| What are you eating?
Despite the phrase ‘you are what you eat’ being commonly used, the idea that our food actually becomes part of our brain still sounds a bit weird! Scientists know that macronutrients such as fats are vital components of cells in the brain and the amount of saturated and un-saturated fat in our diet has been proposed to play a role in brain function. The brain also has a very high energy demand meaning it uses a large proportion of our daily calorie intake to function effectively. Less is known about how the rest of our diet may impact on brain function.
A large number of dietary intervention studies of humans and animals - studies in which the food or drink of interest is given to a test group and compared to a control group who exclude that food or drink from their diet - have been completed. In particular those using foods and drinks containinggrapes, tea, cocoa and blueberries have shown beneficial effects on the blood supply to the brain and in improving memory and learning. Obviously grapes, blueberries, tea and cocoa don’t share many obvious features: they don’t look or taste remotely similar. But what these fruits, leaves and beans do have in common is that they are all good sources of a group of phytochemicals called flavonoids.
Foods containing flavonoids include fruit and fruit juices, vegetables, cereals, tea and wine. They were initially thought to benefit us through their antioxidant actions, by ‘disarming’ harmful oxygen and nitrogen free radicals which can damage the body’s cells. However, as flavonoids are poorly absorbed in the body, only low amounts will actually make it to the brain, which suggests that the benefits they exert there cannot be wholly due to antioxidant activity. Instead, scientists have suggested that the beneficial effects are more likely to be due to their interactions with signalling pathways involved in controlling neuron (brain signalling cells) survival and memory. The main flavonoids that have been linked with benefits on memory and learning are the isoflavones (in soya), the flavanols (in tea, cocoa, red wine) and the anthocyanins (in berries and red wine). These flavonoids are believed to be able to enhance cognition by three distinct mechanisms.
Firstly, they interact with important cellular signalling pathways in the brain, which are involved in memory. Secondly, they enhance blood flow, something that may lead to the formation of new blood vessels and neurons in the hippocampus (the part of the brain associated with long-term memory). Thirdly, as antioxidants they neutralise potentially harmful agents produced in the brain as a result of both normal and abnormal brain ageing. The ability of flavonoids to act in these varying ways suggests they are promising candidates on which memory-enhancing drugs could be modelled for use in the treatment or prevention of diseases such as Alzheimer’s, as well as dementia and in slowing down the rate of normal brain ageing.
Dr Jeremy Spencer, University of Reading
Entered by Dr Tony February 21st 2012
Omega -3
“To make things slightly complicated, where the food industry use the term omega-3 or ω3 when talking about this particular kind of polyunsaturated fatty acid, the scientists now call them n-3 (n minus 3) – which refers to the location in the molecule of the last double bond (the unsaturated bit!). This new term will eventually start replacing omega-3 on food packaging, but for this article we will stick with the familiar name.
Have you noticed the recent surge in foods claiming to be 'a source of omega-3' on our supermarket shelves? And that it's no longer just oily fish? Scientists have known for a long time that alpha-linolenic acid (ALA), the omega-3 fatty acid from which all other omega-3 fatty acids are made, is a dietary essential: our bodies can't make it so we have to get it from our diet just like most vitamins and minerals. The omega-3s that oily fish are praised for are longer chain versions built from ALA.
According to the most recent National Diet and Nutrition Survey, we are getting plenty of ALA, mostly from vegetable oils such as rapeseed and soya. So why the sudden concern about how much, or how little, omega-3 we are eating? Well, scientific evidence has been mounting over the past 20 years about the extensive benefits of the long-chain omega-3 fatty acids, docosahexaenoic (DHA) and eicosapentaenoic acid (EPA), which we can produce in the body from ALA but are also the ones in oily fish, like salmon, mackerel, and fresh tuna. Until recently, it was assumed that since we consume plenty of ALA, we would have no shortage of DHA and EPA. However this does not appear to be the case because we are not as good at converting ALA into these long-chain fatty acids as we thought. Rather than relying on a diet abundant in ALA, it now seems that we also need to ensure a good intake of DHA and EPA. This has fuelled the interest in omega-3s, which food manufacturers have been quick to pick up on! We have lots of evidence that DHA and EPA may play a role in protecting us from cardiovascular diseases such as stroke and heart attack.
