My name is Daniela Ginta, and I am a certified nutrition consultant. I also hold a MSc in biochemistry, which allows me to translate the science of nutrition into practical advice.
I am mom to two wonderful boys who are growing up too fast, and human companion to our dog Poppy.
Science meets nutrition
I loved science long before I knew it was called that. 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.
The other early passion was writing (I have tomes of poetry and short stories from my school years to prove it!). It was only a matter of time that I’d pick it up again. After my oldest son was born, I started writing (freelance) about health and the environment. For a glimpse into my professional writing world, please go here.
As it happens, the more you learn about a subject, the deeper you want to go. In my case, it was the inner workings of the body and how food and lifestyle factors influence the way we feel and and our general state of health.
That, plus a two-year immersion into the world of medical research, inspired me to become a nutrition consultant.
One size does not fit us all
Starting point: 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, or sustainable.
I do not believe in fads or strict eating regimens. I eat a plant-predominant diet which I was into 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.)
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).
Let’s talk,
