Naturopathic Nutrition With Sarah Phipp Health Guru. Nutritional Therapist. Transformational Coach.
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About Me…. 10 years ago I had Chronic Fatigue Syndrome I started to look at health holistically Trained at the College of Natural Nutrition Last 3 years have also trained in state of mind (the Inside-Out paradigm) - now I also teach clients the psychology behind health & wellness
I have a worldwide client base I’m now in the best health of my life J. Nuts About Health - www.nutsabouthealth.co.uk - sarah@nutsabouthealth.co.uk - Contact: 07786 687444
Today’s Modules I’m going to share with you everything I can in the time we have available as follows:
Module #1: Fluids Module #2: Carbohydrates & Sugar Module #3: Fats & Oils Module #4: Proteins Module #5: Grains Module #6: Electrolytes: K, Na, Mg & Ca AND, I promise to show you how you can go deeper into it before we finish up.
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Module #1 - Fluids We are made up of 75% water (depending on our fat content). Good hydration allows the body to perform its necessary functions:
Clearing waste > impairs cellular cleansing and increases toxicity Urination and comfortable bowel movements Digestion (saliva and enzymes) Movement of hormones (electrical messages) & delivery of nutrients Clear thinking and good memory (in extreme cases the brain can lose up to 40% of its normal hydration)
Good quality sleep Makes homeopathy more effective when the person is sufficiently hydrated!
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Module #1 - Fluids Importance of Cell Hydration
1.  Toxicity is released at cellular level into the lymphatic system (some leaves via skin/lungs).
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Module #1 - Fluids Importance of Cell Hydration
2. The toxic lymph then drains into the blood (some leaves via skin/lungs).
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Module #1 - Fluids Importance of Cell Hydration
3. The blood passes through the liver (where toxins are filtered out).
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Module #1 - Fluids Importance of Cell Hydration
4. The liver excretes the toxic bile into the bowel.
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Module #1 - Fluids Importance of Cell Hydration
5. From the bowel, the toxins are excreted from the body.
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Module #1 - Fluids Choice of fluids:
Challenging: coffee (including decaffeinated), black tea, fruit teas, squash, fizzy drinks, fluoridated & chlorinated water & other poor quality water (including bottled) > stimulates adrenals, disrupts absorption of nutrients, diuretic, metabolic burden.
Unchallenging: herbal teas, lemon water, good quality water.
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Module #1 - Fluids Traditional Chinese Medicine: water element = fear & anxiety.
Importance of the cell: person mimics behaviour of cell – open & fluid or closed & inflexible?
Adrenals – fight or flight mode. Stress = dehydration and dehydration = stress
Dr Batmanghelidj’s book Your Body’s Many Cries For Water - surmises ‘chronic dehydration is the root cause of most major degenerative diseases of the human body.’
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Module #2 – Carbohydrates & Sugar For repetitive dieters sugar is often recognised as the biggest downfall
Processed sugar is also the number one enemy when it comes to all sorts of health issues, especially when combined with processed fats
A key factor in creating and maintaining great health is how our body regulates its blood sugar
A stable blood sugar level keeps us feeling energised,
without massive peaks and troughs throughout the day, and sleeping soundly at night
Sugar and refined carbohydrates are very ageing to the body.
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Module #2 – Carbohydrates & Sugar The symptoms of a blood sugar imbalance otherwise known as hypoglycaemia:
asthma, eczema
muscular stiffness
insomnia
sweating
migraines
allergies
anxiety
tinnitus
food cravings
insomnia
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Module #2 – Carbohydrates & Sugar Carbohydrate is one of the 3 macronutrients, (the other 2
being lipids and proteins), and is made up of carbohydrate molecules.
High carbohydrate foods are more often than not highly processed and full of sugar; sweets, bread, pasta, prepackaged food, breakfast cereals and soft drinks.
Carbohydrate is still an important part of a balanced diet,
contrary to what diets have been advocating in more recent years.
