© 2019 Plant-based Prevention Of Disease, Inc.

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Evelisse Capó, PharmD

Founder, The Food Pharmacy

Instructor and Spanish Outreach Coordinator, T. Colin Campbell Center for Nutrition Studies Certificate Program

Evelisse Capó earned a Magna Cum Laude Doctor of Pharmacy degree from the University of the Sciences, Philadelphia, and Bachelor of Science degree from Purdue University, and has resided in southwest Florida since 2005. She practices as a health and nutrition educator, lifestyle coach and plant-based cooking instructor, including via “Plants over Pills” workshops through her consulting practice, The Food Pharmacy. She also teaches in PCRM’s Food for Life Program, facilitates CHIP (Complete Health Improvement Program), and is an instructor and the Spanish Outreach Coordinator for T. Colin Campbell Center for Nutrition Studies, covering through these courses many topics involving cancer, diabetes, weight loss and nutrition.

While practicing clinical pharmacy, Dr. Capó witnessed the pain and suffering of many cancer and heart disease patients in hospitals and long-term care institutions. After losing friends and relatives to these devastating diseases, she started to question the effectiveness of the conventional approaches to treating chronic conditions. She switched from eating the standard Puerto Rican diet to a diet rich in plant foods, and discovered a new passion for cooking healthy meals. As she observed the links between health and nutrition in her own family, she decided to practice lifestyle medicine and help educate her community about the benefits of a plant-based diet.

Dr. Capó’s continuing education activities in plant-based nutrition have included the eCornell Plant-based Nutrition certificate from T. Colin Campbell Center for Nutrition Studies, The Wellness Forum Certified Health Educator Program, the Rouxbe Cooking School Plant-Based Professional Certificate, and VEGEDINE Vegetarian Nutrition Training. She also was a facilitator for the GEICO Workplace Nutrition Study coordinated by the Washington Center for Clinical Research, which produced evidence of the power of a low-fat plant-based diet in managing diabetes and weight loss.

At home, Dr. Capó enjoys creating wholesome recipes inspired by her Puerto Rican roots but with a healthy vegan twist. She and her husband and business partner Sig, and their four vegan children, share their love for nourishing whole foods and work together as a family to raise awareness about the benefits of a plant-strong lifestyle on behalf of health, animal welfare, and the environment.