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A Leader in Holistic Nutrition     

Edward Bauman, M.Ed., Ph.D., Director of Bauman Nutrition is a ground-breaking and passionate leader in the field of whole foods nutrition, holistic health, and community health promotion. After three decades of in-depth study of worldwide health and nutrition systems, Dr. Bauman created the 'Eating for Health™' nutrition system (see below). The key principles of 'Eating for Health™' guide the whole foods nutrition consulting and holistic services provided by Bauman Nutrition. Ed Bauman, Ph.D., is also Executive Director of the Bauman College Nutrition Consultant and Natural Chef Training Programs. Additionally, he facilitates Vitality Rejuvenation Retreats in the spring and summer in Northern California.

Ed Bauman is the editor and/or author of many books, including the Holistic Health Handbook, The Nutritional Healing Book, Confronting Cancer in Our Community, and Recipes/Remedies for Rejuvenation Cookbook. He is a delightful, engaging speaking on nutrition, health, and life. Ed Bauman is constantly on the road educating and entertaining his lecture audiences. Most lectures are free. Click here for upcoming lecture dates.

Dr. Bauman states, "My vision of the 21st Century is that health will not be a luxury for those with income, status and access to specialized services. Health will be recognized as an essential human right, supported by our policy makers, business community, and the medical and insurance industries. The outcome of health is to actualize one's potential, physically, mentally and spiritually, based upon education, behavior, and a restoration of our personal and natural environment."

"Nutrition is a major form of health investing. It is safer than the stock market or blind dates to hedge against the inflation of illness. When you eat poor quality food you are dipping into the nutrient reserves in your bones, soft tissue, organs, glands, skin and hair. You wear the results of being overdrawn nutritionally: an unhealthy appearance, fatigue, pain, and mood disorders."

Eating for Health
Edward Bauman, Ph.D.

For the past 30 years I have been guiding people of all ages and stages of life who struggle with health challenges: some cosmetic, many life-threatening. I have devised a regenerative food system, not a diet, called Eating for Health.

Each one of us has unique needs, tastes, tolerances and genetic tendencies, all of which can be factored into a customized food and nutrition plan. Many other nutrition approaches, from Atkins to Ornish, feature a one-size-fits-all ideology that has little sensitivity and is not amenable to changes in season and health status.

I encourage a celebration of nutritional diversity and cultural heritage. Eating for Health draws on the delicious and nutritious elements of Asian, Mediterranean, European, Hispanic, African and American (especially the California, organic) food traditions for healing foods.

The goal of a customized Eating for Health diet and nutrition program is to provide optimal amounts and variety of nutrients to enable individuals to cope with a fast-paced, stress-filled, toxic world. Our intention is to locate and support local organic food producers and become less reliant on the commercial culture that profits from our illness - not from our health.

Step one in Eating for Health is choosing fresh, seasonal, chemical-free, nutrient-rich, organic foods. These foods add nutrients back into those body tissues, organs and glands whose reserves have been drained by nutrient robbers such as caffeine, refined carbohydrates, adulterated fats and food additives.

The energy of whole foods is stable, deep and persistent. The energy of refined foods is short-lived, superficial and draining. It is vital to study the relationship we have with food and appreciate how it drives our mood, behavior and health. The wrong food choices exacerbate the common complaints of fatigue, pain and irritability. Consistently eating well will reverse or ameliorate these conditions and prevent or slow the progression of more serious life-threatening illnesses, such as cancer, diabetes and heart disease.

The Eating for Health chart provides a practical guide to natural food groups and serving sizes for a regenerative diet. It is a significant upgrade to the USDA Food Pyramid, which continues to endorse refined carbohydrates, commercial meat and dairy products.

At the center of the Eating for Health model are fresh seeds and oils to provide essential fatty acids. Surrounding them are quality proteins that provide essential amino acids. Booster foods follow, consisting of spices (such as garlic, ginger, curry, turmeric, basil, oregano, nutmeg and cinnamon), seaweed, algae and nutritional yeast to provide important trace elements.

Over 50% of a meal and 75% of snacks can consist of a variety of antioxidant-rich, fresh, seasonal fruits and vegetables, rather than chips, cookies, crackers and ice cream. Pure water, fresh diluted fruit or vegetable juice, mineral broths (such as miso or a slow cooked concentrated vegetable and herb bouillon) and herbal teas complete the nourishing array of an Eating for Health culinary palate. Eating well brings families and friends together in health, peace and unity. Blessings and health to all!

Sustainable Nutrition
Edward Bauman, Ph.D.

Sustainable Nutrition is the state in which an organism is provided with the necessary ingredients for it to live, reproduce and function optimally for the duration of its life cycle. There are seven (7) system requirements for nutrition to be sustainable. A weakness in any of these system requirements opens the door to metabolic malfunctioning that expresses itself as fatigue, weight imbalance, mood disorder, allergy and subsequent degenerative conditions, such as cancer, cardiovascular disease, diabetes and autoimmune disorders.

With the assistance of a trained Nutrition Educator or Nutrition Consultant, an individual can learn about his or her specific system requirements for sustainable nutrition, and create a diet and lifestyle program that responds to their unique biochemical needs and health goals.

System Requirements for Sustainable Nutrition

· Maximize intake of nutrient-rich foods
· Minimize intake of nutrient-poor foods
· Maintain adequate hydration, natural light and fresh air
· Maintain proper acid-alkaline balance
· Minimize exposure to harmful substances in air, water and food
· Supplement essential nutrients not adequately provided by the diet to promote health or support recovery from illness or injury.