Lori Nichols Davies is a Canadian pioneer in research and education for Applied Nutrition. Lori is a passionate writer, a teacher, and an exciting guest speaker at conferences, and on radio and TV, and a political activist. Lori has trained over 2,000 home chefs since 1998 in Ottawa, has four Alumni members in the Capital Region, and twenty-one holistic cooking instructors in training across Canada and the United States. The holistic cooking programs are designed to prevent disease. She has collected a team of multiple disciplinary health professionals to assist the public to get well and stay well. Have a look at the members of the Advisory Board.
She began her professional career as a nutrition consultant in Toronto in 1972 - long before any formal schools were formed in holistic nutrition. The first three of nine schools today were formalized in 1994-1996. In 1972, when she was hired by Lionel Pasen as a his right hand servng as a Food and Health Consultant coddled by the Canadian Health Food Industry, she managed one store and then four stores as a General Manager in short order. She not only hired staff but also trained them based on personal studies and exposure to research scientists at special health conferences. Through her employer, who is still co-owner of Thuna's on Danforth, Canada's oldest herbal store, she became active in the Canadian Consumers Health Organization to defend it from Big Pharma. (Mr. Pason is now President of Natural Products Consulting Corp www.npc-corp.ca) and spokesperson representing the health food companies with a very reasonable voice to Health Canada.)
Her training in nutrition began in 1952 in the home of her grandmother who was salvaged from cancer of the uterus through a naturopathic doctor following the lead of an American medical doctor, both of whom lost their license due to their great success with very sick patients by using complementary herbal medicine in their offices. She heard this at age five. In the 70's, during her twenties, she learned journeyman-style from books and lectures given over a six year period by many visiting research scientists, such as the popular authors Adele Davis, Beatrice Trum Hunter, Al Smith of Trophic Foods, Abram Hoffer, MD, Father of Orthomolecular Therapy from Saskatchewan , Ann Wigmore, Ph.D. who overcame cancer of the pancreas in 1957 in Boston through sprouting wheat grass, Paavo Arola, ND, and Bernard Jensen, DC, ND, (The Founder of Iridology, a diagnostic technique that is 90% correct and used at the Mayo Clinic) and even Gaylord Hauser and Gary Null. Ph.D. Perspecitves of organic farming, sprouting, detoxifiying with quality water and fats, the benefits of culinary herbs and spices, nutritional analysis, naturopathic medicine, aromatherapy and orthomolecular therapy are in the holistic curriculum. Many lives have been saved, and many more lives will be saved with knowledge of nutrition and reframing negative thinking to positive pro-active steps in the kitchen. In a world with at least 85,000 toxic chemicals in air, soils and water, and an additional 14,000 harmful food additives in manuractured foods, healing begins only as the body is detoxifing with high fiber whole bulk foods. Families need to get back to basics by creating their own good food, and starting from scratch, especially the whole grains when tolerated.
By 1977, Lori became one of Canada's first certified 'Touch for Health Kinesiologists. She upgraded her training in 1999 in the new Attitudinal Kinesiology with Rica Gerhardt of Ashton, ON, (See www.wellbeingisyours.com) And again upgraded her training with Body Talk (1995) and its new Access Training Programs for homemakers (2009) with Cherie Carpenter, RN of www.bodytalkcentral.com in 2009 and 2010. Body Talk teachers operate across Canada and can provide a six hour seminar at a special price to any holistic cooking instructor who desires to listen better to the body, as required to honor the word holistic, which means holiness within. The main aspect of holistic cooking and healing is to allow the body to heal itself by supporting it with raw materials that build immunity. With organic whole foods and quality supplements under advisement by professionals well trained in the field of holistic nutrition, this is possible. The body never lies. Holistic cooking is a movement across the planet for individuals who desire to increase awareness of attributes of nutrient dense whole foods, and the ancient and nourishing wisdom of herbs and spices and essential oils to improve and sustain physical, emotional, mental and spiritual health.
In 1998 Lori studied at the Stratford Institute to become a Natural Health Consultant. And, in the same year, she studied the science of aromatherapy to bring edible oils into holistic cuisine to support aspects of the immune system. All things that aid digestion are part of holistic menu planning. By July 1998, she acquired a government grant, to begin this progressive nutritional cooking school, and registered it with Industry Canada.
