March 2019 -

What is your philosophy on health and wellbeing?

Having now been in the industry for a few years, I’ve already seen a few shifts in our nutritional recommendations. Nutrition and health are a huge area of research and new studies are coming out every day, sometimes challenging the way we think. That’s why I am very open minded and don’t favour one diet over another. instead, I try to help people make the changes that would fit their lifestyle and genetic profile. 

What is your top tip for natural health?

I believe that the most detrimental factors in disease are stress and lack of movement, and even the best of diets is not going to be enough if you have a sedentary lifestyle and are constantly stressed. You don’t have to go to the gym or meditate every day. Find something you enjoy that will be easy for you to integrate into your daily life. That way those changes are more likely to last. This could be anything from finding a new hobby or even doing something you enjoyed in childhood but you don’t do anymore, to participating in group sport, listening to music or going on a country walk. Being able to enjoy the simple thing in life, that don’t come with a price tag, is a forgotten skill in our society, but something we should all be trying to do for the sake or our general health an mental wellbeing.

If you had to choose one healthy food, what would it be and why?

This is a tricky question is there are so many nutrient-dense foods that I love and would recommend to everyone, so I feel like saying “Feed your bugs” instead! The trillons of microorganisms that reside in the gut love fibre and the more types the better. Having a healthy balance of bacteria can have multiple health benefits, from supporting digestion to improving good, aiding weight loss and supporting cardiovascular health. The best sources of fibre include onions, leeks, green leafy vegetables, chicory, artichokes and pulses. You can also add prebiotic powders to you diet, look out for those with good combinations that include frtutooligosachariedes (FOS), pectin, arabinogalactans or resistant starch.

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