ENews
Optimum Nutrition
APRIL 2011
Sensible
Sustainability
nEWS VITAMIN D NEWS VITAMIN B12 DEFICIENCY LINKED TO UNEXPLAINED
CHRONIC COUGH ION CONFERENCE EAT MORE PROTEIN WITHOUT MORE MEAT:
THE TOP 10 NON-ANIMAL SOURCES BooK REVIEW – THE JUICE DIET CoVER StoRy
SENSIBLE SUSTAINABILITY SCIEntIFIC MontHly MILK PROCESSING RECIPES
SPROUTING RECIPES AND RECIPES TO HELP FERTILITY CASE StUDy IBS
1 | OPTIMUM NUTRITION ENEWS |APRIl 2011
|
ISSUE 3
A WORD
ENEWS team
from the
Dear Reader,
Welcome to the April issue of Optimum Nutrition
ENews. You may have noticed our new logo on the
front cover. We are in the process of rebranding and
modernising our image. Some of you may have
seen it on our posters at the Vitality Show or other
communications from us. The website is still under
construction but will have new features to enhance
your ION experience. We will also be launching a
new Membership scheme, so do keep an eye out for
news releases.
As part of the changes we are delighted to announce
the Institute for Optimum Nutrition 2011
Conference: New Beginnings, The Nutritional
Needs of Procreation on 18th June 2011, an event
not to be missed as this will be part of an ongoing
series to update your knowledge. Please see page 4
for more details.
We have also secured a special deal with Bonusan
for ION graduates. You can have a £100 discount to
attend their two day seminar on Introduction to
Clinical Psychoneuroimmunology. This will serve
as a very good introduction to the Post-Graduate
Diploma in Clinical which starts in September. We
highly recommend the Diploma course for those
who want to add a further dimension to their
practice. See page 14 for details.
In this issue, Gail Wilson DipION, in our cover story,
looks at sustainable food, what it means and how
to achieve sustainability. She also provides some
highlights from an interview with Stephanie Wood,
Campaign Director of the charity School Food
Matters, which promotes healthy eating along with
growing, cooking and sustainable food in schools.
In her second of three Scientific Reviews on milk,
Claire Braysher DipION reviews research into the
processing of milk and the implications on health.
ION’s Monika Tratnik shares the health benefits of
sprouting and provides some practical tips and
recipes.
As April is National IBS Awareness Month and IBS
is a common digestive problem amongst children,
Alison Peacham DipION shares a case study from the
ION Children’s Clinic.
Vitamin D News
Vitamin B12 Deficiency linked to
unexplained chronic cough
Nutri Seminars – Effective, Clinically
Proven Approaches & the Latest
Research in Detoxification – various
dates in May
04 ION Conference – 18th June 2011
05 Eat MORE Protein Without MORE Meat:
The top 10 non-animal sources by Ian
Marber DipION (as published in the Mail
on Sunday)
07 Calling ION Graduates!
08 BOOK REVIEW – The Juice Diet by
Christine Bailey
09 COVER STORY:
Sensible Sustainability By Gail Wilson
12 ION Workshop – ‘How to’ of healthy
weaning – 5th May 2011
APRIL 2011
|
ISSUE 3
Editor
Gail Wilson dipION
Contributors
Gail Wilson dipION
(Cover Story & Book Review)
Ian Marber dipION
Claire Braysher dipION
(Scientific Monthly)
Alison Peacham dipION
(Case Study)
Monika Tratnik (Recipes)
Design
Finally, we would like to draw your attention to our
next workshops and CPD events, details of which are
advertised in this issue and on our website at www.
ion.ac.uk/cpdseminars.htm.
Jonathan Phillips
jon@toccatadesign.com
We hope you enjoy this issue and wish you the best
of health,
Subscriptions
the ENEWS Team
If you like what you read and you are interested
in writing for us, then we would like to hear from
you. You can drop us an email at onenews@ion.
ac.uk and we will get back to you with further
information.
In this issue...
03 NEWS
ENews
Optimum Nutrition
13 ION Open Day – 21st May
14 Bonusan 2 Day Course – Introduction
to Clinical Psychoneuroimmunology –
8th & 9th June 2011
15 SCIENTIFIC MONTHLY
Milk Processing – homogenisation and
pasteurisation by Claire Braysher
18 ION seminar –‘Parkinson’s Disease:
Specialised Nutritional Management’ –
12th May 2011
19 RECIPE SPOTLIGHT
Sprouting Recipes by Monika Tratnik
22 ION Seminar – Cancer Signs and
Natural Approaches
23 ION Home Study Course
24 SUCCESS STORIES: IBS
by Alison Peacham DipION
26 The ION Clinic
2 | OPTIMUM NUTRITION ENEWS | APRIl 2011
Gail Wilson
020 8614 9052
gail.wilson@ion.ac.uk
General Enquiries
onenews@ion.ac.uk
Optimum Nutrition monthly
is provided by the Institute for
Optimum Nutrition. The editorial
expressed in this title are not
necessarily those of the publisher.
ION does not recommend or
guarantee third-party products
advertised or mentioned in this
newsletter. Errors or omissions are
in no way the responsibility of ION.
Information is correct at the time of
distribution. ION advises that you
consult a health professional (e.g.
nutritional therapist, GP) before
embarking on a nutritional regime.
The Institute for Optimum Nutrition,
Avalon House, 72 Lower Mortlake Road,
Richmond, Surrey, TW9 2JY.
Company No. 2724405
Registered Charity No.1013084
NEWS
Vitamin D3 more potent
than vitamin D2?
There has been much research into the efficacy of
vitamin D2 and vitamin D3, both of which are available in
supplement form.
In 2008, Holick MF et al. found vitamin D2 to be as effective as D3
at maintaining circulating levels if 25-hydroxyvitamin D, 25(OH)D, a
measure of vitamin D status.
All be it on a very small scale of 33 healthy adults, a recently
published single-blind randomised trial in the Journal of Clinical
Endocrinology & Metabolism showed vitamin D3 to be of more
benefit. The subjects were given 500IU of either vitamin D2 or D3 for
12 weeks and the results showed that vitamin D3 was approximately
87% more potent at raising and maintaining 25-hydroxyvitamin
D. Vitamin D3 also raised subcutaneous fat of vitamin D3 nearly
threefold higher than with vitamin D3 and increased storage
compared to vitamin D2.
Reference:
Heaney RP et al (2010) Vitamin D3 is more potent than vitamin D2 in humans.
Journal of Clinical Endocrinology & Metabolism. doi:10.1210/jc.2010-2230
Vitamin D deficiency
is associated with
higher allergy risk
UltraClear Plus pH
EFFECTIVE, CLINICALLY PROVEN
APPROACHES & THE LATEST
RESEARCH IN DETOXIFICATION
Presented by Sarah Gill BSc
DO YOU SEE PATIENTS WITH THE FOLLOWING SYMPTOMS?
Come along to this hands-on lecture to find out how to support
their detoxification pathways:
• Low energy / fatigue • Weight gain
• Mood swings
• Irritability
• Depression
• Dermatitis
• Hypo/hyperglycaemia • Premature aging
• Allergic symptoms
• Hormonal imbalances
• Digestive dysfunction • Grey shadows under the eyes
• Increased allergic reactions or intolerance
Belfast –
Tuesday 10th May
6-8pm – S0311
Edinburgh – Wednesday 11th May
6-8pm – S0411
Manchester – Tuesday 17th May
6-8pm – S0511
Bristol –
Wednesday 18th May
6-8pm – S0611
London –
Thursday 19th May
6-8pm – S0711
Places at these events are limited and at just £25 are bound
to sell quickly. Book early to secure your place. Simply call
our dedicated seminar team on freephone 0800 634 0276.
Students receive 20% discount.
3 | OPTIMUM NUTRITION ENEWS | April 2011
In the past few months we have highlighted
the many benefits of vitamin D, particularly for
immunity and bone health.
Now, results from the US National Health and
Nutrition Examination Survey 2005-2006, published
in the Journal of Allergy and Clinical Immunology,
show increased allergic sensitisation to environmental
and food allergens in children and adolescents with
vitamin D deficiency. Vitamin D levels of less than
15 ng/mL were associated with peanut, ragweed and
oak allergies. The Vitamin D Council states that levels
should be above 50 ng/mL.
The authors concluded that vitamin D deficiency is
associated with higher levels of IgE (a protein made
in response to allergens by the immune system)
sensitization in children and adolescents.
