© 2018 KC Whole Nutrition

Barb Hamilton is the founder and president of KC Whole Nutrition. She is a Certified Master Nutrition Therapist from the Nutrition Therapy Institute in Denver, Colorado, and a professional member of the National Association of Nutrition Professionals. She leads highly acclaimed employee wellness programs for businesses and corporations, such as the 28-Day Nutrition Kickstart program, which includes both group lectures and one-on-one employee consultations.

With a growing interest in herbal treatments, she has completed the Basic Herbalism Course at the Prairie Wise Herbal School. She has also received a certificate of advanced studies in Aromatherapy from the Michael Scholes School of Aromatic Studies in Los Angeles, California.

Meet Barb Hamilton

My Philosophy

Change doesn't have to be difficult; we work with you to transition to a healthy way of eating without depriving you of anything that you currently enjoy. We will teach you how to substitute healthy alternatives one step at a time, in a way that is practical for your current lifestyle. Our experience shows that all food has the potential to either enhance or detract from your well-being, and small changes add up to big benefits over time.

Slower is Better 


When it comes to dietary change, slow and steady wins the race. Studies overwhelmingly show that the most successful lifestyle changes happen gradually, allowing your body to adapt at a natural pace. We can help you steer your life toward the place you want to be, habit by habit. Sudden, sweeping changes can create unnecessary stress on the body and psyche, and are more likely to backfire. We help you avoid pacing pitfalls, such as jumping too quickly from processed to unprocessed foods, and triggering uncomfortable side effects and detox symptoms.

 

Barb’s education, experience, and in-depth understanding of nutrition are unparalleled. Her approach is non-judgmental and easy-going. Finally! Nutrition education I can actually understand! Barb helped me make dietary changes that are doable, and permanent.
 

 

—  Kim Colegrove , former nutrition student