As a Nutritional Therapist, my job involves helping clients find the root cause of their health concerns, then guiding and supporting them towards taking control of their own health. This includes a detailed investigation into their previous and current health history as well as their lifestyle and other factors.
You may have read some alarming news stories recently declaring that dairy alternatives such as soya and almond milk may be putting people's health at risk.
According to researchers at the University of Surrey(1), non-dairy milks don't contain nearly enough iodine. After testing 47 alternative milk drinks including hazelnut, coconut, oat, hemp, rice and soy milks, they found that on average they contained around 2 percent of the iodine found in dairy milk.
This is a recipe from Michael Mosley's 'The Clever Guts Diet'. The recipes are all designed to boost, nurture and repopulate the microbiome with healthy bacteria.
There is growing evidence that eating to support the gut can help lead to fewer food cravings, weight loss, and reduced symptoms relating to IBS such as bloating, wind and stomach pains.
A healthy microbiome can also help improve mood, clear up skin problems, reduce inflammation, balance hormones and increase immunity.
This breakfast bread was one of the first recipes I tried from the collection and it was a big success. The one change I would make is to use less egg than the recipe states. This is because we found it a bit too eggy in taste. However, as it's a breakfast bread, this may be what the intention was!
To be honest, I hadn’t even heard of kefir until two years ago. But now I’ve discovered its wonderful health benefits, kefir has become a permanent staple in my fridge. It’s easy to make at home yourself and is now found widely in most major supermarkets and health foods stores.
For those who haven’t yet been acquainted with kefir, let me explain a bit more about this amazing food which is crammed full of friendly bacteria which our digestive systems love.
There are more than 2 million allergy sufferers in the UK and an estimated 600,000 with coeliac disease. For them, eating out can be a minefield. All it takes is one small ingredient to cause a potentially life threatening reaction.
Since December 2014, those who eat out, whether it’s a takeaway or in a restaurant, will no doubt have noticed the increasing availability of allergen information appearing on menus and notice boards. This is due to new legislation from the EU Food Information for Consumers Regulation (EU FIC), changing the way food business provide allergen information to their customers.