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Rainbow Diet with Dr. Deanna Minich
I’m with Dr. Deanna Minich. If you don’t know her and you’re in the health and wellness space, I don’t know where you’ve been. She is the author of five books. She is all over the speaking circuit. Any natural holistic event, any natural podcast, they have Dr. Deanna on there. The answer to that as far as why is because she’s brilliant and she knows so much about health and certainly so much about nutrition. In a lot of ways, Dr. Deanna, you think in a non-biased approach to the literature and the data. This is what the data says as opposed to being so dogmatic about one thing or another. I think you’re so focused on science.
It’s great to be here with you, Jack, and it’s great to have this fun conversation. In all of my decades of being in the nutrition field, you’ve seen things come and go just like you have. Staying unattached to any dogma feels it suits me well. If I could stay connected to the evidence and also what I have seen empirically, just even in practice and marrying those two things together, if I’m wedded to anything, it’s personalization. It’s looking at the person. What do they need based on their genetics, their environment, their daily life, their stressors and putting that all together in a way that suits them?
Your book is called The Rainbow Diet and I know you’re drinking out of the rainbow mugs. What’s in the mug?
Green tea. I drink green tea throughout the day. I use a different brand. I’ve got a Rishi organic brand. I also have raw cacao powder that I just put with some hot water. I alternate, then I have some water. I like a variety of beverages. In fact, one of my dietary guidelines or principles is variety. I’m creating a whole presentation on why it’s important to create resilience through this essence of dietary variety.
As far as all the debate that’s out there, you’ve got people, the Keto, the Paleo, the vegetarians and the vegans, and maybe some other people in the middle with the Mediterranean. Tell us more about the Rainbow Diet. Unfortunately, I’ve not had the privilege to read the book. I know people that have read the book and if you look at the Amazon reviews, they’re stellar. All your books are the whole detox book. Tell us about Rainbow maybe in reference to those other diets.The darker the vegetable, the more rich it is in different phytonutrients. Click To Tweet
The Rainbow diet fits into all of those dietary approaches. I’m very unbiased. I do think that keto, paleo, vegan, vegetarian, whatever your category of choices, it’s all valid. One of the ways that I got started in nutrition was trying out all these diets and I learned a lot about my body and about my behavior. What the Rainbow diet does is it focuses on color. If we look at the literature and if we go back to scientific publications and we look at dairy, I think that probably you and I could arm wrestle on dairy, we could arm wrestle on meat, we can arm wrestle on butter. The thing that neither of us can argue is that fruits and vegetables are healthy.
If you look across the board at reducing the rates of chronic diseases of all types, whether it’s Type two diabetes, dementia, cognitive impairments of all types, even mood. There are a lot of studies coming out about psychological distress and altering one’s mood with fruits and vegetables. What the Rainbow diet does is it looks at each of the different colors. It looks at the different phytonutrients that connect to those colors and then talks about how those phytonutrients have a function in your body. Even the most hardcore of the keto followers will still be having some color. There are some vegan-keto people out there even. I think that no matter what dietary approach, we can bring a little bit more color into how we’re eating.
What about there’s a certain fringe of people that are talking about the carnivore diet. Carnivore diet obviously is going to be outside of what you’re talking about. It’s interesting because in my research for a book that you and I are mutually contributing on. I came across a book from 1975 called The Stone Age Diet by Walter Voegtlin. Voegtlin was a gastroenterologist in the 1970s. Even though I’m the Paleo cardiologist and I wrote a book, I don’t ever recall coming across his book. He is talking about hardcore carnivore and he spins it like a vegan would spin the GI tract. Our GI tract is more like a cow or it’s more like a wolf. We go back and forth about that, all the arm wrestling that you mentioned, but it was interesting how carnivore would be one color or shades of brown fat, white fat.
That’s true, but keep in mind too that a lot of that meat contains the pigments of plants. Those animals are eating plant foods. A lot of those meats, which are high in lipid or fat can contain a number of the different fat-soluble carotenoids or pigments or even micronutrients. Every life form is somehow connected to plants on this planet. If we’re eating anything for nourishment, somehow we’re connecting into photosynthesis, whether it’s through an animal tissue or a plant tissue. Even the carnivores will still be getting indirectly, but nonetheless, they will still be getting in some way, these phytonutrients. I can’t speak to the exact amounts. That will depend also on the type of meat, how they’re cooking it, the amount of fat, all of those different variables, but in some way, we’re all getting phytonutrients. They’re ubiquitous. I believe, nature structured it that way where no matter where we turn, we’re going to be getting these things. We need them for our health.
