According to Allergy UK an estimated 45% of the UK adult population have food intolerances and a further 2% suffer an allergy.
Symptoms of food intolerance can vary from mild bloating and wind to severe migraines, low mood, fatigue, diarrhoea, constipation, and skin rashes, with the effects often not being visible until 2 or 3 days after a problem food has been eaten.
Diagnosis of food intolerance can be tricky especially if a reaction to the food doesn’t occur immediately. Keeping a ‘Food, Mood & Movement Tracker’ for a month can help as it may be possible to notice links between what has been eaten and any symptoms that later occur. Observing lifestyle factors such as stress and sleep patterns is also important. For women, symptoms may be influenced by the menstrual cycle.
Food intolerances can be caused by different factors, including;
– Inadequate digestion: for example low levels of lactase, the enzyme that digests the milk sugar lactose, can cause lactose intolerance.
– Excess histamine: we all have histamine in our bodies as it’s a vital chemical messenger and neurotransmitter BUT chronic stress and poor digestion can impair histamine breakdown causing levels to build up. Eating foods high in histamine can then cause problems.
– Reactions to pesticides in foods: your liver has a hard time dealing with pesticide residues and their pervasive effects can contribute to all kinds of health issues. Organic foods may not be widely available (or affordable) but do choose them if you can.
The Environmental Working Group produce a fantastic ‘Dirty Dozen & Clean Fifteen’ list detailing which foods are best bought organic due to high pesticide load, and which are okay to eat as non-organic. You can access the guide here.
– Reactions to naturally occuring compounds like alkaloids in the Deadly Nightshade family.
– An imbalanced response by your immune system. Our immune system is a complex team of cells and chemical messengers that can overreact to certain proteins in foods, causing either a strong immediate life-threatening reaction (an allergic response) or a more low-grade chronic response: a food sensitivity or intolerance.
It is thought that Ig-G antibodies are involved in some kinds of sensitivity reactions. Measuring levels of Ig-G can give clues as to which foods may be over-stimulating the immune system.
In Clinic I use a simple pin-prick ELISA blood test to help identify whether your immune system is producing too many Ig-G antibodies to certain foods, which may then be aggravating your symptoms. There are a range of tests available from the basic Food Detective Test that looks at reactions to the top 59 reactive foods and gives results within an hour, to the more in-depth FoodPrint tests which are laboratory analysed.
To find out more information on food intolerances or ELISA testing, call or email me today on;
T: 07910 705272
When clients come for Follow On sessions, they tell me how planning and organisation have been the keys to making successful changes in their diet and lifestyle.
Planning and organising are the foundations to your new way of eating. You will repeatedly thank yourself during a hectic week when you get home late and take a batch-cooked homemade soup out the freezer rather than a sad, beige, ready meal.
There are two main areas to focus on when it comes to planning ahead;
How you organise your kitchen
Meal planning and shopping
Before we look at the finer details of kitchen organisation, grab a pen and download the free meal planner;
To inspire your shopping the Planner includes;
‘Eat a Rainbow’ food suggestions
Which foods have the highest pesticide residues and which are okay to buy non-organic
Now, lets look at your kitchen…
In the world of the Internet, everyone has a kitchen like this
In reality, it’s probably more like this;
You may live alone, in which case great – all the cupboard space is yours! However if you’re in a family of 6, there’s going to be several different food tastes and requirements that need catering for so space may be at a premium.
Firstly, go through your fridge, freezer and cupboards and get rid of anything past its ‘Use By’ date (‘Best Before’ is a lot more flexible and can be safely eaten for a good while after the date has past – use your own judgment on this), and anything that no longer fits with your new eating plan.
If your cupboards are full of junk snacks it’s going to be harder to hold your nerve and resist them.
Give anything still usable to friends and family or donate to your local food bank or shelter.
Next, place on your worktops the utensils you need to make your new healthful meals and snacks.
Cutting out caffeine? Put the teabags and coffeemaker at the back of a cupboard and bring out the water filter, herbal teas and juicer.
