Jill Kelly

As an acupuncturist practicing in Hixson, TN, Jill Kelly, established Acupuncture Center in Chattanooga in 1994 after practicing with renowned Stephen Birch, LAc, PhD, and Junko Ida, LAc in Watertown, Massachusetts before returning to her hometown. Jill has going on 30 years experience in Oriental Medicine and 40 years of study in natural health. She graduated magna cum laude from the University of Tennessee, Knoxville; earned a Masters Degree in Chinese and Japanese Acupuncture from New England School of Acupuncture, Boston, MA; holds an Advanced Diploma in Aromatic Medicine; founding member of Tennessee Acupuncture Council; instrumental in establishing acupuncture legislation in Tennessee; past Chairman of the Tennessee Advisory Committee for Acupuncture (2012-2017); Committee Member of the Tennessee Advisory Committee for Acupuncture (2002-2017); Consultant to Tennessee Medical Board on acupuncture since inception of acupuncture legislation in Tennessee (2000-present); achieved recognition for October 24th, Acupuncture and Oriental Medicine Day, by the state of Tennessee and cities of Chattanooga and Dunlap; honored for service as a member of the Loomis Institute Advisory Board (2010-2017); currently serves on the Board of Advisors of the Food Enzyme Institute, Madison, WI. Jill is skilled in Wellness Coaching, Digestive Health, Aromatic Medicine, and Public Speaking. She balances an active clinical practice with continued study/learning/activities and connecting with family/friends/nature/colleagues to keep her spiritual/mental/physical skills honed. Using enzymes to support digestive health, along with proper nutrition to support body systems particular needs individually, is one of her specialties. She is currently doing an intensive study of Compassionate Inquiry with Gabor Mate, MD and Sat Dharam Kaur, ND along with a limited number of other professionals from around the world. Her interest in disaster relief efforts and how early childhood trauma affects physical disease and emotional disharmonies inspire her latest studies.