Although we tend to consider these health risks in adulthood, what we feed our children may have an impact on their health in later life and as good habits can be established at a young age, the advice to eat a diet containing these fats should apply to everyone. There is also research being published looking at the influence of diet on behaviour and mental development in both adults and children. Although less conclusive, the research to date seems to suggest some benefits of supplementing the diet of those with behavioural and learning difficulties with DHA and EPA. Some food and supplement manufacturers appear to have misinterpreted this, and suggest on their labels that these fats may generally boost IQ. We have no solid evidence that diet can make us more intelligent, however, it makes sense that a healthy child will have a better capacity for learning. We can certainly gain from eating foods rich in DHA and EPA, but these fats are not readily found in our diets. In 2004, the Scientific Advisory Committee on Nutrition recommended that all children and adults in the UK eat two portions of fish a week, one of which should be oily fish.
This advice, which was based on the benefits related to heart health, highlighted the importance of fish in the diet. You can also get these fatty acids from other seafood such as mussels, oysters, and crustacea but, if you don't like any of these, no other widely available foods can provide such a rich source of DHA and EPA. Attempts to add these long-chain omega-3 fatty acids to common foods, such as bread, yogurts, and milk, have little effect on our overall intake as the amounts included have to be kept relatively low, due to their 'fishy' taste and smell. Trying to improve on nature is not easy and there doesn't appear to be any simple substitute for the most natural sources which are fish and seafood.
Dr Jane McKenzie, Queen Margaret University, Edinburgh”
Set by Dr Tony 21st February 2012
Vitamin D is a compound in transition. No longer is it only thought of in terms of Rickets. This condition is almost thought of as Dickension with poor Tiny Tim being a leading contender for the condition.
Ideas and notions of Vitamin D’ role in the body are changing based on clinical trials on almost a monthly basis, so please read the following with care and attention. It could change your life.
I mentioned Rickets. In as short a summary as I dare go, this weakening of bone in children, more apparent in those bones that grow rapidly – the long bones in the legs being the most apparent – is caused by an inability of bone to take up calcium present in the blood, to add strength to the bone. This inability to strengthen bone with calcium is due to a lack of Vitamin D in the tissues.
There is something that we all should be aware of, this being the effect of sunscreens to block the skins ability to synthesise Vitamin D.
· SPF 8 reduces Vitamin D production by 95%
· SPF 15 reduces Vitamin D production by 98%
To avoid this problem Professor Micheal Hollich has made some common sense remarks which can be viewed here
The Wikipedia page for Vitamin D is here
For those who may find the link to Professor Hollerich’s site too much to absorb – pardon the pun – I will summarise.
1. Most actions of the active version of Vitamin D take place in the nucleus of the cells of the body. Here it helps regulate the formation of genes. Genes are parts of the chromosomes which is where the DNA is stored, which is the blueprint of the body. The way that the active version of Vitamin D works is by an interaction with a nuclear receptor called surprisingly enough the Vitamin D receptor (VDR)
2. Another action is working to maintain levels calcium in the blood and tissues. This has to be kept within tight bounds. This is vital as being without these bounds results in conditions that untreated can be fatal.
3. Cell proliferation, which is the controlled duplication of cells is linked with Vitamin D levels. Low levels lead to slow wound healing.
4. Cell differentiation which is means specialisation of cells for specific functions is vital for maintaining normal body function. The active form of Vitamin D at the correct level in body tissues helps this process. This may explain observations that people with low levels of Vitamin D are more prone to cancers in general; this observation was made as far back as the 1920’s when it was observed that people living closer to the poles and further away from the equator had a progressively higher risk of cancer.