Passing through mid-life crisis, and achieving a federal government grant in 1998 to become self-employed, Lori approached a group of complementary medical doctors, and other clinical scientists, even a dietician spcializing in diabetes, to guide her in a clearly defined goals to educate and empower home chefs to eat more mindfully with applied nutrition. Recognizing that food allergens were rising rapidly in face of GMO wheat, corn and soy coming to market in 1996, and the issue of 80% of the population being allergice to modern wheat and pasteuriized homogenized milk, her cirriculum evolved using farmore varieties of foods from local organic farmers to overcome the myopic eye of food manufacturers who are now being charged with manslaugher by the Canadian Organic Growers in Ottawa as of 2011. This Academy joined forces with registered nutritional consultants and many other kinds of foodies who just love to cook to train them to be holistic culinary instrructors. Chef's colleges have no mindset of how food heals, and no awareness that aluminum pots and pans and nickel in stainless steel cookware are toxic, causing bitter flavors, gas and bloating, Alzheimer's disease (proven in 1997) and cancer. This Academy is setting standards to protect the public interest through education as government has failed to do so.
As the cirriculum director, Lori applies the advice of her selected Advisory Board members and is constantly upgrading the cirriculum. Successful clinical results using whole foods are written into the course. Thirteen years of developing twelve themes has created an accredited training program of fifty-five weeks for a diploma, and 160 hours for a certificate. This school is for people who desire to be cutting edge and need to make a difference. As families return to an Agrean society close to the good earth, and learn how to make homemade soups and salad dressings, then delicous everyday meals will build immunity one meal at a time. Adequate protien with balanced organic fats can prevent 70% of all disease.
Part time distance education can begin at any time of the year, when you are ready, and at your own pace, on a revolving door policy. Your instructor for distance education is Chef Lori for cooking classes and seven other teachers on DVD. .Full time intensive training is available for nine weeks in the summer classes only, from June to August at this time. International guests recieve a letter of registration to help them cross the Canadian border. Nutritional cooking class full time Monday to Friday is $500.00 per week for the tutorail and $300.00 per week for room and board. Six recipes per class per day and passing the exam with a minimum of 80% earns you one certidicate per week. You will get far more than expected.
People in career transition can have the tutorial paid by government agencies. Anyone who loves and respects food and traditional wisdom is wlecomed to enroll. You do not need to be a professional chef to start with us, you just have to feel confident in the kitchen. This comprehensive, unique, motivational and life-changing Academy helps students to understand their own bodies and chemical indiviiduality, to get adequate protein to support ideal body weight and adeqaute fats to maintain a balanced hormonal system to slow aging. Students learn to keep healthy fats balanced with low glycemic carbohydrates to reverse diabetes in 30 days. They learn to add pleasant, mineral-rich condiments to meals, to ferment and sprout to enhance digestion. Our nation has two thirds of the population suffering IBS. This is due to overuse of antibiotics by physicians who have no training in nutrition, and now word to offer about making sure yogurt or non-dairy probiotics are given during the time of adminstration of antibiotics. It's an easy solution for most people.
Students will learn how to balance omega 3 and 6 oils. This is critical to prevent 70% of all disease as stated by the Surgeon General of the United States in 1988.
Since 1998, all recipes have been tested for taste and texture. They rate a nine out of ten by class members and would make any restaurant successful. We invite all visitors to our website to use the :"Eleven principles for Nurturing and Healing kitchens" found in "Articles"
The holisitc movement promoets gluten-free, yeast-free cooking. Only six grains have gluten, and all other foods in the world are gluten-free. Your world will expand, not implode. You must get rid of your myopic mind in order to survive today's food chain, and start home made cooking as soon as possible. Attend as many cooking classes as you can and have fun while you are expanding your taste buds. Be patient with yourself. Love yourself.
Lori's first cookbook in the twelve volume cookbook series, the Enlightened Home Chef series, is "Cooking with Herbs and Spices, 5000 Years of Wisdom Confirmed by Modern Science" It can be ordered from this website by clicking on "The Health Clinic."
Have a look at the the Eleven Principles to Create Nurturing and Healing Kitchens in Articles.
