I started reading nutrition labels at age 15, even before I knew how to interpret them. Eventually, I came to understand what was on them, and began to discriminate between the “real” food and the nutrients and additives that offer no nutritional value – or worse, contribute to illness.
While many ingredients are fortifications of the nutrients removed in processing, many are chemicals; some “natural” nutrients are known to be harmful to our health, like added salt, too much sugar or fat. It is slowly killing us! While it is best to eat food in as close a form as Mother Nature intended, it is not always practical. That doesn’t mean however, that we can’t make healthier and more educated choices.
After successful careers in finance, computer consulting, program development, fundraising, communications, education and training, I went back to school to study the science of nutrition. Armed with another degree, I have embarked on this new journey for my own health and to help others learn to be healthier.
Please feel free to enjoy the recipes on this site and to share them with friends if you like. They are my own recipes however, and copyright law applies. Therefore, they may not be used for commercial gain. If you would like to include any of them in a cookbook or in a collection of program materials, please contact me for permission and appropriate attribution language.
Join me as I observe and share healthier ways to enjoy food and nourish our bodies. If you would like to be notified of new posts, subscribe and you will receive an email when they are added. I do not use email addresses for commercial purposes, not share them with anyone. I’d love to hear from you. If you have useful information about health to share, please leave a comment. Share your challenges as you seek to change unhealthy eating patterns and commit to your health and longevity. Change is hard. Supporting one another will help.
Here’s to your health!
Debbie Gilbert Taylor, MAAP, DTR
NOTE: The author is also an avid photographer. The site photographs are the author’s.