Jodi Lee | TCC Faculty

info@jodileenutrition

Jodi LeeA book, a child, and a gut feeling. That what started me down the path of better nutrition.

A constellation of serious diagnoses catapulted me into the world of food as medicine.

I’ve always been a foodie, even as a small child. So it was no surprise that I studied Human Ecology in university earning myself a Master of Science in the field that studied everyday living. Food and nutrition went hand in hand and I thought I knew how it all worked.

Then it stopped working. The very foundation of nutritional science I had been taught was exactly what was making me and my little girl very sick. Trained on the principles of the four food groups, low fat, and low calorie, I was ill equipped to explain or understand why those very rules were killing me. Literally.

Losing weight, severe pain, losing hair, unable to eat or sleep, exhausted, headaches. No one could find anything wrong with me. But I was wasting away.

My research instincts kicked in full force and I was off on a mission. I soon found myself immersed in the ‘other side’ – the research that didn’t get highlighted because it didn’t fit the mainstream messages of heart, stroke and cancer prevention and treatment. Since what ailed me was not my heart, nor a stroke, nor cancer, it was challenging to find any information to help me. Until I discovered the world of holistic nutrition. In so doing, I enrolled at the Canadian School of Natural Nutrition and became a Registered Holistic Nutritionist. I learned, among other things, how fat can actually improved your health (what??), that cancer can be beaten with vitamins (seriously), that you don’t need to count calories (really), you can heal your gut and eliminate foods sensitivities (without drugs), and you can leap out of bed in the morning filled with vibrant energy every day (yes, please).

I also helped the doctors figure out what was wrong with me. It was what I was eating. Food was killing me. The very pillar of the food guide – whole grains – was the root of my ill health. Gluten from wheat, rye, barley, and spelt had destroyed my gut and I was starving to death from malabsorption. This lead to other food intolerances and my immune system turning on itself. I was very ill.

The world of holistic health saved my life. And my little girl’s.

I learned how to manage my Celiac disease (it’s more than just being gluten-free), heal my leaky gut, manage my fibromyalgia, eliminate my irritable bowel syndrome and chronic sinus problems as well as several food sensitivities, all with whole, healthy foods, herbs, and natural supplements. My daughter’s Celiac disease and soy allergy is a combination that virtually eliminated packaged food forcing upon me the challenge of creating favorite foods at home. Not content to merely substitute wheat flour donuts with gluten-free ones, I always improve the health and nutrition of every food I make.

I love food and I love being healthy. These are not mutually exclusive.

In fact, quality foods can give you the health you seek. Explore my services, workshops, and classes to see how you can improve the quality of your everyday living today.

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