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32 AGRARIA JOURNAL 2021 Nutrition is having a moment. There is growing recognition of the power of real, whole food to protect and heal. A very challenging 2020 brought new urgency to tapping the potential of food to boost our immunity, provide for a healthy metabolism and gut microbiome, and to tame chronic inflammation. Nutrition is so much more complex than a collection of vitamins and minerals, according to Leslie Edmunds, a Registered Dietitian Nutritionist and owner of Clem&Thyme Nutrition, a private practice just outside of Yellow Springs. She received her training in medical dietetics from The Ohio State University and a master’s degree in public health from Wright State University and in 2019 was named “Ohio’s Young Dietitian of the Year” by the Academy of Nutrition and Dietetics. Leslie and her team of seven registered dietitians provide individual nutrition therapy and, after pandemic restrictions are lifted, will resume group health education and wellness activities in their newly expanded office. Leslie describes herself as being passionate about get- ting to the root of our health problems. “We are a ‘functional practice,’” she says. They want to figure out “why you are having your issues and not just apply a band aid.” Rather than simply prescribe a restrictive diet for someone with digestive complaints, they do testing to identify the cause. “Maybe it’s inadequate digestive or pancreatic enzymes or maybe an overgrowth of bacteria in the small intestine,” she said. “Once we know the cause, we can repair, replenish, reinoculate the gut and get you back to eating a variety of foods rather than a very limited diet. We work on incorporating more nutrients and achieving better lifestyle habits in an effort to reduce medications.” One frequently hears the phrase “real, whole food.” Real food, according to Leslie, is food our ancestors would have eaten and not something concocted in a factory or laboratory. Whole food implies food in its most natural, minimally processed state. If the food is in a package it can be called real food if the ingredient list reflects food our ancestors would have recognized—without the food dyes, artificial sweeteners, and artificial flavors. Eating locally and buying from local farmers and producers is a priority for Leslie. She likes knowing where her food comes from. Eating locally also implies eating seasonally. Food grown close to home has a smaller carbon footprint, and buying locally supports our growers and strengthens our local economy. And in-season produce tastes better too! Building healthy relationships with food is a priority for Leslie, a busy mother of three young children. Most important is parents’ modeling behavior. Leslie suggests actively involving children in grocery shopping, reviewing recipes for the week, cooking and gardening. Include vegetables at every meal. Introduce novelty and a sense of adventure in trying new foods. Avoid labels of “good” or “bad,” as it creates a negative relationship with food. A goal for all of us is eating the colors of the rainbow daily, including cruciferous vegetables, leafy greens and other brightly colored veggies. For older adults, Leslie recommends prioritizing protein. Most are not getting adequate protein and can lose muscle mass rapidly. Vitamin D can be an issue too. It has many roles in the body, including boosting immune function, and she recommends monitoring vitamin D levels. Clem&Thyme Nutrition does not take a cookie-cutter approach to nutrition, handing out a food pyramid to every client. Their goal is to balance the client's enjoyment of food with their personalized nutritional needs. “Enjoying life will always be my top priority, and I will instill the same passion in my clients,” says Leslie. To learn more about Clem&Thyme Nutrition call 937-206-1131, visit their website at www.clemandthyme. com. You can also find them on Facebook at https://www. facebook.com/ClemAndThymeNutrition and on Instagram at https://www.instagram.com/clemandthymenutrition/ Peggy Nestor is a volunteer at Agraria and worked in public health for many years. She is on the planning committee for the Nourishing Life conference, as well as the Pathways to Regeneration: Water conference. Food as Farmacy BY PEGGY NESTOR COURTESY OF LESLIE EDMONDS