Nutrition I-Mag - Target Publishing

Transcription

Nutriti n
I-Mag
READ THE
NUTRITION I-MAG
AND REGISTER
YOUR SELFDIRECTED CPD
CREDITS
WWW.NUTRITIONIMAG.COM
MAY/JUNE 2016
RESEARCH AND EDUCATION FOR TOMORROW’S PRACTITIONER
MATTERS OF
THE HEART
The experts discuss how to
protect our heart health
READ OUR
‘IN FOCUS - GUT
HEALTH’ SPECIAL
THE ALLERGY
EFFECT
Protocols to survive the hay fever season
A TIME TO
CHANGE
Nutritional guidelines for
managing menopausal clients
VITAMIN B12 IN DETAIL ✦RESEARCH NEWS ✦THE ROAD AHEAD FOR ION ✦NEW PRODUCT INNOVATION ✦I-MAG GIVEAWAYS
WELCOME
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Nutrition
I-Mag
WWW.NUTRITIONIMAG.COM
In partnership with:
Welcome
T
he digital world is a fast-moving,
ever evolving one, in which we can
access whatever we want, at the
touch of a button, any time of day.
When you look at this sector,
technology is advancing hugely; from our
own perspective, the CAM Conference
webinar programme, which is in
association with Nutrition I-Mag and CAM
magazine, are sell-out events because
Nutritional Therapists want to access up
to date, well-researched clinical information from experts in the field.
And in a similar way, that’s what this magazine is all about; Nutrition
I-Mag has always been a digital magazine, but this issue, we are taking
things up a level. We have invested hugely in the technology used with
this magazine, and this issue, we are very excited to bring you the result;
a more interactive, easy to navigate magazine, using the very latest in
technology.
In this issue, you will find some expert advice at dealing with a range of
issues that are common in clinic; we bring you features on heart health,
hay fever and the menopause, as well as all the regular highlights.
We hope that you like what we have done with Nutrition I-Mag and
welcome all your comments; simply email me at rachel.symonds@
targetpublishing.com
On another note, education is at the forefront of the business of
Nutritional Therapists, and Target Publishing, which publishes Nutrition
I-Mag, is committed to supporting this with the CAM Conference series
of events. There are a host of events held throughout the year on themes
of direct relevance to your work. Find out more at www.camconferences.
co.uk or turn to page 14 for information on the upcoming events.
Rachel
RACHEL SYMONDS, EDITOR
NUTRITION I-MAG, Target Publishing Limited, The Old Dairy, Hudsons Farm, Fieldgate Lane, Ugley Green, Bishops Stortford CM22 6HJ
t: 01279 816300 e: [email protected] www.nutritionimag.com
Meet The Team
EDITOR Rachel Symonds CONTRIBUTORS Caroline Harmer, Michael Ash, Richard G Stead, Clare Daley SALES DIRECTOR Ruth Gilmour e: [email protected]
GROUP SALES MANAGER Abigail Morris e: [email protected] SENIOR SALES EXECUTIVE Fiona Christodoulides e: [email protected]
DESIGN/PRODUCTION Hannah Wade e: [email protected] MARKETING EXECUTIVE Sarah Kenny e: [email protected] MARKETING MANAGER
James Rix e: [email protected] ACCOUNTS Lorraine Evans e: [email protected] MANAGING DIRECTOR David Cann e: [email protected]
The Nutrition I-Mag is published by Target Publishing Limited, the leading publisher and conference organiser serving the
natural, complementary health markets, as well as the leisure, education, sport and eco markets.
www.targetpublishing.com
ISSN 2049-4017
CONTENTS
6
N
EWS
The latest developments in the world of nutrition
7
R
ESEARCH
We bring you up to date with the scientific news
CONTENTS
FEATURES
8
PRODUCT WATCH
What’s new to market
14
MENOPAUSE
An expert guide into helping your clients
ease through the transition
10
E DUCATION
Book now for the 2016 series of CAM Conferences
17
HAY FEVER
Discover the role of nutritional in
alleviating symptoms of seasonal
allergies
12
BANT
All the news from the leading professional body
24
N
UTRITION I-MAG GIVEAWAYS
22
A
SK THE EXPERTS
Nutritional experts answer your questions
17
20
HEART HEALTH
An update into the latest findings when
it comes to nutrition and cardiovascular
disease
14
23
I NGREDIENT FOCUS
Understanding the functions of vitamin B12
25
CPD DIRECTORY
Seminar, webinar and conference dates for your
diary
26
COMPANY PROFILE
We bring your the latest news from the education
experts, ION
27
RECIPES
Satisfy a sweet tooth with the tastiest raw cakes
20
BIOGS
OUR CONTRIBUTORS
Each issue, Nutrition I-Mag enjoys contributions from many leading authorities in the
nutrition world. This issue, our writers include:
Dr Marilyn Glenville PhD
Michael Ash DO, ND, BSc, DipION
Marilyn is the UK’s leading nutritionist specialising in women’s health. She is the
former President of the Food and Health Forum at the Royal Society of Medicine,
a registered nutritionist, psychologist, author and popular broadcaster. For over 30
years, Dr Glenville, has studied and practiced nutritional medicine specialising in
the natural approach to female hormone problems. The Glenville Nutrition Clinics
works in Harley Street, London and Tunbridge Wells, Kent, and also has practices in
Dublin, Cork and Galway in Ireland.
Michael was in full-time clinical practice for 25 years, during which time he
founded and developed the largest integrative medicine practice in the south
west of England, incorporating the philosophy of functional medicine. He has
specialised in the role of the wet tissues in human health for over 20 years. An
author, researcher and presenter with skills in business development as well as
clinical care, he has also been an adjunct member of the Institute for Functional
Medicines faculty for many years.
Lorna Driver-Davies
Eli Sarre
Lorna is Nutritional Therapist and Technical Assistant at Wild Nutrition. Lorna also
regularly sees clients at Grace Belgravia Medical Clinic, London, and in East Sussex.
Lorna uses a functional medicine approach and applications of naturopathy
and herbal medicine and has a special interest in endocrine nutrition, female
menstrual health and reproduction, as well as auto immune conditions and
gastrointestinal health.
Eli is a Nutritional Therapist specialising in gastrointestinal health and works
with Foresight Preconception care, a charity offering fertility support. She
is a registered member of The British Association for Applied Nutrition and
Nutritional Therapy, and the CNHC. She is the founder of Wildfare Nutrition, a
nutrition and marketing agency located in Bristol UK.
Kay Ali
Clare Daley
Kay is Head of Nutrition at Bare Biology, the purest omega 3 brand in the UK. She
is a specialist in omega 3 and has a particular interest in gastrointestinal health.
She is a member of BANT and a Senior Associate Member of the Royal Society of
Medicine.
Clare joined Cytoplan in September 2015 as an in-house Nutritional Therapist.
Clare has a BSc (Hons) in Biological Sciences and a Postgraduate Diploma in
Nutritional Therapy. On qualifying in 2010 as a BANT and CNHC Registered
Nutritional Therapist, Clare worked in private practice. She has a broad interest in
nutrition but she is particularly interested in digestive health as good digestion is
so central to overall health and wellbeing.
NEWS
News bites
A round-up of the news from
the natural health industry.
Royal seal of approval for Protexin
P
rotexin has been awarded the Queen’s Award for
Enterprise for the second time.
Probiotics International Ltd (Protexin), which
manufactures the Bio-Kult and Lepicol ranges,
secured the accolade in recognition of the company’s
outstanding achievement in the International Trade
category.
Jonathan Sowler, Commercial Director, commented:
“The Queen’s Award for Enterprise is a global stamp
of approval and is well known across the world. To be
recognised again that we have excelled in an industry
that we are passionate about and dedicated to is
fantastic.
“We have built strong international relationships
across the globe with our trusted partners, who
are committed to educating their markets about
our products and appreciate our high quality
manufacturing standards (MHRA, cGMP), as well as our
commitment to robust scientific research. They are a
huge part of this success.
“Business continues to grow in all markets at home
and abroad and we will continue to work hard on
bringing exciting new products to the markets we
operate in as well as continuously demonstrating
our commitment to scientific research. There are
tremendous plans ahead for Protexin, with more
exciting news to come.”
Since Protexin won the award for the first time in
2011, it has demonstrated substantial commercial
growth over the past five years. During this time,
export sales have tripled and international trade
accounts for 60 per cent of Protexin’s business across
over 80 countries.
Toby Lewis, Managing Director, added: “Winning
in 2011 was an honour for the company. To be
recognised for a second time in 2016 really is
exceptional. It is testimony to the hard work of
everyone within the company over the past five years
who have helped to ensure our business continues to
thrive.”
Nutritionist secures
prestigious accolade
The British Diabetic Association
has awarded a Nutritionist a
top accolade.
Laurent Bannock, (pictured
left), the leader of Middlesex
University’s Sport and Exercise
Nutrition Programme, has
become the first ever recipient
of the Professor Clyde Williams
OBE Award at the British Diabetic Association Live
event.
Laurent was recognised because of his
innovative podcast series, ‘We do Science!’,
which features interviews with physiology and
performance nutrition scientists and practitioner
researchers. The podcast series discusses
important topics with prominent scientists who
have just published new research or have expertise
at a very high level. The evidence is unpacked into
a variety of real world contexts and is now being
used by universities worldwide as recommended
reading for undergraduate and postgraduate
students, and is also widely acclaimed by leading
professors and practitioners in the field.
Stuart Galloway, Chair of the Sports and Exercise
Nutrition Register, said: “The award recognises
the impact of researchers, educationalists and
practitioners in Sport and Exercise Nutrition.
These podcasts have brought many of the very
best sport and exercise nutrition researchers and
practitioners to a large audience. A key element
of the podcasts is that they focus on applying
research into practice, thus promoting evidence
based approach to nutrition advice for sport/
exercise.”
NEWS
Supplement brand advises
on importance of vitamin
D in light of new research
Following publication of new research
linking vitamin D deficiency with breastfed
youngsters, BetterYou has advised of the need
for supplementation.
According to a study published in the
American Journal of Public Health, breastfed
children who do not receive vitamin D
supplements are at risk of vitamin D
deficiency, especially if breastfeeding extends
beyond one year.
Breast milk does not provide enough
vitamin D, particularly for people in northern
parts of the world, where the mother may be
deficient herself, said Dr Jonathon Maguire, a
paediatrician and researcher at St Michael’s
Hospital, in Toronto.
As a company, BetterYou is at the forefront
of research into vitamin D levels and its range
of vitamin D oral sprays are recommended by
the NHS.
Andrew Thomas, Founder and Managing
Director, said: “The UK Department of Health
highlights children under five years as an
at risk group for vitamin D deficiency and
recommend that they should be given a daily
supplement. Sadly, vitamin D deficiency is
becoming commonplace, with around one in
six children, having low vitamin D status. By
your child taking just one spray a day of our
DLux oral sprays, you can ensure your child’s
vitamin D levels can be effectively managed.”
Parliamentary group discusses need for better
nutrition among pregnant women
A new Parliamentary committee set up to highlight the
importantance of micronutrients for health has held its
inaugural meeting.
As one of its 50th anniversary legacy initiatives, the
Health Food Manufacturers’ Association (HFMA) supported
the foundation of a new All-Party Parliamentary Group
(APPG), which held its first meeting recently at the House of
Commons.
The Micronutrients and Health group, chaired by Rosie
Cooper MP, aims to promote awareness and understanding,
and to help form strategies in Parliament, of the vital role of
micronutrients in helping people to be healthier.
The meeting focused on ‘Nutrition before and during
pregnancy: ensuring that mother and child stay healthy’,
with Cooper observing that the issue is very topical in
Westminster, given the interest in the ongoing debate about
the mandatory fortification of flour with folic acid.
The formation of the group is significant because, whilst
there are currently a number of APPGs in Westminster
looking at health issues, there are none that specifically
focus on micronutrients and food supplements so this
group is the first of its kind.
At the first meeting, presentations were provided by
consultant nutritionist Dr Michele Sadler, and Martine
Austin, Programme Manager
for Global Prevention at the
International Federation for
Spina Bifida and Hydrocephalus, who both discussed the
huge impact of neural tube defects (NTDs) on the lives of
families and the importance of pre-pregnancy nutrition in
preventing these.
Sadler highlighted that the take-up of supplements by
women of child-bearing age was extremely low.
Austin pointed out that there is currently no national
strategy on NTD prevention, and a distinct lack of public
information on this area of nutrition, arguing that the politics
around this situation may be eclipsing the issues at hand.
Cooper commented: “It was clear from our discussions
that there needed to be a targeted public health campaign,
which emphasised to appropriate groups the need to take
folic acid, rather than simply adding folic acid to bread.
I fully understand the strong arguments for this, and
appreciated offers of support from those present at the
meeting, but would now much prefer to see real action,
rather than just words.”
The new APPG will meet four times a year to discuss a
different policy topic relating to the role of micronutrients in
the various life stages of consumers.
Healthy ageing a key priority for supplement sector
A new poll has revealed that healthy ageing is the single
most important health category in the global nutraceutical
market.
That’s according to a survey conducted for the Vitafoods
Europe Conference 2016, in which researchers asked
a sample of visitors who attended last year’s Vitafoods
Europe about the health categories most of interest to
them. Healthy ageing was selected by more than a quarter
of respondents (26 per cent), digestive health by 23 per
cent, cardiovascular health by 22 per cent and weight
management by 21 per cent.
The Vitafoods Europe Conference runs alongside
the first two days of the Vitafoods Europe exhibition at
Palexpo, Geneva, on May 10-11.
RESEARCH NEWS
In
Research
Nutrition I-Mag rounds up the latest research
studies in the nutrition world.
World Cancer Research Fund publishes major analysis over
stomach cancer links
S
everal lifestyle factors have been linked to
stomach cancer in a new report from the World
Cancer Research Fund International.
It found that eating processed meat, drinking
alcohol and being overweight all increase the risk of
developing stomach cancers. Stomach cancers are
classified into two main types according to where
in the stomach they occur. Cardia stomach cancer is
located at the top of the stomach and is more common
in high-income countries. Non-cardia stomach cancer
affects the rest of the stomach and is common in Asia
and associated with H.pylori infection.
The analysis of global research demonstrated strong
new evidence that eating 50g per day of processed
meat – around two rashers of bacon – increases the
risk of non-cardia stomach cancer by 18 per cent,
while drinking 45g of alcohol per day – the equivalent
of about three drinks – significantly increases the risk
of stomach cancers. The risk is most significant in men,
as well as smokers and ex-smokers.
Furthermore, being overweight or obese is found
to increase the risk of cardia stomach cancer, which
brings the number of cancers linked to being
overweight to eleven. The research showed a 23 per
cent increased risk of stomach cancer per five body
mass index units.
World Cancer Research Fund’s Head of Research
Interpretation, Dr Rachel Thompson, said: “This
research will hopefully help people better understand
what increases their risk of the disease so that they
can make more informed decisions about their lifestyle
choices.”
