I’m an evidence based nutrition graduate student and foodie with multiple health issues, most of which stem from mold/biotoxin illness and acquired mitochondrial dysautonomia from medication induced malnutrition. I’m allergic to hazelnuts but my food sensitivities come and go. Thanks to years of treatment for nutrient deficiencies, nearly all my food sensitivities are gone and I’d like to keep it that way. I am always changing my diet to find the optimal one for my hypersensitive immune system and I’m currently on a high fat, medium protein, low carb diet to reduce inflammation and reverse insulin resistance. This doesn’t stop me from creating delicious, and sometimes strange, concoctions in my kitchen. The successes I post here, the failures I try to forget.