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The Full Story


It's about authenticity in food,  being united in a humanitarian goal of keeping our children safe by protecting the health of the entire family.  To give our kids the gift of health, hope, and be the example of longevity and positive aging.   United across borders, across religions in humility for a health cause that benefits the collective by biohacking better health with edible nutraceuticals geared to disease prevention as a nursing home prevention plan:  protect your health,  protect your family, protect your legacy.   A strong community starts with a health community.  We are all one people.

Restaurant with a View


Seventy years after the study of the Mediterranean Diet, Canadians still do not have access to the same quality of EVOO as Italians do. Bioavailability is the culprit here: firstly, the climate in North America fluctuates from extreme cold to extreme heat thereby killing medicinal properties in EVOO during shipment. Secondly, the majority of EVOO's are close to reaching their expiry date prior to reaching our shelves.   Simply put the active beneficial agents in EVOO on Canadian shelves are dead, lying about their virginity, or too low in quality to have any meaningful impact.  


EVOO Previ will be imported from Italy in temperature-controlled containers  and stored in the freezer in order to preserve and control the bioactive agents within EVOO Previ. 


Functional food farmacy, real virginity, epigenetic biohackingand preservation of bioactive ingredients in the food chain from farm to fork is our mission.

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About Me

I am the daughter of two parents with Alzheimer’s and I am a mother of two young boys Isaac and Eddie.     In 2010 I was diagnosed with advanced Bullous Lung Disease, and I had a giant bulla and two lobes removed from my left lung, medically known as a bullectomy, and two pulmonary lobectomies.  I had no symptoms and ran daily which was unheard of for someone with advanced Bullous Lung disease.  The uniqueness of my case paved my way to be acquainted with Canada's top medical scientists and doctors.  Every single one of them played a role in my inspiration for Cibo Previ Inc. It didn't stop there, in 2016 precancerous cells were located in a unique area of my  stomach.  With divine help, my internationally celebrated-gastroenterologist monitored and vanquished the cancerous cells.  If you really wanna know who I am, here goes: I’m a daughter desperate for a way of avoiding my fate down the Alzheimer Road; I’m a mamma bear who wants to protect her children from being my future care givers, and I'm a curious Canadian scratching my head and wondering what the heck is happening to health in Canada. 

My go to area of concern was wellness for the mind, and food for the body.  I grew up in a home that ate organic and truly believed in the concept of quality food. I wondered why my family in Italy seemed to have better health when compared us.  I started to examine the Italian way of life and food verses the Canadian way of life and food. 

I discovered “Exceptionally High Phenolic” extra virgin olive oil that goes way beyond extra virgin olive oil as a vital resource. I was completely unaware of the value of polyphenols and lived in ignorance of this vital resource.  

I stepped out of my comfort zone, through my fears and into faith, in hopes to give people a guiding light that the fate of the parents is not a guaranteed outcome for the children.  I am constantly learning and evolving on this humanitarian mission to functional food for better health.  You're welcome to join me on my journey:  there's always room for more people at my table. 

And for those of you who want my street credibility: 

Olive Oil Sommelier

Physiological Eligibility to Taste Virgin Olive Oils

pursuant to D.M. del 7.10.2021 by the Italian Government, Ministry of Agricultural, Food and Forestry Policies,(Ministero delle Politiche Agricole, Alimentari e Forestali; MiPAAF)

Harvard Medical School, Executive Education Health and Wellness


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The Team

The real heros doing the hard work!!!  

Dennis M. Bier, M.D.

Professor of Pediatrics and DIRECTOR of the USDA/ARS

Children’s Nutrition Research Center at Baylor College of Medicine

Dennis M. Bier, M.D., is Professor of Pediatrics and Director of the USDA/ARS Children’s Nutrition Research Center at Baylor College of Medicine.  He is a Member of the National Academy of Medicine (USA), a Fellow of the American Association for the ADVANCEMENT OF SCIENCE  and a Fellow of the American Society for Nutrition.

He has served as EDITOR of The American Journal of Clinical Nutrition and as ASSOCIATE EDITOR of The Annual Review of Nutrition. Additionally, Dr. Bier was CHAIRMAN of the Food and Nutrition Board of the National Research Council, National Academies of Science (USA).

He has served as PRESIDENT of the American Society for Nutrition (with Dr. Naomi Fukagawa), the American Society for Nutritional Sciences, the American Society of Clinical Nutrition, and the NIH General Clinical Research Centers Programs Directors Association.

In addition, he has been a Councilor of the American Pediatric Society, a former member of the FDA PEDIATRIC ADVISORY COMMITTEE,  the FDA FOOD ADVISORY COMMITTEE,  and the Dietary Guidelines for Americans Advisory Committee.

Dr. Bier has authored nearly 300 scientific publications. For his scholarly contributions, he has received numerous awards from professional societies, academic institutions and the Federal government.

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Dr. Angelo Mojica Ph.D., M.P.H., R.D., C.E.C.

Originally from Brooklyn, New York, Angelo Mojica has earned a Bachelor’s degree in dietetics, a Master’s degree in public Health, a Culinary Arts degree and has recently completed a Doctor of Public health degree in health leadership and holds the distinction of being the only Certified Executive Chef and Registered Dietitian to practice at the Doctoral level. He has worked for nearly twenty 27 years in foodservice management in a variety of acute and long term care settings. Angelo is fortunate to have worked at such prestigious institutions as UNC Health Care, Cleveland Clinic and Johns Hopkins Medicine. He has taught at several universities including his most recent position at the UNC Gillings School of Global Health.

Angelo is a leader that is dedicated to his team. He is enthusiastic about health care and passionate about food. His persistence in striving toward the goal of elevating hospital food and service has led to a variety of industry leading programs. Angelo believes that hard work and fun can mutually exist. His decisions are driven by a simple principle: team members must hold one another accountable for the highest standards and treat each other with unwavering respect.

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Professor Giovanni Scapagnini, MD, PhD

Born and raised in Italy, Professor Scapagnini, MD, PhD graduated from the School of Medicine and Surgery, University of Catania, and obtained a PhD in Neurobiology.  Professor Scapagnini is an internationally recognized expert in biological and molecular mechanisms of ageing and neurodegenerative disorders, with particular focus on nutrient activated signalling pathways related to lifespan regulation.


Dr. Scapagnini has conducted research with the Institute of Pharmacology, University of Catania; Visiting Scientist with Department of Surgical Research, Northwick Park Institute for Medical Research, Harrow, UK; and with Laboratory of Adaptive Systems, National Institute of Neurological Disorders and Stroke; National Institute of Health in Bethesda, MD, USA. Dr. Scapagnini has been Research Assistant Professor at the Blanchette Rockefeller Neurosciences Institute, West Virginia University; at Johns Hopkins University, Rockville, MD and Research Assistant Professor at the Institute of Neurological Sciences, Italian National Research Council. Visiting professor at the Institute of Human Virology, University of Maryland, Baltimore, MD founded by the famous Dr Robert Gallo, with whom Scapagnini was involved in the testing of polyphenols. He is an acknowledged expert on polyphenols and other dietary molecules.


Currently he holds Academic positions as Full Professor of Clinical Nutrition, at the Department of Medicine and Health Science, University of Molise.  He is Vice-President, Founder and Member of Board of Directors of the Italian Society of Nutraceuticals SINUT. Founder and Scientific Director of Italian ONLUS Foundation “Garda Valley”, Calzedonia Group.   During the last 20 years has been an invited speaker to more than 300 national and international congress, in the scientific area of functional nutrition and biology of ageing. He is author of 175 scientific publications in peer-review journals, 50 book's chapters and 41 patents.

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