-5 2016. She’ll be teaching Mind-Body Nutrition & Nutrition for the Developing Brain.

Make your reservation at the Portland Marriott Downtown Waterfront! The hotel is where all our faculty lectures, meals, and activities will take place for Food As Medicine. Located on the banks of the Willamette River, featuring spectacular views of Mount Hood, the Portland Marriott Downtown Waterfront is within walking distance of top downtown attractions – kayaking, markets, shops, cafes, restaurants, and parks.

Have your hotel booking confirmation code ready, and register for Food As Medicine before March 1st to take advantage of our special flash discount: tuition is only $450. This is an incredible offer: Physicians save $745 off of full price! Other healthcare professionals save $475 & students save $225! To receive this special discount rate, please follow all of the steps below.

HOW IT WORKS

Step 1. Reserve your room at the Portland Marriott Downtown Waterfront by clicking here, or by calling the hotel at 503-226-7600 and asking for the “Food As Medicine/The Center for Mind-Body Medicine” rate of $209/night (exclusive of taxes and fees)

Step 2. After you book hotel reservation, ask for your reservation confirmation number (you will need this when you register for Food As Medicine)

Step 3. Click here to register for Food As Medicine

1. You’ll be taken to a page that requests that you enter your email address twice.
2. In the “Please select registration type” pull-down menu, please select “Flash discount.”
3. Then press the “Continue” button.
4. On the next page, please enter your personal information and then,
5. Complete the “Other info” section. In this section, click “Yes I have made reservations at the Portland Marriott Downtown Waterfront” and input the hotel reservation confirmation number given to you by the Marriott Downtown Waterfront hotel.
6. Complete the “Additional Participant Information” section below and click “Continue”
7. Complete the rest of the registration pages and you’ll receive $450 tuition.

*Note – this flash discount can not be combined with scholarships, early bird or any other discount or promotion. This discount is exclusively available to participants who are registered for, and staying at, the Portland Marriott Waterfront hotel. This offer is a first come, first serve basis and is based solely upon hotel availability.

The post Two Words That Can Change Your Life appeared first on CMBM.

Join the country’s leading lifestyle medicine clinicians and researchers as well as some of our most gifted holistic nutritionists, mind-body practitioners, patient advocates, and chefs, for the Food As Medicine Professional Training Program: 

• September 18-22, 2015, at Kripalu Center for Yoga & Health in Stockbridge, MA 
• June 2-5, 2016, in Portland, OR

James S. Gordon – Dr. Gordon is the Founder and Director at The Center for Mind-Body Medicine and a Clinical Professor in the Departments of Psychiatry and Family Medicine at Georgetown Medical School. He served as the first Chairman of the Program Advisory Council to NIH’s Office of Alternative Medicine and as Chairman of the White House Commission on Complementary and Alternative Medicine Policy under Presidents Clinton and G.W. Bush.

Dr. Gordon has created ground-breaking mind-body healing programs, helping medical students and veterans, to traumatized children and families in Kosovo, Haiti, and post-Katrina southern Louisiana. He was recently featured on 60 Minutes for his work with CMBM in Gaza and Israel.

Dr. Gordon is the author of Unstuck: Your Guide to the Seven-Stage Journey Out of Depression; Comprehensive Cancer Care; Manifesto for a New Medicine; and more than 120 articles in professional journals and mainstream publications, including American Journal of Psychiatry, Clinical Psychiatry, The Washington Post, and The New York Times.

Dr. Gordon will be bringing his vast knowledge of mind-body medicine techniques to Food As Medicine by leading a Mindful Eating Experience and a Mind-Body Experience.

Kathie Madonna Swift, MS, RDN, LDN, FAND, EBQ – Kathie is an educator, innovator and leading integrative clinical nutritionist. She is the Education Director of Food As Medicine and a Senior Nutritionist at the Kripalu Center for Yoga and Health and Dr. Mark Hyman’s Ultrawellness Center. She is the author of The Swift Diet: 4 Weeks to Mend the Belly, Lose the Weight, and Get Rid of the Bloat, and co-author of The Inside Tract: Your Good Gut Guide to Health.