Snacking on homemade protein smoothies? Place your blender jug next to the plug socket, ready to use.
Batch cooking meals? Sharpen knives, make space for the chopping board and have pans and cooking trays within easy reach of the oven.
Taking new supplements? Place the packets of supplements next to the kettle or sink (unless they need to be stored in the fridge) so you see them when you get a drink.
Organise your storage containers. Many of us (me included) know only too well the sinking feeling that comes when you open the Tupperware cupboard and find mismatched lids and cracked boxes. Invest in glassware containers for fridge and freezer storage; IKEA do a reasonably priced range and I use old glass jars for freezing soups and sauces. Over the years I’ve gathered several 1970’s style brown ceramic bowls with lids from charity shops: perfect for storing leftovers in the fridge.
The Zero Waste Chef has a great blog post all about freezing goods in non-plastic containers, see HERE for the details. Admittedly, plastic tubs are lighter and easier for packed lunches, and you can easily find BPA-free ranges.
Now that your kitchen is clear and organised, it’s time to plan those meals!
Before you do the shopping, whether its online or a proper trip to the store, take 30 mins to sketch out your meals and snacks for the week ahead.
If one of your aims is to include more variety in your meals, browse a few recipe sites or cookbooks, pick 1 new meal to try, and add the ingredients to your list.
With online shopping you can save time by storing your ‘favourites’ or previous shopping lists in the software so you don’t have to type it all in again the following week.
Veg box schemes provide organic, or locally grown (or both) vegetables and fruits, and often inspire new meal ideas – after all, once a new veggie has arrived on your doorstep you’ll need to find a way to use it!
Consider stocking up on some ‘emergency’ ingredients – things that can be quickly thrown together to make a meal – for those occasions when (and it is when, not if!) your best laid plans go awry.
Baking potatoes: they keep for weeks in a cold dark place and can easily accompany a leftover chilli, ratatouille, frozen fish and vegetables…
Frozen vegetables: peas, sweetcorn and cauliflower florets have a pretty much permanent home in my freezer.
For tips on which vegetables freeze well and which are best left fresh, see here
Frozen white fish (sustainably caught): this cooks from frozen in 25mins and is delicious smothered in a tomato & vegetable sauce served with that baking potato you bought earlier or sweet potato wedges and broccoli…
Tinned tomatoes, red lentils and vegetable stock: here you have the base of a vegetable and lentil broth. Add chicken or a selection of leftover vegetables and you have a nourishing, warming meal.
Vegetarians and vegans: buy extra tofu to drain and freeze, so you have a versatile protein source to hand when needed. Not frozen tofu before? Follow the steps here.
What are your top tips for getting organised in the kitchen?
Email me at firstname.lastname@example.org or share them in the Facebook group at www.facebook.com/groups/nutritioninyork
If you’d like to know more about how we can work together to tailor your nutrition needs check out the consultation options or email or call today – 07910 705272 – and let’s get started!
As if we ladies haven’t got enough to do in our 40s and 50s, juggling jobs, homes, family and fitness whilst finally (finally!) not caring what other people think of us, along comes the hormonal havoc of menopause.
Hot flushes. Mood swings. Crazy irregular periods. Hair thinning. Forgetfulness. Anxiety. Just a few of the delights we can experience as we transition through this phase of life.
Taking HRT is an option, but not everyone wants it, and I have to say I’ve seen many clients who’ve taken it for years, come off it, and gotten all the symptoms of menopause back again because the artificial hormones have merely delayed the process.
HRT was originally created purely as a product to preserve youth and beauty – which says a lot about how women are viewed and valued once menstruation ends, and is not an attitude I subscribe to. At this stage of life we have strength, experience, and wisdom on our side: a fact to be celebrated! We just need to strip off the duvet and open windows more often.
So, let’s explore the stages of menopause, and how nutrition can help you through it…
This stage can start quite early for some women, in their early 40s. As there are fewer menstrual cycles where ovulation takes place, the hormones oestrogen and progesterone become increasingly imbalanced. Early signs that things are changing include periods becoming longer, heavier, more frequent, or more painful – and PMS symptoms can change too.