My preference for getting healthy carbs in the diet comes
from unrefined foods like fruit, vegetables and a small amount of gluten free grains.
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Module #2 – Carbohydrates & Sugar Food manufacturers cleverly make food labeling misleading and few people read ingredients labels or even understand the names of the ingredients they may read, with sugar having countless different names and forms: • • • • • • • • • • • • • •
barley malt beet sugar brown sugar buttered syrup cane-juice crystals cane sugar caramel carob syrup corn syrup corn-syrup solids date sugar dextran dextrose diastase
• • • • • • • • • • • • • •
diastaic malt ethyl evaporated cane juice fructose fruit juice fruit-juice concentrate glucose glucose solids golden sugar golden syrup grape sugar high-fructose corn syrup honey invert sugar
• • • • • • • • • • • • • •
lactose maltol malt syrup maltodextrin maltose mannitol molasses raw sugar refiner's syrup sorbitol sorghum syrup sucrose turbinado sugar yellow sugar
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Module #2 – Carbohydrates & Sugar Supermarkets: fresh fish/meat counter or the fruit/veg aisles only.
There will be sugar in every item you pick up from tomato sauce to flavoured water, to cereals, cooked meats and yogurts, and even savoury ready meals, that can contain more sugar than ice cream.
The insulin spike that releases from the pancreas to deal with a sugar hit will be far more sensitive and reactive for those that consume sugar regularly = insulin resistance.
Type 2 diabetes is totally preventable and reversible and is directly attributable to diet and lifestyle.
Sugar is very addictive and can also be a sign of a candida problem. An imbalance of the naturally present candida bacteria will have you craving sugar and carbs, to keep feeding the candida.
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Module #2 – Carbohydrates & Sugar It doesn’t take long to overcome sugar cravings once the suspect foods out of the diet and replaced with nutrient rich foods.
People look better, feel better and are making a great long-term investment in their health.
Sweetened foods in the diet from natural unprocessed sugars: dates, raw honey, maple syrup. Consuming other balanced nutrients eliminates a pure sugar hit and high blood sugar spike.
Balance blood sugar with good fats & protein, fruit and lots of good quality vegetables, of which plenty should be green.
Nutrient dense dark leafy greens really help rebalance any sugar craving, which inadvertently comes from an often-dire need for quick energy if nutrients are lacking.
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Module #3 – Fats & Oils Saturated Fats Solid at room temperature. Stable at high temperatures (unlike polyunsaturated vegetable oil) so the body knows exactly how to process them. Saturated fat making up half the cell membrane in every cell in your body, is a rich source for fat soluble vitamins and is needed for the synthesis of essential fatty acids:
Coconut oil: misleading to call it an oil - amazing health giving properties. A
unique molecular structure of medium chain fatty acids = instant energy (no bile needed for digestion). It promotes great heart health, including lowering cholesterol, weight loss, good metabolism, good brain health, great skin/hair
Butter and butter ghee (clarified butter): commonly used in South Asian
cooking, melted over a low heat and left to simmer, eliminates moisture and then milk solids are removed. Ghee is preferable to butter in cooking as it is less likely to burn
Animal fats: goose fat, duck fat.
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Module #3 – Fats & Oils Polyunsaturated Fats Omega 3 & 6 family - known as essential fatty acids (EFA): 'Essential' refers as they cannot be manufactured by the body alone, so must be found in the diet:
It is the balance of omega 6 to omega 3 oils in the diet that are key Ideal is estimated omega 6 to omega 3 ratio - 4:1 Westernised diet 20 or in extreme cases 50:1 Reducing omega 6 & increase omega 3 is recommended for the vast majority, especially if not already supplementing omega 3
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Module #3 – Fats & Oils Polyunsaturated Fats
Omega 3 & 6 EFA’s compete for the same enzymes in the body so too much omega 6 will always be at the detriment of omega 3
A diet rich in omega 3 and low in omega 6 reduces inflammation, with inflammation being a key component of every disease picture within the body
Pregnant & breastfeeding ladies - especially important for baby's brain development
There is also a strong link with I.Q. , mood and concentration levels and omega 3 intake
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Module #3 – Fats & Oils Polyunsaturated Fats Food manufacturers positioned saturated fats as unhealthy, cholesterol raising, artery clogging and their new oils as good for your heart.
