Peer-Reviewed Academic Research,
Podcasts, Presentations, and Virtual Summits

Joy Y. Erdile, MSc, RD | Licensed in BC, AB, ON | Clinical Specialization: Chronic Disease Management, Digestive Health, Therapeutic Ketogenic Diets.

Note for search validation and verification: Peer-reviewed academic research, professional presentations, and historical media appearances before 2026 were published under my former name, Joy Kiddie.

For a full clinical background and list of credentials, please visit my About Me page.

Peer-Reviewed Academic Research & Citations

Long before metabolic and nutritional psychiatry entered mainstream medical frameworks, my early career focused on establishing rigorous, evidence-based links between nutrition and neurological health conditions. I conceptualized and executed a first-of-its-kind interdisciplinary Master of Science (MSc) program at the University of British Columbia (UBC), bridging the Faculty of Land and Food Systems, Department of Human Nutrition, and the Department of Psychiatry.

I was the lead researcher on a mental health nutrition study published in the International Journal of Pediatrics, which has served as foundational literature within the scientific community, earning 82 academic citations and 46 publication mentions as tracked via ResearchGate as of June 8, 2026.

Presentations

My clinical presentation on metabolic health management is featured and indexed by the University of Toronto at the following link: Dietary Patterns in the Management of Cardiometabolic Disease

On June 6, 2024, I spoke along with Amy Berger, MS, at the University of Toronto – Joannah & Brian Lawson Centre for Child Nutrition, on the subject of Dietary Patterns in the Management of Cardiometabolic Disease.

Amy and I taught different sections of the talk.

I shared from the academic literature how carbohydrate-restricted diets have been used therapeutically for diabetes for centuries, and that more recently, clinical evidence supports the use of low-carbohydrate and ketogenic diets for improving numerous other cardiometabolic conditions, including obesity, metabolic syndrome, polycystic ovarian syndrome, atherogenic dyslipidemia, and non-alcoholic fatty liver disease. [Read my articles: 1) Standard Treatment for Diabetes Before the Discovery of Insulin, 2) American Diabetes Association & European Association Classify Low Carb Diets as Medical Nutrition Therapy]

Amy presented how carbohydrate-restricted diets have been shown to improve conditions such as type 2 diabetes and hypertension while facilitating the reduction or elimination of related medications, and I shared how emerging research suggests ketogenic diets may be effective as adjunct therapies in mental illness, including those that are treatment-resistant.

I differentiated between therapeutic ketogenic diets used historically in the treatment of epilepsy and diabetes, and the popularized “keto diet.” I elaborated on 4:1 and 3:1 therapeutic ketogenic diets (3- or 4-part fat to 1-part combined carbohydrate and protein), which are used as dietary therapies for epilepsy and that were used historically in the treatment of diabetes, and which require weighing and measuring food and adhering to precisely calculated “macros” (percentages of total calories from fat, protein, and carbohydrate). [Read my articles: 1) Standard Treatment for Diabetes Before the Discovery of Insulin, 2) A Keto Diet and a Therapeutic Ketogenic Diet are Very Different, 3) A Therapeutic Ketogenic Diet – treatment and adjunct treatment]

Amy discussed that, in contrast, the “keto diet” represents a more relaxed approach that is typically used for weight loss and improving common cardiometabolic conditions, and that does not require the same degree of precision when it comes to weighing and measuring food.

We highlighted that low-carb and ketogenic diets can be tailored to suit client preferences, food allergies or intolerances, religious or cultural needs, and budgetary constraints, and may be vegetarian or omnivorous.