Perimenopause continues until egg production and ovulation stop altogether, and you enter menopause. After 12 months with no periods, you are considered to have gone through menopause.
Because perimenopause to menopause is a transitional phase, the symptoms can fluctuate and change as you move through. The more common menopausal symptoms include;
– Hot flushes (power surges!) caused by changing hormone levels affecting the temperature regulation system in the brain
– Mood swings, anxiety, depression, apathy
– Weight gain
– Insomnia (often caused by hot flushes)
– Low libido
– Vaginal dryness and shrinkage
– Changes to hair & skin; lower levels of oestrogen affect skin elasticity and moisture levels, causing skin to be thinner and slower to heal. Hair growth slows, and it can change in texture too
Add to this list the increased risk of cardiovascular disease and osteoporosis, and you can see the extent to which menopause affects health.
An underfunctioning thyroid gland (hypothyroidism) can produce symptoms similar to menopause: weight gain, tiredness, poor memory, constipation, for example. Equally, menopause can accelerate any changes that may have been happening to your thyroid gland, and hypothyroidism often goes undetected as the symptoms get attributed to menopause. If you suspect poor thyroid function, do look at getting it tested either with your GP or privately (please contact me for more details about private lab tests).
When does stress ever make things better? Never! And certainly not with menopause. Hot flushes can be triggered by high levels of adrenaline, and chronic stress can lead to extra weight gain.
Creating time each day for 30-60mins of downtime is crucial when dealing with ongoing stress. Reading, walking in nature, journalling, yoga, meditation – all are brilliant at helping your body downregulate the stress response and focus on healing and balance.
What to eat?
Phytoestrogens to support hormone balance
Certain foods contain high levels of ‘phytoestrogens’ – compounds with a similar structure to oestrogen, but a much weaker effect in the body.
There are 3 main classes of phytoestrogen;
– isoflavones: found in chickpeas, lentils, red clover, kidney and aduki beans, and naturally fermented soya products like tofu and tempeh.
– lignans: milled golden flaxseeds are packed with lignans plus essential fats and protein, making them an ideal seed to include regularly.
Phytoestrogens are not stimulative or overwhelming like synthetic oestrogens, and despite what the internet says, will not make any men who eat them grow enormous breasts! Phytoestrogens are considered to act as ‘selective oestrogen receptor modulators’, exerting a balancing action on fluctuating hormone levels. Isoflavones are the most widely studied type of phytoestrogen, with studies linking their actions to reduced cardiovascular disease risk in diabetic women, and beneficial effects on cholesterol levels.
Soya is a controversial food, but we’re talking here about traditional soya products being used in sensible moderation within a balanced nutrition plan, not the highly processed textured soya protein products.
As ever with nutrition, the research into phytoestrogens is limited and varies in quality. However, the inclusion of phytoestrogen foods is seen overall as being beneficial for women transitioning through menopause.
Greens for energy and hormone detox
Green veggies in the cruciferous family – think broccoli, kale, brussel sprouts – support hormone detoxification and clearance through the liver. This is particlarly important in early menopause, when low levels of progesterone can lead to a relative oestrogen excess.
More broadly speaking, all types of green vegetables are a good source of magnesium – the ‘anti-stress’ mineral that helps with energy production and keeping calm.
Sage: organically grown whole herb sage supplements can be helpful for reducing hot flushes and sweats, thanks to the influence of sage on the temperature regulator in the brain.
Shatavari: this beautiful herb is from the Ayurvedic tradition in India. The name shatavari loosley translates as ‘she who has 100 husbands’! (Blimey!) It is thought to support hormonal balance and act as a nourishing adaptogen for women. See Pukka Herbs for more details.
Rose water: again, another idea from Ayurveda; spraying rose water on the back of your neck and face when a hot flush begins can stop it taking hold and cool you down. Rose is traditionally seen as been a flower to support female health.
Siberian Ginseng: this gentle adaptogenic herb helps the body cope with different mental, physical, and emotional stresses, and can support energy levels.