Countless research studies now find the reverse is true with heart disease now the biggest killer in the westernised world.
Avoid highly processed polyunsaturated cooking oils e.g. corn, soy, safflower,
sunflower, rapeseed oil etc. as they are absolutely the worst oils to cook with.
Most are already damaged through processing and even then heating them will cause further damage.
They are artificially hydrogenated (producing nasty trans fats) with a molecular structure that is difficult for the body to break down.
They also contribute to greater omega 6 in the diet creating an imbalance with the omega 3 EFA's.
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Module #3 – Fats & Oils Polyunsaturated Fats Foods advertised containing omega 3 with the growing knowledge of how important it is to a healthy diet.
Add a tiny amount, the processing completely destroys the EFA.
Don't be fooled by labels on bread, eggs, cereals and margarines.
There are not many sources of omega 3 in our natural environment. The omega 3 fatty acids contain ALA, EPA and DHA all of which play a key role in our health.
The 5 best and natural ways to get omega 3 essential fatty acids into your diet are outlined below:
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Module #3 – Fats & Oils Polyunsaturated Fats The 5 best ways to get omega 3 essential fatty acids into your diet: 1. Flaxseed or Linseed Oil 2. Chia Seed and Hemp Seed 3. Micro green algae 4. Oily Fish 5. Fish and Krill Oil Supplements
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Module #3 – Fats & Oils Polyunsaturated Fats 1. Flaxseed or Linseed Oil
ALA form of omega 3 can be tricky for many people to really break down into EPA and DHA and utilise.
Vegans & vegetarians often cannot attain their omega 3 requirements from flax oil, often because the enzyme delta 6 desaturase; D6D is missing or deficient or the liver is in poor health, then it can contribute to greater health problems than resolve them.
Poor blood sugar levels and high insulin also impair the function of D6D.
In such cases animal forms of omega 3 like fish oil or krill oil are preferable in their more broken down EPA and DHA form.
Due to the very delicate nature of this oil if in liquid form, it should be stored in the fridge and not processed at all before using (i.e. heated or blended).
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Module #3 – Fats & Oils Polyunsaturated Fats 2. Chia Seed and Hemp Seed
Chia is also a good source of omega 3, but like flaxseed for many, is a difficult form for the body to breakdown and utilise.
Hemp seed is much lower in omega 3 than other choices mentioned here, but much higher in protein.
Hemp is also much higher in omega 6, so in terms of getting the omega 6:3 balance correct, both chia and flaxseed are better choices.
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Module #3 – Fats & Oils Polyunsaturated Fats 3. Micro Green Algae & Seaweed
Fish obtain EPA and DHA from eating algae so it would make sense that this would be a good form of omega 3 for vegans and vegetarians.
There is mixed research on its effectiveness compared to animal based forms. Deficiencies of B6 (pyridoxine), biotin, calcium, copper, magnesium and zinc will make this form harder to absorb.
A vegetarian or vegan diet will naturally have higher omega 6 levels making the balance more challenging.
More important than ever to limit processed foods, deep frieed foods and omega 6 and trans fat oils.
