Sid Khullar is a wellness coach who works towards the well-being of mind and body through the use of nutritional and lifestyle interventions.
Finding little help from traditional medicine, Sid proceeded to fix his own health conditions (obesity, diabetes, and hypertension among others), for which he journeyed deeper into food, nutrition and psychology, studying subjects such as Cognitive Behavioural Therapy (CBT), Neuro-Linguistic Programming (NLP), nutrition for children, obesity, diabetes and pregnancy nutrition in addition to examining the vast body of clinical research and whitepapers, and applied them first to himself.
These efforts resulted in a lifestyle change that caused the loss of 45 kilos, as well as put his diabetes and hypertension into remission. Along the way, he also delved deeply into meditative techniques from different disciplines and cultures for enhanced self-awareness.
Sid first began his foray into healthcare when leading software research and development for medical electrophysiological diagnostics back in 2005. During this time, he worked with developing enhanced products mostly for neurology and cardiology, such as EEGs (electroencephalogram), ECG (electrocardiogram) and ENGs (electronystagmogram). He also worked with related medical specialities including spirometry, treadmill tests (TMT), tele-medicine, machine learning and artificial intelligence for predictive and interpretive diagnostic use among other areas. Prior to that he worked with supporting research and analysis on the human genome project.
To support his own nutrition and that of his family, seeing a dearth of nutritional resources, Sid wrote a precision nutrition planning system, that uses highly accurate data from the United States Department of Agriculture (USDA) and aids in the creation of integrated nutrition plans. These plans ensure 100% compliance to Required Daily Allowances (RDA) for all measured micro-nutrients, a facility that is extended to all CAL Wellness clients.
Today, with over a million words published on the subjects of food, nutrition and wellness, in addition to authoring a book on weight loss, Sid advocates the use of holistic approaches to wellness, combining both mind and body to achieving long lasting health and happiness.
Sid has conducted training programs in India, Nepal and Vietnam on functional, behavioural and technological concepts. He has also spoken at Banaras Hindu University, Mumbai University and Amity University among others.
Having been featured on on various forms of online and traditional media, including medical journals, Sid most recently hosted ‘The Healthy Binge’, a food show by Times Now. An avid cook, he enjoys meeting people, music, writing short stories, feeding friends and doing his best to change lives. Some of his articles on nutrition and wellness are mentioned below.
Sid helps CAL Wellness clients with managing their diabetes, conducts nutritional interventions for conditions such as cancer and depression, in addition to helping clients lose weight using every day foods, without the use of additional supplements. He coaches families, couples and individuals to better health and well-being, encouraging greater self-awareness through observation, meditation and nutrition.
Our efforts are supported by a team of clinical nutritionists and doctors.
Sid can be reached at [email protected] For appointments, please send a WhatsApp message to 98108-62905.
I see people eating egg whites and discarding the yolks, doctors limiting their patients to a couple of eggs a week while at the same time we have stories of the legendary Russi Modi who died at the ripe old age of 96 years, and was said to eat 16 egg omelettes each day. So what’s the deal?
We know plant foods are home to antioxidants, which are substances that shield us from oxidation and its effects. We also know that vegetables come in so many colors. Are different colors related to different antioxidants? If so, how?
When you think about it, how much do we really know about antioxidants and their sources? Here’s a list of antioxidant values for foods sourced from India.