Reference:
Sharief S et al (2011) Vitamin D levels and food and environmental
allergies in the United States: Results from the National Health
and Nutrition Examination Survey 2005-2006. The Journal of
Allergy and Clinical Immunology. doi:10.1016/j.jaci.2011.01.017
New Beginnings
The Nutritional Needs of Procreation
Conference 2011
Saturday 18th June 2011
HALLAM CONFERENCE CENTRE
44 HALLAM STREET, LONDON W1W 6JJ
Tickets are now on sale for the
Institute for Optimum Nutrition 2011 conference, an event not to be missed.
The focus of the conference is the nutritional needs of creating life,
from pre-conceptual care through to breast-feeding.
The rich and exciting programme includes a wide range of highly respected speakers,
each selected to present the latest research and findings in their specialist fields.
If you are a Nutritional Therapist, complementary practitioner or just interested in
the nutritional needs of procreation, then call now to book your place.
of
tage FFER
n
a
v
O
ad
Take LY BIRD ore
f
AR
be
our E nd book 2011
a
May
20th
As places are selling fast, make sure
you take advantage of the Early Bird
Offer to ensure you don’t miss out on
this major event!
Early Bird Offer before 20th May 2011
Bookings after 20th May 2011
ION members/students
£89
£99
£79
Programme
Starting at the Beginning
Nutrition and Pregnancy
Folic Acid – an update
Obesity, Fertility and Pregnancy
EFAs and Gene Expression
The Need for Probiotics
Maternal Nutrition and the HPA axis
Postnatal Depression
Case Studies
4 | OPTIMUMFor
NUTRITION
ENEWS | Aprilplease
2011
further information,
Belinda Barnes, Foresight
Prof. David Barker
Gill Yaz, ASBAH
Lowri Turner DipION
Prof. Michael Crawford
Dr. Nigel Plummer
Dr. Tom Fox
Alex Rock DipION
Nicola Moore DipION,
Alison Peacham DipION,
Lisa Patient DipION
call 020 8614 7800 or visit www.ion.ac.uk
Eat MORE protein
without MORE meat
By Ian Marber DipION, The Food DoctorTM
Since the nineties, interest in raw nutrition has been on an
impressive increase. The raw food products have been taking
over a serious part of shelves in health food shops.
T
he following article was originally published in the
Mail on Sunday online on 13th March 2011.
There was this chap, Stanley Green – you might have
heard of him – who trudged the West End of London for
more than two decades carrying a placard that advocated
Less Lust From Less Protein.
as incomplete. All animal proteins are complete, but there
are alternatives.
Here I outline my top 10 non-meat sources that I
recommend to patients. A typical
portion or serving is 3oz (80g).
His wacky theory, outlined in the booklet he sold, was
that protein made people aggressive. Stanley died
in 1993, and his placard is now in the Museum of
London. But it seems his argument lives on.
QUINOA
Now available from most
supermarkets, quinoa is a
wholegrain that is a good
source of protein and is
rich in fibre, too. Unusually
for a grain, quinoa offers
an impressive 13 per cent of
complete protein.
Last month the Government announced new health
guidelines that we should all eat no more than 1lb
of red meat a week, due to cancer risks. That’s about
one 8oz steak and two pork chops.
Critics rightly voiced concerns that this would mean
many of us would not be getting the protein the human
body needs for growth and maintenance.
The Food Standard Agency currently recommends that
around 15 per cent of our daily diet should be proteincontaining foods.
So how do we make up the shortfall without eating
more meat?
Well, for a start, don’t ditch your weekly steak. Just add
some of the wide range of non-animal sources of this
vital nutrient.
Proteins are broken down in the stomach to provide
amino acids, which in turn do everything from forming
skin, organs, blood cells, and the immune system, to
creating hormones and neurotransmitters.
There are 23 different types of amino acid, found
in all foods. Eight of these, known as essential
amino acids, must be obtained from food.
The body breaks these down to manufacture the
remaining 15, which are called nonessential.
The protein containing foods that provide essential
aminos are known as complete proteins, and the others
5 | OPTIMUM NUTRITION ENEWS | APRIl 2011
When buying uncooked, simmer in water like
you would with rice – adding some vegetable or chicken
stock enhances the nutty flavour. Quinoa can also be
found ready-cooked, making an excellent fast food. Just
two and a quarter portions contains a chicken fillet’s
worth of protein.
AVOCADO
Avocado is two per cent complete protein and it also
contains fibre, which aids healthy digestion
Unusually for a fruit, avocado does contain
protein as well as carbohydrates and omega 6
essential fats, which can help reduce low-density
lipoprotein, the unwanted type of blood
cholesterol.
Avocado is two per cent complete
protein – only a little less than whole
milk – and it also contains fibre, which
aids healthy digestion. In terms of
protein content, 15 avocados equal
one chicken fillet.
Eat MORE protein without MORE meat
COCONUT (MILK AND FRESH)
PEAS
Fresh or frozen, peas are rich in
fibre, Vitamin K and minerals
as well as Vitamin C.
The protein content is
about five per cent, and as peas aren’t a
complete protein, combine them with chick
peas or brown rice, or top with grated cheese
to get the whole range of amino acids.
Most often associated with Asian
food, coconut is a complete protein
but is also rich in fibre. Be careful of the
fat content as coconut flesh is high in
saturated fat.
Use the milk or grate flesh over rice or
make a Thai curry with peas and rice.
Nine servings equals one chicken fillet.
BROWN RICE
CHICK PEAS
Brown rice is a wholegrain that
is rich in minerals as well
as a high-fibre food which
gives it a low score on the
glycaemic index.
Low in fat and yet high in protein, chick
peas are a great addition to the diet.
They are inexpensive, too, so make
a nutritious low-cost alternative to
poultry and meat. Chick peas are 23
per cent protein, but aren’t complete, so
mix with another bean, some rice or, as in
houmous, some sesame seeds.
It contains around 2.5 per
cent protein. Not complete,
so combine brown rice with
other incomplete proteins to offer
all the essential amino acids.
MISO SOUP
Made from fermented soya beans,
miso soup is a traditional
Japanese food. Soya beans
contain isoflavones that
can help reduce overall
cholesterol and also
combat hypertension, and
offer more than 12 per cent
complete protein.
Miso also contains probiotics
similar to those that are found
in live yogurt, so can help combat
bloating and improve digestion. Three
bowls equals one chicken fillet.
PEANUT BUTTER
Peanuts contain resveratrol, the same antioxidant found in red
wine, which helps protect the heart
Peanut butter is 28 per cent protein, and contains
monounsaturated fats which can offer some degree of protection
against cardiovascular disease.
Peanuts also contain resveratrol, the same antioxidant found
in red wine, and protective of heart health. It is an incomplete
protein.
6 | OPTIMUM NUTRITION ENEWS | APRIl 2011
BEETROOT
Beetroot is low in calories and rich in several antioxidants,
including betanin, which has anti-inflammatory properties
and promotes efficient liver function. It is a complete
protein and so useful to add to other protein foods.
Six small beetroots equal one chicken fillet.
three per cent complete
protein.
OATS
These are just under three per cent complete protein.
Oats are also rich in betaglucans which have been shown
to reduce overall cholesterol levels. Oats are rich in
manganese and a good source of selenium, both potent
antioxidants.
Oats have a low score on the glycaemic index and can
help keep you feeling fuller for longer. Eleven servings
equal one chicken fillet.
www.thefooddoctor.com
Calling ION graduates!
ION is keen to strengthen its network of graduates and improve
good practice, the flow of knowledge, research and publishing.
Would you like to write in one of our publications?
We always like to hear from talented writers who wish to share their knowledge
and recent research.
Would you like to present one of
our short courses or workshops or
Taste of Optimum Nutrition Days?
As you know, we are continuing to build
our programme of CPD events and short
courses throughout this year (see http://
www.ion.ac.uk/cpdseminars.htm for more
details).
We are interested in hearing from
enthusiastic, actively practicing
Nutritional Therapists with ideas for
presentations to both members of the
public and other practitioners.
We are also offering A Taste of Optimum
Nutrition days, the aim of which will be
to inform the public about ION and its
services and courses, as well as educating
them about the importance of nutrition.
We also wish to promote our graduates so
we would like to give ION graduates the
opportunity to talk at these events about
the role of nutrition in general and their
career, present a short workshop or case
studies and promote their business. Initially,
these events will be held at ION, with a
view to extending them further if possible.
