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Meet Cathy Wong

Cathy Wong, ND, CNS, is a licensed naturopathic doctor, certified nutrition specialist, and author of "The Inside Out Diet." Cathy has 10 years of research, clinical, and teaching experience in the field of complementary and alternative medicine. 

In addition to her experience in private practice, she was the guide to alternative medicine for about.com for eight years and a consultant to the spa industry. Her work and opinions on complementary and alternative medicine have appeared in numerous major publications.

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Comments (6)

  • FunkyPunkey 9 Jan, 2009

    wowowow i would of thought it the opposite seeing how raw foods are loaded with enzymes which make digestion easier and loaded with vitamins/minerals that are NOT cooked out! i guess it's a matter of opinion. As far as I've heard only tomato's

  • FunkyPunkey 9 Jan, 2009

    wowowow i would of thought it the opposite seeing how raw foods are loaded with enzymes which make digestion easier and loaded with vitamins/minerals that are NOT cooked out! i guess it's a matter of opinion. As far as I've heard only tomato's

  • uglyographer 9 Jan, 2009

    "Skip Raw Foods
    If you're tempted to eat a salad to get your veggies, think twice. Cooked foods are easier to digest and often yield more nutrients than raw foods, says Cathy Wong. Plus, this time of year your body especially needs warm, nourishing foods. "

    I was wondering where I could read more about this. I've researched raw vs cooked and raw always seemed to come out on top. Which foods yield more nutrients after being cooked?

  • rosiebachand 8 Jan, 2009

    I have also started on the 35 day program but I'm ready to start week 2. I can't seem to open week 2 on my site and I'm getting really tired of beans.

  • kelley1122 5 Jan, 2009

    i found that oatmeal was disgusting to me can i substitute with whole grain cereal and non fat organic milk. kelley

  • mcalive 5 Jan, 2009

    During the first detox week, is it okay to use milk in my oatmeal and also use Bragg's Amino Acids to flavor my vegetables?
    thanks.

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