This is on the back of previous media articles from last year, where it was also advised to, for example, ‘give your liver a break’ from alcohol for at least 3 days a week (see more here and a BBC News video here).

These reports came up after the Royal College of Physicians (RCP) started a briefing meeting on minimum pricing of alcohol in 2009 and following various lobbying and alliance efforts, when their Science & Technology Select Committee published evidence to the inquiry on alcohol guidelines in 2011. More information on th RCP article can also be found here on NHS Choices.

Though a glass (of red wine) in moderation was thought to be cardio protective, latest research into alcohol consumption and particularly cancer (but also various other diseases) correlated the ‘little bit too much’ then the ‘moderate’ one glass (= 125ml). Cancer Research UK (CRUK) pointed out that around 9% of cancers in the UK may be linked to unhealthy diets and around 4% are linked to alcohol consumption. This was based on a study in December 2011 from Parkin et al.[1]

[1] Parkin, D.M., Boyd, L., Walker, L.C. (2011) The fraction of cancer attributable to lifestyle and environmental factors in the UK in 2010. Summary and conclusions. Br J Cancer, 6 Dec; 105 (S2):S77-S81; doi: 10.1038/bjc.2011.489

[2] Parkin, D.M. (2011) Cancers attributable to consumption of alcohol in the UK in 2010. Br J Cancer, 6 Dec; 105 (S2):S14-S18; doi: 10.1038/bjc.2011.476

[3] Boffetta, P. and Hashibe, M. (2006), Alcohol and cancer. Lancet Oncol, 7(2): p. 149-56.

[4] Shibasaki M, Kurokawa K, Ohkuma S. (2011) [Functional homology between alcohol dependence and mood disorder]. [Article in Japanese] Nihon Arukoru Yakubutsu Igakkai Zasshi. Jun;46(3):337-46.

[28-Jan-12] The year 2012 started with some turbulences in the Nutrition Health arena (in the USA and European-wide), with media articles and various blogs running over with comments and opinions from both public and different health care professionals. Most of our clients often seem confused, with a common question: “I just want to eat well and be healthy, what’s the big fuss and what really IS the difference between a dietician, nutritional therapist (NT) and nutritionist?” (a place to find out may be here and here).

And why all this competitive bickering when ideally we should all aim to work together, specialising in our own areas of expertise, while respecting and enhancing each others strenghts – together – rather than against each other?  There was a nice e-bulletin last week on ‘Recognising Diversity‘ between these professions.  Reading through some of the blog comments (Which?, FSA, and various others online), it poses the question – is this predominantly about egos, politics, and vested interests while it should really be about the patient and consumer seeking better long-term health outcomes?

Some of the bias made by the recent Which? article was recently reviewed succinctly by a well respected Nutrition Consultant (MSc Nutritional Medicine, University of Surrey) here, who also did a very good job at responding to critical comments from Which? panelists and well-known professional anti-NT camp bloggers.  Also a recent article of the British Medical Journal (BMJ) tried to bash Nutritional Medicine, while even the medical professions’ own lot, for example experts like Dr Mike Stroud (FRCP Consultant Gastroenterologist and Senior Lecturer in Medicine and Nutrition, Southampton, and Chair of the NICE GDG on Nutrition Support) was expressing his opinion about the article.

The point is that there are indeed ‘good’ and ‘bad’ practitioners in all professions. Ideally sifting out the ‘bad’ and the ‘ugly’ from the ‘good’ should of course be a priority in ensuring patient interest and safety. However, it appeared that the Which? article contained many inaccuracies and biases. There was an enlightening article published this week, aiming to explain the difference between main-stream dieticians and nutritional therapists, giving insight into current challenges in ‘Evidence-Based Medicine’ in the current scientific paradigm and the ‘new’ (well, more than 30 years old…) Functional Medicine paradigm for improved and integrative medicine (also with a a video link to Dr Jeffrey Bland, Institute for Functional Medicine (IFM)):

“ANH FEATURE: Dieticians and nutritional therapists: never the twain shall meet?

