Tausha’s Migriane Success Story to be aired on Dr OZ Show

Happy to say that one of my patients Tausha , a long time migraine sufferer has gotten her life back and is migraine-free. She was invited for an interview with Dr. Mehmet Oz on his Dr. Oz Show which will be aired on April 10th.

One of Ohio’s local newspaper, Toledo Blade  covered her story . You can find a link to Tausha’s story here - http://www.toledoblade.com/Our-Town-News/2014/04/04/Sylvania-Township-woman-to-appear-on-Dr-Oz-Show.html

Sylvania Township woman to appear on ‘Dr. Oz Show’


Sylvania Township resident Tausha Moore doesn’t believe in keeping a bucket list. Instead she keeps a list of all the extraordinary things she’s accomplished in life.

Soon, she will be able to cross off the list obtaining an appearance on daytime television.

The 40-year-old public relations manager at Martopia Public Relations Group in Ann Arbor shot a segment with one of the most recognized doctors, Dr. Mehmet Oz. The segment is scheduled to run on the Dr. Oz Show at 5 p.m. Thursday, April 10 on WNWO-TV in Toledo or at 4 p.m. that day on WXYZ-TV in Detroit.

In an effort to try to get an appearance for one of her clients, Ms. Moore spoke to the show’s producers. Three weeks ago, a producer mentioned in talking to her the show was searching for someone on the Oligoantigenic Diet, an extreme diet that eliminates foods believed to cause inflammation or allergic reactions in the body.

“I told the producer, ‘that’s me.’ She said we are not looking for an expert. I said ‘no, no, that’s me. I am on the diet,’” Ms. Moore said. She is on the diet to minimize migraines.

The next thing she knew she was being whisked off to New York City that night to film a segment the next day.

“I was happy to do it,” she said. “If it works for me, I want to tell other people.”

The experience was a bit of a change for her, usually counseling clients on TV appearances, she was now the one being prepped for her camera shot.

A publicist for the show said Ms. Moore talked to Dr. Oz about the “controversial new treatment helping people heal from conditions they’ve suffered their whole lives,” as “Tausha suffered from migraines for over 27 years.”

Ms. Moore helped the show introduce the diet to viewers, which eliminates foods that may cause allergic reactions in a person’s body, including fruit, wheat, fish, chicken, eggs, peanuts, and chocolate, the publicist said. She went on the diet, after trying other diets, even a vegan diet, which she found actually doubled her migraines to 12 per month.

Ms. Moore follows a diet administered by dietician Aarti Batavia in Novi, Mich. It eliminates certain foods and brought others back in by phases. She even carries a wallet-size card to remind her of food “migraine triggers.”

“A natural way to overcome migraines,” Ms. Moore said about following the “O” diet, as Dr. Oz calls it. Ever since the program taping, she said her migraines dropped from 6 per month to zero.
Read more at http://www.toledoblade.com/Our-Town-News/2014/04/04/Sylvania-Township-woman-to-appear-on-Dr-Oz-Show.html#rkz2UW80iZ2ZAJG3.99

Do you know of a friend or family member suffering from food allergies/ sensitivities, migraines, IBS, autoimmune or poor gut health? I can help them get back their lives. Call 517 290 6041 to schedule your appointment.


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A dozen ain’t enough !

Facebook Status: “What do I do with a dozen of over-ripe bananas?” To solve this gordian task, my friends did come to rescue With over a dozen of creative  suggestions. This made me think…a dozen ain’t enough!
To keep it simple, I used some in my smoothie and used the rest to bake some Banny Cranny Cookies.

Here’s the recipe:
Banny cranny Cookies/ Banana Oatmeal Cookies
1 cup whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp oil
1 cup date sugar or 3/4 cup plain sugar
2 medium mashed banana
1 Tbsp ground flaxseed (alsi)
1 tsp vanilla extract
1 1/2 cups rolled oats
1 cup dried cranberries
2 Tbsp water


1.Preheat oven to 350F and line a baking sheet with parchment paper.
2.In a big bowl, mash bananas and add all the ingredients together. Mix gently.
3.Drop dough by tablespoonfuls onto prepared baking sheet.
4.Bake for 14-20 minutes at 350F, until set and lightly browned.
5.Let cookies cool for about 5 minutes on the pan before transferring them to a wire rack to cool completely.

To make choco-chip cookies , add 1 cup choco chips instead of cranberries.

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How about a Meatless Monday? Use tofu as a source protein in stir fry

Tofu, also known as bean curd or soy cheese, is thought to have originated in China more than 2,000 years ago. It is made by curdling soy milk and pressing the curds into a block. Today, tofu is used worldwide in recipes and is especially popular as a meat substitute to create tasty vegetarian dishes. Because tofu is bland, it works well with many flavors.

