Let's talk about all thing's food, particularly as it relates to the Pentad community.

What kind of barriers exist for people, especially with me/CFS.

Why do we often see resistance to changing our diets and eliminating certain foods.

How might our nutritional needs be different from the general population.

What kind of resources are available to us.

How do we make it a sustainable endeavor.

What are some emotional or psychological tools we can employ for success.

What's the best way to do an Elimination Diet.

Why should somebody look to their diet for improvement

What types of illnesses respond best to dietary restrictions.

BIO:

Rachel Riggs is the author of an incredible new cookbook called "in Good health' which is California-style light & fresh cooking but the twist here is that she has been suffering with ME/CFS that started in 2003, had had what is an unfortunately typical course which was waxing & waning, requiring 12 years for diagnosis and then a big exacerbation and has now been house-bound x 12 years, in fact, mostly bed-bound. She is a former specialty food shop owner whose life was upended by ME & had to sell her shop. She has worked with Dr Robert Naviaux in San Diego as his study coordinator for the last 9 years so we'll dive into the Cell Danger Response some.

Blog:

https://www.rachriggs.com/cookbook

https://rachelriggs.substack.com/

https://tinyurl.com/5adxvt6u

https://www.healthrising.org/blog/2025/01/29/rachel-riggs-allergen-aware-cookbook/