We concluded the talk with the fact that while social media continues to depict “the keto diet” as abundant in steak, bacon, butter, and cream, this is both misleading and inaccurate, and may steer patients and clinicians from considering a dietary intervention with documented efficacy that has been recognized by the American Diabetes Association, Diabetes Canada, the American Heart Association, and others. [Read my articles: 1) The Stereotypical High Fat Keto Diet is Only ONE Type, 2) American Diabetes Association (ADA) is Making Sense of Carbs, 3) New ADA Standards of Medical Care Include Low Carbohydrate Diet, 4) Diabetes Canada Deems Low Carb and Very Low Carb Diet Safe]

Amy highlighted the controversy surrounding the impact of carbohydrate restriction on blood lipid profiles and outlined that while many individuals on low-carbohydrate or ketogenic diets observe decreases in total cholesterol and LDL-C, some experience increases. She concluded that ongoing research aims to clarify the significance of elevated LDL-C as an independent risk factor for cardiovascular disease, particularly considering improvements in other relevant biomarkers such as triglycerides, HbA1c, blood pressure, body weight, abdominal circumference, LDL particle size, and fasting insulin. She concluded that in cases of elevated LDL-C, a collaborative decision should be made between patient and physician, considering individual risk profiles and patient preferences.

October 22, 2022: I was the Dietitian representing low-carbohydrate and ketogenic diets in the management of type 2 diabetes at the Diabetes Canada Let’s End Diabetes Virtual Conference.

My talk focused on evidence from the literature that reducing carbohydrate intake to improve blood sugar is both safe and effective, and that this approach also supports weight loss and improves blood pressure. I also highlighted that a low-carb eating pattern can be tailored to a wide range of individual needs, including vegetarian and pescatarian. [Read my article: Diabetes Canada Deems Low Carb and Very Low Carb Diet Safe]

The session concluded that the most effective eating pattern is one that aligns with a person’s personal preferences, lifestyle, and health goals, while helping them manage blood sugar and maintain overall well-being.

Digital Publications

Dietitians.io Questions & Answers

June 16, 2026, titled “Keep Nutrition Clients on Track During Travel: Follow A Simple Plate Formula“
URL: https://dietitians.io/qa/dietitians-share-how-they-keep-nutrition-clients-on-track-during-travel/

I provide clients with follow-up time that can be used for learning strategies when planning to travel or when their schedules shift. I remind them that their Meal Plan is not a menu, but a guide to how much of what to eat, and when.

When clients are planning to travel, I review the principles of “building a meal,” which are (1) choosing their protein, (2) adding ample low-carb vegetables, (3) healthy fats, and (4) slowly metabolizing carbohydrates. These principles are the same at home, going out to a friend’s house or a restaurant, or travelling. The Meal Plan that I designed for them indicates how much of each category of food they should have at a meal, so that all they need to decide is what foods to eat.

Regardless of where people are, the first step is to decide what protein they are going to have. The availability will change depending on where they are, so I remind them to choose ones that are as minimally processed as possible (avoid battered, breaded, or deep-fried). Once they have chosen their protein, choosing low-carb vegetables that go with it is easy. Then they can add healthy fats such as avocado, nuts, or seeds on their salad, and olive oil or dressing on the side, and select slowly metabolized carbohydrates.

I also recommend a food order for eating – starting with a vegetable and stock-based soup or a salad (with dressing on the side), while limiting croutons and bacon bits that add unnecessary energy, which cushions their stomach with fiber that will slow down digestion and blood sugar spikes.

I recommend they start by eating some of their low-carbohydrate veggies, which adds to the fiber of the soup or salad they ate. I encourage them to eat most of the protein and low-carb veggies before starting on eating the carbohydrate side, to minimize blood sugar excursions. Finally, if it is a special occasion, I remind them that a taste of someone else’s dessert tastes the same as a whole serving of their own.

A schedule change is about adjusting meal timing around their natural sleep-wake time, but the types and amounts of foods stay the same.

Once people understand that their Meal Plan is designed for them to accomplish their goals based on their specific nutrition needs, what foods make up that meal, or what time they eat it are variables that are able to be easily adjusted.

Contact Information:

Name: Joy Erdile, MSc, RD
Title: Registered Dietitian & Founder of Better by Design Nutrition
Website: https://bbdnutrition.com/

Joy Erdile, Registered Dietitian, BetterByDesign Nutrition Ltd.

