Today's show is brought to you by the Selfcare is Healthcare segment with Dr. Marjorie Brewer. The Sickle Cell Community Consortium powers the VitaminSC3 Podcast.

About Dr. Carolyn Rowley
During this episode, you will learn about nutrition, diet, and the role food can play in the life of a patient with sickle cell disease. Dr. Carolyn Rowley is the Founder and Executive Director of Cayenne Wellness Center and Children’s Foundation (a non-profit organization dedicated to health and wellness). As Executive Director, she specializes in nutrition (well known for her 3-4-4 nutritional program), health psychology, and treating patients and their families with sickle cell disease.  She also began another non-profit organization in 2005 due to her missionary experience in Kenya, East Africa (The Machao Orphanage Foundation).

Dr. Rowley holds a Bachelor’s and Master’s degree in Psychology from Loyola Marymount University, a Ph.D. from Southern Illinois University at Carbondale, and a nutrition certificate from Trinity College. Dr. Rowley has teaching experience from Southern Illinois University at Carbondale (SIU-C), CSU Channel  Islands, and Alliant University, and currently teaches at UCLA Extension. She is a committed environmentalist and vegan and has brought an understanding of the importance of nutrition in dealing with sickle cell disease. She has served as a panel member for several forums for the general public and medical professionals regarding successful living with sickle cell disease.

Tweetable quote: "It's busy people that get things done!" - Dr. Carolyn Rowley

During this episode, Dr. Rowley talked about food nutrition and how it heals. Dr. Rowley and Dr. Marjorie shared their personal experiences using food for healing.

A foundation of what we need to be healthy (Timestamp 21:20)

3-4-4 Breakfast, Lunch, and Dinner (Timestamp 22:05)
3 Fresh fruit, dried fruit, and grain
4 Seasonal and local fruits (fresh fruit, green vegetables, orange vegetables, protein, and grain)
4 Seasonal and local vegetables (fresh fruit, green vegetables, orange vegetables, protein, and grain)

(The vegetables and fruits should be seasonal and local)

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Please tune in next week for a new episode we will hear from the segment Creative Elixir with Mia Robinson. 

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