That’s certainly a great point because for most of the country, they’re not growing fresh fruits and vegetables, so everything has to be imported in. I think historically these communities were heavily animal-based unless they were able to preserve things. By eating animal, you are getting those phytonutrients, those carotenoids and all the different vitamins and minerals. You’re just harnessing that power that the animal ate from the plants. The deer does the work for you. You eat the deer.
We get the algae from the fish and that’s how the fish is getting a lot of its Omega-3s as well. It’s the transference of nutrients through the food chain. We’re just selecting. Instead of getting it directly, we’re going a little bit more indirect, but we’re still getting it.
There’s a good friend of mine, Dr. Roby Mitchell. He is a former ER doctor down in Amarillo, Texas and he promotes something called the Bali diet. It’s something that he came up with, but in short, he calls it, “The Gary Coleman Diet.” If you remember the old actor Gary Coleman, a very funny comedian, TV actor, but he had very dark skin. He says the darker the fruits, the vegetables, the legumes that you’re eating, then we harness all the benefits from those carotenoids and pigments as you were saying.
That is a general guideline, that the darker the vegetable, the richer it is in these different phytonutrients. For example, if you have iceberg lettuce versus kale. Kale is going to be more abundant in chlorophyll and provitamin A carotenoids than iceberg lettuce will, which is going to be a lot of water with less of those different chlorophyll pigments. One of the colors that I think about, especially within the Rainbow diet is blue/purple. There was a survey that was done, and I believe it was done by Nutrilite, which is a company that sells supplements. They surveyed something on the order of 1,500 people.
They put out America’s phytonutrient report and what they found was of the people they surveyed, 88% of them were not getting blue/purple compounds in the diet. They looked at red and green and all these other colors, but blue, purple was the one that was lacking. If you think about blue/purple, it is in short supply. How often do we see blue/purple foods? It’s not very often. In The Rainbow Diet book, I have these long lists of different foods. Fruits and vegetables and red is pretty moderate. Orange is the same as, more or less, red. Yellow is a little bit less. Green, there’s a long list, but then we get to blue/purple and it’s like, “There aren’t a lot of different things.” There are blueberries, blackberries, raisins, eggplant, purple cabbages and other varieties.
One of the things I think about, especially in this day and age, is the preponderance of cognitive impairment and the rise of dementia. One of the things that blue/purple compounds are known for, and if we look at the science term for it, it’s proanthocyanidins, this class of phytonutrients. There are so many different ones. The blue/purple pigments, that’s what we’re talking about primarily and sometimes the flavonoids. What we see is that these are brain active components and a lot of the clinical work that’s being done on blue/purple foods like blueberries and even grape juice. There are some studies on raisins.The whiter the bread, the quicker you’re dead. Click To Tweet
There are some studies on blackberries so that these blue/purple compounds go into certain parts of the brain that are responsible for learning and memory. I posted on my Instagram, two studies that I found in kids. These are healthy kids, no cognitive impairment, but you give them a blueberry type of drink with freeze-dried blueberries and there was a certain amount that came to it every day. Essentially, what you see acutely is increased cognitive performance and also better mood. I just want to mention that because when we think of the rainbow, it is important to get all the colors, but there are some that were lacking even more than others.
It makes me think about olives. They started off green and as they start to age and they become more ripe, you get more of that purple and then it’s black. If we’re able to get more of that purple, maybe almost the Kalamata olives. The other thing is that sometimes my wife gets on my case if I want to eat potatoes. She’s like, “You’re the Paleo cardiologist. Why are you eating potatoes?” I say, “Potatoes are probably paleo.” Our ancestors came across potatoes, they would eat them. They are high in starch, high carb, but when you talk purple, I’m thinking purple potatoes.
Those are lower glycemic than your typical yellow or white potato. They tend to be smaller. What you always want with purple/blue is the smaller berry, the smaller potato. What you’re after is the skin. Although with the potato, you can see the purple throughout the flesh and so you can even see when you’re cooking them that a lot of that blue/purple bleeds out into the water. That pigment is water soluble. You want to be looking at how you’re cooking these things too. It’s important to note not just the color of the food. Some of these things aren’t in color. We can’t see them. There are colorless phytonutrients as well. I want everybody to be aware of that. I remember one time I was grocery shopping and they had purple broccoli next to the purple carrots, it’s great when I see that. Even though they tend to be smaller varieties like the purple carrots are thinner and smaller than the orange starchy carrots, they’re more nutrient dense. You’re getting more for your buck if you look at it that way in terms of nutrients.
