I'm a late twenty-something full time student in a graduate nutrition program/DPD(certificate for becoming a Registered Dietitian) as well as a personal trainer(NASM certified) at a large university in Boston. Four year ago, I became gluten intolerant(gluten free) which has not only changed my cooking, but also helped me to create new recipes.
I am not a RD(registeried dietitian), but am in a graduate program in nutrition & a DPD program to become an RD in the next year and a half. My opinions expressed are just ,my opinions. My views on food, cooking, nutrition and health are not meant to replace your own health professional’s advice at any time. They are, however, based on years of research and personal experience, as someone who has maintained a loss of over 60 lbs. for 9 years, and am a certified personal trainer(NASM).