About | Garson Nutrition

About Me

I'm Judith, a functional nutritionist passionate about transforming your health through evidence-based nutrition and lifestyle changes.

At 28, as a young mother of two, I was told that I needed a hysterectomy due to PCOS. That moment sparked my own journey into health and nutrition.

Fast forward, today I am a proud mother of six and grandmother of four— thriving thanks to the power of informed, intentional choices—and I'm here to help you do the same!

With a Master of Science in Food, Nutrition, and Health and certification as an Integrative and Functional Nutrition Practitioner, I combine the latest science with real-life experience.

I firmly believe in the power of personalized medicine. My approach is backed by clinical research, enriched by a multicultural perspective, and always tailored to your unique story.

Everyone’s health journey is different, and I'm here to give you sustainable, practical strategies designed for your life, your hormones and your health goals.

Your journey to better health and wellness starts here!!

Let’s take the first step together.

Education & Credentials:

CNS Candidate – Passed the board exam—yay!
IFNCP – Integrative and Functional Nutrition Certified Practitioner
MSc in Food, Nutrition, and Health – University College, Dublin
BSc in Modern Languages – Bristol University

Quirky, Random & Totally Me:

I’m married to Jack (who I love to bits—most of the time).
I’ve lived in Gibraltar, the UK, Thailand, and Italy—and now I call Israel home.
I’ve given birth in Gibraltar, Thailand, and Israel (yes, really).
I can work in English, Hebrew, and Spanish.
Thanks to a lifetime of travel, I speak Italian, French, and Thai well enough to get around, connect with people, and order a great meal.
In my 20s, I spent months trekking through the Peruvian Andes, carrying out qualitative fieldwork on women in the workspace.
My first job was at the BBC.
I co-founded Mavoi Satum, a non-profit that fights for women denied a religious divorce because a woman's freedom should never be negotiable.
I adore biochem—always have—and I’m thrilled to be back in the lab of real life, doing what I love.
I love to host. Our dining table often seats 20+ guests enjoying whatever cuisine I’m inspired by that week. Thai, Gibraltarian, Peruvian, Italian, Spanish, Portuguese, Syrian… they’re not just dishes, they’re pieces of my story.