Kathryn Allie Berry Bertram

Heart disease runs in Allie's family. After a diagnosis of high cholesterol in 2018, Allie opted to eat a plant-based, no-oil diet to avoid taking cholesterol-lowering medication. After only four months of eating a vegan, no-oil diet, her cholesterol dropped from 270 to 148. Allie has taken several Rouxbe courses, and reviewed the studies highlighted in Forks Over Knives and the China Study, as well as those shared by Heart Surgeon Dr. Caldwell B. Esselstyn, Jr.  As a professor of Cross-cultural Studies, Allie has researched the diet and lifestyles of indigenous populations across the U.S. After retiring, she decided to take the Food for Life instructors course so she could share information on the health benefits of a plant-based, low-fat diet with her community.