5. The active form of Vitamin D has a variety of effects on the cells that form the body’s defence systems, the immune system in particular. Researchers such as Professor Hollerich have linked optimally primed levels of immunity with a reduction in the risk of autoimmune disorders which also include multiple sclerosis, Psoriasis, inflammatory bowel disease, rheumatoid arthritis and insulin dependent diabetes mellitus.
I could go on but one fact that I think shows that maintain optimal levels of Vitamin D is that the risk of developing insulin dependent diabetes mellitus in child hood is increased by 40% if levels are not maintained properly.
There is much on the internet which makes claims for Vitamin D which have not been shown by research. It is wisest to keep up to date with sites such as:
European Food Safety Authority (EFSA)
This organisation has allowed the following health claims to be associated with optimal levels of Vitamin D
- normal function of the immune system
- normal inflammatory response
- normal muscle function
- reduced risk of falling in people over age 60
Apart from the above discussion on health effects or scientific evidence for lowering disease risk, governmental regulatory agencies stipulate for the food industry health claims allowable as statements on packaging.
We know that we live in latitudes that have sunlight levels that are not sufficient to cause synthesis of Vitamin D in the skin.
We know that older advice as to the amount of sunlight needed to maintain normal levels is far to low.
We now that using sunscreens to protect the family skin safe from the effects of UVA also block UVB which is the light needed for Vitamin D synthesis
We are scared that our kids spend too much time linked to their phones, game consoles and computers, and not outside getting the rays we need, be they weak.
Do we know what, therefore is the correct dose of supplementary Vitamin D we need to take to optimise our health and reduce the risk of serious disease. The short answer is that up until recently we got it wrong.
It would also be wrong of me to state what is the correct dose as there is no ONE correct dose, as that depends on where you live, how you live (diet and lifestyle), age, sex and ethnicity.
The advice of the Vitamin D Council is we believe the best and clearest that we have seen.
Dr Tony February 9th 2012
Murder trial highlights return of Dickensian killer
05 January 2012 by Andy Coghlan
New Scientist Magazine issue 2846. Subscribe and save
Lack of vitamin D is being linked to rickets, MS and asthma, so it's time to confront the Victorian villain once again
Editorial: "Down with this Dickensian disease"
LAST month, Rohan Wray and Chana Al-Alas walked free from the Old Bailey court in London after being cleared of killing their 4-month-old son Jayden in 2009. The injuries to his skull, knee, elbow, shoulder, hip, ankle and wrist - and haemorrhages in his skull and eyes - had seemed to suggest that the pair was responsible for their baby's death.
Post-mortems revealed a different story. Jayden had rickets, a Dickensian disease caused by a shortage of vitamin D, making his bones abnormally weak and vulnerable to damage.
Further investigations showed that Jayden's mother was also suffering from a lack of vitamin D. She had been unable to supply Jayden with enough of the vitamin, either before his birth or afterwards in her breast milk.
The case has highlighted a resurgence in rich countries of the potentially fatal diseases that result from a lack of vitamin D (see "Rickets is just the start"). Irene Scheimberg, the clinical pathologist at the Royal London Hospital who discovered Jayden's rickets, says there is evidence to suggest vitamin D deficiency was to blame for the deaths of two other babies she had examined, and may have contributed to the deaths of the 27 infants she has autopsied in the last few years, including deaths attributed to asthma, viruses and sudden infant death syndrome.
In the UK, cases of childhood rickets have leapt from 147 in 1997 to 762 in 2010. The story may be similar in the US: a study published by the US Centers for Disease Control (CDC) in Atlanta, Georgia, found that only 5 to 13 per cent of breastfed infants and 20 to 37 per cent of formula-fed babies got enough vitamin D to meet the recommended daily dose of 400 international units (IUs) - or 10 micrograms (Pediatrics, DOI: 10.1542/peds.2009-2571). The American Academy of Pediatrics came up with this figure in 2009 and it was endorsed in 2010 by the US Institute of Medicine.
