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.

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 temporarily, with the long-term 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 may contribute to nutrient insufficiency and depleted gut microbial abundance and diversity and therefore may lead to negative health consequences.