Do you have any feedback on our
CPD events?
We would also really appreciate any
feedback on the topics we are already
covering and any requests for areas in
which you would like to update your
knowledge.
If you are interested in presenting, writing
or have any feedback or requests please
do get in touch by sending an email to
onenews@ion.ac.uk
more information,
7 |For
OPTIMUM
NUTRITION email
ENEWSinfo@ion.ac.uk
| APRIL 2011 or visit www.ion.ac.uk
Many thanks!
BOOK REVIEW
by Gail Wilson
The Juice Diet
by Christine Bailey (ISBN 978-1844839483)
You may recognise the name Christine Bailey from some of the
delicious recipes she has provided for ENews over the last few
months. The Juice Diet contains 100 nutritious, colourful and delicious
recipes to awaken your taste buds. The book gives clear menu plans
for different durations from a weekend plan to a week plan and a
maintenance plan, as well as juices for beauty, power juices for people
wishing to improve energy levels and immunity juices. Combinations
of vegetables and green foods as well as fruits are used and concise
details given of the nutritional benefits of the juices.
After the indulgences of Christmas and
New Year and being impressed by my
colleagues following a three week raw
food diet, I decided it would be a good
time to try to invigorate myself and so
embarked on a juice diet.
I must say that I do love juices and the
way they make me feel in general so
thought this would be an easy “challenge”
for me. On completing the quiz, which
guides you to the right plan for you and,
having been run down over the winter
months, I decided to do a weekend juice
diet.
Doing the weekend juice diet made me
realise that I had become a little lazy in
terms of making juices at home. It did
require planning to buy all the ingredients
but buying the lovely fresh produce is
never a chore as far as I’m concerned. My
hunger was kept at bay by just having a
juice for breakfast and by the end of the
plan (which I actually did during the week
rather than the weekend due to social
commitments), I certainly felt lighter,
cleaner and less sluggish.
8 | OPTIMUM NUTRITION ENEWS | April 2011
COVER
STORY
Sensible
Sustainability
by Gail Wilson DipION
With increasing concern for the environment, our health and for animal
welfare, the term sustainable food seems to have become very fashionable.
More restaurants and shops are providing so called sustainable produce but
how do we go about ensuring we consume sustainably?
ION
is very keen to promote a
sustainable lifestyle, including
sustainable food. But what does
this mean? It is really about rethinking the food we
consume, where it comes from and the impact it
has on the environment. In this article, we lead you
through the principles of sustainable food and also
give some highlights of an interview with Stephanie
Wood, Campaign Director of the charity School
Food Matters.
The working definition used by Sustain, the alliance
for better health and farming, is that sustainable
food should be produced, processed and traded in
ways that:
 contribute to thriving local economies and
sustainable livelihoods – both in the UK and,
in the case of imported products, in producer
countries;
 protect the diversity of both plants and animals
(and the welfare of farmed and wild species),
and avoid damaging natural resources and
contributing to climate change;
 provide social benefits, such as good
quality food, safe and healthy products, and
educational opportunities.1
Surely this is a sensible way of living but how can
we put this into practice? Again, Sustain gives
some suggestions by defining the following seven
principles of sustainable food:
9 | OPTIMUM NUTRITION ENEWS | APRIl 2011
 Use local, seasonally available ingredients
as standard, to minimise energy used in food
production, transport and storage. (Click here to see
our article on the benefits of seasonal eating in the
October 2009 issue of ENews) – link to: http://www.
ion.ac.uk/on_enews/issue_10_nov_09.pdf
 Specify food from farming systems that minimise
harm to the environment, such as certified organic
produce.
 Limit foods of animal origin (meat, dairy products
and eggs) served, as livestock farming is one of the
most significant contributors to climate change,
and promote meals rich in fruit, vegetables,
pulses, wholegrains and nuts. Ensure that meat,
dairy products and eggs are produced to high
environmental and animal welfare standards.
 Exclude fish species identified as most ‘at risk’
by the Marine Conservation Society, and choose
fish only from sustainable sources – such as those
accredited by the Marine Stewardship Council.
 Choose Fairtrade-certified products for foods and
drinks imported from poorer countries, to ensure a
fair deal for disadvantaged producers.
 Avoid bottled water and instead serve plain or
filtered tap water in reusable jugs or bottles, to
minimise transport and packaging waste.
 Promote health and well-being by cooking with
generous portions of vegetables, fruit and starchy
staples like wholegrains, cutting down on salt, fats
and oils, and cutting out artificial additives. 2
COVER
STORY
Sensible Sustainability
Bringing up children with these principles
in mind is quite a challenge. We have
asked for some answers...
Stephanie Wood from School Food
Matters (SFM) kindly took time to talk
to ENews about its work, achievements
and challenges. The charity’s mission
goes further than just providing healthy
meals but also “to ensure that every child
enjoys fresh sustainable food at school
and understands where their food comes
from.” To achieve this mission, SFM
listens to schools, parents and children,
using the support and encouragement
of parents and governors. Together,
they urge local authorities to improve
school meals and to support food
education through growing, investing
in kitchens, cooking, and links with
local farms. They organise school healthy cooking
sessions with chefs, where the children really get
involved and the recipes go on their website to
encourage children to cook at home with their
parents.
SFM was first brought to ION’s attention by
Zac Goldsmith, MP for Richmond Park who
visited ION last year. The charity was set up by
Stephanie in 2007 in the boroughs of Kingston
and Richmond in Surrey upon her return to the
UK after living in
Australia. There, her
children ate fresh
fruits and vegetables
grown at their school.
But she experienced
“absolute shock at the
state of the school food
in the UK” at that time
and feels passionately
that “we need to be
offering children at least
one fabulous nutritious
balanced meal a day that is a duty of care”.
She was keen to change
the standards and pass
on her passion for
growing and cooking
food. At this time,
Jamie’s School dinner
campaign was high
profile and Stephanie
met Zac Goldsmith,
with whom she shared a
10 | OPTIMUM NUTRITION ENEWS | April 2011
“
... we need to
be offering
children at
least one
fabulous
nutritious
balanced
meal a day that is a duty
of care.
background in environmental
campaigning (Stephanie used
to do volunteer work for
Greenpeace).Together they
worked on an action plan
to transform school food in
these two London boroughs,
a model they hoped could be
replicated across the country.
She recounts that the launch
of SFM also coincided with
a report called ‘Concrete
Children’, which showed what
she describes as “a frightening
disconnect between children
and the food they eat.” At the
time, a primary school Head Teacher commented
to Stephanie that children at his school could not
identify an onion and had no idea what it was.
This, she says, is partly due to families becoming
dependent on ready meals, growing up never having
seen a raw ingredient because they’ve never seen
their parents cook.
”
When asked if she finds that children are generally
interested in food and where it comes from,
Stephanie replied that they are, in a huge and
meaningful way, if given the opportunity. Farmers
are an important part of food education for children
and SFM (whose strap line is ‘farm gate to school
gate’) links with farms and encourages fun farm
visits and even school farms where practical.
Of course, there are always obstacles and the
biggest one to challenge the success of SFM was
getting the backing of local authorities - not
because they weren’t interested but due to lack
of resource; not having one person responsible
for school dinners or indeed public food provision
COVER
STORY
Sensible Sustainability
ION also plans to offer a short course on
how to implement these principles – look
out for more details to be announced.
Following the success of ION’s ‘How to’
of healthy eating for children workshop on
31st March, we will be holding a ‘How to’
of healthy weaning workshop 5th May with
Alison Peacham and Belinda Blake. Please
see page 12 for more details.
across the board within the boroughs and the
disappearance of Healthy School Coordinators.
Although the SFM charity works within the
boroughs of Richmond, Kingston and Kingston
in Surrey, it also partners with many national
organisations on food education projects such as
the Food for Life Partnership and Sustain, which
runs many local and national food campaigns
such as the Children’s Food Campaign, Food
Growing Campaign, Capital Growth (a food
growing campaign across London) and Good
Food on a Public Plate.
ION is committed to helping educate the public
in this very important area.
References
1. Eat well and save the planet! A guide for consumers on how to eat greener, healthier and
more ethical food.