There is no national surveillance of rickets in the US. "However, hospitalised cases of rickets among infants, indicating severe vitamin D deficiency, do continue to be reported," says Cria Perrine, lead author of the CDC study.
So why the deficiencies? The body makes its own vitamin D in skin, but only if the skin is exposed to sunlight - something which tends to be discouraged because it raises the risk of skin cancer. Rickets flourished during Britain's industrial revolution, when smog blocked sunlight and children were forced to work all day in factories.
Up to a quarter of the body's vitamin D needs are provided by our diet. It is abundant in oily fish and eggs, but modern diets may not include enough of these foods to provide sufficient vitamin D. Supplements can boost levels of the vitamin, but the few studies available in the US suggest physicians seldom recommend vitamin D supplements for infants, says Perrine.
Gillian Killiner of the British Dietetic Association says the importance of vitamin D has been overlooked in the past decade because of the disproportionate focus on folic acid supplements, which can help prevent spinal defects in infants if given to pregnant women.
There is even uncertainty over the appropriate dose of vitamin D to give to pregnant or breastfeeding women. A recent study of 350 women who were between 12 and 16 weeks into pregnancy explored whether daily doses of 400, 2000 or 4000 IUs of vitamin D should be given. The women were tracked through to delivery. The results suggest that the highest dose was required to sustain normal metabolism in the women, and no adverse effects were found (Journal of Bone and Mineral Research, DOI: 10.1002/jbmr.463).
London-based coroner Andrew Walker recently concluded that vitamin D deficiency had claimed another infant by causing heart-valve failure and impairing immunity to an infection. On 6 December, he wrote to the UK's health minister urging him to ensure that supplemental vitamin D is offered to all woman who are pregnant or breastfeeding.
In response, the Department of Health has promised to review the evidence on vitamin D requirements, and repeated a pledge from 1991 to provide vitamin D to pregnant women.
Boosting awareness is important: disease from vitamin D deficiency is preventable.
Rickets is Just the Start
Low levels of vitamin D through pregnancy and early childhood might increase the risk of food allergies, asthma and even multiple sclerosis.
George Ebers at the University of Oxford, and colleagues, discovered that MS is more common in those born in the northern hemisphere in May - following winter - than those born in November. The incidence of MS also increases further from the equator. Both results hint that lack of exposure to UVB light and subsequent low levels of vitamin D could be linked to a higher risk of the disease.
Ebers has called on the Scottish government to fortify essential foods with vitamin D. "Scotland has two new cases of MS a day and a lifetime cost per case of £1.2 million a year," he says. "It also has the lowest vitamin D levels in the world."
Lack of vitamin D has also been linked to food allergies. Carlos Camargo at Harvard University says that vitamin D deficiency in critical periods of development may increase intestine permeability, meaning the immune system is interacts with genes at over 2776 sites on the human genome, including those linked to asthma and diabetes. "It's got to be an awful lot more important than people give it credit for," says Ebers.
Created By Dr Tony February 1st 2012
Omega 3 Fish Oil and Probiotics research
Fish Oil taken during pregnancy can reduce the risk of the child developing atopic (allergic) eczema, if the mother herself suffers from or has suffered from the same condition.
The basis of this came from research that a study of 700 pregnant women found that those who took the supplements reduced by one-third the risk their infants would develop eczema, compared with women who took a placebo.
The research has been published on one of the leading medical research journals in the UK
British Medical Journal
A recent report in the New Scientist states the following:
New Scientist 31 January 2012 report by Andy Coghlan
"This is potentially important because these children are the ones considered most likely to develop asthma and respiratory allergies at school age," says Maria Makrides of the Women's and Children's Health Research Institute in North Adelaide, South Australia, who led the team.
The results echo those from a previous trial in Sweden in 2009, which found that mothers given fish oil capsules were three times less likely than untreated to pass on eczema to their children.