The purple cauliflower too.
I love the purple cauliflower. It’s like art just to even get it.
I feel calling up my mom and texting her for the millionth time because she’s so sick of me throwing her under the bus and making her out to be the worst mother in the world. She was a phenomenal mother but all I can think of, Deanna, is that you’re bashing iceberg lettuce and that’s all I had growing up. You’re bashing white potatoes and that’s all I had growing up. That was my vegetable group. Not to mention it was on top of a McDonald’s hamburger.
I think our parents did the best they could with what they knew at the time. For a long time, we thought that smoking was okay when you’re pregnant or that drinking was okay. We don’t know what we don’t know. My mom was the opposite. She was a health nut. She was a zealot in a way of nutrition. When it came to white food, I remember crying. It was an emotional thing for me. I would go to school with brown bread sandwiches with peanut butter and banana and my students around me and my colleagues would have wonder bread with peanut butter and jelly and that would make me upset because it made me different.
My mom would say to me, “Deanna, you tell those kids at school that the whiter the bread, the quicker they’re dead.” That shows you how hardcore she was. She was into her nutrition and I’m glad. I look back like, “Mom, you are cutting edge. How did you know this?” I think for her, it started when she was pregnant with my brother. She got into her faith and into her food and she started reading a lot. She started to treat her body as a temple, which is a different type of framework to go at nutrition from looking at the sacredness of the body. “I’m carrying another life. I need to be purer and be a little bit more vigilant about what I take in.”
You were very lucky in that, most of us are not. My eleven-year-old and six-year-old are total disciples of the healthy eating world, so much that my six-year-old will be out somewhere and he’ll see some other kid eating, for example, a bag of Doritos and he’s like, “Is that kid over there going to die?” I’m like, “I don’t know if he’s going to die immediately.” He’s like, “He’s eating Doritos, he’s going to die. Go tell him not to eat that.” I got to lumber over there and interject on this conversation, “Excuse me. My six-year-old son, Brody, is very concerned about your child eating foods that may be unhealthy, so he wants you to know that there are better food choices.” Deanna, I swear this happens to me.
What kind of reactions do you get from parents on that or even from the kids?If you're stressed because of your food, that could be equivalent to having a plate of unhealthy food. Click To Tweet
Honestly, usually good. Sometimes not so much, but it’s my son. I’ve got to do what I’ve got to do. We all walked that fine line of, “It’s none of my business.” Yet you and I, with your knowledge up in your brain, you’re looking at these people that are feeding their kids these foods and in a lot of cases, they do know better. They’ve just mailed it in, but who suffers? It’s the child and no one likes to see a suffering child. No one likes to see an obese child. There are major problems with that. Usually, I don’t have a problem getting in people’s space.
The only thing I would say to that, especially when I was going through this as a preteen and then into a teenager when it wasn’t cool to be eating healthy, is I developed disordered eating. I became a binger, over-eater, emotional eater. I had to eat in secret because certain things weren’t allowed in my home and I didn’t feel I could gel with my friends and my classmates because I was different. Already as a teenager, you don’t want to be different. You want to be cool and accepted. I feel the tact that I’ve taken with kids, I don’t have kids of my own, but I do some teaching at my niece’s preschool and various talks and I teach health professionals about kids. I take it from the standpoint of arts, color, everybody, whether it’s a 4-year-old or a 40-year-old or an 80-year-old, they can all connect into color which is why I look at the Rainbow diet as universal.
It’s something that can unify us. Even if I go to Europe, I can still talk about colors. I go to Australia or Asia, we can still connect to color. Even if we can’t verbalize, we don’t have the same language, somehow we can still connect into that. Even though as you started off saying, “Deanna, you know so much about eating and your knowledge about eating.” I feel we also can’t get into analysis paralysis because if we do, it’s like, “She can’t even go out and enjoy a meal anymore.” It’s how do we come from the place of being balanced where health is not taking us as our main goal. I think we have to marry that to happiness in some way and start to see the connection through our behaviors.
The one thing that we do and I do this with patients obviously as well, I talk about this in my book is to say, “No matter what diet you’re following, make it organic food.” If you are going to eat these potato chips then go find organic potato chips, go find organic ice cream or coffee or tea or whatever your thing is. Go find it organically. If we can do that, then we’re going to pull the chemicals out of the world, out of the children and the adults. I think that’s a great start, but I agree with you. I’ve done many consultations. The seventeen-year-old girl with palpitations and I started talking about food. I automatically start to feel very uncomfortable knowing that there are still many issues surrounding food. It is definitely a tough one.