A vailable from http://www.sustainweb.org/sustainablefood/, accessed 23/02/2011
2. http://www.sustainweb.org/sustainablefood/, accessed 23/02/2011
Resources
To find out more about guidelines on sustainable food or the work of
School Food Matters please visit the following websites:
Sustain – www.sustainweb.org
Food for Life Partnership – www.foodforlife.orgSoil Association www.soilassociation.org
Marine Conservation Society – www.mcsuk.org
Marine stewardship Council – www.msc.org/
School Food Matters – www.schoolfoodmatters.com
11 | OPTIMUM NUTRITION ENEWS | April 2011
Photos: School Food Matters
It remains to be seen what will happen under
the current government, with the reorganisation
of the School Food Trust and the abolition of
the Sustainable Schools Framework. Good and
bad eating habits start early in life and tend to
continue. We all know how hard bad habits are
to break once established, therefore children
should have access to fresh local produce, be
encouraged to have a passion for growing and
cooking and for healthy foods from an early
age. However, everyone, not just schools,
parents, the government and local authorities, is
responsible for making responsible food choices
to help the environment for current and future
generations. As Mahatma Gandhi said: “be the
change you want to see in the world”.
ION Short Courses
& CPD Events 2011
The ‘How to’ of healthy weaning
Putting the fun back into nutritious food!
C
ome along and meet like
minded mums who want to give
their babies the best possible
start. Babies are welcome!
This informal workshop combines
practical tried and tested ideas
and nutritional advice. Be inspired with
delicious recipes and easy
meal plans.
Explore how to support healthy growth
and development and find out:
When is the best time to wean?
How to make feeding fun
First foods and wonder foods
Golden rules for reducing the chance of your child developing allergies
How to overcome fussy eating and get in the good stuff!
Presenters
Alison Peacham (BEd Hons, DipION, MBANT)
Date and Venue:
Alison specialises in children’ s health and practices at
the ION Childrens Clinic in Richmond, Surrey. She has
extensive experience of a wide range of health problems
and is passionate about the powerful effect that food
can have on health and wellbeing. Alison is also an ION
lecturer and keynote speaker at conferences.
Thursday 5th May 2011 10.00 – 12.00
ION, Avalon House, 72 Lower Mortlake Road,
RICHMOND TW9 2JY
Belinda Blake (DipION, MBANT)
Belinda is an experienced nutritional therapist and a tutor
at ION. In addition to her private clinic, Belinda runs
cooking workshops for children to help introduce them to
healthy eating in a relaxed, fun and friendly environment.
Price:
Booking:
Contact Helen on 020 8614 7812 or book
online at www.ion.ac.uk/cpdseminars.htm
£15 payable on booking which covers
workshop information booklet and
refreshments.
Visit the ION website for more information about our short courses
workshops
(availableENEWS
on CDs| April
or class
based) www.ion.ac.uk
12and
| OPTIMUM
NUTRITION
2011
Open Day
Wednesday 21st May 2011
There is increasing interest in the importance
of nutrition to health and well-being.
Have you ever considered a career in nutrition?
With 25 years of experience, ION has trained some of the most
prominent Nutritional Therapists in the country.
Here at ION we believe that making a career change does not have to interfere with your
existing full time commitments. We provide various flexible options to suit everyone’s needs.
Next course intake is October 2011
Come to one of our Open Days and take the opportunity to:
1. Discuss you personal ambitions and needs
2. Meet our experienced tutors
3. Talk to our students
4. Learn about opportunities in nutritional therapy
5. Discuss the financial aspects of your study
6. See our professional clinics
Why should you attend our next Open Day?
ION Open Days enable our prospective students to find out everything about ION and the unique
courses we offer. The limited Open Day capacity allows us to assess your qualifications and needs
individually on the spot and provide advice.
Be our guest and receive a FREE consultation in our Teaching Clinic, or an exclusive 20% discount on a
consultation with one of our professional Nutritional Therapists.
Come along and see if nutritional therapy is for you!
Book a place on our next Open Day in Richmond and meet our staff and students.
For
information,
email
courses@ion.ac.uk
13 | more
OPTIMUM
NUTRITION
ENEWS
| April 2011 or visit www.ion.ac.uk
An Introduction to Clinical
Psychoneuroimmunology
Birkbeck University, London | 8 and 9 June 2011
A good foundation to the post-graduate Diploma in clinical
PNI starting in Autumn, 2011.
Under the auspices of the Natura Foundation, Bonusan is organising this two-day
introductory course in clinical psychoneuroimmunology (cPNI).
Leo Pruimboom MSc, Associate Professor at the University of Girona and
Psychoneuroimmunologist, will give a detailed overview of cPNI – the science
integrating psychology, neurology, immunology and clinical evidence.
Low-grade inflammation
The course will specifically focus on low-grade inflammation, which can cause the
immune system to become ‘hyperactive’. This uses up vital energy and nutrients
that are essential for the heart, brain and other organs. To restore immune
tolerance, the internal physical barriers of the human body need to be reinforced.
cPNI offers a comprehensive treatment protocol that makes optimum use of
nutrition and supplementation to rebalance the body’s energy. This can help
improve general health and support the recovery from certain chronic diseases.
Learn more about:
cPNI and what it can mean for your practice
the health implications of a 21st century diet
how to identify triggers of low-grade inflammation and how to avoid them
which nutritional risk factors activate the central stress axis and the
immune system
how to prevent immune reactions and restore your patients’ energy balance
Please visit www.bonusan.co.uk to learn more about this course or
to register. Students and graduates of ION and the University of
Westminster receive a £100 discount on this event. Do not forget to
provide the discount code (IW100) when registering for this course!
14 | OPTIMUM NUTRITION ENEWS | April 2011
BAN
appro T
ved
for
12 cre
dits
Scientific
Monthly
Milk Processing —
homogenisation and pasteurisation
by Claire Braysher
the bottle had to be shaken first to disperse the
cream – unless, of course, you wanted the top-ofthe-milk. This was necessary because milk is an
oil-in-water emulsion and if left to stand, the fat
rises and forms a cream layer. Homogenisation
is a mechanical process in which milk is forced at
high pressure (8-20 MPa) through a small hole. This
breaks up the fat into a greater number of much
smaller globules with a greater surface area and
results in even distribution through the milk without
separation2,3. Most cows’ milk is now homogenised
but some supermarkets do sell non-homogenised
milk from small dairies. However, both sheeps’
and goats’ milk contain smaller fat globules which
do not separate out and are considered naturally
homogenised.
M
ilk has contributed to the survival of
European man since the advent of dairy
farming by providing a reliable and
nutrient-rich food source at times when other
foods were scarce. Simulation models have clearly
demonstrated that the selective advantage of
producing lactase into adulthood co-evolved with
dairy farming1. However, in modern times, milk has
become a highly processed food, which is skimmed,
homogenised and pasteurised. The processes of
homogenisation and pasteurisation are described
below and potential health issues are discussed.
Homogenisation
Those of us who remember non-homogenised milk,
delivered by the milkman in bottles, will recall that
15 | OPTIMUM NUTRITION ENEWS | April 2011
Since industrial homogenisation alters the physical
structure of milk fat, it has been speculated to
affect the health properties of milk. High pressure
homogenisation (HPH) which is carried out at
higher pressures (50-100 MPa) is suggested to
combine the advantages of regular homogenisation
and pasteurisation in a single process. However, it
can affect milk components due to shear forces and
frictional heating4. Denaturation of the milk protein,
ß-lactoglobulin, was greater after HPH than after
heat treatment. HPH can also cause off-flavour due
to oxidation.
Homogenisation and allergy
Allergic individuals appear to tolerate untreated
cows’ milk and pasteurised but non-homogenised
milk, but not homogenised milk5. This may be
explained by the dramatically increased surface
area of milk fat on to which milk proteins can
adsorb, thereby increasing the amount of exposed
allergenic proteins. In untreated milk, antigenic
proteins are less exposed on the inside of casein
micelles5. Human studies have not proved that
homogenisation results in hypersensitivity, and
healthy, milk-tolerant adults have shown no
Scientific
Monthly
Milk Processing — homogenisation and pasteurisation
differences in their immunological
responses to homogenised and nonhomogenised milk6. However, the
possibility that homogenisation could
induce a different type of primary
immunisation to milk antigens in
immunologically intact infants has not
yet been excluded6.
Homogenisation and
atherosclerosis
Several decades ago, Kurt Oster
discovered antibodies to bovine
xanthine oxidase (XO) in the serum of
atherosclerotic patients. This led him
to hypothesise that homogenisation of
milk results in increased absorption of
intact bovine XO, an enzyme which then
damages vascular tissue by destroying the
protective lipid, plasmalogen, an essential
component of cardiovascular tissue. A
number of reviews have since critically
examined the experimental evidence and
found that it fails to support the hypothesis7,8.
