about me

I decided to start my nutrition education business after asking my brother-in-law why he was using fat-free salad dressing. He said “Because my doctor told me to cut out fat”. Didn’t he know that real oil would make his blood cholesterol go down?

As I predicted, without the healthy fats from the oil to fill him up an hour later he felt compelled to eat a large bowl of low-fat ice cream - which is unhealthy in so many ways.
Nutritional scientists know that it’s not healthy to cut out fat (or sunshine or eggs) but we haven’t been very good at preventing public health organizations from making overly simplistic recommendations.

I share nutrition information through seminars and individual consultations and through the classes I teach at Foothill College and at Stanford University. Before I started this business, I carried out basic research on heart disease, cholesterol metabolism, fat nutrition, and cancer, at Stanford, Harvard, Brandeis, and M.I.T. Some of the articles I wrote on that research are cited below.

My interest in food and nutrition started early, with parents who loved health foods (and desserts), and in high school I pored over the USDA nutrient database for hours to see what vitamins and minerals were in different kinds of foods. I studied Nutrition & Dietetics at U.C. Berkeley (B.S.) and Nutritional Biochemistry & Metabolism at M.I.T. (Ph.D.), and learned that there is lots of useful and interesting nutritional science to be shared with the public.