The review included 89 studies from around the
world and 77,000 cases of stomach cancer, and builds
on findings from the organisation’s last review of
worldwide research on stomach cancer in the 2007
Second Expert Report.
The research attracted comment from the Meat
Adsiory Council, with Public Health Nutritionist, Dr
Emma Derbyshire, saying: “In the UK, we already have
clear official guidelines on healthy amounts of red and
processed meat. The Scientific Advisory Committee
on Nutrition (SACN) has made an evidence-based
judgement on red and processed meat intakes. As a
result, adults have been advised to keep their daily red
meat consumption to less than 90g with an average of
70g, and that is what the majority is eating. Nowadays,
the average intake in UK adults is 71g, with nine out
10 women and six out of 10 men well within the
recommendation. This suggests that most people don’t
need to eat less meat.
“Putting things into context, it should be considered
that the causes of stomach cancer are multi-faceted
and as seen in this report, factors such as smoking,
body weight, high alcohol intakes and sedentary
lifestyles all have their role to play in the aetiology of
stomach cancer, along with a genetic aetiology.”
RESEARCH NEWS
Clinical trial examining
vitamin K and kidney
disease
The British Heart Foundation has welcomed new
research examining whether vitamin K can reduce
heart problems in people with chronic kidney
disease (CKD).
Those with kidney disease have a significantly
greater risk of having a heart attack or stroke; the
disease causes a layer of calcium to settle in the wall
of blood vessels, making them stiff, which increases
blood pressure and puts strain on the heart.
And so the British Heart Foundation has announced
it is funding researchers in Scotland with £290,000
to find out if vitamin K can improve cardiovascular
health in people with the condition.
The researchers, based at the University of Dundee
and the University of Glasgow, will give either
400mcg of vitamin K or a placebo to 166 people with
CKD once a day for a year and measure the stiffness
of blood vessels.
The first patients have begun receiving treatment
in the new clinical trial to find out if vitamin K can
improve heart and blood vessel health.
Dr Miles Witham, the lead researcher on the trial at
the University of Dundee, explained: “If successful,
this trial could open up a whole new avenue of
ways to reduce heart attacks and strokes, not only in
people with chronic kidney disease but also in others
affected by calcium build-up in their blood vessels.”
Professor Jeremy Pearson, the British Heart
Foundation’s Associate Medical Director, added:
“We can only fund clinical trials like this with the
support of the public. We receive no funding from
Government so we rely on the continued and
generous support of people making donations.”
Power of turmeric to be
investigated
The University of Brighton has announced it
has been awarded £148,600 to find new ways
to deliver anti-cancer properties from the spice
turmeric.
Scientists are set to work with collaborators
in Vietnam, where the climate and soil on
higher ground is suitable to cultivate Curcuma
longa from which turmeric, used in cooking in
India and south Asia, as well as in traditional
Chinese and Indian medicine, is derived.
The funding has come from the Newton
Institutional Links, part of the UK’s official
development assistance programme, which
provides grants for the development of
research and innovation collaborations
between the UK and partner countries.
Members of the University of Brighton’s drug
delivery research group, Professor John Smart
and Dr Ananth Pannala, will work with the
Vietnam Academy of Science and Technology
on formulating curcumin preparations to
be manufactured in Vietnam and marketed
globally.
Professor Smart commented: “Curcumin
has antioxidant and anti-inflammatory
activities and has been used for the
prevention and treatment of cancer, diabetes,
neurodegeneration and cardiovascular disease.
It is poorly absorbed when given as a tablet
or capsule, its limited solubility being a major
factor. This work will develop a curcumincontaining tablet or capsule using soluble
carriers or dispersible oils that are acceptable,
stable and optimise bioavailability.”
Hay fever help
In a regular column for
Nutrition I-Mag, Claire Barnes,
Technical Adviser for Protexin,
reviews the latest research.
CLICK
HERE FOR
REFERENCES
Seasonal allergic rhinitis (hay fever) is a chronic
inflammation in the nasal mucosa triggered by
inhaled aeroallergens.1 In a recent study by Price in
2015, the majority of hay fever sufferers reported using two or more
medications in an attempt to control their symptoms, yet they still
rated their symptoms as moderate severity despite co-medication.2
An imbalance between Th1 and Th2 cells is involved in hay fever,3
with a dominance towards Th2 response. A recent study in 2015
concluded that it is the Th2 cells that reside in the nasal mucosa
that control the inflammatory response to the presentation of
antigens.1 Establishing a balanced immune system in terms of Th1,
Th2 and Treg cell responses through early microbial stimulation
could be important in reducing the development of allergies.4
During pregnancy, a natural dominance to Th2 occurs, to avoid
rejection of the immunologically incompatible fetus.5 Following
birth, the Th2 phenotype shift to a Th1 phenotype, which provides
protection from allergic reactions.6 Recent studies indicate that
antibiotic use in infancy,7,8 poor exposure to microbes and strict
hygiene may be associated with an increased risk of Th2 dominance
and therefore developing atopic conditions.6
Studies on infants with allergic diseases showed less frequent
intestinal colonisation with microbes such as Lactobacillus or
Bifidobacterium and more frequent colonisation with Clostridium,9
while supplementation with Bifidobacterium appeared to modify
the gut microbiota in a manner that may alleviate allergic
inflammation.10 It is believed that probiotics exert a beneficial
effect by modulating the intestinal immune system and inhibiting
potential pathogens.4 Adequate probiotic intervention after
antibiotic treatment may improve the intestinal ecosystem, and
thereby prevent Th2 dominance induced by neonatal antibiotic
use.7
NEW PRODUCTS
New to market
Nutrition I-Mag brings you the latest product developments in the world of health and nutrition.
ADVANCED PROBIOTICS FOR
G&G VITAMINS
G&G Vitamins has developed a new range of
advanced probiotic formulas.
MICROlife includes three new products, all
of which use Nebraska cultures, which were
developed by Dr Khem Shahani, one of the
leading pioneers in the field of probiotics,
whose research led to the development
of significantly superior probiotic strains,
such as DDS-1 Lactobacillus acidophilus and
Bifidobacterium triple strain blend.
Advanced Micro Formula uses both of these highquality probiotics, blended expertly with a prebiotic and
L-Glutamine to aid in protein synthesis. It delivers 15bn
viable organisms at time of manufacture. These strains
are also available individually as Lactobacillus acidophilus
or Bifidobacterium; both are available as powder or in a
capsule.
G&G has also created a colostrum-based formula,
Colostrum Plus. Bovine colostrum is used to boost the
immune system, heal injuries, repair nervous system
damage, improve mood and wellbeing, among others.
Colostrum Plus uses ethically-sourced and highly-traceable
natural European colostrum, blended with Lactobacillus
acidophilus and Bifidobacterium.
Advanced Micro Formula, Lactobacillus acidophilus and
Bifidobacterium are certified kosher and vegetarian, and the
whole range contains the prebiotic, FOS.
ENZYME ADDITION
A company specialising in enzymes has unveiled a new
supplement designed to relieve discomfort caused by
eating fatty foods.
Enzymedica has developed Lypo Gold, with each
individual capsule designed to help consumers optimise
fat digestion by digesting up to 22g of fat.
Lypo Gold uses a unique lipase blend, which can be
helpful as the human body’s natural digestive enzymes
start to decline with age. Enzymedica’s exclusive Thera-blend process,
which involves blending enzyme strands together, produces potent and
effective products to help with these digestive problems.
Additionally, Lypo Gold ensures that healthy fats are doing their job
as effectively as possible.
PUKKA FOCUSES ON TURMERIC
The Turmeric range within the Pukka Herbs
portfolio has been given a makeover.
The redesign took place as consumer
demand for the spice continues to
grow, and includes within the portfolio
Wholistic Turmeric, LifeKind, Active and
Active Oil.
The redesigned range boasts a new eye-catching design to help it
stand out on shelf and communicate the benefits to the customer.
Pukka Herbs’ patented wholistic extraction method used across
the range means that 75 per cent more turmerones are present
in comparison to normal root turmeric, and 86 per cent more
curcuminoids than root turmeric.
ONCE A DAY RANGE
DEVELOPED
Quest Vitamins has
introduced a new range of
once a day supplements.
The new range is targeted
at various age and life
stages, with each product
developed to support and restore different areas
of the body.
Once A Day Iron Plus and Once A Day Iron Plus
Liquid are designed to replenish the body during
periods of increased iron requirements, such as
menstruation, pregnancy or when experiencing
fatigue, while Once A Day Pregna Multi includes
24 nutrients to promote optimal health for
women during pregnancy and helps support
the development of the baby after conception
through to breastfeeding
For children’s nutritional requirements during
early years, Once A Day Infant Multi Liquid
synergistic formula provides vitamins, minerals
and DHA to help support immune function, bone,
eye and brain development
Once a Day Osteo is recommended for women,
adolescents and the elderly, and contains vitamin
D to help increase calcium absorption.
For general wellbeing in both men and
women, Once A Day Multi prevents deficiencies
of essential nutrients caused by poor diet and
lifestyle, while Once A Day Energy B & C helps
those with a hectic lifestyle, supporting energy
levels as well as concentration and memory.
Once A Day Sunshine D supports immunity,
bone, muscles and heart health and Once A Day
Immune C is a protective nutrient for skin and
tissue health and reduces infections and colds.
CAM CONFERENCE
Feeding the gut: Last chance to book
Don’t miss out on hearing from three leading experts at the forthcoming CAM Conference.
T
aking place on Saturday, May 21, the third
CAM Conference of 2016 in collaboration with
BANT is already close to selling out.
The event, titled Feeding the gut: health through
microbiome modulation, will be held at the
Cavendish Conference Centre, in London, and will
welcome three top-class speakers to present their
latest findings on the day.
Starting the day, which carries 4.5 CPD BANT
hours, is Naturopath, science writer and speaker, Ben
Brown, who will talk on the theme of Modern Diets,
Dysbiosis and Inflammatory Disease: Personalised
Nutritional Microbiota Restoration.
Following Ben is Research Microbiologist, Kiran
Krishnan, who has been involved in the dietary
supplement and nutrition market for the past 16
years. At the conference, Kiran will discuss ‘The
Current Understanding of the Human Microbiome,
its origin, development, form and function as it
relates to human health and wellness’.
The third and final speaker, Dr Tom O’Bryan, will
deliver his keynote presentation, ‘The Neurological
Ben Brown
Kiran Krishnan
cam
2016
conferences
in collaboration with
UnderBelly of the Gluten Free Lifestyle: Potential
Benefits. Devastating Dangers’. Dr O’Bryan, founder
of www.theDr.com and host of the paradigm-shifting
online Gluten Summit, is a tireless researcher.
CAM Conference delegates will be the first to hear
Dr O’Bryan’s presentation on this controversial topic.
He will explain the frightening statistics worldwide,
and treatment protocols to arrest the increased
morbidity and mortality for some on a GFD. He will
also explain the biomarkers to identify whether your
protocols are effective in reducing the patients’ risk.
Standard tickets are priced at £92, with substantial
discounts available for students, members of BANT
and other associations, as well as those booking
more than one event at one time. Guarantee your
place today at www.camconferences.co.uk or
telephone 01279 810080.
Tom O’Bryan
Unique mix of
presenters for 2016
CAM Summit
cam
2016
summit
You won’t find such an eclectic mix of leading-edge CAM
topics anywhere short of a huge US conference than at the
CAM Summit.
The event is back with a bang for 2016, with both a
bigger education programme and a bigger exhibition.
Organised by the team behind Nutrition I-Mag, the
CAM Conferences and CAM magazine, the CAM Summit
was created in response to delegates asking for speakers
in a unique format that allows plenty of time to talk to
exhibitors and to catch up with colleagues.
There is Dr Dietrich Klinghardt, MD, PhD, conducting a
special live videolink appearance. He is the latest signing,
joining nutrigenomics and methylation world expert, Dr
Ben Lynch, ND, Professor David Brady, Director of the
Human Nutrition Institute at the University of Bridgeport
and author of The Fibro Fix – a guide to reversing chronic
pain and fatigue, Naturopath and parasite expert, Emma
Lane, and award-winning Nutritional Therapist, Niki Gratrix,
who will give the UK CAM world’s first presentation on
startling research linking adverse childhood events to
lifetime ill-health.
The CAM Summit takes place on Saturday, June 25, at
155 Bishopsgate, London. It costs £65 (including VAT) for
CAM students. Book at www.camsummit.co.uk.
@cam_summit
cam
2016
summit
25 JUNE
2016
Dr David Brady, Dr Ben Lynch, Dr Dietrich
Klinghardt, Emma Lane and Niki Gratrix to
speak at the CAM Summit
Places cost £85 (inc.VAT), with an
additional £20 discount also available
for members of associations and
CAM magazine subscribers
What is the theme of the day?
The CAM Summit differs from other conferences as it does not have a
set theme to the day; instead it is unique in supplying delegates with the
top speakers in the CAM industry, talking on their specialist subjects. The
CAM Summit invites delegates to learn from a variety of top speakers in
the CAM world, all under one roof, in one day.
Where is the CAM Summit
held?
The CAM Summit takes place next
to Liverpool Street Station, at 155
Bishopsgate. With Liverpool Street
Station being the hub of London
travel, this makes our venue one of
the most accessible venues in central
London. With its modern design and natural light, it is the ideal place to
give our delegates the best insight into the latest research from the best
speakers in the industry.
Back for 2016, this CPD accredited event is a must-attend for
registered nutritional therapists.
Organised by the team behind the CAM Conferences and CAM magazine, the CAM
Summit features the same, industry-leading, innovative education you are used to
but on a bigger scale, in a modern, larger venue, 155 Bishopsgate.
To book, and for more information, log on to
www.camsummit.co.uk or call 01279 810080.
BANT UPDATE
BANT News
The latest developments from the leading professional body for Registered
Nutritional Therapists, BANT.
BANT LOCAL NETWORKS AND REGIONAL BRANCHES
T
he BANT funded Regional Branch Meetings initiative
has been launched to support the Local Networks
(previously called Regional Coordinator Meetings)
by providing quality speakers at regional events.
Five new Regional Branches (RBs) will act as event
hubs for their Local Networks across the UK in Scotland,
the North, the Midlands, the South West and the South
East and London. RBs will be managed by committees
made up of Local Network Coordinators (LNCs), who
will work closely with other LNCs in their region to
host meetings that reflect the interests of its members
THE BANT SUPERVISION
SCHEME VIDEO
The BANT Supervision Scheme is for every
BANT Registered Nutritional Therapist –
whether you have been in practice for years
or have just qualified. It is the opportunity to
work with other nutritional therapists and a
fully trained and accredited BANT Supervisor
to reflect on your skills , explore dilemmas,
problem solve and find a new perspective
to moving forwards with the everyday
challenges faced by nutritional therapists.
and secure high quality speakers. The RBs will also
collaborate with the LNCs to raise awareness of BANT
Local Networks to members.
