Holistic Nutritional Counseling

Different health-oriented food traditions – old and new – share core ideas: plenty of vegetables, slow carbohydrates, and whole ingredients. Many “healing” diets work in theory but often become narrow in practice when you focus on a single mechanism at a time—supporting gut bacteria but forgetting hormones, stabilising blood sugar but neglecting minerals, and so on.

The approach I use and teach is the one I describe in my book Nilla's Kitchen: Sju steg till ett friskare jag and my course Kom igång med ren och läkande mat. The food is simultaneously anti-inflammatory, blood-sugar stabilising and supportive of gut flora. It’s a practical way to combine several physiological principles at once.

My foundation is science, functional nutrition and long practical experience with a holistic approach. The food itself is simple: natural, minimally altered raw materials in combinations that support digestion, metabolism and hormonal balance. My influences include evidence-based nutrition, Mediterranean patterns, Blue Zones, ancestral diets, Ayurvedic reasoning, low-glycaemic eating and metabolic typing.

It essentially means eating in a way that aligns with human biology and with natural raw materials—food as close as possible to its original environment.

How I Eat

I focus on vegetables in large variety and choose organic ingredients whenever possible. I avoid wheat, most grains, cow’s milk and refined sugar. Instead of dairy I use goat’s and sheep’s cheese in moderation, ghee, coconut milk, cashew-based creams and fermented nut drinks. Gluten-free grains and seeds such as oats, buckwheat, millet, teff, sorghum and unpolished rice give minerals and slow carbohydrates. I bake gluten-free bread and use quinoa or similar components for satiety.

A nutrient-dense and clean diet leaves room for sweets that actually taste good. I often bake cakes, make my own ice cream and enjoy them fully.

I don’t follow a strict diet model. My cooking is influenced by Paleo, Mediterranean food, GI principles, vegetarian and alkaline ideas, raw food and Ayurveda. The point is to identify what maintains vitality and stability.

I test continuously and let my own response guide the choices. Learning to read the body’s signalling takes time, but once learned it becomes a stable internal reference.

Many people report significant improvements when removing gluten, wheat starch and milk protein—despite negative allergy tests. I myself lost chronic pain, PMS, brain fog and unstable blood sugar after removing these foods. The explanation may be sensitivity-driven inflammation.

Functional and nutritional medicine describe this as low-grade immune activation, often detectable through IgG-tests or by systematic elimination and reintroduction. (At the same time, undetected allergies can require medical diagnostics such as coeliac testing, so conventional testing should always be done first.)

Elimination isn’t a diet to follow but a diagnostic phase. When certain foods are taken out, the body settles, and its actual patterns come into view. That clarity shows what the immune system reacts to, what digestion can handle, and what influences energy, focus and hormonal rhythm.

I use elimination to create a clean baseline. When symptoms ease and the system stabilises, it becomes possible to see how someone truly responds to individual foods. Reintroductions then gives information: what triggers inflammation, what supports recovery, and what the body simply doesn’t work well with.

From that baseline I analyse the whole system — metabolic behaviour, blood-sugar dynamics, digestion, hormonal signalling and stress tolerance. Once we know what creates noise (symtoms), we can choose what creates balance.