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Food background. Fresh vegetables, fruits and blank notepad on a dark background. Concept of healthy eating, diet and planningHere’s to better health: The Nutritionist

During 2018 I read Eat Right 4 Your Type by Dr. Peter J. D’Adamo. As I age my body responds differently to many of the foods I’ve been eating most of my life. After reading the book, it was suggested that I engage the services of a nutritionist to better understand which foods might be causing inflammation, joint pain, and intestinal distress.

I searched for nutritionists near me and reviewed websites of potential candidates, looking for someone who was qualified and whose mission resonated with me. The nutritionist I selected holds a Masters Degree in Nutrition Science from Cal State Long Beach and is a Registered Dietitian. This quote from her website was the deciding factor for me to make that first phone call:

“Together we will work on listening and honoring your body to restore and strengthen your health.  The end goal is for my clients to be an active creator of the lifestyle they desire.” – Amanda Sauceda

During our first phone conversation she outlined her program, which includes ordering a blood panel to determine how the body reacts to 140 different foods, beverage, flavor enhancers and food chemicals. Preparing for the appointment also included completing an extensive questionnaire about my lifestyle, health history, eating habits and concerns.

Today I met my new nutritionist face to face for the first time. She asked some clarifying questions about the questionnaire I filled out and I filled in the blanks. We discussed my life phase of peri-menopause, difficulties losing weight and keeping it off, and intestinal issues I’ve had. She then handed me a color-coded list of all the foods included in the blood panel and explained what each color represented: the green line items indicate non-reactive foods, yellow line items indicates a moderate reaction, and red line items items should be avoided (soybeans and rainbow trout are red liners for me).

Discovering that my body might respond adversely to certain foods based on my blood type was eye opening. Having a professional review the results of a blood test with me added some clarity to what I’ve read (it was suggested by more than a couple of people that I should use the Blood Type book as a guideline). For example, the Blood Type book suggests that for my blood type, which is A, I should consume more soy products and avoid beef, while the blood test results the nutritionist reviewed for specific sensitivities disagrees, instead indicating that soy for me is a BIG NO-NO, and beef is acceptable. (Lucky me – I was not a fan of the soy-based diet idea). Keep in mind, everybody’s results are different, and that’s why I sought out the guidance of a trained nutritionist instead of solely relying on a popular book.

After reviewing the results of the test with her, we determined a beginner’s game plan to see how I feel when introducing only the most non-reactive of the foods (the green line items) into my diet during a two-week period. She offered to send me some alternative recipe ideas and gave me the choice of when to begin this modified diet.

The purpose of this exercise, for me, is to help my body to function at its optimal level for my age. I want to live a long life and I want to enjoy and participate fully in that life.

I discussed the results of the test and the food plan with my husband, so we are on the same page.

During the first two weeks, I’ll be eating a limited number of items from the green liners:

Nutrition Week 1 and 2

Check back in for an update. I plan to start this food plan on Saturday, February 9.

Here’s to better health!