Passiflora: a calming, soothing herb, suited to low or fluctuating mood and frayed nerves.
As with all herbal remedies, please seek advice from a herbal advisor or your GP before using alongside prescription medications. The advice given here is not intended to replace that of a medical practitioner.
And a few tips for more specific female health conditions..
Thanks to the close proximity of the vaginal tract to the bowel and the subsequent easy movement of unfriendly bowel bacteria, we ladies are particularly prone to thrush. Antibiotics, stress, hormonal fluctuations and a diet high in sugary foods also contribute to yeast overgrowth and thrush symptoms.
Support bacterial balance from the inside by eating fermented foods
Avoid refined sugar, excess fruit sugar (1-2 pieces of whole fruit per day may be ok), fruit juices, yeast extract and alcohol
Use a non-perfumed simple cleanser instead of soap or regular shower gel: ‘Green People’ ‘Akin’ and ‘Dr. Bronner’ make wonderful organic, chemical free bodycare products
Drink plenty of water and address any bowel issues such as constipation or diarrhoea
If periods are still happening, opt for organic cotton tampons or sanitary pads – or escape tampons and pads altogether with an amazing reusable environmentally friendly Mooncup
Like thrush, cystitis can be triggered by antibiotics, stress, constipation, diarrhoea and hormonal fluctuations. The menopausal drop in oestrogen levels affects the lining of the bladder, making it more prone to sensitivity and inflammation.
Avoid tea, coffee (regular and decaffeinated), alcohol, soft drinks and fruit juice.
Plain water and chamomile tea are soothing for the bladder whilst horsetail herb tea has bladder strengthening properties
Take a multi strain high potency beneficial bacteria supplement
If an overgrowth of E.Coli bacteria is responsible, cranberry extract (dried extract, not juice) can stop the bacteria clinging to the bladder wall
Check for food intolerances; gluten has been implicated in cases of overactive and sensitive bladder
If symptoms persist and are affected by your menstrual cycle ask your GP for a scan to investigate endometriosis: endometrial tissue can grow on the bladder, affecting its function.
During the menopause the vagina shrinks and becomes drier as the moisturising effects of oestrogen are lost. This can lead to small tears in the vaginal wall and painful sex. Certain auto-immune conditions such as Sjogrens Syndrome also affect vaginal lubrication, so if you are experiencing dry mouth and dry sore eyes, see your GP for further investigations into Sjogrens.
Sea buckthorn extract is rich in omega-7, a type of fatty acid that maintains moisture levels in skin membranes: supplement with this for at least 3 months to support vaginal lubrication
Drink plenty of water and include omega-3 rich foods too (oily fish, walnuts, ground flaxseeds, pumpkin seeds)
Opt for a chemical free water based lubricant: ‘Yes’ offer a range of lubricants, some of which may be available on prescription in the UK.
If you’d like friendly support with your transition through menopause drop me a line today… Call on 07910 705272 or email email@example.com
Join in the nutrition conversation on Facebook at www.facebook.com/groups/nutritioninyork
A few years ago, my husband had an unpleasant encounter with kimchi in Korea. I’ll spare you the details, suffice to say it involved a rotting buried cabbage being dug up and served for dinner. It certainly made for a memorable meal but he didn’t order seconds.
Fortunately for him, this method of fermenting food is at the far end of a varied spectrum, and delicious, easy-to-use ferments are now readily available!
Fermented foods are part of many culinary traditions – including our own here in the UK – because fermentation is a simple way to preserve foods, extending their life and ensuring food availability during times of scarcity.
Nowadays, fridges and freezers have largely replaced the need for fermentation, but these conveniences mean we eat far fewer fermented foods and this has negative consequences for the billions of bacteria living in our guts.
The fermentation process allows lactic-acid-producing bacteria to develop. These bacteria form a vital part of the microbiota – the billions of bacteria living inside us.
