January 1, 2023 – Some exciting news for the New Year! In December I passed my final exam to be a Functional Blood Chemistry Specialist. This means I can now order labs for my clients as well as read them functionally. The cost of the labs can be covered with an HSA or FSA card, or you may pay me for the labs in advance and I will cover them when I order the labs. At this time, I will only be ordering labs for my USA clients (with the exception of those in NY, NJ, and RI). European, Canadian, NY, NJ, and RI clients will have all of the below, minus labs in a Nutritional Therapy package with me. Please do schedule a Discovery Call to see if there are options for you on those states or countries, because there ARE options!
Because I am adding this service, my Nutritional Therapy package price has been adjusted to reflect that. I am also revamping how the package is set up appointment wise. Now the way it looks is like this:
Initial Consultation, we will go over the Nutritional Assessment Questionnaire, we go over Food and Mood Journals and the Mini Questionnaire, as we always did. Changes in diet and hydration that need to be made, but then we will discuss the labs that need to be ordered as well.
The second appointment 3 weeks later, we go over Food and Mood Journals and the Mini Questionnaire, as we always did, but we go over the labs and begin a protocol now as well.
The third appointment 3 weeks later, we go over Food and Mood Journals and the Mini Questionnaire, as we always did.
The fourth appointment 3 weeks later we go over Food and Mood Journals and the Mini Questionnaire, as we always did, and I order labs for you again.
The fifth appointment 3 weeks later, we go over Food and Mood Journals and the Mini questionnaire, as we always did, we will go over the Nutritional Assessment Questionnaire, we go over Food and Mood Journals and the Mini Questionnaire and your 12-week labs having done an individualized protocol.
What I love about Functional Blood Chemistry is that it is largely looking at the cellular level, along WITH the organ. Many of the newer more popular forms of testing are only focusing on the organ and organ system level. And while this has its place, we may be missing the full root cause by not looking deeper. There seems to be a trend in functional medicine that is moving back toward the model of specialists in specific systems or organs. This is one of the very tenants of the western medicine model that was once looked down upon, and yet here we are moving back in that direction. We must be careful to not overlook the whole person. One of the most powerful pieces of Functional Blood Chemistry is that it is a fantastic way to get a bigger, broader, and deeper picture into the whole person.
So, to go over my certifications and what I can offer to you, I am:
A Nutritional Therapy Practitioner (NTP)
Certified AIP Coach
HTMA Practitioner
Functional Blood Chemistry Specialist (FBCS)
My goal, as always, is to get to the root of your symptoms and health issues and by working together, bring you to a place that you can thrive vs survive in life!
One of the many differences between traditional medicine and functional medicine is how labs are read. Had my labs been read functionally at age 9, I may not have been where I was from age 9 to age 43. I am now certified as a Functional Blood Chemistry Specialist; I am now offering this beginning in January!
www.farmorpharma.com
This month’s recipe is actually a side dish. This was often served in my house growing up. I still love it and my family does too! A great side dish with anything you choose to make for dinner.
Rice Pilaf
Serves 4
Soak the rice in water for 24 hours to remove the Phytic Acid that blocks the ability to absorb the nutrients in the food you are eating with the rice.
Ingredients
2 cups chicken stock
1 tablespoon grass fed butter (I cannot have dairy and use Miyoko’s vegan butter)
1/4 cup minced onion
3 dried bay leaves
1 teaspoon coarse sea salt
1 cup Brown or Jasmin rice, soaked
Directions
Step 1 – Heat oven to 350 degrees. Bring stock to a simmer in a small saucepan.
Step 2 – Melt butter in a 2-quart ovenproof saucepan (I use an iron Dutch oven) over medium heat. Add onion, bay leaves, and salt and cook until onion is soft and translucent, stirring occasionally, about 3 minutes.
Step 3 – Add rice and stir well to coat each grain with butter mixture. Cook until rice is fragrant and starting to turn translucent, stirring frequently, about 3 minutes.
Step 4 – Add stock and return to a simmer. Transfer to oven, cover, and bake for a half hour. Remove from oven. Cover and let steam for 10 minutes, then remove the bay leaves and fluff with a fork before serving.
Remember I mentioned how much we loved this side dish?! My husband and I both had made our plates and ate them when I exclaimed “Oh no! I forgot to photograph it!” So, the photo is in the Dutch Oven, with the bay leaves removed, and two servings removed as well!! LOL!!!
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