I am going to start by presenting you with some startling statistics we are facing in our society today, reflecting our poor health in Australia.
It’s estimated that:
- Depression is the fastest growing disease in the Western World
- 6 Australians die at their own hand every day and 30 attempt. This is double the road toll and more than skin cancer
- 10.8 million Australians are over weight or obese, that’s 63%
- 342,000 people visit a GP everyday
- 742,000 prescriptions issued every day
- 6800 ride in an ambulance
- 23 000 people admitted to hospital everyday
- 17 000 visit emergency department in big hospitals
- Children can inherit allergies from parents
- Every sick day costs businesses an average of $385
- 1 in 40 people in Australia call in sick everyday
- Absenteeism costs Australian businesses $17 billion a year
- Health Budget – approx. $100 Billion
- $70 Billion Chronic Conditions
- $50 Billion spent on chronic conditions caused by lifestyle/behavior
- 1.8% health care budget spent on prevention
- So 1.8 % of the budget is allocated to address a problem, which costs 50% of the budget. Most of that is allocated to vaccination campaigns.
- 70% of the Budget is spent on diagnosing and managing chronic health conditions. Of these conditions, approximately 70% are caused by lifestyle/behavior and are therefore amenable to preventive strategies. This means approx. half of the health care cost in Australia are potential avoidable.
To me, these are incredible statistics. It is becoming increasingly the norm that people get sick and it shocks me that being continually ill is becoming the acceptable norm. People need to start looking at the cost of their ill health and not the cost of what good health or prevention costs.
Statistics from the ABS Health Survey taken in 2004/5 show that 30% of people between the age of 45-60 will contract at least 3 chronic conditions. This poses are very difficult problem for both employees and employers alike.
Prevention is not as difficult as it seems, however I appreciate that there is an over abundance of professionals offering their advice and guidance.
My simple recommendations are:
- Start with Water, purified – approx 1 litre per 25kg
- Clean eating – mainly raw, not too much
- Meditate – (positive affirmations)
- Sleep – regularly 6-8hrs
- Get Active – 30mins x 5 days
- Reduce your Chemical Exposure in your home
- Nutritional Supplementation – studies show you need to supplement
Most baking recipes call for ingredients from four major food “groups”: dairy (butter and/or milk), flour, eggs, and sugar. For those of us with allergies or intolerances, and for those who choose not to eat some or all of these ingredients, baking can seem like a complicated process. Here are a few alternative baking essentials for your pantry to save time and help bring out your inner star baker.
Okay, so this one isn’t technically kept in the pantry, but it’s an essential part of baking recipes so it ought to be included. The most common dairy free options for baking are replacing butter, so the best vegan friendly butter alternatives are:
- vegan margarine
- coconut oil
- nut butters
There are also many common milk alternatives on the market, so don’t forget that you can use these instead of cow’s or goat’s milk in your recipes:
Alternative milks (soy, almond, rice, oat, etc.)
If you need or want to replace the white flour found in your baking recipe with a gluten free or unprocessed alternative, try one of the following:
- whole wheat flour
- spelt flour
- gluten free flour
- almond meal
- coconut flour
- cashew meal
- black beans
Replacing eggs in baking can be difficult, since they serve so many purposes (binding and rising to name a few). It’s important to distinguish what function they have in a particular recipe before choosing an alternative.
When a recipe calls for eggs as a binding agent, then the best replacements are:
If you want something more “eggy” and vegan or allergy free, consider something like:
- flax egg (egg replacer)
- fruit and veg purées
Sugar alternatives in baking are actually very easy to find these days. Many people are steering away from standard granulated sugar and choosing a healthier, more natural option like those on this list:
- coconut palm sugar
- maple syrup or molasses
- agave syrup
Other alternative ingredients
If you want to get really creative with your alternative baking recipes, try making your own thickening agents from ingredients such as:
- guar gum
- xanthan gum
Last but not least, who can forget chocolate? If you need or want to replace your chocolate in a recipe, try:
When you’ve got all your ingredients together, make sure to set them up together in your pantry in an accessible box or Tupperware so you’re more likely to get them out and use them. Now the only thing left to do is to get baking!
(Check out this fantastic chart for alternative baking ingredients if you need more specific advice and for conversions.)
For more pantry and kitchen tips and tricks (for alternative bakers and for everyone else!), check out Modernize.com.