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Module #3 – Fats & Oils Polyunsaturated Fats 3. Oily Fish Oily fish includes tuna, sea bass, mackerel, wild salmon, herrings, sardines, and anchovies:
Consuming a lot of fish will increase your exposure to heavy metal toxins e.g. mercury, cadmium and lead, which are now found in high levels in seafood
Limit exposure by choosing smaller fish like herrings, sardines and anchovies, that haven't had a chance to accumulate these heavy metals in their tissues
Avoid canned tuna, not only because canned foods themselves pose a problem to health, but as canned tuna has been found to have very high levels of mercury
Farmed fish is no different to other factory-farmed food as they are; - actually grey and fed additives to make them pink. - treated with drugs, hormones and chemicals to deal with parasites/diseases - sometimes genetically modified/feed on GMO foods. - still containing heavy metals - but also higher levels of PCB's than wild fish.
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Module #3 – Fats & Oils Polyunsaturated Fats 5. Fish and Krill Oil Supplements
High quality fish oil is an great source of omega 3, isn’t the best environmental choice due to over fished seas. The quality of the supplement is also key to avoid toxins.
Fish oil is far lower in antioxidants than krill oil. The more omega 3 oil you take the greater the need for antioxidants. As the fish oil is so delicate, oxidisation in the body contributes to free radicals which are a recipe for poor health.
Krill oil has a phospholipid attached to it, ensuring the fatty acids are delivered directly into your body's cells, making it the easiest to absorb and has very high antioxidant level.
As a very small organism, krill is lower down the food chain so there is also less problem with toxic build up.
Research has proved high quality krill oil is the very best form. As previously said most people have difficulty converting plant-based forms of omega 3 due to lacking enzymes.
Estimations of krill supplies have shown that this is a food source will never run out.
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Module #3 – Fats & Oils Monounsaturated Fats Omega 9 Oils Olive oil Is a great choice for omega 9:
Trendy oil to cook with the proliferation of celebrity cooking shows and people looking towards the healthy Mediterranean diet.
It is not the best oil to cook with especially at high temperatures. Even
though it is not as delicate as the polyunsaturated oils its chemical structure still makes it susceptible to oxidisation from heating and processing.
When choosing an olive oil make sure it is organic, cold pressed, non-
chemically processed (and therefore often cloudy) and in a dark glass bottle or it will have oxidised before it has even been rung through the till.
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Module #3 – Fats & Oils To sum up… The best strategy is to use a small amount of saturated fat for cooking. Supplement Omega 3 DHA and EPA requirements with some smaller oily fish in the diet and krill oil or micro green algae supplements if you’re in good health.
Ditch the processed foods that are full of the damaged fats like sunflower oil, rapeseed oil, soybean oil etc.
Time to recollect what really makes sense here: For decades now we have
been told that saturated fat causes high cholesterol and heart disease and yet with so many people consuming margarine and vegetable oils for the last umpteen years the problem is bigger than ever, and heart disease is set to rise by 25% by 2020. Don’t be fooled by media and marketing, it is UNSATURATED fats that contribute to heart disease.
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Module #4 - Protein The right amount of protein In recent years there’s been a protein focused diet craze as protein is harder to digest and metabolise, so the feeling fuller for longer strategy is great for those trying to lose weight, however:
The westernised diet is now typically very high in protein with the average
person consuming 3 to 5 times more than they need, mostly in the form of very cheap meats from animals fed a very unnatural diet.
Reports of people having kidney problems on high protein diets, like the
Atkins diet. This is as a result of our kidneys having to filter all the protein’s nitrogen waste products from our blood, which can cause a kidney imbalance and extreme dehydration.
Long term yo-yo dieters are likely to suffer from amino acid depletion amino acids are the building blocks of protein.
Having adequate protein in the diet helps with food cravings, balancing blood sugar and brain functioning, so it’s just as important to behaving enough, as not too much. Like everything their needs to be balance.
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Module #4 - Protein The right amount of protein This is dependent on our health, physical activity level, size and age:
Aging makes us less able to process protein so we usually need more, as do high intensity exercisers, and around 25% higher levels are needed in pregnancy. On average though around 46g for women and 56g for men is needed per day. As a guide a 170g chicken breast contains 40g or protein.