Our microbiota work incredibly hard at;
Producing vitamin K, and some B-vitamins
Ensuring smooth, comfortable bowel movements
Regulating our immune and inflammatory responses
Supporting levels and diversity of our good bugs with the right kinds of foods is a vital part of preventative healthcare.
To investigate further, I spoke to Rachel Dickson, fermented foods specialist at Loaded Table about her range of ferments, and why they are so important for health…
Sally: Hi Rachel, can you tell me a little about why you started your business, and what attracted you to fermented foods?
Rachel: Sure. Well, I’ve always been health conscious, but it wasn’t until I had health problems of my own that I really started to focus on good nutrition and lifestyle changes. Several years ago, I was diagnosed with uterine fibroids, and spent a year eating organic food, doing yoga, and having acupuncture. At the end of this year, the fibroids had reduced by 25%. I realised that stress was having a major impact too, and this led me to think about what measures I could have taken to prevent my health problems in the first place. After a lot of exploration, my journey led me to fermented foods as a way of supporting the good bugs in our digestion that play such a major role in health.
S: And what did you think of them?
R: Initially I thought they tasted disgusting! But, with practice, I’ve created some beautiful ferments that taste delicious.
S: When did you launch ‘Loaded Table’?
R: I spent a few years perfecting my recipes, trying them out on friends and family, and when I moved to the UK earlier this year, I launched Loaded Table. I now supply a number of health stores in the North, including Alligator Wholefoods (on Fishergate in York), and have a stall at Acomb Market, on the 4th Saturday of every month.
S: Tell me about your products.
R: I produce kombucha, kimchi (vegetable ferments), sauerkraut, and some prebiotic ferments – asparagus, onion, and garlic. All the ferments are tested to ensure they have the right types and levels of bacteria, and they come with a shelf life to prevent spoilage and the growth of bad bacteria.
S: How do you recommend people use your products?
R: The kombucha is really popular, and is great for kids too – they love the ginger and turmeric flavours! Adults can take 100ml a day, and kids 50ml. With the vegetable ferments, just add a tablespoonful to a salad, or have it alongside a cooked meal. The prebiotic ferments are a little different: I suggest 5-10g per day, and mix these in with dips, relishes, or sauces – but don’t cook them as this destroys the fibres that will feed the probiotics. My kimchi is delicious – I’ve added my own Yorkshire twist to it!
S: I love the sound of that! What’s the Yorkshire twist?
R: There’s less chilli, and a whole range of different warming spices, including fenugreek which gives it a distinctive flavour.
S: Any plans to offer online shopping?
R: Yes, that’s coming very soon, along with some new flavours for the kombucha and vegetable ferments, and I’m planning to offer workshops to help people make their own ferments.
S: Thank you Rachel!
For more details about Rachel’s products, and to download recipes go to www.loadedtable.co.uk
If you’re dealing with digestive problems, low energy, or stress, remember to download your FREE copy of ‘Your 3 Easy Steps to All Day Energy’ and schedule a FREE 20min no-obligation telephone call with me to discuss how nutritional therapy may be able to help!
Are you exhausted all day?
Struggling to concentrate and remember things?
Thin, weak hair and fragile nails?
Feel like your brain is made from fuzzy wool?
Your thyroid may be underfunctioning.
Underactive thyroid or hypothyroidism is a common condition with a wide range of symptoms including;
Low energy no matter how much you rest or sleep
Weight gain and difficulty losing weight
‘Brain fog’ – poor memory and lack of concentration
Dry skin, brittle nails and falling hair
Your thyroid gland regulates your metabolic rate – similar to how the accelerator regulates the speed of a car. When it’s underactive, all your body processes slow down, as if you had taken your foot off the gas.
The standard treatment is Levothyroxine a synthetic version of T4, one of your thyroid hormones. However this is only prescribed if you fall below certain parameters on blood tests and many people suffer with sub-clinical hypothyroidism where their thyroid is underfunctioning but not badly enough to receive medication.
Simply taking Levothyroxine is only part of the picture of managing low thyroid function. Your body converts T4 to T3, the more biologically active hormone, and this conversion step is problematic for many people.