Kathie maintains a food-centric and heart-core approach to health and healing, weaving in mind-body medicine, Qigong and other movement practices along with integrative nutrition therapies. She teaches her audiences and readers how to create vibrant, nourishing lives combining the very best of modern science, nature and wisdom. Visit her website to learn more about Kathie’s work: www.kathieswift.com

At Food As Medicine, Kathie will be sharing her expertise on a variety of topics, including Digestion: A Holistic Approach, Detoxification, and Elimination Diets.

The post FAM Faculty Features: Jim & Kathie appeared first on CMBM.

Join the country’s leading lifestyle medicine clinicians and researchers as well as some of our most gifted holistic nutritionists, mind-body practitioners, patient advocates, and chefs, for the Food As Medicine Professional Training Program: 

• September 18-22, 2015, at Kripalu Center for Yoga & Health in Stockbridge, MA 
• June 2-5, 2016, in Portland, OR

John Bagnulo, MPH, PhD – John is a naturalist and a nutritionist, farmer and forager. He teaches courses at universities and leads programs at wellness centers throughout the US, including an assistant professor at University of Maine at Farmingham and a member of the faculty for Saybrook University. He has led courses in human metabolism, food and ecology, food and culture, nutrition and disease, and nutrition and cooking, among others. John has helped hundreds of patients reverse chronic diseases through a diet of whole foods. He has a private practice in Belfast, ME. Learn more about John’s work here: www.johnbagnulo.com

John is co-host of the podcast The Health Edge: Translating the Science of Self-Care with fellow CMBM faculty Mark Pettus, MD. Together along with guests, they examine all things health through science and experiences.

At Food As Medicine, John will be discussing A History of the Human Food Experience: From Foraging to Farming, Macronutrients: Physiological Influences, Micronutrients, and Phytonutrients.

Cynthia Geyer, MD – Dr. Geyer is the Medical Director at Canyon Ranch in Lenox, MA. She has been a core faculty member of Food As Medicine since 2001, and serves on the Pittsfield Board of Health. She is also an active member of the Healthy Pittsfield Partnership and a board member of the American College of Lifestyle Medicine. Cindy is also a board member of the American College of Lifestyle Medicine.

Cindy specializes in women’s health issues such as transition hormones, effects of sleep deprivation, and weigh loss management strategies to boost metabolism and harness energy.

Cindy will be giving lectures on Understanding Core Imbalances: A Framework for Using Food As Medicine, Laboratory Assessment, and Medical Nutrition Therapy: Case by Case at Food As Medicine.

The post FAM Faculty Features: John & Cindy appeared first on CMBM.

Join the country’s leading lifestyle medicine clinicians and researchers as well as some of our most gifted holistic nutritionists, mind-body practitioners, patient advocates, and chefs, for the Food As Medicine Professional Training Program: 

• September 18-22, 2015, at Kripalu Center for Yoga & Health in Stockbridge, MA 
• June 2-5, 2016, in Portland, OR

Mark Hyman, MD – Dr. Hyman is a practicing family physician and an internationally recognized leader, speaker, educator, and advocate in his field. He is an eight-time #1 New York Times bestselling author, including Blood Sugar Solution and 10-Day Detox Book. He is also the founder and Medical Director of The UltraWellness Center and Chairman of the board of the Institute for Functional Medicine. He is also the Director of the Cleveland Clinic Center for Functional Medicine and serves on the Board of Directors for The Center for Mind-Body Medicine.

Dr. Hyman is a medical editor of The Huffington Post and has been a regular medical
contributor to several television shows, including the Today Show, CNN, the Katie Couric show, and The Dr. Oz Show. He is featured in the major documentary Fed Up (Atlas Films, September 2014), which addresses childhood obesity. Learn more about Dr. Hyman’s work at www.drhyman.com.

Dr. Hyman will be discussing the Biology of Food Addiction at Food As Medicine.

Marti Wolfson – Marti has been in the wellness field for 10 years, and has an extensive background in working with chronic conditions. She uses simple cooking techniques, nutritional science, and mindful eating tools to help her clients live healthier lives. Alongside Dr. Susan Blum, Marti developed and directs BlumKitchen in Westchester, NY. She is a graduate of the Natural Gourmet Institute Accredited Chef Program, and now teaches in their public program. She is also the culinary educator to Dr. Geo Espinosa’s yearly Prostate Cancer Retreat in New York City.

