Hey Friends! I have been somewhat out of touch as I have been traveling for my daughter’s wedding and on a bit of a “talking circuit”. Right after my daughter’s wedding in Santorini, Greece, I presented at Harvard Medical School’s GI Motility and Functional Gut Disorders program (my topic: Food Intolerance).
This talk was followed by a trip to Ann Arbor, Michigan to provide 2 talks at University of Michigan– more about food intolerance and diet therapy for small intestinal bacterial overgrowth. Food intolerance can take many shapes and forms and it is always great to share the latest research with healthcare providers. I do think the current food culture is entrenched in food-based fear mongering and IBS and SIBO patients need help from registered dietitians to separate the hype from the science. An overly restrictive diet can lead to malnutrition, health risk and a poor quality of life. This topic was a common thread in my talks at Harvard and U. Michigan.
Next week is Harvard Medical School’s Gut Health, Microbiota and Probiotics throughout the Lifespan (dietary influences) symposium. I have been asked to work as media for this event to help translate the research presented into consumer language. I will be providing a detailed post about what I learn at this symposium right here on the blog… so stay tuned!
To say I love my job, is a bit of an understatement. 🙂
I have been a little off grid as well, as I had a little fall in Greece and I am healing from post concussion syndrome. Fortunately, the fall did not impact the lovely time we had celebrating the wedding of my daughter, Chelsea and her new husband, Ian. Our time was magical on the island of Santorini.
Like a golden orange ball hitting the horizon. Amazing.
Eating in Greece was wonderful too. My favorites included their fresh and delicious Greek Salads, which unlike the ‘American version’ do not contain any lettuce–just a lovely vinaigrette with fresh tomatoes, creamy feta and cucumbers (onions can be easily removed or ordered without), grilled octopus and chicken kabobs. I also became addicted to their Freddo Espresso and Freddo Cappuccino (sans sugar)— topped with cold milk foam (not too much lactose). We found the cutest little cafe in Fira called Lila Cafe which made the best Freddo Cappuccino.
Chelsea’s vows include a few key sentences that resonated with the romantic in me,
“Love is what we all share- our universal truth. Love is what we are doing right.”