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Empowering and transforming lives through healthy living. You may have read her books or articles, watched Dr. Janet on TV, or seen her quoted in your favorite magazine or Web site.

Dr. Janet has been a leading diet, nutrition and fitness author, consultant and media spokesperson for more than 20 years. Specializing in cardiovascular wellness and weight management, Dr. Janet is frequently sought after by the media as a trusted source of nutrition and fitness information.

Speaking

Dr. Brill is a dynamic and informative speaker that will motivate and inspire your audience with her passion for healthy living.

She is a member of the National Speakers Association.

Author

Dr. Janet's books, articles & blogs have helped thousands of people make better food, fitness, and lifestyle choice.

She has written 3 highly acclaimed books:

- Blood Pressure Down
- Cholesterol Down
- Prevent a Second Heart   Attack

Media Spokesperson

Dr. Brill is proud to be a national media spokesperson for numerous healthy nutrition and fitness products.

Dr Janet has done nutrition consulting for leading firms and has conducted health seminars for notable companies.

Consulting

Dr. Brill is frequently consulted for her expertise in nutrition, health, fitness and cardiovascular disease prevention.

Let Dr. Janet help you to make better food, fitness, and lifestyle choices which will ultimately help you to live a healthier, happier, and longer life.

Professional Services
Janet Bond Brill, PhD, RDN, FAND, LDN Nutrition, Health and Fitness Expert
610.419.0611 | janet@drjanet.com
(Philadelphia news) on
Lightening Up Your July 4th BBQ
Television
Today's Nutrition Tip
"White wheat," often not as good as the brown stuff
"Whole grain white" bread or flour is made from light colored white wheat kernels. In contrast, regular whole-wheat bread is made with red wheat, which is darker in color. The white wheat comes from an albino variety of wheat that differs from the traditional red wheat kernels. They're equally matched in terms of nutrition; however, the white has a milder, sweeter taste. The problem is that the regulations governing the labeling of white wheat products are nebulous. White wheat on the label can consist of virtually anything, but generally comprises a mixture of 100% whole grain and white flour. Furthermore, the white wheat is more heavily processed than the 100% whole grain flour to make the product taste more like its refined cousins, though the jury is still out regarding exactly how much nutrition is lost in the processing. The product is marketed to regular consumers of white bread who want to consume more whole grains for the health benefits but just can't quite take the plunge to eating 100% whole grain products. So, for those people, the new "white wheat" products are a better choice than refined white bread products. The bottom line is, nutrition-wise, your best bet is to routinely go for the 100% WHOLE wheat products that have been less processed, contain all three parts of the original wheat kernel and have been shown scientifically to help prevent chronic disease. Look on the ingredients list and the first ingredient should have the word "whole" in it, regardless of the color of the wheat grain!
The Dr. Oz Show - Aug 25, 2014
Fox Heart Health
Good Day Philadelphia - FOX 29
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