People are surprised to find out that when I started eating vegan I became sick. I had lots of stomach gas and pain. It did not make sense. I was eating a plant-based diet with nearly no processed foods and was not feeling healthy.
My family was dead set against my vegan eating at first. I grew up on a dairy farm where my job as a young girl was to take care of the calves. Dairy products were our livelihood. My family kept going on about my protein and how I wasn’t getting enough. Over time they got on board. Amazingly, my mom lost 60 pounds after she made changes herself.
I discovered along the way that my issue was not the plant-based eating but food sensitivities. It took some detective work, but I found out I was sensitive to wheat and citric acid. That meant no wheat, foods prepared with tomatoes and store-made hummus, which I love. Oh, and I found out I was also sensitive to mold.
I eventually went back to study nutrition after having a degree in corporate community wellness because I wanted to learn more about plant-based eating. I was intrigued with the connection between eating, illness and health.
I now see clients that like myself have tried many things; they have not felt good for a long time. After my own experience I know a thorough evaluation is a must and testing with an elimination diet is strongly recommended. Keep in mind testing is not the end all like I found out. There are ingredients that the tests are not looking for that you might be sensitive to like for me it was citric acid. After careful testing, recording, and reviewing, most of my clients feel better within a month or two.
“When I came to see Amy Rose I was very sick. My IBS was acting up most of the time. Now, I have a lot more energy, and my ability to concentrate has improved a lot. My hair has stopped falling out, and I’m now almost back to my normal weight. I am so grateful to be healthy again!”
~ Dora Alfano, Eastham, MA
One of the triggers that sparked my passion for plant-based eating was a cooking class a friend from church invited me to, and I went on to take a six-month course at a lifestyle center. Ten years later I have my own plant based cooking classes, for kids. It is a cooking series where kids prepare easy, tasty plant-based recipes.
Ultimately, I have always wanted to create a lifestyle program that had the best of plant- based eating integrated into it. I have taken umpteen courses myself in and out of school and around the nation on vegan, plant-based, integrative and functional nutrition. What I found was there already existed a program with everything I wanted. It is called CHIP. It is not a diet or a program in the traditional sense.
CHIP is a new paradigm of Lifestyle Medicine and research-backed science that makes healthy living doable. I highly recommend you take a look. My patients rave about it. Top physicians and medical centers from around the world practice the program. It is the best of science and enjoyable living rolled into one program. I live it myself day in and day out.
After working with numerous patients over the years, listening and finding clues to what was causing them pain and discomfort I have discovered that no two people are alike. Each of us has miraculous bodies that have similarities and differences. I never assume and push my patients into a template approach. They have seen numerous doctors and practitioners by the time they are in my office. Many are not getting quality sleep and are having trouble concentrating. They need a personalized solution.
I know I must listen closely and look for clues for the root of their problem. My goal is for patients to eat with ease, no more pain, and optimal nutrition.
Give me a call if you are ready to live with comfort and choices 508-274-8222/ 774-413-5238.
Professional Bio Amy Rose Sager, RDN, LDN, CLT
I am a Registered Dietitian, Nutritionist and Certified LEAP-MRT Therapist. I am actively involved in the dietetics profession. I am a member of the Academy of Nutrition and Dietetics, the Massachusetts Dietetic Association, and a member of several practice groups: Dieticians in Integrative and Functional Medicine, Behavioral Health Nutrition, Vegetarian Nutrition and Nutrition Entrepreneurs.
I also am past Chair for the Vegetarian Nutrition practice group – a group of over 1300 professionals dedicated to being on the cutting edge of plant focused eating and vegan nutrition.
Part of my professional approach is integrative nutrition. As an integrative dietitian I focus on feeding your body, mind and soul. I use a holistic, personalized approach to health and healing integrating a variety of nutrition therapies including whole foods, tailored supplements, lab tests and mind body modalities.
I recommend you watch this video for more details. The Dietitians in Integrative and Functional Medicine Dietetic Practice Group produced this video.
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Properly targeted dietary therapy as a primary intervention can have a tremendous impact on patients, often to the point of complete symptom remission. Dietary intervention improves outcomes and quality of life and can save thousands of dollars by addressing the underlying cause of symptom production often triggered by a sensitivity to certain foods.
Do you know the difference between a Food Sensitivity, Food Allergy and Food Intolerance?