Better_Nutrition_September_2017

(^16) • SEPTEMBER 2017
trendWATC H
Success was sweet—too sweet, in
fact—for actress Tia Mowry when she
shot to fame with her twin Tamera in
the 1990s sitcom Sister, Sister. Catered
confectioneries and carb-fi lled studio
cafeteria foods replaced healthy snacks
and home-cooked meals. Endless candy,
ice cream, and whipped-cream-topped
pancakes eventually took a toll on
Tia’s health.
In 2006, “I was diagnosed with
endometriosis, which is an infertility
issue and an extremely painful condition,”
says the lifestyle author, 39, who hosts
the Cooking Channel’s Tia Mowry at
Home. After having surgery and
seeing doctor after doctor, an ob-gyn
(Dolores Kent, MD) told Mowry that
if she wanted to have kids, she needed
to see a nutritionist. “She was the fi rst
doctor to tell me this. She was the fi rst
person to say, ‘You need to cut out dairy
because it causes infl ammation in the
body,’” says Mowry. Processed foods
and refi ned sugar also had to go.
Mowry also sought the advice of
Donna Gates, author of The Body
Ecology Diet and otherwise Googled
her way to healthy-eating enlightenment.
“Educating myself and going on this
nutritional journey, I learned that food
can, in fact, be medicine. Not only did my
endometriosis become suppressed, other
ailments that I had with infl ammation-
based components were remedied too. I
no longer have migraines, and this way
of eating has also helped clear up my
eczema. That is when I truly couldn’t
believe it and decided I need to tell my
story to inspire others.”
In the Spotlight:
Tia Mowry
After being diagn osed with endometriosis, actress, author, and Cooking Channel
host Tia Mowry embraced an anti-inflammatory diet and gained a new lease on life
By Chris Mann
Chris Mann is a celebrity wellness and fitness writer, natural health brand storyteller, entertainment author and journalist, and digital-content producer (ChrisMann.tv).
The result: Mowry’s new cookbook,
Whole New You: How Real Food Transforms
Your Life, for a Healthier, More Gorgeous
Yo u (Ballantine Books). “All of the recipes
in this book are the recipes and the food
I ate during my journey and my transition
to wellness,” she adds. “I’m still in the
trenches with everybody else who has
food allergies or some sort of ailment
that food can exacerbate. So I wanted
this book to be relatable and personal
but also practical and educational.”
“Educating
myself and going
on this nutritional
journey, I learned
that food can,
in fact, be
medicine."
web exclusive!
Read more from our interview with
Tia Mowry—including her favorite
comfort-food recipes and one-the-go
meals—at betternutrition.com.