Aug 3, 2026 · 39 min · 10 segments
AIP Certified Coach and bioindividual nutritionist Marcia Murata Cesario joins Jaime and Marie-Noelle to explore how bioindividuality shapes AIP coaching. Marcia shares the family story that led her…
Marcia MurataGuestJamie HartmanHost
Marie-Noelle MarquisHostNow, I would love to dig a little more into your specific area of expertise.
So for listeners who's new to that idea, how would you explain it in your practice? Like not just in theory, but in practice.

Um, so my, um, my mentor is, her name is Julie Matthews and she is the, I think she's the mother of by individuality, but, um, you know, the term by individuality, um, was coined by Dr. Roger Williams.

So what I see in my practice usually is that people, regardless of their diagnosis, autoimmune diagnosis, they can react to certain foods that are considered healthy.

So biochemically, those foods contain compounds such as histamine, salicylates, or oxalates, and those may influence the release of these compounds in the body.

So some people just simply will not tolerate a lot of histamine, and some people will be very sensitive to oxalates.

I know there's a lot of sort of talk around whether oxalates are a real thing or not.

She has a complete work on what oxalates are and how they can drive inflammation in some people.

Some people, they come to me afraid of food and they don't understand how it can be possible eating a banana can trigger migraines, for example, or like just by eating an avocado can trigger migraines or hives.

And those may not be exclusively tied to gluten-containing foods or dairy or casein.
how would you say the bio-individuality itself changed the way that you approach, let's say reintroduction compared to that more one size fits all AIP? Yeah.
Now, I would love to dig a little more into your specific area of expertise.
So for listeners who's new to that idea, how would you explain it in your practice? Like not just in theory, but in practice.

Um, so my, um, my mentor is, her name is Julie Matthews and she is the, I think she's the mother of by individuality, but, um, you know, the term by individuality, um, was coined by Dr. Roger Williams.

So what I see in my practice usually is that people, regardless of their diagnosis, autoimmune diagnosis, they can react to certain foods that are considered healthy.

So biochemically, those foods contain compounds such as histamine, salicylates, or oxalates, and those may influence the release of these compounds in the body.

So some people just simply will not tolerate a lot of histamine, and some people will be very sensitive to oxalates.

I know there's a lot of sort of talk around whether oxalates are a real thing or not.

She has a complete work on what oxalates are and how they can drive inflammation in some people.

Some people, they come to me afraid of food and they don't understand how it can be possible eating a banana can trigger migraines, for example, or like just by eating an avocado can trigger migraines or hives.

And those may not be exclusively tied to gluten-containing foods or dairy or casein.
how would you say the bio-individuality itself changed the way that you approach, let's say reintroduction compared to that more one size fits all AIP? Yeah.
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