THE FUTURE OF WHOLE-PERSON WELLNESS

For a long time, wellness has been shaped by trends, buzzwords, and rigid rules about how we should live. It’s often been reduced to programs, protocols, and the pursuit of

perfection.But the future of wellness looks different. It’s more personal. More grounded. And, to me, far more powerful. We are finally arriving at that sweet spot, where our stories and science come together creating a stronger framework for optimal well being. Here health is understood not as a checklist, but as something deeply individual.

Whole-person wellness recognizes that health is shaped not only by our biology, but by our experiences, our environments, and the choices we make every day. No two bodies respond in exactly the same way. Our genetic makeup matters but not in the deterministic way we once believed. Today, one of the most promising tools in whole-person wellness is DNA-based nutritional analysis.

Rather than prescribing a one-size-fits-all approach, nutritional DNA insights help illuminate how an individual’s body processes key nutrients, responds to certain fats and carbohydrates, manages inflammation, and detoxifies environmental exposures.

This information offers context, and a clearer understanding of how food can be used more intentionally to support the body’s natural strengths and vulnerabilities. When combined with high-quality ingredients, sustainable food systems, and mindful lifestyle choices, nutritional DNA analysis becomes a powerful guide, helping people move beyond trends and toward nourishment that truly works with their biology.

This is great news because for years, genetics were treated as destiny.

What you inherited was simply what you got.

But research now tells a different story. We have more influence over our health than we once thought. Our genes are not fixed instructions; they’re responsive. They listen. And one of the most powerful signals they receive comes from food. If the idea that food can influence how our genes behave sounds surprising, nature offers a remarkably powerful example.

Inside a beehive, worker bees and queen bees are genetically identical. Yet they live dramatically different lives. Worker bees labor constantly and live only a few weeks. The queen bee lives for years and has the capacity and strength to create an entire colony.

Interestingly, the difference isn’t genetics. It’s food. Queen bees are fed royal jelly, while worker bees consume nectar and pollen. Royal jelly doesn’t just provide energy, it activates specific genetic pathways that shape the queen’s anatomy, physiology, and longevity.

This has become one of the most widely cited examples of epigenetics; the science of how external factors, including food, influence which genes are turned on or off.

Of course, human biology is more complex, but the principle holds. What we eat matters not just as fuel, but as information, shaping how our bodies function over time.

This understanding couldn’t be more important right now.

With PFAS and other so-called “forever chemicals” increasingly present in our environment, the quality of our food matters more than ever. We can’t control every exposure. But we can choose foods that support detoxification, strengthen resilience, and help the body do what it was designed to do.

If food is one of the primary signals shaping our health, then how it’s grown matters. What it contains, and whatit doesn’t, matters. Our food must do more than fill us. It must support repair, resilience, and long-term well-being.

In a very real way, we need our food to be the royal jelly. We need our food to be the strongest most powerful source nourishment that supports the best expression of our biology, food that works with us, not against us.

Whole-person wellness is about understanding how our environment, our genes, and the food we eat interact every day, over a lifetime. Armed with that knowledge, we can move beyond trends and rules, and feed our bodies the cleanest ingredients that best support our unique genetic blueprint.

This is where the Future of Whole Person Wellness is going.

Toward cleaner, more sustainable ingredients. Toward food that works with our individual biology. Toward health that is resilient, personal, and finally,

truly powerful.

HONEYCOMB MUSTARD VINAIGRETTE

Raw honeycomb contains enzymes, polyphenols, and trace nutrients that are often lost in processed honey. Combined with high-quality olive oil, this vinaigrette supports antioxidant activity, digestion, and metabolic balance, with a quiet nod to royal jelly metaphor and all our Queen Bees. Makes about 3/4 cup.

Ingredients:

• 1 tablespoon raw honeycomb (cut from the comb)

• 2 tablespoons raw apple cider vinegar

• 1/2 teaspoon Dijon mustard

• 1/4 teaspoon sea salt

• Freshly cracked black pepper, to taste

• 1/2 cup high-quality extra virgin olive oil

• Juice and rind of 1/2 lemon

• 1/2 teaspoon freshly grated ginger root

• 1/2 teaspoon freshly grated turmeric root

Place the honeycomb in a small bowl and gently mash it with a fork to release the honey. Whisk in the vinegar, lemon juice, lemon rind, mustard, ginger root, turmeric root, salt and pepper. Slowly drizzle in the olive oil while whisking continuously until emulsified. Taste and adjust seasoning as needed.

Drizzle over any of your favorite greens like arugula or radicchio, roasted vegetables, or shaved fennel. Let it sit for a few minutes before serving so the flavors fully bloom.

Marci Moreau partners with GenoPalate, a science-based nutritional DNA analysis company, to help individuals better understand how their unique genetic makeup interacts with food. This partnership reflects her belief that informed, personalized nutrition is a cornerstone of whole-person wellness.

To purchase you own DNA analysis use my discount code MARCIMOREAU