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coffee - is it good for us? ... simple answer - probably yes - to a point.

In the last few years it has hardly been possible to pick up a magazine, or look in the health section at a bookshop, or even switch on the television and listen to the news, without hearing something about perimenopause. Large companies are running workshops for their female staff on what they might be going through (and some of them are even running separate workshops for their male staff to promote understanding) and HR departments are being forced to take stock of the age

There is a lot being talked about oil at the moment. We know it is good for us, but how much should we have and how hot can we heat it .. and does heating it at all change how good it is? I have seen many posts recently that advise that olive oil can be used "for all forms of cooking including deep fat frying". I have also seen many posts about drinking olive oil from a small glass in the morning. so I thought I'd better look into what it's all about. Firstly a brief paragrap

I have been thinking about what to write in the last week, and unfortunately due to the business of life (hmmm ... business ... busyness...hadn't thought about those being so similar before) and the heat we are not used to, my brain has been struggling. However what I kept coming back to was the thought that even though I work in health and am passionate about good nutrition, eating well requires commitment, energy and resources. I wanted to write something profound about how

I love kimchi and often recommend it to NHS patients and private clients alike for it's incredibly diverse probiotic populations to help gut health. However I recently discovered that not all kimchi in fact has diverse live probiotic populations. Some kimchi sold in the UK is fermented and then pasteurised. .. this means that it is in fact dead - not a living probiotic strain in sight and whilst still tasy and still providing fibre, is not a probiotic food. I therefore have l

I recently saw a short tiktok video stating that every molecule of sugar our body has to deal with uses up 10 molecules of magnesium. I'd never heard about this connection so thought I'd look into it. It seems that there is definitely some evidence on magnesium levels playing a role in blood sugar stabilisation. https://pubmed.ncbi.nlm.nih.gov/27530471/ This meta-analysis looked at studies that had measured blood sugar levels and magnesium levels and found correlation and als