Sunnyside Health & Wellbeing
 making the good connections

Continuing the theme of food sensitivity, let me be a bit provocative: perhaps how you eat and who you eat with is more important than what you eat? Consider this example: Last week I had an adverse gut reaction after eating a standing lunch at a seminar event: chicken and vegetable curry with small portion of rice; side salad, and a small piece of gluten-free cake for “dessert”. I suspect my mistake – my bad choice – was to eat the cake, which I’m sure would have been factor

Increasing numbers of people are experiencing adverse reactions to food, may be self-diagnosing or paying for different types of testing and then being confused or overwhelmed by test results. Some people may end up eating a very limited variety of foods for too long, leading to nutritional deficiencies, leading to worse health outcomes, without the right intervention to improve food quality and digestive function. Others are struggling to plan and prepare meals to meet diffe

Food as Medicine and Food First are easy to say, much less easy to implement, and for many natural health practitioners, working to change eating habits is too hard. It can be much easier to make money prescribing supplements to those who can afford them. Scott (2017) describes the interplay of factors that influence Food Choice Behaviour that is not easily changed, even when people face serious health issues. Here is a summary of what she says (and some of my commentary) – a