Growing up, I spent a lot of time in the kitchen cooking with my mother. I was always intrigued by the flavors we used and started to enjoy the process of preparing dishes. I learned to think of cooking as an intersection of art and science, where the research was trying to find the best way to make a dish.
This was the main reason why I chose to pursue a degree in nutrition. During my education and through work, I read many research articles about how each spice, herb and whole food traditionally used in the kitchen can play a crucial role in disease and cancer prevention. What I learned from cooking is how I can combine ingredients, not only to enrich flavors, but also to improve health in a science-backed way. I started to think that I could help others with this knowledge to improve one’s health.
Over the past 12 years, I have been practicing nutrition and guiding patients to improve their nutrition. I have seen firsthand how small changes can positively impact health and overall well-being in their cancer treatment. I thought, “How great it would be if we put this knowledge into the prevention of chronic disease?” This urge to share with others was the main reason I started Aligned Nutrition.