Please visit the Regional Branch Meetings page on
the BANT website, www.bant.org.uk, for more details,
including information on your closest RB. Simply
click on ‘Join your BANT Local Network’ on the BANT
homepage, then select ‘Regional Branch Meetings’ from
the Members area on the left. You can also search for
upcoming events in your region by visiting the CPD and
Conferences page on the website.
THE RESEARCH COUNCIL
FOR COMPLEMENTARY
MEDICINE (RCCM) SEEKS
NEW TRUSTEES
The RCCM was founded in 1983 to develop
and promote good quality research into
complementary medicine and to enhance
evidence-based medicine in this area, and
is now seeking new Trustees.
Professor Nicky Robinson, RCCM Chair,
said: “We need to look to the future to
ensure complementary medicine research
is seen positively. RCCM is proud of what
it has achieved, with its conferences/
workshops, CAMRN e news and
CAMSTRAND conference. We are in a good
financial position and have successfully
refreshed our website and brand. We now
need new trustees to support RCCM’s
professional development.”
Previous trustee experience is not
essential and being a trustee offers an
excellent opportunity to enhance your
career.
RCCM is looking for at least two
candidates, one of which could offer
leadership in the future. Please note,
the RCCM is a charity and there is no
remuneration.
Please contact Nicky Robinson for more
details by emailing nicky.robinson@lsbu.
ac.uk
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MENOPAUSE
MENOPAUSE
management
CLICK
HERE FOR
REFERENCES
As such a key transitional time for women, how can
Nutritional Therapists support clients through the
menopause? The experts offer their insights.
I
t was only late last year that the
National Institute for Health and Care
Excellence (NICE) published clinical
guidance relating to how to manage
the menopause. Given many millions
of women worldwide experience
symptoms – often debilitating – it
seems perhaps surprising this has only
just been published.
The guidelines make wide-ranging
recommendations for the NHS in
relation to support, information and
treatments needed to address the
symptoms that women suffer.
An estimated 1.5 million women
– around 80 per cent of those going
through menopause – experience some
symptoms, which typically continue for
around four years after the last period.
But for around 10 per cent, symptoms
can last up to 12 years.
“Menopause is a transition, not
a disease, with varying experience
and symptoms for each woman. So a
support programme should be holistic
– because mind, mood and lifestyle are
just as key to support as body chemistry
and hormones,” commented Lorna
Driver-Davies, Nutritional Therapist at
Wild Nutrition.
Judy Rocher, Education Manager
at Rio Trading, continued: “The NHS
information on menopause claims that
eight in every 10 women are likely
to get troubling symptomsi. These
symptoms are commonly treated as
being a ‘deficiency of hormones’,
requiring synthetic hormones to
correct the levels. The HRT (hormone
replacement therapy) comes with many
problems of its own, including increased
risk of heart disease, breast cancer and
strokeii.”
THE PROCESS
The menopause is a term used to
MENOPAUSE
describe the process, but actually
doesn’t take into account the various
stages.
“When women talk about going
through the menopause, they are
actually describing the peri-menopause,
which is quite a recent term. It is during
this stage that they can experience most
of the classic menopausal symptoms but
it can start very subtly,” explained Dr
Marilyn Glenville PhD, the UK’s leading
nutritionist specialising in women’s
health.
“Many women will start to experience
hormonal changes from around the age
of 40. For some women, they can notice
changes from the mid 30s onwards.
These changes can be so subtle that
they may wonder if it is all in their mind.
This stage can last between two and
six years. The actual ‘menopause’ is the
point when the woman has her last ever
period. Obviously, she won’t know it
is her last period until she looks back,
and she needs to have no periods for
12 months for the menopause to have
occurred.
“I would suggest that the earlier the
woman sees a Nutritional Therapist the
better because the more preparation
that is done in those early perimenopause years can make the
transition through the menopause much
more comfortable and smoother.”
Rocher added: “Menopause, also
known as ‘the change of life’, is a word
that describes the cessation of menses
and usually occurs between the ages
of 45 and 55. At this time, the pool of
remaining ovarian follicles becomes
exhausted and the ovaries become less
responsive to hormonal stimulation.
Levels of the hormone FSH (follicle
stimulating hormone) and LH (lutenising
hormone) increase to try to trigger
ovulationiii. At the same time, the amount
of oestrogen and progesterone produced
by the ovaries declinesiv and many
women experience symptoms such as
hot flashes and night sweats.”
SYMPTOM CHECK
You will be familiar with common
menopausal symptoms, but keep in mind
the spectrum of other signs – which at
first might not seem connected – that
could indicate a women is approaching
the menopause.
Dr Glenville commented: “I think some
women find the transition more difficult
than others, depending on what else is
happening in their lives. Many of these
so-called ‘menopausal symptoms’ may
have little to do with the menopause at
all. Some are just a natural part of the
ageing process and affect middle-aged
men just as much as they affect women,
for example, irritability, declining
libido, weight gain, ageing skin and hair,
depression and anxiety. It is important
not to blame every symptom on the
menopause.
“Some symptoms may be related to
particular events in women’s lives that
have nothing to do with hormones. Some
women sail through the menopause
without any symptoms and the only
thing they notice is their periods have
stopped. On the other hand, some
women I have seen in my clinic report
being completely drenched in sweat
day and night, and getting up to change
nightclothes two or three times a night,
or even taking a shower in the middle
of the night. I also think that women are
suffering more these days as factors
such as changes in diet and stress are
having a big impact on menopause
symptoms.”
Mariana Sulic, Nutritionist at Savant
Distribution, which has the Cleanmarine
krill oil brand in its portfolio,
commented: “As the hormonal balance
alters with the drop in oestrogen
and progesterone levels, many signs
associated with ageing can appear. Skin
is more likely to wrinkle, there can be
an increased growth of facial hair and
muscles lose some strength and tone.
Insomnia is common, making you feel
tired and irritable during the day.
“Your joints may begin to ache and
bones become more brittle, increasing
the risk of osteoporosis. Vaginal
dryness often results from the change
in hormone levels, causing painful or
uncomfortable intercourse and leading
to irritation and increased risk of
“It is thought that 80 per
cent of women(1) experience
vasomotor symptoms.
Vasomotor symptoms are
more commonly referred to
as hot flushes or night sweats,
where women may experience
often rapid changes in body
temperature, palpitations and
a shift between experiencing
heat and chills.”
infection, such as cystitis.”(1,2)
Driver-Davies continued: “It usually
occurs between ages 45 and 55,
although the NHS states the average
UK age is 51 years. So, this is the
average age of full menopause (usually
determined by the absence of a period
for more than one year and potentially
blood tests to confirm – usually to
check oestrogen levels and FSH (follicle
stimulating hormone). Symptoms of
peri-menopause may continue for many
years before full menopause is reached.
It is thought that 80 per cent of women(1)
experience vasomotor symptoms.
Vasomotor symptoms are more
commonly referred to as hot flushes
or night sweats, where women may
experience often rapid changes in body
temperature, palpitations and a shift
between experiencing heat and chills.
MENOPAUSE
“It appears that Western
women suffer the most from
menopausal symptoms and
this has largely been attributed
to poor dietary choices.”
It’s thought that the hypothalamus,
which controls body temperature,
is affected by declines in oestrogen
production but also that elevations in
luteinizing hormone (LH) play a role
too.”
But what is the rationale behind the
fact that some women suffer to a greater
degree than others?
“The reasons women may experience
symptoms to a greater degree can
be many but one can see some
commonalities. Health or medical
conditions before the onset of perimenopause/menopause will contribute
in some way for some women. This
will also include women with preexisting gynaecological conditions or
even unrelated conditions. Medical
intervention (surgery, medication etc)
will also have an effect,” explained
Driver-Davies. “Lifestyle status, so
diet, exercise, stress management and
psycho-social function and how well
supported organs and systems such as
the adrenal glands, thyroid, urinary tract,
musculoskeletal structure and so on are,
not just in the immediate but over the
course of a women’s menstrual years.
“We also know that female smokers(2)
may experience the menopause earlier,
or women who are overweight may
experience a later onset of menopause(3)
so one can also surmise that these
factors lifestyle factors may also affect
severity or frequency of symptoms.”
She also pointed towards genetics(4),
adding: “It can be helpful for some
women to ask their mothers (and
indeed grandmothers) what their own
experience of the menopause was
like and very often it’s a window into
potential symptoms to come.
“Clinically, in my experience, if there
are existing weaknesses or dysfunctions
in the endocrine system, cardiovascular,
musculoskeletal and the detoxification
and excretion systems organs (liver,
colon) then some symptoms may be
more bothersome or severe for those
women. For example, a well functioning
adrenal gland is required to produce
much needed oestrone(5) (a form of
oestrogen) to support women once they
have moved into full menopause and
the ovarian production of oestrogen has
declined.”
Driver-Davies went on: “Women who
have genetic polymorphisms or single
nucleotide polymorphisms (SNPs) such
as COMT (catechol o methyltransferase),
where they will lack the enzyme to
breakdown certain neurotransmitter
and oestrogens effectively, may find it
more of a challenge to keep hormones
in balance (and therefore symptoms
increased) and certainly those women
with that particular SNP are more at
risk for breast cancer(6). Indeed, any
genetic polymorphisms which affect
liver enzymes, and therefore liver
detoxification pathways, may play
a role in symptoms – especially in
peri-menopause when hormones are
fluctuating up and down and excess
production needs to be effectively
excreted once not needed in order to
keep the balance in check.”
Rocher also pointed out: “It appears
that Western women suffer the most
from menopausal symptoms and this has
largely been attributed to poor dietary
choices. In other cultures, such as Japan,
women suffer minimal symptoms, partly
due to the high levels of phytoestrogens
(plants with a weak oestrogenic effect)
in the Japanese diet from foods such
as soybean curd, fermented soybeans,
soybean paste and soy flour.v Chronic
stress is another major contributor. It
is interesting that a form of oestrogen
(called oestrone) continues to be made
by conversion of the adrenal steroid,
androstenediol, primarily in body fat and
muscle cells, in order to make up for the
diminishing production by the ovariesvi.
Adrenal exhaustion through constant
stress can affect this production.
“Xenoestrogens, a category of
endocrine disruptors from plastics,
pesticides, herbicides, non-organic
meats etc., can cause a state of
‘oestrogen dominance’ as these alter
normal functioning of hormones.
This excess oestrogen, unopposed by
progesterone, exacerbates menopausal
symptomsvii.”
CLIENT PROTOCOL
So, how can you as a Nutritional
Therapist help?
“I would recommend seeking
professional advice from a Nutritional
Therapist if you are experiencing
menopausal symptoms that are causing
you concern and affecting your daily life,
if you’re experiencing symptoms of the
menopause before 45 years of age and/
or a Nutritional Therapist can give you
guidance on the right foods to eat and
supplements to naturally support your
body during the change,” Sulic advised.
Driver-Davies added: “Women
should seek advice as soon as they
begin to see changes in their cycle.
Peri-menopause can go on for some
time, but it’s not to be confused with
PMS symptoms and only a professional
will be able to support deciphering
the difference. A Nutritional Therapist
may also recommend some hormone
testing, either through the client’s GP
or privately. Some changes in cycle
and symptoms may be better managed
naturally if dealt with earlier on.
“Very often, women who are very tired,
stressed and overworked will begin to
MENOPAUSE
find peri-menopause a challenge – and
supporting the adrenal glands and
energy systems should begin early.
Since menopause is also a time where
women are more at risk for osteoporosis
and cardiovascular disease(13), women
should seek advice early on to educate
themselves over the many years of perimenopause into menopause.”
So, what steps to take? Driver-Davies
highlighted the key points when in
clinic:
■ “Assess situation – what nutrient
checks have they had completed or
hormone tests. Refer for hormone test
(with own GP or privately). Vitamin
D essential to check at any stage but
calcium and bone density should be
checked once a woman moves into what
appears to be full menopause.
■ Support routes of detoxification,
including the gut. Also look at
metabolising oestrogens.
■ Support HPA.
■ Support oestrogen and progesterone
through lifestyle, diet, supplements,
herbs, bioidentical hormones if
necessary.
■ Cardiovascular support (supporting
oestrogen supports this, plus heart
nutrients plus adrenal gland support).
■ Geno-urinary support – often
supported by supporting hormones.
■ Musculoskeletal support.
■ Cut down on stress, increase rest and
sleep
■ Oils are important – hormone balance,
modulating inflammation, some oils like
flax also contain lignans that support
oestrogen modulation.
■ Promoting regular exercise for general
health but also that regular exercise
supports bone density.”(14)
Rocher highlighted the importance
of functional testing, explaining: “Hair
mineral test measures deficiencies or
excess of 12 different minerals and
also six toxic heavy metals, urine test
to measure how much bone you are
turning over – this is good to ascertain
osteoporosis risk. Vitamin D levels; low
levels have been shown to increase the
risk of fractureviii, CDSA – comprehensive
digestive stool analysis – to determine
how well the gut is functioning, hormone
levels – tests oestrogen, progesterone
and testosterone levels and adrenal
stress test – test cortisol and DHEA
levels.”
NUTRITIONAL INTERVENTION
There are key dietary recommendations
as part of a wider-reaching approach.
“The menopause is a time of change
and a woman’s female hormones are
going to be fluctuating up and down as
she goes through this stage until she
comes out the other side and into the
postmenopause, when her hormones
will stabilise. The more gradually she
can go through the menopause, the
less hormone fluctuations she will
experience and the easier the transition.
What she eats at this stage can make
the difference between having a difficult
or easy menopause,” Dr Glenville
explained.
Rocher added: “Dietary
recommendations include increasing
phytoestrogenic foods, such as
fermented soya, chickpeas, beans,
lentils, hops, dandelion, red clover, sage
and alfalfa, and minimising intake of
processed foods, hydrogenated fats,
simple carbohydrates, alcohol, caffeine,
sugar and table salt.
“Soy isoflavones have been shown
to be helpful, and these are highest in
whole soya beans.ix Soya milks and soy
protein isolates are not recommended,
however. Dietary lignans found in
flaxseeds are beneficial, and studies
have demonstrated that women with
the highest lignan concentrations had
a better metabolic profile and higher
insulin sensitivity, with lower adiposity
measuresx. Some studies have shown
that women taking two tablespoons
of flaxseeds twice a day halved the
number of hot flashes within six weeks
and reduced their intensityxi. Reduce
the amount of red meat consumed to
a palm-sized portion once a week or
less, and only consume organic, grass
fed meat. Maintain healthy blood sugar
balance by consuming low GL foods.”
MENOPAUSE
Driver-Davies continued: “Increased
alcohol and caffeine are associated with
worsening of menopausal symptoms(8).
