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A few attendees at my recent workshops have asked about buckwheat so I thought it needs a post of its own as it's a pretty special food! I grew up with buckwheat and have found it astounding that it is relatively unknown in Australia. In Russian it's called 'grechka' meaning 'of Greek origin', so quite probably it came to Eastern Europe from Greece, although historically it was widely cultivated in China. This amazing plant is a seed and a relative of rhubarb and sorrel (officially classified as a fruit). Despite the English name for it, it has nothing to do with wheat and is completely gluten free. Buckwheat nutritional benefits It's a great carbohydrate source without the insulin impact. It is very filling. Studies show that it can benefit in management of diabetes,
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We all know that dairy (full fat, raw and grass fed is the best) contains large quantities of calcium. The dairy industry has ensured over the last few decades that dairy is pretty much perceived as the ONLY sources of calcium, which is far from the truth. It's also firmly drummed in the message that calcium is the most important mineral for bone health It is not. Many other factors are vital to ensure bone health is optimal in both children and adults: adequate magnesium intake (richest sources are vegetables, fruit, nuts & seeds) adequate vitamin D and K levels Without vitamin D, calcium doesn't properly mineralise bones. We also want our calcium to actually go to our bones and teeth, not soft tissues like breasts (calcification), kidneys (stones)
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When I explain to friends what a Paleo way of eating is about, I only have to wait for about a minute until the penny drops and they get that look on their face (as if I’m from Venus) and they predictably exclaim ‘You mean you don’t eat bread??’ I always find this amusing, as if the human race can’t possibly survive without this staple, and to avoid eating it is like a heresy equivalent to witchcraft! It’s important to know that despite the fact that in today’s world bread is everywhere and grain products are not only a part of almost every meal, but are an ingredient in the vast majority of processed products, this wasn’t always so! Humans only started cultivating grains around 10,000 years
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The world of sweeteners can be a confusing place! We’ve learnt to manufacture such a variety of fake sugars and industrial low fat foods that many people’s sweet taste has become so elevated we don’t think fruit is sweet any more. Sweetened home- made treats are a source of pleasure, especially for kids (and chocoholics like me!), provided they are used as a special treat and very much in moderation. We just need to choose the right sweeteners. When I guide my clients through the process of giving up sugar, some are ready to go cold turkey, but many are much better at coping with a step by step process where different sweeteners are used to replace sugar. This list is what I recommend in the sweetener
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Butter- it’s been demonised, ostracised, burned at the stake……on high heat!! We feel guilty eating butter.... For the last 30 years we have been consistently told by journalists, doctors and dieticians that butter is evil. It’s the worst food you can eat. Why? Because the fat in it is saturated. And everybody knows that saturated fat will put you straight in the grave from heart disease. In a nutshell. We’ve been scared away from butter as if it is the plague and what have we been told to eat instead? Margarine! A manufactured and (usually) hydrogenated concoction of vegetable oils put in a tub and made spreadable, so it can go nicely on the equally highly processed piece of toast. And what is this wonderful concoction supposed to
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When I talk to my kids about what’s going on inside their bodies (as I do regularly, to educate them about how the body works and how what they eat impacts on the bits inside) I often talk about bacteria that live inside their tummies and how they are very small, but there are actually 10 million of them! And that armies of the goodies are always on the lookout for the baddies, and if you are sick, the baddies take over and that’s not much fun. We don’t often think about this, but our gastrointestinal tract aka ‘The Gut’ is densely populated by bacteria! Despite the latest ad claiming that the cleaning spray can wipe out 99.9% of germs, we forget that even with a
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Last week I took my camera to the supermarket for research purposes... My aim: Take some pics of kids snack foods and their ingredients to see what the snack ‘products’ are like these days as it’s been a while since I’ve shopped for them. Yes, that’s right. Supermarket (and many health food shop) snacks are products - food products manufactured in a factory from ingredients that many companies do not put on their websites for a reason (hence the photo taking). They seem to fall into 3 categories: dairy snacks (yogurt packs mostly) chips of various kinds grain based things: biscuits, crackers and puffed rice/corn cakes. The sad part: Is that we are told these are healthy snacks for our children: the yogurts are low fat, the chips have ‘25% less fat/salt/whatever’
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These are books I highly recommend. They will educate about health and nutrition, provide thousands or recipes and explain in a lot of detail why eating nutrient dense wholefoods is essential. ‘Nutrition and Physical Degeneration’, Weston A Price, Price Pottenger Nutrition; 8th edition, 2008 Originally published in 1939 this masterwork showcases Price’s unique insights into anthropology and nutrition. Dr Price was a dentist who travelled the world in the 1930s and documented the diets and health of numerous native peoples, such as Eskimos, isolated Swiss, Australian Aborigines, African and N. and S. American tribes, etc. What he found was that their nutrition which consisted of local nutrient dense foods was THE KEY influence on their dental health as well as their overall health. He found that the
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