I went into anaphylaxis in a doctor’s office. It was June 2019. On my lunch break. I thought it would be a simple test to know if I had an allergy or not to dairy. And my suspicion was confirmed.

After negotiating with the doctor, that’s a story for another time, the skin test was done. And it was the very time I experienced any sort of fear with dairy. I left with my EpiPens in tow and thus started a journey.

Little to my dismay, the journey was truly only beginning. After cutting out dairy, I felt better but after time I still felt off. Something could be better I kept feeling. Fast forward to November 2021 when I met with an Integrative Functional Doctor who asked me, “Has anyone ever told you that a good portion of people with a dairy allergy also have a gluten allergy?”. Nope. Not a word had been told to me.

Lab work was done and conversations were had, and thus started the journey of using food for therapy to heal my gut that had been through the ringer. I had inflammation weight. I wasn’t sleeping well. I wasn’t leaning out easily working out. Things were good, fair, but they weren’t great.

So began my venture to wonder how my patients were impacted by their diet. What was in their bowl. What treats they were being fed. Did it matter?

And as I learned, it sure does.