And the problem repeats itself...
You refer the patient for follow-up by a good nutritionist (after all, people who eat badly never really stay healthy), but they go to the cheapest or most accessible (and usually the least up-to-date). I always ask that a professional with a functional approach be sought out - with or without a post-graduate degree in this area, but with functional knowledge and practices, at least.
What happens most often when you leave the office?
✅ He leaves after consultations that are usually too quick, carrying a “drawer diet”, not at all individualized, which is more of a hindrance than a help.
There is a long-standing prejudice against eating fats, as if they were the enemy of health and even of proper weight and body composition.
✅ Your food prescription is too focused on carbohydrates and not enough on functional foods (I think some people don't even know what that is).
The patient is advised to use the “healthy” vegetable oils of soy, canola, corn, sunflower and without much restriction (and many still condemn coconut oil and olive oil, saying they are caloric and can intoxicate the liver).
Dairy and gluten (and derivatives) are free, when there are already hundreds of studies proving their harm and how much they cause or aggravate inflammation.
✅ The sweeteners we recommend are the worst: cyclamate, aspartame, sucralose, etc.
In other words, catastrophic follow-up and disorientation! Protect yourself from this by being well monitored and providing quality information! YOU have to be the person most interested in your own well-being, quality of life and health!
Anyway, can I give you some tips on proper nutrition and finding nutritionists (fundamental partners in the truly successful work of Real Health)?
Português do Brasil 
English 