Pasteurisation
The process of pasteurisation was named after
the French chemist and microbiologist, Louis
Pasteur, who discovered that the organisms that
caused spoilage of wine could be inactivated by
heat treatment. The process was later applied
to milk, which, like other high-nutrient foods,
goes off fairly quickly and can be contaminated.
Milk is pasteurised, firstly, to etnsure that milk is
microbiologically safe for human consumption by
killing all pathogenic bacteria, and secondly, to
improve the shelf life of the milk. The temperature
and time the milk is held at this temperature
is decided by the heat resistance of the target
organisms. Historically, these organisms included
the tuberculosis organism, Mycobacterium
tuberculosis, but have changed with time as
new pathogens emerge, such as Escherichia coli
O157, Mycobacterium paratuberculosis, Listeria
monocytogenes and bovine herpesvirus 4. The most
common method of pasteurisation is the hightemperature short-time process which heats the
milk to at least 72 °C for 15 seconds9. Pasteurisation
does not destroy all organisms but aims to reduce
bacterial numbers and thus the risk for causing
disease. The process became widespread in the UK
after the Milk and Dairies Act of 1922. Prior to this
time, the rate of TB per 100,000 population was
well over 100 but by 1926, it had fallen to below 80
and continued to fall to its present rate of 0.6 per
100,000 population10. Nowadays, most UK milk is
pasteurised or ultra high temperature treated.
16 | OPTIMUM NUTRITION ENEWS | April 2011
Nutritional consequences
Pasteurisation is known to destroy less than 10%
of B vitamins and less than 25% of vitamin C11
although milk is not an important source of these
vitamins and the vitamin C would likely reduce on
storage and exposure to light12. Heat treatment
may change other nutritional aspects of milk such
as destroying enzymes and other factors that may
be beneficial.
Antimicrobial effectiveness
Even if microorganisms are rendered unculturable
by pasteurisation they may not be completely
inactive. A study looking at gene expression of
nonculturable E. coli and Pseudomonas putida
following pasteurisation found that a considerable
proportion of these bacteria were metabolically
active and still able to express genes. This raises
the possibility that toxins or spoilage enzymes
may be expressed, affecting milk quality and
safety13.
Possible link between Crohn’s
disease and M.paratuberculosis
About 15 years ago, it was found that M.
paratuberculosis, which causes Johne’s disease
in cattle, was not completely inactivated by
pasteurisation when present in large numbers
in milk14. As a bovine pathogen, this would
not necessarily be a concern, except that M.
paratuberculosis has been linked to Crohn’s
disease in humans. Both Crohn’s disease and
Johne’s disease are chronic, inflammatory
granulomatous conditions affecting nutrient
absorption. There are more than 8,000 new cases
of Crohn’s disease in the UK each year and the
number of people with the disease is rising15. In
2002, a study showed that severe Crohn’s disease
could by reversed using prolonged, targeted
anti-M. paratuberculosis triple therapy, supporting
a causal role for the organism16. However, six
years later, the reason for the strong association
between M. paratuberculosis and Crohn’s disease
had not been determined17. Recent immunological
research indicates that Crohn’s disease occurs
through defects in the sensing and handling of
intracellular bacteria, such as mycobacteria, by the
innate immune system18. If M. paratuberculosis
is implicated as one of a number of bacteria
involved in Crohn’s disease, milk may be a possible
vehicle for transmission to humans. Combined
homogenisation and pasteurisation inactivated
over 96% of samples tested19 and high pressure
treatment with pasteurisation was effective.
However, low numbers of M. paratuberculosis
survivors have still been detected20.
Scientific
Monthly
Milk Processing —homogenisation and pasteurisation
Pasteurisation and allergy
A recent study supports the idea that pasteurisation
contributes to the increasing prevalence of
sensitisation to milk in western countries21. In a
mouse model of anaphylaxis, milk pasteurisation
promoted aggregation of the whey proteins,
α-lactalbumin and β-lactoglobulin, which
prevented uptake by intestinal epithelial cells and a
subsequent allergic response. However, aggregation
of the proteins redirected uptake to Peyer’s
patches with subsequent induction of greater Th2related antibody and cytokine production. This
suggests that following ingestion of pasteurised
milk, aggregation of milk proteins enhances their
immunogenicity.
Safety of raw milk
There is now a big demand for raw milk despite
the number of producers declining significantly in
the last decade22. Only an estimated 0.01% of all
milk in England and Wales is unpasteurised23. Raw
milk has not been subjected to high temperatures
or pressures and is therefore structurally intact,
containing the original enzymes, proteins, vitamins
and probiotic bacteria. However, unpasteurised milk
can still carry potentially hazardous organisms, such
as E. coli O157, Salmonella and Campylobacter,
and so in the UK, small dairy farmers can only sell
unpasteurised milk directly to the consumer, either
from the farm or at a farmers’ market, if they are
licenced by DEFRA. In addition, the farms are now
much cleaner and the cattle and farm must be
frequently tested24. The Advisory Committee on
Microbiological Safety of Foods report low levels
of pathogen contamination of raw milk between
1995 and 2000 and no outbreaks of human illness
have been associated with raw milk drinking in
England and Wales since 200222. However, sales of
raw milk in Scotland have been banned since 1983
due to 782 outbreaks of raw milk-related disease in
1981 and 539 outbreaks in 1982, resulting in four
deaths23.
Conclusion
Most food processing is carried out for reasons of
safety or increasing shelf life. Milk pasteurisation
is required to destroy pathogenic contaminants
in milk from large dairies but there are potential
dangers. On the one hand, the process may not be
completely effective against emerging pathogens
which have unexpected effects on the immune
system, and on the other, heat treatment can
modify milk proteins which may increase the risk of
allergy.
Although there is no convincing research to suggest
that homogenised milk has detrimental effects
on health, it is possible to avoid the artificially
homogenised product, by finding a source of
non-homogenised cows’ milk or drinking naturally
homogenised goats’ or sheeps’ milk.
Raw, untreated milk may be an option for some, but
only assuming it is consistently free of pathogenic
contaminants. It is not practical to provide large,
urban populations with a product having a short
shelf life and the potential for contamination. So
raw milk is likely to remain a low-volume product.
Vulnerable groups, such as young children, older
people, pregnant women and people who are ill,
would be advised to avoid untreated milk.
References
1. Itan Y, Powell A, Beaumont MA, Burger J, Thomas MG (2009) The origins of lactase
persistence in Europe. PloS Comput Biol., 5: e1000491.
2. BBC Learning Zone (2011) How milk is homogenised and pasteurised [video]. http://bbc.
co.uk/learningzone/clips/how-milk-is-homogenised-and-pasteurised/9214.html
3. Goff D (n.d.) Dairy Science and Technology Education, University of Guelph, Canada.
http://www.foodsci.uoguelph.ca/dairyedu/home/html
4. Datta N, Hayes MG, Deeth HC, Kelly AL (2005) Significance of frictional heating for effects
of high pressure homogenisation on milk. J Dairy Res., 72: 393-399.
5. Michalski MC (2007) On the supposed influence of milk homogenization on the risk of
CVD, diabetes and allergy. Br J Nutr., 97: 598-610.
6. Paajanen L, Tuure T, Vaarala O, Korpela R (2005) Homogenization of milk has no effect on
milk-specific antibodies in healthy adults. Milchwissenschaft, 6: 239-241.
7. Clifford AJ, Ho CY, Swenerton H (1983) Homogenized bovine milk xanthine oxidase: a
critique of the hypothesis relating to plasmologen depletion and cardiovascular disease. Am
J Clin Nutr., 38: 327-332.
8. Deeth HC (1983) Homogenized milk and atherosclerotic disease: a review. J Dairy Sci., 66:
1419-1435.
9. Dairy UK (2006) Dairy UK code of practice on HTST pasteurisation [pdf]. Accessed: http://
www.dairyuk.org/component/docman/cat_view/111-technical-papers, 3rd March 2011.
10. Health Protection Agency (2010) Tuberculosis mortality and mortality rate. England
and Wales, 1913-2008. http://www.hpa.org.uk/web/HPAweb&HPAwebStandard/
HPAweb_C/1195733836324
11. Michalski MC, Januel C (2006) Does homogenization affect the human health properties of
cow’s milk? Trends Food Sci Technol., 17: 423-437.
