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Nutrition Blog

Exercise can be an effective stress management tool. Exercise can strengthen your heart and be protective against cardiovascular disease: can lower: the risk of stroke, reduce the incidence of diabetes, high blood pressure, the risk of certain cancers, of developing alzheimers and can boost ur immune system. Exercise may help raise your good HDL cholesterol levels and improve insulin sensitivity.

If you exercise regularly you may have a better sense of balance, flexibility and mobility in your body. You may also strengthen ur bones. And you might even lose some unwanted kilos if you persist. Exercise releases mood enhancing chemicals and can contribute to reduced depression.

  • Walking up the stairs instead of using lifts
  • Walking up moving escalators
  • Walking instead of driving for short journeys
  • Getting off the bus/tram a few stops earlier and walking to your destination
  • Parking farther away from destination and walking to your destination.
  • Doing the housework at double speed
  • DIY and gardening
  • Dog walking
  • Walk ur child to school
  • Regular sports, any movement that involves the use of large muscle groups
  • Sleep
  • Mood
  • Hormonal balance
  • Disease prevention
  • Blood lipid profile (increasing good HDL cholesterol)
  • Insulin sensitivity
  • Blood pressure
  • Weight management
  • Energy
  • Bone health
  • Mobility
  • Blood sugar control
  • Bowel/elimination
  • Libido
  • Slower ageing
  • Musculoskeletal
  • Respiratory
  • Cardiovascular (cellular oxidation)
  • Central nervous system
  • Immune/lymphatic
  • Hormonal
  • Gastronintestinal
  • Eliminatory
  • All of them !!!!

What blood tests should I have ?

Check your blood lipids and your homocysteine these indicators are independent risk factors for heart disease

People of all ages should be screened periodically for risk factors of CVD: diabetes, high blood pressure, abnormal cholesterol levels and overweight/obesity.

There are many things that you can do to reduce your risk of heart disease, like:

Both men and women are at risk of developing heart disease or CVD, however it is not usually seen in men younger than 40 or in women of reproductive age.

Did you know that cardiovascular disease (heart disease) is the leading cause of death of men and women in industrialized countries and is in the top five in the developing world ?

There are many different factors that affect the risk of CVD. Some of these risk factors cannot be altered, like family history (genetics), advanced age and sex, but there are many others that can be changed/modified or controlled, these include:

In order to diagnose diabetes, health care providers conduct a fasting glucose test, an oral glucose tolerance test (OGTT)13 or very recently a haemoglobin A1c test. All involve taking blood, the first two after an overnight fast.

For more information about diabetes please visit these websites:

Screening for diabetes is very important because millions of people have diabetes and don't know it.

Everyone age 45 and older should have their blood sugar (glucose) checked by a doctor at least once every 3 years.

People who are at higher risk may need to be tested earlier and more often.

Screening is easy with a simple blood test that can have important benefits.


Diet and exercise are the cornerstones of the management of diabetes.

There ARE things you can do to reduce your risk of developing diabetes:

Most researchers agree that the following factors affect the risk of diabetes.

Some people develop symptoms like strong thirst, fatigue, increased feelings of hunger, frequent urination, blurry vision, unusual weight loss, irritability, and wounds that don't heal.

BUT…many people with diabetes have no symptoms. That is why screening is important.


Anyone can develop diabetes, but most people that have diabetes are adults over the age of 40. The risk of diabetes increases with age.

Certain ethnic groups have a higher risk of developing diabetes compared to whites these include: Africans or African Americans, Latinos, Native Americans, Asians and Pacific Islanders.

People who are overweight (particularly with fat around their waist), inactive, smoke or have family members with diabetes are also at a higher risk of developing diabetes.


Diabetes (also known as diabetes mellitus) is a condition in which the body either can't make or can't use insulin properly. Insulin is a hormone produced by the pancreas. Insulin is very important because it regulates the sugar level in the blood, and it allows the body to use this sugar for energy. Without enough insulin, the body's cells can't get the energy they need, the sugar level in the blood gets too high, and many problems can result. Diabetes is not curable, but, fortunately, is treatable and manageable.