Marti is co-author of BlumKitchen Nutrition Guide and Cookbook and wrote 40 recipes for Dr. Blum’s first published book, The Immune System Recovery Plan: A Doctor’s 4-Step Program to Treating Autoimmune Disease. Her recipes have been featured on www.droz.com and she gave a TEDx talk on Intuition in the Kitchen. Learn more about Marti’s work at www.martiwolfson.com.

Marti will be teaching cooking classes during lunch, and will be available to answer cooking/nutrition questions throughout Food As Medicine.

The post FAM Faculty Features: Mark & Marti appeared first on CMBM.

Join the country’s leading lifestyle medicine clinicians and researchers as well as some of our most gifted holistic nutritionists, mind-body practitioners, patient advocates, and chefs, for the Food As Medicine Professional Training Program.

Aviva Romm, MD – Dr. Romm is a family physician, midwife, herbalist, and internationally respected expert in botanical and integrative medicine for women and children. She has spent nearly 30 years as a health care practitioner and advocate for the health and environmental concerns of women and kids.

Aviva is an award-winning author and creator/owner of online courses on the vitality and optimal health of women and children: WomanWise and Healthiest Kids University. Aviva also has ebooks for download (such as this ebook on herbal medicine for kids), an informative and interactive Facebook, several videos, and is the author of 7 books on natural medicine for women and children including Botanical Medicine for Women’s Health, The Natural Pregnancy Book, Naturally Healthy Babies and Children, Natural Health After Birth,Vaccinations: A Thoughtful Parent’s Guide, ADHD Alternatives (with her husband Tracy Romm Ed.D.), and The Pocket Guide to Midwifery Care.

Aviva will be discussing Women’s Health & Prenatal Care, and Phytomedicines at Food As Medicine.

Stefanie Sacks, MS, CNS, CDN – Stefanie is a Culinary Nutritionist who has been studying food and healing for 25 years, and has a Masters of Science in nutrition from Columbia University. She helps individuals and groups transition to healthier eating by working with them hands-on.
Check out her book What the Fork Are You Eating? An Action Plan for Your Pantry and Plate, which contains an overview of the truth about what’s hidden in your food plus an action plan with 50 time-tested, delicious recipes.

On her radio show and podcast Stirring the Pot Stefanie brings together the best minds in food, cooking, nutrition and health to discuss some of the hottest topics from food and agriculture policy to edible sourcing, dietary needs and cooking. Each week Stefanie offers answers to burning questions, shares a good brand, a weekly yum recipe and a rock solid guest to inform and inspire listeners.

At FAM, she will be teaching cooking classes during lunch and will be available to answer cooking/nutrition questions.

The post FAM Faculty Features: Aviva & Stefanie appeared first on CMBM.

Faculty members James S. Gordon, Kathie Madonna Swift, John Bagnulo, Cynthia Geyer, Aviva Romm, Stefanie Sacks, and Marti Wolfson will be sharing their expertise on a wide variety of topics, including:

• Core imbalances: the root of disease and the opportunity to heal
• Nutrition in practice: case studies and clinical pearls
• Macronutrients, micronutrients, and phytonutrients
• A holistic approach to digestive healing
• Cutting-edge laboratory assessment
• Detoxification of mind, body, and spirit
• Evolution of the human diet
• Women’s health and prenatal care
• Dietary supplements
• Mindful eating and the art of self-care
• Lively cooking classes

Earn CE credits and learn hands-on ways to bring ‪nutrition‬ and‪ ‎integrative medicine‬ together in your personal life, professional practice, and broader community.

Return home knowledgeable about recent research and prepared to confidently and compassionately guide your patients toward sound, practical nutrition.

Wondering what it will be like at Kripalu?

We’re sharing 7 steps to whole body wellness that you can take advantage of while at Food As Medicine. Reinvigorate your mind with new integrative nutrition knowledge, relax your body in the welcoming natural environment, and refresh your spirit by forming lasting connections with other health professionals. 

Take a yoga class

Get your mind and body in sync by attending one of Kripalu’s yoga classes. Taught by some of Kripalu’s best and most seasoned teachers, these classes cater to all different skill levels and needs. Find a class that fits you, and feel the tension melt away.

FAM mindful eating exercise with Dr. Gordon

An integral part of all our programs, Dr. James S. Gordon teaches what “eating mindfully” means and how to do it. He’ll walk you through an exercise, where you learn firsthand how to truly experience food by using all of your senses.

