Ed Bauman is the editor and/or author of many books, including the Holistic Health Handbook, The Nutritional Healing Book, Confronting Cancer in Our Community, and Recipes/Remedies for Rejuvenation Cookbook. He is a delightful, engaging speaking on nutrition, health, and life. Ed Bauman is constantly on the road educating and entertaining his lecture audiences. Most lectures are free. Click here for upcoming lecture dates.
Dr. Bauman states, "My vision of the 21st Century is that health will not be a luxury for those with income, status and access to specialized services. Health will be recognized as an essential human right, supported by our policy makers, business community, and the medical and insurance industries. The outcome of health is to actualize one's potential, physically, mentally and spiritually, based upon education, behavior, and a restoration of our personal and natural environment."
"Nutrition is a major form of health investing. It is safer than the stock market or blind dates to hedge against the inflation of illness. When you eat poor quality food you are dipping into the nutrient reserves in your bones, soft tissue, organs, glands, skin and hair. You wear the results of being overdrawn nutritionally: an unhealthy appearance, fatigue, pain, and mood disorders."
Edward Bauman, Ph.D.
For the past 30 years I have been guiding people of all ages and stages of life who struggle with health challenges: some cosmetic, many life-threatening. I have devised a regenerative food system, not a diet, called Eating for Health.
Each one of us has unique needs, tastes, tolerances and genetic tendencies, all of which can be factored into a customized food and nutrition plan. Many other nutrition approaches, from Atkins to Ornish, feature a one-size-fits-all ideology that has little sensitivity and is not amenable to changes in season and health status.
I encourage a celebration of nutritional diversity and cultural heritage. Eating for Health draws on the delicious and nutritious elements of Asian, Mediterranean, European, Hispanic, African and American (especially the California, organic) food traditions for healing foods.
The goal of a customized Eating for Health diet and nutrition program is to provide optimal amounts and variety of nutrients to enable individuals to cope with a fast-paced, stress-filled, toxic world. Our intention is to locate and support local organic food producers and become less reliant on the commercial culture that profits from our illness - not from our health.
Step one in Eating for Health is choosing fresh, seasonal, chemical-free, nutrient-rich, organic foods. These foods add nutrients back into those body tissues, organs and glands whose reserves have been drained by nutrient robbers such as caffeine, refined carbohydrates, adulterated fats and food additives.
The energy of whole foods is stable, deep and persistent. The energy of refined foods is short-lived, superficial and draining. It is vital to study the relationship we have with food and appreciate how it drives our mood, behavior and health. The wrong food choices exacerbate the common complaints of fatigue, pain and irritability. Consistently eating well will reverse or ameliorate these conditions and prevent or slow the progression of more serious life-threatening illnesses, such as cancer, diabetes and heart disease.
The Eating for Health chart provides a practical guide to natural food groups and serving sizes for a regenerative diet. It is a significant upgrade to the USDA Food Pyramid, which continues to endorse refined carbohydrates, commercial meat and dairy products.
At the center of the Eating for Health model are fresh seeds and oils to provide essential fatty acids. Surrounding them are quality proteins that provide essential amino acids. Booster foods follow, consisting of spices (such as garlic, ginger, curry, turmeric, basil, oregano, nutmeg and cinnamon), seaweed, algae and nutritional yeast to provide important trace elements.
Over 50% of a meal and 75% of snacks can consist of a variety of antioxidant-rich, fresh, seasonal fruits and vegetables, rather than chips, cookies, crackers and ice cream. Pure water, fresh diluted fruit or vegetable juice, mineral broths (such as miso or a slow cooked concentrated vegetable and herb bouillon) and herbal teas complete the nourishing array of an Eating for Health culinary palate. Eating well brings families and friends together in health, peace and unity. Blessings and health to all!
Edward Bauman, Ph.D.