Makrides says the fatty acids of the oil may get incorporated into cell membranes inside the fetus, where they dampen down the inflammation that leads to allergies and eczema. She says that to check the benefits are long lasting, all the children will be followed until they are 6 years old.
Catrin Furuhjelm of Linköping University in Sweden, who headed the 2009 study, is gratified to see her results confirmed. "In Sweden, the recommendation is for all mothers to eat fish three times a week during pregnancy, and future studies will tell us if there's a reason to increase this dose."
Other potential treatments under development for eczema include beneficial bacteria incorporated into probiotic yogurts.
created by Dr Tony - January 31st 2012
The European Commission has authorized the use of steviol glycosides as a non-caloric sweetener in the European market.
The International Stevia Council, the authoritative voice for the stevia industry, applauded the final approval. Maria Teresa Scardigli, the council's executive director, said, "The final hurdle in the regulatory process for steviol glycosides—the scrutiny of the regulation by the European Parliament and the Council of Ministers—has been cleared." The regulation was formally adopted on November 11 and will enter into force 20 days after publication in the EU Official Journal, which occurred on November 12.
As a result, consumers across Europe will be able to enjoy products sweetened by steviol glycosides as early as December 2, 2011.
Steviol glycosides or purified stevia extracts are derived from the stevia plant—a small shrub native to South America. As a member of the largest family of plants, Asteraceae or the "sunflower family", stevia is related to herbs and vegetables such as chamomile, tarragon, endive and lettuce.
Leading global food safety experts, including the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA), have established that steviol glycosides are safe for all populations to consume and steviol glycosides are suitable sweetening options for people with diabetes.
Carl Horn, president of the International Stevia Council, said, "This is a major step forward for consumer choice in Europe. Steviol glycosides are derived from a natural source, the stevia plant, and are zero-calorie. These two characteristics are key attributes for consumers searching for ‘better for me’ products in their efforts to lead healthier lifestyles and manage weight. In the coming weeks and months, consumers will begin to see new products sweetened with stevia appearing on the shelves in European supermarkets. This will include a wide range of goods, including yogurts, cereals, beverages, soft drinks, confectionery, chocolate and table top sweeteners.”
Hundreds of new products are being launched each year made with stevia extracts across a wide range of countries and products from tabletop sweeteners to beverages.
Stevia extracts have become particularly common in Asia, South America and the U.S.
As shown in Nutraceuticals World
Cherries aid extra sleep.
Vibe is a combination of fruit, berries and vegetables. Today's research highlights the benefits of Cherries in promoting additional quality sleep by up to 25 minutes. Vibe can, de facto, assist in boosting your quality of sleep and also nourish the body as it contains more than the recommended 5 fruits/vegetables a day promoted by the Health Council's experts. Vibe contains cherries which also have strong anti-oxidant properties
http://www.telegraph.co.uk/foodanddrink/8863309/Cherry-juice-can-help-get-a-good-nights-sleep.html
The Benefits of Resveratrol
The benefits of Resveratrol: “Taking supplements of a substance found in grape skin can lower sugar and fat levels in the blood and reduce blood pressure”, according to a small study. Scientists who gave tablets containing purified resveratrol to obese men found it had some metabolic effects similar to those from exercise and calorie restriction, including lowering blood pressure and blood sugar levels.
Research in animals over the past decade has suggested the compound can slow the development of age-related diseases and increase lifespan. It is yet to be conclusively replicated in adults. "The effects of resveratrol were modest but they consistently point towards beneficial metabolic adaptions," said Prof Patrick Schrauwen of Maastricht University in the Netherlands, who led the new study. Although the chemical is found naturally in grape skin and red wine, there is no suggestion that it would be possible to ingest enough of it from these sources to gain the beneficial effect.
Actwell’s Resveratrol can provide substantial levels of this valuable resource in liquid form to meet the current daily accepted ingest level.
