Unity Wellness, Author at Unity Wellness

Why Food is Actually INFORMATION

by Unity Wellness | Aug 14, 2019 | Blog, Health News

Original Article Posted on: Monday, August 12th 2019 at 6:45 am

Written By: Sayer Ji, Founder of GreenMedInfo LLC

Food, while being the condition for the possibility of all life itself, is rarely appreciated for its true power. Far beyond its conventionally defined role as a source of energy and building blocks for the body-machine, new discoveries on the frontiers of science reveal that food is also a powerful source of information.

We are all hardwired to be deeply concerned with food when hungry, an interest which rapidly extinguishes the moment we are satiated. But as an object of everyday interest and scientific inquiry, food often makes for a bland topic. This is all the more apparent when juxtaposed against its traditional status in ancient cultures as sacred; or in contemporary religious traditions like Catholicism where a cracker still represents the body of Christ (Eucharist). But as my previous investigations into the dark side of wheat have revealed, food is one of the most fascinating and existentially important topics there is. And in many ways, until we understand the true nature of food, and how it is still the largely invisible ground for our very consciousness, we will not be able to understand our own nature and destiny.

How We Got Here

Modern Western concepts of food are a byproduct of a centuries old process of intense secularization. Food is now largely conceived in terms of its economic value as a commodity and its nutritional value as a source of physical sustenance. In the latter regard, its value is quantified through the presence and molecular weight of macro- and micronutrients or its “fat-inducing” calories. In the process of reducing food’s value to these strictly quantitative dimensions, it has lost its soul. Food is no longer believed to possess a vital life force, much less a sacred one. But the etymology of sacred, namely, to make holy, and the etymology of holy, which connects to heal, whole, health, implies correctly that food has the ability to “make us whole.”

Food As Nourishment On All Levels

If talk of food as “sacred” and “whole-making” sounds pseudo-scientific, consider how Nature designed our very first experience of nourishment (if we were fortunate enough to not have been given a bottle full of formula): breastmilk taken from the mother’s breast was simultaneously a nutritional, physical, thermic, emotional, genetic, and spiritual form of nourishment. Food, therefore, can and should never truly be reduced to an object of biochemistry.

And so, as we dig deeper, we discover that the topic of food is a highly cerebral one. And this begins with any simple act of eating, albeit in a slightly different way. It’s called the cephalic phase of nutrition, “in your head,” which reflects how you are actually experiencing the food: is it delicious? Are you feeling pleasure? These “subjective” aspects profoundly affect the physiology of digestion and assimilation. My colleague Marc David has dedicated many years to waking people up to this amazing process. Food, therefore, begins in a context that transcends merely physiochemical conditions and concerns. The nocebo and placebo effects, which are powerful forces in the setting of clinical medicine, also apply to the field and experience of nutrition. And therefore, it is hard to ignore how this important layer of nutrition: the first-hand experience, and even our intention and level of gratitude, has been lost in the fixation on the chemistry and reductionism of food science.

But the inquiring mind wants more specific scientific answers to the question: how does food makes us whole? How does its arrangement of atoms possess such extraordinary power to sustain our species? Why can’t we answer the most rudimentary questions that go back to ancient times, such as the still timeless mystery and miracle of how the bread is transmuted into blood and flesh?

Perhaps, it is the information (and intelligence) within food that will help explain some of this mystery. After all, information literally means “to put form into.” This understanding will add much needed depth and nuance to conventional nutritional concepts where food is still conceived as a bunch of essentially dead and uninteresting atoms and molecules.

The Old Story of Food as a Thing

Our concept of food is still generally constrained to the Newtonian view that all things are comprised of atoms, externally related to one another, and built up from there into molecules, cells, etc. The story goes that when we eat things, digestion breaks them down into their constituent parts and our bodies then take these parts and build them back up. This very mechanical, simplistic view, while valid in limited ways, no longer holds true in light of the new biology and science. Along with this view of food as matter, is the correlate perspective, that food can be “burned” for energy and that like a furnace or a car food provides “fuel” measured by calories to drive its engines along. Of course, this is reinforced by nutrition facts labels which make it appear that not much is going on beyond caloric content and the presence or absence of a relatively small set of essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals, defined by their molecular weight.

This reductionistic view of food I will call, in recognition of Charles Eisenstein’s thinking, “the old story of food,” and this narrative focuses on two primary dimensions.

Food As Matter

If we are looking at the “material” aspects of food, we are looking at the physically quantifiable or measurable elements. You could not, for instance, objectively “measure” taste, as it differs qualitatively from person to person (so-called “subjective experience). And so, nutritional science focuses on what is presumably “out there” objectively, namely, quantities like the molecular weight of a given substance, e.g. 50 mg of ascorbic acid, 10 grams of carbohydrate, or 200 mg of magnesium. In reality, these objective quantities are influenced by the type of measuring device we use — and so, there really are no ontologically pure (i.e. “really real”) material aspects out there in and of themselves. But for the purposes of clarity, let us assume these material aspects are real, independent of the measuring device or person measuring. These material aspects, while providing information, are not considered to be “informational” in the sense of giving off distinct messages to the DNA in our body, altering expression. They are considered part of the physical world, and therefore while providing building blocks for our body, including its DNA, they are not understood to alter or control the expression of the DNA in a meaningful way. Food, therefore, is considered “dead,” and not biologically meaningful beyond its brick and mortar functions in building up the body-machine.

The other primary dimension in this old view is…

Food as Energy

Energy is commonly defined as the power derived from the utilization of physical resources, especially to drive machines. In this view, food provides the fuel to power the body-machine. Food energy is conventionally defined in chemical terms. The basic concept is that animals like humans extract energy from their food and molecular oxygen through cellular respiration. That is, the body joins oxygen from the air with molecules of food (aerobic respiration), or without oxygen, through reorganization the molecules (anaerobic respiration). The system used to quantify the energy content of food is based on the “food calorie,” “large calorie,” or kilocalorie, equal to 4.184 kilojoules. 1 food calorie is the amount of heat required at a pressure of one atmosphere to raise the temperature of one gram of water one degree Celsius. The traditional way to ascertain the caloric content of a sample of food is using a calorimeter, which literally burns the food sample to a crisp, measuring the amount of heat given off (its caloric content). In order to account for the varying densities of material within a sample, e.g. fiber, fat, water, a more complex algorithm is used today. (alt definition: an amount of food having an energy-producing value of one large calorie)

Again, in this view, food while providing information (caloric content), is not an informational substance in the biological sense (e.g. DNA), but simply a source of energy which can fuel the body-machine.