Protein makes up the core of our body from bones, muscles, skin, hair, hormones and the tissue of all our major organs, including our brain. We are quite literally made from protein and its main job is to promote growth, maintenance, repair and healing.
All foods contain protein in varying amounts, but animal products contain the most and easier for the body to utilise. This doesn’t however mean you need to juts eat animal products to get enough.
There is often confusion about ‘complete’ and ‘incomplete’ proteins. Amino acids are the building blocks of protein and a complete protein contains all 22 ‘essential amino acids’. ‘Essential’ means we cannot produce ourselves so must get from food/outside sources. All animal sources have all 22 essential amino acids, but only a handful of vegetable sources do e.g. quinoa, with the rest generally only having some. That’s why we often see pairing of protein vegetarian foods like beans on toast.
You don’t need a complete protein every meal, as the body can actually piece together the amino acids you eat, regardless of if it is during the same meal or not. However, it is advisable to eat protein with every meal, complete or not, to balance overall blood sugar and energy through the day.
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Module #4 - Protein Here is a list of protein foods that have all 22 essential amino acids: Animal proteins:
Vegetable proteins:
Meat: e.g. lamb, beef, pork & game (always opt for organic, grass fed meats) Poultry: e.g. duck, chicken, turkey, goose, pigeon (always opt for organic/free range) Fish: e.g. salmon, tuna, bass, cod, haddock (always opt for wild not farmed) Dairy: e.g. milk, cheese, yogurt (always opt for organic,
Hemp seeds Chia seeds Quinoa Soy Spirulina and Chlorella Buckwheat Amaranth Sprouted Lentils (must be sprouted) Bee pollen.
unpasteurisedraw dairy products)
Eggs (always opt for organic/free range).
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Module #4 - Protein Why not dairy and What about calcium?
Often quoted as a good protein/calcium source BUT very acidic, mucous forming, challenging for the body.
Traditional food guides, schools and doctors push the Government’s message dairy = calcium, BUT dairy is a very poor source of calcium in terms of bioavailability.
Countries with the highest levels of dairy consumption also have the highest osteoporosis rates e.g. USA and UK Conversely Japan and China have the lowest osteoporosis rates and the lowest dairy (and protein) consumption.
By eating too many high protein foods e.g. dairy with few vegetables, our bodies becomes very acidic and try to buffer this by pulling calcium out of the bones, which over time leads to calcium deficiencies from where the mineral is vitally needed, the opposite of what many anticipate they’re doing to help their health.
Although calcium is the major mineral that makes up most of our bones and teeth, the relationship with the other lesser minerals, are of equal importance e.g. vitamin D and K2 are needed to make sure the body uses calcium in the right way.
Supplementing calcium is never a good idea as studies show that taking 550mg or more of calcium daily can increase your heart attack risk by 30% and makes you more prone to some cancers.
My favourite high calcium rich foods include dark green leafy vegetables (like broccoli and kale), seaweed, figs, okra, almonds, blackstrap molasses, tempeh, tahini, chia and sesame seeds.
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Module #4 - Protein Protein Choices and Acidity Levels
When making healthy protein choices it’s worth knowing about acidity levels. Animal sources have the highest: pork>, beef>, lamb>, poultry>, fish & shellfish>, dairy> finally vegetables.
Avoid farmed fish, especially salmon as the omega 3 to 6 ratio is skewed to very unhealthy balance causing greater inflammation in the body. Farmed fish are lower in nutritional quality and are more prone to disease and pollution.
A word of warning about ‘Quorn’, it is pushed as a ‘healthy’ alternative to meat, which it is anything but when looking how it’s made - it is in fact a fungus. Meat substitutes are pretty horrendous when you look at their ingredients, ‘Quorn’ in particular. Allergic reactions to ‘Quorn’ are not unusual; symptoms include bad stomach cramps and vomiting.