For all your alternative baking products visit What Can I Eat
After attending a recent talk by Dr Peter Dingle, I purchased his book
“A Supplement a day keeps the doctor away”. Briefly, Dr Peter Dingle has spent the last 25 years as a researcher, educator, communicator and author.
In this book he talks about the science behind why we need to supplement our diet, the overwhelming evidence, medical contradictions and lies, and basically explains why we are deficient if we are solely relying on our food chain.
50 – 100 years ago we enjoyed high levels of nutrition and low levels of toxicity. People for the most part enjoyed whole foods and healthy lifestyles. Today this has turned on its head and we are exposed to super high levels of toxicity and low levels of nutrition. As Peter explains, if it is not in our soil, it is not in our food. “Half the world is dying from not enough food and the other half from too much nutrient –depleted, calorie-dense food. Times have changed and so has the way we need to look at food, nutrition and our health.”
We often hear that we need to eat a balanced diet, buy organic, exercise more and get more fresh air. All great advice, however occasionally ‘life’ gets in the way. Busy people often neglect to look after themselves adequately, maybe start to eat too many takeaway or processed foods, push a little too hard or are managing varying levels of stress. The cracks begin to show, fatigue sets in, poor sleeping patterns emerge along with a whole range of various symptoms, often as a result of depleted vitamin and mineral levels in the body.
Taking supplements then becomes a vital option in a daily routine, in order to meet all the body’s requirements, increase immunity and effectively stay pro-active taking responsibility for our own health and wellbeing.
Be aware though, there are many supplements on the market and once again you need to purchase good quality products to gain maximum results.
To read more about supplementation go to Drdingle.com or contact our office for further recommendations.
Kylie offers a FREE 15 minute consultation referring people to quality products and services.
Email: firstname.lastname@example.org to book a suitable time.
The Food Pyramid has a long and interesting history attached to it and was also influenced by necessity and pressure by various food industries.
The very first “food pyramid” was a Swedish invention of necessity. Gripped by high food prices in the 1970’s they developed a guide for the population indicating “basic” and “supplementary” foods – in a nutshell
basic foods were foods considered essential to a person’s well-being and supplementary foods were foods that provided vitamins and minerals basic foods did not.
There were many different versions of dietary guidelines throughout American history dating back to the 1800’s but The American Food Pyramid I was familiar with growing up, emerged in the 1990’s and was disbanded for the current “My Plate” option available today. To establish the guidelines for the Food Pyramid, a team of nutritionists were commissioned to submit their recommendations for the diagram, with the intention that this would become the basic guidelines for the American diet. However once this recommendation was submitted to industry for comment, they began extensively lobbying the government to have the guidelines amended to protect their various industries interests. Eg. Grain industry, Meat industry, and Agriculture industry, Dairy Industry.
Below is an excerpt from Luise Light the Nutritionist who led the team recommending the guidelines for the initial American Food Pyramid.
“When our version of the Food Guide came back to us revised, we were shocked to find that it was vastly different from the one we had developed. As I later discovered, the wholesale changes made to the guide by the Office of the Secretary of Agriculture were calculated to win the acceptance of the food industry. For instance, the Ag Secretary’s office altered wording to emphasize processed foods over fresh and whole foods, to downplay lean meats and low-fat dairy choices because the meat and milk lobbies believed it’d hurt sales of full-fat products; it also hugely increased the servings of wheat and other grains to make the wheat growers happy. The meat lobby got the final word on the color of the saturated fat/cholesterol guideline which was changed from red to purple because meat producers worried that using red to signify “bad” fat would be linked to red meat in consumers’ minds.
Where we, the USDA nutritionists, called for a base of 5-9 servings of fresh fruits and vegetables a day, it was replaced with a paltry 2-3 servings (changed to 5-7 servings a couple of years later because an anti-cancer campaign by another government agency, the National Cancer Institute, forced the USDA to adopt the higher standard).
Our recommendation of 3-4 daily servings of whole-grain breads and cereals was changed to a whopping 6-11 servings forming the base of the Food Pyramid as a concession to the processed wheat and corn industries. Moreover, my nutritionist group had placed baked goods made with white flour — including crackers, sweets and other low-nutrient foods laden with sugars and fats — at the peak of the pyramid, recommending that they be eaten sparingly. To our alarm, in the “revised” Food Guide, they were now made part of the Pyramid’s base. And, in yet one more assault on dietary logic, changes were made to the wording of the dietary guidelines from “eat less” to “avoid too much,” giving a nod to the processed-food industry interests by not limiting highly profitable “fun foods” (junk foods by any other name) that might affect the bottom line of food companies.”
