Dr. Duygu Gençel

A 28-year-old competitive freediver from Istanbul, Mehmet, consulted Dr. Gençel after experiencing severe post-dive muscle cramps and fatigue that threatened his career. His extreme low-body-fat diet for buoyancy control was causing electrolyte imbalances. Dr. Gençel designed a unique 'depth-phased nutrition plan' with specific pre-dive, depth-hold, and recovery protocols using Mediterranean seafood and targeted mineral timing, completely resolving his cramps within three weeks and improving his breath-hold times.

Elif, a 72-year-old retired miniature painter with early-stage Parkinson's, struggled with medication-induced constipation and hand tremors that made eating difficult. Dr. Gençel created a 'texture-modified Ottoman cuisine' plan, focusing on high-fiber purees from traditional dishes like lentil soup and eggplant spreads, served at specific temperatures to enhance swallow safety. She also introduced tremor-friendly utensil adaptations. Elif's gastrointestinal function normalized, and she regained 4 pounds over two months while continuing her art.

Kaan, a 16-year-old esports prodigy from a wealthy family, was admitted with severe metabolic syndrome and gaming-related repetitive strain injuries. His diet consisted entirely of energy drinks and delivery food during 16-hour gaming sessions. Dr. Gençel implemented a 'cognitive performance nutrition' intervention, scheduling specific macro-nutrient timed snacks around tournaments, introducing anti-inflammatory spices for joint health, and working with his team's coach to integrate mandatory 'fueling breaks.' His reaction times improved by 11%, and he lost 8 kg in three months.

Aisha, a 34-year-old Syrian refugee and former mathematics teacher, presented with severe iron-deficiency anemia and PTSD-related appetite loss. Traditional treatment failed due to food insecurity and traumatic associations with certain foods. Dr. Gençel collaborated with a cultural mediator to develop a nutrition plan using affordable, locally-sourced ingredients that resembled familiar Damascus dishes, incorporating iron-rich wild greens from Turkish cuisine. She also connected Aisha with a community garden project. Her hemoglobin levels normalized after four months.