Go for a walk by the lake

Nestled in the Berkshires, you couldn’t ask for a more beautiful location to inspire revitalization. Connect with nature on one of Kripalu’s many hiking trails, or spend some time at the lakefront beach area. Take time to get lost in nature amid wildflowers, ferns, forested pathways, and rolling hills.

FAM food demos & cooking classes

Ever feel overwhelmed by the concept of eating healthy at home? Our top-notch chefs will be on hand to answer any questions you may have, as well as share helpful tips and tricks for cooking easy and delicious meals at home. Evening cooking classes ensure that you see the how-tos from start to finish.

Enjoy the sauna

To help with the detoxification process, pack your swimsuit and visit the sauna. If you’d prefer something different but equally relaxing, Kripalu offers a range of healing arts services, including several types of massage, energy work, and Ayurvedic services.

Eat delicious meals

One of the most popular aspects of our trainings is the incredible meals. Our delicious gourmet lunches are whole-foods based with an emphasis on fresh flavors to stimulate the palate while nourishing the body.

Shaking & Dancing

Experience this stress-relief technique we teach all over the world, including in areas traumatized by war, terrorism, and natural disaster. Release endorphins and get the body moving in this easy and fun activity — a great tool to use in your everyday life.

The post 7 Steps to Whole Body Wellness at Food As Medicine appeared first on CMBM.

Our Food As Medicine training is the nation’s leading introductory program in medical nutrition, providing a semester’s worth of nutrition care practices in just four days. We provide a curriculum for physicians, registered dietitians, and educators to bring back to their communities. The next FAM is September 18-22 2015 at Kripalu in Massachusetts.

Functional Formularies gave an inspiring lunchtime talk at FAM. Read about Functional Formularies founder Robin Gentry McGee’s personal journey and how her love for her father helped her create a better liquid feeding option:

This experience even further rooted my feeling that food has the innate power to both harm and heal. I deeply believe that from my father’s suffering he gave not only a great gift to me, but to the world. And I hope to share with as many people as possible.

Dr. Elizabeth Klodas attended FAM in Baltimore and was eventually inspired to create Step One Foods, nutritional and flavorful foods that help build a solid foundation of health.

Experience Life Magazine has featured articles from Dr. James S. Gordon, CMBM’s Founder and Director, and Dr. Mark Hyman, FAM senior faculty. Subscribe online to get the best news, interviews, tips, and guidance on happier & healthier living.

Love at first bite? KIND snacks reps were super busy sharing tasty samples with participants. Follow their KIND blog to learn more about their community service and social good initiatives, and tag your pics with #Kindawesome.

Super Food Cards sold out of their simple, informative recipe cards (which are also waterproof)! Combine greens, vegetables, whole grains, beans, fruits, proteins, nuts & seeds, and homemade stock for inventive and clearly organized meals. Follow them on Twitter @NourishSchools.

Thank you Vital Choice for the beautiful wild salmon and halibut for our lunch meals. Their website has a special category for Paleo Eats, making your paleo diet protein choices easier than ever.

The post Shoutouts to our FAM supporters & vendors appeared first on CMBM.

No time to cook? As a busy person with a family, business and a home to run believe me, I get it. I know that for many of us, there are a lot of weeknights when the thought of washing, chopping and cooking makes you just want to pick up the phone and dial for your dinner. But wait! Next time the take-out urge strikes, take a step back, head to the fridge or panty and combine a few smart “convenience foods” to cut culinary corners the healthy way.

Here’s a few of my favorite convenience foods – whole foods that check all the good-for-you boxes – serving up the things that help a body thrive, including essential vitamins, minerals, healthy fats and fiber, plus meal-stretching volume and great taste. Stock up so they’re always within easy reach![/cs_text][/cs_column][/cs_row][cs_row inner_container=”true” marginless_columns=”false” style=”margin: 0px auto;padding: 0px;”][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”2/3″ style=”padding: 0px;”][cs_text]Frozen veggies – adding frozen butternut squash, cauliflower, broccoli, spinach to your plate is an effortless way to add color and fiber to every meal – even breakfast.

Washed, bagged salad mixes are healthy time savers, but make your own light dressing with lemon juice, spices and olive oil – and skip the croutons, get your crunch with a sprinkle of sunflower seeds instead!