Unsurprisingly, as noted in The Wall Street Journal, obesity rates have increased ever since the introduction of the food pyramid, aka the day millions of people suddenly thought eating eleven billion slices of white bread per day was healthy.
After 30 years of the old Food Pyramid we finally have a long awaited and needed amendment, better reflecting a model that I believe will serve the generations to come much more effectively. The changes come as Australian waistlines continue to balloon, with about 65 per cent of adults over the age of 18 now classified as overweight or obese, and out of those, about 25 per cent considered severely obese.
The three-tiered design has given way to five specific food sections, with plant-based foods still taking up the largest amount of space, while fruit, vegetables and legumes are emphasised in the bottom layer.
Grain foods, moderate amounts of dairy and protein foods such as lean meat, poultry, fish, eggs, nuts, seeds and legumes follow, with the top — and smallest — layer advocating for tiny amounts of healthy fats.
For the first time, the pyramid also specifically encourages people to reduce their sugar intake, replace salt with healthy spices and herbs, and drink more water.
It is certainly better late than never.
What you have access to here is one of the most innovative systems of health care that has ever been developed.
This test does not compare with any other test, hair or otherwise. It is completely different approach as we are testing at a much deeper level.
By feeding the body in line with the Bio-compatibility test results we are enhancing cellular function. Correct cellular function leads to good organ function. Good organ function leads to good immunity and elimination, NATURALLY.
In most cases a Naturopath would test for allergies, organ function, heavy metals, toxicity, parasites etc etc as all of these things can compromise good health. By feeding the body only compatible foods we are getting closer to the cause of symptoms what we call the Point of Creation of the disease.
The term disease really means that cells are in a state of dis-ease.
By using this test and repair system we are giving the body the tools it needs to help return cells to a state of ease so they can function better.
If we focus therapies to correct one area without considering all the systems in the body it is like patching up one weak link in a chain. Sure we will achieve symptom relief but the damage will appear somewhere else in the body. This is what we call REBOUND. It makes much more sense to start the repair process at cellular level and allow the body to repair all the weak links in the chain.
The Naturopathic model has always focused on finding the cause and starting therapy from that level. Problem is, cellular function and damage usually starts well below symptom level and it can be very difficult at times to locate this starting point. By feeding the body in this manner we are stimulating the body’s natural ability to locate the starting point and repair from that point in the correct order for that person. For example a client may present with one major symptom and several other symptoms. In some cases the major symptom disappears first. In other cases the major symptom may be the last to disappear. This is because we are all individuals and therefore the repair process will be individual.
Often using medications in one area to relieve symptoms only pushes the problem into another area. Sometimes it is necessary to do both. I.e. use medications and supplements to relieve symptoms while we work on the deeper levels of repair. We have developed a unique program to restore your body at a cellular level with specific products & recommendations.
Visit our website for more information about our Food Test 500 System & Restorative Program
It is well know that Food Allergies and Intolerances are growing at an enormous rate within Australia amongst our children.
If you yourself have food intolerances that have gone unidentified you will pass on this weakness onto children, so it is best to rectify this as soon as possible within yourself, prior to having more children or assisting your child to heal before it becomes more serious.
It is well known that allergies and food intolerances can be genetic, however it can be an onset of many other issues.
With a study in 2008-2009 showing that the average baby is born with around 300 different environmental toxins in their blood stream this could well be another issue that needs addressing.
Gut Health is another key indicator within our society that is beginning to be recognized as a significant issue in our overall health. I know in my own family that many of the foods we were intolerant to, once identified via the Hair Test and eliminated for a period, then partnered with a program to repair our Gut Health was the instigator in our restored health today.
Probiotic/Super Symbiotic are extremely powerful in the gut healing process along with the additional unique products we recommend, can be introduced to babies at any age successfully.
Our baby test kit includes a variety of common foods that are consumed specifically by this age group and paired with the Hair Test 500 to include the foods they will be consuming now and transitioning to. You may find that some of the foods that are identified as incompatible for the child have not been even introduced as yet. This is quite common as they may be a food that is a problem for you and has not been identified.
Visit our website for more information about our Baby Test Kit.
Page 4 of 10« First«...23456...10...»Last »