Danville Pilates Center Integrated Wellness Presents

Bauman Nutrition

Join Holistic Nutrition and Health expert Dr Ed Bauman for a program of lectures, discussions and food tastings called Nutritional Tools for Self-Healing in July, 2017. Participants can attend one or all of the dynamic components below.

Click here to open a flyer for the program




Dr. Ed Bauman, Holistic Nutrition and Health Expert
• Founder and President, Bauman College: Holistic Nutrition + Culinary Arts
• Renown teacher, author, clinician, therapeutic chef, and mentor

Nutritional Tools for Self Healing Seminars

FRIDAY, JULY 21, 2017
Food as Medicine: Meet and Greet Dr. Ed Bauman

Time: 6-7:30 pm
Book Signing: Eating for Health, Flavors of Health Cookbook and Whole Food Guide for Breast Cancer Survivors.
Location: Danville Pilates Center

FRIDAY, JULY 28, 2017
Healthy Aging: Diet, Herbs and Lifestyle Keys to Age Less and Live Longer
Time: 7-9 pm
Cost: $25
Location: Danville Congregational Church
989 San Ramon Valley Blvd, Danville, CA 94526


Gut-Brain-Thyroid Connection Seminar
Time: 9:30 am - Noon
Location: Danville Congregational Church

Flavors of Health Lunch and Learn
Time: 12:15 - 1:45 pm
Cost: $25
Location: Danville Congregational Church

Healing Cancer, Preventing Recurrence
Time: 2 - 4:30 pm
Cost: $75
Location: Danville Congregational Church

Morning and Afternoon Seminars with Lunch and Learn
Cost: $150

Location: Danville Congregational Church
989 San Ramon Valley Blvd, Danville, CA 94526

Dr. Ed Bauman, Holistic Nutrition and Health Expert

Dr. Ed Bauman has been at the forefront of the holistic health and nutrition renaissance for the past 40 years. He is the founder of Bauman College: Holistic Nutrition and Culinary Arts, the National Association of Nutrition Professionals (NANP). After studying traditional health and nutrition systems for more than 30 years, Dr. Bauman created the Eating for Health approach, which forms the basis of Bauman College professional and community nutrition programs.

Dr. Bauman received a BA in Political Science from Syracuse, a Masters in Education from the Univ of Massachusetts, a Master’s of Science in Nutrition from Heartwood College and a Ph.D. in Community Health Education from the University of New Mexico.  

Dr. Bauman has articulated the scope of practice and standard of care for holistic nutrition professionals, tirelessly advocating for organic food, non-biased whole food nutrition and culinary education, banning GMO's and protecting the right to practice evidence-based, ecologically friendly, clinical nutrition in California, and nationally.

In 1976, he coined the phrase Holistic (with an H) which he articulated in his ground breaking Holistic Health Handbook and put into practice at the Berkeley Holistic Health Center, one of the first successful integrative health clinics in the United States.

Dr. Bauman is the proud author the highly acclaimed Flavors of Health Cookbook with Chef Lizette Marx (2012) the life affirming Whole Food Guide for Breast Cancer Survivors (2012) with Dr. Helayne Waldman, and well as the home chef empowering Well Fed Cooking Series DVD.

Dr. Bauman is currently the president of the board of Sonoma West Medical Center Foundation, in Sebastopol, CA, co-sponsor along with Community Market of the Food as Medicine series at SWMC. His lifelong mission has been and continues to be to integrate health, wellness and holistic nutrition and therapeutic cooking with conventional medicine and community health care.

Dr. Ed is a delightful teacher, facilitator, speaker, mentor, author, advocate, Baha’I, and magical chef. His life has been dedicated to helping others reclaim their health and vitality by recognizing the power of eating fresh, whole, naturally flavorful food and living in harmony with the laws of love, nature and spirit.

