About Dr Jean Layton

I wasn’t always Dr Jean Layton, like most stories, mine is a bit complex.

Starting out with a love of good food, simply prepared, an expression of the abundance available in my lovely Northern New Jersey community.

 

Dr Jean Layton

Dr Jean Layton

My family’s heritage of Irish food filled our large family’s bellies. Some culinary school training later, I was working in New York City as the Marketplace (Fancy Food Hall) manager at Macy’s Herald Square.

But then my first husband got sick, and everything changed. After a few months of chasing his vague symptoms from doctor to doctor, all while finishing the renovation of a brownstone in Bedford-Stuyvesant, Chris was diagnosed with Burkitt’s Lymphoma, a form of lymph cancer.

He died seven months later after enduring chemotherapy, and massive amounts of medical intervention.

My mantra became -There has to be a better way to heal.
I left the world of professional food service about a year later to return to school to complete my undergraduate pre-med degree.

Met my second husband, Ed, while catering in New York City when we sat down next to each other at staff break. The conversations haven’t stopped yet.
We moved to Portland, Oregon to complete our respective degrees; mine a Doctorate in Naturopathic medicine from the National College of Natural Medicine, Ed’s a Master of Oriental Medicine from the Oregon College of Oriental Medicine and to start our family.

Our twin daughters, Fiona and Katie, were born in the middle of medical school.

And yes, I did graduate on time, on the 5 year plan.  The girls were able to attend some classes remotely, were used as pediatric models in other classes, and basically charmed the world with their sunny dispositions.

Since the school was so supportive, I was able to breastfeed 18 months along with supplemental feedings.

If you have any questions about lactation, capillary feeding, pumping or breast feeding, feel free to ask.

Yes, they also had a week of living in the Neonate Intensive Care Unit, ask anything you want about that situation.

Celiac disease and gluten-free living began after moving to Bellingham WA, when Ed fractured his leg in an ice skating accident.
He was 47 and had osteoporosis.

Research and experience pointed toward a gluten-free diet as a solution. He now has a bone density that is appropriate his age.
I realized that my brain fog, menstrual irregularities, gastrointestinal rumblings and body temperature fluctuations all improved with a gluten-free diet.

Celiac disease and gluten intolerance have a genetic component.

Our daughters growth had plateaued as they started school and began taking sandwiches and cookies to lunch. Removing the gluten, the girls responded by growing 1 ½ inches each within 3 months of a gluten-free diet.
In my private practice, I see infants to elders, specializing in celiac disease and gluten intolerance, attracting patients from around Washington State and the lower mainland of Canada.

I proudly serve on the board of directors the Bellingham Gluten Information Group and run the local Healthy Gluten-Free Kids group.

Speaking in public about how to thrive gluten-free is fun for me.  I had a great time at IFBC, the Canadian Celiac Association meeting IACP, Camp BlogAway and many smaller venues.  Feel free to keep up with my public events on this calendar.

If you would like me to speak at your support group, company or event- feel free to ask. DrJean @ GFDoctor.com Just eliminate those spaces around the @. I need to be reimbursed travel costs at a minimum, but if I’m traveling to your area for another reason and have a bit of time, I love to share my thoughts with groups. Part of my desire to teach includes gluten-free baking and nutrition classes, feel free to inquire about adding one to your schedule.

I teach with the Community Food Coop, Whatcom Community College and Bellingham Technical College, learn where and when on this calendar.

My first co-authored book- Gluten-Free Baking Dummies was published by John Wiley and Sons in December 2011.
As @DrJeanLayton, I’m active in the social media world with many international Twitter followers simply because my recipes are written by weight which makes them universally useful and accurate.

I’ve written GlutenFreeDoctor since December 3, 2006, chronicling the evolution of our whole food gluten free diet.

PLEASE, realize the earliest recipes might not be so yummy, I was learning.
If you prefer to follow along on Facebook, Google+, or Pinterest  (ooo, pretty pictures!), feel free.

If you or your company are interested in contacting me for recipe creation, brand ambassador or other requests, this is the email to use, DrJean @ GFDoctor.com or at my office (360)-519-7953,  please read this page first.

DISCLOSURE TO READERS:
I am sometimes compensated to work with brands and companies. When I am, the post will say so.

I am involved in various other food-related projects.   I do not accept payment to publish positive feedback on a product. The ones you see mentioned in posts are ones that I would and do feed my family.