Sitting in a doctor’s office with her then 6 year old daughter, Margie received the news that her daughter needed to eat gluten-free. The ‘actual’ wording the doctor used was … “When Anna Mae eats wheat and sugar, it makes a toxic punch in her that is burning little holes in her intestines.”
That single sentence sent Margie’s life passion in a whole new direction. Since that day, she has put her science education to work to learn everything she could to help her daughter to get, and stay, healthy. Today her daughter is healthy and happy. She has not developed any auto-immune diseases or disorders.
Educated as a biologist, with a specialization in microbiology, she began the process of training herself to become a Food Scientist. Her kitchen became her laboratory, and she has spent the past 14 plus years studying food cultures and incidence of diseases in those cultures. She began cooking with many different flours and ingredients.
What began as a mother fighting for her children’s health has grown into the founding of gfmama’s, a manufacturing company dedicated to the creation and innovation of food products made without ingredients from the grasses genus. In non-science terms that means no gluten, no grains and no grasses family (no corn, no rice and no sugar cane).
The passion that she has to help people to improve and maintain great health through healthy eating is enormous. As she says, “All foods can either help us or hurt us. So eat well, and live life to the fullest.”
Margie received a Bachelor of Science degree in Biology from Portland State University in 1987. She currently lives and operates her business in Henderson, Nevada.