the test diet

THE AUTHOR

5


Irene Spalvieri

I am a Registered Nutritional Consulting Practitioner (RNCP), a Registered Holistic Nutritionist (RHN), an Award-Winning Gourmet Chef, and the author of the book TEST Diet. The book I wrote describes how the gut is connected to the brain and many systems in the body. It teaches people why a damaged gut can cause many different diseases and disorders, for example, IBD, IBS, celiac disease, gluten sensitivity, Candida overgrowth, epilepsy, or autoimmune disease. This book also shares how to follow the TEST Diet, how to create a healthy supplement regime, and offers great tasting gourmet recipes written by professional chefs. In addition, I have epilepsy and have experienced success using the diet I recommend. I no longer have seizures unless I come into contact with gluten!

I began my career in the 80’s, studying to be a gourmet chef at the Windsor Arms Hotel, under the direction of Michael Bonacini and Marc Thuet. After many years as a chef, I became a Registered Nutritional Consulting Practitioner and a Registered Holistic Nutritionist. I then went on to write a book discussing the relationship between the gut, the brain, and disease.

When I work with people, I teach them how to track and monitor symptoms, troubleshoot these symptoms, and how to manage disease and sickness. The TEST Diet gives people guidance in recovery and offers delicious menu options.

I draw upon professional knowledge and life experience to help people create personalized diets, these diets are both nutritious and tasty; suited to personal biochemistry and sensitivities.

A personalized diet is a necessary part of recovery. Most diets don’t take someone’s unique chemistry into consideration. I believe that everyone needs an individualized diet suited to their chemistry, taste, and health needs. The TEST Diet gives guidance in creating a custom-made diet.

My experience as a chef gives me the unique ability to design great tasting recipes, even when certain ingredients need to be removed from someone’s menu. Learning how to read a recipe and adjust it to meet health needs and taste is a necessary part of recovery. If someone doesn’t like the taste of the food they are eating then it is unlikely they will stick to the diet they are following. Let me help you design a meal plan that is both healthy and tastes great!

Irene Spalvieri

I am a Registered Nutritional Consulting Practitioner (RNCP), a Registered Holistic Nutritionist (RHN), an Award-Winning Gourmet Chef, and the author of the book TEST Diet. The book I wrote describes how the gut is connected to the brain and many systems in the body. It teaches people why a damaged gut can cause many different diseases and disorders, for example, IBD, IBS, celiac disease, gluten sensitivity, Candida overgrowth, epilepsy, or autoimmune disease. This book also shares how to follow the TEST Diet, how to create a healthy supplement regime, and offers great tasting gourmet recipes written by professional chefs. In addition, I have epilepsy and have experienced success using the diet I recommend. I no longer have seizures unless I come into contact with gluten!

I began my career in the 80’s, studying to be a gourmet chef at the Windsor Arms Hotel, under the direction of Michael Bonacini and Marc Thuet. After many years as a chef, I became a Registered Nutritional Consulting Practitioner and a Registered Holistic Nutritionist. I then went on to write a book discussing the relationship between the gut, the brain, and disease.

When I work with people, I teach them how to track and monitor symptoms, troubleshoot these symptoms, and how to manage disease and sickness. The TEST Diet gives people guidance in recovery and offers delicious menu options.

I draw upon professional knowledge and life experience to help people create personalized diets, these diets are both nutritious and tasty; suited to personal biochemistry and sensitivities.

A personalized diet is a necessary part of recovery. Most diets don’t take someone’s unique chemistry into consideration. I believe that everyone needs an individualized diet suited to their chemistry, taste, and health needs. The TEST Diet gives guidance in creating a custom-made diet.

My experience as a chef gives me the unique ability to design great tasting recipes, even when certain ingredients need to be removed from someone’s menu. Learning how to read a recipe and adjust it to meet heaalth needs and taste is a necessary part of recovery. If someone doesn’t like the taste of the food they are eating then it is unlikely they will stick to the diet they are following. Let me help you design a meal plan that is both healthy and tastes great!

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