Paula is a highly qualified and experienced nutritionist on the staff at Village Green Apothecary.
Margo's impressive knowledge base is the result of a unique blend of educational and professional experience. read more..
With his duel background in holistic nutrition and exercise Jared takes a comprehensive and integrative approach to wellness. read more..
Heather has special interest in supporting overall health, weight loss, hormone balance and stress management. read more..
Debi is a registered dietitian with a master’s degree in nutrition, a personal trainer, and whole health coach. read more..
by Debi Silber, The Mojo Coach | November 6, 2013
Healthy whole grains? You’re not going to like what I have to say but here goes…
They don’t exist.
I know, I know. It sounds crazy. Years ago when I was in school becoming a Registered Dietitian and working towards my Master’s in Nutrition, I was taught that healthy, whole grains have so much more nutritional value and are a far better option than refined grains. It was this understanding that led so many of us to switch from white rice to brown, white bread to whole wheat, pasta to whole grain pasta, etc. Stores became filled with whole grain varieties of our white flour, nutrient stripped versions and over time, we made them staples in our diets. (more…)
by Paula Gallagher | January 23, 2013
Americans are becoming more conscious of what they are putting in their mouths, how much waste they are producing, and improving their workplace environments.
A study conducted by The Value Institute of DGWB, a social science research entity based in California, used observational studies to identify top health and wellness trends that Americans are most likely to embrace in 2013. (more…)
by Carmen Ugas | July 16, 2012
I assume that by now you’ve heard the term “gluten” at least once. Let’s take a closer look at what gluten is and why we should be concerned about it.
In Latin, gluten means “glue.” It is a component of wheat (including durum, semolina, and spelt), rye, barley, and related grain hybrids like triticale and kamut. Even oats – which do not inherently contain gluten – usually have it due to cross-contamination, since oats are processed using the same machinery as gluten-containing grains.
Gluten is what gives elasticity to dough, helping it to rise and to keep its shape, and often giving the final product a chewy texture. It is actually made up of many different proteins divided into two main groups: gliadins and glutenins.
Gluten is a real problem for many, as it is a major contributor to obesity, diabetes, heart disease, cancer, dementia, depression, and many other modern ills. (more…)
by Debi Silber, The Mojo Coach | February 1, 2012
OK, you’re not going to like me for this one but here goes…
After helping hundreds of clients lose hundreds of pounds while regaining their health and energy over the last 20 years, my private VIP’s have found this to be the greatest dietary change leading to lasting success…
Lose the wheat and lose the weight.
Unfortunately, many of us are stuffing ourselves with nutrient void and calorically dense “sub-food” and wheat is often one of the main ingredients. Yes, I know we’re told about the benefits of “healthy whole grains” – I’m a Registered Dietitian with a Master’s in Nutrition and have learned to teach this, as well. Yet, even with healthy whole grains containing more fiber, etc., they’re only a slightly better choice than their highly stripped alternatives.
Between encouraging us to overeat and triggering surges of insulin that help store body fat (not to mention promote chronic illnesses), wheat is often behind so many of the ailments we see today. (more…)
by Paula Gallagher | October 6, 2011
I was watching an episode of one of my favorite shows, Parenthood, and the topic of wheat allergy came up for one of the children. The solution: eliminating wheat. However, when you eliminate wheat, the risk of nutritional deficiencies may occur, especially if there is inadequate variety in the diet.
Celiac disease is an immune reaction to a protein in wheat, called gluten. If left untreated, malabsorption may occur, also leading to deficiencies in iron, magnesium, B vitamins and fiber. By eliminating gluten (rye, oats, wheat, barley and spelt), most symptoms are alleviated. However, even after going gluten free, some individuals with celiac still experience chronic diarrhea, which can impact nutritional status. (more…)