Abby Langer

A Registered Dietitian since 1999, Abby Langer has established herself as a leading authority in evidence-based nutrition and a vocal critic of diet culture. Langer began her extensive career by working in hospital settings, gaining experience across medicine, gastroenterology, and intensive care units. She dedicated a decade to primary care, providing nutritional guidance to diverse age groups from infants to the elderly, and further served as the Clinical Lead dietitian at two major hospitals in Toronto. In 2013, Langer founded Abby Langer Nutrition, which quickly evolved from a side project focused on blogging and recipe development into a full-time, thriving business.

This venture now encompasses a successful counseling practice, the authorship of a bestselling book, and the creation of specialized courses aimed at supporting women’s nutrition in midlife. Her expertise is widely recognized, leading to her appointment as a member of the Men’s Health Magazine Nutrition Advisory Board. Langer is the author of the bestselling book, ‘Good Food, Bad Diet,’ published by Simon & Schuster in 2021. The book delves into the psychology of dieting and offers actionable advice for cultivating a healthy relationship with food devoid of guilt, leveraging her extensive experience to counteract the negative impacts of pervasive diet culture.

She regularly contributes as an expert to prominent media outlets including CBC, USA Today, and Forbes, where she shares science-backed insights and debunks nutritional misinformation, particularly that propagated by celebrities and on social media. Continuing to champion a permissive and non-punitive approach to eating habits, Abby Langer regularly writes on topics such as the evaluation of popular diets, supplements, and general nutrition information, providing clear, actionable guidance. Her career highlights an unwavering commitment to translating complex scientific understanding into practical, understandable nutrition advice, consistently improving the lives of individuals seeking a balanced relationship with food.