Did you know…. one of the most astonishing things about type 2 diabetes is that such a life altering condition is often preventable.

To inspire, educate, motivate and support individual’s in their quest for improved health through nutrition.

To impart knowledge and provide accurate, scientifically, biologically, physiologically and biochemically sound recommendations based on established principles and evidence based information as well as clinical experience to give you the ‘nutritional’ tools you need to support ur health.

To empower individuals to take charge of their bodies: to help balance ur bod through nutrition.

To help make the world a more beautiful place, one body at a time…

And above all….

To empower people in the ways that nutrition can may helpful in building and maintaining health and wellness and to take steps to prevent the onset of chronic disease: the power lies in the hands of the individual, in the choices we make about how we live, what we put on our plates, and ultimately what we put in our mouths.

Above all:


… true perfection

‘Nature never breaks her own laws.’ Leonardo da Vinci (1452 – 1519)

According to a study by researchers at the Johns Hopkins Bloomberg School of Public Health measurements of haemoglobin A1c (HbA1c) more accurately identifies people at risk for diabetes and other clinical outcomes than the more commonly used fasting glucose measurement.

Call for greater awareness and identification of Pre diabetes

Only a small percentage of American adults with pre diabetes are aware that they are at high risk of developing type 2 diabetes. In 2006 almost 30% of the US adult population had pre diabetes but most of these people (more than 90%) were unaware of their pre diabetes status according to a study by Geiss and colleagues published in The American Journal of Preventive Medicine.

Fish Oil May Slow Cellular Aging

The omega-3 fats in fish oil, touted for their anti inflammatory effects and power to improve cholesterol levels, may have a bonus benefit for heart patients: slowing biological aging at the cellular level. - Tomaten und Broccoli: Jetzt kommt regionales Superfood


A special group of vitamins, minerals, and other compounds that counteract the damage done to cells by oxidation. Oxidation is thought to be partially responsible for the effects on aging and for certain diseases. Antioxidants are perhaps among the most important nutrients, although it is a misnomer to refer to them as nutrients as it they are really electron donors, as they help protect against the effects of free radicals. Examples of antioxidants include vitamin C, vitamin E, and carotenoids, zinc and selenium.

a type of artery disease characterized by formations of plaques along the inner walls of the arteries, which narrows the lumen of the artery and restricts blood flow to the tissues it supplies.


Equilibrium, homeostasis

Beta cells
Beta cells are found in the islets of Langerhans in the pancreas. They produce and release insulin.

Body mass index (BMI)
an index of a person’s weight in relation to height determined by dividing the weight (in kgs) by the square of the height (in metres.)



Cardio vascular disease (CVD) (also sometimes referred to as coronary artery disease or coronary heart disease)
A general term for all diseases of the heart and blood vessels. Atherosclerosis (hardening of the arteries) is the main cause of cvd. When the arteries that carry blood to the heart muscle become blocked, the heart suffers damage know as coronary heart disease (CHD).

Carotenoids are yellow, orange, and red pigments synthesized by plants. The most common carotenoids in Western diets are alpha-carotene, beta-carotene, beta-cryptoxanthin, lutein, zeaxanthin, and lycopene. The biological effects of carotenoids in humans are related to their antioxidant activity and non-antioxidant activities.

Central obesity
excess fat around the middle. Aka big belly, fat around the middle, abdominal fat, abdominal adiposity, visceral adiposity:

Chronic diseases
long duration degenerative diseases characterized by deterioration of body organs. Examples include heart disease, diabetes and cancer.

Coronary heart disease (CHD) also referred to as cardiovascular disease
A condition that occurs when the build up of cholesterol and fat in the arteries cause them to become too narrow and blocks the flow of blood.


A condition in which the body is not able to make or use the hormone insulin properly, causing high blood sugar levels. High blood sugar levels can lead to many complications, like nerve and blood vessel damage, coronary heart disease, amputations, blindness and kidney damage.