12. Fox BA, Cameron AG (1995) Food science, nutrition & health. 6th edn., London, Arnold.
13. Gunasekera TS, Sorensen A, Attfield PV, Sorensen SJ, Veal DA (2002) Inducible gene
expression by nonculturable bacteria in milk after pasteurization. Appl Environ Microbiol.,
68: 1988-1993.
14. Grant IR, Ball HJ, Neill SD, Rowe MT (1996) Inactivation of Mycobacterium
paratuberculosis in cows’ milk at pasteurization temperatures. Appl Environ Microbiol., 62:
631-636.
15. St. Mark’s Foundation (2011) Useful statistics about bowel disease. http://www.
stmarksfoundation.org/index.php?mact=News,cntnt01,print,0&cntnt01articleid=114&cntn
t01showtemplate=false&cntnt01returnid=77
16. Borody TJ, Leis S, Warren EF, Surace R (2001) Treatment of severe Crohn’s disease using
antimycobacterial triple therapy – approaching a cure? Dig Liver Dis, 34: 29-38.
17. Behr MA, Kapur V (2008) The evidence for Mycobacterium paratuberculosis in Crohn’s
disease. Curr Opin Gastroenterol., 24: 17-21.
18. Lalande JD, Behr MA (2010) Mycobacteria in Crohn’s disease: how innate immune
deficiency may result in chronic inflammation. Expert Rev Clin Immunol., 6: 633-641.
19. Grant IR, Williams AG, Rowe MT, Muir DD (2005) Efficacy of various pasteurization
time-temperature conditions in combination with homogenization on inactivation of
Mycobacterium avium subsp. paratuberculosis in milk. Appl Environ Microbiol., 71: 28532861.
20. Donaghy JA, Linton M, Patterson MF, Rowe MT (2007) Effect of high pressure and
pasteurization on Mycobacterium avium ssp. paratuberculosis in milk. Lett Appl
Microbiol., 45: 154-159.
21. Roth-Walter F, Benn MC, Arnaboldi P, Escalante CR, Dahan S, Rauch J~, Jensen-Jarolim
E, Mayer L (2008) Pasteurization of milk proteins promotes allergic sensitization by
enhancing uptake through Peyer’s patches. Allergy, 63: 882-890.
22. Advisory Committee on Microbiological Safety of Foods (2011) Health risks to consumers
associated with unpasteurised milk and unpasteurised cream for direct human
consumption. [pdf] London, Food Standards Agency. http://www.food.gov.uk/multimedia/
pdfs/committee/acm1008rawmilk.pdf
23. Food Standards Agency (2002) Raw milk: your questions answered. http://www.food.gov.
uk/multimedia/faq/44706/
24. L abes L (2008) Untreated milk is in demand. Telegraph.co.uk, [Online] 18th January. http://
www.telegraph.co.uk/foodanddrink/3341324/Untreated-milk-is-in-demand.html
17 | OPTIMUM NUTRITION ENEWS | April 2011
ION Short Courses
& CPD Events 2011
Parkinson’s Disease:
Specialised Nutritional Management
A day course with Lucille
Leader
A
s part of ION’s Continuing Professional Development (CPD) programme, we are pleased to offer
you this unique short course on latest understanding of Parkinson’s Disease (PD) and the role of
specialised nutritional management.
Nutritional Therapist Lucille Leader DipION MBANT NTCC has been honoured over the years with awards
and invitations to speak at international medical congresses on the role of the Nutritional Therapist within
the multidisciplinary team care of people with PD.
She is the author of six successful books on this subject as well as journal publications. She has also
published the book Medical Collaboration for Nutritional Therapists.
In 2010, she was awarded the CAM Outstanding Practice Award in the UK and was an invited, featured
speaker at the 2nd World Parkinson’s Congress in Glasgow.
Parkinson’s Disease (PD) is a neurological degenerative disease with sufferers of all ages.
Cardinal symptoms are tremor and bradykinesia (slow, stiff movement).
This Course will cover:
Nutritional Therapy support of dopamine
and adrenal metabolism which are affected
by this illness.
Other aspects of nutritional management of patients
with PD including:
 optimisation of bowel function,
 methylation,
 blood sugar regulation,
 drug response with drug-nutrient
interaction protocols,
 establishment of biochemical individuality
with laboratory tests,
 personalised diet and supplementation and
 peri-surgical/anaesthetic recommendations.
Handouts will be provided.
Date and Venue:
Agenda
Thursday 12th May 2011 10.00 – 16.00
09.30 - 10 .00
Registration
10.00 – 11.30
Course part 1
11.00 – 11.40
mini break
11.40 – 13.00
Course part 2
Booking:
13.00 – 14.00
Lunch break (lunch not provided)
14.00 – 15.30
Course part 3
Contact Helen on 0208 614 7812 or book
online at www.ion.ac.uk/cpdseminars.htm
15.30 – 16.00
Q&A and Feedback time
ION, Avalon House, 72 Lower Mortlake Road,
RICHMOND TW9 2JY
Price:
£65 and £45 for students
(Proof of student ID required on the day)
Recommended book for Nutritional Therapists:
Parkinson’s Disease Reducing Symptoms with Nutrition and Drugs, Dr G Leader and L Leader.
If ordered 2 weeks before the course, this book will be available on the day of the course at a
discounted course price of £10.00 (Retail £16.95). Call Denor Press, Tel: 020 8445 4550.
Visit ION website for more information about our short courses and
on ENEWS
CDs or class
based):
18 workshops
| OPTIMUM(available
NUTRITION
| April
2011 www.ion.ac.uk
RECiPE
SPOTLIGHT
Sprouts –
by By Monika Tratnik
NutritiousFoodfromYourWindowSill
In a plant’s life, the sprouting phase is considered to be the most vital activity.
This is the time when a plant’s seed drops its protective barriers and unleashes nutrients
for the growth of a young plant before it develops roots.
S
prouting and eating sprouts have proven to
be very beneficial nutritional activities for
humans - not just by looking into human
history but also increasingly by contemporary
nutritional research on living foods.
When choosing seeds for sprouting, it is wise to take into account their
taste. Some sprouts are very pleasant, mild tasting (e.g. alfalfa or red
clover), some are quite zesty and sharp (e.g. mustard or radishes), some
are sweet (e.g. wheat and oats), and others might taste quite ‘planty’ (e.g.
some legumes).
Why should we consider sprouts
in our daily diet?
Sprouting involves soaking, rinsing and draining. You can find lots of
information about the equipment you need (it can really be very simple,
home made) and the whole process on the internet, in books and
workshops.
Firstly, sprouts are easy to grow and a versatile food.
Almost everybody can grow this healthy food all
year round.
Secondly, sprouting is a great way to make hard
seeds and grains edible without cooking, while nuts
and legumes will lose their antinutrients. What we
call antinutrients here (like phytic acid in legumes
and enzyme inhibitors in nuts) are actually plant
defences against animal grazing.
And thirdly, sprouting increases the nutritional value
of seeds, nuts, legumes and grains by increasing the
content of vitamins, proteins and phytonutrients, as
well as promoting a greater availability of minerals.
So sprouts are nutritious, easy to make and an
inexpensive fresh food.
We do not need to eat a lot of sprouts to obtain
many beneficial nutrients. A handful or two per day
is quite enough. Sprouts are very versatile. You can
add them to salads, soups, sandwiches, smoothies
etc. The recipes below are just some ideas of how
you could include sprouts in your daily diet.
Nowadays, one can get a variety of sprouts from
health food shops, farmers’ markets and many
supermarkets. In my view, it is best to grow your
own sprouts. It can be great fun for kids and, when
you think about it, sprouting is bringing us closer to
nature and to the innate human activity of growing
our own food.
Growing sprouts is not difficult but it requires some
knowledge and skill. Firstly, we have to know that
all types of seeds can be sprouted, although not all
will sprout. Always ensure that you are using good
quality small seeds, legumes, grains and nuts. If
possible, buy organic, so you are confident seeds
have not been chemically or otherwise treated.
Two things that can sometimes go wrong in sprouting are: seeds won’t
sprout (they might have lost their sprouting potential) or sprouts can get
mouldy (too much water, or not enough rinsing, or they might be too old).
We recommend always using fresh sprouts. Try not to keep them in the
fridge for too long.
