Clinic location
I am currently practicing
in my clinic at Crossfit Solid Ground in Thornhill and at Vibrant Life Chiropractic in Woodbridge.

Julia Gonen ND
93 Green Lane
Thornhill, ON

Tel: 905.889.2000
Fax: 289.459.0219

Vibrant Life Chiropractic
21 Roysun Road Unit 16
Woodbridge, ON

Tel: 905.266.0779
Fax: 289.459.0219

Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health

by William Davis, M.D.

Wisconsin Cardiologist William Davis, with his expertise and experience, explains just why it is so important to our health to eliminate wheat. He gives a detailed historical record of how our wheat has been scientifically altered in the last half a century, or so, to become virtually a new product which is responsible for a myriad of health problems from weight gain/obesity, rashes, inflammation, diabetes, heart disease and much more. He says that excess fat is not from sloth, too much dietary fat or lack of exercise, but rather the consumption of wheat. Even whole grain wheat as in the touted healthier alternatives like whole wheat products are just as destructive to our bodies. Dr. Davis also give us easy to follow recommendations on how to kick the wheat habit.

Steak: One Man's Search for the World's Tastiest Piece of Beef

by Mark Schatzker

Canadian journalist, Mark Schatzker, takes us on a journey across the world to eight countries in search of the most flavourful and enjoyable steak. For meat eaters, steak is the gold standard cut of beef. After reading Gary Taubes and Michael Pollan and being converted over the course of two decades from strict veganism to omnivore, Schatzker's Steak helps us to better understand what to expect from a good steak. We have wine conosseurs who know all about the differing climate conditions, types of grape and aging goes into a good wine. But a good steak - do we really know what it is? USDA Prime or Canadian Grade A or Kobe beef? What is the difference and are those necessarily good steaks? If you are a lifelong meat lover or a newly converted Real Food advocate you need to read this book. I always ask my butcher or meat purveyor if they have read this book. Of course the ultimate in nutrition and being a conscientious omnivore we must understand where are meat comes from and where to find good meat. But taste and texture is also really important. Grass-fed pastured beef is the aim, but unfortunately, it's not always the tastiest. But sometimes you will find that you are certainly surprised! My daughter has recently discovered that Elk is her favourite type of meat.

Why We Get Fat: And What to Do About It

by Gary Taubes

Same information as Taubes' first book, Good Calories, Bad Calories, but more condensed and accessible to the general reader. Mr. Taubes rejects the old "calories-in/calories-out" theory of fat accumulation - eat too many calories and you get fat, or fail to burn up enough calories with metabolism and exercise, and you get fat. To lose fat, the prevailing theory is (was) eat less and exercise more. We've operated under that paradigm for the last half century, but as a society we keep getting fatter and fatter.

Gary Taubes' theory goes something like this. "We don't get fat because we overeat; we overeat because we're getting fat." How does this work? The hormone in charge of fat strorage is insulin; it works to make us fatter by building fat tissue. If you have too much fat, you must have too much insulin. So what drives insulin secretion from the pancreas? Dietary carbohydrates, especially refined carbs such as sugars, flour, cereal grains, starchy vegetables (e.g., corn, beans, rice, potatoes), liquid carbs (juice, alcohol, sodapop). These are the "fattening carbohydrates". A complex array of enzymes and hormones are at work either depositing fat into tissue, or mobilizing the fat to be used as energy. Any regulatory deviation that favors fat accumulation will CAUSE gluttony (overeating) or sloth (inactivity). So it's not your fault. Cut back on carbohydrate consumption to lower your fat-producing insulin levels, and you turn fat accumulation into fat mobilization.

Taubes himself, a man of integrity, practices what he preaches. He proclaims to eat sausages and eggs everyday and just published his latest bloodwork including cholesterol levels and is in perfect health. If you have ever seen him, he is also perfectly lean.

Mindless Eating: Why We Eat More Than We Think

by Brian Wansink, Ph.D.

A really fun and interesting read. Dr. Wansink, director at Cornell University's Food and Brand Lab, is a food psychologist that investigates the mental and emotional factors that cause us to eat and eat more. He demonstrates thought many simple and complex food experiments that mindful eating helps us lose weight and make wiser food choices. The ideas in this book are all based in scientific studies, yet it is presented in a humouristic and accessible style that anyone can enjoy.

