My parents are really the reason I created FoodTrients. As a physician, my father had a way of looking at food as though it could heal us. He understood the value of the vitamins and minerals found in fresh foods and how those elements could improve our health. Food like organic fruits and vegetables, wild fish, and humanely raised animals has so many good things in it: antioxidants (Ao), omega-3 fatty acids, vitamins, minerals, anti-inflammatory (Ai) agents, fiber and anti-bacterial compounds.
My mother is my greatest inspiration for loving to cook. She owned a culinary school, every chance I got from the time I was old enough to help, I would be in the kitchen with her. Living in the Southeast Asia, until I was a young adult, allowed me to experience exotic foods, spices, and dishes from India, Asia, Spain, Hawaii, and Europe. Helping my mother taught me the skills of a trained chef. When I was nineteen years old my mother died and the culinary school became my responsibility. I managed to carve my own place in the food world— I opened three restaurants, and was credited with popularizing shrimp on sugar-cane skewers and being one of the first culinarians to make tapas a global trend. I also wrote a weekly column for the newspaper.
Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.
Prevents and repairs oxidative damage to cells caused by free radicals.
Support the body’s resistance to infection and strengthen immune vigilance and response.
Improves mood, memory, and focus.
Reduces risk factors for common degenerative and age-related diseases.