Sustainable Nutrition is the state in which an organism is provided with the necessary ingredients for it to live, reproduce and function optimally for the duration of its life cycle. There are seven (7) system requirements for nutrition to be sustainable. A weakness in any of these system requirements opens the door to metabolic malfunctioning that expresses itself as fatigue, weight imbalance, mood disorder, allergy and subsequent degenerative conditions, such as cancer, cardiovascular disease, diabetes and autoimmune disorders.
the assistance of a trained Nutrition Educator or Nutrition Consultant, an individual
can learn about his or her specific system requirements for sustainable nutrition,
and create a diet and lifestyle program that responds to their unique biochemical
needs and health goals.
System Requirements for Sustainable Nutrition
· Maximize intake of nutrient-rich foods
· Minimize intake of nutrient-poor foods
· Maintain adequate hydration, natural light and fresh air
· Maintain proper acid-alkaline balance
· Minimize exposure to harmful substances in air, water and food
· Supplement essential nutrients not adequately provided by the diet to promote health or support recovery from illness or injury.
Shiroko Sokitch, M.D. - Medical Associate
Shiroko Sokitch graduated from University of Washington School of Medicine in 1984 and the Northwest Institute of Acupuncture and Oriental Medicine in Seattle, WA in 1990. Since 1993, she has owned and operated Heart to Heart Medical Center, a complementary medical center in Santa Rosa, CA.
Shiroko Sokitch is an unusual physician in that
she is able to provide a comprehensive blend of treatments including Chinese and
western medicine. Since opening Heart to Heart Medical Center in Santa Rosa 10
years ago, she has become an expert at using many modalities to bring the body
to balance and wholeness. In addition to acupuncture, she works with craniosacral
therapy, herbs, nutritional supplements, specific diagnostic tests, exercise and
diet to help you find the best balance for your body.
N.C. - Nutrition Consultant and Mentor
Julie Halpin is a certified Nutrition Consultant with a private practice in Sonoma County, CA. She works with individuals, families and groups. Her passion is empowering people to regain or maintain their health through nutrition, lifestyle, supplements and herbs. She also offers nutrition classes and lectures to schools, parenting groups, and the local community.
Julie received her Nutrition Consultant certificate from Bauman College in Penngrove, CA in January, 2005, where she has since been an instructor in the Nutrition Educator program.
lives in Sebastopol, CA, where she enjoys cooking, outdoor activities such as
hiking, camping, and gardening, and spending time with her husband and twin daughters.
Barbara Liss, N.E. - Nutrition Consultant and Mentor
Barbara Liss is a certified Nutrition Educator. Her private practice, Nutrition Solution is located in Marin County, CA. She counsels, educates and coaches individuals, families and groups in how to achieve their best possible health. Barbara creates customized nutrition and lifestyle programs based on the unique needs of the individual.
Barbara completed her Nutrition Educator certification at Bauman College, Penngrove CA. in 2004. Additionally she was certified as a Bauman College Clinical Intern in 2006.
Barbara lives in San Rafael, CA with her husband. She finds pleasure in mountain biking in the foothills of Marin and Lake Tahoe, hiking with her Labrador retriever, kayaking, cooking and entertaining friends and traveling.
Diggs, N.C. - Nutrition and Culinary Associate
Karen Diggs, NC is a graduate of Bauman College and the California Culinary Academy. She combines her love of cooking with nutritional wisdom to help individuals achieve optimal health through private consultations, cooking classes, and lectures.
Karen received her certification as a Nutrition Consultant in 2006, and is currently an instructor in the Natural Chef's program offered by Bauman College. She is also certified in the use of Homeopathic remedies in acute conditions.
Karen lives in San Francisco where she has learned to enjoy the hustle & bustle of the metropolis by balancing with inner tranquility attained through yoga and meditation.
Misja Nuyttens, N.C. – Nutrition Associate
Misja is a Bauman College certified Nutrition Consultant and Nutrition Educator, and board-certified in Holistic Nutrition (2008). She has worked as a Kidz Culinary Academy instructor and co-chair of the National Association of Nutrition Professionals North Bay branch, and is an avid organic backyard gardener.
Misja is also the manager at Central Market, a restaurant in Petaluma, California focused on serving seasonal, local, organic and sustainable fare. She has worked in the food service industry since 1998 and has been cooking for and with children since 2004.
She has a private practice in Petaluma focused on helping children, adolescents, and adults achieve better health through whole food nutrition.