Diabetes mellitus (DM)
Diabetes mellitus is a chronic condition that arises when the pancreas does not produce enough insulin or when the body cannot effectively use the insulin produced. There are two basic forms of diabetes: type 1 and type 2. People with type 1 diabetes do not produce enough insulin. People with type 2 diabetes produce insulin but cannot use it effectively.

Diabetes complications
Diabetes complications are acute and chronic adverse consequences for health caused by diabetes. Chronic complications include retinopathy (eye disease), nephropathy (kidney disease), neuropathy (nerve disease), cardiovascular disease (disease of the circulatory system), foot ulceration and amputation.


The study of the occurrence and distribution of health-related states or events in specified populations, including the study of the determinants influencing such states, and the application of this knowledge to the control of health problems.

Essential nutrients
Nutrients a person must obtain from food because the body can not make them for itself in sufficient quantity to meet physiological needs, also called indispensable nutrients. About 50 nutrients are known to be essential for human beings.



The main sugar the body produces from proteins, fats and carbohydrates. Glucose is the major source of energy for living cells and is carried to each cell through the bloodstream. However, the cells cannot use glucose without the help of insulin.


Glycosylated haemoglobin A1c or glycated hemoglobin. A blood test that assesses glucose levels.

High blood sugar
A condition in which the glucose (sugar) level in the blood reaches levels higher than normal.  Often a sign of diabetes or pre-diabetes. Also referred to as hyperglycemia

High density lipoprotein (HDL) cholesterol
A lipoprotein that helps remove cholesterol from the blood, decreases fat build up in the arteries, and actually reduces the risk of coronary heart disease.  Often referred to as "good" cholesterol.

the maintenance of constant internal conditions such as blood chemistry, temperature, and blood pressure by the body’s control systems. A homeostatic system is constantly reacting to external forces so as to maintain the limits set by the body’s needs.

A raised or excess level of glucose in the blood. For diabetes this can be a sign that diabetes is out of control. It occurs when the body does not have enough insulin or cannot use the insulin it does have to turn glucose into energy. Signs of hyperglycaemia are great thirst, dry mouth and need to urinate often. Also referred to as high blood sugar.

Too low a level of glucose in the blood, or an abnormal decrease of sugar in the blood. This can occur when a person with diabetes has injected too much insulin, eaten too little food, or has exercised without extra food. A person with hypoglycaemia may feel nervous, shaky, weak, or sweaty, and have a headache, blurred vision and hunger. People without diabetes can also have hypoglycemia as a result of not eating, or eating too little food or fast releasing carbohydrates or post exercise. Also referred to as reactive hypoglycaemia and low blood sugar.


IFG = impaired fasting glucose (IFG)
IFG is a category of higher than normal blood glucose, but below the diagnostic threshold for diabetes after fasting (typically after an overnight fast). For a full definition see the WHO diagnostic criteria ( People with IFG are at increased risk of developing diabetes.

IGT = impaired glucose tolerance (IGT)
IGT is a category of higher than normal blood glucose, but below the diagnostic threshold for diabetes, after ingesting a standard amount of glucose in an oral glucose tolerance test. For a full definition see the WHO diagnostic criteria ( People with IGT are at increased risk of developing diabetes.

Incidence indicates how often a disease occurs. More precisely, it corresponds to the number of new cases of a disease among a certain group of people for a certain period of time.

A hormone whose main action is to enable body cells to absorb glucose from the blood and use it for energy. Insulin is produced by the beta cells of the islets of Langerhans in the pancreas. 

Insulin resistance
Insulin resistance condition in which cells no longer respond well to insulin, basically a reduced sensitivity to insulin by the body’s cells. The body responds by secreting more insulin into the bloodstream in an effort to reduce blood glucose levels. Dietary modification, Exercise, weight loss, and certain medications may reduce insulin resistance.

Islets of Langerhans
Named after Paul Langerhans, the German scientist who discovered them in 1869, these clusters of cells are located in the pancreas. They produce and secrete hormones that help the body break down and use food. There are five types of cells in an islet including beta cells, which produce insulin.




