I commenced in 2013 an adventure into the world of food, wellbeing and happiness.
Just as a trial, I once attempted to live on foods different than those of my Italian heritage, of the stereotypical food lover that feeds on bread, pasta, chocolate, meat, fish, and lots of other things. During the day, I started eating more raw foods, vegetables, salads, fruits, and avoiding meat, cheese, fried foods, excess sugars and salt, removing all the stimulants such as coffee, smoke, and alcohol from my body.
In an incredibly short time and so naturally, my body changed dramatically. My weight rebalanced (I have lost 20 Kg in 2-3 months and my weight stabilised), my energies exponentially improved, I stopped being affected by regular colds and sicknesses, my mind cleared and I experienced numerous other benefits and improvements too many to mention in this brief space.
I since developed a strong interest in foods and about how foods work in the human body. I graduated in 2018 at the London College of Naturopathic Medicine and started working with clients in the UK and Italy, also curating a blog and actively participating in the natural health community.
Tommaso Perego graduated in Naturopathy, Iridology, and Naturopathic Nutrition at the London College of Naturopathic Medicine (CNM) in 2018. He is a practitioner therapist in Naturopathy and Naturopathic Nutrition, registered with The Complementary & Natural Healthcare Council UK (CNHC), the British Association for Nutrition (BANT), the Association of Naturopathic Practitioners (ANP), and the General Naturopathic Council (GNC).
Alongside his work as practitioner, he is also a researcher and lecturer, Fellow of the Higher Education Academy (UK) since 2014, with research interests such as Nutrition, Natural Medicine practices, Naturopathy, Morphology of the Iris, Iridology, and the links between Environmental and Food Policies, Ethics of Foods. and Sustainability. Most recently, he has been giving talks at the 6th BSA Conference on Foods Systems and Society (2019) presenting on the role of Raw Foods in Diet, Health and Sustainability, and at UMBRA Conference on Nutrition and Ethics (2018).