Canned beans (in BPA-free cans) are an instant fiber upgrade to any meal, with black beans, kidney beans and white beans topping the list of meal-stretching, nutritionally-dense add-ins.[/cs_text][/cs_column][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/3″ style=”padding: 0px;”][x_image type=”none” src=”https://cmbm.org/wp-content/uploads/2015/06/cmbm-kathie-swift-convenience-foods-frozen-veggies.jpg” alt=”” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][/cs_row][cs_row inner_container=”true” marginless_columns=”false” style=”margin: 0px auto;padding: 0px;”][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”2/3″ style=”padding: 0px;”][cs_text]Frozen berries make chopping fruit for smoothies a thing of the past – and if your smoothie is a little larger than needed, just pour the extra into ice cube trays and freeze until you need them for your next one!

Hummus – such a wonderful, simple and easy-to-make snack. The perfect “dipping sauce” for crunchy fresh veggies or nutritious condiment if desired.

Bean and vegetable pastas solve the gluten problem for many people but better yet, they’re fiber-packed and cook in about half the time (or faster!) of traditional pastas.[/cs_text][/cs_column][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/3″ style=”padding: 0px;”][x_image type=”none” src=”https://cmbm.org/wp-content/uploads/2015/06/cmbm-kathie-swift-convenience-foods-frozen-berries.jpg” alt=”frozen berries” link=”false” href=”#” title=”” target=”” info=”none” info_place=”top” info_trigger=”hover” info_content=””][/cs_column][/cs_row][cs_row inner_container=”true” marginless_columns=”false” style=”margin: 0px auto;padding: 0px;”][cs_column fade=”false” fade_animation=”in” fade_animation_offset=”45px” fade_duration=”750″ type=”1/1″ style=”padding: 0px;”][cs_text]Canned fish is the ultimate, no-cook time saver, taking just seconds to go from can or bottle to plate. My go-to’s are wild salmon, skipjack tuna and sardines because they’re rich in good fats, protein and flavor.

Tofu is a versatile and protein-packed favorite that lends itself to everything from stir-fry’s to soups to sauces and spreads.

And, on those occasional, last resort nights when you really want to treat yourself to a take-out meal, check out my post “10 WAYS TO UPGRADE TAKE-OUT DINNERS… WITH HEALTH!,” and get creative!

By Kathie Madonna Swift, MS, RDN, LDN with additional reporting by Kate Doyle Hooper. Visit Kathie’s blog to learn more great tips on a healthy lifestyle.[/cs_text][/cs_column][/cs_row][/cs_section][/cs_content]

The post 7 Smart Convenient Foods appeared first on CMBM.

Food As Medicine Executive Chef, author and food DIVA Rebecca Katz was kind enough to allow us to share this utterly delicious and brain healthy treat from her newest book, The Healthy Mind Cookbook, with you. ps — They’ll be on the menu at Food As Medicine, June 11-14 in Minneapolis! Yum!

My dad, Jay, had this delightful habit; whenever you told him something that struck his fancy, he’d roar, “That’s FANTASTIC!” and gleefully clap his hands for emphasis. This was doubly true if you told him he was getting chocolate for dessert. Jay never met a piece of chocolate he didn’t like, and I have a feeling that just hearing what’s in these truffles—dates, cherries, and walnuts, smothered in chocolate, rolled in coconut and curry—would’ve given him cause to offer up a standing ovation. Studies suggest walnuts may boost memory, while chocolate, as we all know, is the ultimate mood boosting agent. One bite of this dessert and you’d be hard-pressed to feel any stress.

MAKES ABOUT 20 TRUFFLES

PREP TIME: 15 minutes
COOK TIME: 2 1/4 hours

2 tablespoons boiling water
2 ounces dark chocolate (64 to 72% cacao content), very finely chopped
1/2 cup walnuts
1 tablespoon unsweetened cocoa powder
1 cup pitted and halved Medjool dates
1 teaspoon vanilla extract
Sea salt
1/4 cup finely diced dried cherries
2 tablespoons shredded coconut
1/4 teaspoon curry powder

Stir the boiling water into the chopped chocolate and let it stand for 30 seconds. Using a small whisk, stir until the chocolate is completely melted and glossy. Coarsely grind the walnuts in a food processor, then add the cocoa powder, dates, vanilla, and 1/8 teaspoon of salt, and process for a minute. Then add the chocolate mixture and process until smooth, another minute. Transfer to a bowl and stir the cherries into the chocolate mixture.