Issues such as stress, poor digestion, and a lack of the necessary vitamins and minerals all impair the conversion of T4 to T3;
Simply replacing T4 by taking Levothyroxine is just the first step in managing hypothyroidism. A whole-body approach focusing on healthy digestion, the right foods to support thyroid function and hormone conversion, relaxation, and movement is the most positive way forward for true thyroid balance.
If you’re struggling with thyroid problems, join me for the interactive workshop ‘Your Route to Thyroid Health’ taking place on Friday 29th September here in central York.
We will be covering;
– The signs, symptoms and causes of thyroid imbalance – both underactive and overactive
– What medications are available
– The links between thyroid function and other health conditions such as chronic stress, chronic fatigue syndrome and cardiovascular health
– Natural nutritional support for thyroid hormone production, conversion and function
– Supportive lifestyle techniques to help with relaxation and stress management
Dates & times;
– Friday 29th September 2017
– 10am – 12pm
– The Garden Room, Friends Meeting House, Friargate, York, YO1 9RG
– Detailed handouts are provided, and there will be plenty of opportunities for questions
For more information and to book your place contact me via email at sallyduffin@nutritioninyor
k.co.uk or on 07910 705272
Photo by Sander Weeteling on Unsplash
Ever wondered why doctors and nutrition-people (like me!) keep talking about how important it is to ‘eat a rainbow’? (A phrase which is dangerously close to the slogan for Skittles – ‘taste a rainbow’- which will have quite the opposite effect on your health!).
It’s because brightly coloured fruits and vegetables contain an array of natural compounds with anti-inflammatory and antioxidant effects that are all bound up with what colour they are.
So for example, orange and yellow veggies like peppers, carrots, and butternut squash are rich in beta-carotene, an immune-bosting antioxidant compound that’s a member of the carotenoid family, whilst dark bluberries and red grapes contain cyanidin – another protective antioxidant compound.
Including at least 1 food from each colour group everyday means you will be nourishing yourself with a vast range of naturally powerful ingredients, giving your body the support it needs to cope with modern life!
Pick any one of these top 10 practical tips to start increasing the colour, variety and nutrient load of your diet;
Green powders are helpful if you struggle to get enough greens into your day: mix spirulina, chlorella, barley grass or wheatgrass powder into pesto to boost the antioxidant and protein levels.
To support blood sugar stability and reduce reliance on refined carbohydrates, swap to higher protein alternatives. Mung bean pasta, lentil pasta, quinoa, or wild rice are good alternatives.
If you’re dealing with intestinal yeast overgrowth (and this is best confirmed with a stool test rather than trying to guess), think foods before supplements: natural anti-microbials such as garlic, ginger, oregano and marjoram can be added easily to salads, soups, casseroles – even herbal infusions.
The anti-inflammatory actions of turmeric and cinnamon are well documented; these spices blend well with warmed almond milk to make a simple chai-style beverage.
Seaweed flakes can be sprinkled into salads, soups or casseroles, and Nori sheets make a good alternative to wheat wraps, instantly increasing the iodine, zinc and magnesium content of your meal – perfect for thyroid support.
Mixing a tablespoon of olive oil into 25g of butter creates a spreadable butter rich in oleic acid – with none of the negative effects associated with margarine or poorly processed vegetable oils.
Encourage children to explore different coloured vegetables by using a picture colour chart and negotiating which coloured veggies to try next.
Nourish your friendly gut bacteria with pre- and probiotic food. Add a tablespoon of sauerkraut to grilled salmon and roasted vegetables; use unfiltered apple cider vinegar in salad dressings with lemon juice and fresh herbs; or mix kefir into a morning smoothie.
Green vegetables can be problematic for many people, especially supertasters. A basic smoothie made from baby spinach, banana and almond milk is a gentle option to begin with, and is packed with folate, vitamin K, vitamin C, and the antioxidant compound lutein. If you’re managing IBS, add fennel or caraway seeds when steaming brassica greens as this helps to soften the taste and aid digestion, reducing bloating and wind.