Low blood sugar
Abnormal decrease of sugar in the blood. Also referred to as hypoglycaemia

Low density lipoprotein (LDL) cholesterol
A lipoprotein that increases the build up of fat and cholesterol on artery walls, increasing the risk of coronary heart disease and stroke. Often called "bad" cholesterol.


Metabolic syndrome (MetS)
A syndrome marked by the presence of three or more of a group of factors: elevated blood pressure (hypertension), central obesity (abdominal or visceral obesity), elevated fasting blood glucose (pre diabetes: impaired glucose tolerance, or impaired fasting glycemia, insulin resistance) elevated triglycerides, low HDL, High LDL (dyslipidemia) that are linked to a increased risk of cardiovascular disease and type 2 diabetes. MetS, then, refers to a ‘cluster’ of factors usually found in the same person that are associated with an increase risk of cardio vascular disease and diabetes.

Monounsaturated fats
Fats that help to lower blood cholesterol if used in place of saturated fats. Healthy sources include avocados as well as olive, peanut, sesame, canola oils. Like all fats, monounsaturated fats are high in calories. If you increase the amount of monounsaturated fats you eat, be mindful of how much food you eat overall, so you don't gain weight.

Myocardial infarction
A blockage of a blood vessel in the heart that leads to the death of some of the heart tissue. Also called a heart attack.


Chemical substances obtained from food and used in the body to provide energy, structural materials, and regulatory agents to support growth, maintenance, and repair the body’s tissues. Nutrients can also reduce the risk of some diseases.

The science of foods, nutrients, and the other substances that they contain and their actions within the body. Based on key sciences: physiology, anatomy, biochemistry and microbiology. Broader definitions include the social, economic, cultural and psychological implications of food and eating.

Nutritional assessment
a comprehensive evaluation of an individual’s nutritional status, completed by a qualified nutrition therapist, using health, family, socioeconomic, drug and diet histories, anthropometric measurements and laboratory tests.

Nutritional programme
A plan that translates nutritional assessment information into a strategy for meeting a client’s nutrition and nutrition education needs to address their health concern.


Omega-3 fatty acids
A type of fat that is found in flaxseed, soybean, grape seed and fish oils. May protect the blood vessels of the heart and the rest of the body from injury.

A condition characterized by the loss of bone mass. Occurs when new bone is not created as quickly as old bone is broken down. Leads to a loss of bone tissue, brittleness, and a higher risk of fracture.


The pancreas is an organ situated behind the lower part of the stomach which produces insulin.

Non nutrient compounds found in plant derived foods that have biological activity in the body. Phyto = plant

Polyunsaturated fats
Fats that can improve blood cholesterol levels and lower the risk of heart disease. Major sources include: oil-based salad dressing, fatty fish, as well as safflower, sunflower, corn, and soybean oils. Like all fats, polyunsaturated fats are high in calories. If you increase the amount of polyunsaturated fats you eat, be mindful of how much food you eat overall, so you don’t gain weight.

The proportion of individuals in a population who at a particular time (be it a point in time or time period) have a disease or condition. Prevalence is a proportion and not a rate.

The elimination of causes of disease from the population so that the risk of disease is either reduced (as in the case of many infectious disease today) or postponed until later in life (as in heart disease and various cancers).


Saturated fat
Fats that can raise blood cholesterol levels and have been linked to an increased risk of heart disease. Found primarily in animal foods (such as red meat, poultry, butter, cheese, ice cream, and whole milk), they are also present in tropical vegetable oils (such as coconut, palm, and palm kernel oils), which are solid at room temperature.

Screening test
A test or procedure used to detect disease in a person who does not have any symptoms of that disease.

Any objective evidence of disease. A sign can be detected by a person other than the affected individual. Gross blood in the stool is a sign of disease. It can be recognized by the patient, doctor, nurse, or others. In contrast, a symptom is, by its nature, subjective. Abdominal pain is a symptom. It is something only the patient can know

An interruption of the blood supply to any part of the brain, resulting in damaged brain tissue. A stroke can cause physical problems such as paralysis, problems with thinking or speaking, and emotional problems.

