Diet. Hande Ucak Gunduz Reviews

When our 6-month-old twins were diagnosed with severe food protein-induced enterocolitis syndrome (FPIES), we were feeding them only elemental formula. Dr. Hande pioneered a 'mother's milk bridge' by analyzing my breastmilk and gradually introducing cooked foods through flavor exposure. At 18 months, they now eat modified family meals. She saved our breastfeeding journey and their relationship with food.

As a 72-year-old retired chemistry professor with chronic kidney disease, I'd been told my dietary restrictions made nutrition impossible. Dr. Hande didn't see limitations, she saw chemical equations. She created a 'molecular gastronomy' approach using pH-balanced ingredients I could actually enjoy. My kidney function stabilized for the first time in five years, and I'm now teaching my grandchildren about food science through her recipes.

My 8-year-old daughter, diagnosed with severe eosinophilic esophagitis, could only tolerate seven foods. After six specialists gave up, Dr. Hande spent three months developing a 'food ladder' using Turkish regional ingredients we'd never considered. She turned each new food introduction into an adventure story. Now my daughter eats 27 foods without reaction and calls Dr. Hande her 'food fairy.'

As a professional marathon runner at 31, I was diagnosed with hereditary hemochromatosis right before the Olympic trials. Every nutritionist wanted to restrict everything. Dr. Hande analyzed my sweat composition and created an 'iron-shedding' diet synchronized with my training cycles. Not only did my iron levels normalize, but I also achieved a personal best and qualified, all while eating more than ever.

When my husband suffered a massive stroke at 58, his swallowing reflex was destroyed. The hospital said he'd need a feeding tube permanently. Dr. Hande developed a 'neuroplasticity through taste' program using temperature gradients and specific Turkish spices to retrain his brain. After four months, he ate his first full meal of mercimek çorbası. She gave us back our dinner table conversations.

I'm a 24-year-old software developer with Crohn's disease who moved to Bursa for work. During a flare-up, I couldn't keep anything down. Dr. Hande created a 'modular nutrition' system using local Bursa ingredients, coded like my software, if one component failed, another could substitute. My inflammation markers dropped 60% in eight weeks, and I've started hiking Uludağ again.

My 45-year-old sister, a breast cancer survivor, developed severe cachexia during treatment. At 38kg, she'd given up. Dr. Hande didn't just create a diet, she built a 'taste memory palace' using scents and flavors from our childhood in Antalya. The emotional connection made her want to eat again. She gained 12kg in three months and just reopened her ceramic studio.

As a 17-year-old competitive swimmer with newly diagnosed type 1 diabetes, I was terrified of insulin and food. Dr. Hande turned carb counting into a swimming metaphor, 'carbohydrate laps' and 'insulin strokes.' She even created pre-race meals based on my lane position. My A1C is now 5.8, and I took gold in the national youth championships last month.

I'm a 63-year-old widow with congestive heart failure who couldn't follow low-sodium diets because everything tasted like cardboard. Dr. Hande taught me Ottoman spice combinations that trick the palate without salt. She even visited the Bursa spice bazaar with me. My edema decreased by 70%, and I've started hosting iftar dinners again, something I hadn't done since my husband passed.

My 29-year-old son, an engineer with autism, developed ARFID and would only eat white foods. Dr. Hande created a 'spectrum expansion' plan using food science experiments. She had him engineer 'color bridges' between foods. After nine months, he eats 14 colors of food voluntarily and presented his food engineering project at his company's innovation fair.

As a 50-year-old fisherman with gout and no kitchen (I live on my boat), every diet failed. Dr. Hande designed a 'galley-proof' system using canned fish, sun-dried vegetables, and portable Turkish staples. She mapped Marmara Sea ports where I could find specific ingredients. My uric acid levels normalized, and I'm pain-free for the first fishing season in a decade.

Our 12-year-old daughter, a ballet dancer, developed orthorexia after a coach's comment. She was surviving on 800 calories daily. Dr. Hande reframed nutrition as 'choreography for cells,' creating meal plans that mirrored dance structures, 'nutritional pirouettes' and 'metabolic adagios.' Her period returned after 14 months, and she recently danced her first full-length Giselle.

I'm a 41-year-old journalist with celiac disease who must travel constantly for work. After being glutened in three countries, I was ready to quit. Dr. Hande created a 'global gluten-free passport' with emergency phrases, safe street food modifications, and a microbiome rescue protocol. I've since reported from 11 countries without incident and published a book about food-safe travel.

My 80-year-old mother with advanced dementia stopped recognizing food. Dr. Hande used 'taste time travel', recreating exact flavors from her 1950s wedding feast and 1970s family recipes. The familiar tastes triggered memories and eating reflexes. She now feeds herself again, and we've recovered lost family recipes through this process. It's the most profound gift.