Soy is also misrepresented as a healthy, but most soy crops are GM with extremely high levels of pesticide chemicals and contain anti-nutrients and oestrogens. Soy is strongly linked to autoimmune illnesses, digestive problems and cancers. Fermented organic soy is very different, with foods like Natto, tempeh, and soy sauce providing huge health benefits, as is consumed in the Asian diet.
Protein powders - most are full of chemicals and artificial sweeteners.
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Module #4 - Protein Nuts, Seeds and Legumes
Important part of a balanced diet. Preparation is key to their digestibility and nutritional value.
Phytic acid binds to minerals, making it impossible for your body to absorb them. Enzyme inhibitors are also present preventing them from sprouting, but these can also make digestion challenging and uncomfortable.
Soaking reduces phytic acid and enzyme inhibitors making them easier to digest and prevents mineral deficiencies.
For non-vegan/vegetarians eat a range of high quality protein from varied vegetable and animal sources, keeping the amount appropriate for the individual to get all the nutrients required.
The quality of the product is the most important focus - if an animal source make sure it’s organic and grass fed.
Steer clear of highly processed forms of vegetable protein like tofu sausages, and go for natural whole foods instead like nuts, seeds and legumes and remember to prepare them properly.
See how you feel after eating different types of protein. Some people react to animal proteins with sensitivity, while others don’t react very well to vegetarian proteins. Become more aware to determine which work best for you.
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Module #5 - Grains The Food Pyramid
Traditional food pyramids/Government guidelines/EU recommendations: bread, cereals, white potatoes, pasta and rice: largely grain based foods being largest chunk (more than fruit & veg).
Recommendation of 6 to 12 portions of this food group a day!
Massive amount of wheat based inflammatory foods. (I know for certain I would have zero energy eating anywhere near 12 slices of bread a day!).
Guidelines written in wartime to help with food rationing and people with any nutritional deficiencies. Since then the guide has gone through many changes and has been used to support the major food industry players like dairy, which gets its own standalone food group.
The Government is always under pressure to promote the commercial activities of the food industry. Over the last 75 years anyone who followed the guidelines would find themselves in increasingly poor health.
So now we’ve debunked any usefulness of traditional food guidelines let’s look at what does work when it comes to grains.
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Module #5 - Grains The Modern Wheat Crop
Modern diet: high in wheat/refined flours.
The symptoms of poor health they can create are many and varied, and so for many the association would not be made with intolerance to it, though the most common is a slow digestive system and sluggish bowels.
Wheat-fuelled society: massive growth in manufacture/consumption of pre-packaged process foods most of which contain wheat and/or gluten.
Foggy brained, malnourished, sluggish individuals with below par immune systems.
Eating too much of anything is going to cause food sensitivities, so with the average person starting their day with wheat based cereal and/or toast, followed by a sandwich for lunch and some pasta for dinner (with maybe a mid afternoon cake or biscuit) it is no wonder that so many suffer from low energy and intolerances.
Production of only 3 wheat grains (hardiest and most resistant to disease). Crops stored for very long periods, processed with preservatives and chemicals to prolong shelf life. Many people are thought to be allergic to the chemicals on the crop and not wheat itself.
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Module #5 - Grains Grains or Carbohydrates? Confusion with grains and carbohydrates with so many people wanting to eat low carb:
Grains are mainly carbohydrate, but are not the only form of carbohydrate available in food.
Carbohydrate is still an important part our diet, though I should
point out that a low carb or ketogenic diet can sometimes be helpful for specific health problems. This does not however make it a good choice for the masses.
High carbohydrate foods also include fruit and some vegetables.
Making vegetables the mainstay of any meal, at least 50%, and even up to 80% if the person is very inflamed, acidic or has have blood sugar issues.
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Module #5 - Grains Gluten Grains
Limiting intake of refined grains and gluten containing grains can help enormously with health problems, not just for coeliacs beneficial for; Hashimoto’s (and all thyroid conditions), chronic fatigue syndrome, fibromyalgia, asthma, infertility, digestive disorders and autism. Gluten is fine for some.
