Dee McCaffrey is an organic chemist turned nutritionist and weight loss expert who lost 100 pounds and has kept the weight off for over three decades. She is an internationally acclaimed author of  The Science of Skinny and The Science of Skinny Cookbook.  Woven throughout her books, seminars and cooking classes is a personal message of hope, empowerment, and courage for making lasting lifestyle changes.Dee earned her Bachelor of Science degree in Environmental Chemistry from San Jose State University in 1993. In 2000, she returned to the classroom to become formally trained in nutrition education at Bauman College, earning the title of Certified Diet Counselor and Nutrition Educator.  Some years later she earned a master's degree in Human Clinical Nutrition at Maryland University of Integrative Health.During the years in which she practiced chemistry, Dee became intimately familiar with the chemical names and toxic properties of many common environmental pollutants, particularly those used in and on America’s food supply.  One evening, while reading the list of ingredients on the box of cake mix she was making for her evening snack, she discovered that the cake mix contained a chemical ingredient that she also used in her lab work as a chemical degreaser.  She began to question what effect that chemical, and perhaps many other chemical food additives, were having on her health.  That question changed the course of her life.By applying what she learned in the lab to what was on her plate, she made the connection that pesticides, preservatives, flavorings, colorings, and refined carbohydrates affect body chemistry in such a way that balanced health is difficult to sustain.  It was this understanding that led to a dramatic transformation in her life—she overcame a decades-long battle with obesity and food addiction by eliminating refined sugar, flour and processed foods from her diet.  The result was a 100-pound weight loss, which she has sustained for nearly thirty years.  Since earning her certifications in nutrition, Dee has become a trailblazer, coining the term “processed-free” to describe her nutrition philosophy of moving away from processed foods to eating foods in their closest-to-natural form.  Her private nutrition counseling practice specializes in personalized food plans to help clients find the right nutritional balance for their health goals and lifestyle. Dee frequently conducts nutrition lectures and cooking classes at venues throughout the United States. She has been featured in local and national print, including Women’s World Magazine, Quick and Simple Magazine, First for Women magazine and Obesity Help Magazine. Dee has appeared on numerous TV and radio shows throughout the U.S. and Canada, including National Public Radio (NPR), The Doctors, Better TV, The List, and The Dr. Steve Show.Dee ran the Culinary World and was the featured expert at the annual American Diabetes Association Expo/Phoenix, one of the largest diabetes programs in the country, for three consecutive years from 2008 to 2010.  She has also been a featured speaker at the Arizona Children’s Obesity Conference, The Mogollon Health Alliance Women’s Wellness Forum and the National Library of Traditional Medicine Conference. She was the keynote speaker for a World AIDS Day event at AIDS Connecticut in 2015. Dee and her husband Michael McCaffrey are the founders of Processed-Free America, a non-profit organization dedicated to bringing a global awareness of the effect processed foods have on our health, and the healing properties of natural whole foods. They are also the hosts of the informative weekly podcast Diet Science, providing new cutting-edge information on health and nutrition topics. In addition to her published books, Dee has developed an award-winning nutrition curriculum for children, and a certification program for adults to who want to teach the Processed-Free lifestyle to people in their communities.  Dee is an adjunct faculty member in the nutrition department at The Southwest Institute of Healing Arts in Tempe, Arizona, and also teaches nutrition to nursing students at Fortis College.  She is a professional member of the National Association of Nutrition Professionals (NANP), the American Nutrition Association (ANA), the American Society for Nutrition (ASN) and the  American Association of Nutritional Consultants (AANC).   To learn more, please visit www.processedfreeamerica.org.