Eating for Health: A New System, Not Another Diet

Eating for Health is a system — not a diet — developed by Edward Bauman, M.Ed., Ph.D., as an alternative to the United States Department of Agriculture’s (USDA) dietary recommendations and other one-size-fitsall dietary approaches. It seeks to strategically develop food plans for people rather than having them eat according to a food model that has worked for some but not all people, and it also serves to clear up the confusion engendered by the vast array of supposedly very different popular diets. It features fresh, whole foods that align with people’s needs, preferences, and ethnic and cultural backgrounds with attention paid to changes in seasons, situations, aging, and health challenges.

The goals of this unique system are first to provide optimal amounts of macronutrients (proteins, fats, and carbohydrates), micronutrients (vitamins and minerals), phytonutrients (plant alkaloids with protective value), and other vital factors (enzymes, tastes, energetic properties) that can be most efficiently digested and assimilated. Eating for Health also seeks to teach people about the intrinsic pleasures to be gained from choosing nutritious foods and eating them mindfully and with gratitude, which allows for better digestion and assimilation of nutrients along with a sense of having nourished oneself not only physically, but emotionally and spiritually as well.

In Eating for Health, we embrace two powerful maxims — “food is the best medicine” and “know thyself” — and create a synergy that opens the way to wellness and service.

The Eating for Health model provides a map for healthful eating that draws on a wide array of traditional and modern dietary principles and practices. It aims to teach people to better understand how the chemicals, additives, processing, packaging, and preparation of much of the food they have eaten has contributed to diminished health while providing guidelines that encourage people to create and enjoy meals based upon fresh, whole foods that suit their cultures, ethnicities, budgets, and preferences. Genetics, biochemistry, psychology, physiology, age, and sensitivities all influence one’s optimal food choices. Clearly, one size does not fit all when it comes to nutrition. It never has and never will.

Consider the foods that were nourishing and healing in the past as well as the foods that are currently relied on for energy or emotional gratification. If these foods are loaded with stimulants, damaged fats, and sugar or artificial sweeteners — ingredients that will sabotage a person when the momentary distraction wears off, pleasure fades, and disease takes over — the journey to eat for health can begin by choosing fresh, seasonal, chemical-free, nutrient-rich, organic foods that replenish the reserves that have been drained by poorquality foods.

Teaching people how to make more conscious food decisions is how Nutrition Consultants and Natural Chefs support people in achieving well-being. Rather than treating disease solely with medical procedures and pharmaceuticals, the Eating for Health approach is to share current, non-biased research on the health benefits of whole foods, botanicals, nutrient supplementation, lifestyle, and exercise to enable individuals to recognize that they have a great power in what they choose to eat, which will impact their energy, mood, body composition, and the quality and duration of life.


  • Slow down and allow yourself to find joy in being active in your learning and cooking experience.
  • Nutrition is a science. Cooking is an art. Learning to be well is a skill that ripens over time.
  • Open your mind and senses to receiving new information and trying new foods, new tastes, and new cultural influences.
  • The only diet that is correct for you, or anyone, is the one that you have tested out over time, is open to new influences and environments, and is based upon a diverse selection of S.O.U.L. (seasonal, organic, unprocessed, and local) foods. Don’t jump on fad diet bandwagons.
  • If fresh, natural, organic foods are not available to you, don’t panic. Make the best choices you can, bless your foods, and know that your body will be best able to digest and assimilate food at hand when you are mindful in how you eat and moderate in what you eat.
  • Being in conflict over what to eat, when to eat, how to eat, and with whom to eat may be a greater problem than what to eat; distress sends a major stress message to the nervous system, thus inhibiting robust digestive response.
  • Eat in peace and aim to eat enough to be comfortable but not stuffed. Know that you can and will eat again later; each meal is not the last supper.


  1. Eat well every day
  2. Maintain a positive attitude
  3. Stretch, move, and breathe deeply throughout the day
  4. Connect with your own true self
  5. Align with others with positive values
  6. Connect with the source through service, spiritual practice, and love of life
  7. Be a lifelong learner and activist

You are the co-creator in the Eating for Health process, and we invite you to create a delicious path to health and vitality through the goodness of whole-foods nutrition, enjoyable physical movement, and connection to community.