“Health is not a diet plan, but a lifestyle. Understand your body, your strengths, and your limits and use this knowledge to make a change. Stop dieting, start living.” — Manuel Villacorta
Registered Dietitian. Educator. Author. Speaker. Spokesperson.
A nationally recognized, award-winning registered dietitian with more than 16 years of experience as a nutritionist, Manuel Villacorta, M.S., R.D., is a respected and trusted voice in the health and wellness industry. He is the founder of Eating Free, an international weight management and wellness program, and one of the leading weight loss and nutrition experts in the country. He is the author of Eating Free: The Carb-Friendly Way to Lose Inches, Embrace Your Hunger, and Keep the Weight off for Good (HCI, May 2012) and Peruvian Power Foods: 18 Superfoods, 101 Recipes, and Anti-aging Secrets from the Amazon to the Andes (HCI, October 2013).
Manuel served as a national media spokesperson for the Academy of Nutrition and Dietetics (2010-2013), and currently acts as a health blog contributor for The Huffington Post, an on-air contributor to the Univision television network, and a health and lifestyle contributor for Fox News Latino. Manuel is the owner of San Francisco-based private practice, MV Nutrition and the recipient of five ‘‘Best Bay Area Nutritionist’’ awards from the San Francisco Chronicle, ABC7 and Citysearch.
His warm, approachable style and his bilingual proficiency in English and Spanish have made him an in-demand health and nutrition expert on local and national television and radio channels, as well as in articles appearing in print publications and online. Manuel is a compelling, charismatic speaker.
Manuel has acted as a media representative for food companies such as Foster Farms, Egglands’ Best "California Latino 5-A-Day Program" and "Got Milk." He is now the chief of public relations and spokesperson for the Pichuberry company.
Born and raised in Peru, Manuel makes his home in San Francisco. He earned his bachelor of science in nutrition and physiology metabolism from the University of California, Berkeley, and his master of science in nutrition and food science from San Jose State University. He has been the recipient of numerous prestigious awards for his research and contributions to the field of dietetics.
The Peruvian Power Foods Book
Peruvian Power Foods: 18 Superfoods, 101 Recipes, and Anti-Aging Secrets from the Amazon to the Andes
While superfoods have entered the health conversation in recent years, many people are unaware that some of the most powerful foods on the planet hail from Peru. Not only are these superfoods teeming with healing effects, they are also packed with flavor, transforming ordinary, everyday healthy meals into the extraordinary.
Peruvian Power Foods introduces the top superfoods from the Andes to the Amazon and their myriad health benefits. Choosing from more than 100 recipes, you'll learn traditional and innovative dishes inspired by one of the most exciting cuisines today, celebrated by chefs around the globe. From super-quick smoothies and energy-packed breakfasts to sublime entrees, cocktails and more, you can satisfy your palate while eating for longevity and vitality. Indulge yourself with:
From Peru to your plate, this power food makeover will allow you to enjoy optimal health and optimal flavor one meal at a time.
“For thousands of years, Peruvian agricultural engineers have researched and cultivated countless foods that are
today the basis of the global food chain: tubers, grains, corn, peppers, tomatoes, peanuts and more. But along
the way, there were many other hidden treasures that remained undiscovered outside Peru. Besides offering
delicious, exotic flavors, these powerful ingredients provide incredible nutritional and medicinal powers.
Today, Manuel Villacorta and Jamie Shaw reveal the secrets of these magical foods, adding to the great repertoire of Peruvian foods that has always been shared with the world. I am delighted to recommend this book because readers will learn about the considerable health benefits, but also the practical and delicious ways to incorporate these foods into everyday cooking.” — Gastón Acurio — .
Gastón Acurio is a chef, writer, entrepreneur, and ambassador of Peruvian cuisine. He owns 28 restaurants around the world, including Astrid y Gastón, Panchita and La Mar. In 2013, Astrid y Gastón was awarded the #14 spot on the San Pellegrino list of The World's 50 Best Restaurants. He is author of 20 books, and host of the weekly TV show, La Aventura Culinaria. Acurio is credited with starting the gastronomical revolution in Peru.
Watch Peruvian Power Foods Book on TV
the Eating Free Book
In Eating Free: The Carb-Friendly Approach to Lose Inches, Embrace Your Hunger, and Keep the Weight Off for Good (HCI Books; May 21, 2012; $15.95; Original Trade Paperback; ISBN-13: 978-0-7573-1635-7), author Manuel Villacorta, RD, MS, CSSD, noted nutrition counselor and weight-loss expert, reveals why the prevailing wisdom on weight loss—low-calorie, no carbs, high-intensity exercise—sharply clashes with the facts of human biology and human nature, setting dieters up for failure, again and again. He offers a welcome alternative: a scientifically sound, sensible, effective, and truly pleasurable way of eating.