Any subjective evidence of disease. A symptom is a phenomenon that is experienced by an individual. Anxiety, lower back pain, and fatigue are all symptoms. They are sensations only the patient can perceive. In contrast, a sign is objective evidence of disease. A bloody nose is a sign. It is evident to the patient, doctor, nurse, and other observers.


Total cholesterol
Usually refers to the combined level of HDL and LDL cholesterol in the blood.

Trans unsaturated fats or transfats
More commonly referred to simply as ‘tranfats.’Fats that increase the risk of heart disease by both raising LDL (“bad”) cholesterol and lowering HDL (“good”) cholesterol.  A main component of shortening and hydrogenated oils, transunsaturated fats or transfats are common in French fries, potato chips, pies, cookies, crackers, and many other commercially made snack foods.



Unsaturated fats
Fats that can improve blood cholesterol levels and lower the risk of heart disease.  Healthy sources include: oil-based salad dressing, fatty fish, and avocados, as well as olive, canola, safflower, sunflower, corn, and soybean oils   Like all fats, unsaturated fats are high in calories.  If you increase the amount of unsaturated fats you eat, be mindful of how much food you eat overall, so you don’t gain weight.






Health is more difficult to define than disease.

WHO definition of health from the preamble to the constitution of World Health Organization states: ‘health is a state of complete physical, mental and social well being and not merely the absence of disease and infirmity.’ This definition recognizes that any meaningful concept of health includes all aspects of human life and this is essentially positive and idealistic … i.e. not limited to the absence of disease and holds the expectation of well being at its centre.

However health is defined, it is contributed to by many factors including appropriate nutrition, adequate shelter, a nonthreatening and sanitary environment, and a prudent lifestyle.

Health is a dynamic process that requires constant activity and effort to maintain. Nutrition is the cornerstone of health. What is optimal nutrition ? What is optimal health ? How does optimal nutrition underwrite optimal health ? Book a consultation and find out more.


The term ‘evidence based’ is used to refer to the use of current best scientific research (evidence) in making recommendations and decisions about the care of individuals. This includes familiarity with and comparison of international health and nutrition policy, regulations and guidelines provided by governmental bodies and health institutions, organizations and associations which are usually made by experts committees in the field, and based on rigorous review of existing scientific literature (body of evidence).

This term is most commonly used in the context of evidence based medicine, but the same thinking/process underpins the field of nutrition.

In practice this means integrating clinical experience and expertise with the best available evidence from systematic research. Our commitment to ensuring high quality, yet simple and practical recommendations for people using the nutrition approach remains the driving force behind our evidence based recommendations.

Nutrition strategies and recommendations are modified and expanded to reflect current knowledge. We are committed to providing a scientifically sound structure on which recommendations are based.

We aim help you improve your health condition. You will learn which foods and in what combinations work for you, and learn about the power of food in addressing suboptimal health in your body, and how to modify the ill effects of modern life through optimal nutrition.

Optimizing nutrition can support physical fitness, immunity, stamina, mental energy, resilience, and performance. It is applicable to any age group and any health condition or activity: whether u r a super mom, super athlete, super student or super executive, someone recovering from major surgery, or a health condition, to those looking to climb the Matterhorn or just meet the challenges of daily life with more energy and vitality.

Screening tests are important medical tests that can help protect against certain diseases. Some screening tests find diseases early when they are most treatable, while others can actually play a role in stopping diseases before they start.

To help protect against cancer, heart disease, stroke, diabetes, and osteoporosis, these conditions should be tested for regularly:

• Colon and rectal cancer
• Breast cancer
• Cervical cancer
• High blood pressure
• High blood sugar
• Unhealthy blood cholesterol levels
• Overweight/Obesity
• Low bone density

Tests also exist for prostate cancer. Though, it’s currently not clear if these are of benefit.

Ask a doctor which screening tests are right for you and how often you should have them.

