Sarah Bedell Cook

Guest Writer

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Sarah Bedell Cook

Sarah Bedell Cook, ND

Sarah Bedell Cook, N.D., is a medical writer and a copywriter for the integrative medical community. She holds a Naturopathic Doctorate from Southwest College of Naturopathic Medicine, a certificate in biomedical writing, a professional diploma in digital marketing.

As a StoryBrand Certified guide, Cook helps clinicians and small business owners with brand messaging, copywriting, and websites. Connect with her at ND Pen.

Articles by Sarah Bedell Cook

Lyme Disease, Homeoprophylaxis, and Wildcrafted Herbs

Staying informed on the ever-changing landscape of medicine and natural therapies can be downright impossible. One way to keep current on research and clinical practice is to attend professional conferences. Learn about Lyme disease, homeopathy, and wildcrafted herbs reviewed at the American Association of Naturopathic Physicians (AANP) Conference 2019.

Healing the Gut: Top Articles from 2018

There are many things that can compromise the gut, with serious consequences. Learn what the experts are saying about ways to heal the gut.

Conference Summary: Colorado Association of Naturopathic Doctors

The Colorado Association of Naturopathic Doctors gathered at their 6th Annual Conference under the overarching theme of “Overcoming a Challenged Immune System.” Presenters spoke about rapid-response herbs, mucosal immunity, inflammatory arthritis, and the modulation of lipopolysaccharides.

Natural Flu Prevention

The best way to prevent the flu is by living a lifestyle that supports a healthy immune system. Dr. Sarah Bedell Cook discusses evidence to support the benefits of healthy lifestyle, healthy diet, and nutritional supplementation for flu prevention.

What To Do When You Get the Flu

Dr. Sarah Bedell Cook shares recommendations for rest, hydration, diet, and supplements to help you recover from the flu.

Dirtier than the Dirty Dozen: What Parents Need to Know about GMO

There is a category of toxic foods that has been creeping into our food supply since the mid 1990s. The safety of these foods has never been proven. Two of the most prevalent genetically modified foods are soy and corn.