As we pointed out in our article on the recent Which? investigation of nutritional therapists (NTs) in the UK, NTs and dieticians are very different animals. Although the Which? article contained many inaccuracies and biases, what shone out clearly from the investigation was that anyone visiting a dietician with a particular condition would likely receive very different advice if they went to see an NT. But why is this? This article attempts to shed some light on the different approaches of NTs and dieticians… Read more…

One of the comments was particularly intersting from a non-NT/non-dietican and non-healthcare professional (‘just’ a PhD Physics with 25 years of R+D experience; at the time of writing comment number 570!): Guy says,

“… In terms of confirming the effectiveness of NT, the orthodox method would be to carry out randomised trials. However these are not a suitable measurement method since NT practitioners will make a set of recommendations which are suited to each patient and in most cases these contain several different dietary/ [lifestyle and]/ supplement changes. To judge NT in a reductionist manner based on randomised trials (with a single variable) would be about as relevant as testing a car by how well it runs on rails. In the industry that I work in (IT hardware/consumer electronics) there are numerous examples of where product testing methods have been hijacked by one particular company/cartel in order to ensure their products stand out amongst rivals. Thus government regulations often end up protecting the industry against the public rather than protecting the public against the industry … The sickness (healthcare) industry is massively falling behind public opinion now that the internet has made information free to all. People are no longer accepting poor advice but are now taking control of their own healthcare. This ‘Arab Spring’ revolution in continuing to gather momentum. It would be great if the NHS could really get on board with this so that the ‘G’ in ‘GP’ can finally start to mean ‘general’ (as opposed to ‘generating wealth for pharmaceutical shareholders’).”

Other ‘anti-dietician’ documents are now appearing, questioning how up to date the profession’s evidence and science-based practice is and claiming vested interests from big food and pharma companies (one of them here). To the consumer’s eye, this must seem like an embarrassing and petty call for a competitive media stunt, aiming to tarr a whole profession that in their growing numbers are working all over the world now (many with excellent BSc(Hons), MSc and PhD degrees), becoming an increasing threat to the once sole professionals ‘allowed’ to give nutrition advice…

The final conclusion of the recent ANH article makes some valuable comments: “Dietetics and nutritional therapy are two different theories and worldviews that attempt to bring some sense to the immensely complex area of human nutrition. We shall see in time which approach turns out to be the more valid, effective and ‘evidence-based’, and also which provides the most appropriate answer to the complex epigenetics facing modern humans. In the meantime, we encourage prospective patients to follow their instincts and choose the nutritional path that feels the most appropriate to their circumstances. And to remember that the rapport between the patient and the practitioner is a key part of the process, so take time to choose the right practitioner too.”

For ‘patient’s’ sake, can’t we just all work together utilising the ‘good’ and positives in what all of us are striving to do?

Rather than just pointing to the ‘bad’ and the ‘uglies’ offering largely ‘generalisations’, ‘deletions’ and ‘distortions’ for our existing worldviews (‘realities’)? Would it be good if we actually moved forward AND keep improving in line with latest scientific findings for individual patient needs, keeping common goals in mind rather than just the differences? It will be the informed and educated patient and consumer who will ultimately drive demand for their own needs, whatever that may mean to them…

I believe we can.

[24-Dec-11] This is an amazingly simple but tasty chocolate treat – that also counts to your 5-A-Day (and is completely gluten-free)! Most are astonished tasting this and then finding that all it takes is 3 main ingredients (plus some additional spices depending on taste, and some ‘healthy’ decoration) – the main one being – Sweet potato! To have it ready for Christmas day as an additional desert for after dinner or served with coffee or tea – make it the day before and keep in the fridge overnight (it is better served cold). Enjoy a healthy chocolate treat!