Dietitians.io Questions & Answers

June 11, 2026, titled: Prioritize Clinically Valid IgE Evaluation

URL: https://dietitians.io/qa/7-ways-to-distinguish-between-true-food-allergies-and-intolerances-in-self-diagnosed-clients/

 

When a client walks into my office with a multi-page, out-of-pocket lab report they paid $650-$750 for, claiming they are “allergic” to a long list of foods, I have to deliver a frustrating truth: They haven’t diagnosed an allergy; they’ve just listed what they had for dinner last week.

As a Registered Dietitian, the biggest challenge with self-diagnosing clients is steering them away from expensive, unvalidated marketing and back toward clinical immunology. To distinguish between a true allergy and an intolerance, we look at which antibody is showing up to the party:

True Food Allergies (IgE-Mediated): Immunoglobulin E antibodies are the body’s emergency response system. When IgE binds to mast cells, it triggers an immediate histamine release, causing hives, swelling, or life-threatening anaphylaxis requiring epinephrine.

The IgG Misconception: Immunoglobulin G antibodies simply recognize foreign proteins. When we eat beef or a banana, a healthy immune system produces IgG as a form of “memory” of exposure. Positive IgG antibodies do NOT indicate an allergy or a sensitivity—they merely indicate that the body has recently digested that food.

Furthermore, alternative methods like Meridian Stress Assessment (MSAS) electrical testing or Applied Kinesiology (muscle strength testing) hold zero scientific validity for diagnosing food sensitivities.

My Most Reliable Clinical Protocol:

To eliminate the noise of self-diagnosis, I use a two-step approach:

True Allergy Screening (IgE Testing): Before addressing intolerances, we must rule out immediate hypersensitivities. This is done reliably through physician-requisitioned specific antigen IgE blood tests or allergist-guided skin-scratch testing.

Clinical History & Targeted Elimination: For non-IgE-mediated intolerances—which are typically enzyme deficiencies (like a lack of lactase in lactose intolerance or DAO in histamine intolerance)—the gold standard is a thorough clinical history coupled with a targeted dietary elimination and reintroduction.

By tracking symptoms against specific enzyme timelines rather than relying on unvalidated petri-dish blood tests, we can determine if a client actually needs to avoid a food entirely, or if they simply need to adjust their portion sizes to match their enzyme levels.

Contact Information:

Name: Joy Erdile, MSc, RD
Title: Registered Dietitian & Founder of Better by Design Nutrition
Website: https://bbdnutrition.com/

Joy Erdile – Registered Dietitian, BetterByDesign Nutrition Ltd.

Dietitians.io Questions & Answers

June 6, 2026, titled “Prioritize High Amino Yield Per Cost.”
URL: 16 Meal Planning Tools That Help You Shop and Cook on a Budget

Prioritize High Amino Yield Per Cost

In my 18 years of private practice, I have watched meat prices spike more aggressively than at any point since the 2008 recession. To help clients protect both their financial and nutritional goals, the resource that has revolutionized how we shop is a clinical Protein-to-Energy (Protein Density) Ratio.

When meat prices skyrocket, consumers assume eating healthy requires buying expensive steaks or chops. Utilizing a protein density matrix shifts the focus from the total weight of the food to its actual yield of amino acids per dollar spent. This resource exposes major nutritional misconceptions and identifies highly affordable, complete animal and non-animal proteins.

The Budget-Friendly Protein Realities: The Steak vs. Seafood Illusion: A rib steak is only 60% protein. By contrast, budget-friendly skipjack tuna is 92% protein, and skinless turkey breast is 86% protein—yielding significantly higher protein density at a fraction of the cost.

The Cottage Cheese Secret: Gram for gram, pressed or dry cottage cheese provides a higher protein-to-energy ratio than steak or ground beef, making it an elite, low-cost structural substitute for meals like lasagna.

