Want to recover faster from an injury? Nutrition can play a pivotal role in speeding up the recovery process.
In this article we are going to look at why some people get “hangry” after not eating for a while or between meals.
Fats have had a bad rap over the past 30-40 years. The obsession around low fat products along with misinformation based upon cherry picked research has ultimately lead to a state of confusion as to whether fats are helpful or harmful to our health.
Caffeine is a powerful stimulant that can help provide mental stimulation, in fact it is the worlds most consumed psychoactive drug. The media and opinion often portray caffeine as something that can be both good and bad for your health, so what are you meant to believe and how do you determine what is right for you?
Alcohol or more precisely ethanol is found in alcoholic beverages and is formed through the fermentation of plants. Typically dense sources of carbohydrates such as wheat, rye, barley, corn and fruits have been used and this has been going on for centuries reaching all corners of the globe. Interestingly around 70% of those above the age of 18 drink alcohol.
Not all carbs are equal! In this article I aim to provide a general overview of carbohydrates, their function and which sources to consider in your diet.
In this article I aim to provide a general overview of fibre, it’s benefits and the best sources to include in your diet.
In this discussion we are going to look at the role protein plays in the body, whilst determining what optimal levels are for you and reviewing whether too much protein can be bad for you.
We’ve all heard of proteins, fats, carbohydrates, vitamins and minerals, but what are phytonutrients?
If you are a busy person, who still likes to make their own meals but would like to perhaps reduce your time in the kitchen then this article is for you. Not only will be be covering some food prep ideas I will also be providing you with complete access to my simple meal formula infographics to help you with a basic flow process when making soups, salads, stews, smoothies, stir frys and breakfast skillets.
Each meal has three categories to help you change the meal to suit your general protein, fat and carb requirements. It’s essentially a hundred recipes in one document!
To help support the balance of bacteria in our gut there are certain foods that should feature regularly in your diet. The two food groups you should include are prebiotics and probiotics.
Hi all, my name is Fay and I am Steve’s wife. People always ask me ‘ooooh your husband is a nutritionist, you must have to hide all your naughty stuff!’. Well no, luckily Steve is not a sergeant but he’s also made me aware of what I’m eating and so that’s changed how I behave in the kitchen and also what I keep in my kitchen!
In todays article I want to discuss a few considerations with regards to going gluten free. I want to discuss my stance on the subject and also present some literature that was presented to me by Dr Tom O’Bryan recently along with some of my own literature that I have pulled up writing this article.
At the start of the year I wrote an article title “Are you using food to self sooth?” I received a lot of interest over this article and have worked with a number of clients already this year who have this relationship with food. In this article I am going to look at some practical steps you can take to help move away from self-soothing with food by adding in positive behaviours in exchange for mindless munching or emotional eating.
In this article I look at emotional eating, how to raise awareness and some tactics to help you overcome emotional eating habits that often lead to yo-yo type dieting and an inability to achieve your health and physique goals.
As a nutritionist it can be easy to get carried away with the more complex side of our job, the laboratory testing and supplement prescription. All too often nutritionists and other health practitioners forget or even disregard the basics that add the foundation to the more complex recommendations.
In this article we are going to review the importance of the three main macronutrients: Proteins, Fats and Carbohydrates.
Improving someone’s nutrition is much more than establishing what to eat and when to eat it, it is also important to understand how to eat.
Confirmed low levels of vitamin D may require supplementation, yet before supplementing with vitamins you should consider the following nutrient relationships:
Minerals are inorganic substances that provide physical structure to the body in the bones and also combine with other chemical regulators such as enzymes to shape biochemical processes. They divide in to two groups – the major and the trace minerals.