WholeFed Nutrition

10/10/2026

What if some of the foods you've been told are healthy aren't actually doing you any favors?

Rice. Potatoes. Whole grains. Bread. Pasta.

We've been told these foods belong in a healthy diet. But have you ever stopped to question whether they're actually helping YOUR health?

Here's my challenge.

Cut them out for 90 days. Replace them with meat, eggs, fish, and other nutrient-dense animal foods. Make protein the priority.

Then pay attention to what happens.

Your hunger. Your cravings. Your energy. Your digestion. Your waistline. Your blood sugar.

My husband and I made that change, and the results speak for themselves.

Together, we've lost over 150 pounds! He's lost more than 100 pounds, and I've lost 50. My digestive issues dramatically improved, and we completely changed our relationship with food.

But here's something that matters just as much as the weight loss.

We're no longer slaves to those foods.

We don't spend our days fighting cravings, constantly thinking about our next snack, or feeling like food is controlling us. We eat nutrient-dense foods that satisfy us, and we move on with our lives. That freedom is worth more than any number on the scale!

Our results didn't happen in 90 days. This has been a journey of more than three years, and it's become a way of life.

I'm not saying everyone will have the same results or needs to eat exactly like we do. But I am challenging you to question what you've always been told about healthy eating.

Dietary carbohydrates aren't essential nutrients, and you don't have to build your meals around starches to nourish your body.

What could change if you stopped making carbohydrates the center of your plate and started prioritizing protein instead?

Give it 90 days. Pay attention to how you feel. See what happens.

I dare you. 🥩🔥

10/10/2026

🎓 A little personal milestone for WholeFed Nutrition!

Last weekend, I had the privilege of walking across the stage at Purdue University to celebrate earning my Bachelor of Science in Nutrition, with a focus on holistic nutrition!

This degree represents years of hard work, countless hours of studying, and a commitment to understanding how nutrition impacts our health.

But for me, graduation isn't the finish line. It's another step toward the kind of practitioner I want to become.

My next goals are earning my Board Certified in Holistic Nutrition (BCHN) credential and Metabolic Health Practitioner (MHP) certification.

Why these two?

The BCHN credential will help demonstrate my commitment to professional standards, continued education, and evidence-informed holistic nutrition.

The MHP certification aligns closely with my passion for metabolic health, carbohydrate reduction, and helping people understand how their food choices influence their health.

At WholeFed Nutrition, my mission has always been about more than telling people what to eat. I want to help people understand why nutrition matters, ask better questions, and feel confident advocating for their own health.

I'm excited to continue learning, growing, and bringing that knowledge into my work with clients.

Here's to the next chapter for WholeFed Nutrition! 💚

10/07/2026

This is an exciting step forward for metabolic health and nutrition!

A newly published consensus guideline addresses the use of therapeutic carbohydrate reduction for metabolic disorders, including insulin resistance, metabolic syndrome, obesity, and type 2 diabetes.

Why does this matter?

For years, people have been told that carbohydrates should make up a large portion of a “healthy” diet. Meanwhile, we are surrounded by ultra-processed foods, refined carbohydrates, and added sugars while rates of metabolic dysfunction continue to climb.

This paper recognizes carbohydrate reduction as a legitimate therapeutic nutrition strategy that can be individualized based on a person’s health, needs, and goals.

That aligns closely with the philosophy behind WholeFed Nutrition.

Eat real, nutrient-dense food.
Prioritize protein.
Include nourishing fats.
Reduce sugar, refined carbohydrates, and ultra-processed foods.
Then personalize from there.

You do not have to follow one perfectly labeled diet to improve your metabolic health. But what you eat matters, and reducing the foods that contribute very little nutrition while prioritizing the foods that actually nourish your body is a pretty powerful place to start.

I’m excited to see therapeutic carbohydrate reduction continuing to gain recognition in metabolic health.

For anyone who wants to dig into the science, I’ve linked the full consensus paper below. 👇
https://journalofmetabolichealth.org/index.php/jmh/article/view/152

10/07/2026

Protein is NOT created equal!