The New Story: Food as Information

The new view of food as replete with biologically important information, is based on a number of relatively new discoveries in various fields of scientific research.

For instance, the discovery that food contains methyl groups (a carbon atom attached to three hydrogen atoms (CH3)) capable of methylating (silencing) genes, brought into focus the capability of food to profoundly affect disease risk as well phenotypal expression. If folate, B12, or Betaine — 3 common food components — can literally “shut off” gene expression with high specificity, food becomes a powerful informational vector. One which may actually supervene over the DNA within our body by determining which sequences find expression.

This discovery of nutrition’s prime role in epigenetics opened up an entirely new realm of research, including the disciplines of nutrigenomics, which looks at nutrient-gene interactions, and nutritional genomics, which looks at gene-based risks that provide individualization of nutritional recommendations. Suddenly, almost overnight, food became infinitely more interesting to geneticists, biologists, and medical professionals, in that it as an information vector it could affect, and in some cases control the expression of the DNA, biomedicine’s “holy grail.”

Food’s role as a source of methyl group donors capable of epigenetic modulation of DNA expression is a powerful demonstration of its informational properties, but this is not the whole story…

Food also contains classical genetic information vectors, such as non-coding RNAs, which like methyl donors, have the ability to profoundly alter the expression of our DNA. In fact, there are estimated to be ~100,000 different sites in the human genome capable of producing non-coding RNAs, far eclipsing our 20-25,000 protein-coding genes. These RNAs, together, orchestrate the expression of most of the genes in the body. They are, therefore, supervening forces largely responsible for maintaining our genetic and epigenetic integrity.

These RNAs are carried by virus-sized microvessicles called exosomes found in all the food we eat (they are secreted by all plant, animal, and fungal cells), and survive ingestion to significantly alter our gene expression. In 2012, a groundbreaking study titled, “Exogenous plant MIR168a specifically targets mammalian LDLRAP1: evidence of cross-kingdom regulation by microRNA, found that exosomal miRNA’s from rice altered LDL receptors in the livers of Chinese subjects, effectively proving cross-kingdom regulation by microRNA exists, and is occurring on an ongoing basis through the food we eat. Another study, this time in animals, found that exosomes in commonly consumed foods, e.g. grapefruit, orange, affect importnt physiological pathways in the animal’s bodies. Essentially, these food components ‘talk’ to animal cells by regulating gene expression and conferring significant therapeutic effects. The ability of exosomes to mediate the transfer miRNAs across kingdoms redefines our notion of the human species as genetically hermetically sealed off from others within the animal, plant, and fungi kingdoms. In this sense, food borne exosomes are the mechanism through which all living things in the biosphere are intimately interconnected, perhaps even adding a new explanatory layer to how the Gaia hypothesis could be true.

Another important though overlooked mechanism through which food components may carry and transfer energy and information is through so-called prionic conformational states (protein folding patterns). Prions have been primarily looked upon as pathological in configuration and effect. A classical example is the beta sheet formation of brain proteins in Alzheimer’s. These secondary protein conformations act as a template through which certain deleterious folding states are transferred laterally between proteins. But prions are not always pathological. For instance, naturally forming prions are essential for the health of the myelin sheath in the brain, and likely perform many other important though still largely unknown functions. So, when we look at the phenomena neutrally, the fact that the conformational state (folding state) of a protein can hold and transfer laterally information essential to the structure and function of neighboring proteins without needing nucleic acids indicates just how important the morphology of food may be. It is possible, therefore, that food, depending on how it is grown and prepared, will have vastly different protein folding patterns which will carry radically different types of biologically vital information. This is another example where one can not exhaustively assess the value of food strictly through quantitative methods, e.g. measuring how much protein there is by weight, but need also to account for qualitative dimensions, e.g. the vast amounts of information contained within secondary, tertially and quaternary conformational states of these protens.

The “Microbiome of Food” Is Full of Information

Acknowledging the role the microbiome plays in the food we eat further deepens the our understanding of food as information. In fact, the microbiome could be considered food’s most profound informational contribution. When we consider the genetic contribution of all the bacteria, fungi, and viruses, naturally found in food (especially raw and cultured varieties), this represents a vast store of biologically meaningful information. Some of this microbial information can even “jump” laterally from these micro-organisms into our body’s microbiome, conferring to us significant extra-chromosomal “powers,” essentially extending our genetic capabilities by proxy. For instance, a recent study identified a marine bacteria enzyme in the guts of Japanese, presumably a byproduct of having consumed seaweed naturally colonized by it. This marine bacteria enzyme is capable of digesting sulfated polysaccharides — a type of carbohydrate humans are not equippped to digest because it is marine specific. This indicates that the genes provided by these microbes represent a genetic library of sorts, whose contributions may vastly extend the genetic capabilities of our species. Indeed, the human genome only contains genetic templates for 17 enzymes, whereas the gut bacteria contains genetic information capable of producing hundreds of different enzymes. And these are capable of degrading thousands of different carbohydrates! There are actually many other capabilities provided by these “germs,” including the ability to produce vitamins (including vitamin C!) and other essential biocompounds. The microbiome of our food could therefore be considered an information storehouse. To learn more about how this ancient information (even millions of years old) is preserved in raw foods like honey, read my article: Could Eating Honey Be A Form of Microbial Time Travel?

Water As An Information Carrier In Food

Another extremely important element is the role of water in food. Not only has water been found to carry energy and information, but water has also been identified an instrument of biosemiosis. The water component of food, therefore, could contribute biologically important information — even genetic and epigenetically meaningfully information — without needing nucleic acids to do so.

To learn more about how water has “memory,” and can store and transmit genetic information, read about the DNA teleportation experiment performed by Nobel laurette Luic Montagnier.

As discussed above, conventional food science starts on a completely dehydrated basis, focusing almost exclusively on the ‘dry’ measurable material aspects of the food, or the amount of energy it contains (which ironically requires burning off the water to obtain measurements). All readily edible food is hydrated. Were it not, it would be “dehydrated food,” which is generally not considered ready to eat. As such, we can not talk about biomolecules without considering their hydration shells as integrally and inseparably bound to the “dry” components, e.g. amino acids, fatty acids, sugars. Water has the capacity to carry information and to determine the structuration and therefore functions of the biochemicals and biopolymers it surrounds. Water, which is capable of taking in free energy from the environment (Pollack’s infrared heat), has its own information and energy. This means, therefore, that food qua water content, has the potential to carry relatively vast amounts of information beyond what is found in its material composition itself.

