“On medication for life? No way!” So we discussed options to treat hypertension. Though not easy, he agreed to change. With new foods in his refrigerator – kale, flax, beets— and chef’s knife in hand, he started out. Dose down, down, off. I watched with bated breath: two weeks, four weeks…blood pressure under his control now.
Richmond Doxey, MD
Assistant Professor, Department of Internal Medicine
Richmond is an internist and certified culinary medicine specialist. One of the most rewarding parts of his medical
practice is helping patients learn to take control of their health by making changes in their eating habits, physical activity, and sleep patterns.
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