Chef Liz Scott is the award-winning author of seven books on healthy cooking and eating, including recipe writing and menu development for specialty diets such as gluten-free, sugar-free, and dairy-free. She is a graduate of the prestigious French Culinary Institute in New York City and has been applauded again and again for her creative and innovative work by food writers and critics. Recognized by the National Health Information Network for excellence in Patient Education and Information, Chef Liz is also a coveted speaker and consultant at health facilities and treatment centers around the globe and is a contributing columnist to numerous online newsletters and blogs with a healthy focus.

Sujoya Sukul is a member of the Nutrition Society of India is a PhD in Foods and Nutrition with specialization on food safety. She was awarded a University Scholarship on Foods and Nutrition and graduated with a Masters Degree. She achieved the highest rank in her graduation for which she was awarded the Gold Medal. She also has hands on experience as a dietitian in one of the leading hospitals in India. She has taken guest lectures at her University for subjects related to her dissertation.

Dr John Peragine received his Bachelor’s Degree from Appalachian State in 1994 in the area of psychology. He worked for many years in the area of social work and mental health. In 1996, John was diagnosed with the genetic disorder Hemochromatosis. He began researching all types of remedies both conventional and alternative. John completed his PhD in natural health and became a naturopathic doctor; his dissertation was on alternative treatments for Hemochromatosis. He graduated with high honors.