Tofu comes in varying textures and firmness. The most common ones found in grocery stores today are soft, firm, extra firm, sprouted and silken. Soft tofu is good in sauces and in recipes calling for blended tofu. Firm and extra-firm tofu can be cut into cubes or slices and added to stir-fried vegetables, baked or grilled. Sprouted tofu is made from sprouted soy beans, and is cooked the same way as firm or extra-firm tofu. It’s higher in nutrients, such as calcium, iron and protein, and easier to digest, but it has more calories per gram than regular tofu. Silken tofu has a custard-like texture, working well in smoothies, creams and spreads.

A good source of protein and iron, tofu can also be an excellent source of calcium, if calcium sulfate is used in processing. It’s very low in sodium and saturated fat and cholesterol-free. Half a cup of firm tofu prepared with calcium sulfate has 88 calories, 5 grams of fat (1 gram saturated), 15 grams of sodium and provides almost 25% of the daily value for calcium and 11% for iron.

Tofu is a perishable product and should be kept refrigerated unless it’s in a sealed package. Once the package is opened, leftover tofu should be covered with fresh water for storage and the water should be changed daily. Silken tofu does not need to be covered with water, but should be kept refrigerated.

Check out this Vegan Thai Curry with Tofu!

This article was originally published on Jan 13th, 2013 for the Heart Smart Column of The Detroit Free Press.

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The Hidden Cause of Most Chronic Diseases

This is a post that was originally published in Healthy and Fit Magazine in their Dec 2012 issue. Karen Giles-Smith RD , a writer and colleague called me to pick-up my thoughts. It was an interesting discussion on how certain  foods such as saturated fats, so called healthy foods could cause increase in free radicals leading to  inflammation and how certain foods can help to turn off inflammatory markers.  We also discussed if dietary advice needs to be individualized or do I promote a specific kind of a diet to all my clients, such as a Paleo diet or a Mediterranean diet.  What I like to do in my practice is pick up the best of all “so-called diets”, check for scientific validity, look at my clients likes and cultural needs, identify food sensitivities , nutrient deficiencies, disease progression and then make a final verdict.

Hope you enjoy reading this article as much as I enjoyed sharing my thoughts.

Internal inflammation wreaks havoc: Here’s what you can do about it.

At this very moment, your body is working hard to protect itself from invaders such as harmful bacteria, viruses and toxins. When your immune system detects invaders or the infection or injury they cause, it defends and heals itself by sending plasma and white blood cells to the area, resulting in inflammation: swelling, redness, heat and sometimes pain.

Under normal circumstances, inflammation is helpful to health. But sometimes, the immune system goes awry and inflammation lasts too long, leading to wear and tear on body cells. Research indicates that long-term, or chronic, inflammation plays a significant role in many diseases including type 2 diabetes, rheumatoid arthritis, heart disease, cancer and stroke.

Genetics may increase the likelihood of chronic inflammation. In addition, inflammation may be triggered by certain factors such as stress, food additives, food allergies and sensitivities, and overuse of antibiotics, explains Aarti Batavia, MS, RD, certified LEAP (Lifestyle Eating and Performance) practitioner and functional medicine practitioner in private practice in Novi and Ann Arbor. “When these factors trigger the immune system, the gut may be compromised causing the release of inflammatory chemicals/markers which can then cause chronic inflammation in other parts of the body.” Batavia’s practice focuses on identifying food triggers and “healing the gut” using a multidisciplinary approach.

Can you help prevent or control chronic inflammation? According to many experts, you can—by maintaining a healthy weight, not using tobacco, managing stress, getting enough sleep, exercising and eating a well-balanced diet including foods with anti-inflammatory properties.

Maintaining a healthy weight and getting regular physical activity are two of the most effective ways to control inflammation. Research suggests that too much body fat, particularly fat in the abdominal area, can produce high levels of the proteins that trigger inflammation. “Staying fit preserves joint health and promotes health in general,” says Fred J. Van Alstine, MD, MBA, family physician in Owosso and president-elect of the Michigan Academy of Family Physicians.

Another powerful inflammation-fighter is eating well. Research suggests that bioactive components in fruits, vegetables, and whole grains may regulate or moderate inflammatory and immunological processes. “The American diet is calorie-rich and nutrient-poor,” says Van Alstine. “It’s back to basics: A healthy diet including fruits and vegetables in order to get adequate nutrients and antioxidants. I tell my patients ‘brown is better’: Limit white flour, white fat, white sugar and salt. You can consume them, but in moderation. Portion control is key to keep calories in check.”

