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John La Puma MD is the leading physician voice for healthy eating as part of health, and food-as-medicine. Both a board-certified practicing specialist in internal medicine and professionally trained chef, he is a New York Times best-selling author twice, on healthy aging, nutrition and wellness.
Dr. La Puma believes that both food and nature are information for the body and the brain. The right information can transform your personal, physical and mental health to create a healthy edge. Both food and nature are restorative, powerful, underutilized therapeutic tools.
Dr. La Puma is the author or co-author of seven books. Several are used as textbooks at great academic institutions worldwide, and three have been New York Times and Wall Street Journal bestsellers. Most recently, he writes and speaks about ways to use the right foods and meals, and specific nature experiences to improve your well-being and your quality of life.
While Dr. La Puma did not invent culinary medicine, he pioneered and popularized it in medical schools and popular books, and on national cable and network television as ChefMD®. His presentations often include his own certified organic avocados, medicinal herbs and rare citrus, which he grows on a demonstration and teaching farm in Santa Barbara.
Dr. La Puma is board-certified in internal medicine. He writes both recipes and pharmaceuticals on prescription slips, and enjoys seeing private patients who want to answer “What do I eat/not eat for my condition?”. He also advocates for health related causes, including food security, pollinator protection and animal adoption and welfare.
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