Gluten is a protein that gives dough its elasticity. It behaves like
chewing gum in the digestive system, adhering to the intestinal wall and impairing the ability to take up other nutrients.
Abdominal pains, flatulence, uncomfortable stools with either
constipation or diarrhea. Long-term effects are inflammation and malnutrition as the body becomes less able to absorb other nutrients.
Tests for gluten intolerance or coeliacs disease can be done and an intestinal biopsy, but these tests are not always conclusive.
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Module #5 - Grains Gluten Grains All food is absorbed through the villi of the small intestine. Coeliac’s disease
causes the villi to be flattened which makes it extremely difficult to digest and absorb the nutrients from food. Once coeliac’s has been properly diagnosed by a biopsy then most of the villi are already badly damaged.
Sadly, as with most medical tests, a disease picture has to become very
established to give a positive diagnosis. If we were to work proactively to prevent the villi becoming so damaged (and to the point where they are so damaged to get a positive test to gluten intolerance), then the person’s health does not need to deteriorate to such an extent.
The bigger supermarkets have been slowly increasing their ‘free from’ ranges. They may be gluten free, but will do little to nourish your body as they often are high in sugar, bad fats and or artificial additives instead.
As with nuts, seeds and legumes, soaking grains helps reduce phytic acid and
enzyme inhibitors to enable you to get the maximum nutrient availability without causing mineral deficiencies or digestive issues. (To help me remember to soak grains I do a weekly meal plan, so I see what ingredients I need to weigh out and soak for tomorrow’s meals, before going to bed each night).
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Module #5 - Grains Gluten Grains:
Non-gluten Containing Grains:
Wheat (including cous cous)
Amaranth
Spelt
Buckwheat
Rye
Corn, corn meal, polenta
Barley
Millet
Oats.
Quinoa Rice.
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Module #6 – Electrolytes 4 vitally important electrolytes (they are also minerals): magnesium, calcium,
potassium and sodium. Found in body fluids they carry an electrical charge; quite literally the electricity in our bodies.
Expelling a lot of fluid: illness vomiting, diarrhea, excessive sweating, heavy exercise, hot climate = loss of electrolytes.
Important for maintaining good energy levels: they affect the amount of water in
our body, the acidity of our blood (pH) and our muscle function. Kept in balance at the correct ratios and quantities then health is great. A balanced diet of these 4 minerals in the ratios our bodies need, will take us a long way to being energised.
Sodium (Na) & calcium (Ca) = contractive qualities, provide charge at the start of each day. They get us going in the morning and hopefully for the rest of the day.
Potassium (K) & magnesium (Mg) = relaxant, tranquiliser effects as we start to wind down and feel sleepy at the end of the day.
Cellular exchange to take place effectively each day: toxic load, hydration = movement of nutrients, prevention inflammation and correct acidity.
Nuts About Health - www.nutsabouthealth.co.uk - sarah@nutsabouthealth.co.uk - Contact: 07786 687444
Module #6 – Electrolytes Balancing Electrolytes & The Modern Lifestyle Ca & Mg - important to avoid depletion of Mg through a high stimulating diet e.g. sugar, & coffee, stress.
Mg usually needs supplementing even on the ‘best diet’. Na is closely tied in with the movement of water – ‘where sodium goes, water goes’. High sodium problems can be seen in puffiness.
A high Na and low K diet can elevate blood pressure (prescribed diuretics then cause even more K to be lost aggravating the underlying problem).
The balance of Na & K in modern diet. Na high/K low. Increase potassium with balance of diet: juicing, more fruit and vegetables.
Nuts About Health - www.nutsabouthealth.co.uk - sarah@nutsabouthealth.co.uk - Contact: 07786 687444
Module #6 – Electrolytes Balancing Electrolytes & The Modern Lifestyle Sodium in the diet:
As with fats not all salt is equal: avoid table salt and other highly processed
sodium foods. Switch to pink Himalayan salt and sea salt as have lower levels of sodium chloride but with lots of trace minerals, an no man made chemicals which are added to table salt).
