Cynthia Henrich CHC AADP
Having lived with ulcerative colitis for the majority of my life and vigilantly keeping watch on my health, I lived through two years of low grade fevers and anemia, and the care of a host of well-intended mainstream physicians, until I was ultimately diagnosed with colon cancer. Quite unexpected and disappointing, considering my diligence.
Driven by discontent with the inability of mainstream medicine to meet the needs of myself and my family, I embarked on re-educating myself in a holistic-integrative nutrition program. I received my training of all major dietary theories at the Institute for Integrative Nutrition in New York City, certified by Columbia University, and was invited to continue through their intensive Immersion program. It is the only school teaching more than one hundred different dietary theories and a variety of practical lifestyle coaching methods. I had the pleasure of being educated by the director, Joshua Rosenthal, as well as Andrew Weil, Deepak Chopra, Neal Barnard, Annemarie Colbin, Mark Hyman, John Douillard, Barry Sears, Deborah Ford, etc.
Having pursued the holistic viewpoint of diet and lifestyle for many years before formally deciding to become a Holistic Health and Nutrition Counselor, I am well practiced in the application of many healing modalities, including meditation, Young Living therapeutic grade essential oils, assessing blocked energy within the body and its impact on the ability to achieve optimal health, as well as other holistic methodologies based on individual circumstances. Additionally, I am certified in Raindrop Technique and Neuro-Auricular therapy, as well as being trained in raw foods preparation, incorporating raw foods and juicing into the healing process.
My clients are viewed as bio-individuals, meaning there is not one correct way of eating that can be applied to everyone. Specific dietary needs, lifestyle, stress levels and health challenges are all considered when working to achieve the optimal health level for a person and enable their body to heal. The implications of activating the genetic potentiality of the human body through the integrity of the digestive system are vast, so the process of healing requires that everything consumed serves the needs of the whole. While assessing deficiencies and bio-individual needs, offending substances will be eliminated from both the diet and lifestyle, foods will be consumed that detoxify and heal, and the system will begin the process of rebalancing and regenerating. Healing juices, green smoothies, healthy proteins, pure water and air will all combine to achieve an effective natural rhythm of eating and lifestyle that will ultimately be followed on a long term basis to continue to facilitate the healing process.
Additionally, I am formally trained as a Civil Engineer, having completed a Bachelor of Engineering in Civil Engineering at Steven’s Institute of Technology, NJ. I specialized in Geotechnical, Soils and Environmental Engineering, holding a 40 hour OSHA HAZMAT Certification and working for several years in soils investigation, foundation design, and construction.
The beauty of it all is that all of my education essentially focused on foundations. Initially, inanimate structures and ultimately, the human organism. Nothing can remain standing for long without a sound foundation…
Hi Cynthia,
My wife, Laura, and I are planning a trip to Boquete next winter for a couple of months. She is gluten-intolerant and we are trying to scope out how difficult it’s going to be to find/make gluten-free bread. I’ve contact Richard at Sugar and Spice and am awaiting his reply. Do you know if any gluten-free breads or mixes are available in Boquete or David? Thanks for your help. Jim
P.S. the website is Laura’s
Well, there’s Organica right in town in Boquete, you can friend Jorge Ortega on facebook, he runs the place. I buy Pamela’s mixes there, and Bob’s Red Mill and lots of other GF food. You can ask him to get things you might need, but ask way in advance. He also has frozen foods and Udi’s and Rudi’s breads. Tinkayada pasta, etc. When I bake, I use the Cream de Arroz and Avena that they have in the local markets for my mixes with good results. You have to adjust for the altitude and humidity. There was a local baker who used yucca flour, but we had one bad experience where he gave us something nonGF, that we were told was GF, and my daughter is a true celiac.
Sugar & Spice is one of the best bakeries I have been to, anywhere. Richard does an incredible job. But the GF bread he makes is not bread per se, it’s like corn bread, you know what I mean, like cake. He had a good intention, but it’s not what I think you’re asking for. I was so excited when he said he’d be baking it, but it wasn’t what I needed for the kids’ sandwiches. Let me know if I can be of more help! Please be aware that celiacs and potentially gluten intolerant people are much more prone to parasites, so make sure you plan for that. Been there, not pretty. Cynthia