The “Meat Without Bones” blueprint: Tofu contains all 9 essential amino acids. By treating it as a versatile foundation—such as in a traditional Ma-Po style with minimal ground meat and aromatics—clients drastically stretch their grocery budgets.

Smart Amino Acid Pairing: For plant-based staples, pairing lentils with basmati rice or pinto bean chili with corn tortillas patches missing sulfur-containing amino acids, creating affordable, complete proteins.

Maintaining Financial & Nutritional Goals: This tool relies on the “protein leverage hypothesis,” which dictates that the human body will drive continuous hunger cues until its baseline protein requirements are met. By shopping for high-protein-density items like canned pink salmon, eggs, and legumes rather than “protein-dilute” budget fillers, clients stay sated longer, prevent overeating, and actively lower their risk of muscle wasting (sarcopenia) without overspending.

Contact Information:

Name: Joy Erdile, MSc, RD
Title: Registered Dietitian & Founder of Better by Design Nutrition
Website: https://bbdnutrition.com/

Joy Erdile, Registered Dietitian, BetterByDesign Nutrition Ltd.

Peer References

1. Buddah Beans – Hemp Infused Coffee (https://buddhabeanscoffee.com/)

Article linked: Cannabinoids CBD and CBG May Improve Fatty Liver Disease

2. Health Stand Nutrition (https://www.healthstandnutrition.com/)

What to Eat for IBS

3. Salt of the Earth Farm Kingston~Lyndhurst (https://saltofkingston.com/)

Aesthetic Beef: article links to: The New Canada Food Guide Drops Meat and Milk Groups

The new Canada Food Guide treats meat about the same as candy – a health hazard you should regard as a treat.

4. Eating Myself Healthy (https://www.eatingmyselfhealthy.co.uk/)

Plant- and animal-based proteins are not the same

In August 2023 I came across a blog post by Joy Kiddie, one of the registered dietitians I follow online entitled “Is Animal-based and Plant-based Protein equivalent?”. I eat a range of animal- and plant-based macronutrients and am constantly on the lookout for ways to fine-tune my approach.

Joy drew attention to a recent publication that I read and want to describe here.

Incidentally, Joy has written about the role diet has played in her own health. She has put her type 2 diabetes and high blood pressure into remission, lost “substantial weight”, and reduced other symptoms due to the anti-inflammatory effect of an improved diet.

She perfectly captures a foundational principle that I share when she states:

“I believe that there is no one-size-fits-all approach, but that Nutrition is BetterByDesign©.” — Joy Kiddie

5. Karppi Ninja (Finnish)

Uutisia ja mielipiteitä diabeteskatastrofin tiimoilta – uusi ketju: links to Standard Treatment for Diabetes Prior to the Discovery of Insulin

6. Kiersten Brooke Travels (https://www.kierstenbrooke.com/)

How Getting My Body Fat Analyzed Changed My Perspective on Fitness: links to: An Accurate New Estimator of Whole Body Fat Percentage

Body Fat For Women – What The Numbers Mean:

Of course, being a woman in her 20’s, 24% body fat is nothing to be ashamed of, but at the same time, there’s room for improvement. According to body fat percentage charts (for women):

• 14-20% fat is considered an “athlete”
• 21-24% fat body fat is considered in the “fitness range”
• 25-29% fat is considered “average”

Podcasts

Note: The talks below discuss Joy’s clinical use of a low-carbohydrate diet for diabetes and weight management and relate to her former low-carb division (lchf-rd.com). BetterByDesign Nutrition is Joy’s long-standing Dietetic practice that has been in operation since 2008, and offers a variety of dietary patterns, including low-carb.

On November 23, 2022, I was a guest on Compassionate Conversations, a podcast hosted by Esther Kane, Registered Social Worker and Registered Clinical Counsellor.