Cooking has been a passion of mine since I was very young. I would sit in my Great Grandparents kitchen and watch them bake. The smell of "homemade" always met you at the door of their home. As my sister and I grew, our grandmother passed along the love of spending time in the kitchen and sharing great food with others to us and we would help her entertain her friends at tea parties and luncheons often.
My passion for living a healthful life came a little later in life. After being suspected of having a chronic illness I sought the help of an environmental doctor who lead me through several food challenges. When I saw the effects of certain foods on my body I became "hungry" for as much information as I could get my hands on, and couldn't wait to start sharing with others what I had learned. I believe that people deserve to know that what they are putting into their bodies is slowly killing them.
I am committed to spreading the knowledge I gain to others. I teach with the Catholic School Board at two locations in Ottawa, while I raise my three children in the sound nutritional principles which I learned at the Holistic Cooking Academy of Canada.
Hollie Palmer can be reached at her home in Clayton, ON at 613-256-9865.
Ken Johnston, Holistic Culinary Instructor
Hi there. I've been a cook for a daycare for the last twelve years and I love my kids and they love my food. I do real soup bone broths to build their immunity. I've had an interest in cooking since age 8 when I baked my first cake.
At age 36 I was diagnosed with diabetes and was told to follow the Canada Food Guide. For four years I controlled my diabetes with diet only. However, I eventually found that the symptoms of diabetes came back - my weight went up and blood sugar levels started to rise. I tried the drug therapies my physician suggested, but none really worked. Only with exercise could I lose weight, but my blood sugar would not return to the levels I had been able to achieve during the first four years.
One day while getting my prescription filled, I noticed a book on diabetes called Prevent, Treat and Reverse Diabetes by C. Leigh Broadhurst PhD." So I purchased it. In the introduction to this book was the following statement. "(The diabetic epidemic) is already far beyond the capability of any medical establishment or government health organization to control. Only YOU can make a difference." This struck home with me.
After following some of the suggestions in this book, my health improved. I read more books, such as Hard to Swallow, a book on food additives published by Alive Books, and started taking nutrition courses at the International Academy of Health Education, and in 2009 at the Canadian School of Natural Nutrition. I am thirsty for more wisdom, and keep applying new information that makes sense to me. Thus, my lifestyle and my health are always improving.
I have rid myself of eczema, arthritic discomforts, and terrible digestion disorders. Now my blood sugar is lower than it had been in nine years and my energy is high. I am in control of my life. I have successfully completed the Holistic Culinary Instructors program with honors, at a 97% grade average. In 2009, I studied iridology at the International Academy of Health Education in Ottawa (1980) so I can detect the truth in your body. The Mayo Clinic uses this same method of diagnosis with 90% accuracy.
It would be my privilege to meet with you to share my skills as a holistic chef, as well as a natural health consultant. You may contact me at 613-680-2037
Kathy Smart is a registered nutritional consultant who is now self-employed with a staff of four after ten years of working for the City of Ottawa through the Bob MacQuarrie Recreation Complex in Orleans, ON, Canada.
As a nutritional consultant, motivational speaker, TV cooking personality, cookbook author, musician, holistic culinary instructor and personal fitness trainer, Kathy's goal is to educate, motivate and inspire others to form life-changing habits using nutrition and exercise as your best tools.
Kathy is a registered nutritional counsellor with the Canadian Examining Board of Health Care Practitioners, and a Holistic Culinary Instrutor at Continuring Adult Education at Rideau High School in Ottawa, in the Alta Vista area on Monday nights. She also does lectures and workshops at the Bob MacQuarrie Complex on Tuesday nights. She is a Registered Personal Fitness Trainer with the Canadian Association of Fitness Professionals.
When not teaching fitness classes, directing osteoporosis programs, personal training, writing health articles, nutritional counselling or fitness supervising at the Bob MacQuarrie Recreation Complex, Kathy can be found giving nutritional workshops at many locations upon invitation, creating new healthy recipes and taking various upgrading courses in both nutrition and fitness. Her cookbook, Gluten-free Cooking, was published August 2011. Her Rogers Cable TV show on Healthy Cooking and Fitness Training began Sunday, October 19, 2011, and airs all day intermittently on Sundays every week.
Please visit her website www.livethesmartway.com for details to attend her lectures and cooking classes at two locations.