Some foods will have the opposite
beneficial effect. For example, research
shows that increasing foods such as
wholegrains and phytoestrogen-rich
foods (miso, flax, tofu) is associated with
a reduction of vasomotor symptoms(9).
Remember, this relates to women whose
oestrogen is low and is not necessarily
helpful to those who have fluctuating
oestrogen in peri-menopause.
“Certainly in my experience, the extent
to which a client is eating a healthy diet
that supports detoxification (think of
hormone balancing achieved via liver
support and also the colon) and a diet
and lifestyle that support the thyroid (for
example, iodine, iron, zinc, selenium),
adrenal glands and nervous system has
an impact on symptoms. So, if these
nutrients are missing, then symptoms, in
my experience, worsen.”
Sulic continued: “I would recommend
increasing your intake of fresh and
preferably organic fruits and vegetables
to avoid chemicals that mimic
oestrogens (xenoestrogens) found in
pesticides and herbicides. Fermented,
soya-based foods, such as miso, soya
sauce and tempeh, are rich in isoflavones
(phyto-estrogens) that have oestrogenlike effects on the body. Studies show
that isoflavones particularly help to
manage hot flushes associated with the
menopause.(3)
“Foods from the brassica vegetable
family, such as cabbage, watercress,
broccoli, Brussels sprouts, kale and
cauliflower help to balance hormones
and can greatly alleviate menopausal
symptoms.”
Driver-Davies recommended: “Foods
rich in B vitamins to support mood,
the liver and energy, foods rich in
magnesium and zinc and generally
minerals for hormone support, bones and
more, and natural probiotic rich foods –
sauerkraut, kimchi, natural yoghurt – to
support ‘good’ flora to support the gut.
This, in turn, supports elimination of
unwanted oestrogens alongside a fibrerich diet. Protein for bones and muscle
mass to support structure, plus providing
amino acids for mood or detoxification
support.”
Dr Glenville advocated eating little and
often.
“This means not going more than
three hours without eating. If she waits
longer than this, her blood sugar will
drop and the stress hormones adrenaline
and cortisol will be released. It is the
release of these hormones that gives
rise to many of the symptoms relating to
anxiety, tension, crying spells, depression
and irritability,” she explained.
USEFUL SUPPLEMENTS
Dr Glenville believes starting with a good
multivitamin and mineral designed for
the menopause is ideal.
“This will give her good levels of
antioxidants like vitamins A and E and
the minerals zinc and selenium (to help
slow the ageing process), B vitamins
(for anti-stress and energy), vitamin
D3, calcium, and magnesium as citrate
and boron (all these four for bone
health), chromium (for blood sugar
balance), digestive enzymes for optimum
absorption,” she explained.
Soya supplementation is important.
“Giving soya supplements to women
significantly reduces hot flushes and
night sweats.1 Sage has been shown to
decrease hot flushes by 50 per cent after
four weeks and by 64 per cent after eight
weeks. It also helps with decreasing
insomnia, irritability, anxiety, physical
and mental exhaustion by up to 47 per
cent, which can all be symptoms around
the menopause. Hops have been shown
to help with both hot flushes and night
sweats,” Dr Glenville explained.2
“Red clover is one of the most
extensively studied herbs and research
indicates that it significantly reduces
vasomotor symptoms compared to a
placebo. And that red clover and soya
isoflavones can be safely used for
women with a history of breast cancer
and those receiving treatment for breast
cancer such as tamoxifen.”3
Certain herbs are useful at this time.
Driver-Davies suggested: “Dong quai
supports oestrogen modulation and
THE THYROID
The thyroid also needs to be considered.
“The thyroid can effect hormonal
symptoms – for example – fluctuations
of oestrogen can triggers Hashimoto’s
(thyroid disease). This, in turn, affects
metabolic rate and may increase
symptoms such as hot flushes(10),”
Driver-Davies suggested.
“Progesterone improves signalling
mechanisms of thyroid receptors. But
too little progesterone depresses TPO
(thyroid peroxidase enzyme), which
equals low T4(11). So, women are more
likely to experience a thyroid issue
around menopause and this may
heighten some common menopause
symptoms such as disturbed sleep,
weight fluctuations, temperature and
energy (being more prone to lethargy).
“Thyroid conditions can may the
whole body sluggish and in my
clinic, I see a relationship between
hypothyroid conditions and slower
liver detoxification. As we know, we
want to keep detoxification running
smoothly to support the passage of
unwanted oestrogens via the pathway
glucuronidation(12).”
MENOPAUSE
research has shown it to decrease
the intensity of hot flushes, sleep
disturbance and fatigue.(16) Ashwagandha
is an adaptogenic herb, so assists with
‘cushioning’ stress and particularly
supporting the adrenal glands. Once
oestrogen production declines from the
ovaries, the adrenals take over, so over
the years they require special nurture.
Excellent for sleep disturbance and
exhaustion. Turmeric supports phase 2
liver detoxification*(17) – essential when
supporting hormone metabolism.
“Black cohosh (Actaea /Cimicifuga
racemose) – which is oestrogen
supporting and Agnus castus (Vitex)
– does not contain progesterone but
encourages pituitary gland to produce
progesterone. Note, ‘rogue’ forms of
black cohosh are questionably safe
but the correct forms are safe to use.
Associations with liver disease or harm
are now refuted (see Government
agency Medicines Healthcare products
Regulatory Agency) and would only
be assigned to ‘rogue’ forms. But
some Google info still lists as caution.
However, as with red clover or shatavari
(asparagus racemosus), there would
also be a caution with women with
oestrogen-dependant cancers or taking
Tamofen). Always purchase reputable
products or seek assistance of medical
herbalist.”
Rocher highlighted supplements that
may be beneficial as part of a nutritional
programme.
“A supplement containing vitamin C,
hesperidin and other citrus flavonoids
has been shown to be effective in
relieving hot flashesxii. Gamma-oryzanol
(ferulic acid) is a substance isolated from
rice bran oil. Its benefit in relieving hot
flashes is due to its ability to enhance
pituitary function. In studies, a dosage of
300mg per day showed improvement in
menopausal symptoms in 85 per cent of
womenxiii
“Due to the risk of osteoporosis, it
is advisable to supplement calcium,
magnesium (as citrate or malate), boron,
silica (as orthosilicic acid), zinc (as citrate
or methionine), manganese, vitamin
K (as MK-7) and vitamin D3. A natural
source of calcium such as coral calcium
or calcified seaweed (lithothamnium
calcareum) is recommended (calcium
carbonate should be avoided)xiv. A good
adrenal support formula is advised
containing B vitamins, selenium,
chromium, magnesium and kelp.
“A whole form of vitamin E containing
all eight tocopherols and tocotrienols
is useful and studies have shown
that it may be effective in reducing
vaginal drynessxv. Liver support, such
as milk thistle, dandelion, burdock,
quebra pedra and calcium-D-glucarate,
and maca (Lepidium meyenii) is an
adaptogenic herb. Research on maca has
shown that rather than adding oestrogen
replacement to the body, maca
increases the body’s own production of
oestrogen and lowers levels of cortisol
and adrenocorticotropic hormone. Its
effects have been shown to improve
sleep, mood, energy and reduce hot
flashesxvi. Suma (Pfaffia paniculata) is
another adaptogenic herb that increased
plasma concentrations of estrogen,
progesterone and testosterone with no
adverse reactionsxvii.”
Dr Glenville added: “Beneficial
bacteria are also important at this stage
as they help with the manufacture of
vitamin K, which is important for bone
health and they also increase calcium
absorption and improve bone density.”4
FAT FACTS
One area to focus on is essential fats, as
these are crucial at this stage of life.
Driver-Davies explained: “Essential
fats – nuts, seeds, avocado, fish, flax oil,
olive oil – for hormones, skin, vagina,
joints, inflammation modulation and
energy (coconut oil). Oily fish (omega 3)
helps to increase beneficial oestrogens
and decrease harmful oestrogen
metabolites.”(14b)
Krill oil is a useful recommendation,
with Sulic commenting: “It contains
omega 3 fatty acids and soy isoflavones,
as studies show a beneficial effect of
a dietary soy supplement containing
40mg of isoflavones/day(3) improved the
management of hot flushes associated
with the menopause.” l
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The Federation of Nutritional Therapy Practitioners
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BCNH is a small but exclusive college focused on offering top quality courses in Nutritional Therapy in central London. We offer
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Our courses are designed with flexibility in mind. You can study by attendance, distance learning (online),
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HAY FEVER
SEASONAL
ALLERGIES
Understand the nutritional approaches to
reduce symptoms of seasonal allergies.
H
ay fever, also known as seasonal
allergic rhinitis, blights vast
numbers of people every year,
starting in the spring and, for the
unfortunate ones, going right through
until autumn.
What we know is that incidences
of hay fever are on the rise, and for a
varied set of reasons.
“Hay fever is an allergic response to
inhaled pollen released from local trees,
grasses and flowers. It is a common
condition affecting one in five people
globally and rising1,” commented
Nutritional Therapist, Natalie Lamb,
Technical Adviser at Protexin, which has
the Bio-Kult and Lepicol ranges in its
portfolio.
Amanda Williams, Nutritional
Therapist and Technical and Managing
Director at Cytoplan, agreed, adding:
Hay fever, medically termed seasonal
allergic rhinitis,
affects around
one in five people
in the UK and the
number of allergy sufferers
CLICK
is rising. Some individuals
HERE FOR
REFERENCES
can be more susceptible
to hay fever than others.
It’s often thought that it
is an overactive immune
system and can be due to an
imbalance of Th1/Th2. An over sanitised
experts in immunology and allergies,
environment may also cause certain
one in four people are suffering from
people to be particularly vulnerable
hay fever compared with one in eight
to developing a TH1/TH2 imbalance.
in the ‘80s. Jean Emberlin, Scientific
Individual diets also affect sensitivities,
Director of Allergy UK, states that
particularly a processed inflammatory
around 16m people in Britain suffer
diet. Immune system activators and
from hay fever and the figure is
inflammation go hand in hand.”
expected to rise to 30m within the next
And Roz Crompton, Homeopath
two decades.”
and Marketing Manager at Helios
And Susanne Haar, Superintendent
Homeopathy, continued: “According to
Pharmacist at Nelsons, pointed out: “It
HAY FEVER
is not just the younger generation that
are seeking hay fever advice, people in
their 40s and 50s are also experiencing
hay fever for the first time in their life.
It may even be worse than originally
thought as a recent survey by Nelsons
Pollenna found that a quarter of those
surveyed suffer every hay fever season.i“
The most common symptoms
experienced include inflammation of
the mucosal lining of the nasal passages,
throat and eyes, causing symptoms such
as sore eyes, blocked nose, itching and
sneezing.
So, what role could a Nutritional
Therapist play here?
“Nutritional Therapists can help by
identifying causative factors and the
individual’s susceptibility to reacting to
specific allergens. Genetic components
can affect an individual’s vulnerability
to developing hay fever so these should
be established in order to provide
appropriate diet and lifestyle advice,
which can help to subdue susceptibility
and symptoms,” Williams explained.
“The best approach would be an
individual assessment of all possible
causative factors and susceptibility,
including gut health and how antiinflammatory the individual’s diet.”
AUTOIMMUNE REACTION
Hay fever is deeply connected to the
immune system.
“Hay fever is associated with
an oversensitive immune system,
perceiving pollen as a foreign invader,
causing an IgE inflammatory response
and the release of histamine. As in
other allergic conditions, an imbalance
between Th1 and Th2 cells has been
observed, whereby Th2 responses
dominate,2” Lamb explained.
“An individual’s response will vary
dependent on how their immune
system is functioning. The gut mucosal
barrier houses approximately 70 per
cent of the body’s immune cells, and
is lined and influenced by a diverse
microflora that plays an important role
in the development and function of
the corresponding immune system.3
An imbalanced microflora has been
observed in those suffering allergic
disease4 so it is not surprising, therefore,
that there appears to be a link between
the severity of such allergies and the
health of our gut, which again can differ
greatly per individual.”
Eli Sarre, Nutritional Therapist
and founder of Wildfare Nutrition,
continued: “Hay fever is associated with
allergy and atopy, a Th2 driven allergic
cascade, including increased IgE and
associated cytokines. This mechanism
causes symptoms in the skin in the
form of dermatitis and urticaria, in the
respiratory tract in the form of asthma
and allergic rhinitis, and in the GI tract
in the form of digestive reactions and
complaints. According to Allergy UK, the
number of allergy sufferers is escalating
by five per cent every year.
“Mediating factors include genetic
polymorphisms, defects in the lungs,
skin or gut, environmental factors, such
as excessive hygiene, and receipt of
antibiotics in the first two years of life.
Triggers include exposure to allergens
in the diet or through the environment,
tobacco smoke, and pollutants.
“Aside from the familiar symptoms,
we associate hay fever with increased
Th2-mediated allergic inflammation.
There may also be digestive symptoms
arising from GI barrier permeability
or ‘leaky gut’, dysbiosis and a
compromised microbiome, there is
evidence that suggests that caesarean
section and formula feeding instead of
breastfeeding may increase the risk of
atopyii.”
And there are other theories too.
“Beverly Adams-Groom, of the
National Pollen Research Unit,
states there has been a spectacular
increase in pollen levels, which may
be related to climate change, with the
milder temperatures the UK has been
experiencing.
The other factor may be hygiene
hypothesis; basically, allergies are on
the increase because we are too clean.
This theory states that in our over
sanitised, disinfected world, our immune
system is simply not getting the ‘work
out’ it needs to develop properly in
“While there is evidence that
pollutants can exacerbate
existing airway allergy, the
question of whether pollution
can cause new allergy
remains controversial. One
hypothesis for which there is
accumulating data is that the
increase in allergy mirrors our
declining exposure to bacteria
and other micro-organisms in
our environment.”
childhood. As a result, the body fails to
distinguish between harmless allergens,
such as pollen and dust and harmful
bacteria and overreacts.”
Haar continued: “The increase in
hay fever sufferers could stem from
climate change and environmental
factors that are altering plant growth
so much so that trees and grasses
sometimes release their pollen in a
single burst when the weather gets
hot, sending airborne concentrations to
extraordinarily high levelsiii.
“Researchers have suggested that
a number of factors might cause
one person to be allergic more
than anotheriv. Genetics; in the UK
today, children have a one in five
predisposition to develop an allergy.
However, the risk is doubled if one
HAY FEVER
parent has an allergy (particularly if that
parent is the mother). If both parents
have allergies, the risk is increased to
60-80 per cent.
“Environmental factors; our
environment today is very different from
50 years ago. While there is evidence
that pollutants can exacerbate existing
airway allergy, the question of whether
pollution can cause new allergy remains
controversial. One hypothesis for which
there is accumulating data is that the
increase in allergy mirrors our declining
exposure to bacteria and other microorganisms in our environment.”
DIETARY IMPACT
Although hay fever is an autoimmune
condition, and so is not directly caused
by our diet, there are certain foods that
can exacerbate symptoms.
