How I Make Medicinal Recipes
As a clinical nutritionist specializing in nutrition therapy I develop functional recipes that contain nutrients with proven health benefits.
I cull through hundreds of food nutrient studies to learn which food nutrients have been proven to support prevention and healing.
I also take into consideration the research showing synergistic effects of nutrient compounds in the ingredients. For example, black pepper increases the effectiveness of turmeric by up to 2000%, and cardamom enhances the bioavailability of indole 3 carbinol and diindolylmethane from kale.
My recipes built around food nutrients that can easily be used by our bodies. Some nutrients need to be synthesized for better absorption. Microbial methylation is just one of these routes to enhanced absorption which requires probiotic organisms. For example, anthocyanins and some B vitamins require transformation by gut flora in our GI tract. Therefore, I include probiotic supplements and fermented or cultured ingredients that contain these organisms.
In consideration of individual dietary restrictions and those that apply to breast cancer, the recipes are vegan, gluten-free, void of unhealthy fats, high in protein and free of common allergenic foods.
Keeping all of this in mind, I then set about to locate the highest quality whole food ingredients that contain concentrated amounts of those proven food nutrients. For example, whole foods that are organic, unprocessed and non-GMO. Then I take my ingredients to the kitchen, where I spend hundreds of hours developing recipes for each of my books. The finished product is a variety of simple, effective, medicinally active, nutrient-rich recipes.