JANUARY 2012 By Misty Higgins At age 40, Kimberly Huney-


cutt found herself unhealthy, aged beyond her years, and tired after a life spent in the sun and eating a traditional Ameri- can diet of processed foods. She had suffered a stroke and other medical problems, was missing work, and knew she had to take control of her health—and her life.


She made a commitment to


change her life through what’s known as a Paleo diet. “I start- ed eating properly prepared, nutritionally-dense foods. I started eating different things in the right proportion. I began really choosing whole foods, things that were alive at one time.” It facilitated a transforma-


tion—a complete turnaround of her medical problems, the loss of 30 pounds, a new life- style, and boundless energy. At 44 the Harpers Ferry resident has experienced dramatic out- ward physical change. The best reward though, she says, can- not be seen in her appearance; rather, the way she feels. “It’s been pretty amazing,”


Huneycutt said. “I want to tell everyone they can feel fabulous after 40.” Now Huneycutt runs 10Ks and has not missed a day of work in “a really long time.” The modern dietary regimen


known as the Paleolithic diet, also popularly referred to as the


caveman diet, Stone Age diet, and hunter-gatherer diet, is a nutritional plan based on the presumed ancient diet of wild plants and animals that were typically consumed during the Paleolithic era—a period that ended with the development of agriculture.


In common usage, the “Pa-


leolithic diet” also refers to the actual ancestral human diet. Centered on commonly avail- able modern foods, the “con- temporary” Paleolithic diet consists mainly of fish, grass- fed pasture raised meats, veg- etables, fruit, roots, nuts, and excludes grains, legumes, dairy products, salt, refined sugar, and processed oils. First popularized in the mid-1970s, the Paleolithic di- etary approach is controversial among dieticians and anthro- pologists, with some calling it a fad diet. Honeycutt says she has researched the ancestral diet and argues it is solid. She says she was pre-diabetic a year ago. Today her blood sugar is at a normal range of 90. Her cho- lesterol ratio is normal. She has more energy than she has ever had. “It’s been really amazing,” she said. And of the controver- sy, she adds, “I’m willing to go out and fight the fight.” Honeycutt is quick to point out she is not a registered dieti-


cian. She is a licensed massage therapist and a wellness and nutrition coach. Her business, Harpers Ferry Massage Thera- py and Wellness Center, offers massage, weight-loss counsel- ing, nutrition education, and private sessions in nutritional therapy. She suggests consulting


a doctor before making life- changing decisions about health and diet. She also believes that diet is not a replacement for medical care or medicine. “There is definitely a place for medicine. But so many things can be prevented or turned around through diet,” she said. At the time of the year


where many are looking at New Year’s resolutions and improving health, Huneycutt also said it’s important to have a plan. “Health is like building a house,” she said. “You need a plan. Change is hard. You need a plan and it helps to have someone to talk to,” Huneycutt


added. Groups are good because members provide support, she said.


Huneycutt’s 12-week weight-


loss group program, “Get at the Roots,” begins in January. It examines digestion, hydration, mineral balance, food sensitiv- ity, yeast overgrowth, blood sugar, stress, and adrenal fa- tigues and hormonal imbalanc- es. “We get at the root of why people gain weight. It’s not as simple as calorie in calorie out,” she said. “We get the body healthy so you can lose weight. It’s a lifestyle change.” Huneycutt, the program is successful thanks to its sim- plicity. “It’s going back to our roots. Things like ‘eggs are good and fat doesn’t make you fat.’ The diet includes food you can get at the grocery store, she added. “I really do believe in it,” she


said. “I have someone who was feeling like crap for so long, then they start bubbling up in-


JANUARY 2012 Wellness Coach Inspired To Inspire


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side. That is what really tickles me. You don’t realize you felt bad for so long until you start feeling good.” “It’s not just a business for


me,” she said. “If I didn’t have a family to feed, I would do this for free.”


Huneycutt also offers free


wellness seminars. Topics in- clude; “Food and your mood,” “Is what you’re eating, eating you?” and “Healthy grocery shopping.” For information, 304-535-


1599 or www.harpersferrymas- sageandwellness.com or Kim- Huneycutt@msn.com.


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