Robert Crowe, MD, MS
Dr. Robert Crowe has been practicing medicine for over 21 years. He completed a 2-year fulltime church mission to Quebec and Ontario, Canada. After completing his mission, we went on to complete his Bachelors and Master's Degrees from Brigham Young University in Provo, Utah in 1995. He was then accepted into the Sidney Kimmel Medical College at Thomas Jefferson University in Philadelphia, Pennsylvania. Dr. Crowe received his Medical Doctorate Degree in 1999 and was then commissioned into the United States Army as a Captain though the Health Professions Scholarship Program. During his time in the Army, he practiced general pediatrics for 7 years and was deployed to Iraq in 2003-2004 where he was awarded the Bronze Star Medal. While he was stationed at Fort Polk, LA, Dr. Crowe served as the Chief of the Department of Medicine for 2 years and then as Interim Commander of Clinical Services at Bayne Jones Army Community Hospital. Following the end of his 8 year obligation, He was Honorably Discharged at the rank of Major in 2006. For the last 14 Years, Dr. Crowe been a pediatrician with two offices, supervising 6 nurse practitioners, and caring for the acute, chronic, and wellness needs of 6,000 patients. He has been involved with Functional Medicine since 2016 through the Institute of Functional Medicine and the Kalish Institute.
Allison Crowe, MSCN
Nutrition has always been a big part of my life. Growing up, food choices were limited due to financial strain and my mother not enjoying the process of cooking. I did notice how my food choices influenced the healthy body that God gave me. In college I ate the most inexpensive foods and stuck to things that were easy to prepare. My world of food opened up after marrying my husband, who spent time as a chef in a steak house. He was not professionally trained but he loved to smell herbs and foods and make up interesting and tasty dishes. After he taught me the basics, I took the lead role in cooking while he attended medical school. I still don’t LOVE cooking, but I started looking at food as a therapeutic modality after being diagnosed with reflux.
My medication started with small doses of antacids and over the year evolved to taking medications 2-3 times a day. I used nutrition to wean myself off of those medications by eliminating offending foods and making more whole food choices. It is best to do this under the supervision of a professional, but my doctor didn’t know anything about nutrition and how it could harm or heal my body. Over the years I struggled interpreting medical literature published about nutritional aspects of healthy living and often felt at a loss when trying to help my family or my husband’s patients when medication wasn’t doing a good enough job at improving various health conditions.
Ultimately, I resolved to get a master’s degree in Clinical Nutrition at Southwest College of Naturopathic Medicine. There I was taught how nutrition can help our bodies do what it does best: heal with the best nutritional environment to support a vibrant journey toward health.
I use several tools to help me configure a diet plan that will support any underlying health condition or nutritional excesses and/or deficiencies to include: modifying lifestyle factors such as stress and exercise; using a three-to-seven-day diet diary to ascertain how you are currently eating; highlighting nutritional issues through laboratory values taken by your primary care provider to monitor health conditions; and finding nutritional interactions with prescribed medications that deplete vitamins and minerals integral to a healthy state. This approach allows me to thoroughly evaluate your present nutritional state, look for impediments, and support your transition to better health by supplying menus, recipes, and meal planning tools.
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