“The allergic response is to inhaled
pollen in the environment, as opposed
to food sources, but as we know what
we eat and how we digest it can affect
every aspect of our health. Hay fever
is an inflammatory condition, so any
natural solutions to support the immune
system could only be of benefit,” Lamb
commented.
“Ideally, changes should be made all
through the year, as opposed to when
symptoms have hit. Educating your
client throughout the year and enabling
them to see the links between their hay
fever and other areas of their health
may motivate them to make positive
changes.”
Williams continued: “A good diet and
nutrition is vital for optimum function
of the immune system. Allergens
cause an inflammatory response in
the body, therefore, it is important to
eat an anti-inflammatory diet high in
membrane stabilising nutrients to help
prevent the release of histamine and an
inflammatory/allergic cascade.”
Crompton added: “Processed and
refined foods and those with high
levels of artificial ingredients, such
as preservatives and colourings, can
increase sensitivity to allergens, such
as pollen. Avoid mucous forming foods,
such as dairy, sugars and starches.”
However, there may be certain triggers
within food that are worth investigating,
with Sarre commenting: “Dietary
triggers include IgE food allergies,
IgG delayed food hypersensitivities,
cell mediated reactions, such as
coeliac, non-immunological allergies
and intolerances, such as reactions
to tyramine and histamine, adverse
reactions to foods may even include
lactose intolerance, reactions to
salicylates, MSG, and other food
additives.
“A Nutritional Therapist will be
able to advise you regarding IgG
and IgE food antibody testing and a
comprehensive stool and digestive
system analysis to assess dysbiosis
HAY FEVER
and intestinal permeability. Multiple
reactions to foods may suggest
intestinal hyperpermeability, in
which case a Functional Medicine 5R
protocol is advised. Individuals who
have discovered food reactions may
require additional support regarding
elimination diets and replacing
nutritional requirements. There may be
an increased risk of malnutrition, stress
and fatigue and professional guidance is
recommended. Vitamin D and essential
fatty acid testing is also advised.”
In terms of a nutritional plan, there’s
much that you can draw on that can help
to reduce the symptoms.
Lamb suggested: “Eating a rainbow
of different coloured vegetables and
salads should provide you with a
wide range of immune supporting
nutrients6, such as vitamin A, C and E,
zinc and selenium, and antioxidants
said to help prevent the release of
the inflammatory chemical histamine.
Cooking with natural flavours of onions,
garlic, cayenne pepper, ginger and
turmeric and consuming omega 3 fatty
acids found in oily fish, avocados, nuts,
seeds and oils, are all said to contain
natural anti-inflammatory compounds.7
Traditionally, it would have been
recommended to consume locally made
honey from bees that have pollinated
local plants, supposedly building up a
tolerance to local plant antigens.”8
For Williams, looking to the
Mediterranean diet is advised.
“An anti-inflammatory diet high in
membrane stabilising nutrients will
help to prevent the body’s release of
histamine when exposed to allergens.
A Mediterranean diet rich in fish,
fruits, vegetables, legumes and nuts
will provide protective properties that
will be beneficial for sufferers of hay
fever,” she explained, adding: “Research
provides benefits of the Mediterranean
diet being anti-inflammatory and
studies have shown this diet to reduce
troublesome symptoms of hay fever.
Processed foods, trans and saturated
fats, refined sugars and alcohol
should be avoided as these are all
inflammatory.”
Sarre suggested an elimination diet.
“An elimination diet is the gold
standard of all treatment. Removing
gluten, dairy, eggs, peanuts, soy, fish
and shellfish, and certain nuts including
walnuts, cashews and almonds, is
estimated to address 90 per cent of
all food allergy. Gradually testing the
reintroduction of these foods one by
one will reveal any adverse reactions. If
you have had allergy testing, removal of
foods based on the results is advised,”
she explained.
Staying hydrated is crucial, Lamb
explained: “Interestingly, it is thought
that histamine is naturally produced
when we are dehydrated to cause an
increase in thirst and, therefore, water
intake, so drinking plenty of water or
herbal teas could be another solution.”5
As part of any nutritional regime,
eliminating anything that lowers the
immune system is crucial to ensure the
body has a fighting chance of coping
with the pollen.
Crompton suggested: “Avoid excessive
alcohol consumption as this weakens
the body’s immune response to an
allergen. Beer, wine and spirits contain
histamine, the trigger to an allergic
response. Avoid cigarette smoking as
this aggravates an already inflamed
nose and throat and weakens the
immune system.”
Stress must be kept in check too.
“Increased and long-term stress can
deplete the immune system and leave
you more susceptible to allergies, such
as hay fever. Look at ways of improving
stress levels within your everyday life.
Take time out for yourself, join a yoga or
meditation class, which will help with
breathing techniques to support the
respiratory system.”
NUTRIENT SPECIFIC
Hay fever sufferers are recommended
to increase intake of certain nutrients
to reduce symptoms, whether through
the diet or a combination of diet and
supplementation.
“Advising high consumption of
HAY FEVER
“Bioflavinoids may help to
modify the body’s reaction to
allergens such as pollen, and
vitamin C may promote the
function of a normal healthy
immune system, whilst
lowering histamine levels,
which are raised in an allergic
response such as hay fever.”
fish or omega 3 oils, which are antiinflammatory, can help to prevent
inflammatory response. 1/3 1/6 beta
glucan can also be advised/prescribed
to help increase the Th1/Th2 ratio,
which will help to switch off the
allergic response,” Williams suggested.
“Membrane stabilising nutrients will
help to prevent the body’s release of
histamine.
“I would recommend a good omega
3 supplement, such as fish oil, which is
membrane stabilising and can reduce
inflammatory eicosanoids. I would also
recommend a supplement to support
the immune system, containing 1/3 1/6
beta glucan and good levels of other
protective nutrients.
“Supplements containing powerful
phytonutrients and phyto-antioxidants
are membrane stabilising and can help
to prevent the release of inflammatory
cascade.”
Crompton suggested: “Bioflavinoids
may help to modify the body’s reaction
to allergens such as pollen, and vitamin
C may promote the function of a
normal healthy immune system, whilst
lowering histamine levels, which are
raised in an allergic response such as
hay fever. Zinc deficiency has been
shown to increase the potential for
allergic reactions and antioxidants may
support normal healthy immunity.”
Antioxidants are critical for Sarre, as
well as essential fats.
“Krill oil offers essential fatty acid
support for prostaglandin balancing
and anti-inflammatory. Vitamin D is
anti-inflammatory and gut repair, zinc,
selenium, probioticsv and vitamin A,”
she said.
PICK PROBIOTICS
There is increasing research to show
the importance of probiotics in relation
to hay fever.
Williams explained: “Maintaining
good gut health is particularly
important for people suffering with
hay fever (seasonal allergic rhinitis)
and is important to promote a healthy
immune response. Therapeutic
prevention of hay fever should address
the ingestion of pollens in to the
digestive tract, not just the respiratory
tract.”
Lamb continued: “Probiotics have
been shown in studies to help
rebalance the microflora, to support
a healthy immune response and to
reduce allergic responses, including
symptoms of hay fever. A multi-strain
probiotic could be said to provide a
wider range of benefits to a wider range
of people.
“Probiotics have demonstrated their
potential to significantly improve
quality of life, in particular, a reduction
in runny eyes,2 nasal itching9 and
lower nasal congestion10. Probiotics’
direct mechanism of action could
be by directly reducing pathogenic
bacteria levels in the upper respiratory
tract,11 and/or by modulating the
immunological microenvironment at
the nasal mucosa12. In 2014, Perrin et
al,9 saw a decrease in inflammatory
markers found in the nasal fluid,
namely leukocytes and IL-5, alongside
an increase in anti-inflammatory IL-10
secretion. Changes have also been
observed in the rebalancing of the
Th1/Th2 immune response.13 In 2011,
Nagata et al, saw a significant increase
in Th1 cells.”13
HOMEOPATHY
Hay fever is also known to respond well
to homeopathy.
Crompton explained: “To use
homeopathy successfully, you need
to match the remedy as closely as
possible to the symptoms. For mild
hay fever, finding a remedy yourself is
straightforward but for longstanding
or severe symptoms a qualified
homeopath is recommended.”
Crompton suggested certain
remedies for hay fever, dependent on
symptoms, including a combination
of the homeopathic remedies Allium
Cepa, Euphrasia and Sabadailla, which
can help with symptoms such as sore,
irritated and inflamed eyes, streaming
nose, sneezing, itching of the mouth
and nose, tickly throat and cough.
She also highlighted Wyethia 30c,
explaining: “Intolerable itching felt on
the roof of the mouth and behind the
nose, sometimes extending into the
throat and ears, strongly suggest the
use of this remedy. Everything in the
person’s head feels dry and irritated,
but the nose may still be runny.”
And then there is Natrum Muriaticum
30c.
“The most characteristic symptom of
Natrum Muriaticum is that discharges
have the consistency of raw egg white.
The catarrh is usually white or clear
and watery and can be extremely
profuse. There is often repeated violent
sneezing – especially in the mornings, a
loss of smell or taste, and itching in the
nose,” Crompton explained. “The eyes
can be watery and the throat can be
dry and sore. Hay fever responding to
this remedy can often be accompanied
by violent, pulsating headaches made
much worse by the heat of the sun, or
by increased emotional sensitivity.” l
HEART HEALTH
THE HEART
of the nation
Nutrition I-Mag brings you the essential
advice on maintaining a healthy heart.
CLICK
HERE FOR
REFERENCES
HEART HEALTH
T
he facts are pretty stark when we
look at the UK’s heart health.
Kay Ali, Head of Nutrition, Bare
Biology, reported: “CVD is the second
largest cause of death in the UK,
resulting in 155,000 deaths in 2014.
The British Heart Foundation cites that
CVD causes one in four deaths in the
UK. Just to put that into perspective, the
most up-to-date research shows us that
CVD represented 27 per cent of causes
of death, whilst cancer represented
29%.”[1]
Amy Pereira, National Educator at
Enzymedica Inc, added: “According to
data compiled annually by the American
Heart Association, the Centers for
Disease Control and Prevention, the
National Institutes of Health, and other
governmental sources, cardiovascular
disease (CVD) continues to be the
leading global cause of mortality.
Cardiovascular deaths accounts for
approximately one in three deaths,
or 17.3m deaths per year. While,
not isolated to Western societies,
CVD is known to be the number one
killer and takes more lives than all
cancers combined and is of epidemic
proportions in the Western world.1 Sadly,
this number is expected to rise to nearly
24m by 2030.”1
Worryingly, it seems the message
about looking after the heart isn’t getting
across fully, as heart related conditions
appear to be on the rise.
“The number of hospital episodes
related to CVD is on the increase in the
UK.[1] The occurrence of CVD (excluding
CHD and stroke) represents the greatest
rises, increasing by 30 per cent between
2005/06 and 2013/14 in England,” Ali
added.[1] “Regional and local mortality
statistics show a complex picture of
health inequalities in the UK. Premature
CVD death (75 years and younger) are
highest in Scotland and North West
England, suggesting that there are sociogeographic factors driving this trend.”[1]
But there’s much as Nutritional
Therapists you can do to educate and
advise your clients on reducing the risk
of heart disease.
Pereira continued: “While not much
can be done about age, gender, ethnicity
or genetics, many other risk factors like
blood pressure, weight, blood sugar,
stress, physical activity and diet can
be addressed. Nutritional Therapists
and practitioners who have a hand in
shaping the diet and lifestyle of their
clients often have the distinct advantage
of being able to spend time educating
about topics like the value of avoiding
refined carbohydrates and saturated
and trans fats and the benefits of
incorporating more cardioprotective
plant-foods. Educating on some of the
established benefits of a Mediterranean
diet and working to balance ratios of
omega 3 to omega 6 essential fatty acids
through both diet and supplementation
may also be highly helpful and effective
ways to impact positive change.
“This education surrounding diet (and
its ability to beneficially affect some
biomarkers), coupled with encouraging
smoking cessation and a healthy
exercise plan (including 30 minutes of
physical activity daily, if possible), can
go a long way in shaping cardiovascular
health in a manageable, non-invasive
way.”
RISK FACTORS
There are a number of risk factors to
CVD.
“While there is no one factor that
can be pinned to heart disease, there
are numerous factors known to play
a role in one’s risk for developing or
experiencing the life-threatening effects
of CVD,” Pereira said. “These include
but may not be limited to the following;
age, male gender, ethnicity, family
history, smoking, inactivity/sedentary
lifestyles, poor diet and unhealthy fat
choice/intake, overweight/obesity,
hypertension, unhealthy cholesterol,
unhealthy blood sugar, and certain sleep
disorders. Fortunately, there are also
many steps that one can take to support
cardiovascular health and reduced risk
of CVD.1,2
“Many tests are utilised to determine
biological markers that relate to one’s
cardiovascular status and risk level.
Practitioners commonly use biomarkers
“While there is no one factor
that can be pinned to heart
disease, there are numerous
factors known to play a role
in one’s risk for developing
or experiencing the lifethreatening effects of CVD.”
such as low-density lipoprotein (LDL)
and triglycerides, fasting blood glucose,
homocysteine, fibrinogen, C-reactive
protein (CRP), and arterial calcium to
assess cardiovascular system status and
one’s risk of experiencing cardiovascular
system complications or adverse
events. In addition to these biomarkers,
many novel ones are continually
being discovered and associated with
heart health; however, science still
has lingering questions around the
ability of these tests and their data to
accurately predict CVD events in a way
that is superior to traditional risk factor
models.”3
Ali added: “Inflammation, elevated
homocysteine, elevated LDL, and
hypertension are some of the most
common biomarkers for risk of CVD.
[7]
There is new research focusing more
specifically on genetic biomarkers too.
This means that there is a genetic risk of
developing CVD.”
Nutrition is at the forefront of raising
our risk of developing heart related
HEART HEALTH
problems. But what are the main
culprits? And what should form part of a
nutritional plan for a client?
“Trans fatty acids have been linked
to increased risk of CVD. They have
been shown to increase the viscosity of
the blood and encourage aggregation,
which may increase risk of stroke,” Ali
explained.[8]
“A diet high in sugar may increase
risk to CVD due to elevated risks with
patients with diabetes.[9] A diet low in
antioxidants and free radical inducing
lifestyle factors, such as smoking, have
also been linked to increasing risk
CVD. Such factors have been shown to
increase homocysteine levels, hence risk
to CVD too.”[10]
She went on: “The more inactive one
is, the less flexible our blood vessels
become. Importantly, the heart is a
muscle, which may be strengthened
through resistance exercise.[12] Therefore,
lack of daily activity may suggest a
weaker cardiovascular system.”