Food Rules: An Eater's Manual

by Michael Pollan

This book is a must read for anyone that is alive and eats! It is intelligent, simple and concise steps to follow to eat consciously and eat well. In this day and age when eating seems so complicated Pollan's very basic food rules make figuring out what to eat much easier. Most of what he says my grandmother taught me as a young child. Pollan draws from a variety of ethnic or cultural traditions. So whether you are at the supermarket or an all-you-can-eat-buffet, this handy, pocket-size resource is the perfect guide for anyone who would like to become more mindful of the food we eat. Which we all should be.

Animal, Vegetable, Miracle: A Year of Food Life

by Barbara Kingsolver

Follow the Kingsolver family while they resolve to eat only home-grown or locally grown foods for a year. This book includes family anectdotes about sustainable farming, recipes and delights about food that will leave you wanting to cook simple, hearty and delicious meals.

In the age of the 100-mile diet Kingsolver tells us not only a personal family story but also gives us the political, social, economic and health benefits of putting local foods at the center of your family's diet. While reading this book I began exploring online seeds catalogues and am even toying with the idea of a couple of chickens of my own!

Good Calories, Bad Calories

by Gary Taubes

Science journalist Gary Taubes, a relentless researcher, questions the conventional wisdom of fat, cholesterol, heart disease. He takes us on a detailed journey of how popular science often wins out over actual scientific evidence. A more in depth examination, he argues, shows that Western diseases such as heart disease, hypertension and diabetes appear to be the result of an increased consumption of refined carbohydrates: sugar, white flour and white rice.

This book is not for the faint of heart! But thoroughly enjoyable for sciencey minded individuals keen on fat metabolism, anthropological based nutrition, as well as diabetes and obesity.

What to Eat

by Marion Nestle, Ph.D., M.P.H.

What to Eat is a book about how to make sensible food choices. Today’s supermarket is ground zero for the food industry, a place where the giants of agribusiness compete for your purchases with profits—not health or nutrition—in mind.

This book takes you on a guided tour of the supermarket, beginning in the produce section and continuing around the perimeter of the store to the dairy, meat, and fish counters, and then to the center aisles. Along the way, it tells you just what you need to know about such matters as fresh and frozen, wild and farm-raised, organic and “natural,” and omega-3 and trans fats. It decodes food labels, nutrition and health claims, and portion sizes, and shows you how to balance decisions about food on the basis of freshness, taste, nutrition, and health, but also social and environmental issues and, of course, price.

In Defense of Food: An Eater's Manifesto

by Michael Pollan

"Eat food. Not too much. Mostly plants."
Unbeknownst to most consumers the processed foods that vie for a spot in our grocery baskets, because of claims to lower cholesterol, weight, glucose levels, improve our health are not so healthy afterall. These "healthy" choices have actually deteriorated our health since ridding our diets of carbs, fats--even fruits. In an era with cries to lose weight and be healthy, Pollan's call to action—--is a not only program for our own health but for the health and sustainability of our society at large and for the future of our entire food supply!

When the Body Says No: Exploring the Stress-Disease Connection

by Gabor Maté, M.D.

Life puts an endless series of demands on us. If we can't or won't say "no" to some of them, our bodies may say no for us, through means of an illness. Maté explains the biological mechanisms that occur when stress and trauma exert a powerful influence on the body. He uses compelling scientific evidence and clinical stories to back up these ideas.

Why We Get Sick: The New Science of Darwinian Medicine

by Randolph M. Nesse and George C. Williams

Applying the principles of evolutionary biology to the problems of medicine, an innovative approach to the medical field explores the reasons why people get sick, answering provocative questions about aging, obesity, cancer, infection, and death.

The Omnivore's Dilemma: A Natural History of Four Meals

by Michael Pollan

Did you ever wonder what to eat for your next meal while wandering the aisles of your local grocery store? As you walk up and down every aisle you notice the seemingly endless array of food items. There is so much choice! But wait... look closely...what is this food? Where does it come from? Pollen asks these same questions and does an in depth examination. This book is a must for anyone wanting to become a responsible and conscious eater.

Hypoallergenic Diet, (A Complete Guide to Food Sensitivities)

by Saeid Mushtagh, B.Sc., N.D.

The Hypoallergenic Diet is a diagnostic and therapeutic diet based on research and the clinical successes of many Naturopathic Doctors, Nutritionists, and Medical Doctors. A Naturopathic Doctor himself, Dr. Mushtagh provides an easy to follow program that will help you identify food or food groups to which your body is sensitive or allergic to, while making you aware of the foods that optimize your individual health and body function.