Repair Your Metabolism For a Better Life.

Dr Cate and Luke Relocate…(yes, again)

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I have met so many wonderful people here in southern NH and thoroughly enjoy the beautiful New England scenery and our ample fresh milk and wonderful grass fed farm-fresh products, it will be sad to leave.

Lots of people have asked me why I made the move from Hawaii to New Hampshire.

I came to Bedford, New Hampshire because the nutrition science most patients will hear from a doctor or nutritionist or anyone working within the medical system is upside down and backwards (because that’s what we’re taught) and I wanted to do something about that. I didn’t know quite what would happen when I came here, but thanks to the vision of Catholic Medical Center’s administrative team, I was able to take many steps toward my goal. I have succeeded in starting a program in which patients can stay within the medical system and actually get diet advice that works!

Why is this such good news?

When I was a little girl I dreamt of being a doctor. In that dream I did not envision what the doctors office has been almost totally reduced to: A place where chronically ill people march in and out all day for refills of prescriptions. I dreamt of being able to help people have as much fun in their lives as they want to, and being sick is no fun. I envisioned helping people themselves recover from almost anything, and to accomplish this without side effects, without complications, and without fear. By allowing me to develop and implement the T.R.I.M. program for hundreds of patients, Catholic Medical Center has enabled me to fulful a good part of that childhood dream.

But I can’t consider this job completed, not by a long shot. While I have already found a few like-minded progressive physicians who want to be able to bring T.R.I.M. to their own practices, my new goal is for any patient anywhere to find a T.R.I.M. doctor in their area. And for that to happen, I need to finish The T.R.I.M. Solution, a manual for working with your favorite local health care provider to safely get off medications and rehabilitate your metabolism from the inside out.

And for The T.R.I.M. solution, I need recipes. LOTS of recipes.

While I have already developed a small collection of health-promoting recipes, I need many more. Especially important will be a series of super-fast, super-healthy, not-that-expensive meals that you don’t need to be in your kitchen to make. Right now I have about 30 of these, and to help more people get on board with this program, I need about 100. So onward and upward we go to a place where we can, hopefully, work closely with the world-famous chefs and restauranteers of Napa Valley.

Maybe We’ll Get to Retire Here

I have learned from working closely with people who have tried and failed to follow diets that even if the recipes are healthy, many programs fail because, in part, the recipe-writers assume you’ll have time to cook breakfast, lunch AND dinner. I know most people expect to ASSEMBLE breakfast and lunch, not cook it.

Hopefully, with the expertise of culinary artists, our next book The T.R.I.M. Solution, will enable people to create a taste sensation worthy of a high-pressure first date by, for example, simply blending 3 spices together with salt and sprinkling them over a hard boiled egg. Simplicity is key because its one thing to know what to eat, it’s another to have the time and equipment on hand to cook it.

That will take a few months (I’m hoping to get it done in 2012)

But you don’t have to wait long at all for more life-saving health tips a.k.a easy, great recipes. We’ve been fortunate to partner up the leading on-line cooking school specifically catered to the needs of home cooks, culinary students, and culinary students who want to cook better. Starting today, we will be adding instructional videos and helpful links to our older posts and recipes courtesy of the webs number one address for kitchen-empowerment: Rouxbe.com. Find out which posts have had Rouxbe.com videos added to them by following DrCate on facebook.

I’m going to kick it all off with a link back to one of my very first posts and still a favorite, on the silent killer lurking in your (store bought) salad dressing. To get a feel for Rouxbe.com, watch their video (the second one down) and please use the comment box tell us what you think!

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About Author

Dr. Cate

With over two decades of clinical experience and expertise in genetic and biochemical research, Dr. Cate can help you to reverse metabolic disease and reshape your body.

  • Bob Falco

    Dr. Cate, we visited my family in Pennsylvania last week. While there we enjoyed scrapple 3 mornings with our pastured eggs. I think you probably know that stuff, it’s made from pig organs, spices, and other bits. It’s easy to cook.

    • If you’ve got a recipe for me, I’d love to see!

  • marta

    Hello! Please do not ‘over-simplify’ recipes in your book. If there are some exotic (for some of us, for the others not) ingredients put them as optional. It will also be wonderful if there will be lamb recipes in the book, as it is available for many of us living off the city.

  • Kathy

    Hello.
    I came looking for this site after preparing and eating the most delicious Sandy’s Miracle Liver Recipe tonight. It is AMAZING! So impressed, I looked online to see if an adjunct recipe book for Deep Nutrition had been published. And so here I am, finding Dr. Cate and Luke are moving again to publish a wonderful, practical, deliciously simple, healthy beyond the words that convey its essence recipe book and I feel excited! Thank you! No doubt you are in flow….

  • Geo
    Here’s a name I’ve heard for an MD in your area: Dr. Marika Cherfas, M.D. who is a genius Russian-born-and-trained (and then US trained) 3-rd generation doctor in Brighton Beach, NY.
    The info comes from the daughter of a patient of mine in NH who lives in NYC area. I’ll have to check out Three Stone Hearth, thanks!

  • Geo

    I look forward to the completion of your new book. Hopefully there will be some patient stories in it as well to learn how traditional nutrition changes have changed the lives of those who have adopted them. I am a personal chef service in New York City that focuses in traditional foods cookery embracing the principles of Dr. Price, Dr. Pottenger and others.

    Can you recommend a primary care physician in New York City that I can work with to do a workup on me? So many doctors in the New York area emphasize nutritional supplements not food. It is refreshing to have a physician commit to using real food to influence health and even genetics.

    Good Luck. Be sure to visit Three Stone Hearth in Berkley to get some tips on possible recipes.

