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  The Low-Fat Diet Does Not Improve Health
  Atkins Diet
  Dian's sidebar in Delia's Quigley's book
  Blood Type Diet


 The Low-Fat Diet Does Not
Improve Health

On February 8th, 2006 the New York Times published an article by Gina Kolata entitled, The Low Fat Diet Does Not Cut Health Risks, about the Woman's Health Initiative which was described as the "largest study ever to ask whether a low-fat diet reduces the risk of getting cancer or heart disease has found that the diet has no effect."

I am continually witnessing people regaining good health after returning to eating as intended by nature.  For tens of thousands of years humans have eaten a diet which included plenty of natural fats.  Man-made hydrogenated and overcooked fats may be the culprit in some diseases but even that point, as this study shows, has yet to be proven.  The people in this study who were not assigned to eat a low-fat diet ate whatever kinds of fats they wished.

Kolata writes that: "The $415 million federal study involved nearly 49,000 women ages 50 to 79 that were followed for eight years. In the end, those assigned to a low-fat diet had the same rates of breast cancer, colon cancer, heart attacks and strokes as those who ate whatever they pleased"

The tenants of medical and dietetic "experts" on nutrition are continually being disproven in study after study.  The very basis of the food pyramid is that good health will be gained through eating 6-12 servings of grain products a day.  This recommendation is being mocked every day by the statistics showing that America has a continually growing epidemic of obesity and diabetes.  Both conditions result from eating diets containing an excess of sugars and grains.  My weight and health did not stabilize until I eliminated sugar and grains from my diet and I continue to keep them at a minimum today.   

I have witnessed that those who change from low-fat diets to eating a high-protein (with fat) and low-carbohydrate diet not only begin to lose weight but their cholesterol and triglyceride levels normalizes, their muscle mass increases and their blood sugar stabilizes.  In fact the body, when being nourished with what it is made of, protein, soon begins repairing all sorts of damage that has been done to it from eating what it is not made of, sugar and starch.   

Starch is a valuable tool to have for those training for a marathon or the Olympics but for the rest of us, starch is the product that is stored on our body in anticipation of its need for either heavy exercise or famine.  Most of us will never use or have need of starches stored as fat on our bodies as few of us run marathons and hopefully will ever see a famine.  Sugar is tasty but useless.  Not only is it useless, it has proven to be harmful as witnessed by the diseases that run rampant due to the blood sugar fluctuations caused by it.  The body has the ability to change protein into the kind of sugar best used by the human body.  Additional sugar is not needed.  If sugar and starch were needed for the survival of mankind, then we would never have survived the ice age when meat was the only food available for most of the year.  Plants do not grow in North Pole yet humans have thrived there for thousands of years.

The New York Times article continues with a quote by Dr. Jules Hirsch, physician in chief emeritus at Rockefeller University in New York City, who has spent a lifetime studying the effects of diets on weight and health.  "These studies are revolutionary," says Dr. Hirsch, They should put a stop to this era of thinking that we have all the information we need to change the whole national diet and make everybody healthy."

How wrong he was, medical nutrition and their "national spokespersons" on diet, registered dieticians, still claim that low-fat, high-carbohydrate diets are not only healthy but that they are the only way a human should be allowed to eat.  In other words, they claim to have all the information needed to dictate the national diet.  American health statistics disprove this claim.  

The study covered in the article was published in The Journal of the American Medical Association and it was described by Dr. Michael Thun, who directs epidemiological research for the American Cancer Society as, "not just an ordinary study."  "It was so large and so expensive, Dr. Thun said, that it was "the Rolls-Royce of studies.  As such, he added, it is likely to be the final word.

But, Dr. Thun is wrong; the final word on diet and nutrition today is the word that serves the special interest of the medical, pharmaceutical and food industries.  It is the word spoken by their mouthpiece, the American Dietetics Association, ADA.  The ADA's members, registered dieticians, now call themselves "medical nutritionists" and are the spokespersons on diet when it is covered by the media - whose livelihood also depends upon the growth of the food, medical and pharmaceutical industries.  And, as common sense would dictate, the growth of all these industries depends upon the steady growth of obesity and disease.  Sorry Dr. Thun, as contradictory and idiotic as it would seem in light of all the evidence, the low-fat diet still rules in "medical nutrition".

