In the Spot­light: Tia Mowry

Af­ter be­ing di­agn osed with en­dometrio­sis, ac­tress, au­thor, and Cook­ing Chan­nel host Tia Mowry em­braced an anti- in­flam­ma­tory diet and gained a new lease on life

Better Nutrition - - TREND WATCH - By Chris Mann

Suc­cess was sweet— too sweet, in fact— for ac­tress Tia Mowry when she shot to fame with her twin Tam­era in the 1990s sit­com Sis­ter, Sis­ter. Catered con­fec­tioner­ies and carb- fi lled stu­dio cafe­te­ria foods re­placed healthy snacks and home- cooked meals. End­less candy, ice cream, and whipped- cream- topped pan­cakes even­tu­ally took a toll on Tia’s health.

In 2006, “I was di­ag­nosed with en­dometrio­sis, which is an in­fer­til­ity is­sue and an ex­tremely painful con­di­tion,” says the life­style au­thor, 39, who hosts the Cook­ing Chan­nel’s Tia Mowry at Home. Af­ter hav­ing surgery and see­ing doc­tor af­ter doc­tor, an ob- gyn ( Dolores Kent, MD) told Mowry that if she wanted to have kids, she needed to see a nu­tri­tion­ist. “She was the fi rst doc­tor to tell me this. She was the fi rst per­son to say, ‘ You need to cut out dairy be­cause it causes infl am­ma­tion in the body,’” says Mowry. Pro­cessed foods and refi ned sugar also had to go.

Mowry also sought the ad­vice of Donna Gates, au­thor of The Body Ecol­ogy Diet and oth­er­wise Googled her way to healthy- eat­ing en­light­en­ment. “Ed­u­cat­ing my­self and go­ing on this nu­tri­tional jour­ney, I learned that food can, in fact, be medicine. Not only did my en­dometrio­sis be­come sup­pressed, other ail­ments that I had with infl am­ma­tion­based com­po­nents were reme­died too. I no longer have mi­graines, and this way of eat­ing has also helped clear up my eczema. That is when I truly couldn’t be­lieve it and de­cided I need to tell my story to in­spire oth­ers.”

The re­sult: Mowry’s new cook­book, Whole New You: How Real Food Trans­forms Your Life, for a Health­ier, More Gor­geous You ( Bal­lan­tine Books). “All of the recipes in this book are the recipes and the food I ate dur­ing my jour­ney and my tran­si­tion to well­ness,” she adds. “I’m still in the trenches with ev­ery­body else who has food al­ler­gies or some sort of ail­ment that food can ex­ac­er­bate. So I wanted this book to be re­lat­able and per­sonal but also prac­ti­cal and ed­u­ca­tional.”

“Ed­u­cat­ing my­self and go­ing on this nu­tri­tional jour­ney, I learned that food can, in fact, be medicine."

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