This full news article can be viewed through the following link from the Guardian newspaper. http://www.guardian.co.uk/science/2011/nov/01/resveratrol-pills-exercise-low-calorie
November 1st 2011
Sell By Dates to Be Removed from Packaging
As of September 15th 2011 the UK Government has decided products do not need a clarification date showing when a product must be sold by instead will have a date that shows when a product is at its best.
The only exception to this rule is for certain produce such as soft cheese, meet, fish, eggs and ready meats which will have to carry a “Use by” label.
This ruling was explained in the Telegraph newspaper on September 15th 2011 (link shown below)
The British Government was aware that over £12 billion worth of good produce was ending up in the bin every year due to people being confused by the meaning of the dates on food. Environment Secretary Caroline Spelman said the Government wanted to make people better aware and to hopefully stop money being wasted on food that was totally healthy to eat.
In future a “best by date” will be indicated on food showing when the product is at it highest quality level but allowing products after this date that are still acceptable for consumption to be used.
It was stated that most households would be saving in excess of £50 per month or £650 per year by having a better understanding of when foods are edible.
http://www.telegraph.co.uk/foodanddrink/8764091/New-rules-scrap-sell-by-date.html
Annie Dawson – GQHP
We are delighted and excited by the addition of Annie a Hypnotherapist to the ranks of our clinic. Annie has helped in the development of a new form of therapy called the “Virtual Gastric Band”. Using the techniques and procedures involved with this specific form of hypnotherapy, it is possible to help people with BMIs above 35 avoid the risks of undergoing surgery. BMI is the measure used to gauge obesity.
BMI = [weight in kilograms]/ [height in metres] x [height in metres]. Or use this calculator courtesy of the BBC
A DEFINITION OF HYPNOTHERAPY
In 1973, Dr. John Kappas, Founder of the Hypnosis Motivation Institute, wrote and defined the profession of a hypnotherapist in the Federal Dictionary of Occupational Titles:
· Induces hypnotic state in client to increase motivation or alter behaviour patterns
· Consults with client to determine nature of problem
· Prepares client to enter hypnotic state by explaining how hypnosis works and what client will experience.
· Tests subject to determine degree of physical and emotional suggestibility.
· Induces hypnotic state in client, using individualized methods and techniques of hypnosis based on interpretation of test results and analysis of client's problem.
· May train client in self-hypnosis conditioning
UK National Occupational Standards
In 2002, the Department for Education and Skills developed National Occupational Standards for hypnotherapy linked to National Vocational Qualification based on National Qualifications Framework under The Qualifications and Curriculum Authority. And thus hypnotherapy was approved as a stand-alone therapy in UK. NCFE a national awarding body issues level four national vocational qualification diploma in hypnotherapy.
UK Confederation of Hypnotherapy Organisations (UKCHO)
The regulation of the Hypnotherapy Profession in the UK is at present the main focus of UKCHO, a non-profit making umbrella body for hypnotherapy organisations, recognised as such by the Prince's Foundation for Integrated Health which is the body tasked by the Government to oversee the regulation of the Complementary and Alternative Medicines (CAM's) in the UK.
Founded in 1998 to provide a non-political arena to discuss and implement changes to the profession of Hypnotherapy, UKCHO currently represents 9 of the UK's professional hypnotherapy organisations and has developed standards of training for hypnotherapists, along with codes of conduct and practice that all UKCHO registered hypnotherapists are governed by.
As a step towards the regulation of the hypnotherapy profession UKCHO's website now includes a National Public Register of Hypnotherapists who have been registered by UKCHO's Member Organisations and are therefore subject to UKCHO's professional standards. Further steps to full regulation of the hypnotherapy profession will be taken in consultation with the Prince's Foundation for Integrated Health.
October 21 2011
Food Supplements, Vitamins and Minerals
There is a current series of debates promulgating the impact of vitamins and minerals. The study quoted on the BBC today is based on US findings in the State of Iowa. Actwell International’s view is more focused on the individual wherever they are located.