09/21/2026

“But my fasting glucose is normal.”

Cool. Your pancreas may just be working overtime to keep it that way. 😏

Insulin resistance can be developing for years while fasting glucose still looks perfectly normal. Your body compensates by pumping out more insulin to keep glucose under control.

By the time glucose finally starts waving the red flag, insulin may have been trying to get your attention for years.

This is why fasting insulin deserves a seat at the lab panel table.

A normal fasting glucose gets read as an all-clear for metabolic health. It is the last thing to break, not the first.

In the Whitehall II study (Tabák et al., Lancet 2009), 6,538 adults without diabetes were examined every few years, and the trajectories of those who went on to develop type 2 diabetes were reconstructed up to 13 years before diagnosis. The order of events is the story. Insulin sensitivity fell steeply over the five years before diagnosis. Fasting glucose stayed flat and only began its sharp climb about three years out, rising from 5.79 to 7.40 mmol/L. Beta-cell function actually rose first, the pancreas compensating, then collapsed as diagnosis approached.

Glucose looks normal for years because insulin is quietly doing overtime to keep it there. As tissues resist insulin, the pancreas secretes more to hold the line. Fasting glucose is a lagging indicator: it only rises once beta cells can no longer keep up. Fasting insulin, or HOMA-IR, captures the compensation phase a glucose test misses entirely. By the time glucose crosses the diabetic threshold, the machinery has been straining for years.

Whitehall II was 71% male and 91% white, an occupational cohort, and the pattern can move faster in other populations; the companion South Asian analysis showed exactly that. It is observational: it maps the natural history, not proof that measuring insulin earlier changes anything. Fasting insulin assays are not standardized, part of why it is not a routine test, and HOMA-IR is a surrogate, not a gold-standard clamp.

What the evidence supports: insulin resistance is measurable years before fasting glucose moves, so a normal glucose says little about the insulin behind it, and fasting insulin opens a much longer runway to catch dysglycemia early. What it does not support: that fasting insulin is a validated screening test with agreed cutoffs, or that acting on it sooner improves hard outcomes. The open question is whether routine fasting-insulin screening plus early intervention lowers diabetes incidence. That trial has not been run.

Tabák et al., Lancet 2009

09/20/2026

“Sugar free” on the front. Maltodextrin in the ingredients. Your blood sugar doesn’t read the marketing. 👀

This is why I always flip the package over.

Maltodextrin is the WORST ingredient hiding in your food!

It’s a refined starchy carbohydrate made by artificially bonding a cluster of sugar molecules. It’s highly processed and typically used as a filler in a wide range of packaged and processed foods.

Manufacturers use maltodextrin as a sweetener without having to list it as sugar on nutrition labels, allowing them to claim that a food is sugar-free despite significantly impacting blood sugar levels.

For more about this ingredient, download my free resource on the detrimental impact of maltodextrin: https://drbrg.co/4rlmaOr

Dr. Eric Berg, DC, not MD; information only

09/20/2026

High blood pressure is about more than the salt shaker.

In one study, a very low-carb diet lowered the top blood pressure number by about 10 points. The DASH diet lowered it by about 5. (Link in the comments)

Both helped, but very low-carb did better in this study. The participants had high blood pressure, excess weight, and prediabetes or type 2 diabetes, so those details matter.

If you have hypertension and the only nutrition advice you’ve gotten is “eat less salt,” it’s time to talk about the rest of your diet, too.

The current diets recommended to lower blood pressure are very blan...

09/08/2026

Be like Bill.

08/21/2026

Gratitude is Powerful! Start your day by acknowledging 3 things you are thankful for. No matter how big or small. I will go first.
Today I'm thankful for:
1. The opportunity to attend Low Carb USA in San Diego last week to learn from some of the top researchers and doctors in the field, as well as make new friends.
2. Listening to my husband teach my 17-year-old daughter self-defense moves.
3. Being back home and able to sleep in my own bed.

Your turn. What are you thankful for today?

07/07/2026

A truly worthwhile goal...