It’s orthorexia. It’s the obsession with healthy eating. We could take this function into any stretch of that spectrum. I like what you said about organic food. I say the same thing. I say make the highest choice, whatever it is. I’m from Chicago and I was at a gathering and it was like, “We’re back to the Sloppy Joes, the ham, the macaroni and cheese, and real Chicago Midwestern food.” Make the highest choice. What did I do? I already knew that, so I went to Whole Foods before the party. It was my sister’s party. It was a great party, but I knew what would be there. I had a sense and so I went to Whole Foods. I got some stuff from the hot tray and show some vegetables and I brought that along with me to the party. If you can do the best you can with whatever you have available to you, I feel like then you stress less because the stress can change your digestion. It can change your physiology. If your stress because of your food, that could be equivalent to having a plate of unhealthy food. You want to be in that zone of being prepared, making the best choice you can and hoping for the best and not getting too attached.
Not to create family feud here, but this is you and your sister, and you had your mother. Your mother creates you guys and you come out as this Ph.D., nutrition guru, travels the world and then you go to your sister’s party where she’s serving Sloppy Joe. Was there deep-dish pizza? Was there Lou Malnati’s there?
No, I don’t want to throw her under the bus. She had green beans. She has some cubed squash and then she had a marshmallow fruit salad. I think what she’s thinking of is her larger audience of people coming because she’s made some shifts. She’s gone gluten-free. They have a five-year-old. My brother-in-law eats very Midwestern. She is starting to make some changes. I talked with my niece about the Rainbow. She knows that when Auntie Dee comes to visit, we’re going to do something rainbow. I show her, “This is what I’m eating,” and I have to model it. If you look at the studies, what get these kids eating better is they are looking at their parents. They’re modeling what their parents are doing, so if you’re telling them to eat something and you’re going the other way, it’s in Congress. That doesn’t set a very good example. Back to the variety, when kids have more variety to choose from, they’re going to eat more of the vegetables when it’s presented to them in a varied way. I don’t know why that is, but maybe it has something to do with taste, sensory properties or maybe even the colors.
When you mentioned that, it reminds me about the tech issue. In our house, it’s no tech during the week. They’re like, “You’re on your phone.” I’m dialing on my phone. I’m inspecting this and that. I’m texting back patients.
Do as I say, not as I do.
Nonetheless, we restricted them. That’s the beauty of having young kids is that you can do whatever you want and they have no choice. As they get older, it becomes more difficult. I’m thinking now because I haven’t eaten lunch yet, that raw tuna is purple and all animal flesh in so many cases is maybe more on the red veering into the purple, especially the organs, the livers.Gluten is a marker of processed food consumption. Click To Tweet
You’re getting blood. You’re getting iron-rich tissue. One of the things that I do since you’re mentioning color, I use this as my operating systems. I have all the colors. The colors connect to not just foods but also themes about how we live. When somebody eats a lot of meat, a lot of red, one of the things that I’ve noticed, and I’ve looked into some of the literature on this. It’s not in The Rainbow Diet book. It’s more in the Whole Detox book where I look at the science of red as a color. What does it stand for psychologically? Red is a very alerting color. Why is the stop sign red? It’s to get your attention. You’ve got to do something when you see a stop sign, you’ve got to stop. Red, I correlate with the adrenals. It’s very fight or flight. It’s very much about the physical body. It’s about being grounded, being connected to that Earth element, if I’m looking at the Ayurvedic and some of the more traditional systems of medicine.
When people are drawn to eating meat, oftentimes, it’s curious to me because then I look at, “What are their lives like? Are they’re interested in their survival, their physical bodies?” I was a vegetarian for eighteen years and I noticed that one of the things about my nature, when I was a vegetarian, was that I was more in my head than I was in my body. As I started to eat more protein, I’m starting to feel more stable, more grounded and even more protein changes your blood sugar. It’s changing you biochemically to help you physiologically feel this way. You get people who eat protein all the time. Just in my experience, it’s almost a little too heavy on some things in the body. Maybe more rigid and needing a little bit more flow and opening up into that mental and emotional space. Not for everybody, but there are patterns. That’s what’s medicine is. That’s what science is. It’s looking at pattern recognition and the ancients are good at that.
If we can agree that everything should be organic, are there any foods that are a definite no-no for Deanna?