As science progresses, both the quantitative and qualitative elements of water will increasingly be revealed to be vitally important in understanding food as information.

Powerful Implications for the Future of Food and Medicine

When food is looked upon as a vital source of biologically important information which can inform the expression of our genome, it is much easier to understand how our ancestors considered its creation, production, harvesting, cooking, and consumption sacred.

We can also understand how the seeming poetical relationships between foods and organs they nourish may have emerged, via informational bridges described above (RNAs, Prions, water), making possible their “soul connection.”

Today, with a wide range of industrial farming technologies changing the quality (and informational component) of our food, it is no longer sufficient to look at only the material aspects of these changes. Irradiation, genetic modification, pesticides, soil quality, processing and a wide range of other factors (intention), may greatly alter the informational state and quality of a good without being reflected in overt changes in grosser qualities like caloric and materially defined dimensions.

No longer can we look at the difference, say, between infant formula and breast milk strictly through the material/energetic lens of conventional nutritional analysis. On an informational level, they are qualitati`vely light years apart, even if they have so many similarities in crude nutritional metrics, e.g. similar carbohydrate and caloric content.

This will be true for all areas of food production, and nutrition, where formerly an essentially dead ontology governed the way we understand and interacted with the things we eat. Once we understand the true implications of food as information, our entire worldview will change. Learn more by reading Sayer Ji and co-writer Ali Le Vere’s chapter in this recently published clinician’s primer textbook: Revisioning Cellular Bioenergetics: Food As Information and The Light-Driven Body.

© August 12th 2019, GreenMedInfo LLC. This work is reproduced and distributed with the permission of GreenMedInfo LLC. Want to learn more from GreenMedInfo? Sign up for the newsletter here //www.greenmedinfo.com/greenmed/newsletter.

Sayer Ji is founder of Greenmedinfo.com, a reviewer at the International Journal of Human Nutrition and Functional Medicine, Co-founder and CEO of Systome Biomed, Vice Chairman of the Board of the National Health Federation, Steering Committee Member of the Global Non-GMO Foundation.

Disclaimer: This article is not intended to provide medical advice, diagnosis or treatment. Views expressed here do not necessarily reflect those of GreenMedInfo or its staff.

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Project “Drop the Baby Weight”

by Unity Wellness | May 6, 2019 | Blog, Product Reviews

Let me preface this post by saying I loathe the pressure on women to “lose the baby weight” within weeks or months of birth. Our bodies go through SO much from the beginning of pregnancy, right through the months to years of breastfeeding. When I studied Naturopathy, they taught us that women generally need at least two years between pregnancies to recover nutrient stores so as not to leave themselves chronically depleted. Dr Oscar Serrelach says post-partum depletion can affect our health for up to a decade, so this is a time to nourish our bodies, not punish them. I’ll never forget a woman I used to work with who had to have her crumbling teeth removed that had been affected two close pregnancies some 25 years prior. Nobody wants to go through that physical & emotional pain.

Some Background

Those of you familiar with my blog may have read my story from a few years back about how I released 30+kgs. I started that when my eldest daughter was 7.5 years old and it was honestly the best thing I’d probably ever done for my health. It was certainly the first time I’d dropped a significant amount of weight and my fatigue symptoms disappeared, along with much of my back pain from a herniated disc and bone degeneration. I felt amazing & like the outside finally matched the inner me, without all those protective layers that had built up since childhood.

Whilst the majority of women who breastfeed lose weight faster than those who don’t (lactation uses around 500-700 calories/day), I’m not one of them. With both my girls, I was back to pre-baby size within a week of birth, but then around 2-3 months postpartum, I started ballooning – and fast. Not quite as fast the second time, but there were spurts where I’d suddenly gain & could not get it to move back down. As such, all the good work I’d done between kids came undone & I maxxed out around 104kg by the time my youngest turned 4yo, despite not really having an appetite.

My nervous & endocrine systems had also suffered in that time, with a health crash mid-2016 that saw me in the hospital with sudden-onset convulsions & muscle weakness that started just after I climbed into bed in the wee hours one morning, having finally gotten my then-toddler to sleep. Laying there in the ED, the right side of my body flapping about madly, all I could think of was the worst case scenario & not being around to see my girls grow up. After they ran some tests, I was diagnosed with “stress”. WTAF???????????? I was certainly not feeling stressed (until that point) and had been through some traumatic situations in my life without ever experiencing symptoms like that. The feeling of having no control over my body & not even being able to drive at times was excrutiating.

As it turns out, shortly after that happened there was a show on TV one night about Functional Neurological Disorder, where people had symptoms of neurological disorders, but no physical cause. Essentially, the brain does not register stress, so you don’t “feel” stressed psychologically, so the body (in all its wisdom) has to find another way to release the stress, hence the somatic symptoms. I decided to try Chiropractic care to calm my nervous system (I’d received Chiropractic care on & off since childhood, but hadn’t been in several years) and I saw a local Integrative GP to get some further testing done. The GP agreed with me that testing for MTHFR defects & Pyroluria were well indicated, and both came back positive, along with low Vit D & B12 levels & cortisol levels about 3x the normal range. They explained my lack of appetite along with a raft of other symptoms I’d had throughout my life (and that were prominent in other family members). The long-term lack of sleep combined with IBS, poor appetite, an increased load on my endocrine system & reduced ability to detox had all combined to create the perfect storm.

The general advice was to wean my daughter and go away for a couple of nights for a break. Pfffft! That was not going to happen. Leaving her at that time would have created more stress for both of us. I needed to do what I could to nourish my body & reduce the physical stress of the aforementioned issues. I continued regular care with my chiro, had some B12 shots, took some other supps and slept when I could. Over the next few weeks, the “episodes” reduced & I was able to function much better. I was doing the best I could with the circumstances at the time.

It was shortly after that that the opportunity to start Unity Wellness arose. I always say it was the best & worst of timing. With all that was wrong healthwise and with the way I looked, I was acutely aware that I didn’t present as the picture of health, but then I hoped my own journey to better health might inspire others who are ready to make changes, which is why I always share openly & honestly.

