When I was trained in Nutritional Therapy, it was convention to advise our clients to consume three nutritionally well-balanced main meals, plus two snacks during the day. The basis of this argument was to keep blood sugars balanced all day long - avoiding the ups and downs of insulin and stress hormone release. I’ve recently written on both these topics, so take a look if you need a refresher: blood sugar; insulin control.
Have you ever thought about the wonders of ginger? Such an ancient root really that has uses in both the culinary and medicinal realms. Believe it or not, ginger is loaded with nutrients and bioactive compounds that have what some people may say supernatural powers for both the body and the brain…
Fermented foods are almost becoming fashionable these dates and they are thankfully beginning to creep into sporting consciousness. Kefir authority Rachel Jesson explains why this fermented dairy product should be part of every athlete's diet.
After a couple of years of nutritional whirlwind in South Africa, I think the dust is finally starting to settle on the whole Banting thing. Even though I experience a gag reflex every time I hear the word ‘Banting’ and I want to add the word ‘bollocks’ to make up a more meaning phrase, I humbly accept that when certain people trade in their wheat and sugar filled cakes for those made from coconut or almond flour, that there has been a large increase in nutritional awareness in this country.
The chia seed was originally grown in Mexico and it is highly valued for its medicinal properties and nutritional value. The Aztec warriors consumed chia to give them increased energy and endurance: to them, it was considered more valuable than gold. In the Mayan language, chia means strength. It was known as ‘runners food’ because running messengers and warriors would carry a small sack of chia seeds with them and use them as fuel while running long distances or during battles - this was depicted in the popular book Born to Run.