Many experts recommend a Mediterranean-style eating plan to help control inflammation, which is a plant-based diet with plenty of fruits, vegetables, whole grains, beans, legumes, healthy fats including olive oil and nuts, herbs and spices, at least two seafood meals per week, and small amounts eggs, yogurt and cheese. Experts also recommend eating less red meat, processed meat, fried foods, sweets and refined grains.

Healthy fats are a key component of a Mediterranean-style diet. Substantial research indicates that omega-3 fats, particularly those found in coldwater fish, produce chemicals that inhibit inflammation. Omega-3 fatty acids are a type of polyunsaturated fatty acid. They are essential, which means the body can’t produce them, so we need to get them from the food we eat. In addition to fatty fish, omega-3 fats are also found in leafy greens, whole grains, walnuts, seaweed, beans and legumes, chia seeds, flaxseeds, and canola oil.

The overall effect of omega-6 fatty acids on inflammation is controversial. Most experts believe that Americans shouldn’t eat more of the foods high in omega-6 fatty acids and some experts recommend eating less. Omega-6 fatty acids are another type of essential, polyunsaturated fatty acid and are found in cottonseed, sunflower, safflower, soybean and corn oils.

Batavia believes that nutrition recommendations must be individualized and therefore doesn’t recommend one particular eating plan. “People have different likes and dislikes and sensitivities,” she explains. “For example, turmeric [a spice] is anti-inflammatory but some people can’t tolerate it.” For most people, however, Batavia recommends checking blood levels of vitamin D, B-12 and zinc, balancing intake of omega-3 and omega-6 fats through food and supplements, adding probiotic-containing foods such as yogurt, kefir, kimchee and sauerkraut, avoiding sugary foods and fats (other than nuts and olive oil) and eating fewer processed foods.

“Take charge of your health,” says Van Alstine. Ultimately, people keep themselves healthy, not healthcare providers, he says. “What you do to yourself and for yourself is more important than what I can do as a doctor.”

So what do you think, would you follow a Mediterranean diet or rather individualize your nutrition plan as per your needs? Let me help you with your nutrition plan. Feel free to call @ 517 290 6041.

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New Year’s Resolution : Gluten-Free Diet and Weight

The gluten-free market is booming which is good news for those with celiac disease.  A growing number of gluten-free products ranging from breads, cereals, pasta, crackers, cakes, cookies, snack bars, soups, sauces, ready-to-eat entrees, mixes and other items are available in grocery and health food stores, wholesale outlets and even online. But people often gain too much weight because they only focus on the gluten-free status of items and do not pay attention to nutrition and meal planning. Just like gluten-containing products, not all “gluten-free” items are necessarily healthy options. Here are some of suggestions and resources for starting out the New Year on the right gluten-free track!

Plan Ahead: Planning your menu a week (or even a few days) ahead will help you select the right things to eat, and help control unnecessary or “binge type” eating.

Keep Nutrition on the Front Burner: The USDA ChooseMyPlate is a practical tool to help you make healthy food choices.

Watch Your Portions: Make sure that you read the back of all packaging labels so you know what “one portion” size is. Don’t be fooled! One portion could indeed be a ½ of a bagel. Being aware of portion control is a good step to manage your calorie intake.  Here’s a great portion control tool from WebMD. Although not all the items are gluten-free, it visually compares food items to commonly recognized items such as a deck of cards, light bulb, baseball or computer mouse.

Eat Breakfast: Skipping breakfast leads to overeating later in the day – often at dinner and in the evening when you are usually less active which is double trouble!

Fill up on Fruits & Veggies: Fruits and vegetables contain a variety of vitamins, minerals, antioxidants and fiber. Many are low in calories so you can fill up at meals and snacks with these healthy foods.

Go for Whole Grains: There are a variety of nutritious gluten-free whole grains such as amaranth, buckwheat, millet, Montina™ (Indian ricegrass), millet, oats (pure, uncontaminated), quinoa, sorghum, rice (black, brown, red) and teff.  These healthy grains contain many nutrients, especially fiber- which is often lacking in the gluten-free diet because many gluten-free products are made from refined starches and flours.

Snack Sensibly: Snacking can be part of a healthy gluten-free diet but you need to choose wisely. Need some nutritious options? Here you go-

• Canned fruit (in juice or water) or applesauce
• Popcorn
• Fresh fruit
• Pumpkin or sunflower seeds
(plain or GF flavoured)
• Dried fruits (e.g. mini raisin box, apricots, cranberries, mangoes)
• Fruit or vegetable juices
• Pudding, made with low-fat milk

Successful and healthy gluten-free eating takes a little time and planning. But with informed choices, current resources and the motivation to make a new start in the New Year, everyone on a gluten-free diet is able to get back, and stay, on the healthy gluten-free eating track!