To eat different foods you have to buy different foods. A vegetable or fruit box delivery scheme is a hassle-free way to have new ingredients delivered direct to your door. Many schemes offer inspiring recipe ideas too.
Remember, the idea behind #1 Small Step is to encourage steady change and growth whilst side-stepping overwhelm. So pick 1 new idea to try, and build up those changes gradually!
If you’ve enjoyed this post you might also like;
What Small Step can you take today?
Tweet me at @nutritioninyork or drop me a line via firstname.lastname@example.org
A shorter version of this post was originally produced for Nutrition I-Mag (July/August 2017 edition) downloadable HERE
Another small step you can take towards improving energy levels and overall health, is to start the day with a nourishing breakfast. Eating within 2 hours of waking means your body doesn’t have to produce extra stress hormones to support your blood sugar levels. When this happens, your energy stores are playing ‘catch up’ for the rest of the day and you are likely to find yourself reaching for sugar and caffeine fixes to keep going.
This recipe-roundup is packed with creative ideas for your first feed of the day.
Some of the recipes are super quick whilst other may take a few more minutes to prepare, and they will all keep you energised till lunch (or ‘dinner’ as we call it here in Yorkshire!)…
P good protein source
Ve vegan (or vegan option)
GF gluten free
DF dairy free
Sweet Potato Hash Egg Skillet from Naturally Ella: P GF DF
Save time by using leftover cooked sweet potatoes from the day before in this protein and antioxidant packed breakfast. You can swap sprouted seeds for watercress or rocket – and in case you’re wondering, pepitas are pumpkin seeds!
Fluffy Breakfast Quinoa from Food Heaven Made Easy: P GF DF Ve Again, this one involves a bit of pre-prep to save time in the morning. Cook a large serving of quinoa at the start of the week and dip into it for breakfasts and lunchtime salads.
Grab & Go Chia Yoghurt Parfait from 101 Cookbooks: P GF swap to a plant based yoghurt for DF Ve This one really is for the super-quick breakfast people!
Buckwheat Pancakes: GF with options for Ve and DF. Add ground seeds or a protein powder to boost the P content. Perfect for when you have a bit more time to enjoy breakfast; discover this and other warm breakfasts (that aren’t porridge!) over in the Recipe Section
Wild Mushrooms on sourdough toast: from My New Roots: use olive oil to make it Ve & DF, and non-gluten bread for GF Regular mushrooms can be used in place of wild ones, and as Sarah says in the post, keeping a packet of dried mushrooms in the store cupboard means you can add them to any mushroom dish for deeper flavours and higher nutrient value. Mushrooms are a fantastic source of fibre, immune-supporting nutrients, and vitamin D.
Greek Chickpeas on Toast: from Lazy Cat Kitchen P DF Ve and GF option
A warm breakfast packed with protein, fibre and antioxidant plant nutrients from the herbs & spices!
Butternut, Spinach & Sausage Egg Cups: from Real Food Whole Life P GF DF Make these in advance and you have a ready-to-go breakfast option for days and days. They freeze well too. If you prefer a meaty version there’s an option for including good quality sausage or bacon.
What’s your go-to breakfast option? I’d love to know! Share on Twitter (I’m @nutritioninyork) or email at email@example.com
If you’d like to know more about how we can work together take a look HERE
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What do indigestion, bloating, excess wind, heartburn, and weight gain all have in common?
They can all be caused by not chewing food properly!
It’s a simple thing to do, but chewing so often gets neglected in favour of eating quickly due to short lunch breaks, or multitasking with food and a laptop.
Retraining yourself to chew food thoroughly is a vital first step to digestive wellbeing and healthy weight balance.
Let’s look at why…
The action of chewing tells your brain to send messages to your stomach alerting it to the fact that food is on its way. These nerve signals tell the stomach to start producing the gastric juices that break food down.
Chewing mixes food with saliva and salivary amylase, an important digestive enzyme that begins the breakdown of carbohydrates. This is why food taste sweeter the longer you chew it: amylase is busy breaking down carbohydrates into simpler sugars.