Stress too is a major contributor to
increasing the risk of cardiovascular
disease, with Pereira adding: “While
most risk factors (like diet, physical
activity levels etc.) were addressed
above, stress management is still
another lifestyle factor that is a piece
of the puzzle. Stress is known to raise
cortisol levels. Consistently high levels
of cortisol from long-term stress can
increase blood pressure, blood sugar,
cholesterol and triglycerides, and
also lead to the build up of arterial
plaque and inappropriate blood
clotting. All the while, techniques for
managing stress are often overlooked or
underemphasised.
DEAL WITH DEFICIENCY
It’s important to identify any nutritional
deficiencies, as certain nutrients are
critical to maintain a healthy heart.
Ali pinpointed omega 3 deficiency as a
key concern.
“Omega 3 fatty acids exert multiple
positive physiological effects on the
cardiovascular system and deficiencies
are known to directly influence CVD
risk. Prospective cohort studies
associate cardiovascular health to fish
consumption. The studies suggest
that consuming fish high in omega
3 eicosapentaenoic acid (EPA) and
docosahexaenoic acid (DHA) is linked
to decreased cardiovascular related
deaths,” she explained.
“The studies show that populations
consuming high volumes of fish have
high omega 3 red blood cell (RBC)
membrane levels. High RBC EPA content
is relevant because EPA is not only
the precursor to anti-thrombogenic
compounds but it also effectively
reduces levels of the pro-inflammatory
omega 6 fatty acid arachidonic acid (AA).
This may result in a reduction of the
AA to EPA ratio that favours a balance
HEART HEALTH
of anti-inflammatory, anti-atherogenic
and anti-arrhythmic end products – all
of which are plausible mechanisms for
reducing the risk of CVD.”[2]
Certain vitamin deficiencies should
also be borne in mind.
Ali explained: “Deficiencies in
vitamin B6, folate, and vitamin B12 are
also risk factors in CVD due to their
lowering effects on homocysteine.
Homocysteine is a by-product of the
methylation cycle. Elevated levels of
circulating total homocysteine levels
are a well-documented risk factor for
the development of cardiovascular
disease[3,4]
“A decrease in serum homocysteine of
3μmol/L lowers the risk of myocardial
infarction and stroke by 15 per cent
and 24 per cent respectively, and each
5μmol/L increase in levels increases the
risk of coronary heart disease events by
approximately 20 per cent.[5] Levels of
homocysteine in the blood are directly
influenced by levels of the B complex
vitamins (folic acid, vitamin B6 and
vitamin B12),[6] with low levels directly
contributing to elevated homocysteine.”
HEART HEALTHY DIET
There are some important foods to cut
out of the diet as these are known to
raise our risk of cardiovascular disease.
But on the positive side, there are
some wonderful foods that can be very
supportive of the heart.
“Saturated and trans fats are among
the most well-known dietary offenders
in contributing to poor cardiovascular
and overall health. Excess intake of
refined sugars, simple carbohydrates
and high glycaemic index foods are also
becoming more and more understood
to adversely affect cardiovascular health
and risk, due in part to these foods
association with unhealthy fats (as in
baked goods and packaged meals),”
Pereira explained.
“Sodium (also particularly high
in processed, pre-prepared foods)
intake is another significant dietary
consideration, as excess consumption is
directly linked to hypertension, another
major risk factor for CVD. Finally, excess
alcohol consumption can specifically
increase our risk for heart disease;
anything above moderation (suggested
limits vary by country) may contribute to
high blood pressure, high blood sugar,
and weight gain, and ultimately increase
risk for CVD.”
Ali added: “Consume fresh, wild, small
oily fish. Fish such as sardine, anchovy
and mackerel are your best sources for
omega 3 in the diet. Not only do they
deliver a good dose of EPA and DHA,
these fish tend to carry less toxins in
comparison to larger fish such as tuna
and salmon. Small oily fish have a much
shorter lifespan and they do not feed
on other toxic fish. Therefore, they’re
not exposed to toxins for as long, nor do
they experience the build up of heavy
metals as found in larger predatory fish.
“A diet high in antioxidants,
incorporating a variety of colourful
vegetables that are raw or lightly
steamed, is the best way to ensure
that you’re getting a broad spectrum of
anti-inflammatory antioxidants. These
may help prevent the oxidation and
aggregation of cholesterol in the blood.”
Pereira suggested: “Plant-based diet,
lean protein sources, healthy ratios
of omega 3 essential fatty acids to
omega 6 essential fatty acids, either
through consumption of sustainable,
wise seafood choices or omega 3
supplements, limiting and replacing
refined carbohydrate choices with
healthy alternatives like squashes, yams
or whole grains, foods with a longstanding reputation for supporting a
healthy cardiovascular system, like natto
(fermented soy food available in many
Japanese restaurants or Asian import
stores).”
A focus on certain nutrients is also
important.
“Ensure sufficient sources of folate,
vitamin B6 and B12 are available in
the diet. These may help to lower
homocysteine, a key biomarker of risk
to CVD. Lean, grass fed beef is a great
source of most B vitamins, although it
is advised that it is not eaten too often.
Alternative vegetarian options include
pulses, beans, legumes and avocados,”
“A diet high in antioxidants,
incorporating a variety of
colourful vegetables that are
raw or lightly steamed, is the
best way to ensure that you’re
getting a broad spectrum
of anti-inflammatory
antioxidants. These may help
prevent the oxidation and
aggregation of cholesterol in
the blood.”
Ali suggested.
“Switch simple refined carbohydrates
in the diet to more complex alternatives
that are higher in fibre. This involves
switching white bread for wholegrain,
pasta for lentils and chickpeas and
cutting out sugary sweets and cakes
for wholesome low sugar fruits, such as
blueberries, apples and pears. Making
these healthier upgrades should help
to lower sugar intake, which is linked
to increased risk of CVD. These foods
also tend to contain a higher amount of
fibre, which supports a slower release of
glucose into the blood.”[13]
USEFUL SUPPLEMENTS
There are some important supplements
you may want to consider adding in to a
client programme.
Ali commented: “At Bare Biology, we
HEART HEALTH
believe in food first; supplementation
should only be considered when our
diets cannot deliver an effective dose
of the nutrients we need. Unfortunately,
the most healthful types of omega
3, EPA and DHA, are vastly lacking in
our diets for a number of reasons: In
the UK, we don’t eat much fish at all.
Importantly, if we are, we tend to avoid
the oily types of fish that are much
more concentrated with EPA and DHA;
risk of heavy metal contamination.
The UK Government recommends that
we only consume a maximum of four
portions of fish per week due to the risk
of intoxication. This is even lower for
pregnant women.”
Coenzyme Q10 is critical for
maintaining a healthy heart, but levels
decline with age and medication, and so
assessing a client’s levels is important.
“Statins have been shown to deplete
coenzyme Q10, a potent antioxidant
which helps to prevent the oxidation of
cholesterol.[11] Oxidised LDL has been
linked to CVD,” Ali continued.[7]
In terms of supplementation, the
older a client, the more important it
is they take the ubiquinol version of
coenzyme Q10.
Pereira pointed towards the benefits
of soy, commenting: “Soy food natto
tops the list of highly supportive foods
for actively supporting cardiovascular
health. Unfortunately, natto’s flavor is
not one that is considered enjoyable
or even palatable to most westerners
(especially enough to ingest relatively
large amounts of it on a daily basis);
however, the enzyme which has been
established to be responsible for natto’s
heart health benefits is now available
in supplement form. Discovered in the
1980s by a Japanese research team at
the University of Chicago and studied
extensively since, Nattokinase is the key
enzyme in natto that is now classified as
a fibrinolytic protease and understood
for its properties in supporting
cardiovascular health, circulatory
function and plasmin (an endogenous
enzyme that has a high specificity for
fibrin) production.”6,7
And keep in mind proteases, Pereira
reminded.
“Research indicates that
proteases, taken away from meals,
are absorbed and carried into the
bloodstream where they bind to
other immune supportive proteins
called Alpha-II-macroglobulins.8
Once proteases combine with the
Alpha II-macroglobulins, the resulting
complexes work together toward the
removal of protein challenges,” she
said. “Proteases are made by the body
but enzyme production tends to decline
with age. Enzyme deficiencies may help
explain why some of us seem to have a
harder time than others in reaching or
maintaining our health goals.”
OTHER INTERVENTIONS
As already discussed, lifestyle plays a
key role in determining the long-term
health of the heart, and the starting
point with this is getting active.
“Aim to exercise for 20 minutes
approximately three times a week.
Resistance exercise has been shown
to promote the flexibility and vitality
of blood vessels that make up our
cardiovascular system and strengthen
the heart,” Ali recommended.[12]
Pereira added: “Deep breathing,
meditation, and relaxation techniques
can be helpful tools in managing stress
levels. Walking in nature or doing a
yoga DVD in one’s home can also be
invaluable stress management steps
that also double as low-impact physical
activity and can positively affect one’s
wellbeing and cardiovascular
health.”4,5 l
ASK THE EXPERTS
EXPERTADVICE
Our panel of nutritional experts offer readers advice on dealing with a variety of issues.
Q
Why do people do well while taking probiotics but very soon after stopping probiotics the
symptoms return?
RICHARD STEAD
EXPLAINS: This is an
interesting question,
the answer to which
has been sought by
numerous people and
organisations. I am not
an expert on probiotics
but I am convinced of
their efficacy. However,
I am not convinced of
the way they are used
and it may be this reason that results in only short-term benefits.
There are thousands of papers out there verifying the role of the
gut in our health – if you have a good gut, you will enjoy good
health but with gut dysbiosis, you have all sorts of problems and
symptoms. It seems that probiotics can overcome the symptoms
and lead to feeling well but for a short time only. I can propose
two reasons for this; first, so many probiotics are built around
a single organism. The body/nature rarely has a single effective
molecule or organism. Almost everywhere the combination and
symbiotic effect of groups of materials are active and effective.
Our guts are made up of hundreds of different bacteria so the
chance for a single probiotic to solve a problem is low. The
second reason I propose is that we expect too much of the
probiotic(s). By consuming huge numbers of the probiotic, we
try to overwhelm the bad balance and bad bacteria but when
we stop the probiotic, these bad bacteria are still there ready to
rebound, which returns us to the dysbiosis and symptoms. The
removal of the bad bacteria is what we need to work on right at
the beginning – which is why we have used antibiotics for many
years. Unfortunately, antibiotics have a double edge to them, as
we know, by destroying so many of the good bacteria as well as
the bad bacteria. Antibiotics are not prescribable by alternative
practitioners and they probably would not want to prescribe
them anyway. So, how to overcome the presence of bad bacteria?
We have developed a nature identical molecule, which destroys
only the bad bacteria and viruses by destroying a specific group
on the cell wall. Nature designed it and nature would not arrange
to kill off good bacteria. The good bacteria have a defence
mechanism that stops the attack on the cell wall. Once these bad
bacteria are gone, probiotics can then take their place and create
a stable gut that will then lead to good health through a good
diet designed for each patient.
CLICK FOR MORE QUESTIONS
THE EXPERTS
CAROLINE HARMER is the
Education Director for
Renew Life, the UK’s leading
digestive care and cleansing
company. Renew Life believe
that optimum health begins
with a properly functioning digestive system.
MICHAEL ASH DO, ND, BSc,
DipION was in full-time
clinical practice for 25
years, during which time he
founded and developed the
largest integrative medicine
practice in the south west of England,
incorporating the philosophy of functional
medicine from 1991 onward. He has
specialised in the role of the wet tissues (such
as the gastrointestinal and respiratory tracts)
in human health for over 20 years, through
the application of food and lifestyle based
interventions. An author, researcher and
presenter with skills in business development
as well as clinical care, he has also been an
adjunct member of the Institute for Functional
Medicines faculty for many years.
RICHARD G. STEAD has a
degree in Chemistry, and
for the last five years has
promoted naturally derived
chemicals for innovative
applications. He is the CEO
at KiB Healthcare, which supplies products to
combat pathogenic infections using the same
chemistry as is in our tears. Many Nutritionists
are achieving strong outcomes with this
nature-identical technology.
ASK THE EXPERTS
Q
There appears to be a lot of conflicting evidence about the best source of
omega 3 essential fats. What guidance can you offer, and what research is
there to support this?
CAROLINE HARMER SUGGESTED: At this
point in time, there are well over 7,000 studies on fish
oil safety and efficacy for many different health issues.
Yet debate exists over the superiority, bioavailability
or safety of different forms of omega 3 – namely, that
triglyceride fish oils (TG), re-esterified triglyceride
(rTG) and phospholipid forms would seem to be better
absorbed than ethyl ester (EE) form.
Claims that the TG form is clinically more
advantageous than the EE are not supported by
science. The EE form has been used in the majority of
scientific studies, including most of the cardiovascular
related clinical trials.
Results from human studies comparing absorption
of omega 3 fatty acids from TG vs. EE have been a
little conflicting. Some studies show no difference in
absorption between forms(1-3). Other studies indicate
that the absorption of EE may be lower(4-6). In general,
however, studies that found lower absorption rates for
EE tend to be of shorter duration (eight to 12 hours
up to two weeks), and the studies where omega 3
was supplemented for several weeks or more show no
significant difference in absorption.
A few studies have indicated benefits for the TG
form, yet reviews highlight that studies did not match
the doses administered, nor the concentrations of EPA
and DHA per supplement across such comparisons,
leading to questionable conclusions.
A review of all the scientific literature comparing
TG, rTG and EE forms in terms of bioavailability,
safety or efficacy indicate the differences are
minor, inconsequential and cannot be judged to be
physiologically or clinically significant.
This conclusion was endorsed further recently by a
randomised double blind study published in September
2015, which sought to assess the bioavailability of
EPA and DHA between TG, rTG and phospholipid
(krill) forms. The study results were: “No significant
differences in total plasma EPA +DHA bioavailability
were observed between fish oil EE (Ethel ester), fish oil
TG (triglyceride) or krill oil”(7).
In conclusion, scientific evidence is showing that all
forms of omega 3, be they triglyceride, re-esterified
triglyceride, ethyl ester or phospholipid forms, are
of equal benefit to the body. Putting all the myths
and hair splitting aside, the key reason for taking an
omega 3 supplement is to increase total plasma EPA
and DHA in the body, and all forms will do this. So,
when choosing a therapeutic omega 3 supplement, key
factors to consider is not the form of omega 3 used
but the following:
■ How much EPA and DHA does it offer?
■ Is it certified free from containments?
■ Is it certified shelf stable?
■ Is it sourced from certified sustainable fish?
■ Is enhanced absorption available?
CLICK FOR MORE QUESTIONS
ASK THE EXPERTS
Q
Why do bacterial metabolites derived from foods have ‘yin
and yang’ like effects on our health?
MICHAEL ASH RECOMMENDED: The human body
is colonised by a vast number of commensal organisms,
collectively termed the microbiome. Importantly, dysbiosis
– dyregulation of this endemic microbiome – has been
implicated in a myriad of human diseases, ranging from
inflammatory bowel disease to depression. Changes or
advancements in the analytical screening of our intestinal
microbiota via the development and use of next generation
sequencing has revealed a state of affairs best described
with the use of the old moniker – ‘holistic’.
