SPECIALISTS
Dr Milton Maltz MD M.Phil (London)
Federal University of Medicine of Porto Alegre - RS - Brazil (1979), Fellowship in Internal Medicine in Brazil, Diploma in General Medicine, 1982 St. Bartholomew's Hospital. Master University of London 1983-1992. Research Registrar, St. Bartholomew's Hospital (1983 - 1992). Presented numerous papers on all aspects of Cardiology at major Cardiac conferences throughout the world. Medical Director of the Medical Centre for Cardiac Research Ltd. He works at The Royal Free Hospital and has been in private practice for over 16 years working on Harley Street.
Dr Maltz was awarded the by the Brazilian Government for his extraordinary work to promote the image of Brazil abroad. He received the following medals:
- Order of Cruzeiro do Sul (1998)
- Order of Pacificador (1999)
- Order of Santos Dummont (2001)
Hobby: Football
Dr Duncan S Dymond, MD, FRCP
Consultant Cardiologist.Qualifications: MB,BS, MRCP, MD, FRCP
Areas of Expertise: Cardiology, Cardiovascular medicine and surgery, Interventional cardiology, Prognosis in Coronary Artery Disease, Communication in medicine, Medical negligence. Author of (1) 'The Jargon Buster's Guide to Heart Disease' (Metro Books, 1996), a non-technical introduction to the subject of heart disease which outlines the different types of disease, explains tests and treatments, and offers guidance on all stages of the disease, from prevention to understanding and selecting treatments.
Hobby: Tennis
Dr. Val Eve BSc, MSc, PhD, DLSHTM, FRIPH, RPHNutr
Dr. Eve graduated in normal and clinical nutrition from the Federal University of Mato Grosso, Brazil (1978), Master Degree from University of Swansea, Wales (1987), PhD in Human Nutrition from London School of Hygiene & Tropical Medicine (1995).
She has worked with clients in many different cultures, in both clinical and non-clinical settings and at both ends of the spectrum from obesity to malnutrition. She has come to believe that if we need to change our nutritional behaviour we need to find an alternative which is comfortable for us, and to arrive at this needs a close collaboration between client and nutritionist.