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Whole Life Nutrition Cookbook, 2nd Editionby Alissa Segersten and Tom Malterre
Synopses & Reviews
Eating a whole foods, oligo-antigenic diet can change your health and your life. An oligo-antigenic diet reduces or eliminates foods you are sensitive to.
Completely eliminating foods, such as gluten and dairy for some people, while increasing fresh vegetables and fruits, reduces inflammation, lets go of excess weight, increases energy, immunity, and overall health.
Our simple and easy-to-prepare recipes are based on whole, natural foods such as quinoa, salmon, kale, beans, almonds, apples, and olive oil. Our wholesome baking recipes include ingredients such as teff flour, brown rice flour, applesauce, maple syrup, and coconut sugar.
Common health conditions related to food sensitivities:
About the Author
Alissa Segersten received her Bachelor's of Science from Bastyr University in Kenmore, Washington. She is the previous owner of a Personal Chef business in Seattle, Washington that successfully addressed the health and lifestyle needs of many families with her delicious, healthy cooking. She is currently a cooking instructor and author of the food blog, www.NourishingMeals.com, empowering people with cooking skills and knowledge of whole foods so that they may reconnect with the pleasure in eating delicious, nourishing food.
Tom Malterre received both his Bachelor's and Master's of Science in Nutrition from Bastyr University and is licensed by the state of Washington as a Certified Nutritionist. Tom travels throughout the United States and Canada lecturing at conferences on topics such as Vitamin D, Gluten Intolerance, and Digestive Health. He empowers people through classes, seminars, and private counseling with his insight and depth of knowledge on the biochemical interactions within our body and their relationship to our diet.
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