The result of these discoveries has been an intensive level
of scientific enquiry to try and identify mechanisms that
account for the changes in health and disease. In effect, how
can organisms residing in the intestinal lumen and without
invading the tissues affect our systemic physical/emotional
status? One specific link elucidated between the microbiota
and our physiological processes was first identified in a
study by Mackay and colleagues (Maslowski et al., 2009),
which provided the first evidence that microbial metabolites
can directly affect human health.
The microbiota has, of course, long been known to
produce and require nutrients from the foods we ingest.
Important metabolic by-products from this interaction
include short-chain fatty acids (SCFAs), such as acetate,
propionate and butyrate. Maslowski and colleagues
reported that acetate beneficially changes several types of
inflammatory responses in the gut, lung and joint. Germfree mice, which are devoid of the microbiota and hence
lack SCFAs, they found, were
highly sensitive to intestinal
inflammation. Oral acetate
administration prevented
such inflammation, and this
beneficial effect was absent
in mice deficient for the
acetate G protein-coupled
receptor 43 (GPR43). This
process confirms the value
of SCFAs in managing
adverse inflammation in the
gut and elsewhere.
‘Microbiota-derived metabolites, it seems, have ‘yin and
yang’ effects on our health’. Following this initial discovery,
several subsequent studies have built on this notion that
SCFAs have direct and indirect impact on the state of
human health and that the impact of SCFAs produced by
the intestinal microbiota on various aspects of immune
and inflammatory responses operate in both a positive
and negative manner. For example, Wang et al. discovered
in 2011 that some microbial metabolites derived from
phosphatidylcholine containing foods, such as meat and
fish, are in some people converted in the liver to harmful
products that can cause cardiovascular disease. Thus,
microbiota-derived metabolites have ‘yin and yang’ effects
on our health and this in turn is by foods selected, the
status of the host, their environment and the composition
of their microbiota.
Microbiota-associated genes, which are thought to far
outnumber human genes, presumably encode unique
enzymes that produce so-far-unknown metabolites.
By understanding these microbial enzymes and their
microbiota-derived metabolites, it should become possible
to further elucidate many of the mechanisms of mutualism
between the microbiota and humans and offer enhanced
opportunities for improved health and resolution of disease.
The one food group that has changed most dramatically
in human diets is fibre, from around 120g a day being
ingested 100 years ago to an average of 10g, this
component of food, derived from vegetables and fruits, is a
vital substrate for organisms to manage the variation in risk
and favour health.
INGREDIENT SPOTLIGHT
- the lowdown
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HERE FOR
REFERENCES
Understand why vitamin B12 is so crucial, and the impact this could have on your clients’ health.
B
12 is considered the most important factor in the
maintenance of nerves. It also has a number of
other important functions within the body, however,
deficiency and depletion of B12 are prevalent around the
world1.
Estimations are that some level of deficiency is present
in 10-40 per cent of the population; deficiency is
frequently missed and contributes to cognitive decline,
stroke and many other chronic diseases2,3.
FUNCTIONS OF B12
Vitamin B12 is involved in the metabolism of every single
cell in the human body and it also plays an important
role in the synthesis and formation of the body’s genetic
material, DNA and RNA.
It’s needed for red blood cell formation, the synthesis of
choline, brain and normal nerve cell function and it also
contributes to protein, fat and carbohydrate metabolism.
B12 helps to promote optimal utilisation of iron in the
body.
SYMPTOMS OF B12 DEFICIENCY
B12 deficiency can affect many bodily systems, including
neurologic, hematologic, immunologic, vascular,
gastrointestinal, musculoskeletal and genitourinary.
Symptoms include extreme tiredness/lack of energy, pins
and needles, a sore and red tongue, muscle weakness,
depression, problems with memory, understanding and
judgement4, and many more5.
ABSORPTION OF B12
The best way to ensure adequate B12 intake is through
diet or supplementation. However, even adequate
consumption of vitamin B12 can sometimes result in the
possibility of deficiency because of the complexity of the
absorption and methylation process.
The absorption of B12 begins with gastric acid and the
enzyme pepsin releasing the B12 from animal protein; it
then binds firstly to R-protein, which transports it through
the stomach and into the small intestine. The parietal
cells of the stomach also produce another protein called
Intrinsic Factor, which also travels to the small intestine.
When the B12-R protein complex reaches the small
intestine, it is released from this complex and attaches to
Intrinsic Factor (IF), which protects it from digestion and
assists with absorption in the ileum (i.e small intestine).
Once in the bloodstream, it is transported bound to
another protein called Transcobalamin II, which takes it
to various tissues in the body and takes the excess to the
liver for storage5,6. Inside the cell, it is converted to two
active cofactors; adenoyslcobalamin and methylcobalamin.
FACTORS THAT CAN CONTRIBUTE TO LOW B12
The liver stores enough vitamin B12 to last several years, and any conditions that may lead to vitamin B12
deficiency are likely to have been ongoing for around two or three years before symptoms would appear7.
Factor that can contribute to low levels5
Reason
Vegan or vegetarian diets
B12 is bound to animal protein. Vegetarians will obtain
some B12, for example, from eggs and dairy.
Damage to parietal cells (for example, high
alcohol intake, gastritis, autoimmunity
versus parietal cells)
Parietal cells in the stomach produce intrinsic factor. IF
is needed for B12 absorption so low levels will reduce
absorption. High alcohol intake, gastritis and autoimmunity
(i.e as seen in pernicious anaemia) result in damage to
parietal cells.
Low stomach acid (for example, due to
antacid medication, PPIs, H2 blockers,
ageing, zinc deficiency)
Stomach acid releases B12 from food. Antacid medication
(for example, proton pump inhibitors) reduce stomach
acidity so can lead to low levels of B12 if taken long-term.
As we age, levels of stomach acid decrease. Zinc deficiency
can lead to low stomach acid.
Nitrous oxide (used in some surgical
operations, including dental surgery)
Active vitamin B12 contains cobalt in its reduced form.
Nitrous oxide produces irreversible oxidation that renders
vitamin B12 inactive5.
Genetics, for example, TCN, MTR, MTRR
mutations
These genetic polymorphisms or mutations affect the
transport (TCN), use and recycling (MTR / MTRR) of B128.
Malabsorption, for example, Crohn’s,
ulcerative colitis or coeliac disease
Damage to cells of small intestine where absorption occurs.
Surgery, for example, stomach or small
intestine
Gastric bypass: Loss of cells that produce hydrochloric acid
and intrinsic factor. Intestinal surgery – loss of part or all of
ileum will result in reduced surface area for absorption of
B12.
Other drugs
In addition to antacids discussed above, some other
prescription medications can impair B12 absorption, for
example, metformin, colchicine, neomycin and others.5
FORMS OF VITAMIN B12
The most commonly found ‘forms’ of vitamin
B12 used in supplements are cyanocobalamin,
methylcobalamin, hydroxycobalamin and
adenosylcobalamin. The last three forms also
occur in food, along with another form called
sulphitocobalamin9. In supplements, cyanocobalamin
is the most commonly used form, despite
methylcobalamin and hydroxycobalamin being better
absorbed, retained and used by the body5.
The inactive cyanocobalamin and hydroxycobalamin
forms can be converted to the active cofactor forms
– methylcobalamin in the cytoplasm of cells and
adenosylcobalamin in the mitochondria. Rare inborn
errors can affect cobalamin cofactor synthesis10.
Cyanocobalamin is an inactive form of vitamin
B12 and exists only via chemical supplementation.
It is not present in nature, meaning the body does
not metabolically recognise it and absorption
is much less efficient. The cyano-compound
found in cyanocobalamin is not needed by the
body, so it quickly looks to convert it into active
methylcobalamin. Not only does this mean that
cyanocobalamin is a much less efficient form of
supplementation of vitamin B12, but the body also
has to ‘deal’ with a cyanide group that is liberated
during conversion into methylcobalamin.
Despite the levels of cyanide being rarely at a level
to have a detrimental impact to health, it is vital that
it is removed from the body as quickly as possible.
This could be a particular problem for those with
detoxification enzyme errors as when the cyanide
component is not removed and accumulates it can
lead to toxic overload. Cyanocobalamin is the cheapest
of the forms.
Hydroxycobalamin is a natural inactive form of
vitamin B12, attached to a hydroxyl group. This form
can be converted into active methylcobalamin and
adenosylcobalamin in the body. For some people,
this form may be indicated rather than the active
methylcobalamin. Hydroxycobalamin has high
affinity to plasma proteins. This property helps to
retain the hydroxyl-protein complex in the blood
stream for a much longer period of time, compared to
cyanocobalamin5.
Hydroxycobalamin may be indicated where high
nitrous oxide levels are suspected as it is an effective
nitrous oxide scavenger11. Too much nitric oxide can
contribute to oxidative stress. Hydroxycobalamin may
also be recommended for people who do not tolerate
methyl groups.
Methylcobalamin is the active form of B12, where
the cyanide group is replaced by a methyl group.
It occurs in the cytoplasm of cells and can be
synthesised from hydroxycobalamin by the addition
of a methyl group. It is needed for vital cellular
processes, including methylation and DNA synthesis.
Thus methylcobalamin is a co-factor in the methionine
cycle. The purpose of this cycle is to regenerate
SAM (S-adenosyl methionine), the universal methyl
donor. In the process, homocysteine is converted to
methionine. Methylation reactions using SAM occur
over a billion times per second!
Methylcobalamin is the only form able to across
the blood-brain barrier without further metabolism,
other forms need to be reduced5. This form of B12
may be recommended to provide ‘methyl’ groups
or for people with specific genetic polymorphisms
involved in energy production. It can be synthesised
from hydroxycobalamin or methylcobalamin. People
with certain genetic polymorphisms may have a
reduced capacity to synthesise adenosylcobalamin.
This can result in elevated levels of methylmalonic
acid (MMA), which can be measured in blood or
urine and which provides an indirect measure of B12
status. Due to its importance in energy production
adenosylcobalamin is a form useful for people with
severe fatigue.
TESTING B12 LEVELS
that don’t recycle B12 effectively. It would also
be indicated where an active form is required, for
example, if it is suspected that there are conversion
issues from the inactive hydroxycobalamin form.
Disturbances in methylcobalamin levels can result in
elevated homocysteine, which is linked to many health
conditions including cardiovascular disease, stroke and
dementia.
Studies have shown benefit in terms of helping with
pain reduction and promoting regeneration of injured
nerves. It has been used as a therapy for a number
of disease conditions including Alzheimer’s and
rheumatoid arthritis12.
Adenosylcobalamin is the mitochondrial form of
B12, which acts as a co-factor for a metabolic enzyme
There is no gold standard test for B12 deficiency
because as B12 deficiency occurs, blood serum
values may be maintained while B12 tissue levels are
depleted. Thus B12 serum values within the normal
range do not necessarily indicate adequate B12 status.
Other tests include measurement of methylmalonic
acid – this test may be oversensitive especially in
the elderly – and holotranscobalamin or plasma total
homocysteine2. l
Clare joined Cytoplan in 2015 as
an in-house Nutritional Therapist.
Clare has a BSc (Hons) in Biological
Sciences and a Postgraduate Diploma
in Nutritional Therapy. On qualifying in
2010 as a BANT and CNHC Registered
Nutritional Therapist, Clare worked in private
practice, seeing clients suffering from a wide range of
conditions, including digestive issues, fibromyalgia,
hormone imbalances and weight management. Clare
has a broad interest in nutrition but she is particularly
interested in digestive health as good digestion is so
central to overall health and wellbeing.
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If you want to top up your CPD points, take inspiration from these forthcoming events.
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Cost: £44.98 (delegates receive a £30
product voucher after attendance at the
seminar and a BANT certificate)
Website: www.lambertshealthcare.co.uk
BANT Supervision Group
May 5 – Hampshire
CPD hours: BANT two hours
Speakers: BANT Supervisor, Ruth Taylor
Cost: £30
Email: [email protected]
Website: bant.org.uk/members-area/bantsupervision/meet-the-supervisors/#Ruth_
Taylor
May 13 – Suffolk
June 20 – Colchester
July 1 – Suffolk
Speakers: BANT Supervisor, Fiona Mealing
Cost: £30
Website: http://bit.ly/210Najm
May 13 – St Albans
June 13 – St Albans
Speakers: BANT Supervisor, Paula Werrett
Cost: £30
Website: http://bit.ly/23LDJcI
May 13 – location TBC
June 10 – location TBC
Speakers: BANT Supervisor, Tracey Harper
Cost: £30
Website: http://bit.ly/1plfhMc
Cancer – Nutritional Support
(three days)
Optimum Nutrition
May 24 – ION, Richmond
CPD hours: BANT 15 hours
Speakers: Dr Marie Polley BSc (Hons), PHD,
PGCHE, Carol Granger BSc (Hons) MSc, MSB,
CBiol, NTCC, MBANT
Cost: £450
Website: http://bit.ly/1RzoslZ
May 25 – Manchester
May 27 – Liverpool
June 24 – Liverpool
June 27 – Manchester
Speakers: BANT Supervisor, Dalbinder Bains
Cost: £30
Website: http://bit.ly/1plfnU5
June 6 – Reading
Speakers: BANT Supervisor, Kate DelmarMorgan
Cost: £30
Website: http://bit.ly/26gRsqu
June 8 – Tunbridge Wells
June 8 – Shoreham-by-Sea
July 27 – Tunbridge Wells
July 27 – Shoreham-by-Sea
Speakers: BANT Supervisor, Carmel Buckley
Cost: £30
Website: http://bit.ly/1NDt2vU
June 9 – Taunton
Speakers: BANT Supervisor, Elizabeth Bray
Cost: £30
Website: http://bit.ly/1WfBDvF
FORTHCOMING WEBINARS
TRAINING
Forthcoming webinars
Target Publishing, which publishes Nutrition I-Mag,
is hosting a series of webinars for practitioners.
Register at www.camconferences.co.uk/webinar
Beta-Glucans & Beyond: Insights into the
anti-inflammatory and immune actions of
mushroom extracts
Hifas da Terra
Presented by Antony Haynes
Tuesday June 1, 6.3pm-7.30pm
Antony has been in private practice for over 24 years and is one of
the most experienced and knowledgeable Nutritional Therapists
in the country, and one of the first to implement the principles
of Functional Medicine in the UK. Known as the practitioners’
practitioner, Antony employs his clinical experience in managing the
nutritional needs of his patients, which number in excess of 14,000,
at his clinic, The Nutrition Clinic, in Harley Street, London.
In March 2011, Antony was awarded the prestigious CAM
magazine Award for Outstanding Practice for his many years of
educating, inspiring, motivating and helping practitioners and
patients. Antony has spent his lifetime engaged in one type
of sports or exercise, achieving success in competitive sport,
representing the junior GB ski team, and Essex and the Eastern
Counties grass hockey, and being club champion at tennis.
