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CURRENT FREE FACT SHEETS
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* A day in the life of a Strength & Conditioning Coach - Donny Singe, Head Strength & Conditioning Coach Manly Sea Eagles NEW
* Fit for Two presentation, Filex 2012 - Liz Dene NEW
* Cutting Edge Sports Nutrition, by sports scientist and nutritionist Liz Dene - PART 1 . Presented in WA on 19 Feb 2012
* Essential flow pilates, by sports scientist and nutritionist Liz Dene - PART 2
* Pregnancy exercise, pilates and yoga by sports scientist and nutritionist Liz Dene - PART 3
* Analyse this; Dietary Assessment - Leanne Cooper (printed in Network Fitness Magazine Nov 2011)
* Food psychology; Why do we eat what we eat... - Cadence Health
* Optimal Nutrition for Pregnancy Exercise - Liz Dene, Filex notes
* Interview with Donny Singe, Head Strength and Conditioning Coach for the Manly Sea Eagles (NRL)
* Eggs, how many is too many? - NEW
* Egg Allergy - NEW
* Solids Fridge Chart produced by Organic Bubs and written by nutritionist Leanne Cooper
* Lactose intolerance, by Cadence Health
* Conception nutrition, by Cadence Health
VIDEO
* All the facts you need to know about training to become a nutritionist - Becoming a nutritionist
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Writers
We are looking for writers in the areas of nutrition, health, sports, business and coaching. Chat to us about your ideas and how we can work together to create fun, informative continuing education courses. Read more...>>
Product review and giveaways
Cadence Health is regularly approached by companies to review their products. If you would like us to review your product (sorry we can't review supplements for legal reasons) contact the office.
Advertising in our newsletter
If you have a fitness or health related service or product and have similar views on community health as we do and would like a review in our quarterly newsletter (with on-flow to our Facebook) contact the office for rates. Please note we will only place content that is an actual value add for our students and community, we do not wish to commercialise our services.
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CADENCE HEALTH NUTRITION ENEWS
Free quarterly newsletter, keeping you up-to-date with the healthy eating tips, nutrition break-throughs, recipes and health news as we get it.
- Current eNews quarter III, 2012...>> Q4, 2012 ....>>
- Archives - Q2, 2012...>> Q1, 2012...>> Q4, 2011 IV....>> Q3, 2011 ....>>
Sign up below:
* A day in the life of a Strength & Conditioning Coach - Donny Singe, Head Strength & Conditioning Coach Manly Sea Eagles NEW
* Fit for Two presentation, Filex 2012 - Liz Dene NEW
* Cutting Edge Sports Nutrition, by sports scientist and nutritionist Liz Dene - PART 1 . Presented in WA on 19 Feb 2012
* Essential flow pilates, by sports scientist and nutritionist Liz Dene - PART 2
* Pregnancy exercise, pilates and yoga by sports scientist and nutritionist Liz Dene - PART 3
* Analyse this; Dietary Assessment - Leanne Cooper (printed in Network Fitness Magazine Nov 2011)
* Food psychology; Why do we eat what we eat... - Cadence Health
* Optimal Nutrition for Pregnancy Exercise - Liz Dene, Filex notes
* Interview with Donny Singe, Head Strength and Conditioning Coach for the Manly Sea Eagles (NRL)
* Eggs, how many is too many? - NEW
* Egg Allergy - NEW
* Solids Fridge Chart produced by Organic Bubs and written by nutritionist Leanne Cooper
* Lactose intolerance, by Cadence Health
* Conception nutrition, by Cadence Health
VIDEO
* All the facts you need to know about training to become a nutritionist - Becoming a nutritionist
REQUEST A PROSPECTUS
* Request for us to email you one direct!
OPPORTUNITIES AT CADENCE HEALTH
Writers
We are looking for writers in the areas of nutrition, health, sports, business and coaching. Chat to us about your ideas and how we can work together to create fun, informative continuing education courses. Read more...>>
Product review and giveaways
Cadence Health is regularly approached by companies to review their products. If you would like us to review your product (sorry we can't review supplements for legal reasons) contact the office.
Advertising in our newsletter
If you have a fitness or health related service or product and have similar views on community health as we do and would like a review in our quarterly newsletter (with on-flow to our Facebook) contact the office for rates. Please note we will only place content that is an actual value add for our students and community, we do not wish to commercialise our services.
Free 'plug' in newsletter
This is a free service for our students (current and past) to help support our community. Just flick us an email with some details on your product or service.
Getting your foot in the door
To review our current opportunities at Cadence Health read more here...>>
FREE NUTRITION NEWS
What's your interest. You can sign up for our general nutrition news or our children's nutrition news. Or if you are extra keen, you can receIve both!