Ingredients

750g Sweet potatoes (washed, scrubbed, slightly peeled, cut into chunks)

300g Dark chocolate (e.g. 2x 150g Green and Black’s Cooking chocolate, 72%; OR: 2x 100g 70% chocolate plus 1x Green & Black’s Maya Gold)

200g Dairy butter or coconut butter (add a pinch of salt if using unsalted butter)

Optional/ Additional

Depending on the sweetness of the potatoes and chosen chocolate, you don’t have to add any additional sugar. If you however prefer it sweeter you could add 1 Tbs of Manuka Honey or 1-1.5 Tbs of Xylitol (birch sugar, available from the health shop).

Christmas Spices: 2 tsp of cinnamon, 1 tsp of Allspice, 1/4 tsp of natural almond essence, 1/2 tsp or orange essence

Alcoholic Option: 2-3 Tbs of rum or 1/2 cup of previously rum-soaked raisins

For Decoration: Pumpkin seeds, Hazelnuts, and desiccated Coconut

How to do it

1. Steam the potatoes for roughly 15 minutes and leave to cool

2. In the meantime get the chocolate into a bain-marie (just break it all up into small chunks into a bowl, placed into a saucepan with boiling water so that the hot water only touches the bowl, stir occasionally)

3. Add the butter in pieces to the chocolate so it all melts (takes about 15-25 minutes)

4. Puree the sweet potatoes (in blender) and add the melted butter and chocolate. Add all other spices. If using rum-raisins add at the end and fold into the mix.

5. Use a baking sheet to line and oil (coconut oil) a square brownie dish (or any dish about 3-4 cm high) and spread out the mix evenly.

6. Decorate half with pumpkin seeds, some hazelnuts and the other half with coconut – or as preferred.

7. Chill in the fridge over night.

8. Next day cut into small chunks (about 3cm and finger width) served one its own or optionally with some plain yoghurt and red berries.

9. ENJOY!

Have a very Christmas and a very happy, healthy, successful, exciting and prosperous New Year 2012!!

[28-Nov-11] Enjoy a winter warming soup with a edge! As a starter or main – its a delicious and nourishing meal that is tasty as well as healthy with its anti-inflammatory properties.

Ingredients: 2 medium white onions, 4-6 garlic cloves, 2 medium carrots, 2 medium potatoes, 1 small parsnip, 1 large (or 2 small to medium) cauliflower, 2 Tbs bouillion powder or stock cubes, 6-8 strips of anchovies, 1/2 Stilton or blue cheese, 2 tsp of tumeric, 1/2 tsp cloves, some nutmeg, black pepper, thyme (fresh or dry). Additionally: some pumpkin seeds and oil, plain yoghurt and nutmeg.

1. Dice the onions and lightly fry in olive oil for 5 minutes then add the garlic (whole)
2. Now add all remaining vegetables, roughly diced, bouillion powder, spices and 1-1.5 ltr of boiling water
3. Gently simmer for about 25-35 minutes
4. Add anchovies, stilton and thyme at the end and stirr
5. With a hand blended whizz to the desidered consistency
6. Serve with some pumkin seed oil and pumpkin (or sunflower) seeds sprinkled over and 1 Tbs of plain yoghurt and some nutmeg grated over
7. Enjoy!

[15-Nov-11]

If you like to have a copy of the high-density nutrition and protein brownie recipe or if you are interested in nutritional support to enhance performance, please contact us.

[06-Nov-11]

Learn about current policy regarding who should have blood levels checked, who should have supplements and whether these should be prescribed by doctors or other health professionals. Understand the recommendations for Vitamin D dosage and duration of the treatment in cases of deficiency and gain knowledge of the blood levels which indicate insufficiency or deficiency. Hear about research on the role that Vitamin D plays in many illnesses such as gestational diabetes, plus toxicity and safe blood serum levels.  Share your knowledge and clinical experiences by participating in an open discussion about new treatment guidelines and protocols.