In recent years, Antony has focused on auto-immune conditions,
attempting to identify the causes of, and the means by which
to ameliorate, prevent and even reverse them with Nutritional
Therapy. Antony has learned about the connection of chronic
infectious agents as a very common initiator of auto-immunity.
Antony now sees many patients who have one or more autoimmune conditions and helps them to improve their health.
The Science of Food; Lowering the
Inflammatory Load Through Lifestyle
Invivo Clinical
Presented by Dr. Cheryl Burdette, ND
Tuesday May 10, 6.30pm-7.30pm
Allergic reactions are classified into four types. Specific food allergy
profiles can detect Type II/III responses, which are associated with a
delayed allergic response that is mediated by an IgG response and
immune complexes. Within this immune complex, the complement
component 3 (C3) is converted into C3d, which is an activator of the
complement cascade. Food allergy testing is gains sensitivity when IgG
is combined with C3d.
Borrowing from technology developed by one of the original
immunologist who worked on the polio vaccination, an expert
in complement, noted that complement is amplified and is even
necessary to trigger an allergic reaction, or, more specifically, a
histaminergic reaction. While complement antigens as well as
immunoglobulins are both documented in the literature to be
associated with allergic reactions, it is the two together that are the
most sensitive measure of delayed food sensitivity. When looking
to the research, the phenomenon of complement binding to an IgG
subtype to create pathology is well documented.
This lecture will focus on the research around food sensitivities and
why it is a viable part of management of inflammatory and oxidation
driven pathologies. It will review different immunologic responses
to foods such as IgE, IgG total and subtype 4, IgA and complement
and distinguish clinical patterns between them, distinguish between
sensitivity and allergies and determine clinical relevance of each, as
well as symptomatic presentation. It will also review how activation
of T cells and histamine release play a role in many chronic conditions,
including auto-immune conditions, heart disease and certain cancers.
Soya foods: Are there still controversies?
Alpro Soya
Presented by Professor Mark Messina
Tuesday, June 14, 6.30pm-7.30pm
Soya foods are now a popular food choice for many in the
UK and other European countries, with an array of food and
drink options. Naturally lower in saturated fat and a source of
high quality plant protein, one to two daily servings of soya
foods as part of a healthy balanced diet have the potential to
help improve health outcomes. However, despite national and
international dietary guidelines, recommending whole soya
foods, and the lack of any human data for any negative health
outcomes, there clearly remains confusion and concern with
regard to soya isoflavones.
Professor Mark Messina will cover the following; focus on
current whole soya foods on the UK market, the national
and international health organisations recommending one
to two servings of whole soya foods as part of healthy eating
guidelines, an overview of the health benefits associated with
consumption of soya foods including heart health, hot flushes,
sustainability, allergies, breast cancer and soya isoflavone basics,
providing a clear understanding of isoflavones, what they are
and how they impact on human health compared to animals or
in test-tubes. For each popular controversy, Professor Messina
will review the evidence it is based on, provide an overview
of where the totality of the latest evidence lies and what it
really means for human health. Fermented vs. non-fermented
soya foods – is there a winner for health, soya compounds and
preventing the absorption of essential minerals, child health and
development, feminisation of men, increasing breast cancer risk
and thyroid function will also be covered.
COMPANY PROFILE
INSPIRING
EDUCATION
ION is the most established provider
of Nutritional Therapy training courses
in the UK. Rachel Symonds discovered
more about the cutting edge offering at
this leading college.
T
raining and education is the cornerstone of the
nutrition world, but in today’s busy world, where
we are all time pressured, it can sometimes be
hard to fit it all in.
ION, or the Institute of Optimum Nutrition to give
its full name, has been training future Nutritional
Therapists for the last three decades. Making its
courses accessible to students, so they can study in a
way that suits them, is a key focus and is perhaps why,
after 30 years, the institute is thriving.
This independent, not for profit educational charity,
whose principal goal is to further the knowledge and
practice of optimum nutrition, offers a number of
established courses, but what sets it apart from the
rest is the flexibility it can offer students in the way
that they learn.
Paula Werrett, Head of Courses, who herself
graduated from ION back in 2004, commented: “We
have a long-established track record, and we are well
known for the education we provide. I think what
makes us different is the flexibility that we can offer to
students, which is an integral part of our offering and
what really sets us apart.”
In terms of its credentials, ION, which currently has
around 200 students, is a member of the Nutritional
Therapy Council’s Schools Forum.
Paula added: “We were one of the first providers
to become accredited by the Nutritional Therapy
Education Commission, which is fantastic for us as it
is the benchmark for quality in the sector. That then
COMPANY PROFILE
enables our students to register with CNHC, which in
turn gives the public confidence and peace of mind
that they are speaking to a practitioner who adheres to
certain standards and is registered.”
EARLY PIONEERS
ION was founded by Patrick Holford back in 1984, and
the objectives today are to advance optimum nutrition
throughout life and to educate and enthuse, instilling
optimum nutrition as the foundation of health for all.
“We were certainly one of the pioneers in terms of
offering nutritional education,” Paula commented,
adding: “ION was established to promote nutrition
through the training of nutritional therapists, who could
then go out and help people.”
When it was set up, there were three main courses
to choose from, which were designed by Patrick. Thirty
years on, and the industry has changed greatly.
“In those days, people didn’t know as much as they
do now about the power of nutrition,” Paula explained.
“Of course, we have seen awareness grow and grow
and today, nutritional therapy is recognised much
more in the mainstream. The establishment has grown,
and the standards of the students we are taking on is
getting higher because there is a greater understanding
now.”
As an organisation, ION prides itself on the skills
and expertise it can offer students; as a minimum, the
module leaders are all nutritional therapists, while
many have masters and are encouraged to continue
learning.
“All the courses are accredited by NTEC; there is a
core curriculum that we follow, and we have a process
where the material is reviewed regularly to make sure it
is still fit for purpose,” Paula added.
ION EVOLUTION
In 1992, ION became a registered educational charity
and a company limited by guarantee, which has
allowed for more of a set structure and procedures.
“The reason we became a charity relates to needing
a foundation in terms of funding and it has brought
about a more balanced approach in the long-term,”
Paula explained.
The trustees, who are also Directors of the company,
are responsible for the strategic direction, while there
is a team dedicated to the day-to-day running of the
organisation.
Since that process happened, a CEO in the shape of
Chris Mansi was brought on board, who brings with
her a wealth of experience in the charity sector, while
the Dean, Heather Rosa, worked for 15 years in the
education sector.
As technology has moved on so too has ION and it
now offers video recordings of the lectures to allow
people to continue their studies if they aren’t able to
make the attendance days.
“We understand people have other commitments
and can’t be at every lecture, so that’s why we provide
the recordings for them to catch up on them,” Paula
explained, adding: “We also do webinars and every
student has a personal tutor, who they can talk over
any issues with.”
COMPANY PROFILE
But how else is ION evolving its
offering?
The main focus is on being flexible
to ensure as a college it is meeting the
needs of the modern student, which have
certainly changed from when ION was
first established.
“We are really proud of the fact we
can offer this course to a wider audience
by doing it online; it means students
can do it in their own time and at their
own convenience,” Paula explained.
“We offer a lot of flexibility, so students
are able to switch back and forwards
between e-learning and attendance –
people’s lives change, they have other
commitments, so it is important that we
can be flexible.”
THE ION DIFFERENCE
Today, there is huge choice when
it comes to training in the world of
nutritional therapy, but for ION to
have stood the test of time over three
decades, clearly it is offering something
special, and it certainly is in relation to
its cutting edge diploma courses as well
as its support of its students.
Paula commented: “We offer excellent
student support, we are investing a lot in
our technology and in our virtual learning
to improve the student experience, and
we are constantly improving what we
offer as knowledge develops.”
Looking closer at the main courses,
the Nutritional Therapy Diploma is
the flagship course, internationally
renowned as the market leading
qualification in clinical practice for
Nutritional Therapists. It was the first
course of its kind to be fully accredited
by the Nutritional Therapy Education
Commission (NTEC), which recognises
the academic integrity and rigour of the
curriculum.
This course, which is one of those
offered as an e-learning option,
is designed to deliver up-to-date
theoretical knowledge, alongside
rigorous clinical training. It covers
everything from the components of
food, and its role in human biochemistry
and physiology, to the importance of
dietary and environmental factors and
their impact on health/disease and
the balancing, healing and therapeutic
effects of food and nutrients based on
the principles of functional medicine.
ION also works to educate the wider
public on nutrition with its courses.
By way of example, it offers the nonacademic Home Study Course, ideal for
anyone interested in healthy eating for
themselves or their family and for those
to acquire sufficient knowledge to plan a
personal nutrition programme.
ION also runs short courses for existing
nutritional therapists to build their CPD
points.
“We offer a lot of practitioner training
now and that is something we are quite
excited about,” Paula added. l
“ION also works to educate the wider
public on nutrition with its courses.
By way of example, it offers the nonacademic Home Study Course, ideal
for anyone interested in healthy
eating for themselves or their family
and for those to acquire sufficient
knowledge to plan a personal nutrition
programme.”
RECIPES
RAW INDULGENCE
Following a raw food diet need not mean missing out. Simply take
inspiration from these delectable recipes from the new book, Raw Cakes.
Coconut Neapolitan cake
Chocolate mousse cake
Carrot cake
RECIPES
Coconut Neapolitan cake (Serves 8)
Prep time: 45 minutes, plus soaking and chilling
INGREDIENTS:
• 1 cup of (150g) almonds
• 2/3 cup (100g) hazelnuts
• Generous ½ cup (100g) Brazil nuts
• 8oz (225g) coconut flesh, brown skin removed
• 2½ oz (65g) coconut oil
• 2½ tbsp coconut palm sugar, plus 2tsp
• 2tbsp cacao powder
• 1tsp vanilla extract
• 1/3 cup (40g) finely grated beet
• Whipped coconut cream to serve
METHOD:
1 Put the almonds, hazelnuts, and Brazil nuts in
separate bowls, cover with cold water and let
soak for several hours or overnight.
2 Line a 4in (10cm) round cake pan with plastic
wrap (use a larger pan if you don’t have a small
one, though the cake will be very shallow).
3 Put the coconut flesh in a food processor and
process until finely ground. Remove seven
tablespoons and reserve for decoration.
4 Put the coconut oil in a small heatproof bowl
and stand it in a larger heatproof bowl of boiling
water. Let melt.
5 Drain the almonds, then put in a heatproof bowl
and cover with very hot water. Let stand for two
minutes, then drain and plunge into cold water
for one minute to loosen the skins. Peel away the
skins (this takes a while and you don’t need to be
too thorough. Peeling them gives a better color
to the finished cake, particularly the vanilla layer.
Omit this step if you prefer).
6 Drain the hazelnuts and Brazil nuts, then transfer
to the food processor, add the almonds and
the two tablespoons of coconut palm sugar
and process until finely ground. Add the melted
coconut oil and pulse briefly.
7 Put a third of the mixture in a separate bowl and
beat in the cacao powder and remaining coconut
palm sugar, then turn into the prepared pan and
press down firmly. Beat the vanilla into half the
remaining mixture, then pack into the pan on top
of the chocolate mixture. Beat the beet into the
remaining mixture and press into the pan. Freeze
for 30 minutes to firm up slightly.
8 Put the reserved ground coconut on a plate.
Carefully turn out the cake and remove the
plastic wrap. Coat the sides and top of the cake
in the coconut. Freeze for 30 minutes or chill for
one to two hours to firm up a little.
9 Serve the cake cut into wedges with whipped
coconut cream.
Carrot cake
RECIPES
Chocolate mousse cake with summer berries (Serves 6)
Prep time: 25 minutes plus chilling
INGREDIENTS:
• 2¾ oz (75g) coconut oil
• 2 ripe avocados
• Scant ½ cup (50g) cacao powder
• Scant ½ cup (100ml) agave nectar
METHOD:
1C
ut 6x6in (15cm) squares of parchment paper. Press
a square over an upturned dariole mold, creasing it
down the sides to fit. Lift away and push the paper
into the mold to form a lining (creasing it over the
outside of the mold first makes it easier to fit neatly
inside). Repeat to line five more molds. Alternatively,
line six sections of a cupcake pan with paper
cupcake cups.
2P
ut the coconut oil in a small heatproof bowl and
stand it in a larger heatproof bowl of boiling water.
Let melt.
• 2tsp vanilla extract
• Squeeze of lemon juice
• 1/3 cup (50g) raspberries
• 1/3 cup (50g) blueberries or halved blackberries
3P
ut the avocados, cacao powder, agave nectar,
vanilla extract, and lemon juice in a food processor
and process until smooth, scraping down the
mixture from the sides of the bowl. Add the melted
coconut oil and process again. Spoon the mixture
into the prepared molds or cups and chill for several
hours or overnight.
4T
op the cakes with the raspberries and blueberries
or blackberries and serve.
Carrot cake
RECIPES
Carrot cake with lime cashew frosting (Serves 10)
Prep time: 20 minutes plus chilling and soaking
INGREDIENTS:
• 7 carrots, about 1lb 1oz (525g) total weight
• 1 cup (100g) soft dried pineapple
• 1tsp ground ginger
• ¼ tsp ground allspice
• ¾ cup (150g) dried figs, stalks removed
• Scant ½ cup (75g) golden raisins
• 1 cup (150g) medium oatmeal
• Edible flowers, to decorate (optional)
METHOD:
1 Put the cashews in a bowl, cover with cold water
and let soak for several hours or overnight.
2 L ine 2x6in (15cm) round cake pans with plastic
wrap.
3F
inely grate the carrots and pat dry between several
thicknesses of paper towels.
4P
ut the pineapple and spices in a food processor
and process until chopped. Add the figs and process
again until the mixture starts to cling together. Tip
in the carrots, raisins, and oatmeal and process until
evenly combined. Divide between the prepared pans
and press down firmly.
5C
hill for several hours or freeze for 30 minutes to
firm up.
FOR THE FROSTING:
• Generous 1 cup (150g) cashews
• ⅓ cup (75ml) almond milk
• Scant ¼ cup (50ml) maple syrup
• Finely grated zest of 1 lime, plus 3tsp juice
6T
o make the frosting, thoroughly drain the nuts,
then transfer to a food processor, add the almond
milk and process until smooth. Add the maple
syrup, lime zest and juice and thoroughly process
until very thick, spreadable, and smooth, frequently
scraping down the mixture from the sides of the
bowl.
7C
arefully turn one of the carrot cakes out onto a
flat serving plate and peel away the plastic wrap.
Spread with half the frosting and top with the
second cake. Spread with the remaining frosting and
chill until ready to serve.
8 Serve scattered with edible flowers, if liked.

Nutrition I-Mag - Target Publishing

Transcription

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