About Sheryl

Sheryl is a Certified Nutritionist and a past board member of the Healthy Traditions Network, which is the local chapter of the Weston A Price Foundation. The intention of this network is to support those trying to create better health through education and by improving their dietary practices according to the ancient wisdom of traditional cultures as shown by the research of Weston Price and written about in Sally Fallon’s Nourishing Traditions cookbook.

As a nutritional consultant, Sheryl is dedicated to serving the nutritional, lifestyle and wellness needs of individuals and families. Sheryl works directly with clients as well as through workshops to improve nutritional status and overall health by assessing and analyzing needs, developing nutritional plans and educating, advising, and providing support.

Educational Background

• American Health Science University Certified Nutritionist Program 
• American Association of Nutritional Consultants – Certified Nutrition Consultant
• Global Institute for Alternative Medicine Nutritional Consultant Program
• Irene’s Myomassology Institute – Massage therapy
• Reiki Plus Institute – Reiki Levels I & II
• Meridian Response Technique – Course I & II
• University of Michigan Dearborn – Business & Management Information Services

Memberships and Association Involvement

Weston A Price Foundation
Non-profit organization to dissminate the research of nutrition pioneer Dr. Weston Price, whose studies of isolated nonindustrialized peoples established the parameters of human health and determined the optimum characteristics of human diets. Dr. Price's research demonstrated that humans achieve perfect physical form and perfect health generation after generation only when they consume nutrient-dense whole foods and the vital fat-soluble activators found exclusively in animal fats.

Board member of Healthy Traditions Network, Local Chapter of the Weston A Price Foundation
Unique nonprofit organization connecting like-minded people and communities to farms and other sources dedicated to providing nutrient-dense foods for our tables. With the belief that we are responsible for building good health - especially that of our children - the network strives to provide opportunities to learn about and experience foods that sustain and uplift us.

Price-Pottenger Nutrition Foundation
Promotes public awareness of the importance of sound nutrition, by means of educational publications, research, and information and professional member services.

International Foundation for Nutrition and Health
Non-profit educational organization reaching out to health care professionals. IFNH collects and disseminates unique information on nutrition and whole food concentrates. It is our belief that the research on nutrition and health prior to the 1940s was done with natural whole foods, whereas the research done after World War II has been done with synthesized chemical by-products. It is also our belief that there is no reason to re-invent the wheel, the answers to all our health needs are well stated and documented in many earlier works.

The Birth Network
Non-profit, consumer advocacy group promoting awareness of the benefits and availability of healthy, normal pregnancy and childbirth through information and support.

Sheryl's Food Philosophy

For optimal health it is necessary to include healthy, life giving whole foods in the diet.  Avoidance of hydrogenated oils, trans fats, processed vegetable oils, refined sugars, artificial sweeteners, refined carbohydrates and soy protein isolates is imperative.

For a Food Face-off click here:  WHICH WILL YOU CHOOSE?

Here is Some Food for Thought - Excerpted from Nourishing Traditions by Sally Fallon

What we are being told by the American Dietetic Association, American Medical Association, American Heath Association, American Cancer Association, etc includes:

• Avoid saturated fats
• Limit cholesterol
• Use more polyunsaturated oils
• Avoid red meat
• Cut back on eggs
• Eat lean meat and drink low fat milk
• Restrict salt
• Eat more soy

Clearly something is wrong, even though Americans have been conscientious about following this orthodox dietary advice. They take exercise seriously, many have stopped smoking, consumption of fruits and vegetables has increased, many have reduced their intake of salt, and a good portion of America has cut back on red meats and animal fats. But none of these measures has made a dent in the ever-increasing toll of degenerative disease. We buy foods labeled low fat, no cholesterol, reduced sodium, thinking they are good for us. Why then are we so sick?

Fewer person alive at 70 today survive until 90 than 40 years ago (and those who do are a helpless burden to their families, rather than useful members to society) Americans spend one dollar out of every fourteen for medical services, or over $800 billion yearly -- more than the national deficit, the food bill and the profits of all US Corporations combined. Heart disease and cancer continue to mount in spite of billions of dollars in research to combat them and tremendous advances in diagnostic and surgical techniques. Today, chronic illness afflicts nearly half of all Americans and causes three out of four deaths in the United States. Most tragically, these diseases, formerly the purview of the very old, now strike our children and those in the prime of life.

NOTE:  The important factor in traditional diets is that all the foods were natural and unprocessed. There were no preservatives, additives or colorings, no added sugar (except moderate amounts of natural sweets like honey and maple syrup), no refined or hydrogenated vegetable oils, no white flour and no canned foods or artificial vitamins. The milk products were not pasteurized, homogenized, skim or low fat. The plant foods consumed were grown on mineral-rich, pesticide-free soil and the animals were raised on their natural pasture and not given growth hormones or antibiotics. On his journeys, Dr Price never once found a totally vegetarian culture, they all ate some form of animal fat and protein.