Which tests you should have and how often you should have them depends on your age, sex, medical history, family history, and lifestyle choices.

In previous ages, the word prevention was more associated with taking measures against infectious diseases, like small pox . In today’s common usage prevention refers mainly to lowering the risk of disease.

This is largely because the most common diseases in developed nations today are chronic disease -- like heart disease and cancer. Chronic diseases tend to be caused by a combination of many different factors, some of which are under a person's control (like diet), some of which are out of person's control (like age), and some of which are still unknown. With so many factors driving risk -- only a portion of which can actually be changed -- the realistic goal of prevention becomes lowering the risk of disease, not eliminating it.

So although the risk of most chronic diseases can't be totally eliminated, it can still be significantly reduced. It is estimated that if everyone in the United States led a healthy lifestyle, 80 percent of the cases of heart disease and diabetes could be avoided, as could 70 percent of the cases of stroke and over 50 percent of all cases of cancer. These statistics give us a bit of food for thought….

Risk, then, is based on established science and proven risk factors. A risk factor is identified if the evidence is strong enough to have shown a link between that factor with a disease. The information usually applies to populations in the US and other Western countries unless otherwise specifically noted.  There may be other information or factors, but unless scientific studies have shown a consistent link to the disease it generally not considered a proven risk factor.

Risk factors vary depending on the disease condition. Some common risk factors include: age, personal history, family history, race and ethnicity, weight and waist circumference, smoking, diet, alcohol consumption, and physical activity. Some risk factors can not be modified or changed, like age, race and ethnicity. Some risk factors can be modified or changed like diet, physical activity, alcohol consumption, smoking, and weight.

Risk refers to a person's chance of getting a disease over a certain period of time. There are many different ways that risk is presented in scientific and general health literature. Usually risk is an estimate of ever developing a disease in your lifetime compared to an average person who's your same age and sex.

To do this, calculations are made based on all the factors that have scientifically proven to be related to the risk of the disease. NB risk is only an estimate. Calculating an individual's risk of disease is an inexact science, but based on science nonetheless, so considered a ‘solid estimate.’

Homeostasis a condition of dynamic equilibrium or balance within the body which is achieved through a variety of automatic mechanisms that compensate for internal and external changes in an attempt to maintain a stable constant condition.

Homeostasis, then, is the maintenance of constant internal conditions such as blood chemistry, temperature, and blood pressure by the body’s control systems. A homeostatic system is constantly reacting to external forces so as to maintain the limits set by the body’s needs.

The human body is remarkably adaptable. Through homeostatic mechanisms it adapts to minimize damage that may occur as a result of dietary (and lifestyle) imbalances. Overtime if imbalances are not corrected, the body maladapts and we start to see and experience signs and symptoms of ill health.

NB, correcting dietary and lifestyle imbalances and following the recommendations, tips and information provided does not guarantee you will be healthy and that diseases will be prevented. Your health, risk of disease, and disease prevention is a result of many factors, some which are not yet fully understood.

Nutrients are needed by the body to function properly and optimally. The nutrients are found in foods and are of vital importance to health. The six classes of nutrients include: carbohydrates, lipids (fats), proteins, vitamins, minerals, and water.

Essential nutrients simply means that the body can not make these and must be supplied by the diet. Whole foods as part of a balanced diet usually provide these nutrients in the amounts and forms most suitable for ur bod. The key is providing these foods, in the proportions needed, and at the most appropriate intervals.

Technically nutrients are chemical substances obtained from food and used in the body to provide energy, structural materials, and regulating agents to support growth, maintenance, and repair of the body’s tissues. Nutrients may also reduce the risks of some diseases.

Foods rich in energy yielding nutrients (carbohydrates, fats, proteins) provide the major materials for building the body’s tissues and yield energy for the body’s use or storage.

Vitamins, minerals, and water facilitate a variety of activities in the body. Nutrients provide the metabolic basis for nearly all that we do and that we can do.

