Skip to content


GI and GL explained

White bread and brown bread

The Glycaemic Index (GI) of a food is a classification of its ability to raise blood glucose after consumption. Only carbohydrates, which metabolise to glucose, have a GI classification. Pure glucose is the benchmark and has a GI of 100. Low GI foods are recommended because they result in a lower glycaemic response. A low…

Read More

Too much acid?

Green nutritional powder

Do you ever feel bloated, weak and lethargic or find it difficult to lose weight despite your best efforts to exercise and eat well? It could be that your system is too acidic to function optimally. Many of your metabolic reactions require a slightly alkaline environment to function efficiently. Blood needs to remain within a…

Read More

Resveratrol and vitamin D for immunity

Resveratrol and vitamin d for immunity

I’m often talking about resveratrol, the polyphenol found in red grape skins, which has proven ability to prevent structural changes in brain tissue leading to dementia. Perhaps it’s one of my favourite topics because I can think healthy thoughts while enjoying a glass of red wine. Well, a study published in the Journal of Wine…

Read More

Magnesium: the anti-stress mineral

Magnesium the anti-stress mineral

Magnesium is essential to several hundred enzymatic reactions in our bodies. It assists in the production of energy, nerve transmission, protein synthesis, blood vessel dilation and muscle relaxation. While calcium is needed to stimulate the contraction of myofibrils in muscles, magnesium stimulates their release and relaxation. It also relaxes smooth muscle located in the gastro-intestinal…

Read More

Is chocolate really good for you?

Dark Chocolate good for you?

If you’re like me, any new study on the health benefits of chocolate is like music to your ears (or a party in your mouth). But is a little bit of information dangerous? Let’s look at the pros and cons of chocolate and sort out what type of chocolate is best for your health. Most…

Read More