We chatted about the emerging role of ketogenic diets in mental health, the 100-year history of a therapeutic ketogenic diet, as well as the need for individualized dietary approaches for those with compulsive overeating or food addiction. [Read my articles: 1) Do You Identify as a Food Addict? 2) Another Client Journey — freedom from food addiction]

The podcast was titled “Can a Low-Carb / Ketogenic Diet Help Curb Overeating?” and is also available in video form.

[The first few minutes of the podcast are an introduction to Esther Kane’s new series, and the interview with me begins at 2:44. Enjoy!]

On November 7, 2022, I chatted with Netta Gorman of the Life After Sugar podcast #105, where she asked about my adoption of a low-carb lifestyle, my book Low Carb Breads of the World, and my recent diagnosis with hypothyroidism. [Read my articles: 1) Low Carb Breads of the World – the book, 2) To Hell and Back – recovering from hypothyroidism (a Dietitian’s Journey)]

The talk is titled “You can eat bread and still be low carb,” but we speak about more than low-carb bread.

On September 9, 2022, I was a guest on Episode #241 of the Low Carb MD Podcast, hosted by Dr. Tro Kalayjian and Dr. Brian Lenzkes. We talked about my book, Low Carb Breads of the World, and my recent diagnosis with hypothyroidism, and the articles that I have written on that subject.

I was also a guest on the Low Carb MD Podcast Episode #141, where Dr. Kalayjian, Dr. Lenzkes, and I discussed fasting in combination with a low-carb diet and the importance of considering bio-individuality when considering a suitable dietary approach for a patient. We talked about the necessity to lower stress and get sufficient sleep as part of the long-term sustainability of a successful diet.

I was one of the first guests on the Low Carb MD Podcast Episode #7, where Dr. Kalajian, Dr. Lenzkies, and I discuss our shared struggles with weight loss following the standard dietary guidelines. I talked about how a low-carb approach combined with intermittent fasting altered my approach as a Registered Dietitian, and how I lost a significant amount of weight and put my type 2 diabetes into remission. I also spoke a little bit about my academic research in mental health nutrition, and Dr. Kalajian, Dr. Lenzkies, and I discussed why some people struggle with carbohydrate addiction, while others do not. [Read my articles: 1) 1977 Dietary Recommendations — forty years on, 2) Intermittent Fasting and Time Restricted Eating, 3) From the Mountains Through the Valleys – five year update]

On October 14, 2021, I was a guest speaker on the Food Junkies Food Addiction Summit. As I wrote about in Do You Identify as a Food Addict, the evening before the summit, I was given the list of questions that I was going to be asked, including “Do you identify as a food addict?” “How has food addiction impacted your life?” and “How old were you?”

I was also a guest on Episode #1651 of Vinnie Tortorich’s 1-on-1 Luminaries, where we discussed the benefits of a low-carb diet, my personal journey with weight loss, therapeutic ketogenic diets, and more.

On March 16, 2021, I was a guest on Laban Ditchburn’s, Become Your Own Superhero, a podcast dedicated to interviewing people who are considered experts in their fields, to help listeners learn optimal ways to live their lives. Listen to the interview on Laban Ditchburn’s Become Your Own Superhero.

On Thursday, June 20, 2019, I was invited to be the guest of Daniel Flahie and Scot Gubbels on Episode #41 of the Die Healthier Podcast. We discussed several topics related to low-carb-high-fat eating, including ketogenic diets and vegetarian approaches, and talked about prevailing dogma about nutrition. We also discussed my personal health recovery and weight loss journey, and how sleep, circadian rhythms, and blue light exposure play an important role in our overall health and well-being. [Read my articles: 1) Three-Year Health Recovery Anniversary – a personal story, 2) When to Eat and Not Eat, How Many Meals and Snacks]

Listen below:

On May 1, 2018, I was the guest of Brian Williamson, host of the podcast Ketovangelist, where we discussed my research, findings, and publication of research in mental health nutrition in a peer-reviewed journal, and how my research background eventually led to my interest in low-carbohydrate and ketogenic diets as therapeutic nutrition.

