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…

I do specialize in addressing the various gastro-intestinal (GI) conditions. In fact, I have attended the most recent (2016) 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. (I will also be attending this same conference in the fall of 2017.) As suggested above, I am trained to implement FODMAP protocols, which sometimes are applied as effective dietary treatments for irritable-bowel syndrome and other GI conditions including SIBO (small-intestine bacterial overgrowth).

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
  • 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 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. 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.

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.

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!