I enjoy speaking about a wide variety of nutrition topics to all kinds of people, including general audiences, students, clinicians, and scientists. If there is a specific question about nutrition and health that your audience would like me to address, and you do not see it listed below, I may be able to design a talk tailored to your group’s interests.
Upcoming Speaking Engagements
January 19 – 21, 2018
LowCarbUSA West Palm Beach, Florida. Doug Reynolds and Pam Devine host this wonderful annual conference designed to be welcoming and affordable for everyone. I loved speaking at this very special event last year and know you will love it too. I will be presenting my new talk “Plants vs. Animals: Bring It On!” which challenges the conventional wisdom about vegetables, red meat, fiber, antioxidants, micronutrients, cholesterol, cancer, and more!
March 1-4, 2018
Low Carb Breckenridge, Colorado. Dr. Jeffry Gerber and Dr. Rod Tayler organize this beautiful annual conference during the height of ski season in the Rocky Mountains. I am creating a brand new presentation for this conference entitled “Our Descent Into Madness: Modern Diets and the Global Mental Health Crisis.” This popular region fills quickly so register as soon as you can in order to ensure you’ll be able to find reasonably-priced accommodations.
Wednesday March 7, 2018
Greenfield Public Library, Greenfield, Massachusetts. The gathering last year for this SRO event was so popular that I am delighted to have been asked back again for 2018 to present “Beyond Medication: How to Improve Mood, Attention and Memory Through Diet.” Details to be announced as the date draws closer, or contact the library for more information.
July 26-29, 2018
LowCarbUSA San Diego, California. Doug Reynolds and Pam Devine organize these wonderful annual conferences with YOU in mind. There’s something for everyone–whether you have no scientific or medical background at all and are completely new to the low-carb world or you are a sub-specialty physician interested in high quality CMEs and unbeatable networking opportunities, you will feel welcome and engaged at this event. In 2017, we had about 600 in attendance, and that number is expected to grow to 1,000 in 2018. Hope you’ll join us so we can meet in person! The topic for my presentation has not yet been determined, so stay tuned! Register now for LowCarbUSA 2018 to get the best deal.
Recent Speaking Engagements:
LowCarbUSA Winchester, Virginia. October 21, 2017. “Plants vs. Animals: Bring It On!”
LowCarbUSA San Diego, California. August 4, 2017. “Preventing Alzheimer’s Is Easier Than You Think.”
Amherst College, Frost Library, Amherst MA. February 23, 2017. “Beyond Medication: Using Food to Improve Mood, Sleep, Concentration, Energy and Stress.”
Greenfield Public Library, Greenfield MA. May 3, 2017. “Beyond Medication: How to Improve Mood, Attention and Memory Through Diet.”
Amherst College, Amherst MA. February 2, 2017. “Beyond Medication: Evidence-based Nutrition Recommendations for Improving Mental Health and Performance in College Students.”
LowCarbUSA Keto Getaway, West Palm Beach, Florida, January 22, 2017. “Preventing Alzheimer’s Is Easier Than You Think.”
Physicians for Ancestral Health annual retreat, Miami, Florida, January 20, 2017. “WHO Says Meat Causes Cancer?”
Northeast College Health Association (NECHA), Newport Rhode Island, November 3, 2016. “Beyond Medication: Evidence-Based Nutrition Recommendations for Improving Mental Health and Performance in College Students.”
Ancestral Health Symposium August 13, 2016, Boulder Colorado. “Histamine Intolerance: Why Freshness Matters.”
Connecticut Southwest Regional Mental Health Board, Norwalk City Hall. May 26, 2016. Norwalk CT. “Brain Food: A Nutritional Approach to Mental Health.” 3-hour workshop for clinicians.
Connecticut Southwest Regional Mental Health Board, Norwalk City Hall. May 26, 2016. Norwalk CT. “Brain Food: How What You Eat Affects Your Mental Health.” 2-hour community education session open to the public.
Smith College. April 5, 2016, Northampton, MA. “Hormonal Harmony: Restoring Chemical Balance through Diet.”
Physicians for Ancestral Health. January 23, 2016, Scottsdale, AZ. “Histamine Intolerance: Why Freshness Matters.” Watch this presentation!
Physicians for Ancestral Health. January 22, 2016, Scottsdale, AZ. “Mood and Memory: How Sugar Affects the Brain.”
Smith College. April 4, 2015. Northampton, MA. “Brain Food: How To Improve Your Mood, Memory and Concentration without Medications”
American Psychiatric Association. May 5, 2014, New York, NY. “Starvation, Ketosis, Sugar, and Gluten: Macronutrients and Mental Health”
Northeast College Counseling Center Directors’ Conference. March 10, 2014, Yale University, New Haven, CT. “The Potential Role of Diet in the Rise of Mental Health Problems among College Students”
Smith College/Active Minds. December 4, 2013, Northampton, MA. “The Impact of Nutrition on Mental Health”
Ancestral Health Symposium. August 16, 2013, Atlanta, GA. “Brain Food: The Vital Connection between Diet and Mental Health”
Ancestral Health Symposium. August 10, 2012, Cambridge, MA. “Little Shop of Horrors? The Risks and Benefits of Eating Vegetables”
Below are some examples of presentations I have given at medical conferences and community events over the past few years:
Pulling Apart the Pyramid: What are we really supposed to eat?
This presentation walks the audience through the risks and benefits of eating different types of foods. It is organized by familiar food groups: fruits, vegetables, grains/legumes/nuts/seeds, and meat/fish/poultry. This talk contains a lot of intriguing information about vegetables that audiences find surprising!
Hearts and Minds: The role of dietary carbohydrate in cardiac disease and mood disorders
When I recommend a high-fat diet to patients with psychiatric concerns, my patients often ask: “What about my heart?” This talk explains what the heart and brain have in common and why they both need the same kind of nutritional care. It also includes an in-depth look at carbohydrates, cholesterol, and heart disease that helps people understand their blood test results in a new light.
Mystery Syndromes: Are Fibromyalgia, Chronic Fatigue, and Irritable Bowel Syndrome dietary illnesses?
This talk begins with my personal story of how I became interested in food and health, and how I was able to cure herself of a wide variety of confusing symptoms by making some rather unorthodox changes to my diet. I then explore the connection between food and mysterious modern health syndromes, including the latest research findings.
Nutrition Myths: Common misbeliefs about food and health
This talk explains why so much of what we are taught to believe about food and health is incorrect. Outdated, unsupported myths about food are replaced with interesting, practical information that people can use right away to improve their health.
Attention: Is your diet causing your ADHD?
This talk is designed to help people with ADHD who want to know how they can improve their symptoms without medications. For anyone who has ever wondered how food affects our ability to concentrate and be productive, this talk will explain how the chemistry of food affects the chemistry of the brain, including all of the latest research studies about the subject.
Food for Thought: The impact of nutrition on mental health
This talk reviews what is known about how diet affects familiar major mental health conditions: anxiety, depression, bipolar disorder, ADHD, and schizophrenia. The presentation includes helpful descriptions of how the chemistry of food affects the chemistry of the brain. As there is a recent surge of scientific interest in how the Western diet may be a factor in the rising rates of psychiatric disease, the latest research findings will be presented.
Little Shop of Horrors: The risks and benefits of eating plants
This talk asks the provocative question: Do we really need to eat our vegetables to be healthy? I present research about vegetables and health and discuss bioavailability of nutrients in plant foods. I also talk about the natural chemicals that plants use to defend themselves and how that impacts food sensitivities for some people.