Sprouts are a safe, low calorie, detoxifying and refreshing food. A little
caution is recommended with alfalfa, however: if consumed in excess (several
punnets per day), metabolic functions in the body may be affected.
EASY RECIPES !
Oat and almond
sprout milk
Ingredients | Serves : 4
 ½ cup of oat seeds
 1-2 dates (optional)
 ¼ cup almonds
 dash of salt (optional)
 2-3 cups of water
Method
1 Sprout ½ cup of oat seeds and ¼ cup almonds (soaked for 8 hours or overnight
and sprouted for 12 – 24 hours, rinsed 2 – 3 times in between).
2 Peel the almonds and put both sprouts in a blender.
3 Add 2-3 cups of water, depending on how creamy do you want your sprout
milk, and blend on high speed until of creamy consistency.
4 Optionally add 1-2 dates and a dash of salt.
5 Strain through cheese cloth or fine strainer and it is ready for use.
This milk will keep in the fridge for up to three days. The remaining pulp
can be used in breads or pies instead of some flour or on plants as a great
compost.
19 | OPTIMUM NUTRITION ENEWS | APRIl 2011
RECIPE SPOTLIGHT
.
Chickpea raw houmous
Ingredients | Serves : 4
 1 cup (if possible
organic) chickpeas
 2 tbsp tahini
 2 tbsp olive oil
 juice of 1–2 lemons
 1 garlic clove
 salt to taste
Method
1 Sprout the chickpeas - start by soaking for about 12 hours, then drain
and rinse and leave to sprout until small (3-5 mm) sprouts show,
usually after 12 hours.
2 In a food processor mix the sprouts with the tahini, olive oil, lemon
juice, garlic and salt.
(this photo is from internet so it cannot be used, but something similar
would be great).
3 Turn the heat off and let it cool down, covered, for another 10 minutes.
Mix in the salt and pepper.
4 Just before serving add the sprouts and coriander leafs.
Serve with little sour cream.
Kitchari rice with
sprouts
Ingredients | Serves : 4
 1 cup brown rice
 salt and black pepper
 1 cup brown lentils
 1 cup mixed sprouts

 ¼ cup cashew nuts

 ¼ cup raisins

 ½ tsp cumin seeds
 ½ tsp fenugreek seeds

to taste
3 cups water
2 tbsp olive oil
fresh chopped coriander
leaves
sour cream (crème
fraîche) to serve
Method
1 Presoak the rice and lentils for 3-6 hours. Rinse.
2 Sauté the cashew nuts, raisins, cumin and fenugreek seeds
in the olive oil 1-2 minutes.
3 Add the rice, lentils and water and simmer for 25 minutes.
Add little boiling water if necessary (some rice and lentil
varieties need more water than others).
Green sprouts and
tomato salad
Ingredients | Serves : 2 – 4
 1-2 cups sprouts (red clover, alfalfa, broccoli or a mix of





sprouts)
4-6 ripe, medium size tomatoes, roughly chopped
a handful of basil leaves, torn up by hand
2 tbsp olive oil
juice of half a lemon or 1 tbsp balsamic vinegar
salt and pepper to taste
Method
Gently toss all the ingredients together in a salad bowl and serve
with a main meal or alternatively with toasted bread as a starter.
20 | OPTIMUM NUTRITION ENEWS | April 2011
RECIPE SPOTLIGHT
Pasta with broccoli sprouts
Ingredients | Serves : 4
 400 g pasta (fusilli or penne is the best for this recipe)
 50 g broccoli sprouts
 2 cloves garlic, roughly chopped
 1 (not too hot) chilli, seeds removed and finely chopped
 2 tbsp walnut oil (olive oil is fine too)
 50 g parmesan cheese, grated
 50 g walnuts, roughly chopped
 salt and pepper to taste
Method
1 In a large pot (2-3 litres) bring some water to the boil, add a
tbsp of salt and the pasta. Cook as per the instructions on
the packet. Try not to overcook, ‘all dente’ is the best! Drain
the pasta when it is cooked.
2 Put in a bowl and add the rest of ingredients.
If you wish you can leave some sprouts for the top decoration
when pasta is put in a serving bowl.
Courgette and sprout salad
(http://ashy-macbean.com/salads/courgette-bean-sprout-salad.htm)
I found this recipe on the above site and tested it. It is easy to make
and delicious! Here is my version.
Ingredients | Serves : 2 – 4
 1 cup of sprouts mixture of brown and green lentils, aduki and mung beans,
chickpeas and sunflower seeds (sprouted together in a jar for 3-4 days).
 1 small lettuce
 2 courgettes
 a handful of parsley leaves
 juice of a half lemon
 1 tbsp walnut oil (olive oil is fine too)
 salt and pepper to taste
Method
1 Cut courgettes into larger pieces and steam for 3-4 minutes. Leave to cool.
2 In meantime, tear the lettuce leaves into small pieces and chop the parsley.
3 Put all ingredients in a bowl.
4 Add the sprouts, lemon juice, oils, salt and pepper and toss lightly.
Bon Appetit!
21 | OPTIMUM NUTRITION ENEWS | April 2011
Monika Tratnik
Naturopath, nutritionist, herbalist and
healthy food chef
monika.tratnik@ion.ac.uk
ION Short Courses
& CPD Events 2011
Cancer Signs & Natural Approaches
One day workshop
A day course with Xandria
Williams
M.Sc., D.I.C., A.R.C.S., N.D., D.B.M., M.R.N.
Naturopath, Nutritionist, Herbalist, Homeopath,
Psychotherapist and NLP practitioner
A
s part of ION’s Continuing Professional Development (CPD) programme,
we are pleased to offer you this unique short course on the latest
understanding of cancer and nutritional approaches to cancer.
Xandria runs CanSurvive Resource Centre, a health care practice based on a CAM (Complementary,
Alternative and Metabolic) approach to health. This includes naturopathy, nutrition, herbal medicine,
homoeopathy, psychotherapy and other related modalities.
This course is based on two of her recent books: Vital Signs for Cancer and Cancer Concerns.
Agenda
09.30 - 10 .00
Registration
10.00 – 11.30
Course part 1: Vital Signs for Cancer
— Protect yourself from the onset or
recurrence of cancer. A discussion of the
cancer process and of the predisposing factors
that increase your risk, and how to correct or
reverse them.
11.00 – 11.40
mini break
11.40 – 13.00
Course part 2: Cancer Concerns - Fighting
Cancer Naturally. A practical 10-step
programme described and explained.
A compilation of evidence-based causes of
adverse chemical changes that can lead to
cancer and how to approach these changes.
13.00 – 14.00
Lunch break (lunch not provided)
14.00 – 15.30
Course part 3: Continuation of Cancer
Concerns from part 2.
16.30 – 16.30
Q&A and Feedback time
Awaiting BANT’s recognition.
Date and Venue:
Saturday 28th May 2011 10.00 – 16.30
ION, Avalon House, 72 Lower Mortlake Road,
RICHMOND TW9 2JY
Booking:
Contact Helen on 0208 614 7812 or book
online at www.ion.ac.uk/cpdseminars.htm
Price:
£65 and £45 for students
(Proof of student ID required
on the day)
Information about Xandria Williams’ work and books: www.xandriawilliams.co.uk
Visit ION website for more information about our short courses and
on CDs
or class
based):
22workshops
| OPTIMUM(available
NUTRITION
ENEWS
| April
2011 www.ion.ac.uk
The ION
Home Study Course
Are you fascinated by nutrition
but don’t know where to start?
The ION Home Study Course
could be just what you need.
Study at your own pace in the
comfort of your own home
using this self contained training
package from ION. The course is
ideal for anyone wishing to acquire
the knowledge to plan a personal nutrition
programme, or for the complementary therapist
wanting to enhance their practice
with sound nutritional advice.
Topics include:
How food is turned into energy
Nutrition and its affect
on the immune system
Food allergies and addictions
How best to prepare for
a healthy pregnancy
and safeguard your
baby’s health
How to be well in old age
— and a lot more besides
“I am delighted to have
received the Certificate for
The Home Study Course and it has spurred me
on to study nutrition at another level.
I am looking into other courses to further my
knowledge. I found the Home Study
extremely helpful and easy to
follow and wouldn’t hesitate in
recommending it to anyone”
A. Cameron from Scotland
The ION Home Study Course includes a comprehensive set of audio CDs, notes and text books.
