Naturalpath

I was at a formal gather with kids and families as the discussion turned to fast food. Intelligent, educated loving parents said," Yea, some times Joey will only eat McDonald's." They continue to lament how much they hated the "Happy Meal". As my youngest son walked by I asked him to tell the crowd of adults how many times he ate a McDonald's in the last year. He made a face that said Duh only an eight year old could make and said maybe once. He did not eat there because from a young age we told him how bad the food was for his body. And even when the advertisement's call out to him with the latest toy (cause it ain't the food in the Happy Meal he wants) he opted out. I made a deal to give money for a real toy. This is the boy that sings "McDonald's, I'm hating it."

Healthnotes Newswire (July 26, 2007)—According to a new meta-analysis, conjugated linoleic acid (CLA) may cause modest, short-term loss of body fat in certain people, but unanswered questions about the safety of long-term use indicate that it’s premature to embrace it as the new go-to supplement for weight loss.

A healthy lifestyle requires a personal plan for healthy eating. Without it, we often fall prey to convenience, cravings, and commercialism.

If you think that your diet is giving you all that you need in the arena of nutrition, think again.  Even if you eat your 9 fruits and vegetables per day as suggested by the American Cancer Group, and you drink clean filtered water and hormone free meats you still aren't quite making the grade. 

Our lands have been over processed for decades.  Which translates to reduce vitamin and mineral content going into the foods grown in them.  The average depth of top soil in 1950's was 6 feet.  Today it is 6 inches.  6 inches.  Talk about the angry inch!  I think my tomatoes are screaming mad.  In 1948 when you bought spinach it contained on average 158 milligrams of iron, today that same amount will give you around 27 milligrams. 

Overview

Marc David is a nutritional psychologist and the author of The Slow Down Diet: Eating for Pleasure, Energy, and Weight Loss (Healing Arts Press, May 2005).

Expertise

Combining his expertise in nutritional medicine, mind-body health, the science of yoga and the psychology of eating, Marc brings a fresh and exciting new look to his field. His humorous, engaging, and informative speaking style have made him a popular and well loved presenter and his non-dogmatic approach to nutrition appeals to a wide audience of eaters who are looking for positive, inspiring, and innovative messages about food and metabolism.

Philosophy/Passion

Marc David has had a long career as a corporate consultant to food, vitamin,
and health-related companies providing expertise in product development,
branding, communications, and corporate health. He has worked with such
organizations as Johnson and Johnson and the Walt Disney Corporation.
In his private practice as a nutritional clinician, Marc David counsels individuals
challenged with biochemical disorders, eating disorders, and people wanting
to lose weight. Marc conducts trainings for professionals in the Psychology of Eating and is passionate about uniting science and soul in practical and empowering ways.

Credentials/Publications

After studying nutrition in college and graduate school, Marc David earned
his master’s degree in the psychology of eating from Sonoma State University
in California. He did clinical training at Harvard in mind/body medicine,
and interned with numerous medical clinics and healers using leading-edge
nutritional therapeutics. Over the last two decades he has been a nutritional counselor, workshop leader, and featured lecturer at Canyon Ranch in the Berkshires, and at the Kripalu Center for Yoga and Health—one of the largest holistic health retreats in the country. He lives in Colorado.

Contact Info:

http://www.marcdavid.com/
info@marcdavid.com

Books:

The Slow Down Diet: Eating for Pleasure, Energy, and Weight Loss
Nourishing Wisdom: A Mind-Body Approach to Nutrition and Well-Being