Inflammatory Foods - Part 2

by Isabel De Los Rios |   Date Released : 01 Mar 2008
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Isabel De Los Rios

About the author: Isabel De Los Rios

Isabel De Los Rios has been involved in the health and fitness industry for the past 10 years. She graduated from Rutgers University with a degree in exercise physiology. She is a Certified Strength and Conditioning Specialist from the National Strength and Conditioning Association, a Level 2 CHEK Practitioner, and a Level 1 Holistic and Lifestyle Coach. Isabel spends her days counseling clients on the principles of healthy nutrition, exercise and lifestyle habits in her private studio in Florham Park, New Jersey. She is the author of "The Diet Solution: Start Eating" and "Start Living," a detailed nutrition manual with accompanying audio CD, available at Isabel also spends her time coaching other trainers and nutritionists on business development and career advancement.

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Comments (4)

Clark, Candace | 16 Feb 2013, 21:58 PM

Love this article! Finally some talk about 'good' carbs for inflamation and raw milk! Thank you for this amazing article!

Stassen, Antoinette | 10 Feb 2013, 10:40 AM

Great article! I have been receiving newsletters from Isabel for about a year now via email and the information is always interesting, simple an doable for anyone even if you are not a professional in the industry :)

Moriani, Riccardo | 13 Jun 2012, 13:06 PM

Enjoyed this article greatly! However SPELT is ancient wheat and does contain GLUTEN. So should be avoided by anyone with celiac disease.

Ruark Daniels, Mackenzie | 29 Apr 2009, 14:43 PM

Spelt is a form of wheat and, as such, contains gluten.

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