The Longevity Fasting Diet (LFD) was developed by Vicky Plaistowe and Darren Blackwell, founders of wholefood eatery Sip Kitchen, and Integrative Nutritionist Kaytee Boyd, founder of The Boyd Clinic, from their mutual interest in the vast health benefits of fasting. With their combined knowledge of food, nutrition and health, and the research on the Fasting Mimicking Diet by biogerontologist and cell biologist Dr Valter Longo of the Longevity Institute, they created the Longevity Fasting Diet.
Currently, Kaytee splits her time between a busy clinic in Auckland, online consultations, as well as a cancer masterclass workshops for patients, nutritionists, dieticians, healthcare staff/nurses, and the wider community. These courses and workshops range in content from fundamental principles to specific diet interventions, lifestyle and circadian manipulation, immune support, hormone balancing, the importance of glucose IGF-1 and insulin control, sensitising agents to biohacking of genetic expression of healthy cells to create optimal health.
Kaytee has been passionate about fasting her whole career and includes intermittent fasting into her own personal wellness routine. She has followed the research on fasting with great interest and has found it to be an important tool when treating patients with cancer, multiple sclerosis and diabetes.
Sip Kitchen was founded by Vicky Plaistowe and Darren Blackwell in 2014 from their passion for creating healthy and nourishing food. They have taken this passion and closely followed the research on fasting and fasting mimicking diets and have adapted fasting into their own lifestyles. From this, they created their own fasting mimicking diet - the Longevity Fasting diet. On top of running two successful wholefood eateries in Auckland, they have worked tirelessly to develop a fasting mimicking diet that is organic, seasonal, nutrient dense, plant based and meets the specific nutrient requirements of a fasting mimicking diet. They are both also completing qualifications to further advance their knowledge in nutrition.