Our Origin
When I discovered Functional Medicine, I realized I had found a passion I never knew was waiting for me. After spending 30 years as a homemaker and stay-at-home mother, with my children now grown, I felt drawn to a new purpose: helping others improve their health through nutrition. I immersed myself in learning Functional Medicine principles, often studying for hours each day. One of my sons jokingly suggested that since I was already telling everyone what they should and should not eat, I should go back to school and earn a degree so I could do it professionally. He was right. I enrolled in a Functional Nutrition program and began a new chapter of my life.
The journey was challenging. I found myself in classes alongside physicians who were expanding their practices into Functional Medicine, while I was learning the scientific vocabulary and complex body systems from the ground up. But I was determined to succeed. I studied relentlessly, graduated at the top of my class, earned my FMNC (Functional Medicine Nutrition Counselor) certification, and finished with a 98% on my final exam.
As I began working with clients, I quickly encountered a major obstacle. One of the foundational principles of Functional Nutrition is reducing or eliminating sugar to achieve better health outcomes. Yet nearly every client struggled with sugar addiction—and so did I. I wanted to help people battling obesity, diabetes, heart disease, and other preventable health challenges, but I knew firsthand how difficult it was to give up sugar. There had to be a better solution.
That turning point came when I attended a health conference and met a glycobiologist—a scientist who studies sugars. He introduced me to a rare sugar with remarkable benefits. Later, I learned of another rare sugar from a metabolic scientist at BYU, one known for having zero calories and no glycemic impact. Then I discovered a third rare sugar celebrated for its clean, sweet taste and its own profile of health benefits.
I began experimenting in my kitchen, blending these sugars together to create something extraordinary: a natural sweetener that tastes remarkably close to cane sugar, but without the harmful metabolic effects. I baked cakes, pies, cookies, cheesecakes, sauces, and dressings, testing every recipe on my toughest critics—my family. Their verdict was the moment I knew I had something special: "Mom, you nailed it. We can't tell the difference."
That is how GoodShoog™ was born. For the next two years, I refined the formula for the best flavor, texture, and baking performance. What started as a personal mission to overcome sugar addiction became a business dedicated to helping families enjoy the foods they love while making healthier choices. GoodShoog™ is more than a product—it is the result of persistence, innovation, and a passion to improve lives through better nutrition.