Karren-Lee Addictionology® is the only addictions practice that effectively deals with use and abuse of processed foods. The company’s founder Dr Raymond is an accomplished, motivated author, addictions practitioner, academic, and researcher publishing in high-impact medical journals.
Karren-Lee Raymond’s academic profile includes a PhD (addiction); B. Soc. Sc. (Psych) Hons (1st class) USC; B. Beh. Sc (Psych) QUT; Dip. Couns, (Counselling College of Australia). MC (current).
Karren-Lee’s research focuses on the processed food addiction concept being analogous to alcoholism – a physical allergy known as the phenomenon of craving, coupled with a mental obsession (an enduring lack of willpower to abstain from ingesting processed food daily). Hence, prevention and treatment of processed food addiction is the same as treating other addictive diseases such as alcoholism and drug addiction.
Dr Raymond, “The problem is this, the mind of the processed food addict is destroying the body (like a powerful magnet compelling the individual they must ingest processed food even against their will), and in reverse the body is destroying the mind (a physical allergy kicks in a craving that can only be satisfied by ingesting more processed food). The conclusion for a processed food addict is, they cannot ingest because of the body, and they can’t quit because of the mind, then the individual is powerless over processed food (addictive substance) and of course one’s life is going to become unmanageable.”
Through treatment based on abstinence from the addictive substance – processed foods, processed food addicts can live happy and healthy lives.
Raymond, K-L., & Lovell, G. P. (2015). Food addiction symptomology, impulsivity, mood, and body mass index in people with type two diabetes. Appetite, 95, 383-389, doi:10.1016/j.appet.2015.07.030
Raymond, K-L., & Lovell, G. P. (2016). Food Addiction Associations with Psychological Distress among People with Type 2 Diabetes. Journal of Diabetes and its Complications. 30, 651-656, doi: 10.1016/j.jdiacomp.2016.01.020
Raymond, K-L., Kannis-Dymand, L., & Lovell, G. P. (2016). A graduated food addiction classification approach significantly differentiates obesity among people with type 2 diabetes. Journal of Health Psychology, 1-10, doi: 10.1177/1359105316672096
Raymond, K-L., Kannis-Dymand, L., & Lovell, G. P. (2017). A Graduated Food Addiction Classifications Approach Significantly Differentiates Depression, Anxiety and Stress among People with Type 2 Diabetes. Completed – currently in review – Diabetes Research and Clinical Practice. 132, 95-101 http://dx.doi.org/10.1016/j.diabres.2017.07.028
Raymond, K-L., Kannis-Dymand, L., & Lovell, G. P. (2017). Impulsivity, Processed Food Addiction Classifications and Type 2 Diabetes: Implementation of a Standardised Clinical Screening Battery, employing Mild, Moderate or Severe Severity Levels. Currently ready for submission (Research shared at ISAM 2017 UAE Abu Dhabi).
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