Fast Forward

Breastfeeding my youngest had never been as easy as it was with my eldest (oh, how lucky I was the first time). Her latch was never the best and the older she got, the more I dreaded feeding her due to pain. By the time she was 4.5yo, I felt like there was not really any milk being produced and feeding was more about comfort. A couple of months later, I realised we’d gone a whole day with her being OK with just a cuddle instead. Then the next day, and the next. This sudden change brought about ALL the emotions. Whereas my eldest had weaned in her own time, I kind of felt guilty this time because I felt like the timing was more due to my pain than her readiness to finish. I felt like if I let her have another feed, I might miss this opportunity to wean and focus more on my health, but then it was such a sudden change that I felt a deep sense of grief (even writing this has the tears flowing). This was the end of my breastfeeding journey not just for her, but forever.

Mixed in with the grief was a sense of relief and excitement. Finally, I was in a position to make choices about my body without worrying about anyone else. Looking at photos of myself, all I could see was tiredness, inflammation, gut issues (which had improved, but not completely) and aging. Now, I’m in my mid-40’s, not mid-20’s, so I don’t have unrealistic expectations or believe I have to look a certain way but again, my body did not accurately represent the way I felt inside. I almost didn’t recognise the person in the mirror, and not in a good way.

In April this year, just after her birthday, my eldest daughter was ready to do another round of the Changing Habits Fat Loss Protocol and I was ready to join her. It was time for me.

The Journey

I had grand plans to blog a daily diary, but nearly four weeks later, I’ve realised that’s just NOT going to happen 😆

As such, a weekly review will fit much better into my schedule and still gives you an idea of what’s involved in the protocol and what you can expect if you decide to try it. As with the first three rounds I did years ago, this is about improving endocrine health & reducing inflammation, with fat reduction being an added and most welcome benefit.

Phase 1

Phase 1 (P1) of the protocol is about loading the body with good fats, whilst minimising carb intake. There is an optional 5 day cleanse you can do before this phase, but as I’m already gluten-free, mostly dairy-free & eat organic when possible, I didn’t feel the need but it can be useful if your diet has been poor in the lead-up or you struggle with sugar cravings and the like. As I don’t eat much dairy, I focused more on coconut products, fat on meat & olive oil. We also did a 3 day loading period as I only started eating half way through the first day, so it was more like 2.5 days. Loading well can make the transition to the next phase easier as the body becomes accustomed to using fat for energy. This is also the time to start taking the Support Drops that help the body to release the unwanted fat stores rather than the structural fat, so we don’t end up looking gaunt.

Some P1 foods we enjoyed include chia pudding made with coconut milk served with coconut yoghurt and hemp seeds, loaded berry smoothie with coconut cream, MCT oil, hemp seeds and assorted powdered superfoods, and roast chicken with the skin & veggies roasted in oil. Soooooo gooooood!!!!

One the first day of P1, I weighed 100.2kg. While it’s not usual to lose weight in this phase, I tend to and weighed 99.8kg on the next 2 days.

Phase 2

Phase 2 (P2) is the fat burning phase, with people releasing an average of 300g a day. In nature, where no shops or markets exist, food tends to be more scarce in Winter so we would have to live off the fat we’d stored on our bodies in the warmer, more abundant seasons. Meat would also be leaner as their food sources were also scarce. Phase 2 of the 4 Phase Protocol replicates that pattern, with limited quantities & variety of food – lean protein, vegetables & fruits. That’s one of the reasons I like to do the protocol in the cooler months. They describe it as “Keto without the fat” to give you an idea of the sorts of foods allowed. I’ll be doing 40 days (and 40 nights) in P2. The maximum time allowed is 43 days, but I want to be finished in time for my birthday so I can celebrate by reintroducing fat when cooking.

NOTE: This program does include meat / seafood as the protein source. If you’re vegetarian, there is the option of eggs or cottage cheese, with vegans choosing from Inca Inchi Protein Powder or tofu (ideally, organic and non-GMO), although be aware that results may differ if using plant-based proteins.

P2, Week 1

Well, I’m not going to say it was a walk in the park. I experienced more headaches & tiredness in the first week than I have any other round of the Protocol. Maybe I should have done the pre-cleanse after all? On Day 2, my bleed started, which was terrible timing. I’d normally start a round of the Protocol just as I was finishing my monthly cycle, but in starting this round when I did to support my daughter, it didn’t work out that way. It could also have played a part in the way I was feeling. It could also by why I found myself feeling much more hungry this time, which I offset with drinking more herbal tea. Working on Instagram certainly didn’t help, with all the photos of goodies being posted in the lead-up to Easter. I don’t think I have ever salivated so much, which is probably a good thing for my digestion….not so good for my chocolate-loving soul! 😆

My favourite meal of the week was probably the Herbed Roast Beef with Peppercorn Jus created by Nikalene at Skinnymixers (we did the protocol at the same time years ago, so I’m proud to see the success she’s had since then). It made 10 servings, so it was also great to have enough food cooked for the next few days.

I started this phase at 99.2kg & finished the first week down 3.2kg, which is still good considering the less than ideal timing.

P2, Week 2

The hunger and headaches continued until about half way through the second week. I woke up around Day 11 & suddenly felt much better. My hunger was gone, my headaches had stopped, I had more energy and my head felt clear for the first time in a lonnnnng time. Definitely settling into the groove this week and enjoying another Skinnymixers recipe, Chicken Zoodle Soup (seriously, try it even if you’re not doing the Protocol). I also made us some Berry Fruity Dream from organic frozen strawberries & an eggwhite which was delicious, but I only had a small weight drop the next day. Given that strawberries can be touch & go for me, I decided to stick more to apples (we’re lucky to live down the road from an organic apple orchard, so get them at a good price). We can have 2-3 fruit serves a day, so I’ve been using one of the apples to make my Green Smoothie. It’s a great way to incorporate the food-based supplements that are included in the Protocol.

This week also coincided with Easter, but I discovered that my body does well with hot chocolate made with a teaspoon of organic cacao powder mixed in hot water with 3 drops of stevia & a little vanilla. WINNING!!!!!

Another 2.5kg released this week. Here’s some of the food I’ve been eating in P2:

P2, Week 3

I woke on day 15 to my first weight increase. I tried prawns last night, which had previously been fine for me. Nooooo! Not the prawns!!! The weight stayed the same the next day as well, but I was also having ovulation symptoms which may have caused some inflammation or fluid retention, and sleep was lacking. Either way, I’ve decided to avoid prawns for the moment and I’ll test them again down the track.

