This is the web site of Doug Hansford, a registered dietitian-nutritionist (RDN) and certified LEAP therapist (CLT).

I am a general-practice dietitian and work with a broad range of traditional client issues and concerns including the following:

  • Healthy lifestyle choices including healthy eating
  • Weight management
  • Sports nutrition
  • Diabetes management / avoidance
  • FODMAP dietary plans
  • Irritable bowel syndrome (IBS)
  • Irritable bowel disease (IBD: ulcerative colitis and Crohn’s disease)
  • SIBO (small-intestine bacterial overgrowth)
  • and more…

My Philosophy

Many conditions are brought about or made worse by inappropriate lifestyle choices — especially dietary choices. As your dietitian consultant, I strive to inform you so you can perhaps make better decisions given some new information. My recommendations can include food, supplement, and physical-activity options to, as much as possible, maintain and improve your health.

I see my job as an educator, not a director. I give my clients information, suggestions and options, and let them decide on the best directions and implementation options for them.

Areas of Focus

I am a general-practice dietitian and nutritionist, but I do tend to frequently see clients with the following concerns or interests:

  • Vegetarianism/Veganism
  • Sports nutrition
  • Weight management
  • Suspected food sensitivities
  • Gastro-intestinal conditions

I, myself, tend to have a largely vegetarian/vegan dietary pattern.

I am an amateur athlete, who competes regularly in tennis tournaments through the summer.

I do keep abreast of gastro-intestinal issues. I have attended the 2017 (and 2016 as well) annual, multi-day conference for dietitians at the University of Michigan, updating dietitians from all over the world on the current, evidence-based conclusions for various GI conditions. As suggested above, I am trained to implement FODMAP protocols, which sometimes are applied as potentially helpful dietary treatments for irritable-bowel syndrome and other GI conditions.

Another area of my focus includes food sensitivities — sometimes incorrectly called food allergies. (They are technically identified as non-IgE-mediated immune reactions.) Food sensitivities can underlie many conditions including GI disorders, but also many other physical and psychological issues as well. As a CLT, I have been specially trained to consider and interpret a special blood test called the mediator-releast test (MRT), which determines which of some common foods and food chemicals that are likely triggering non-IgE-mediated immune reations. LEAP is an acronym for a dietetic process that is done after the MRT results are received, and stands for lifestyle eating and performance.

The best application of the MRT is to clients who have more than one of the possible food-sensitivity ailments. These conditions due to food sensitivities may include but are not limited to….

  • migraine (and other headaches)
  • IBS or IBD
  • fibromyalgia
  • arthritis/joint pain
  • weight imbalances, chronic fatigue
  • chronic sinusitis
  • chronic acid reflux (heartburn)
  • insomnia
  • brain fog
  • skin eruptions
  • eczema
  • asthma
  • autism-spectrum disorders/ADD
  • auto-immune conditions
  • perhaps some seizures and seizure disorders
  • a personal or family history of allergies
  • etc.

I meet clients by appointment — sometimes at my office, but virtual visits are available for any person currently in Michigan via either phone contact (most commonly-chosen option) or for those who want face-to-face contact, a free, secure (end-to-end encrypted) Internet video conference (call, text, or email for details — all you need is a computer with a camera, mic, and speakers — most laptops have this — and Internet access, of course). An initial food-sensitivity assessment visit is about 30 minutes in which I come to understand your story, your concerns. I also evaluate for a potential nutrition plan. Weight-management and other non-food-sensitivity concerns can be longer — typically an hour-long session. By the end of that first meeting, we will have agreed on next steps as appropriate. Non-food-sensitivity issues are often addressed in a single consultation.

Not all my clients who believe that they have food sensitivities will undergo the LEAP therapy with its requisite blood test. Part of my initial consultation is to evaluate client symptoms and signs to determine whether FODMAP, LEAP, or other protocols are likely to be a preferred course of action.

My evaluation of my clients is based in part on the reality that the client’s progress and improvement is fundamentally their responsibility; I am part of their health-advisory team, acting as their guide, confidant and coach, but I can’t do the processes or protocols for them. It is the client who must commit to work the plan. Only with that client commitment and dedication can virtually any protocol help the client to resolve their food-sensitivity issues.

Diagnostic Testing

The following tests are available to clients to help diagnose or inform on diet, lifestyle, or nutrition-related issues:

  • Oxford Labs MRT (Mediator-Release Test for food sensitivities, described above. Blood draw required.)
  • Spectracell Micronutrient Assessment (Analyzes adequacy of micronutrient levels: vitamins, minerals, fatty acids. Blood draw required.)
  • GxRenew genetic test (Assesses genes that are related to three major health categories: How You Feel, How You Function and How You Look. Cheek swab required.)
  • GxSlim genetic test (An analysis of your genotype for certain key genes that are related to weight management, nutrition and exercise. Cheek swab required.)
  • GxNutrient genetic test (Tests for 15 micronutrients that have been proven to be linked to genotype. Cheek swab required.)

Regarding Insurance Acceptance

I am usually asked if I accept insurance payments. The reasons that I do not are several, but from the client’s perspective, dietitian visits — if covered at all (often not covered) — are usually treated as an out-of-network treatment, which typically come with separate, higher deductibles. This means that the client ends up paying cash anyway for “covered” visits. However, clients can always submit receipts to their health-insurance company for direct reimbursement to the client themselves or credit against their deductible.

I strive to maintain reasonable, affordable charges, which are based on time. I bill in 15-minute units, but usually appointments are booked for one hour. If the meeting runs shorter or longer, the fee is based on the consultation duration to the nearest quarter hour.

Contact Me

Call, text or email for more information or to schedule an initial appointment in Bloomfield Hills, MI, or remotely from anywhere using phone or secure video conference:

Phone/text: 248-722-1845
email:  doug@myfoodhelp.com

Thanks for visiting!