Why Eating Free isn’t just another diet book
Eating Free sheds light on a little-known hormone, ghrelin, which controls our
hunger (the need to eat), drives our appetite (the desire to eat), and works to
manage our metabolism and ability to burn fat only when it is fed, regularly
and well. To keep ghrelin and its power to provoke cravings in check, Manuel
Villacorta advocates eating—beginning with breakfast, within an hour after
waking, and then every three to four hours;
Eating Free also calls attention to the role of sleep in weight loss. Based on studies, ghrelin (and appetite) increases when sleep is reduced to four or five hours a night, from the ideal six to eight hours;
Eating Free urges dieters to welcome back carbs, a macronutrient needed to control ghrelin spikes. The average brain needs 130 grams of carbs per day to function optimally;
The Eating Free program achieves steady, sustainable weight loss—with an 84 percent success rate among Villacorta’s clients. (Other diets, on average, have an 85 percent failure rate!). Eating Free presents a “newtrition” combination for optimal fuel and quality weight loss: 45 percent carbs, 30 percent protein, and 25 percent fats;
Eating Free refutes the focus on grueling, daily exercise for weight loss. Research shows that losing weight is 80 percent nutrition and lifestyle. Plus, rigorous workouts cause ghrelin to spike, particularly in women;
Eating Free demonstrates that weight loss is about a whole balance of factors, including our stress levels. Cortisol production, due to everyday stress, can be a huge barrier for weight loss. Stress is toxic to our well-being, so self-care isn’t just a nice idea; it’s essential to effective weight loss;
Manuel Villacorta is on a mission to get Americans eating with elegance. Villacorta encourages everyone to eat the way his family dined in his native Peru—taking the time to savor all kinds of food, in moderate portions, and share the joy of eating with family and friends.
Watch eating free Book on TV
If you are a small business, association, or corporate, non-profit, or government organization, invite Manuel Villacorta to educate your team members, empower them to make the right food choices and motivate them to take charge of their own health.
Manuel is a compelling, charismatic communicator. As a speaker, he is often praised for making audiences feel heard, motivated and engaged. He is often invited to speak at annual state and national conventions for organizations, associations and corporations as part of their wellness strategy. He also speaks to a small to very large groups brown bag lunch and learns. Known to educate team members about the truth surrounding food, Manuel empowers his audiences to make the right choices and motivates them to take charge on their own health. According to many clients, Manuel's enthusiasm and encouragement has changed their lives.
Some examples of clients include:
AOL, Facebook, IDO, Delta Airlines, Gymboree, McKesson, Williams Sonoma, Charles Schwab, San Francisco AIDS Foundation, Avon Walk for Breast Cancer, San Mateo Public Health Department, California Dietetic Association, Academy of Nutrition and Dietetics, California Women Infants and Children Association, among others.
Watch Manuel on action as speaker
With his 16 years of experience in the field of food and nutrition, and published a uthor, Manuel is a respected and trusted voice in the health, wellness, and food industry. Manuel has extensive experience working as a spokesperson. He acted as a national spokesperson for the academy of nutrition and dietetics, which made him an in demand bilingual spokesperson.
He has represented national food companies such as Eggland’s Best, Pop Chips. He has also served as a spokesperson for statewide campaigns for the “California Latino 5-A-Day Program” and “Got Milk”.
He acted as a media representative for the brand Foster Farms (one of the largest chicken producers on the West Coast). Their campaign enlisted him as their trusted Foster Farms’ nutritionist to serve as the key spokesperson. He acted as a primary brand ambassador to discuss the health attributes of Foster Farms’ chicken compared to “plumped” chicken competitors, and further explained the contribution of high-sodium consumption and other poor nutrition habits to ailments prevalent in the Latino community such as cardiovascular disease, high blood pressure, diabetes and obesity.
The program was widely successful in informing consumers about plumping and convincingly differentiating Foster Farms’ truly natural products from the saltwater-injected products of its competitors. The event strategy helped forge over 400,000 personal interactions with consumers and media hits yielded over two million media impressions. By the end of 2009, their efforts resulted in increasing brand awareness and maintaining Foster Farms’ position as the preferred poultry brand of Latino consumers in California, despite the brand’s premium price and an economic recession. Furthermore, company research revealed that PR initiatives had a high recall rate among Latino consumers.
Manuel is now the Chief of Public Relations for the Pichuberry Company and is responsible for developing and conduction Pichuberry’s public relations campaigns regionally, and nationwide.
Watch Manuel on action as spokesperson