The body is a brilliant machine that can self judge its daily requirements of the various minerals, vitamins and other substances it requires for normal functionality. “What is does need, it retains and what is not required it dispels through normal waste (Prof. Keith Abel 1983).
As with all food supplements, moderation is the best maxim to follow. Too much of a specific “rich” nutrient could lead to discomfort, and in severe cases a toxic reaction, but the latter is a rare occurrence; too little could lead to continuous and enduring potential problems which usually become more difficult to cure with the advent of age.
Overall, we recommend the “Mercedes Benz” principle of preventative (body) maintenance. Fully recharge the body battery, replace or repair broken or worn out parts and enjoy many future years of gentle “motoring”. It is clearly evident that many of the additional lubricants (food supplements) promoted prolong life and deliver a better performance !
http://www.bbc.co.uk/news/health-15238610
October 11 2011
A need for Actwell’s Vitamin D products
The BBC Breakfast TV show highlighted in an article today, October 4 2011, the revelation that fair people are prone to suffer from a Vitamin D deficiency.
Whilst the simple solution is to gain more exposure to the sun, this could lead to a potential skin cancer issue. “Clearly, for this reason, increasing sun exposure is not the way to achieve higher vitamin D levels in the fair-skinned population, say the researchers. But taking supplements could be” the BBC announced.
The BBC continued that supplements are already recommended for groups at higher risk of deficiency. This includes people with dark skin, such as people of African-Caribbean and South Asian origin, and people who wear full-body coverings, as well as the elderly, young children, pregnant and breastfeeding women and people who avoid the sun.
"However, fair-skinned individuals who burn easily are not able to make enough vitamin D from sunlight and so may need to take vitamin D supplements."
Hazel Nunn, of Cancer Research UK, said: "It is about striking a balance between the benefits and harms of sun exposure.
"People with fair skin are at higher risk of developing skin cancer and should take care to avoid over-exposure to the sun's rays.
Actwell’s Vitamin D products for Adults or Kids, provides natural, high potency Vitamin D in an advanced, water-based bioactive nutrient liquid without the need for exposure to the sun.
Links:
www.bbc.co.uk/news/health-15151930
October 4 2011
ACTWELL INTERNATIONAL SPECIALIST CONSULTING PARTNERS
CONSULTANT DIETICIAN – Philippa Marshall
The Actwell International team are delighted to welcome Philippa Marshall, a highly qualified dietician with over 18 years of experience in clinical dietetics. Philippa is registered with and regulated by the Health Professions Council (HPC) as a clinical dietician qualified to translate scientific facts about nutrition into advice to individuals and groups for lifestyle support and help with medical conditions that require dietary treatment.
Philippa’s expertise will enhance the Actwell team in a multitude of ways. She will help us to ensure that the products available to our customers are of the highest quality and effectiveness and at the leading edge of appropriate nutritional advice, whilst ensuring that product information for our customers is correct, based on the latest scientific evidence and easily understood. Philippa will also help the company to stay abreast of the latest scientific advances in nutritional matters, which in turn will allow Actwell to offer the most up-to-date products to benefit our customers. We also intend to further enhance the Actwell website to create a comprehensive information section.
Philippa has a broad range of experience across most areas of clinical dietetics and a particular interest in managing obesity, diabetes and education in diabetes, bowel disorders, dietary intolerance and evidence-based practice in nutrition for all ages and stages of life. As a person she is very approachable and down-to-earth. A personal consultation could help you to make better choices in nutrition without any unnecessary fad diets or products whether you have particular health concerns or simply want to improve your well-being.
At Actwell our aim is to provide common-sense guidance and products designed to enhance the well-being of all our clients without making the choices too complex or overwhelming.
A personal confidential consultation can be arranged directly with Philippa through the ‘Ask A Dietician’ button on the Actwell International website.
October 4 2011
| 