I’ve been using stocks & broths for cooking in place of oil. As a bonus, the bone broths are good for healing a leaky gut and increasing collagen in the skin & joints. The only one that’s “officially” allowed on the protocol is the Changing Habits Naked Beef Broth, which has been skimmed of fat before being dehydrated into a powder, but I’ve also used the ‘Meadow and Marrow’ a.m. Cleanse & Natural bone broth concentrates, as well as ‘Best of the Bone’ Turmeric and Ginger concentrate, all with good results (just don’t tell anyone, mmmkay? 😉 )

As mentioned above, I’ve been reminded this week about the importance of sleep for proper endocrine function. On the nights I only get around 6 hours sleep, I find my weight doesn’t change or goes up slightly, which has been an issue over the last 5 years of pregnancy & child-rearing.

My daughter has found that she hasn’t got the stamina to get through four dance classes a week during this phase. A gentle daily walk or some restorative yoga are fine on the protocol, but it doesn’t really provide enough energy for an active lifestyle and more intense exercise can trigger inflammation, which is counter-productive with this program. As such, she’s decided to cut this round short with a view to moving to the Hunter Gatherer Protocol, which is better suited to those who do a lot of physical work, who are breastfeeding or otherwise not suited to the Fat Loss Protocol.

Down 1.5kg this week after a couple of stalls. Halfway through P2 and I am starting to see my jawline again as the puffiness subsides. Huzzah!

P2, Week 4

Well, this week’s been a mixed bag! After the hunger of the first couple of weeks, I’ve been struggling to eat my second meal of the day. I just didn’t really feel like it at all for a few days, but knew that insufficient protein can cause fluid retention & my body needs the nutrients from the veg. My weight has been bouncing around after the steady losses of the first 3 weeks, with gains happening on the nights I get less than 7 hours sleep (usually more like 4-5 hours). Sufficient sleep really does make such a massive difference on this protocol to regulate the metabolism & gut microbiome. Thankfully, the gains were offset somewhat by some good losses (1.3kg one day, 700g a couple of days later). On the day I dropped 700g, I also dropped into the 80’s, for a total loss from the start of 10.3kg. Here’s Debra Messing reenacting my reaction (the subdued version, according to my daughter):

However, this week also saw the return of headaches & dizziness, along with lower back pain and a short temper. I was not eating any differently, but I did end up starting my cycle this week, which explained those symptoms, along with the yo-yoing weight.

One of the “free” foods we can test on the protocol is konjac noodles, but given they haven’t been good for me in previous rounds, I’ve avoided them, instead trying kelp noodles. They are good for me!!! It’s great to have them as an option when I want something a bit extra.

Onwards & downwards!

P2, Week 5

I was reading a post in the Facebook Support Group for the Protocol that others have experienced stalls at the changing of a “decade” of weight, so my week of bouncing just either side of 90 was normal! Once my cycle started, the weight started moving again. I’ve also noticed a return of hunger some days. Not gnawing, but a feeling of emptiness that I can generally fill with some extra water, herbal tea or a hot chocolate. It essentially means my body is having to access more fat stores for energy, so it’s easy to deal with.

Unfortunately, I’ve run out of colloidal minerals (I didn’t buy a new bottle this round as I already had some in the fridge) so despite making efforts to get to sleep earlier, I had some sleep disturbance from muscle twitching (I tend to be low in magnesium), but I sorted that quickly with some Magnesium Chloride spray on my neck, shoulders & thinner-skinned areas of my body.

There were a couple of physical changes I really noticed this week. First, my 4yo daughter wanted me to climb under some equipment with her at gymnastics. I was able to crawl and get up quickly and easily, without the feeling of having to haul myself up. It’s at moments like that you realise what a difference the reduction of weight and inflammation makes. The following day, it just feel like my whole body was sucking inwards and tightening. It was weird, but good. I also noticed I kept feeling my glutes 😆 which are more prominent & feel higher without as much padding.

We found a few clothes when op-shopping earlier this week, including a free pair of black denim jeggings in a size smaller than usually wear, but by the end of the week, they were getting roomier, as were some of my other clothes, so I started off as an 18-20 and am now heading towards size 14 (size 10 if you’re reading from the US). It feels great to be feeling more comfortable in my clothes and in my skin.

Even if the stall I had means I don’t quite reach my goal for this round, I’m really happy with and proud of what I’ve achieved already. I finished the week with an 800g drop, with my weekly total being 2.4kg for an overall reduction of 12.2kg.

Only 5 more days left of P2 before I stop the drops for the 3 days of Phase 3 then enter the reintroduction phase. I could go another 3 days in P2 if I wanted to, but have decided I want to celebrate my birthday next weekend by reintroducing good fats 😀 , which after 6 weeks of P2/P3 will be even better than cake!

P2, Week 6

I started this week with a 200g gain. Inflammatory gains are 700g or more, so whilst not a major concern, it’s still not what anyone wants to see when trying to reduce weight. The only thing different diet-wise was sourcing apples from a different place. Whilst still organic, they were a different variety, which can sometimes make a difference.

The next 2 days I had drops of -100g & -400g respectively, before my youngest child came down with a cold & sleep went out the window as she felt miserable for the next couple of nights with a blocked nose & sore throat. As such, there was only a net 300g loss over the 5 days. More than a stick of butter, but much less than previous weeks. I also had more bloating & gut pain this week, which could also be attributed to poor sleep quality as there weren’t really any dietary changes.

So, final results for P2 are 11.5kg down on top of the 1kg in P1, for a total of 12.5kg to date. Measurements-wise, I’ve shed 47cm (or 18.5″) and I’ve dropped 2 dress sizes. I’m moving easier & my chiro was amazed by the difference in my appearance.

Phase 3

Phase 3 is exactly like Phase 2, only you stop taking the drops and allow your body time to adjust to not having them for 3 days before testing new foods. I went down 200g, but also had ovulation signs, which could also have contributed to the reduced losses, bloating & fluid retention a had a few days prior.

Here’s how I looked at the start of the protocol vs the end of P3:

Much less “jowly”, which was one of things that really made me look old and hopefully, I’ll no longer have any questions about my “pregnancy”. Obviously, I’ve still got a way to go with another round to do later in the year, but I’m feeling much more comfortable in my skin and clothes!

For the chart geeks amongst you, this chart over the 3 Phases so far shows that fat loss is not always a smooth journey, more akin to rolling down a bumpy mountain 😆

Phase 4

Phase 4 is the final & probably most important phase of the protocol. It’s when we reintroduce other foods into the diet, with a new food every 3 days for 3 weeks, with the aim of stabilising our weight at the lowest point we’ve reached so far by learning which foods agree & disagree with our bodies. It is this individualised approach that makes this protocol so powerful as not all foods suit all people (even those deemed “healthy” in various eating approaches). We get to eat the fat/skin on meat and food quantities and combinations are no longer restricted (although it’s about eating until you are just full). There is a recommended order in which to reintroduce foods, which I followed roughly.

