Vitamins and minerals are essential for our bodies, but how important is magnesium and what are the best ways to get it?
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Healthy Nutrition Nudges: This is Why Magnesium is Magnificent for Women’s Health
Featuring:
I’m a member of the Science Advisory Board for Jenny Craig, providing ongoing cutting-edge counsel to update the company’s education and lifestyle strategies. I’m also an inaugural member of Produce for Better Health’s elite network, Fruit and Vegetable Ambassadors in Action.
I’m the consulting “Better for You” R&D Chef/Dietitian for the private company Happi Foodi, and the creator of two lines of healthy frozen meals sold for Happi Foodi in Walmart across the country.
My first cookbook, The Mediterranean DASH Diet, was published in November 2019.
I received my Master of Science degree in Nutrition from Teachers College, Columbia University, and completed a dietetic internship at New York-Presbyterian Hospital in New York City.
I also hold a Bachelor of Science degree from Cornell University’s School of Hotel Administration and earned my Culinary Degree from Peter Kump’s New York Cooking School (now known as the Institute for Culinary Education).
Chef Abbie Gellman
I started my company in 2014 to teach consumers how to make food that makes sense; to share what I know with other registered dietitians and health professionals, and to help food brands maximize business opportunities.I’m a member of the Science Advisory Board for Jenny Craig, providing ongoing cutting-edge counsel to update the company’s education and lifestyle strategies. I’m also an inaugural member of Produce for Better Health’s elite network, Fruit and Vegetable Ambassadors in Action.
I’m the consulting “Better for You” R&D Chef/Dietitian for the private company Happi Foodi, and the creator of two lines of healthy frozen meals sold for Happi Foodi in Walmart across the country.
My first cookbook, The Mediterranean DASH Diet, was published in November 2019.
I received my Master of Science degree in Nutrition from Teachers College, Columbia University, and completed a dietetic internship at New York-Presbyterian Hospital in New York City.
I also hold a Bachelor of Science degree from Cornell University’s School of Hotel Administration and earned my Culinary Degree from Peter Kump’s New York Cooking School (now known as the Institute for Culinary Education).