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Nutritional therapy helps people to improve and maintain their health and sense of well-being through advice on diet and nutrition. Better nutrition helps the body heal itself more quickly and helps prevent disease processes getting started in the first place. if you would like more information please feel free to contact our Nutritional Therapists using the form above.
In order to take full responsibility for our own health and well-being, we need to accept the premise that optimum health is greatly determined, by what we eat and drink.
Although heart disease and cancer were rare a hundred years ago (even in old age), today these diseases are common, despite enormous sums of money being invested in research, diagnostic techniques and surgery.
Most of us know someone who suffers from illness and disease such as arthritis, diabetes, obesity, allergies, IBS or depression. The question to ask is: Why, when we’ve had such huge advances in science and technology, do we seem so much less healthy.
Are we all highly overfed but perhaps undernourished?
Nutritional Therapy aims to help individuals and families invest in their health by improving not only their diet but also their understanding of food and the human body, based on current published research.
Whilst science may have forged ahead at an exponential rate, the evolution of man is in comparison, extremely slow. Our bodies have not had enough time to adjust to the enormous changes in our food production and processing techniques.
The Consultation
Before your consultation you are requested to complete a comprehensive questionnaire and to keep a food and drink diary for 3 days. At the first appointment, we will discuss your questionnaire, your medical history and your current health concerns in depth and look at how your diet (and lifestyle) might be contributing to your symptoms. We will then devise a plan of action together; with goals for change that are both achievable and practical.
It may be useful to do further investigations through your GP, or tests looking at saliva, blood or stool samples can be arranged during your appointment with me.
The payment for your initial consultation includes:
- 1 hour first consultation,
- an eating plan,
- comprehensive notes and explanations,
- menu suggestions and recipes,
- 6 weeks of email and telephone support while you adjust to your programme,
- a 45 minutes follow-up consultation at the 6 weeks mark; to move you forward into the next phase.
It is recognised that changing habits can be a difficult process, particularly when it must fit around busy work and home-life schedules.
About Halina
Halina graduated from the Institute for Optimum Nutrition in London, in 2005. Her ongoing professional development has included workshops on obesity, diabetes, children’s health, immune dysfunction and digestive disorders. She is a member of The British Association for Applied Nutrition and Nutritional Therapy (BANT) http://www.bant.org.uk/and is accredited by the Nutrition Therapy Council. http://www.nutritionaltherapycouncil.org.uk/
Halina’s early life includes many years as chef working in fine-dining. This, along with being a mother ensures she is well qualified to enhance your interest in good food, with minimal processing but maximum flavour, which can be incorporated into busy lifestyles.
Philosophy
Halina follows the premise that our diet today should be based on (for the most part) the same foods that we have been eating for hundreds of years; along the line of the Palaeolithic Diet:
It should include quality reared grass fed meats and poultry and their fats (unless of course you are vegetarian for philosophical reasons), fresh fish, free range eggs, properly prepared nuts, seeds, grains and legumes, a wide variety of colourful vegetables, seasonal fruit, fresh water, fermented foods such as yoghurt and kefir and as little processed food as possible.
Many studies have shown just how many health benefits are available when simple, less processed diets are followed: http://www.drbriffa.com/2007/07/04/primal-diet-outperforms-mediterranean-eating-in-study/
Halina is also a passionate advocate of Wise Traditions, the organisation based on the research of Dr Weston A Price, whose studies of isolated non-industrialised peoples established the parameters of human health and determined the optimum characteristics of human diets. http://www.westonaprice.org/home-mainmenu-1.html
CHARACTERISTICS OF TRADITIONAL DIETS
1. The diets of healthy, nonindustrialised peoples contain no refined or denatured foods or ingredients, such as refined sugar or high fructose corn syrup; white flour; canned foods; pasteurised, homogenised, skim or low fat milk; refined or hydrogenated vegetable oils; protein powders; or toxic additives and colourings.
2. All traditional cultures consume some sort of animal food, such as fish and shellfish; land and water fowl; land and sea mammals; eggs; milk and milk products; reptiles; and insects. The whole animal is consumed — muscle meat, organs, bones and fat, with the organ meats and fats preferred.
3. The diets of healthy, nonindustrialised peoples contain at least four times the minerals and water-soluble vitamins, and TEN times the fat-soluble vitamins found in animal fats (vitamin A, vitamin D and vitamin K2) – as the average Western diet.
4. All traditional cultures cooked some of their food but all consumed a portion of their animal foods raw.
5. Primitive and traditional diets have a high content of food enzymes and beneficial bacteria from lacto-fermented vegetables, fruits, beverages, dairy products, meats and condiments.
6. Seeds, grains and nuts are soaked, sprouted, fermented or naturally leavened to neutralise naturally occurring anti-nutrients such as enzyme inhibitors, tannins and phytic acid.
7. Total fat content of traditional diets varies from 30 percent to 80 percent of calories but only about 4 percent of calories come from polyunsaturated oils naturally occurring in grains, legumes, nuts, fish, animal fats and vegetables. The balance of fat calories is in the form of saturated and monounsaturated fatty acids.
8. Traditional diets contain nearly equal amounts of omega-6 and omega-3 essential fatty acids.
9. All traditional diets contain some salt.
10. All traditional cultures make use of animal bones, usually in the form of gelatin-rich bone broths.
11. Traditional cultures make provisions for the health of future generations by providing special nutrient-rich animal foods for parents-to-be, pregnant women and growing children; by proper spacing of children; and by teaching the principles of right diet to the young.