I founded Paleo on the Go, LLC (POTG) in February of 2012 with a brick and mortar location in Largo, FL. I studied chemistry at Georgia Southern University for two years after attending college and playing baseball in a competitive junior college baseball league in Northern Florida. Regardless of talent, my health was a huge challenge to play at that level. A formal education in Chemistry helped shape my perspective and in-depth comprehension of the science behind this logical, yet discouraged by the mainstream way of eating and living. The SAD diet (Standard American Diet) was completely void of current science, but had the marketing dollars to misinform. Think of the old food pyramid and even the current government supported food plate model.
I drew on this diverse background to embark on a new journey in the food business. Leading a company that produces meals using only the highest quality ingredients, including hard to source specialty items, proved to be an exciting challenge.
From the start, POTG’s business model was to make food accessible to all of the United States via paleoonthego.com. Creating truly amazing paleo and autoimmune protocol (AIP) meals, veggie sides, healthier desserts, bone broth, soups, sauces, etc., was what we set out to do, and that hasn’t changed a bit. Making our own bone broth with grass-fed beef bones and organic vegetables, and literally hand-crafting Chicken Pot Pies made with AIP flours and organic free-range chicken; are two examples of what “made from scratch” really looks like. POTG ships meals frozen in two days or less in order to maintain quality standards and integrity of our food. These recipes are not the easy meals we whip up for our families. These are dishes that require creativity, an extreme amount of man hours, and a lot of attention to detail.
I choose to live an AIP/paleo lifestyle if you can call “do this or die” a choice. After experiencing many years of suffering severe reactions to seemingly every type of food, even the most seemingly innocuous foods that doctors were promoting, I was at a loss for what to do. I was experiencing severe chest, throat, and esophagus pain, and could barely swallow food (we’re talking almost choking to death as often as once a week….pretty frightening.) I was later diagnosed with Eosinophilic Esophagitis or EoE, a type of autoimmune disease. EoE is just one of many autoimmune diseases, which all seem to start with poor gut health and broken biochemistry. I also experienced brain fog, stomach pain, chronic fatigue, and other various other ailments; just to name a few. I pursued natural and conventional methods alike, for many years, spending a lot of money and not seeing improvements. Soon after I essentially gave up on tests, treatments, and “wonder supplements” that didn’t work, and stumbled upon a new, yet ancient, way of eating and living that is made up of real food that reduces inflammation and subsequent gut damage, along with adhering to other healthy ways of living. I quickly dove into as much education as I could and realized that this very different way” of eating made a lot of sense and could be the answer I was looking for all along. Jumping right in with strict compliance yielded pretty immediate results.
Fast forward to 2019. I continue to see health improvements but still very much a work in progress. Although many of my symptoms have subsided; I stay as strict as possible to the autoimmune paleo protocol, and will be incorporating more of POTG’s ketogenic and Whole30 friendly offerings, along with coping with and mitigating stress.
I am excited about the successes in my personal health journey, but even more so, hearing success stories from other autoimmune disease sufferers through changing their diets and using POTG along the way.