My name is Daniela Ginta, and I am a certified nutrition consultant. I also hold a MSc in Biochemistry, which allows me to make sense of how and why certain foods affect our health and well-being.
I am mom to two wonderful boys who are growing up too fast, and human companion to our dog Poppy.
Science meets nutrition
I studied biochemistry during my undergraduate degree and then continued to graduate school. I then taught science courses at the Canadian School of Natural Nutrition in Vancouver.
Around the same time I started to write (freelance) about health, natural health, and the environment. For a glimpse into my professional writing world, please go here.
I’ve always been intrigued by the inner workings of the body and how food and lifestyle influence the way we feel and how all that affects health and our well-being in the long-term.
So much that I made it official by becoming a nutrition consultant.
One size does not fit us all
Pouring over books, studies and courses has helped me realize that each of us is unique, and so is the way we react to the foods we choose. The ‘one size fits all’ approach is not realistic, nor sustainable.
I do not believe in fads or strict eating regimens. I am however known to eat more plants than animal products, but I was into that way before plant-based eating became a thing. (We’re talking toddler years and eating carrots straight out of the garden because I could not resist the crunch factor.)
What I do believe in is keeping an open mind and paying attention to how the body and mind react to food and life in general. Well-designed, non-biased studies are a vital tool in my own toolbox – knowledge is power, and so is common sense.
My approach to helping you: I bring science in to explain the how and the why of food choices for your better health journey.
A side note: I love cooking and do so mostly without following recipes. There, I said it. Except when it comes to sourdough (for now, anyway).