Soft drink, sugary foods. I can’t remember the last time I had a soft drink and that feels toxic to me. That’s not even life promoting. To me, it feels it’s taking my life, it’s taking my energy. I try to avoid foods that take my energy in a way of like they’re zapping me. I have a sweet tooth. One of my mentors long ago said to me, “Deanna, the foods that people are drawn to are probably the foods that are keeping them in dysfunction.” Let’s say you had gone elimination diet and you said, “I can’t do that because I can’t give up cheese.” Cheese is probably the food that is changing your neurochemistry and keeping you connected. It’s always a great test for me.
What is the food that I cannot give up? I was telling somebody that I even tried to do rotations on foods that I like, so I don’t become too dependent on food. I’m in my 40s, I started drinking a little shot of coffee in the morning. I will go and not have coffee after three days because I don’t want to become dependent on coffee. I don’t want that substance to control me. I’ll stop that for one or two days. I don’t have genes that make me revved up when I drink coffee, so I can drink coffee and not feel the effects. I don’t get headaches or anything. I happen to be one of those lucky people, but I read some research about coffee and caffeine helping with a lot of these liver enzymes. It’s all about the dose.
I’ve wanted to bash coffee as well, but the literature is pretty strong in favor of coffee. You’re right, it’s genetics. There was an article that I read about the slow metabolizers of caffeine when they take four cups of coffee or more. There is four times the heart attack risk. That was certainly important. What about gluten?
I don’t eat gluten and that’s primarily because, in my late 30s, I started to develop an autoimmune type of condition. I went off gluten for it. I don’t have celiac disease, but I just feel better. To me, gluten is a marker of processed food consumption. I’m not one of those no gluten people that transition over to gluten-free pretzels or gluten-free crackers. If I want something, I’ll do it. I’m curious what your thoughts are on this. I do think that we need to start eating for our ancestry. My mom is Lithuanian, which is Eastern European, lots of fermented foods, more of the Russian cuisine of heavy foods. Back to those protein foods. My dad is Swedish and Irish. My husband is Mediterranean, French Portuguese. The way that he feels called to eat is very different. He made me something for dinner. I was looking at it and I was like, “All these starches, I don’t do that stuff.”
To me, it feels good to have sauerkraut, bratwurst and steamed vegetables. That’s what I had for breakfast. I had a sausage from Whole Foods. I had a bunch of sauerkraut. I have a whole bunch of different sauerkrauts that I like. I have a beat apple one and then I had a carrot cabbage one. I love fermented foods. It feels right for my body. Usually, I’m eating fish. My Scandinavian self, when I was in Sweden, they have fish all the time. It’s like, “This just feels right.” I feel one of the parts that people miss is connecting to their ancestry. It’s like, who are you at the deep DNA level? What did your ancestors have for millennia? With your movement of eating more paleo, I feel paleo is much more general, whereas ancestral eating to your genes, who you are is much more specific.
It all has to come under the hunter-gatherer umbrella and then you can regionalize as far as Scandinavia or the Mediterranean or South African or whatever it may be. We only dispersed from the Middle East and Northern Africa 40,000 years ago. A million years before that, we were living in that one location where we were all eating the same food. As long as it falls under the Paleo umbrella and then I agree with you, we can probably regionalize and see what fits better with you. Is it more of that seafood? If you were maybe more in the inland place, where you were doing more meats, then if you’re the Mediterranean, it is going to be more fruits and vegetables if you will.
If I look at the literature and I listen to people like Michael Stone and people that do some work in transgenerational programming, I keep the number three in my head. What were the three generations before? Where were my ancestors? In 1905, they were coming over on boats from Europe. I’ve even been to certain countries that I’m from, just so I can see how have things changed and to do research. I feel like it’s so healing to learn about your ancestor. Even from three generations. Even if we can go back to three, that’s where the animal studies show is that we have epigenetic imprints from at least three generations previous. DNA is DNA, but then there’s the epigenetic part. These changes can be made to the DNA.Healing is a creative art. Click To Tweet
I’m of Russian lineage. I’m probably just a lot of vodka, potatoes and meat.
Root vegetables for you. A lot of minerals rich soil. Fermented foods as well.
We’re talking about purple. I’m a huge beet fan. The medicinal value of beets is tremendous. Let me ask you this. Why can’t a vegan eat an oyster? Does an oyster have any more or less feelings than a head of cabbage? There’s so much benefit to eating from the sea and eating oysters and shellfish, at least in my opinion, our ancestral came from the sea. I asked that to vegans. I’ve got friends that are vegans and you and I have a mutual friend who’s a vegan. I asked him, “Why can’t a vegan eat an oyster?” He was like, “I don’t know. I’m not eating it.” What do you think?
