Susan is a New Hampshire-based licensed dietitian/nutritionist and registered nurse who has earned degrees in Early Childhood Development and Family Interaction, Nutrition and Nursing. Her career in healthcare spans more than 20 years caring for both children and adults. She has developed nutrition programs for children ranging from pediatric and adolescent weight management to evidence-based interventions for the treatment of Inflammatory Bowel Disease (IBS). Susan is currently working toward an advanced degree in evidence-based nursing research at the University of New Hampshire, where her research spotlights the relationship between certain commonly occurring dietary mold toxins in the food supply and their impact on IBS.
In addition to doing research, Susan holds a certification in critical care nursing (CCRN) and continues to work in a hospital-based intensive care unit to help critically ill patients. She also continues to work as a dietitian in private practice with a focus on treating those with IBS, irritable bowel syndrome, food allergies and sensitivities, diabetes and cardiovascular disease. In private practice, Susan uses an integrative and functional approach to nutrition and wellness, a leading-edge, evidence-based and comprehensive approach to patient care that focuses on identifying and treating root causes and system imbalances to significantly improve a patient’s health.
Susan has studied a range of environmental toxins within the food and water supply that can be considered root causes in the development of chronic diseases. Pesticides, genetically modified foods, heavy metals, foods high in sugar and trans fats, artificial additives and numerous others are frequently highlighted by the media for their negative impact on human health.
Notably, however, mold toxins within the food supply may represent some of the biggest threats to human health yet are rarely publicly addressed. Molds commonly found in food like deoxynivalenol (DON), nivalenol (NIV), zearalenone, T-2toxin, HT-2 toxin, among others can infect foods in fields and in storage and can adversely affect overall health and the gastrointestinal tract.
This website was developed with the intention of directing visitors toward organically grown, non-moldy food alternatives and to provide education on how to prepare fresh foods with fewer toxins to better support health and wellness.
The information provided here is not intended to be a substitute for sound medical advice provided by your healthcare practitioner. It is simply intended to be a resource for good clean foods. We hope this website helps you on your way to health and wellness!