EAT TO LIVE NUTRITION
Healing the body with nutritional therapy and a culinary re-education
Traci Goodrich, NTP
As a nutritional therapist and cook who emphasizes the use of nutrient-dense foods and traditional food preparation methods, my goal is to help people find time to prepare meals and to educate people about foods that support and maintain their vitality. Knowledge is power and with the right information, people can heal their own bodies with the vitamin and mineral-rich foods they consume. With a little planning, preparing meals that nourish the body can be easy. Part of this education emphasizes using quality ingredients, and helping people locate foods that contribute to maintaining health. I believe that an investment in the quality of foods you consume is an investment in your future, and is a form of preventative health care.
Check out upcoming nutrition and traditional foods cooking classes in November with Traci at community supported kitchen Salt, Fire and Time in Portland, Oregon.
THE NECESSARY EVILS
Sugar, salt and fat have a bad reputation, and for good reason! Refined and processed version of each are responsible for many of the degenerative diseases that exist today. Consumers are often scared and confused by too many choices. Part nutrition class, part cooking class, students will walk away with useful information, skills and resources they can immediately apply in their own lives, including the following:
Students will learn about versions of sugar, salt and fat that actually support health and why.
Students will learn ways to improve digestion and how proper digestion supports healthy immune function.
Students will learn how to source food on a local level.
Students will learn about the vitamins and minerals in the foods that eat and how to get the most bang for their buck by choosing foods that are the most nutrient-dense
LOCATION: Salt, Fire & Time, 609 SE Ankeny Street, Unit A
DATE: Monday, November 2, 2009
TIME:5:30 to 8:30
AMOUNT:$60.00
Please contact Traci Goodrich for more information and to register for classes.
503.233.7064 or tracigoodrich@gmail.com
The amount of the class includes nutrition education and food that is organic and sourced locally, for the preparation of the community meal. Class size will be limited to ensure individual attention. Some work-study positions are available that reduces the amount of the class.
SUGAR ADDICTION: TROUBLE-SHOOTING AN EPIDEMIC
If you were to list addictive substances in order, sugar would be at the top of the list, and part of this reason is access–we are surrounded by it! I know that in Portland, Oregon, you cannot throw a stone without landing on an artisan cupcake. Sugar is also in many prepare foods that you might not consider to be sweet. This class will focus on strategies to greatly reduce the amount of sugar people consume in order to avoid larger health concerns such as hypoglycemia and diabetes. Part nutrition class, part cooking class, students will walk away with useful information, skills and resources they can immediately apply in their own lives, including the following:
Students will learn strategies to greatly reduce the amount of sugar they consume.
Students will learn about the glycemic index and the glycemic load of food and how carbohydrates affect blood sugar levels.
Students will learn how to “recalibrate” their blood sugar levels.
Students will learn how to avoid being part of the epidemic that is diabetes.
Location:Salt, Fire and Time, 609 SE Ankeny Street, Unit A
Date:Monday, November 16, 2009
Time:5:30 PM to 8:30 PM
Please contact Traci Goodrich for more information and to register for classes.
503.233.7064 or tracigoodrich@gmail.com
The amount of the class includes nutrition education and food that is organic and sourced locally, for the preparation of the community meal. Class size will be limited to ensure individual attention. Some work-study positions are available that reduces the amount of the class.
SUPPORTING THE NUTRITION NEEDS OF THE VEGETARIAN
Many vegetarians often have difficulty digesting food. This seems counter-intuitive considering vegetarians have a mostly plant-based diet, which is considered easier to digest. Yet, all too often, many vegetarians rely too heavily upon foods that are difficult to digest and that many people are actually sensitive to, such as soy, wheat and cheese. This class will focus on the special nutrition needs of the vegetarian diet. Part nutrition class, part cooking class, students will walk away with useful information, skills and resources they can immediately apply in their own lives, including the following:
Students will learn how to jump-start their body’s ability to produce stomach acid and digestive enzymes.
Students will learn about specific nutrients that many vegetarians are deficient in and how to better absorb the vitamins and minerals they consume.
Students will learn how to reduce their dependence on soy, wheat, and cheese and which versions are considered better alternatives for wellness.
Students will learn about some of the low-fat myths that might be undermining their body’s nutritional needs.
Location:Salt, Fire and Time, 609 SE Ankeny Street, Unit A
Date:Monday, November 23, 2009
Time:5:30 PM to 8:30 PM
Please contact Traci Goodrich for more information and to register for classes.
503.233.7064 or tracigoodrich@gmail.com
The amount of the class includes nutrition education and food that is organic and sourced locally, for the preparation of the community meal. Class size will be limited to ensure individual attention. Some work-study positions are available that reduces the amount of the class.
Eat To Live Nutrition 