Your stomach does not have teeth! If food isn’t chewed in your mouth, it won’t get broken down properly anywhere else. So, you can be eating the perfect diet and still be nutrient deficient, simply because your body can’t access the vitamins and minerals bound up in the food.
Chewing properly means you eat slower. Remember at school there was always one child who took ages to eat dinner? That was me! Sitting there chewing away whilst my friends were itching to get outside and play! But eating slowly is no bad thing. It allows you to tune into satiety signals, and realise exactly when you have eaten enough rather than ploughing on and finishing your plateful regardless of how you feel or how big the portions were.
Taking the time to chew food is part of the overall practice of eating mindfully. By eating in a calm relaxed manner, savouring each mouthful, you begin to appreciate each food and flavour and receive those all-important hunger and satiety signals.
Try these 5 basic steps to eating mindfully;
As you sit down to eat, take 5 slow deep breaths. This relaxes your nervous system, preparing you to ‘rest and digest’ (parasympathetic dominance), rather than trying to eat whilst in the stressed out ‘fight or flight’ response (sympathetic dominance). When stressed, the body down regulates digestive functions producing less stomach acid and digestive enzymes – pretty much guaranteeing that you’ll end up with indigestion and bloating!
Chew. Exactly how many times you chew each mouthful will depend on what you’re eating: yoghurt needs less chewing than steak for example. And yes, you do need to chew yoghurt and other soft foods like smoothies and mashed potato – otherwise, how will your stomach know that it’s on its way? If it helps, put your knife and fork down whilst you chew, and don’t prepare the next mouthful until you’ve swallowed what you’re chewing.
Savour the flavours. Really appreciate how each food tastes and feels in your mouth.
Once you’ve finished eating, sit still for 3-5mins to allow food to pass comfortably down to your stomach.
Wait for at least 10mins before deciding whether you want dessert or not. It takes roughly 15-20mins from the start of eating for your brain to register the actions of satiety hormones like leptin. These hormones work in a complex way, registering how stretched your stomach is, and how much fat you have stored in your body overall. They tell your brain when you are full, but if this message is ignored you eventually become resistant to their signals.
Eating mindfully does involve changing habits, and this can take time. It’s not always easy to do, especially if you’re juggling your own meal with feeding a couple of cranky toddlers! It really is worth persisting though, as no amount of supplements or nutrition guidelines can replace the benefits of good chewing.
If you’d like the benefits of mindfulness to spread beyond the kitchen table, and support other areas of your life, say hello to Joanne Bull at CalmWorks. Joe offers a range of mindfulness training options designed to build your inner calm and resilience to ongoing stress.
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Need nutritional support for dealing with ongoing stress? See HERE for options of how we can work together.
Irritable Bowel Syndrome is one of the most common conditions clients come to see me for, seeking relief from symptoms such as constipation, pain, diarrhoea, wind, bloating and headaches.
Stress is one of the main triggers for IBS, and this was certainly a factor with the client in this case study.
Let’s call her Jenny (not her real name). Jenny originally began working with my colleague Tiziana Bertinotti at York Traditional Acupuncture, and Tiziana recommended she also see me for nutritional support.
Tiziana and I frequently work together with the same client as the combined power of nutrition + Traditional Chinese Medicine Acupuncture (the real deal, not just dry needling techniques) brings huge transformative effects to people’s lives.
Jenny was 23 years old and had been suffering with IBS symptoms of constipation, tiredness, pain, wind and abdominal discomfort for 8 years. Her symptoms began just after her parents divorced when she was 15 – she also had a bad viral infection at this time too, so there was a combination of physical and emotional triggers.
Jenny had taken an ELISA food intolerance test in her teens and cut some foods out of her diet already which had brought temporary, but not lasting, relief.
She admitted ‘holding on’ to stress in her stomach and was not finding enough time for relaxation. Due to low energy levels she had stopped exercising as much too: this is a real catch-22 situation as exercise can improve both energy levels and IBS symptoms.