You’ve got to look at the reasons why people have chosen to be vegan. Sometimes those are nutritional, sometimes they’re not. Sometimes they’re ethical and moral. I do yoga and the yoga community there is this idea of keeping yourself free of any animal products in which there could be pain or suffering. That’s even how I first got on my whole vegetarian kick was getting into like it’s a philosophy. It’s not a black or white like oyster, they have a lot of benefits. Why don’t you eat them? I would say plant to me are sentient beings just like an oyster is. You alluded to that with the cabbage. I’ve often wondered that as well. We’re always eating consciousness. We’re always eating something living. We’re cooking it, but we altered its conscious state. You look at the studies even on trees. There’s a great TED Talk talking about how trees communicate. There’s this intelligence even to trees. I see all of life is having a form of consciousness. One of the things that I keep in mind, even though I grew up Catholic, I also look at nature traditions. I studied with a shamanic teacher who taught us about giving thanks and feeling that sense of connection with plants and animals. That’s the place that I come from.
I grew up in a Jewish household. As soon as the food hit the table, we just dive in. I do love the experience sometimes of dining with people of faith and they say grace and they say thank you to whoever they’re saying thank you to for the bounty that’s at hand and the blessing of the food. I think that is a great point. It gets so lost in society. Going back to that like a scallop. What even is a scallop? Does a scallop have pain or feelings? In any case, that is the story. You are so brilliant. I love your books. It is fantastic information. What’s the best place these days for people to find you and what’s coming up next for Dr. Deanna Minich?
Thanks, Jack. My website is DeannaMinich.com and everything is on there. I have a Facebook page, Deanna Minich, Ph.D. I have an Instagram. I’m getting into Instagram. I don’t know what’s going on with me, but I get to show an artistic side. One of the things that I’m into is creativity. When you ask, “What’s next?” I feel a greater fusion between East and West, looking at Ayurveda and nutrigenomics, looking at traditional Chinese medicine and how does this elemental language translate into functional medicine. I’m interested in convergence and unification. I’m not so keen on looking at all these different dietary patterns and saying like, “You must eat this way.” I feel like, “What’s the unifying factor like? How do we bring it all together and look at this from an over-arching system? I’m into creativity as well. This is a little bit of my pet project of looking at science and spirituality, bringing together the right and the left brain through that art. It’s one of the parts of my own healing process, creativity. When was the last time that people went to a practitioner and they were asked when they were creative? It just doesn’t enter in when healing is such a creative art to me. That’s where I’m at is bridging the logic of science together with the art of creativity.
You mentioned the right brain and I just got off on a tangent thinking I don’t even have a right brain. It’s not even there. I don’t even know what it is. I try and coach the right brain to my children but for me, I’ve been so left brain for so long. You’re right, that side is lost and important. What makes you a quality physician undoubtedly is bringing out that right side in yourself and of your patients for many different reasons on many different levels.
There are many different ways to express. Just to get that out, sometimes we don’t have words. We can express through poems, paintings or music. I think it’s important and I know that you’ve got that deep within you.
Thank you for the boost of confidence. I appreciate it. This is a wonderful episode with Dr. Deanna Minich. We will catch you again for another great episode of the Healthy Heart Show. Take care.
- Dr. Deanna Minich
- The Rainbow Diet
- The Stone Age Diet
- Whole Detox
- Deanna Minich, PhD – Facebook
- Deanna Minich on Instagram
About Dr. Deanna Minich
She has more than 20 years of diverse, well-rounded experience in the fields of nutrition and functional medicine, including clinical practice, research, product formulation, writing, and education.
Her doctoral (Ph.D.) research focused on essential fatty acid absorption and metabolism, and her Master of Science degree (M.S.) allowed her to explore the health benefits of the colorful, plant-based carotenoids. She has authored six books on health and wellness and over fifteen scientific publications. Currently, she is Faculty for the Institute for Functional Medicine and the University of Western States. She has developed an online certification program for health professionals so that they can apply the color-coded 7 Systems of Full-Spectrum Health in their practice.
Her lectures are heard by patients and practitioners throughout the world. Dr. Minich’s passion is teaching a whole-self approach to nourishment and bridging the gaps between science, spirituality, and art in medicine.