I am John Rivard, a professional chef for over thirty years, and I am passionate about food and diet. I have extensive experience cooking for people with special dietary needs including low fat/cholesterol, low carb, low sodium, vegetarian, vegan and gluten-free diets. My chosen specialty is designing delicious, nutritious meals using local all-natural organic whole foods.
Moderation, variety and whole foods are the cornerstones of my culinary philosophy:
*Basing meals on whole foods maximizes nutritional synergy, increasing the amount of vitamins, minerals, antioxidants and other nutrients available to the body.
*The greater the variety of foods eaten, the greater the variety and forms of nutrients available to maintain optimum health.
*Moderation makes any diet plan sustainable and an occasional piece of cake or bag of potato chips is not going destroy health.
Diets based on highly refined manufactured foods are the biggest threat to health on the planet. Pringles; bromated white flour; trans-fats; grain-fed beef, dairy, pork and poultry; refined white sugar; man-made chemical food additives found in no living plant or animal; genetically-modified plants and animals; these are the things driving the modern surge of chronic diseases. The “Modern American/Western Diet” is a major health disaster.
These are the topics I want to discuss in this blog.
My other passions are photography, reading, writing and ocean swimming.