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 Atkins Diet
In 2002 the health benefits of the Atkins diet were finally
proven to the medical community
and widely publicized in the New York Times.  

The 'Low-Fat' diet that the medical industry has recommended for the last  20 or so years has led to disastrous results: Hyperinsulemia, Diabetes and obesity. These conditions now run rampant along with the associated diseases they brew such as bowel disorders, GERD, other stomach problems, and myriad inflammatory diseases like arthritis, etc. All inflammatory conditions are shown to be exacerbated by flour and sugar, if not caused by them.

Medical studies have shown what nutritionist have long known that a high protein diet which includes fruit and green vegetables but has low amounts of starchy carbohydrates will normalize cholesterol and triglycerides levels, balance body weight, help prevent disease and address the root of all disease, inflammation.  

Restricting starchy, high glycemic carbohydrates and eating high protein helps prevent the conditions that lead to diabetes, hypoglycemia, hyperinsulemia (blood sugar problems are the most destructive of conditions to the human body), all forms of bowel disorders, asthma, arthritis and the list goes on to include almost every disease.  A recent study even concluded that Parkinson's patients had a remarkable decrease in tremors and other symptoms when taken off a low fat diet and were fed quality fats and protein in substantially higher amounts than normally recommended by the medical industry.

In my opinion and experience, hypoglycemia, hyperinsulemia and type II diabetes are more eating disorders than medical disorders. They come from years of pushing the body into over-producing insulin in its effort to process the excess pounds of sugar and flour found in the Standard American Diet (SAD).  It has been estimated that the current American diet demands that the pancreas produce as much insulin in a day as it was designed to produce in a lifetime.  No wonder the previously unheard of diseases, pancreitis and pancreatic cancer, have developed so strongly in recent years.

Type II Diabetes is not a genetic disorder no matter how many family members have it.  If those in your family do have it, it is safe to assume that you could receive the same health results if you eat the same foods and live the same lifestyle they do.  

Watch what they eat and choose to not eat those foods. If you eat what they eat, you'll probably get what they got. The same goes for many conditions often blamed on genetics.

I have and I will continue to praise eating high protein and low amounts of starchy carbohydrates with all foods chosen within your blood type list because I have witnessed the dramatic heath benefits in which this type of eating has resulted.  With over thirty years of good experience with the Atkins diet, I have found it to be the best way of eating for health and quality longevity.  

If on Atkins, I recommend you also combine it with the Blood Type diet.  Contrary to the way the Atkins Diet is portrayed by the media, one is not encouraged to consume every fatty food in sight.  Those purveyors of slander owe a large slice of their commercial air time to the medical, pharmaceutical and food industries who all have a lot to lose if Americans get healthy without drugs, sugars and grains.

 I have personally lived the Atkins lifestyle for over 20 years and tried it off and on for ten years before that.  I was always more energetic and healthy while eating more protein more often.  And I have witnessed the same results in my clients.

As it is written, it is the best way to eat for those with Blood Type O who thrive on all meats, red and white, (except pork) and most fishes.  Even eating red meat several times a day I have witnessed blood type O's total cholesterol and triglyceride levels going down to well into the normal levels.  

However, other blood types may need more direction.  If one eats the wrong source of protein for their type then negative results could crop up down the road. Example: Blood type A will gain weight and their cholesterol could go up if they eat red meat.  Plus, they will not feel very well to boot . Blood Type AB and B can have several meats but should avoid chicken.  For a reference list of the correct foods for your blood type please E-mail me ( and you will be sent a Blood Type food listing for your blood type.

If not under the guidance of a nutritionist who recommends this type of eating then people on the Atkins Diet should follow the directions written in his book.  He directs dieters to take several nutritional supplements, eat cooked green vegetables and fresh salads daily or they could deplete nutrients and upset the pH balance of their body.  He also requires dieters to take a fiber supplement because having less than two bowel movements a day can sabotage the health and weight loss benefits of any diet.  

The combination of  eating high protein 4-6 times a day with limited amounts of low glycemic carbohydrates chosen from those listed for your blood type will result in the best healthy diet available.

 Stick with it.  Don't let the ignorant ones confuse you and give you pause.  I wish you all a high protein/low carb commitment for a long healthy life.

