About Healthy Eating San Francisco
Healthy Eating San Francisco is based on increasing eating of micro-nutrient dense food. Your health is predicted by your nutrient intake divided by your intake of calories. Health= Nutrients/Calories Based on the work and medical practice of Dr. Joel Fuhrman, superior nutrition helps people put the latest nutritional science into practice for improved health, increased longevity, and a powerful immune system – while getting to eat lots of delicious food.
Most eating plans focus on macronutrients - carbohydrates, protein and fat – nutritarian eating, instead, Healthy Eating San Francisco, emphasizes foods that are particularly rich in vitamins, minerals, fiber and phytochemicals, per calorie, also called micro-nutrient dense foods (especially greens, beans, nuts/seeds, berries, mushrooms and onions/garlic). Eating large amounts of micro-nutrient dense foods insures necessary marco-nutrients, while maintaining a healthy weight and strengthening your bodies immune system. While there are science-based nutritarian principles, recommendations are modified for each person. Learning how and why the body functions with respect to food, enables you to make the most nutritious choices possible. With health knowledge and skills in your own hands, you will be equipped for a lifetime of effective decision making that can enable you to increase your vitality, health and longevity.
About Christine Selig, MA/Phd
I have combined my passions for food, cooking, health, social change, caring for the environment and applied science into Healthy Eating San Francisco - where we support people to learn the information and skills that make it possible for them to transform their health and lives.
Certificate in Advanced Nutrition Studies, Nutritional Education Institute
Certificate in Plant Based Nutrition, Cornell University
Certified Health Coach, Institute for Integrative Nutrition
Certified International Health Coach, International Association of Health Coaches
Masters and PhD in Education from the University of California, Berkeley, with a specialty in creating the conditions for change.
I have always loved food. I started cooking when I was a young person, and learned from my mom how to be comfortable in the kitchen. I would think about something I wanted to cook and leaf through the cookbooks in our house, comparing recipes and deciding which one to try. When I was growing up, it was one of the ways I most loved being creative. For most of my childhood, we lived in the Pioneer Valley of Western Massachusetts, a rural farming and academic community. In the summers there was an abundance of fresh from the farm fruits and vegetables, and I could taste how much flavor just picked farm produce has.
Another great passion of mine is social justice. I went to graduate school to understand the global economy. As a participatory researcher, I studied the neighborhood I live in, the Mission District of San Francisco, and the ways in which local social movements were working for social justice. As a post doc, I worked as a participatory research organizer on the World Social Forum process, a convening of social movements, unions, teachers, students and everyday people who understand that the current economic system doesn’t work for the vast majority of the people in the world and isn’t sustainable for the planet. Through the Social Forum process, participants held out the perspective that another world is possible and worked together to create healthy alternatives.
As I worked on projects to change institutions and polices that affect people’s lives, I became increasingly interested in what is possible for people’s health, and how we can be in charge of and fight for our own health and wellbeing. I was busily traveling for work of making a healthier world, and started to feel run down and not very healthy. The contradictions around me of seemingly competing interests of a healthier world and a healthy me, pushed me to want to know – what could we do to thrive? What can I do to thrive? I wanted to know how I could strengthen my immune system and feel more energized.
I started reading everything I could about nutrition, immune systems, and preventing and reversing disease. Over time, I made many changes to my eating and health. I detoxed from unhealthy food, I got my energy back, and I got sick much less (and when I did catch a cold, it was much milder and shorter).
People noticed the change and asked me what I had done to improve my health. I started giving them information that had been so effective for me, and it made a difference in their lives too. I loved this process and wanted to help more people. So I started Healthy Eating San Francisco. I am passionate about supporting people to make changes in their lives that will help them become healthier. I have found that the combination of good information and effective support makes all the difference to be able to make changes and thrive.
The work of food and healthy eating also intersects with another passion of mine, caring for the environment. It turns out, the way we are living isn't sustainable for us or most of life. I am part of a project called Sustaining all Life, which works to create the conditions for people to create new ideas about what and how we can work together to make industrial changes to have a planet where we sustain all life. I am also on the board of PODER, a San Francisco Environmental and Economic Justice Organization that is based in my neighborhood.
*** All material provided on the Healthy Eating San Francisco is provided for informational or educational purposes only. Consult a physician regarding the applicability of any opinions or recommendations with respect to you and any of your symptoms or medical conditions. I am an employee of Whole Foods Market.