CADENCE HEALTH NUTRITION ENEWS
Free quarterly newsletter, keeping you up-to-date with the healthy eating tips, nutrition break-throughs, recipes and health news as we get it.
- Current eNews quarter III, 2012...>> Q4, 2012 ....>>
- Archives - Q2, 2012...>> Q1, 2012...>> Q4, 2011 IV....>> Q3, 2011 ....>>
Sign up below:
SNEAKYS KIDS NUTRITION NEWS
Focused on little ones, this enews is all about nourishing babies, children and teens. Ideal for childcare centres, parents, teachers and carers!
Read quarter I, 2012 - Focus: Eggs....>> Read quarter II, 2012 - Fussy eating
Read quarter I, 2012 - Focus: Eggs....>> Read quarter II, 2012 - Fussy eating
HEALTH, FITNESS & NUTRITION NEWS
Scroll along and view the selection of topics covered, for regular updates check back or join our Facebook or Twitter. Don't forget to check out our Freebies page with session notes from our experts, our latest mag articles and more fact sheets.
Coffee, caffeine, sport and dehydration
Caffeine was once considered a diuretic, which was believed to increase dehydration. However, we now know that while caffeine does cause some fluid loss, where it is consumed as a liquid there is generally a net gain in fluid, caffeine also has its benefits in sports nutrition and is no longer a banned substance. Roughly 1.07 mg of fluid is lost from the body. Given most drinks will provide about 200 mls of fluid this will still leave a net gain of about 150 mls of fluid entering the body. Download the full fact sheet.
Figure this: Estimated Energy Requirements (EER)
So you can rattle off dietary acronyms with the best, “oh yes well his EER was clearly to high for his BMI so I consulted the NRVs and low and behold he was exceeding his RDI”. But have you really come to grips with what these mean and how they are arrived at. Well, let’s take a look at all of this, demystify the terms and look at just how energy requirements are arrived at.
Calculations are an every day fact for most health care professionals. However, with technology we aren’t required to work them out for ourselves and can be relegated to the ‘hmm how do I do that again’ part of your brain. So for those of you who do provide these calculations for clients, the following maybe a handy reminder on how to calculate EER.
And… even if you aren’t required to provide these calculations it means you will be familiar with the jargon when you have a client who walks in the door and presents these figures to you. Of course understanding nutritional terms for dietary assessment can also assist you in your discussions with other health care professionals. For example, if you are working with a client who is under the care of a dietitian, knowing what an EER is and why a person has been prescribed a certain level of energy intake can be invaluable for you and your client!
Just to clarify
What we are looking at here is how we work out the energy needs of an individual. To do this we need:
1. To know details about the individual, for example age, weight, height and activity level, referred to as a PAL (physical activity level).
2. A guide to compile this information into a potential figure or range of figures relating to energy requirements. Luckily there is a very document that does this called the Nutrient Reference Values, or NRVs for those of us into acronyms.
Read the full fact sheet or enrol into the eCourse Dietary Assessment Methods
Calculations are an every day fact for most health care professionals. However, with technology we aren’t required to work them out for ourselves and can be relegated to the ‘hmm how do I do that again’ part of your brain. So for those of you who do provide these calculations for clients, the following maybe a handy reminder on how to calculate EER.
And… even if you aren’t required to provide these calculations it means you will be familiar with the jargon when you have a client who walks in the door and presents these figures to you. Of course understanding nutritional terms for dietary assessment can also assist you in your discussions with other health care professionals. For example, if you are working with a client who is under the care of a dietitian, knowing what an EER is and why a person has been prescribed a certain level of energy intake can be invaluable for you and your client!
Just to clarify
What we are looking at here is how we work out the energy needs of an individual. To do this we need:
1. To know details about the individual, for example age, weight, height and activity level, referred to as a PAL (physical activity level).
2. A guide to compile this information into a potential figure or range of figures relating to energy requirements. Luckily there is a very document that does this called the Nutrient Reference Values, or NRVs for those of us into acronyms.
Read the full fact sheet or enrol into the eCourse Dietary Assessment Methods
Food'ology: your key to changing eating habits successfully
Getting to know our food preferences
The foods we want and like are influenced by a number of factors including internal ones such as genetics and our physiology (for example our taste receptors), and external factors such as our cultural background and family life. Our life stage will also influence our food choices; at any time your current health, lifestyle, personal life and beliefs will naturally affect what you choose to eat and what you choose not to eat (and drink). For example, mature aged adults may be influenced by health concerns, whereas students are more likely to be influenced by taste experiences and cost. The importance of these factors becomes very evident when trying to amend an eating habit, and being aware of them can affect the likelihood of success.