Phase 4, Week 1

Happy birthday to meeeee! Day 1 of P4 started off a little more rushed than I would have liked, but my celebratory breakfast of organic t-bone steak with the fat was a perfect start to the day. I also snuck in some grilled Trevalla for lunch and tested MCT oil as my first extra fat. All of that went well, with another 700g gone the next day. By day 3, I started noticing some bowel issues, most likely due to an increase in food quantity & not drinking enough water due to busyness over the weekend.

Olive oil had been problematic for me in previous rounds, but is fine for me this time, which is great news as it’s one fat all the family can eat. Even though Phase 4 is about stabilising, the more gradual food re-introductions this time & sticking with more of the foods that work for me mean I’m another kilo and a bit down by the end of the first week.

I tried doing a dance class with my daughter at the end of this week (it was a Def Leppard song, so I HAD to give it a go), but my blood pressure, which tends to be low anyway, didn’t really cope with the spins & changes in position 😥 Woe & dammit! Nothing a lot of water, an apple & staying still for a while couldn’t help, though.

Phase 4, Week 2

Carrots, sweet potatoes & ghee were re-introduced this week. All good with ghee & sweet potatoes, but carrots will be relegated to the ‘sometimes’ list for me. Dark chocolate (85%, no soy or dairy) is also a yes for me, so praise the Aztec Gods! White fish is also on the ‘yes’ list, but I’m hanging off on trying shellfish for a little longer.

I did have a couple of small gains this week – one due to lack of sleep (always happens on a Saturday when I have to be up early) and another on the day I started spotting ahead of my cycle. My teen was hit with the flu this week & was “kind” enough to share with me a few days later at the end of the second week. Another half a kilo down.

Phase 4, Week 3

I don’t think there’s anyone in this country who has either not had the flu this year or known someone wiped out by it. It had me in bed for 3 days with a killer migraine and an impressive fever with chills. Just as I was coming out of it, the 4yo got it. My husband also got it, but the cough got him first, rather than the migraine. It’s the first time I can remember us all being sick at the same time, and certainly the worst flu any of us have ever had.

Between lack of appetite from being sick & then sleeping lots, I haven’t really been eating much. I have reintroduced coconut in various forms, though – yoghurt, cream & water – along with hemp & chia seeds. I know that’s more than recommended to reintroduce in one week, but I’ve just been trying to recover & rehydrate. Luckily, they’ve all been fine and chia pudding made with coconut water & vanilla served with vanilla coconut yoghurt & hemp seeds has become my staple breakfast option. So quick and easy to make ahead, full of good fats and minerals and absolutely delicious!

1.6kg down this week (credit to Influenza A 😆 ), for a total reduction in P4 of more than 3kg – something I haven’t experienced in previous rounds. Taking the reintroductions more slowly really is beneficial. On the last day of P4, I was 15.9kg less than when I started.

Phase 4eva

Phase 4eva is…..forever. It’s about taking the lessons learnt about the way your body reacts to different foods and making choices that support your body. The foods that work for me may be completely different than what works for you, but the process of discovery is what I wanted to share throughout this post.

There are probably many foods to keep testing, which you can do as long as you like. You don’t need to obsess over every morsel of food that passes your lips, but why would you want to go back to the foods that cause inflammation, gut issues, autoimmune disease, pain and weight gain? This protocol is about educating and empowering you to make lasting changes. Following the 80/20 rule (or 90/10) is a good guide; eat what works for you 80% of the time, but don’t stress if you go out for a meal occasionally or have a celebration to attend. Life’s for living!

Many people also find that incorporating Intermittent Fasting is useful to help keep inflammation at bay and balance the endocrine system, with the 16:8 version being most popular (eat within an 8 hour period, then fast for 16 hours overnight), but it’s not an official component of this Fat Loss Protocol.

I had a couple of inflammatory gains at the start of P4eva , along with a nasty post-flu head cold and went up 2.4kg on my lowest weight. By increasing the foods that are good for my body and avoiding the grains that lead to the gains, I’m back to my lowest weight and holding stable around 84kg (can vary 100-200g either side) 4 weeks into P4eva. We’re deep in mid-Winter here so the thought of doing outdoor activities is really unappealing, even though I’d love to get out into the garden. Instead, I’ve just started enjoying the new yoga mat I got for my birthday and have been working my way through some of the free yoga routines on YouTube. It really feels great to be doing that again now that my back pain has lessened again (one of my favourite benefits of the protocol!) and I look forward to the strength that will bring.

On that note, I am finishing up this marathon post happy with what I’ve achieved to date. I really wanted to feel more comfortable in my skin, beyond just weight loss, and that is happening. I’m a work in progress, but hopefully my story so far can help others who are facing similar challenges. I love that I was able to nourish my kids for so many years, but possibly more, I love that I am now taking the time to nourish my own body and mind and caring for the carer.

Thank you to those of of you who have followed along with me this round (especially those who waited so long for me to post the Phase 4 results!), sent beautiful messages of support & have been inspired to do the protocol yourself. If you have any questions about what you’ve read, please feel free to comment below or send me a message.

Nyree xx

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Nyree’s Nourishing Detox Green Smoothie

by Unity Wellness | Apr 28, 2019 | Blog, Recipes

When doing an elimination protocol like the 4 Phase Fat Loss Protocol, a green smoothie is a great way to boost your nutrient levels to aid the detox process & reduce hunger pangs.

I had a look at the foods I was allowed, the recommended supplements and a couple of things I was taking before the protocol that whilst not being “official”, do not go against the guidelines of the protocol and are what I’d consider “safe” as well as beneficial. Here’s what I came up with:

Apple

The 4PFLP allows for 2-3 serves of fruit a day. I tend to stick to apples (we live down the road from an organic apple orchard) & berries. For this smoothie, I went with apples for their fibre content & natural sweetness. Apple pectin helps us to maintain a healthy gut microbiome and can modulate Metabolic Syndrome by reducing insulin resistance.

Source organic apples when possible as they are on the EWG’s Dirty Dozen list of the foods with the most pesticide residues.

Lemon

Lemons, like most citrus fruits, are a source of Vitamin C which can reduce your risk of heart disease, boost immunity, support collagen production (for healthier skin, hair, nails & joints), reduce body fat accumulation & support adrenal function in times of stress.

