Category Archives: Diet

AQJ 10: GAPS from a kid’s perspective: Isaac’s journey so far

This week we have a very special guest – Jo’s son, Isaac, who is the main reason her family began GAPS. Isaac is 13 years old, and very eager to share his experiences with changing his diet and how it has helped him to heal and recover from severe OCD.

Just six months ago, Isaac was so sick that he couldn’t feed himself, dress himself, or cope with everyday life. His fears, phobias and anxiety had totally crippled him. His family were also struggling to cope, and this led to many changes in the household, including the change of diet to a gut-healing diet, in an effort to clear the fog in Isaac’s brain and make it easier for him to cope.

Listen to Isaac’s story as he tells how grateful he is that his mum made the decision to try GAPS, and what successes and struggles he’s had along the way. He also describes how GAPS has helped the rest of his family, and how his friends have helped and encouraged him through this difficult time.

Isaac hopes that through his experiences, other kids will be willing to try GAPS if they need to, knowing it really does help and is totally worth the initial ‘pain’ of letting go of the foods you love.

AQJ 09: Interview with Talisha Kendall: Healing IBS, Crohns Disease and Ulcerative Colitis, Naturally

Do you suffer IBS, Ulcerative Colitis, or Crohn’s Disease? Do you struggle with absorbing nutrients, and suffering from low energy levels, even though you eat well?

Have you ever been in a situation that requires urgent medical intervention and you know the decisions you make now will affect your entire life?

What would you do if your body was failing you and you had a newborn baby to support, on your own?

If any of these things sound familiar to you, then this podcast may very well change your life. It will most certainly change your perspectives on the current treatments available for people with gut issues.

Talisha Kendall faced these problems as a young, single mum, and her inspirational story of her journey back to good health will amaze you. Talisha shares her journey from successful model travelling the world, to a very sick young mum, separated from her baby and told her intestines needed to be removed if she was to survive, and how her life was completely changed through the decisions she made.

Talisha is the designer of Little Mashies Reusable Squeezie Pouches, and you can contact her through her website:

Episode #51: From Fit to Fat to Fit with Drew Manning

This week The Wellness Guys interview Drew Manning.  Have you ever looked at a super fit guy and thought, they are just lucky, it is easy for them or they have no idea what it is like for me. Well that … Continue reading

Becky Holman:Mutated Wheat for Breakfast?

Think about that the next time you treat yourself to your favorite breakfast cereal.

There’s still a debate in the nutrition community on whether wheat and wheat products are actually good for humans. The rise of celiac disease, a severe aversion to gluten, along with the common allergies to wheat in almost everyone tends to support deleting wheat from nutritious diets.

Even with the positive nutrients in wheat, one thing is certain: Most breakfast cereals are not good for you. The reason is the industrial processing that the wheat goes through to become your favorite cereal. Here’s how the “extrusion” process is explained by Sally Fallon Morell, M.A., in the March/April ’11 Well-Being Journal:

“Giant corporations take the grains from the farmer, paying a pittance for them, make them into a slurry and put them in a machine called an extruder. The grains are forced out of a tiny hole at high temperature and pressure, which shapes them into little o’s and flakes, or shreds them or puffs them. These are then subjected to sprays that give a coating of oil and sugar to seal off the cereal from the ravages of milk and to give it crunch.”

The extrusion process destroys much of the grains’ nutrients, including the fatty acids, and amino acids like lysine are damaged and mutated. In fact, Morell claims the process turns the proteins in grains into “neurotoxins.”

And listen to this: In the early ’60s researchers at the University of Michigan in Ann Arbor divided 18 rats into three groups: Group 1 got cornflakes and water, group 2 got the cardboard box the cornflakes came in and water, and group 3, the controls, got rat chow and water. The rats in group 3 remained in good health throughout the experiment, The rats eating the cardboard eventually died of malnutrition, but they lived longer than group 1, which was getting the cornflakes. Apparently there was more nutrition in the box than in the cereal inside it. Think about that the next time you treat yourself to your favorite breakfast cereal.

Source –

Soja para reduzir o colesterol?

Segundo a revista Performance, “Uma análise transversal de 57 estudos sobre a soja permitiu a uma equipa de investigadores americanos descobrir mais um dos benefícios deste alimento. Os dados vão ser apresentados no Sexto Simpósio Internacional sobre Soja e Prevenção das Doenças Crónicas, que decorre em Chicago.

Duas doses desta proteína diária crua parecem contribuir para reduzir os níveis de colesterol no sangue em cerca de 9 por cento. Quando submetida a altas temperaturas, a soja perde grande parte das suas qualidades – excepto no tofu, em que as proteínas já estão estabilizadas. É por isso que estes benefícios não se obtém através da ingestão de alimentos enriquecidos com soja, como cereais e barras.

“As proteínas da soja aumentam a actividade dos receptores de baixa densidade da lipoproteína, principalmente no fígado, que elimina o colesterol do corpo”, explicou o responsável pelo estudo. Que recomenda ainda a soja seca, em alimentos ou vitaminas, e uma ingestão com regras e a horas certas, tal como um medicamento.  

A soja tem vindo a revelar-se, para além de uma das fontes de proteína vegetal mais saudáveis, um alimento antioxidante, que ajuda a reduzir os riscos de doença cardíaca e a prevenir alguns tipos de cancro.”

Original – Aqui

Omega 3 – Ácidos Gordos Essenciais

Os ácidos gordos Omega 3, como o ácido alfa-linolênico, ácido eicosapentaenóico e o ácido docosahexanóico, são ácidos carboxílicos poliinsaturados, em que a dupla ligação está no terceiro carbono a partir da extremidade oposta à carboxila. São chamados de “essenciais” porque não podem ser sintetizados pelo corpo e devem ser consumidos sob a forma de gorduras.

A ingestão do Omega 3 auxilia na diminuição dos níveis de triglicerídeos e colesterol (LDL), enquanto pode favorecer o aumento do colestrol (HDL) [1]. Possui ainda importante papel em alergias e processos inflamatórios, pois são necessários para a formação das prostaglandinas inflamatórias, tromboxanos e leucotrienos

Os ácidos gordos polisaturados de cadeia longa como o Omega 3 previnem a doença cardiovascular e diminuí a incidência de colesterol. Outros estudos demonstram a sua eficácia no tratamento da depressão e mesmo de doentes oncológicos.

Adicionalmente existe estudos que comprovam a sua eficácia na redução de peso derivado ao seu efeito catalisador na gordura corporal.

As principais fontes de Omega 3 são os peixes de água fria (atum, salmão, cavala), o azeite e nos frutos oleoginosos como a amêndoa, noz ou castanha.