Keep in mind that except in the case of acute illness (usually of infectious origin), just as you probably didn’t develop ur symptoms/health condition overnight, health and wellness through nutrition therapy takes time to take effect as it supports the body’s innate healing process.  It’s difficult to predict ur response rate to ur programme, as this depends on a number of factors including: where you are on the health to disease continuum, how long you have suffered from your health condition, how your bod responds,  and your ability to implement the recommendations. Nonetheless, in general, on average clients can hope to see improvements over a 3 to 6 month time period.

On average, most clients require 3 consultations over a 3 month period of time to see results. Some conditions require about 6 months or longer.  For some people only one consultation may be necessary.  It is not unusual for a nutrition program to be supervised over 6-12 months.

Nutrition therapy is much more than just diet advice. Nutrition therapy or clinical nutrition is a speciality in the field of nutrition.

Nutrition therapy is the application of nutrition and health science to individual health concerns. Nutrition therapy can help alleviate a wide range of health conditions by taking into consideration a client’s general health and nutritional status, assessing imbalances, inherited strengths and weaknesses, level of stress, and lifestyle. Both prevention and early detection are included in the practice of nutrition therapy, with the client’s biochemical individuality at the centre. Nutrition therapists work to prevent specific conditions by managing the risk factors, as well as to improve an individual’s functional capacity within their own biological uniqueness and unique life circumstances. Read more for examples of health concerns that may respond to nutrition therapy…

Nutrition therapy can support a wide range of health issues. Examples of conditions that respond well to the nutritional approach include: digestion, weight management, stress management, cardiovascular health, diabetes, sports and performance, hormonal balance for woman and men, infant, child and adolescent health and development, mind and mood related issues, improved energy, and enhanced immunity. Many conditions which seem unrelated to diet may be helped, alleviated, and impacted on through nutritional therapy. The nutritional approach can also be a powerful tool for the prevention of many chronic diseases of later life. read more: examples of concerns and types of health conditions that can be supported through nutrition.

Through 1:1 consultations we support people aiming to address specific health concerns with a nutritional approach.

Nutrition therapy can support a wide range of health issues. Examples of conditions that respond well to the nutritional approach include: digestion, weight management, hormonal balance for woman and men, mind and mood related issues, improved energy, and enhanced immunity. Many conditions which seem unrelated to diet may be helped or alleviated through nutritional therapy. The nutritional approach can also be a powerful tool for the prevention of many chronic diseases of later life.

Women’s health: from menstruation to menopause, nutritional approaches to conditions affecting women through out their life cycle including: premenstrual syndrome, endometriosis, PCOS, dysmenorrhoea, fertility, preconception and pregnancy, menopause, cardio vascular health and osteoporosis, hormonal balance.

Men’s health: nutritional approaches to conditions affecting men through out their life cycle: cardiovascular health, prostate health, fertility, fitness and vitality, hormonal balance.

Children’s health: optimizing ur child’s health and nutrient needs to support  growth and development, activity, including brain development/function. Support and recommendations on breastfeeding, infant nutrition (appropriate timing/introduction and composition of complementary foods aka weaning foods), child and adolescent nutrition.

Digestion: indigestion, IBS, constipation, diarrhoea, heart burn (gastroesophegeal reflux disease), ulcers, gallstones, liver support and detoxification.

Cardiovascular health: prevention and nutritional management of dyslipidemia (high cholesterol [high LDL, low HDL], high triglycerides) hypertension, metabolic syndrome.

Diabetes: prevention and nutritional management of pre diabetes and diabetes (type 1 and type 2).

Weight management: weight loss and maintenance, physical activity/fitness advice

Food allergies/intolerance/sensitivities: consideration and management of dietary causes, digestion support and elimination diets.

Allergies: nutritional management of symptoms relating to hay fever and asthma

Stress management: nutritional and lifestyle advice on how to manage stress, adrenal insufficiency/fatigue.

Mind and mood: nutritional management of depression, anxiety, concentration, memory and mental sharpness, migraine headaches, balanced and improved moods.

Cancer: prevention, dietary support during and after chemotherapy.

Skin: nutritional support for a variety of skin conditions including: acne, rosacea, psoriasis, eczema, dry flaky skin, dandruff.