You have the option to take a short test at the end of the course and obtain an ION Certificate of Completion.
To order your Home Study Course visit www.ion.ac.uk
or call us on 020 8614 7800
23 | OPTIMUM NUTRITION ENEWS | April 2011
SUCCESS
STORIES
Case Study
Children’s Health –
the nutritional management of IBS
and abdominal pain
by Alison Peacham DipION
Alison practices at the specialist ION Clinic, helping parents to optimise their
children’s health by re-balancing diet and nutrient intake.
This case study looks at irritable bowel syndrome (IBS) which is a common
digestive problem in children.
E
llie, aged ten, was brought to The ION
Clinic by her Mum who was concerned
by her continual bouts of diarrhoea.
Although loose bowels were common she also
occasionally suffered from constipation and
excessive flatulence. Ellie frequently experienced
lower abdominal pain which had resulted in her
missing a significant amount of school. She had
seen her GP who had ruled out coeliac disease
and diagnosed IBS.
At the first consultation, the focus was on
discovering the underlying causes for the
gastrointestinal problems. We started by looking
at what preceded Ellie’s symptoms. Ellie had
suffered from colic as a baby and had been
prone to ear infections since starting school. She
had taken several courses of antibiotics over the
last five years and there was therefore a strong
likelihood that this had caused an imbalance of
gut flora.
We looked at potential triggers for Ellie’s
symptoms – her Mum suspected that eating
dairy foods may be linked to loose stools.
However, in the past they had removed dairy
from Ellie’s diet for about a month but there had
not been a significant improvement in health.
There was concern that certain foods may be
aggravating her symptoms but pinpointing
problem foods was difficult. Dietary assessment
of Ellie’s food diary showed she was eating a
lot of wheat with toast for breakfast and had
a passion for pasta with tomato sauce. The
24 | OPTIMUM NUTRITION ENEWS | April 2011
diet was low in protein and high in starchy
carbohydrates.
Biochemical testing was the way forward as it
plays a central role in identifying the underlying
aetiology of a health condition. I recommended
Ellie undertook three Biochemical tests, firstly a
Comprehensive Digestive Stool Analysis (CDSA)
and Parasitology test to analyse digestive
function and gut microbial ecology and to see if
there was a parasitic infection. The second test
was the York Test Laboratories ‘Foodscan 113
Food Intolerance Test’ to find out about nonimmunologically mediated reactions i.e. food
intolerances. The test is not 100% accurate but
a useful guide for uncovering delayed sensitivity
reactions. This is a simple skin prick test which
CASE STUdY
Children’s Health – the nutritional
management of IBS and abdominal pain
can be completed at home and sent to the lab
for analysis. Thirdly, I recommended a visit to
her GP to check if lactose intolerance could
be a problem as stomach ache is a common
symptom of this (which proved to be negative).
At the follow up appointment we discussed the
CDSA / Parasitology Stool Test results. Beneficial
bacteria such as lactobacilli and bifidobacteria
were found in lower than optimal levels. These
play an important role in creating a healthy
gut environment and ensuring good digestion.
Klebsiella, a naturally occurring organism in the
gut, was high and is associated with diarrhoea.
Parasitology revealed infection of the parasite
Dientamoeba fragilis at low levels. Pancreatic
Elastase 1 measures digestive enzymes secreted
by the pancreas. Ellie had low levels which
suggested digestive enzyme supplementation
may be beneficial. The York Foodscan IgG Food
Intolerance Test showed a reaction to cow’s milk
and eggs. Plenty for us to work on!
The overall aim of the nutritional programme
was to support Ellie’s digestive system and
to eradicate the parasite whilst improving
colonisation of the friendly bacteria.
We negotiated a food plan which was a challenge
because Ellie had strong likes and dislikes. We
included Ellie’s favourite foods (pasta sauce with
hidden vegetables and added protein) whilst at
the same time gradually removing intolerant
foods. Dairy products had already been largely
removed from her diet and replaced with rice
or oat milks as alternatives. It is important to
be very careful when taking out foods that a
balanced diet is maintained, particularly for a
child such as Ellie who was quite a fussy eater.
For digestive support, soluble fibre such as
oats and vegetables e.g. carrots, green leafy
vegetables such broccoli, cabbage, spinach, cress
and kale were increased (tasty recipes helped
the greens seem more inviting!). Ellie was given
a reward chart to complete – if she managed to
eat some green leafy vegetables each day then
at the end of the week she was given a reward.
Ground flaxseeds were added to cereal to help
normalise bowel function and increase essential
fatty acids. Oily fish such as salmon and tuna
were incorporated in her diet two times a week.
Homemade fish cakes were the best way of
getting Ellie to eat fish. Involving children in
cooking is a great way of encouraging them to try
new tastes. Ellie enjoyed making healthy banana
muffins and fishcakes with her Mum.
“When we were given the diagnosis of IBS
by the GP we were at a loss as to how
we could help Ellie get better. A friend
recommended The ION Clinic and we are
so pleased we went along.”
Over a period of time, we worked on removing
the parasite by supplementing anti-fungals.
Other supplement support included: a liquid
multi-vitamin and mineral which is easily
absorbed; probiotics to restore the balance of
beneficial bacteria; and Saccharomyces boulardii,
which has been shown to help increase SIgA, an
immune complex in the gut normally secreted
by a healthy mucosa. Digestive enzymes
were included to help ensure the breakdown
and absorption of food. Changes were made
gradually - with children it is important to start
with small doses of supplements just in case
there is any sensitivity.
We worked together over a ten month period
to restore gastrointestinal health and then retested to check the parasite had gone.
As her Mum says on her clinic feedback form,
‘When we were given the diagnosis of IBS by the
GP we were at a loss as to how we could help
Ellie get better. A friend recommended The ION
Clinic and we are so pleased we went along.
Testing has helped us understand her underlying
problems and we have seen a huge difference in
Ellie’s health. The health of the whole family has
in fact improved; the many practical ideas and
encouragement have been a great help’.
About the Author
Alison Peacham (BEd Hons, DipION, MBANT)
Alison specialises in children’s health and practices at The ION Clinic
in Richmond, Surrey. She has extensive experience of a wide range
of health problems and is passionate about the powerful effect that
food can have on health and wellbeing. Alison is also a senior ION
lecturer and keynote speaker on children’s health at conferences.
From March 31st onwards she is running a series of workshops on
the ‘how to’ of healthy eating. Be inspired with tried and tested ideas
to help develop healthy eating habits as well as easy recipes and
delicious snacks to try!
25 | OPTIMUM NUTRITION ENEWS | APRIl 2011
The ION Clinic
At The ION Clinic in
Richmond you can have a
one to one consultation
with one of our highly
experienced ION-trained
Nutritional Therapists.
Nutritional
Therapy
Our Nutritional Therapists
will work with you as an
individual to understand
the factors influencing your
nutritional status
and provide inspiration
and motivation to
help you achieve
your goals.
“Losing weight without the
knowledge of it is a fantastic feeling.
Thank you so much for all of your
help for me and my family.”
Tracey from Kent
“I had spent 2 years unsuccessfully
trying to become pregnant before
coming to The ION Clinic. The help
and advice the therapist gave me
was invaluable and to my great joy,
I discovered I was pregnant literally
3 months after making the changes
to my diet she suggested!”
The ION approach
is evidence-based and
scientific: we use the latest
testing available to understand
how your nutritional status is affecting
your health. We then offer you detailed
advice to help correct any imbalances and restore
the body to optimum health.
Sarah from North London
“After years of poor health I am
very grateful to The ION Clinic
for helping me understand
what has been going on in
my body. I have received
excellent dietary advice
as well as a detailed
supplement programme.
I now have more energy,
am overcoming long
term digestive problems
and feel that at last I am
regaining my health.”
The ION Clinic Nutritional Therapists have a wide range of experience
and expertise. We also have specialists in the following areas:
 Children’s health  Weight management
 Female health and fertility  Digestive problems
You will leave your consultation with a programme which is unique to you,
and takes into account your lifestyle and needs. Telephone consultations are also available.
Nutritional Therapy is not a substitute for medical advice. At The ION Clinic we will work
alongside your GP to provide nutritional advice and guidance to help you give your body
the best possible chance of recovery.
To make an appointment at The ION Clinic,
26 | OPTIMUM NUTRITION ENEWS | April 2011
please
call 020 8614 7822 or email IONClinic@ion.ac.uk
Anne from Surrey