Cover and chill for approximately 2 hours, in the refrigerator or 20 minutes in the freezer until firm. On a plate, mix the coconut, curry powder, and a pinch of salt. Scoop up approximately 2 teaspoons of the chilled chocolate mixture and roll it into a smooth ball between your palms, then roll it in the curried coconuts to coat. Repeat with the remaining mixture, then place the truffles in an airtight container and chill thoroughly before serving.

COOK’S NOTE: If you want to give the truffles a golden hue, toast the coconut in a 300°F oven for 10 to 15 minutes.  For a more distinctive taste, add another 1/4 teaspoon of curry powder

Reprinted with permission from The Healthy Mind Cookbook Copyright © 2015 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

Author: Rebecca Katz, MS

The post Chocolate Cherry Walnut Truffles appeared first on CMBM.

Last year I had the privilege of presenting alongside some of the most influential lifestyle medicine professionals at the Food as Medicine Conference in the Berkshires. While this program is geared towards teaching health professionals how to effectively integrate nutrition into their practices, there were many pearls of wisdom which any layperson could find beneficial in making healthier dietary choices day to day. Of all the nutritional takeaways one was repeated over and over again throughout the presentations: Eat Your Fiber.

These leading presenters ranged from Integrative Nutritionists to Functional MD’s to an herbalist. They all couldn’t say enough about the importance of fiber. I don’t doubt you aren’t aware of this already but ask yourself if you are getting enough in your diet. If you experience constipation, bloating, weight gain, high cholesterol and hot flashes, you may want to think of including more fiber-rich foods into your diet. These include legumes, vegetables, fruit, nuts and seeds, and whole grains.

Naturalist and Nutritionist John Bagnulo, shed light on what we can learn from our foraging days.  Our paleo counterparts, as well as a few indigenous people today, consumed 100 grams or more of fiber per day. A typical Neanderthal day in the fall included wild grains (millet, barley and oats), apples, nuts and seeds and wild game. Sadly the average American today consumes about 14 grams per day and most of this fiber is coming from processed wheat in pizza and refined bread products. No wonder we are seeing more digestive problems than ever before. John stresses that fiber is “the most protective macro component of the human diet”. Fiber from vegetables shows significant reductions in chronic diseases like cancer and heart disease. How much fiber should you be getting? In general, 25 grams/day will moderately benefit your health and up to 50 grams/day will show more dramatic effects.

Digestion expert, Kathie Swift, stresses the importance of fiber’s role in feeding the microbiota, or bacteria in and on your body. A high-fiber diet increases gut microbiome diversity which provides anti-inflammatory effects in the gut and systemically. Asthma, IBS, depression, weight gain, diabetes and other conditions are influenced by the way in which we feed our gut bacteria. Kathie points out that fermentable fiber, aka prebiotics, should be an essential part of your daily intake. These include chicory, Jerusalem artichokes, bananas, garlic, onion, yams and dandelion greens.

Integrative gynecologist, Joel Evans, discussed the importance of dietary fiber for optimal detoxification. Key benefits of fiber: hydrates stool and dilutes toxins, absorbs fat-soluble toxins, binds heavy metals, and stimulates the production of short chain fatty acids for the health and repair of the colon. Consequently when we eat fiber-rich plants you also reap the benefits of antioxidants and phytonutrients which play critical roles in phase 1 and 2 of liver detoxification.

There were many common themes throughout the program that spoke to the heart of a sustainable lifestyle approach to eating:

• Have compassion for yourself. Your relationship to food impacts your food choices, digestion and absorption, and your connection to the planet.
• Concentrate on a whole-food, plant-based diet with a wide variety of color coming from legumes, vegetables, fruits, nuts, seeds.
• What you eat is as important as what your food ate. Look for grass-fed, antibiotic free meats, wild seasonal fish, and stay updated on the Clean 15/Dirty Dozen lists at ewg.org.
• Use the kitchen as “culinary meditation”. Relax and enjoy cooking.
• Pay attention to how you eat. The brain and gut are connected as Kathie Swift states, on “a bidirectional highway”. Eating slowly improves digestion which feeds the brain.

I left the conference much more appreciative of fiber and my microbiome. Hopefully, now you are too. Fiber just may be the link to how we evolve as a species.

Author: Marti Wolfson

The post Feasting on Fiber appeared first on CMBM.