Kidneys may start to weaken with long term excessive salt use. It is NOT a high sodium diet that is the problem but the ratio of Na to K. Too little can be dangerous too. Govt recommendations towards a low sodium diet have been found to put people at higher risk of heart disease.
Our bodies need salt, immune system, hormonal, iodine needs it, adrenal and thyroid need it.
Focus on natural forms of Na (1teaspoon of salt a day needed by most people), & increasing K with diet.
Nuts About Health - www.nutsabouthealth.co.uk - sarah@nutsabouthealth.co.uk - Contact: 07786 687444
The Ultimate Health & Wellness Program I created this program because…..
I am passionate about learning about the body’s physiology from
a cellular level, originally to release my own pain and suffering. I’ve spent the last 15 years studying health and wellness, totally obsessed with finding answers. I’ve attended dozens of trainings and spent tens of thousands of pounds. Not everyone has the time and money to work with me long term (6 to 12 months). There are many that don’t need a tailor-made progam because they are not chronically ill. So many 1-to-1 clients have asked me to package this information all in one place.
Nuts About Health - www.nutsabouthealth.co.uk - sarah@nutsabouthealth.co.uk - Contact: 07786 687444
The Ultimate Health & Wellness Program Module #1: Fluids – The power of super hydration Module #2: Detoxing – The easy detox plan and why anyone would ever want to
Module #3: Dietary Choices – The effortless everyday diet Module #4: Healthy Cells – Vibrant cells = vibrant bodies Module #5: Vitamins & Minerals – Real nutrition and how to know if you’re deficient
Nuts About Health - www.nutsabouthealth.co.uk - sarah@nutsabouthealth.co.uk - Contact: 07786 687444
The Ultimate Health & Wellness Program The Program Format… How is it delivered?
Web-class – Starting Wednesday, 2nd November 2016, 12 to 1:30pm, for 5 weeks (1 module per week).
Web-class is 90 minutes – teaching & Q & A. Facebook group – to connect, chat and ask questions. Listen in again or listen in if you can’t make it live to the recording.
Nuts About Health - www.nutsabouthealth.co.uk - sarah@nutsabouthealth.co.uk - Contact: 07786 687444
The Ultimate Health & Wellness Program The Investment… The investment is usually £597 or 6 payments of £147, but right now today, it is: £297 or 4 monthly payments of £97 Go to www.nutsabouthealth.co.uk/che
Nuts About Health - www.nutsabouthealth.co.uk - sarah@nutsabouthealth.co.uk - Contact: 07786 687444
The Ultimate Health & Wellness Program The Free Bonuses… BONUS #1: A 60 minute ‘One to One Session’ with me (value - £299) BONUS #2: “Peek Inside My Kitchen” video (value - £200) BONUS #3: “Abundant Energy All Day Long” audio (value - £200) BONUS #4: “How to Guide” Creating your Healthy Shopping List (value £100) BONUS #5: 3 Part Webinar Series “The Psychology of Health & Wellness” (value £750) Total Cost £1,549 – Yours FREE with ”The Ultimate Health & Wellness Programme”. Go to www.nutsabouthealth.co.uk/che
Nuts About Health - www.nutsabouthealth.co.uk - sarah@nutsabouthealth.co.uk - Contact: 07786 687444
The Ultimate Health & Wellness Program
How To Sign Up‌ Go to: www.nutsabouthealth.co.uk/che Space is limited, and demand is high. Do not miss out.
Nuts About Health - www.nutsabouthealth.co.uk - sarah@nutsabouthealth.co.uk - Contact: 07786 687444
Thank You Sarah Phipp
Nuts About Health - www.nutsabouthealth.co.uk - sarah@nutsabouthealth.co.uk - Contact: 07786 687444