  • JoAnne

    Hello Dr. Cate. I have so enjoyed reading Deep Nutrition and all your information on this website. Congratulations on all you have accomplished in bringing the truth about nutrition to the public. I just have two questions: I live in Manchester, NH…can you recommend a primary care physician in my area? Also, more importantly….when are you going to share your message on a major show like ‘The Doctors’ or Dr. Oz’? Probably not commercially appealing….;)

  • Nancy

    Thanks for the soy sauce information and the recipe! I’m really looking forward to the new book.
    Nancy

  • Nancy

    I haven’t tried Sandy’s Miracle Liver yet, but it sounds good. We don’t get this year’s beef until November, but I might have to see if I can find another source of grass-fed beef liver (especially since we only get one liver with our beef). I have found a great source of pastured chicken livers and hearts, so recipes for them would be appreciated.
    I also thought I needed true, fermented soy sauce, not the cheap stuff.

  • Sarah:
    I am not good at supplement recommendations because there are so many brands and its so hard to find out exactly what’s in them and I just don’t have the time, Sorry!

    I can tell you that raw cream from pastured cows contains as much omega-3 as most fish, and it has the added benefit of CLA which fish oil does not have.

    Also, as long as you get the secret-trans fat/MegaTrans fat out of your diet, you (adults) can elongate short chain omega 3 from flax/walnuts and ordinary raw seeds into long chain.

  • Josh
    Thanks for these great tips. Eating a good salad at a grocery store is cheap, fast, and can even be social. It’s all about skills and confidence to use what you’ve got, not flashy recipes.

  • I think complicated recipes are a big reason why so many people are discouraged from eating well. If I had to spend an hour in the kitchen to make every meal, I’d probably be pretty turned off to the whole “eating healthy” thing too.

    I got through college eating well using a few of these staples:

    1. Crockpot chicken – just throw some veggies in the bottom, whole chicken on top. Eat that for the next couple of days. Tastes good with or without seasoning.

    2. Baked sweet potato with cinnamon and butter. Takes about an hour and a half, but absolute 0 prep time or cleanup.

    3. Pesto salmon. Virtually no prep or cleanup and takes about 15 minutes.

    4. Bacon and eggs

    I did stirfries and some other stuff too, but vegetable dishes are often more complicated so I found myself just eating artichoke or spinach/kale salads at the nearby co-op.

    I have to say, although I love big, healthy complicated meals, you really run into diminishing returns pretty quickly. Personally I’d much rather eat some grass fed beef with some cheese on it straight out of the pan, then spend an hour making something elaborate 🙂

    Good luck with the new location!

  • Nancy

    Please include easy recipes for organ meats in the new cookbook. So far all I have is the yummy chicken liver recipe from Jan’s Sushi Bar blog (wrap them in bacon, brush with bbq sauce, bake) and my grandmother’s recipe for chicken hearts and gizzards (parboil & drain, simmer with onions and marinara sauce until tender). Very few cookbooks have recipes for “variety meats”, and if they do they are too difficult or use exotic ingredients.

    • Nancy
      Have you tried Sandy’s Miracle Liver Recipe at the back of Deep Nutrition? No exotic ingredients (unless Soy Sauce seems exotic…it’s a staple for us, you can get it free with any Chinese take out, and it keeps forever!)

  • Jennifer

    Dr. Shanahan,

    I wish you the best! It has been wonderful being your patient and I have a lot of respect for you and what you are trying to accomplish. Great health is something we all deserve and I can’t wait for the day when it is uncommon to hear someone has Osteoporosis or Cancer or heart disease. I can’t wait till these are things of the past! I will keep you updated on my progress and I can’t wait for that day when I tell you my Osteoporosis is a thing of the past! 🙂

    With all my gratitude,
    Jennifer

    • Jennifer
      I will miss you and your probing questions. Thank you for making me think so hard! I have enjoyed watching you grow stronger, happier, and …1/4″ TALLER!

  • Sarah Martinez

    i’m extremely excited at the prospect of having a recipe book to accompany all of the teachings in Deep Nutrition! best of luck with your move. i am curious about your take on supplements, namely fish oils. i take NewChapter vitamins which i love. but after i received their WholeOmega fish oil i found that it contained sunflower oil. my subsequent searches show that vegetable oils are so common! i was wondering if you supplement with fish oil and if so, which kind do you use? if not, is there a vegetable oil-free wild-fish oil that you know of? thanks!

    • Sarah

      I am not good at supplement recommendations because there are so many brands and its so hard to find out exactly what’s in them and I just don’t have the time, Sorry!

      I can tell you that raw cream from pastured cows contains as much omega-3 as most fish, and it has the added benefit of CLA which fish oil does not have.

      Also, as long as you get the secret-trans fat/MegaTrans fat out of your diet, you (adults) can elongate short chain omega 3 from flax/walnuts and ordinary raw seeds into long chain.

    • Lara

      I don’t know if you’ve found what you’re looking for yet or not, but check out Green Pasture’s products. They’re the one recommended by the Weston Price Foundation. You can also get a combo of high vitamin butter oil (from cows eating rapidly growing fresh grass) and the cod liver oil.

  • Best of luck on your journey, and I have one request for your recipes. Please don’t offer only recipes that rely on the ever abundant produce of the Napa Valley. Please realize that most of us are stuck working with much less abundance, and striving to eat seasonally in our areas. I’ve been very frustrated with other healthy cookbooks that feature many recipes with ingredients I simply cannot obtain here in the Upper Midwest.

    • Seriously! Having lived in NH, with about 4 months of a growing season, and in Hawaii where unless you grow it yourself its barged and already wilted or very very very expensive I am very aware of the need to limit ingredients to the most basic and highly transportable of produce. However I’ve noticed a pattern: Where the veggies are bad, the animal products are outstanding. In CA, the will cost A LOT more than they do in NH or even HI.

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