In order to effect a change we need to understand firstly, the way in which we have gained our food preferences ie. is it learnt or is it innate? Secondly, how long has the behaviour been with us? And, last but not least, how often is it reinforced? Each of these will be influential in positive changes.By understanding our food preferences (our choice of one food over another, so for example steak over chicken) we can better understand how our eating habits and taste preferences (one taste over another for example savoury foods over sweet foods) are formed, as well as how to work with them.
How are our main taste preferences gained?
The preference for sweet is innate
It appears our only innate taste preference is for sweet and that we are designed to reject bitter tastes, some suggest that this is a survival mechanism to avoid ingesting poison. Potentially this helps to explain why many people appear to be averse to vegetables, particularly those that err on the bitter side.
Our great love of salt
We know from studies on newborns that our liking for salty (and or fatty) foods is something that we learn. In fact it seems our love of salt is one of the quickest learnt preferences. It’s handy to keep in mind that most of our salt comes from processed foods (80 per cent). Being repeatedly exposed to salt and heavily salted foods throughout life are very likely going end with adults who love their salt also.
The good news is we can adjust to less salt and less salty tasting foods. Simply slowly reducing salt, opting for low-salt foods and avoiding heavily salted products will quickly result in a readjustment of taste buds. Before you know it your client can detect all sorts of fabulous tastes and they will baulk at an overly salted meal. But… while reducing your salt can reduce our want for salt, you may still find that your client likes the stuff, making it easy to revert to old habits if they let up.
Why is fatty food so hard to give up?
Fat, really is in a league of its own! Our preference for fatty foods appears to be learnt in a similar fashion to salt; however, our ability to detect and react to fat levels in food is quite different. And while we are able to adjust to a diet lower in fatty tastes, we appear to find it difficult to sustain these diets. It seems that while our taste perceptions can adjust, our want and love for fatty foods lags behind. It may take some time before our love of fat is extinguished sufficiently for us to make a permanent change in our eating habits, and for it to be one that we truly enjoy. This might explain why, after a sustained high-fat diet clients switching to healthy options can find them a little on the ‘dim’ side taste-wise.
The influence of ‘good tasting food’
Does fat really taste good? Is that why we love fatty foods so much? Well, it appears not, after all there wouldn’t be many of us who would say a lump of butter tastes good… It’s a little more complex than that: fat gives foods improved palatability, which we associate with a positive experience.
The palatability of a food relates to the hedonic or pleasurable experience that a food or a nutrient such as fat creates within us. Palatability can also be learnt and in fact it seems it can override our natural cues of hunger and satiety (fullness). This might explain why some clients can easily overeat indulgent foods.
Interestingly, palatability of foods is greatest when we are deprived of the food and is lowest after we have eaten it. Doesn’t that just make perfect sense of all those times when you gave in to a dessert you were craving, but afterwards you suddenly feel that the anticipation was better than the experience? Remember, while you can reduce your liking of something, the wanting still remains a salient factor. It seems that wanting is not easily down-regulated because it may be governed by processes beyond our mere physiology. Just how this works isn’t as yet understood, though it’s likely that our higher order processes such as our emotions are involved.
How much control do we have over our food intake?
You might be surprised to find out that it appears the amount of effort required to restrain ourselves from eating when food is present is substantial, further it seems the effort required to sustain this inhibition is more than most of us can cope with. Potentially this makes sense of why it’s so difficult for some to sustain a diet and why it’s harder the more restraint required in order to sustain the diet.
Adapted from the 15 CEC distance course, ‘Nutrition Psychology’.
The foods we want and like are influenced by a number of factors including internal ones such as genetics and our physiology (for example our taste receptors), and external factors such as our cultural background and family life. Our life stage will also influence our food choices; at any time your current health, lifestyle, personal life and beliefs will naturally affect what you choose to eat and what you choose not to eat (and drink). For example, mature aged adults may be influenced by health concerns, whereas students are more likely to be influenced by taste experiences and cost. The importance of these factors becomes very evident when trying to amend an eating habit, and being aware of them can affect the likelihood of success.
In order to effect a change we need to understand firstly, the way in which we have gained our food preferences ie. is it learnt or is it innate? Secondly, how long has the behaviour been with us? And, last but not least, how often is it reinforced? Each of these will be influential in positive changes.By understanding our food preferences (our choice of one food over another, so for example steak over chicken) we can better understand how our eating habits and taste preferences (one taste over another for example savoury foods over sweet foods) are formed, as well as how to work with them.
How are our main taste preferences gained?
The preference for sweet is innate
It appears our only innate taste preference is for sweet and that we are designed to reject bitter tastes, some suggest that this is a survival mechanism to avoid ingesting poison. Potentially this helps to explain why many people appear to be averse to vegetables, particularly those that err on the bitter side.
