GLIM is excited to welcome two new interns to the team!
GLIM is a small and mighty woman-owned team that welcomes interns each summer to support their educational journeys with integrative and functional medicine as they support GLIM's clients. Please join GLIM in welcoming Keren and Reagan to the Summer 2023 GLIMtern team!
Keren
I'm a recent graduate of Case Western Reserve University in Cleveland, OH where I studied Nutritional Biochemistry and Psychology. I have a background in diabetes prevention practices and eating disorder treatment and I'm really passionate about the integrative approach to healthcare. I love hiking, cooking for friends and family, and exploring the city!
Eggplant is one of my favorite vegetables, and babaganoush is a great way to enjoy it. Serve with veggies, crackers, or pita for a perfect appetizer or side dish at your next summer BBQ.
Reagan
I am a rising Junior at the University of Notre Dame. I am a science-business major on the pre-medical track, so I am thrilled to be interning at GLIM, as it combines my passion for healthcare and holistic approaches to wellness. The opportunity to witness firsthand the transformative impact of functional medicine on patients’ lives truly captivates me. I am constantly amazed by the power of treating the root causes of health issues rather than just the symptoms. In my free time, you will often find me out for a run or hitting the gym, as I believe in the importance of maintaining an active and healthy lifestyle. I also enjoy reading, playing guitar, and taking my dogs for walks along the lake. I am excited to contribute my enthusiasm to GLIM and make a meaningful impact on the health and well-being of others.
Favorite Vegetable: Brussels sprouts because they have a unique flavor and are very versatile in dishes. As a cruciferous vegetable, they are low in calories, high in fiber, and rich in vitamin K and high in vitamin C. While they have a slightly bitter taste, when properly cooked, they can provide a pleasant balance to savory dishes and they are quick and easy to make! My favorite way to eat brussels sprouts is roasted in the oven with olive oil, garlic, parmesan cheese, and seasoned with salt and pepper.