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Lorinda Hill, writer, food consultant and coach, has been on a quest for better health since the late 80s. Ms. Hill started research on diet and autoimmune disease after a car accident left her with gluten intolerance and Sjogren’s syndrome. Ms. Hill adopted this diet as a way to eliminate pain and inflammation. She has led a happy professional and athletic lifestyle on a gluten and dairy-free diet for five years.

Ms. Hill has worked with clinical nutritionists, registered dietitians, and naturopathic physicians to design shopping and food plans for people with many nutritional needs. She has taught cooking classes at Whole Foods Market and Cancer Treatment Centers of America. As a former “foodie” she believes that healthy food does not need to be bland or tasteless. Her commitment is that people learn how to make healthy, delicious food decisions that will nourish their bodies and lives.
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