Eating for Wellness

Lindy Ford on the importance of food on health

LINDY FORD has always been interested in biochemistry, specifically, how the food we consume affects our bodies. That, coupled with her desire to find the root cause of many people’s illnesses, motivated her to start Lindy Ford Nutrition & Wellness in Wilmington.

Before founding the nutrition and wellness firm, Ford used to work at a hospital, where she noticed patients needed a progression towards healing.

“There was disease management and not healing,” Ford says. “Disease management is necessary, and I appreciate it, but I want people to enjoy the greater freedom of health and healing.”

Before she started practicing, Ford also dealt with health conditions that needed management.

“Today, I enjoy the best health of my entire life. Nutrition was a key player in this,” she says.

At Lindy Ford Nutrition & Wellness, she specializes in blood sugar problems (prediabetes and diabetes I and II), thyroid issues, gut health problems, heart disease, cancer support during and after chemo, and weight control.

She also produces weekly YouTube videos which she uses a teaching tool for her patients and viewers from all over the world.

Ford answers questions on functional medicine, her wellness philosophy, why people should not diet, and she shares a recipe for healthy fried rice.


WILMA: What made you want to become a dietitian and nutritionist?Lindy Trailer Small

Ford: “Since childhood, I have been interested in the physiology and biochemistry of the human body. The biochem classes in college fascinated me so much, I decided to major in dietetics/nutritional Science. It was a rigorous curriculum of higher-level sciences and a yearlong internship in both a hospital and community health setting, but I am glad I persevered. I love what I do today – I’m in my dream job.”

“On a personal level, my parents were greatly impacted by their lifestyle choices. They were wonderful people but did not know how to nourish themselves to prevent disease. My parents died at the ages of 51 and 52, three months apart from each other. I made it my mission after that to educate and equip people to live healthier, more productive lives.”

WILMA: What is functional medicine and how can it benefit people?

Ford: “Functional medicine seeks to get to the root of the health problem instead of merely treating the symptoms. Symptom relief may be indicated, but it rarely leads to long-term healing.  I consider myself a “functional” nutritionist. I like to ask ‘why’ a lot. There’s always a genetic predisposition to disease, but our lifestyle choices along with functional foods can change gene expression. Predisposition is not predestination.

I tell people, ‘I am a diabetic ready to happen,’ and I am. The genetics are in place. My lifestyle choices (primarily nutrition) will not allow this to happen.”

WILMA: What is your wellness philosophy?

Ford: “Wow. That’s a big question. To sum it up the best I can, make choices every day that help you to live in freedom – physical, emotional and spiritual freedom.”

WILMA: What kind of services does Lindy Ford Nutrition & Wellness provide?

Ford: The services I provide are ultra-personalized. This is not a “one size fits all” practice. My patients fill out an extensive intake form, hormone health profile, food journals, and provide me with medical background as well as labs.

When I say I’m a “nutrition detective,” I mean it. I seek to get to the root of what is going on with them. Most of my patients are coming in presenting with two or more issues. No one is exactly alike. I do specialize in weight loss, but only as it pertains to health. Weight loss is complicated, and I have to figure out if there is a gut health, thyroid, adrenal, blood sugar issue or all of the above. I always tell them to pursue health and weight loss will follow.

I have many patients who do not need to lose weight, but are struggling with gastrointestinal issues etc.”

WILMA: What is some advice you have for people wanting to start eating healthier?

Ford: ‘Eat real food that is minimally processed. Concentrate on low sugar (glycemic) vegetables (I like some fruits, but they are not the same as vegetables). Watch this video to discover the incredible benefits of them.

Eat for your physiology and blood sugars. Some people can enjoy more carbohydrates, but some (like me) need to limit even good carbs. Eat healthy fats (and a lot of them). Healthy fat doesn’t make you fat. It actually does the opposite. I explain more here.

I help my people figure out their physiologies and the way of eating that best benefits them and gets them closer to their health goals.”

WILMA: One of the things you mention on your website is that people should never diet. Why not and what should they do instead?

Ford: “When we are eating real, whole foods for our unique physiologies, we don’t ever need to diet. When we are pursuing optimum health, our weight goes to a healthy place.”


Lindy’s Best Cauliflower Fried Rice EverBest Cauliflower

Prep Time: 5-10 minutes
Cook Time: 15 minutes
Servings: 4 minutes

INGREDIENTS

  • 2 tablespoons avocado oil, butter or ghee
  • 12 ounces riced cauliflower (fresh or frozen, I use Trader Joe’s frozen)
  • 3 large or 6 small green onions, sliced white and green separated
  • 1/4 cup organic carrots diced (optional); multi-coloted carrots make the dish look better and add more nutrition
  • 2-3 garlic cloves, crushed
  • 1 large pastured egg, beaten
  • 2 tablespoons gluten-free tamari soy says (or to taste)
  • 1-2 teaspoons sesame oil

INSTRUCTIONS

  1. In a large skillet or wok, heat oil, butter or ghee.
  2. Add carrots and riced cauliflower. Cook, stirring occasionally, until veggies begin to soften—about 4 – 6 minutes.
  3. Stir in white part of green onions. Cook until veggies are tender—about 2 – 3 minutes.
  4. Add garlic and cook for 1 minute.
  5. Pour in the egg and mix together with veggies. Cook, stirring frequently, until egg is scrambled—1 to 2 minutes.
  6. Stir in the Tamari soy sauce, green part of the onions and the sesame oil. Adjust seasonings to taste.

“I developed this recipe with my 9-year-old in mind.”

More recipes can be found here.


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Categories: Health