The Royal National Orthopaedic Hospital treats patients from across the UK, so doctors, health visitors, midwives, pharmacists, public health and other health professionals from far and wide will be attending. Invited Faculty include: Professor Reinhold Vieth, Professor Nick Bishop, Dr Colin Michie, Dr Robert Moy, Dr Richard Keen, Dr Benjamin Jacobs, Dr Priscilla Julies. The conference will be held over two sessions, from 2:00-5:00pm and then repeated from 6:00-8:15pm. This will enable you to choose a time that is most convenient for you. More details here, and see here for a full brochure.

FREE Tickets for BANT Members (practitioner or students)!! Please contact Rufus Greenbaum, Vitamin D Project Manager.

Dr. Giovanni Miletto (GP), Lucy Jones (Dietician), Mr Shaw Somers (Surgeon)

[02Nov11] If you haven’t had a chance to watch last night’s (Tuesday 1st November) new new primetime Channel 4 “The Food Hospital”, please do so (online) and watch out for weekly episodes. More information about this and also your chance to participate in the food trials depending on what your condition or health goal is you can find on their website.

(Set your TV tuner on record and perhaps if you are interested followed by Jamie Oliver’s  ‘Jamie’s Great Britain’). Here is also some more information from the Radio times: http://bit.ly/uBPWbm

The first episode showed big success and differences by changing people’s diet who were suffering of: Breast Cancer, Diabetes Type 2, Polycystic Ovarian Syndrome (PCOS), and recurrent Migraines.

These are amazing steps (hopefully and finally!) towards increasing awareness and acceptance of the role that food can play in health and disease. It was presented by a GP Consultant, a Specialist Surgeon and a Dietician who appear to have a more integrative approach to achieve patient outcomes and medication reduction at their hearts.

If you are interested how food could help with specific conditions (alongside your medical intervention, we must caution): e.g. Cancer, Obesity, Heart Disease, IBS, High Cholesterol, Migraines, PCOS – find educational information, cases and recipes about it, see more here.

“Let food by thy medicine, let medicine be thy food” – however was already known over 2500 years ago (Hippocrates, 460 B.C) and much has moved on from there in terms of scientific knowledge. An article in the Reader’s Digest this August “Drugged-Up Britain” brings home that currently we spend at least £22 million on drugs in this country, it also looks at some nutrition factors, see the Article page.

I’d be interested to see if we have some critics piping up, and certainly it’s what some pharmaceutical companies may not necessarily like to hear? However, one could argue the pharmaceutical business will remain one of the biggest influential industries in politics and continues to thrive no doubt. However, it could be good news for  local healthcare policy makers and most importantly you would think, for the people – and anyone suffering from a health condition or just lost their ability to ‘thrive’. Since we clearly can’t seem (YET!) to successfully control the rising epidemic of metabolic diseases and conditions, seeing the continued and extortionate rise of the countries’ healthcare costs, particularly in the industrialised (Western) nations, shouldn’t we try something else or ‘different’ to see if that would work?

It will also be interesting how nutrition professionals are starting to find more common ground, which appear currently still politically divided, residing largely in different ‘camps’ of thinking (the spectrum ranging from conservative/more ‘orthodox’/one-size-fits all to latest research/more ‘open-minded’/personalised medicine and biochemical individuality).

Here’s to a more integrated healthcare future that will look at helping people to get healthier, that looks at managing ‘the person’ and not just ‘the disease’ based on pharmaceutical symptom control alone.

Here’s to health!  Please share!

Ingredients: 1 medium – large organic or wild rabbit (you can leave it on the bone, just cut into 4 pieces, as with chicken), 2 large onions, 2 medium sweet potatoes, 2-4 medium carrots, 4-8 cloves of garlic, 1-2 stock cubes (or 2-3 Tbs of stock powder), 200g mushrooms (flat or shitake), 1 tin chopped tomatoes, 1 tin broad beans or canellini beans, pinch cayenne pepper, salt and pepper to taste, 30g Coriander, few sprigs of thyme and oregano; For garnishing: Rocket salad and baby spinach leaves, with 1/2 tomato sliced (or cherry tomatoes); Serve with: 1 Tbs of plain yoghurt, optional: with a side of french green beans, a small glass of Beaujoulais Village (or other wine)

