When most people think of mental health treatment, they picture therapy sessions or medication. But for Melissa Duncan, co-founder of SoMypolar, the journey to stability started somewhere unexpected—her food plate.
For years, food was her comfort and her crutch. “Food always influenced my mood,” Duncan recalled. “When I was happy, I ate a lot of processed foods. When I was upset, I would binge on whatever was available. My mental health suffered because I didn’t realize how closely linked my diet was to my well-being.”
Her co-founder and caregiver, Jihan Gabart noticed it as well. She described it bluntly, “It was an unhealthy relationship. The foods Melissa was eating weren’t compatible with her body, and it was hard to stop.”
Mental health, after all, is not just about the mind. Scientists are paying closer attention to the gut-brain connection, showing how what we eat can shape our mood and cognition. While no diet alone is a cure, stories like Duncan and Gabart’s reveal how food can become a powerful tool in the healing process.
Rooted in their humble beginnings in Miami Gardens, Melissa and Jihan carry that pride into everything they do. Together, they launched SoMypolar in 2019, based in Aventura, FL, to share their journey and inspire others walking a similar path.
The Moment Everything Clicked
Like many journeys of change, it started with a question. Could food really make a difference?
Melissa credits a doctor who framed it simply: everything in the body is interconnected. That perspective stuck. With Jihan’s support, they started researching holistic approaches.
“We rely heavily on herbs,” Gabart said. “We read a lot, looked at different diets, and crafted our own. Melissa was able to avoid starving herself just by cutting toxins. We made the diet strict but manageable.”
The results were striking. Within six months, Melissa’s ability to manage her bipolar disorder improved dramatically. “I noticed more clarity in conversations, especially when Melissa could explain things or hold a conversation,” Gabart shared. “She slowed down, managed better and went to work. I’d say there was about a 60 to 70 percent improvement.”
The Foods That Made the Difference
For Melissa, sugar was the biggest trigger. “Candy,” she admitted with a laugh. “I love sweets, but I noticed I’d either get terrible brain fog or become very irritable.”
Jihan saw the patterns, too. “Once she eliminated fast foods, sugary snacks, high-carb, unprocessed, or unrefined carbs, her mental state stabilized, even without medication changes. When she slipped, I could sense her racing thoughts coming back.”
Their diet wasn’t about deprivation. It was about finding balance, cutting triggers, and fueling the brain with stability rather than spikes and crashes.
Food isn’t just fuel, it’s tied to culture, family, identity and social life. That made that change harder. “It was very hard to teach my mind that the foods I loved weren’t good for me,” Melissa said. “I still find this challenging.”
Jihan agreed, pointing to the social cost. “Food plays a big role in your life—socially and personally. Giving up certain foods felt like losing a part of your social life. Like surrendering your thing.”
But they persisted, grounding themselves in small victories and the reminder that the benefits outweighed the sacrifices.
Advice for Others
Their story is personal, but their advice is practical.
“I would recommend limiting sugar and avoiding alcohol,” Gabart suggested. Accordting to her, for a diet, sugar and unrefined carbs are the first to cut because they don’t fit into a healthy routine.”
Melissa’s advice was gentler but no less firm: “Start with small, smart steps. Small changes can guide you in the right direction. Love yourself through it all.”
And perhaps the biggest takeaway? Change doesn’t start with a massive overhaul. It starts with one choice at a time such as one less soda, one skipped candy bar, one mindful meal. Because sometimes, the path to clarity begins with what’s on your fork.
Written in partnership with Tom White
