Joy's Philosophy

 

I became interested in food and nutrition when I was a teenager with health issues. I met with a Registered Dietitian who assisted me in ensuring what I ate was wholesome, nutritious and enjoyable. Through this experience I discovered not only what I eat impacts how I feel and my overall health, but it also placed me on my career path of ultimately becoming a Registered Dietitian. Once I became a dietitian, I decided to pursue a Ph.D. to ensure I had the training to conduct, interpret, and apply cutting edge food and nutrition research. During my Ph.D. program, I discovered one of my other passions, making beer. I am an avid home brewer and have taken a number of advanced brewing courses to truly understand the beer making process. As a beer connoisseur, I love to make and sample a variety of beer styles, as well as find the right healthy food pairings.

My philosophy is all foods can fit. Eliminating foods or deprivation is not productive towards reaching one’s goal. I provide balanced and practical advice on eating right without following a fad or quick fix diet. Empowering others to make them feel their best is fulfilling and awarding. When working with me you can expect a science based approach that is practical and implementable.

Even as science is evolving, I stay on top of the latest nutrition research. Food is such a personal and even emotional topic for many. However I let evidence based science guide my decisions and am not shy in stating my opinion, even if controversial. As a respected scientist, I have been asked to debate the science in presentations or in the media. Discussions lead to insight and growth as there is no one size fit approach with nutrition.

As the founder and owner of Dubost Food and Nutrition Solutions, LLC, I can provide practical tips and sound advice on a range of nutrition and food topics with videos, media appearances, articles and expert interviews.

Below are a few blog posts I have written on a variety of topics. If you have questions on nutrition and food science topics please contact me.

 

Reducing Exposure to Carcinogens While Grilling

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Healthy Grilling

It’s that time of year and if you are like me you love breaking out the grill for another season of all things BBQ. However we all must take caution as there are cancer causing compounds called heterocyclic amines and… Continue reading

Intermittent Fasting – Hype or Worth Talking About?

Intermittent fasting has received some attention lately with regards to weight loss. This type of approach restricts eating food and caloric containing beverages for an extended period of time, typically for at least 16 hours. There are animal studies and… Continue reading

Fruits & Vegetables – Do benefits outweigh any risks?

Consumption of fruits and vegetables by Americans is not quite two cups per day, which, depending upon caloric needs falls short of the recommended four to five cups per day. A recent scientific review published in the European Journal of… Continue reading

“A Little Knowledge Is a Dangerous Thing: How the Author Exploited the Food Giants”

Michael Moss, in his book Salt Sugar Fat: How the Food Giants Hooked Us, attempts to build a case that the food industry scientifically and strategically manipulates various ingredients in food and beverages to drive overconsumption, which in turn… Continue reading

Get Hooked on Seafood

Seafood, particularly “fatty fish”  is an excellent source of high quality protein, low in calories and provide other essential nutrients, such as healthy fats, vitamin D, vitamin B12, selenium and iodine. According to the 2010 Dietary Guidelines, the… Continue reading

A Cup of Joe or Should You Say No?

Are you like me and like to have your coffee in-hand every morning and/or afternoon? Below are a few thoughts based on the latest scientific evidence available on coffee consumption.

It was once thought that coffee consumption was not good… Continue reading

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