We also discussed the politics of nutrition, changes in Dietary Guidelines in both the US and Canada beginning in 1977, the obesity epidemic, and the role that I see for individual nutrition for helping those with type 2 diabetes and insulin resistance, as well as the comorbid disorders of high blood pressure, abnormal cholesterol levels, and obesity. [Read my articles: 1) When Fat Was Made the Villain, 2) Sugar Industry Paid to Shift Blame for Heart Disease to Fat]

Listen to the interview on Ketovangelist:

On February 19, 2019, I was interviewed by Dr. Siobhan Key, an MD who specializes in obesity medicine and who founded a weight management group called Weight Solutions for Physicians that provides weight management coaching to fellow physicians. She is certified by the American Board of Obesity Medicine and is a member of the Obesity Medicine Association (OMA), the Doctors of BC, and the Canadian Medical Association. Siobhan struggled with her own weight in the past and understands the specific challenges that physicians face being on-call and having a busy practice and home life.

In this interview, I provide tips for people seeking to lose weight on a low-carbohydrate diet, as well as practical ideas for getting whole food meals for people who lack the time to cook.

On August 9, 2020, I was one of three speakers, along with Dr. Paul Mason of Australia and Ivor Cummins of Dublin, Ireland, at Solving Healthcare’s Virtual Summit on a Low Carb and Ketogenic Approach to Health.

In my presentation, I address the common but mistaken belief that there is a singular entity known as ”the keto diet”, which is a very high-fat diet that includes heavy whipping cream, butter, bacon, avocado, and fatty cuts of meat. I present that there is a range of ”keto diets” from the popularized high-fat version to a high-protein, moderate-fat version that can be used for weight loss and improved metabolic health. I also talk about the several different types of therapeutic ketogenic diets that have historically been used as Medical Nutrition Therapy in the treatment of epilepsy and diabetes, and as adjunct treatment (along with chemo and radiation) in cancer, such as glioblastoma.

A Dietitian’s Journey – My weight loss and health recovery story

July 2017-July 2020

Below is a YouTube video that I made on March 16, 2017, when I started my own health recovery and weight-loss journey, which I called “A Dietitian’s Journey.” That title stuck and has been used on all articles that I have written from a personal perspective (posted under the Food for Thought tab, and marked “A Dietitian’s Journey”).

In March 2017, I was obese, had type 2 diabetes for the previous 8 years, and had developed dangerously high blood pressure. There is no mistaking that I was a very sick woman. You can hear it in my voice in the video below. I could barely walk and talk at the same time.

One Year Later: March 5, 2018

A year after I had adopted a low-carbohydrate lifestyle, I had lost:

• 32 pounds
• 8 inches off my waist
• 8 inches off my chest, 3 inches off my neck, and 1 inch off my arms
• No longer met the criteria for type 2 diabetes (achieved without medication)
• Blood pressure ranging between normal and pre-hypertension without medication
• Ideal triglycerides and excellent cholesterol levels

Two Years Later: Progress and Challenges

Two years after beginning my journey, I had lost a total of:

• 55 pounds
• 12-1/2 inches off my waist
• Significant reductions in my neck, chest, arms, and thighs
• Met the criteria for partial remission of type 2 diabetes
• Maintained ideal lipid levels and improved blood pressure

Four Years Later – March 6, 2021

March 6, 2021

Four years later, I took up hiking. To me, this seemed unreal, considering I could barely walk and talk at the same time when I began my journey.

Like most journeys, this one has had ups and downs with both “mountain top experiences” and “valleys”. One such “valley” was being diagnosed with profound hypothyroidism in June 2022, where it looked like I had gained 80 pounds after successfully losing and keeping off 55. From the mountains to the valleys, there is still no looking back, only forward.

I hope my story and persistence in pursuing health, despite various diagnoses, serve to encourage you.

To your good health!

Joy