1. Cut onions roughly and layer together with the washed and diced carrots and potatoes and sliced garlic into your slow cooker (or large cooking pot).
2. Add chopped tomatoes
3. Add 1 liter of boiling water with 2 vegetable stock cubes or 3 Tbs of powdered stock
4. For slow cooker: leave in juices for 3  hours at low heat — For normal cooker on stove: lighly simmer for 2 hours medium heat
5. Add sliced mushroom and beans Let it simmer for a further 20-25 minutes
6. Add salt, pepper, cayenne, chopped fresh herbs cover with a lid and let it stand to cool down a little.
7. Prepare the (optional french beans, steamed) and salad garnish
8. Serve while hot and add the yoghurt and some herbs on top
9. ENJOY!!
   

The conference is for industry professionals and we trust that as many of you will be able to join us as possible for the first of which we envisage to be an ongoing series of Good Science: Good Practice conferences representative of our profession. The conference will be available for access online shortly after the conference.

This conference is seen as a pivotal turning point for nutritional therapy providing an opportunity for all practitioners to engage in contributing to building a solid evidence base for a person centred approach to nutrition. Many respected presenters are contributing to the day to demonstrate their commitment to supporting an evidence base for our profession. If you are unable to join us on the day you will be able to purchase the day to view online shortly after the event. To book your place call CNELM on 0118 9798686 or you can register directly on the CNELM website.

Registration details are also included on the attached flyer which gives a comprehensive overview of the day and speaker biographies.

[20-Apr-11]

Vitamin D & Obstetrics – Improving Pregnancy & Childbirth (17th May 2011, London) Some of the world’s foremost experts will show the strong evidence that higher levels of Vitamin D lead to easier conception, easier pregnancy, less gestational diabetes, less pre-eclampsia, reduced risk of emergency C-sections and an easier delivery, followed by less depression in the mother and a larger, healthier baby. There is also evidence that the risk of Type-1 Diabetes in the child is reduced and that the child will have stronger bones and teeth.

Professor Bruce Hollis will discuss findings from his recent Trials on vitamin D supplementation during pregnancy and breastfeeding. He is the director of Paediatric Sciences at the Medical University of South Carolina and has studied vitamin D metabolism and nutrition for the past 35 years. He has published significant scientific papers on the biomarkers of Vitamin D in the body as they relate to a number of illnesses

Professor Reinhold Vieth is Professor of Nutritional Sciences and Laboratory Medicine and Pathobiology at the Mount Sinai Hospital in Toronto, Canada. His current research focuses on the roles played by vitamin D in many illnesses and especially gestational diabetes, plus toxicity and safe blood serum levels.

Professor Hollis and Professor Vieth will release findings of their recent work on what mothers and health professionals need to know about vitamin D – information that they hope will help clarify new guidelines for safe sun exposure, supplementation and suitable dietary sources of vitamin D.

Vitamin D & Cancer – Treatment & Prevention (18th May 2011, London) Long-term Vitamin D deficiency is associated with many cancers, osteoporosis, multiple sclerosis, diabetes, insulin resistance, hypertension, heart disease, respiratory infections, muscle weakness, mood and cognitive function and infectious diseases such as influenza. There is strong evidence that high levels of Vitamin D both help the body recover from cancer and also play a major part in preventing cancer.

Professor Joan Lappe is professor of medicine at Creighton University in USA. She will report on the results of a major Level 1 Randomised Controlled Trial that showed the preventive actions of Vitamin D and calcium against cancer.

Dr. Enikö Kállay will provide practical advice for Oncologists and other medical professionals about the latest genetic tests for diagnosis and treatment of cancer. She is Assistant Professor at the Medical University of Vienna, Department of Patho-physiology and Allergy Research, where she studies the role of Vitamin D and dietary calcium in the prevention and pathogenesis of colorectal cancer, with special emphasis on the CYP24 gene.

More also at:  www.vitamindassociation.org/events