Barb Schiltz, RN

Barb photo


When I lived in Seattle in the late 1990s with my friend Molly, she arranged for me to work in the office where she worked.  The doctor was a holistic M.D. and employed a nutritionist named Barb Schiltz.  Actually, Barb, who had an undergraduate degree in nutrition, was studying at Bastyr University in Seattle for her master’s degree in nutrition, having moved from the East, as did Molly and I. She worked for a company called Metagenics and came to the doctor’s office once each week. All three of us were divorced and had similar philosophies about food (and men!) and I became friends with Barb through our mutual friend Molly.

Fast forward to this summer, when I learned from Molly that Barb’s name was on a book entitled The Ultimate Metabolism Diet by Scott Ridgen, MD, and at the bottom of the cover, there was another name: with Barbara Schiltz, RN. I called Barb and she sent me a review copy. (See mini-review below.) I also sent her five questions and her answers are printed below:

Question #1. Did your background as a nurse influence your decision to go to Bastyr for a master’s in nutrition?
Answer: Nutrition was the “rest of the story” that nursing didn’t cover! It was a perfect combination.

Question #2. Why did you choose Bastyr University?
Answer: Bastyr was the only accredited “alternative” program with a Masters in Nutrition at that time. I also needed a change in my life so a move to Seattle from NY was the perfect thing!

Question #3. What did you like best about your job with Metagenics?
3. My job was stimulating and always challenging. I so often saw people “get their life back!”

Question #4. What are you doing now?
Answer: I am trying to semi-retire! But I love what I do, so am still consulting with patients and with Metagenics and with various others to continue what I have been doing for over 20 years. I also garden every spare minute and volunteer in a program that makes lunches for kids who are homeless or hungry.

5. Any advice for midlife/older women and staying healthy?
Answer: To stay healthy as we get older, it is critical to exercise, eat whole foods, avoid sugars, and find your passion.



This book takes a unique approach to weight loss in that it focuses on people who have tried many different diets with no success. The author identifies these five problem areas as:

1. Carbohydrate sensitivity
2. Metabolic syndrome
3. Hormonal Imbalances
4. Food Hypersensitivities 
5. Weight gain with chronic illness & impaired liver detoxification

Using patient profiles, Dr. Rigden explores all these problem areas under the umbrella of switched metabolism, which the author describes as people with unique biochemical, metabolic and genetic issues that cause their bodies to store fat instead of burning it, so that these people are trapped in a cycle of fat storage instead of fat burning.

Dr. Rigden starts each chapter with a helpful glossary of terms to be used in that chapter. I found this to be most helpful.  he also intersperses the medical information with helpful information by Barb Schiltz. Barb is also the co-developer of the treatments for carbohydrate sensitivity, which includes a meal replacement program and a low glycemic index diet plan.

Barb is also the author of the tempting recipes at the back of the book. (One summer after I had moved back East, Barb, Molly & I went camping in Mt. Ranier and Barb supplied all of the food.  It was delicious!) My only regret is that there are not as many recipes as I would like. A nice follow up of this book would be a cookbook that employs all the suggestions made by Dr. Rigden and Barb to help people with the practical end of  the metabolic diet plan.  (Barb, this is a hint!) But I have printed one sample recipe below, which I plan to try for one of my fall menus and hope to post it later in the month. It is called White Bean Spread,* easy to prepare, and suitable for anyone on this diet plan.

The Ultimate Metabolism Diet is published by Hunter House and can be ordered directly from them at:  At $15.95 it is a bargain, especially if you identify with one of the five problem areas. It is also available through Amazon.

*White Bean Spread

Note from Barb’s recipe: You may use any mixture of light-colored beans, such as black-eyed peas, garbanzos, great northern, or white kidney beans (cannelloni).


2 cans (15 oz. cans) of above beans
1/4 cup tahini (sesame nut butter)
1/2 cup lemon juice
1 teaspoon lemon zest, optional
1/4 cup extra-virgin olive oil
3 cloves garlic, peeled
1 tablespoon ground cumin
one teaspoon cinnamon
1 teaspoon paprika
3 tablespoons tamari (low sodium soy sauce)

Put all ingredients in food processor and process until creamy. Add salt to taste as needed. Refrigerate or serve immediately with rye crackers or vegetable crudites, such as baby carrots, cucumber, and celery sticks, fresh green beans or sugar snap peas, radishes, and cherry tomatoes.  Use your imagination (broccoli or cauliflower florets or any veggies you like.

Yield: 3 cups






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