Like apples, the pulp of lemons contain pectin, which is why I use lemon with only the rind removed rather than just lemon juice.

Baby Spinach

Another source of Vitamin C, along with an assortment of other vitamins, minerals & phytonutrients with an assortment of health benefits such as aiding digestion, strengthening bones and muscles, maintaining normal blood pressure, improving eyesight, aiding neurological function & reducing inflammation. An extract of spinach has been shown to aid weight loss by suppressing appetite, reducing ghrelin (the hunger hormone), delaying fat digestion & reducing cravings for sweets.

Raw spinach is high in phytates and oxalates which can interfere with mineral absorption & thyroid function, so I only eat a small amount raw & use the rest cooked in meals (the heat deactivates the anti-nutrients).

Spinach is another one on the Dirty Dozen list, so again, only buy organic or grow your own.

Colloidal Minerals

Changing Habits plant-derived Organic Colloidal Minerals can be used daily to provide essential minerals, trace elements and nutrients.

Derived from ancient vegetation (peat), cold-extracted and suspended in ultra-pure de-ionised water, this product contains natural trace elements. Modern food can be shown to be deficient in many of these vital trace elements, this is due to modern farming methods and long-term storage of food.

There are 7 minerals which are classed as essential, these minerals are: calcium, magnesium, potassium, phosphorus, sulfur, sodium and chlorine. There are another 9 trace minerals; iron, zinc, iodine, selenium, copper, manganese, fluoride, chromium and molybdenum required by the body in small amounts.

All the minerals in the Changing Habits Colloidals are naturally found in food.

Supreme Green Blend

The Changing Habits organic Supreme Green Blend is a fantastic way of getting real food, plant based nutrients into your body, as opposed to something that’s made in a chemical laboratory. Staying true to their philosophy of keeping it simple, their unique blend combines key green superfoods barley grass powder, chlorella, spirulina, broccoli sprout powder, green stevia powder (natural sweetener) and New Zealand kelp powder. Sourced and packed in New Zealand from all organically grown products.

These greens may aid detoxification & assist in balancing hormone levels.

Probiotics

From extensive research, Cyndi at Changing Habits found many of the probiotics available on the market were in a capsule form (some casings can contain petroleum properties), made on petrie dishes, genetically modified and with no prebiotics – the actual food that the probiotic lives on and eats. Their probiotics contain the best organic ingredients that have been fermented by a method trademarked as flora ferm, dried and made into a powder, providing you with prebiotics and probiotics that are real food. All the ingredients in Changing Habits all-natural probiotics are organic and have been chosen for their specific properties.

Moringa

Moringa is known to be the world’s most nutritious plant, with 94 phytonutrients and 46 antioxidants. Naturally refined Moringa superfood powder contains all 8 essential amino acids, which repair the body’s damage, perfect for after training or for an immunity boost.

Moringa superfood powder contains plant anti inflammatories, which help reduce any internal swelling. All disease is rooted in chronic inflammation in the body. Diabetes and obesity are now linked with chronic inflammation. Eliminate inflammation in the body and disease begins to improve.

Sunfiber

Several months ago I was listening to an interview with gut health expert, Dr Jason Hawrelak. He mentioned that one of the best forms of fibre to increase the population of good microbes in the gut is partially-hydrolysed guar gum. Unlike regular guar gum, it does not gel, instead mixing easily into any liquids without any obvious change to taste or texture. Unlike some rougher forms of fibre, it’s generally well tolerated by people with IBS. I did some research to find out where to get it & sourced it online as Sunfiber. I’ve been using it regularly (no pun intended) to support my gut health.

When combined, they make a delicious smoothie, packed with nutrients and antioxidants in a form that’s easily absorbed by the body. If you try it, I’d love to know what you think 🙂

Nourishing Detox Green Smoothie | www.unitywellness.com.au

3.3 from 104 votes

Nyree's Nourishing Detox Green Smoothie

Keyword Smoothie

Prep Time 5 minutes

Cook Time 3 minutes

Total Time 8 minutes

Servings 1

Author Unity Wellness

Ingredients

1/2 tray of ice
1 medium organic apple quartered, skin on, seeds removed
½ lemon skin removed
Small handful of organic baby spinach leaves
1 tsp Changing Habits Colloidal Minerals
1 tsp Changing Habits Supreme Green Blend
1/2 tsp Changing Habits Probiotics
1 tsp Moringa Powder
1 scoop Sunfiber powder
1/2 c water
A small handful of mint or parsley
2 drops liquid stevia (optional)

Instructions

Place the icecubes in the Thermomix (or other high-power blender).
Add remaining ingredients, starting with the fruit & spinach, then the powders and liquids.
Blend on Sp 9 (high) for 2-3 minutes (depending if you prefer it thick or smoother).
Serve in a large tumbler (makes around 500ml).

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Pesticide Exposure Linked to Increased Risk of Autism

by Unity Wellness | Mar 25, 2019 | Blog, Health News

In the same week a US Court found that glyphosate was a “significant factor” in another case of cancer (with a further 11,000 cases waiting to be heard), the BMJ has published a new study that shows exposure to common pesticides in-utero and during infancy is linked to an increased risk of developing Autism Spectrum Disorder (ASD).

Autism Spectrum Disorder comprises severe developmental disorders characterised by atypical socialisation, and restricted and repetitive behaviors and interests. It is the fastest-growing neurological condition in the world. ASD affects as many as 1 in 27 children in developed countries, primarily males. Although there’s a strong genetic link, unfortunately there has been little research into the environmental factors that may affect genetic expression. There is some evidence of prenatal exposure to several types of pesticides leading to impaired neurological development, with organophosphates and organochlorines most stongly linked to the development of ASD.

Based on the existing research, the authors undertook this large population based case-controlled study based on a cohort of 2961 individuals diagnosed with ASD based on criteria described in the Diagnostic and Statistical Manual of Mental Disorders version IV-R who were born in California’s agricultural Central Valley region between 1998-2010. Of those, 445 had intellectual disability comorbidity. The 35,370 controls were matched by sex & birth year, then by comparable exposure periods (total participants = 38,331).

California has compulsory Pesticide Use Reporting (CA-PUR), so the authors cross-referenced the usage of 11 common pesticides per month within 2000m of the maternal residence, with confirmed ASD cases. The pesticides analysed were glyphosate, chlorpyrifos, diazinon, acephate, malathion, permethrin, bifenthrin, methyl bromide, imidacloprid, avermectin, and myclobutanil with ‘exposure’ defined as ‘any vs none’ to each substance during specific developmental periods.

