Deborah Phillips is a licensed nutritionist with a private practice in Great Barrington; she also is one of the nutritionists at the Ultrawellness Center in Lenox. She is passionate about sharing her food knowledge with others and using it to help them achieve better health.
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Articles by Deborah Phillips
Saturday, 22 Apr 2017 - Deprivation is not the key to healthy eating, satiety is. And satiety is a complex condition. It has both physical and emotional components.
Wednesday, 8 Mar 2017 - You’re worth it. Just because it’s just you doesn’t mean it’s not worth cooking a meal.
Saturday, 5 Nov 2016 - The most important thing to remember is that just because you allowed yourself a treat (or two or three) today does not mean you have blown it for the season. Make sure you get lots of sleep. Make time for exercise. Walk a little farther, make a point of getting to the gym or pool.
Wednesday, 10 Aug 2016 - Healthy aging is basically about taking care of ourselves. The nutrients that fuel a healthy body also fuel a healthy brain.
Wednesday, 8 Jun 2016 - We certainly may be getting better at diagnosing allergies but, additionally, there are many things about our modern way of life that may make us more vulnerable to them.
Sunday, 17 Apr 2016 - When you are feeling congested, fatigued, burdened, you may want to look at cleaning up the toxic load on your system.
Thursday, 22 Oct 2015 - Seventy percent of your immune system resides in your gut. So what we eat can have a major impact on how our immune system functions
Tuesday, 1 Sep 2015 - We have driven ourselves to somehow believe that there is a magic bullet to perfect health, perfect life and the stress of not finding it only contributes to our sense of dissatisfaction.
Wednesday, 1 Apr 2015 - Much of the food we eat is nutritionally deficient and most packaged food is filled with chemicals that the human system is unfamiliar with at best, and at risk from more often.
Sunday, 25 Jan 2015 - I have grown enamored of naturally fermented pickles and other vegetables, both for their great flavor and for their incredible health benefits...it is amazing what people did with food before anyone understood the science behind it. Ketchup, marmalade and relishes also used to be lactofermented. Ketchup, originally known as ke-tsiap, was a spicy, pickled fish sauce made of anchovies, walnuts, mushrooms and kidney beans from Indonesia.
Saturday, 29 Nov 2014 - The anti-oxidants in leeks are associated with reducing cholesterol production in the liver cells. They also appear to impart anti-bacterial, anti-viral and anti-fungal activities.
Monday, 3 Nov 2014 - What we should be most concerned with is that children are eating real food, not processed junk. It is the job of the parent to offer (and offer is the operative word) a variety of nutritious foods, in a developmentally appropriate form, in a pleasant environment.
Monday, 6 Oct 2014 - While the advent of monosodium glutamate in the early 1900s made it possible to create "tasty" broths and soups with minimal input from meat or bones, these tasty liquids do not have any of the vital healing substances that are acquired from the slow cooking of bones.
Wednesday, 17 Sep 2014 - Kale is now recognized as providing comprehensive support for the body's detoxification system as do the other members of the brassica family –- broccoli, cauliflower, cabbage, Brussels sprout.
Wednesday, 3 Sep 2014 - When we use herbs and spices in food, they are an excellent tonic for promoting good health -- and a source of great pleasure by adding amazing flavor.