After a career in high-tech marketing, sales and corporate training, Kay Kitchens decided to pursue her interest in food and the effects on health.  Her Bachelor’s degree in Natural Science gave her the basis for learning more about how the food we eat and how it is prepared impact our overall health, our response to disease and illness and our weight.

With her renewed interest in the science of food she enrolled in a university nutrition class.  While the class was very interesting and informative, it didn’t provide the practical information and insight she wanted for healthy eating.

After attending a Food for Life –Cancer Project class, she was hooked on the importance and health benefits of a plant-based diet.  She converted herself and her husband (who is Type 1 diabetic) to a plant-based diet and they both started realizing the benefits.  Kay’s knees quit aching and her husband’s blood sugar control improved.

Kay says, “What’s interesting about this approach to eating is that you quickly don’t even miss the animal products.  I really thought we would “backslide” and want a hamburger or scrambled eggs.  What we realized is that what we all really enjoy about our food is the flavor, and sauces and spices are what we actually taste in the recipes we prepare and enjoy.”

Kay’s most recent corporate job was vice president of marketing for a division of Raytheon that made infrared equipment used by police, military and fire.  “Whether it was a fireman finding an unseen person in a smoke-filled room and saving them, or the police locating a lost child after dark and returning the child to their parents -- our equipment truly saved lives.”  “Now I feel like I’m contributing to saving lives in a new way – through healthy food choices that can positively contribute to improved health and even the potentially reversal of health problems faced by many people.”