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Company Introduction
The goal of our company is to put into action a lifestyle that promotes vitality and longevity. We believe this may be accomplished by emphasizing all that is beneficial in life and reducing toxic conditions.
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| Dr. Dean Moyer |
When I was on the staff at the USC Medical Center there were many patients who were conscious of the healthy way of living, while others had a low regard for their health. Years of teaching, research and diagnosing patient test results has led to a plan that compared physical condition to their attitude to health.
The plan was put into action when a good friend developed an illness resulting from the contaminant of food in the environment (see more on testing of food).The plan involves gradually changing personal habits and embracing the A.R.T. LIFESTYLE plan.
During the past half century there have been many synthetic chemical compounds inserted into our environment. Nearly all these chemicals have no odor nor do they have taste or smell. The addition of pesticides, synthetic hormones, rodenticides, fungicides, algicides and waste compounds from coal burning energy plants have contributed to our "modern living" ultimately resulting in the contamination of our food and drinks.
Our staff is dedicated to the principle that whey will supply you with foods and drink that are known to have optimal nutrition and have the lowest amounts of contaminants. Most all foods contain substances incorporated from the environment. We test to find the lowest amounts of contaminants as judged by our laboratory data.
Please join our staff to begin your journey to the A.R.T. Lifestyle plan.
STAFF
Dean Moyer, M.D. - Founder and Team Leader
Dean put his longtime interest in environmental pollution into practice when a good friend developed mercury toxicity from eating fish. Many years before this event he became concerned about the pollutants in our environment, with particular emphasis on the food chain. An early decision was made that contamination of the planet was not the path to human vitality and longevity.
Dean was graduated from Lehigh University with a Bachelors of Science and from the University of Rochester with a Doctorate of Medicine. He trained at the Children's Hospital of Los Angeles followed by two years of training at Massachusetts General Hospital. He joined the staff at the UCLA School of Medicine rising to the rank of Professor. Later he became a staff member at the USC Medical School teaching medical students and performing research related to female and male hormones. After USC he devoted much of his time to the study of the factors that are related to longevity and wellness. This included taking several courses at the Culinary Institute of America at Greystone in St. Helena where he learned to prepare delicious and healthy foods.
Megan O'Neill - Sales and Marketing
Megan graduated from the University of Toledo with a degree in Education. For the past five years she has been a successful sales consultant in the healthcare field. She is a mother to three amazing kids! In her spare time she enjoys competing in triathlons, practicing yoga, and sailing with her family. Her passion for fitness and wellness are essential to the philosophy of Infinite Well-Being.
Maggie Lacie - Buyer Coordinator & Writer
Maggie began working at Infinite Well-Being in February of 2008. She has been in the food industry part-time for eight years prior. During that time she obtained her Bachelor of Arts in Psychology at San Diego State University and her Master's degree in Marriage and Family Therapy at the University of Southern California. Her love of the food industry, helping the environment, and aiding people's quality of living has brought her to Infinite Well-Being as a full-time staff member. In her free time she loves to play fetch with her two dogs, Ruca and Riley, and she also loves to travel to anywhere that "is secluded, naturally beautiful and covered in trees!"
Andres Martinez - Laboratory Manager
As an undergraduate Andres studied chemistry at the University of Southern California. During this time he placed a heavy emphasis on organic synthesis and analytical methods, working in both a polymer laboratory and an isotope mass spectrometry laboratory. Upon completing a Bachelor of Science in Chemistry in 2004 he returned to USC to pursue a Master's degree in Geo-Chemistry. Continuing his erudition in analytical methods Andres completed his masters in 2007 with heavy emphasis on analytical chemistry, environmental and marine chemistry.
Since 2007 Andres has been studying toxins in foods common in human diets; specifically mercury concentrations in fish and pesticide residues in fruits and vegetables. Over the past year he has compiled a database of mercury levels in common marketplace fish and is currently compiling data on the different pesticides residues in organic and conventionally farmed produce. Using this data we will be able to develop better methods for determining which foods are safe for regular consumption.