John Bagnulo MPH, PhD, naturalist, and nutritionist
A naturalist because of his understanding of the biological processes at work in the world and in our bodies and
a nutritionist because of his ability to see how foods influence these processes and how these processes influence food.
“I see a nutritionist as part farmer, part cook and part doctor” Bagnulo admits. “ You have to understand more than just the basics in all of these fields to be able to truly help people”.
John Bagnulo has worked as a nutritionist and assistant professor for the past 16 years. He has taught courses in human metabolism, food and ecology, food and culture, nutrition and disease, and nutrition and cooking, among others. He has helped hundreds of patients reverse chronic diseases through a diet of whole foods.
John’s practice is centered at 39 Main Street in Belfast, Maine. Where he meets with nutrition clients daily.
In addition, he is in the process of planning and building a small, sustainable farm that will one day serve as a classroom for people of all ages and all walks of life to learn more about sustainable living and what they can do at home.
He has a Masters of Public Health from the University of North Carolina and a Doctorate from the University of Maine.
One of the foremost experts on food and health, John’s lectures and discussions place food at the center of a web that stretches from our physiology to our fields and from our ancestors to our kitchens. His talks are sure to enlighten and entertain even the most well read and informed on the topic of nutrition and health.
“I believe that whole, minimally processed food, grown the right way, is where it all starts”
“If we miss this concept, if this is not in place, everything else is marginalized. My goal in working with individuals and when speaking to groups is to convey this message. Yes, there is a time and a place for supplements, but most people are better served by spending their resources at a farmer’s market. True nourishment is more than molecules a food has to offer us. It is the connection we make to that food, whether it be in the field or in the kitchen. When that connection is lost, a food’s ability to help us thrive or heal is greatly reduced”.
John’s Basic Blueprint For Better Health
1. Think ancestral diet, ancestral way of life. This provides the best direction overall. This means more walking, more strength training, less grain, less sugar, and less stress!
2. Limit animal protein to wild, smaller fish, pasture raised poultry and eggs.
3. Avoid sugar and sweeteners, all types.
4. Include rich sources of plant protein every day (beans, lentils, nuts and seeds).
5. Aim for at least 50g of fiber per day, primarily from non-grain sources. Bran is not the answer.
6. Make fruits and vegetables at least half of your plate.
7. If you are going to eat grain, use only whole, gluten-free or pseudo grains. Oats are not gluten free, regardless of what the packaging might say!
8. Avoid all artificial ingredients: colorings, flavors, preservatives and sweeteners. While artificial sweeteners may not contribute glucose to your bloodstream, they do stimulate the pancreas to produce insulin. For many individuals, this is a problem.
9. Walk every day!
10. If you can identify a source of stress, find a way to eliminate it.