Joan Ifland

Speaker   Author   Consultant


Joan Ifland is the creator of SUGARS AND FLOURS: How They Make Us Crazy, Sick, and Fat and What to Do About It. Her incredible recovery from carbohydrate sensitivity is chronicled in a reference book designed to give you a new lifestyle around a cornerstone of great food.

This is not another food diet!

This food plan helps you:

  • Normalize weight for a lifetime
  • Posses a sense of well-being
  • Enjoy mental clarity
  • Increase energy
  • Free your kids
  • Thrive Through the holidays

Discover how anyone can be renewed by freedom from your sugars and flours. Full recipes, menus, medical theory, and support, this book will change your life beyond your imagination!


Food: The Final Frontier

    No Sugars, No Flours, No Problem!

      This presentation will make general audiences aware of how poor diet reduces productivity, creates stress, and destroys relationships. Audiences will learn to -

      • Identify the benefits:
        • Relief from depression
        • Improved confidence and self-esteem
        • Mental clarity
        • Relief from cravings/obsessing
        • Fewer head and joint aches
        • Weight normalization
        • Self-control
        • Higher energy
        • Prevention of heart disease, stroke, diabetes
      • Define the foods to be avoided.
      • Provide alternative foods
      • Shop
      • Order in restaurants
      • Handle special events and holidays
      • Develop support


      A recognized expert in carbohydrate sensitivity and addiction, Joan is the author of Sugars and Flours: How They Make Us Crazy, Sick, and Fat and What to Do About It. She has been featured on the cover of the Lifestyle section of the Houston Chronicle and is a regular contributor to the Debra Duncan Show, Houston's premier talk show. Ms. ifiand is the President of The Sugars and Flours Project. The Project is dedicated to support, education, and research into recovery from sensitivity and addiction to refined carbohydrates. Programs offered by The Sugars and Flours Project include private coaching on food issues, evaluation of institutional food programs, support groups and workshops. Joan holds an MBA from Stanford and a BA from Oberlin College. Her expertise in carbohydrate sensitivity was earned in the field.


      "I also appreciated having your insight into how to handle employees with tact and empathy. Your MBA and your background in the corporate world in combination with your knowledge of sugars and flours make you unique and very valuable to the business community". Woman 's City Club

      "Your work is having a huge impact on the addiction counseling profession. I have been actively serving the profession through our professional association for nearly fourteen years. Never have I seen a movement grow as rapidly among our members and the clients we serve the way the Sugars and Flours Project has." State Association, Texas Association ofAddiction Professionals

      "I especially appreciated your stories about how this food plan works in families. You are obviously familiar with what works on a very practical level." St. Anne 's Guild



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