The above post is adapted from http://www.befreeforme.com/blog/?p=4241

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Evidence-based Methodology Workshop on Polycystic Ovary Syndrome (PCOS)

The National Institutes of Health (NIH) will sponsor an Evidence-based Methodology Workshop on Polycystic Ovary Syndrome (PCOS). The workshop will be held December 3–5, 2012, and   will consist of an opening session taking place on December 3, 2012, at the Bethesda Marriott Hotel, with additional sessions taking place December 4–5, 2012, at the NIH in Bethesda, Maryland.  NIH Office of Disease Prevention Evidence-based Workshop on Polycystic Ovary Syndrome

PCOS is a common hormone disorder that affects approximately 5 million reproductive-aged women in the United States. Women with PCOS have difficulty becoming pregnant (i.e., are infertile) due to hormone imbalances that cause or result from altered development of ovarian follicles.

For most of the 20th century, PCOS was a poorly understood condition. In 1990, the NIH held a conference on PCOS to create both a working definition of the disorder and diagnostic criteria. The outcome of this conference, the NIH Criteria, served as a standard for researchers and clinicians for more than a decade. In 2003, a consensus workshop in Rotterdam developed new diagnostic criteria, the Rotterdam Criteria. The 2012 NIH Evidence-based Methodology Workshop on PCOS will seek to clarify these newly developed criteria as well as other topics relating to PCOS, including causes, predictors, consequences, prevention, and treatment.

During the 2½-day workshop, invited experts will discuss the body of evidence and attendees will have opportunities to provide comments during open discussion periods. After weighing the evidence, an unbiased, independent panel will prepare a report that summarizes the workshop and identifies future research priorities.

There is no fee to attend the workshop. Your input is valuable. Please join us!

For more information and to register, please visit the Polycystic Ovary Syndrome homepage.

Can’t attend?

Register here to view the workshop webcast online.

This conference is sponsored by the NIH’s Eunice Kennedy Shriver National Institute of Child Health and Human Development and the Office of Disease Prevention.

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“I am not a lab rat!” ~ From some of the cutest kids we’ve ever seen.

This is one of the cutest campaign I have ever seen.


Genetically engineered (GE, sometimes referred to as GMO) foods are untested, unlabeled, and potentially unsafe. A majority of processed foods include GE ingredients, which have not been tested for long-term impacts on human health and environmental safety. What’s more, the Food and Drug Administration does no independent safety testing and instead relies on data submitted by biotechnology companies. And, because foods containing GE ingredients aren’t required to be labeled, consumers don’t even know when they are eating them.

GE foods can pose risks to consumers from potential allergens and toxins, but those are not currently disclosed. But just as labels list fat, sodium and sugar, they should tell the buyer whether or not the product includes potentially harmful GE ingredients. Consumers have a right to know if their food is genetically engineered.

Prop 37 Means Simple, Clear Labels That Won’t Cost You a Dime

Prop 37 gives us the right to know if our food has been genetically engineered. It helps us make the right food choices for our families by putting a simple label on the groceries we buy and telling us if our food has been genetically engineered.

For more information visit – http://www.carighttoknow.org/

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Food Allergies, Sensitivities or Intolerance; What’s on Your Plate?

Recently, I was invited to speak at the Southeastern Michigan Dietetic Association (SEMDA) meeting on Food Allergies, Sensitivities and Intolerance’s. So what did we discuss?

The presentation began with an explanation of what immune and non-immune reactions mean . We discussed food intolerance’s that are non -immunologic and then moved on to immunologic reactions such as allergies and food sensitivities.  Key concepts related to food allergies were explained along- incidence of allergies, how do you identify food allergies and how to manage food allergies. We had  nice discussion on cross- reactive foods and how inhalant allergens such as birch pollen or ragweed cross-react with certain foods .  A discussion on  Genetically Modified Foods – GMO’s  and potential effect on cross-re activity gained a lot of interest.  One of the resources shared was a link to the movie, Genetic Roulette .

After recognizing the  gut, brain and immune connection, we explored the world of food sensitivities – non Ig E immune reactions, how to identify food triggers in individuals with IBS,  Fibromyalgia, and Migraines supporting with scientific studies, published papers, case -studies and physician testimonials.