Eating disorders/disordered eating: nutritional support for anorexia, bulimia, binge eating, over eating, obesity.

Arthritis: nutrition support for the management of osteoarthritis, rheumatoid arthritis, gout.

Sports nutrition: optimizing training and performance through diet for the competitive athletes, and for those concerned and interested in general fitness.

Fertility planning and Pregnancy: Pre conception, pregnancy, subfertility. Nutritional support for fertility, health and nutritional needs of woman pre conception, during pregnancy, and during breastfeeding.

Immune support: boost ur immune system to cope with the challenges of modern life, and help you combat colds and infections, aiming at ensuring nutrients necessary for immune health to improve disease resistance and recovery.

Optimal health: increased energy, anti aging, general well being

Other: chronic fatigue, nutritional support for  suboptimal energy levels



Nutritional management of health conditions is not a substitute for medical care or advice.

We are happy to work to support you effectively as part of your health care team.

You may have been referred by your physician or health care provider. If necessary or appropriate, your permission may be sought to consult your physician or health care provider.

You may be referred to your physician or a lab for specific laboratory  tests.

We look forward to welcoming you and for having the opportunity to support you through effective nutrition.

Everyone is unique, and not one diet or health programme suits us all. Nutrition therapy considers you as an individual: your nutritional status, general health, lifestyle, symptoms and health goals.

We offer 1:1 nutrition consultations for people who wish to address specific health concerns with a nutritional approach.

Whether you want to lose weight, improve your digestion, increase your energy, improve your mood and mind, balance your hormones, prevent disease, or seek nutritional advice and support for a doctor diagnosed specific condition/disease, or simply want to improve your overall health, a nutrition consultation can help you achieve this through the use of nutrition science and your responses to a selection of carefully chosen questions about your health, diet and lifestyle habits which is used as a basis of a program designed especially for you.

We work with you to understand where imbalances may lie, and what the contributing factors underlying your health concerns could be to formulate a personalized nutrition action plan that contains short and long term recommendations that are practical, realistic and supports you in achieving your health goals. The programme may include dietary changes, lifestyle adjustments, laboratory tests and a supplement programme.

Based on nutrition science, the focus is on supporting you with your  health concerns, maximizing your potential for wellness and vibrancy, hopefully improving quality of life, and where possible prevention of disease.

Ur balance ur bod nutrition consultant is a member of BANT and NTC registered.

The British Association for Applied Nutrition and Nutrition Therapy (BANT) is the largest body representing nutritional therapy in the UK. The Nutritional Therapy Council (NTC) is the British professional standards council for nutritional therapy and regulates practitioner registration in keeping with these professional standards. A BANT and NTC registered practitioner is trained to the level of National Occupational Standards for Nutrition Therapy, is insured, works within the BANT Codes and Ethics, and meets the requirements for Continuing Professional Development (CPD).


Lisa Fouladi Balance Ur Bod Nutrition Consultancy

Lisa, principle consultant and founder of balance ur bod nutrition consultancy is a qualified nutrition therapist (dip.ION), a Nutrition Therapy Council registered practitioner, and a current member of the British Association of Applied Nutrition and Nutrition Therapy (BANT) and is bound by their codes of ethics and practice. She is fully insured, and dedicated to continuous study of current research and industry developments through Continued Professional Development (CPD).

In keeping with her quest for knowledge, Lisa is currently enrolled in yet another degree program, an MSc at the University of London (London School of Hygiene and Tropical Medicine) which she hopes to complete someday.

Although based in Zürich, Switzerland, she sees clients in the Geneva area, in Germany (Münster area) and in the UK (London and Windsor areas).

Lisa conducts one to one consultations with clients, advising on all aspects of nutrition and the effect food and lifestyle choices have on health and well being. Lisa works closely with her clients, assessing and identifying imbalances and individual needs, and supporting them in making the necessary dietary and lifestyle changes. She is deeply committed to supporting her client’s health through nutrition and stays at their side throughout the process.