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 Dian's sidebar in Delia's Quigley's book
'Idiot's Guide to Detox and Cleansing'
Most of the clients I see have complaints relating to energy, weight, mood, and pain directly related to their eating insufficient amounts of protein. Every solid part of our body, even our bones, which are mineralized cartilage, come from the protein that we eat.  It stands to reason, then, that the body cannot properly do its job of rebuilding and regenerating without enough of its main ingredient: protein.  For optimal health, be sure to eat between 80 and 120 grams of protein throughout each day.  

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 Blood Type Diet
      One of the puzzling problems in working with nutrition is that
 individuals can react differently to the exact same diets
and supplement plans.  

A nutritional program that produces positive benefits for one person may elicit a negative reaction from another.  When choosing a high protein low carbohydrate eating plan, all blood types have the same high protein requirements except their healthy choices of protein may be different.  Fortunately, there are tools available that can help understand why this is the case and to help one find the appropriate program for their type.

Research by Dr. Peter D'Adamo and his father, Dr. James D'Adamo, has
demonstrated there is a strong correlation between a person's blood type (O, A, B or AB) and the foods and supplements they need to consume for optimal health.

Why the Blood Type Diet?
According to Dr. Peter D'Adamo, our blood type is a consequence of our genetic ancestry.  The types of food that these ancestors adapted to provide the key to understanding why certain foods are genetically compatible with our bodies while others are not.

The oldest blood type is Blood Type O.  Blood Type O traces back to the cave dwellers, the were hunter-gatherers, who subsisted primarily on meat and wild root vegetables.  In contrast, the ancestors of Blood Type A settled on plains and by rivers and started farming.  So their bodies became more adapted to a vegetarian, plant-food based diet with some fish and poultry.

Blood Type B emerged from the Himalayan highlands.  They are fairly balanced, as these people adapted to utilize meats, vegetables and dairy.  Finally, Blood Type AB, only believed to have evolved in the last thousand years or so, grew from the blending of people with A and B ancestry.  

To further understand the blood type diet, Dr. D'Adamo tells us that we need to realize that all organisms are equipped with a system that enables their bodies to identify structures that are part of their organism, self, from structures belonging to other organisms, not self.  Our blood type is one of the most fundamental methods the body utilizes to separate 'self' from 'not self'.  This ability is at the core of our immune function.

Dr. D'Adamo's research shows that a food is classified as an 'Avoid' because it produces negative lectin reactions in that blood type, which act as toxins.  These foods are seen by our bodies as `not self'. On the other hand, foods that are listed as 'Beneficial' for a particular blood type are highly compatible with that type and are used like good medicine.  These are seen as 'self'.  'Beneficial' foods actually serve by strengthening health and preventing disease.  Foods that are 'Neutral' are also seen as 'self' and supply the nourishment needed for good health.

Following the Program
Unless you are trying to lose weight or you have an illness, Dr. D'Adamo says you don't have to follow the blood type diet perfectly to obtain results.  If you focus on eating mostly Beneficial and Neutral foods seventy-five percent of the time, this will allow you to eat the Avoid foods once in a while.  The more serious your illness or weight problem, the more you need to adhere to the program.  Following the blood type diet is not only an excellent way to lose weight, Dr. D'Adamo shows that eating well is also an important key to recovering from many types of chronic and degenerative illness.

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From the November 2, 2006 NJ Star Ledger
front page article:

November, 2009, my 6-week old, 2 lb. baby Chihuahua, Dootz,
      got outside and was lost for over 12 hours.
The world renown Pet Communicator, Judi Byers, was contacted for me by phone.

Judi told me that Dootz was still alive but dying of hypothermia.
He was scared, freezing and hiding under bushes and leaves as nature instructs baby animals to do until his mommy could locate him.  And locate him we did, with Judi's help.  

He was right where she told us to look.  
Today, Dootz has full confidence that I will always know where to find him.


Unfortunately Judi has since passed away...May God Bless and Keep Her Soul

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Any information from Dian's Wellness Simplified is not intended to replace
competent medical advice.   
It is offered for educational purposes only.  
All information is based solely on our research, opinion and/or experience
 and  is not meant to be prescriptive.