Beth Young, CCIM, LEED AP
Senior Vice President
Colliers
In 2010, I faced a serious health crisis with extremely high blood pressure and cholesterol. My father had died from a second heart attack at 63, and his mother had a similar history. Determined to change my fate, I met a nutritionist at a GHWCC meeting who had launched a healthy food delivery service prepared by her private chef. She believed that the right diet could help control and even reverse health issues. Intrigued, I decided to try her meals.
After just one week, I called my cardiologist, struggling with dizziness that made it hard to walk across my living room. He asked about any changes I’d made, and when I mentioned the new diet, he promptly halved my medication. A couple of days later, still feeling dizzy, I called again, and he took me off all medication, scheduling blood work for two weeks later.
When he reviewed my results, he was astonished by the positive changes—something he had never witnessed in his career. It turned out that the diet, focused on natural foods without processed ingredients, sugar, salt, or flour, had made me overmedicated.
For the next ten years, I maintained my health without prescription drugs by enjoying balanced, nutritious meals, occasionally indulging when the occasion called for it but always returning to my healthy eating habits.