#67 Eating with your Genes, with Registered Dietitian Rachel Clarkson
The Doctor's Kitchen Podcast
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The Future of Dietetics
Before becoming a dietician, i did a quite intensive nutrition sinc nutritional science masters. Then before then, i did a biomedical science e b vasi. We touched on genetics, didn't just touch upon genetics, but, you know, we did a huge modul on it. I then published a paper in genetics. And that is what's required. You do ideally need training in dietetics or nutrition and gene to be able to safely practise this. So i think a lot of people are quite intuitive about whethe theyr reacting to different foods these days is well. If not, like i try and encouraged people just think about symptoms and terms of doing, like, a seven...
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