Dr. Belinda Irem Ardal

As a 72-year-old with newly diagnosed type 2 diabetes, I was overwhelmed and scared. Dr. Belinda İrem Ardal didn't just give me a diet list; she sat with me for nearly an hour at Acibadem Atasehir Hospital, drawing colorful diagrams of how different foods affect my blood sugar. She created a 'Mediterranean-Turkish fusion' meal plan that incorporated my favorite lentil soups and olive oil dishes. Her follow-up call two weeks later to check on my adaptation was something I've never experienced in 50 years of doctor visits. My HbA1c dropped from 8.7% to 6.9% in three months, and I actually enjoy eating now.

Our 8-year-old son developed severe food neophobia after a choking incident, refusing anything but white bread and milk. Pediatricians referred us to Dr. Ardal as a last resort. Using what she called 'culinary play therapy,' she transformed her consultation room into a food exploration lab at the hospital. She had him 'interview' vegetables with a toy microphone and create 'flavor maps' of fruits. Within six sessions, he ate roasted carrots and grilled chicken. She even coordinated with his school cafeteria staff. We didn't just get a dietary plan; we got our curious eater back.

I was rushed to Acibadem Atasehir after collapsing at a business dinner—turned out to be severe electrolyte imbalance from a fad keto diet combined with marathon training. Dr. Ardal was consulted emergently at 11 PM. Instead of lecturing me, she analyzed my fitness tracker data alongside my bloodwork, showing me exactly how my restrictive diet was destroying my performance. She designed a 'periodized nutrition' plan that syncs with my training cycles. The unexpected detail? She contacted a colleague in sports medicine to co-manage my case. I've since completed two half-marathons with better times and zero crashes.

Following complex bariatric surgery, my relationship with food became traumatic. Dr. Ardal approached my follow-up visits as nutritional psychology sessions. She used a 3D-printed stomach model to show me exactly what was happening internally when I ate. Her 'mindful eating for surgical patients' protocol—complete with specific chewing exercises and temperature guidelines for foods—was revolutionary. When I developed an aversion to protein shakes, she formulated seven alternative Turkish-based high-protein recipes using ingredients from my own kitchen. She treats the person, not just the chart.