It was a well received presentation . On a personal note, I enjoyed delivering this presentation and help stimulate interest my fellow colleagues to explore this very field that I am passionate about.

These are some comments  received from the dietitians who attended the meeting -

  • ” She was wonderful! The meeting was packed, and she did a great job. I think people left more informed and intrigued!”
  • “Excellent presentation. Very informative and moving presentation.”
  • ” She gave new insight and sources on topics. Important and great topic!”

Thank you SEMDA for giving me this wonderful opportunity! If you know of an organization or group that will benefit from a presentation like this one, do not hesitate to call me at 517 290 6041.  Identifying trigger foods and incorporating and anti-inflammatory diet is the key to health and wellness.

Thomas Edison once said ”The doctor of the future will give no medicine, but will interest his patients in the care of the  human body, in diet, and in the cause and prevention of disease.”

Cheers to good health!

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Cooking with Different Flours

Simple ideas for the use of your new grain in the form of a flour include:
1. Breading allowed meats/fish.
Look at your diet choices : choose an allowed protein, an allowed grain flour, and an allowed spice.
Mix flour with all spices and salt.
1. Turn stove burner on medium heat
2. Add 1 Tbsp. oil to a pan.
3. Fry meat or fish, tofu or veggie covered, until both sides are brown
4. Cover with lid until serving time
For a gourmet touch, set fried item on a puree of allowed fruit (baby jar food is usually reliably one ingredient)

2.  Making a pie crust
Although not as flaky, a hand-pressed oil crust is a quick way to enjoy a fast quiche, or a fresh fruit pie.
Your head, your heart and your digestive system will thank you. If you are making this with low-gluten flour, don’t worry about over-mixing this– it won’t matter (no tough proteins will form)
1. Preheat oven to 375
2. Mix: 1 1/3 c flour, ½ tsp salt, 6T oil, 3 T water
3. Put oil on hands, shape dough into a ball and either:Press into a pie pan with hands-or-
Roll between two pieces of waxed paper with a rolling pin
4. Prick bottom with fork thoroughly
5. Bake at 375 for 12 min, cool
*Egg: (quiche) Make as directed above, but don’t bake yet: Mix 3 eggs with 1c milk or other liquid in a bowl, Pour into unbaked crust. Arrange allowed vegetables/cheeses on top.  Bake for 60 min at 350.
*Fruit:  Mix Fruit with 1T Sweetener as allowed (sugar, honey, juice concentrate, fruit-only jelly)
Pour into pre-baked shell, refrigerate until serving time.
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Beans, Peas and Potatoes


1. Cook beans according to the recipe on the bag, or buy canned variety.

2. Prefer beans in jars rather than cans

3. Include beans gradually into your diet.. Make sure they are canned or well-cooked.


If you are not reactive, these items can be great additions to your diet:

Soy Milk (check ingredients to make sure they are allowed, prefer organic)

Edamame- fun.  Cook fresh or frozen pods in boiling water or steam in microwave

Squeeze Pod and consume only the pea-shaped fruit.

Tofu-       choose only the kind made with only calcium lactate

Garbanzo- Chick Peas— the little things you put on your salad are really more fun

Chick Pea :

Poppers— Toss a drained can in 2 Tbsp of oil

Shake on salt, herbs, cinnamon and sugar

Oven roast at 400 for 15 min


The basic recipe is a can of garbanzos, ¼ c oil and salt.

Blenderize and serve with allowed-grain crackers

When allowed, additions of lemon juice and garlic clove improve taste.


These flat little legumes cook up much easier than most beans and are not gas-forming

Sweet Potatoes-

Sweet  potatoes are in a different botanical category, so if you are reactive to white potatoes, good news… make a switch and microwave, bake or fry with allowed oil.

Check out this recipe. Skip your reactive ingredients- Myrto’s Sweet Potato Patties

See Potato Fries under “White Potatoes”

White Potatoes:

If these are on your diet, life is easy, unless you are reactive to sulfites.  If you are reactive to sulfites, realize that processed potatoes almost ALWAYS contain these.

Use fresh potatoes for these ideas:

Potato Fries-  Cut in ½ lengthwise, cut into chips, toss in oil, bake in 400 deg oven for 15 min

Craving Pizza?  When allowed, try tomato sauce, oregano and mozzerella cheese on a potato

Mashed?  Use allowed milk from your favorite recipe and substitute oil for butter.


Cut in half,  bake at 350 for 35-40 mins or until you can easily poke w/ knife. Stuff with honey, sugar, molasses, maple syrup, as allowed and slivered nuts.

Crustless pie-  combine pumpkin, spice as allowed, and egg as allowed and cook like a pie.

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