My fundamental food philosophy involves inclusivity of all whole, nutrient-dense, foods.

Elimination of foods considered generally healthy should be based on some evidence of harm to the individual through testing or clear clinical observation.

Experimenting with the removal of some foods known to trigger immune responses more commonly (gluten, dairy, soy, eggs) can be considered in cases where conventional serum allergy and/or functional food sensitivity testing is prohibitive, but should in most cases be considered a temporary measure, with a structured plan and timeline for reintroduction. In cases where clients are experiencing multiple food sensitivities, healing the digestive system will be the clinical aim, with the ultimate goal of restoring broad food tolerance and improving overall health and immune function.

Elimination of healthy foods for their levels of certain natural chemicals (i.e. oxalates, lectins, histamines, FODMAPs, salicylates, etc.), should be based on evidence of harm to the individual and implemented on a temporary basis, with the clinical goal of building tolerance through various healing protocols.

The elimination of entire macronutrients (i.e. ketogenic diets) to a large extent should only be considered in a personalized therapeutic context, monitored carefully, and used as a temporary measure within a defined time period.

Eliminating entire whole, healthy food groups without evidence of harm to an individual for long periods of time may contribute to nutrient insufficiency and depleted gut microbial abundance and therefore may lead to serious health consequences, and in my practice, is strongly advised against.