The study compared data from 3 months prior to conception (this would also cover paternal exposure as sperm take an average of 72 days to mature) right through to 12 months postpartum. It was shown that the most crucial times for neurological development were during pregnancy and in the first 12 months of like (exposure pre-conception had a weaker correlation). Prenatal exposure to the chemicals in this study showed a 10-20% increase in the risk of the child developing ASD. For ASD with intellectual disability, the odds were around 30% higher, with chemical exposure in the first year of life increasing the risk of ASD with comorbid intellectual disability by up to 50% for some substances. Milder forms of ASD including Asperger’s syndrome and pervasive developmental disorders were excluded from the study, so the results may not reflect the true risks of these chemicals.

The biggest risk factor for the development of ASD, particularly with intellectual disability, was exposure to glyphosate primarily from birth to 12 months old, but also during pregnancy. Other high-risk substances include chlorpyrifos, diazinon, permethrin (all 3 are insecticides), methyl bromide (multi-use insecticide), and myclobutanil (fungicide).

Although the study does not look at how these substances increase the risk of ASD, research on the gut microbiome & neurological function suggests that gut health is the link. Indeed, a large number of people with ASD (up to 91%) have an abnormal microbial balance. Glyphosate is patented as an antibiotic, which is designed to kill bacteria. Over 93% of those with ASD have been found to have genetic mutations affecting carbohydrate metabolism, which may also affect the microbial balance and in turn, the production of neurotransmitters. Anthony Samsel and Stephanie Seneff have a series of research papers discussing the various ways glyphosate integrates with our physiology to affect our health.

Whilst there may be many different triggers for ASD, there is definitely more research needed into the health effects of agricultural chemicals. This study supports the premise that we need to reduce chemical exposure during pregnancy & infancy to protect early brain development. Choose organic food, personal care items (for you & baby), cosmetics, and household products whenever possible. Grow your own food, get to know the producers at your local Farmer’s Market, or shop online for safer, GM-free products. Lactic acid fermentation has been shown to speed up the degradation of some pesticide residues, so fermenting grains & vegetables is an effective way of reducing chemical exposure whilst improving the gut microbiome. Also, look for a water filter that removes PBT’s (persistent bioaccumulative toxicants) and consider a detox for both parents at least 4 months before planned conception to minimise the toxic load on the foetus & optimize genetic health. Many of these substances remain on our food, in our soil & in the water supplies, so the chance of exposure is high, even if you don’t live within 2km of properties where they’re used.

Resources:

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← The Best Boxing Day Sales For a Healthy New You Nyree's Nourishing Detox Green Smoothie →

The Best Boxing Day Sales For a Healthy New You

by Unity Wellness | Dec 26, 2018 | And More, Blog, Product Reviews

Christmas is done for another year and Boxing Day Sales are everywhere we look. As you potter around the house in your stretchiest clothes, picking at leftovers & packing up all the mess you begin to take stock of everything. How much STUFF did the kids get yesterday? Why does it ache there? Why is energy wasted on the youth?

To save you some time & mental load, I’ve done the research and have found some of the BEST Boxing Day Sales from businesses I know & trust to help you save money and reach your wellness goals in 2019.

InnerOrigin has up to 25% off + FREE SHIPPING on all orders over $99 until midnight AEDT Friday 28th December. Make sure you sign up (free to join) before adding anything to your cart.

THE SALE INCLUDES gluten free cookies, lupin food products, natural & organic baby skin care, natural & organic adult skin care, organic herbal tea, glass tea flask, pet supplements, magnesium oil spray & lotion, tooth cleaning powder, dental care, medicinal mushroom liquid extracts, drug-free pain relief, essential oil diffusers, superfoods, natural perfumes & mineral cosmetics sets.

If you want to look younger, protect your skin from sun damage, balance hormones and boost your energy, consider the Intrametica 21 day detox (skin, gut, liver cleanse with free menu planner). The next Community Detox starts 7th January, so grab your kit now!

Changing Habits are offering 25% off their own range of products and 15% off everything else, but only until midnight 26th December. This is the first time I’m aware of that the 4 Phase Fat Loss Protocol products have been discounted this heavily, so this is an amazing offer! (Read this post if you don’t already know my experience with this protocol)

THE SALE INCLUDES 4 Phase Fat Loss Protocol, Hunter Gatherer Protocol, 6 Weeks No Wheat Program, superfoods, food-based nutritional support, herbal formulas, organic pantry staples, gut health products, chemical-free cleaning products, natural skincare, eco-friendly household products, health & recipe books.

Until midnight on New Year’s Eve you can save 26% on essential oils, synergy blends, accessories and the signature diffuser, and 15% on skincare packs, essential oil packs and gift packs online at Twenty8. It’s the perfect time to stock up on your favourite Twenty8 products and get yourself ready to make self-care a priority in 2019!

Save 10% on Gift Cards at Biome until Midnight 26th December. Be sure your gift will be wanted and not wasted, by letting your gift recipient choose their own! Nominate the amount and send the gift card immediately by email 24/7, or print it out and give to them in person. (Please be sure to let the person know you’ve sent one so they can check their junk folder just in case!)

ONLINE: Enter the code GIFT10 at checkout to apply the 10% discount
IN STORE: Please purchase in a store & mention this exclusive offer.

No buying limit. Gift cards valid for 12 months. Gift cards purchased online can be redeemed online only. Gift cards purchased in store can be redeemed in any of their stores.

Don’t forget, too, that the Functional Nutrition Academy is offering 15% off all courses for their February 2019 intake PLUS the chance to win a Macbook Air when you enrol & pay in full by 20th January, 2019. Perfect whether you just want to know more about the best way to nourish your family with the ‘Introduction to Nutrition’ course, or you want to start a career as a Health Coach with the full program.

The other thing you may find valuable is the upcoming Herbs & Essential Oils Bundle, where for two days only, you can save 95% on an amazing collection of 34 resources that will help you to safely and confidently utilise herbs and essential oils to support the health of you and your family. See the timer below to know when the sale goes live, and keep an eye on my Facebook page for a reminder.

My wish for you is a happy, healthy, vibrant and abundant New Year. If at any time you feel like you need some extra support to get there, feel free to contact me to send a message or book your complimentary 20 minute call, and join The Healthy Household group on Facebook to become part our community. Here’s to your best year yet! 🙂

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