Our great love of salt
We know from studies on newborns that our liking for salty (and or fatty) foods is something that we learn. In fact it seems our love of salt is one of the quickest learnt preferences. It’s handy to keep in mind that most of our salt comes from processed foods (80 per cent). Being repeatedly exposed to salt and heavily salted foods throughout life are very likely going end with adults who love their salt also.
The good news is we can adjust to less salt and less salty tasting foods. Simply slowly reducing salt, opting for low-salt foods and avoiding heavily salted products will quickly result in a readjustment of taste buds. Before you know it your client can detect all sorts of fabulous tastes and they will baulk at an overly salted meal. But… while reducing your salt can reduce our want for salt, you may still find that your client likes the stuff, making it easy to revert to old habits if they let up.
Why is fatty food so hard to give up?
Fat, really is in a league of its own! Our preference for fatty foods appears to be learnt in a similar fashion to salt; however, our ability to detect and react to fat levels in food is quite different. And while we are able to adjust to a diet lower in fatty tastes, we appear to find it difficult to sustain these diets. It seems that while our taste perceptions can adjust, our want and love for fatty foods lags behind. It may take some time before our love of fat is extinguished sufficiently for us to make a permanent change in our eating habits, and for it to be one that we truly enjoy. This might explain why, after a sustained high-fat diet clients switching to healthy options can find them a little on the ‘dim’ side taste-wise.
The influence of ‘good tasting food’
Does fat really taste good? Is that why we love fatty foods so much? Well, it appears not, after all there wouldn’t be many of us who would say a lump of butter tastes good… It’s a little more complex than that: fat gives foods improved palatability, which we associate with a positive experience.
The palatability of a food relates to the hedonic or pleasurable experience that a food or a nutrient such as fat creates within us. Palatability can also be learnt and in fact it seems it can override our natural cues of hunger and satiety (fullness). This might explain why some clients can easily overeat indulgent foods.
Interestingly, palatability of foods is greatest when we are deprived of the food and is lowest after we have eaten it. Doesn’t that just make perfect sense of all those times when you gave in to a dessert you were craving, but afterwards you suddenly feel that the anticipation was better than the experience? Remember, while you can reduce your liking of something, the wanting still remains a salient factor. It seems that wanting is not easily down-regulated because it may be governed by processes beyond our mere physiology. Just how this works isn’t as yet understood, though it’s likely that our higher order processes such as our emotions are involved.
How much control do we have over our food intake?
You might be surprised to find out that it appears the amount of effort required to restrain ourselves from eating when food is present is substantial, further it seems the effort required to sustain this inhibition is more than most of us can cope with. Potentially this makes sense of why it’s so difficult for some to sustain a diet and why it’s harder the more restraint required in order to sustain the diet.
Adapted from the 15 CEC distance course, ‘Nutrition Psychology’.
Kids, food and behaviour
Where once we blamed sugar for the wayward behaviour of our children, we now know that it is far more likely to be a chemical of some sort. There is mounting evidence against the use of the many additives in our foods, particularly in foods for children, and indeed, an increasing number of countries are banning the use of more and more additives. Of course, many agencies note that additives are important in our food to ensure they remain safe, palatable and last well. Recently, some manufacturers have opted to use natural additives, for example natural colourings; however, even some of these are deemed to have a questionable effect on humans. Those of us who are keen to avoid additives need also to be mindful of marketing, for example, the use of terms such as ‘free from colourings’ doesn’t mean the product is free from additives, just those that are in the colourings category. Incidentally, the category of flavourings doesn’t appear to be as unregulated as other additives.
What does the research say?
It seems that current research highlights at least 50 common additives that are dubious, according to research from the Royal Prince Alfred Hospital's Allergy Unit in Sydney. Many additives still used in Australia and NZ are banned overseas, for example food colouring 120 (yellow). Whole foods, approved organic foods and home-grown foods are naturally good choices if you are seeking to go additive-free. Of course, the argument that you ‘shouldn’t throw the baby out with the bath water’ is likely to be raised. Still, if history is a good predictor of the future, you can see the use of additives wouldn’t gain more support.
But is there more to it than that?
Well, it seems a number of issues are raising eyebrows. Such questions include:
· Can additives accumulate over time in food sources and the body?
· What is the effect of a mix or cocktail of additives? Much of the testing is done on single additives. How do they interact with each other and what is the effect on our body?
· Testing criteria and protocol: Would more additives be linked to behavioural and psychological issues if this were included in the testing and research?
Some living examples
So let’s take a closer look at just a few of the common additives, and in particular those that appear in foods often eaten by children, so you can make up your own mind.
Benzene: In technical documents benzene is referred to as ‘a commonly used industrial chemical’, so it doesn’t take much to convince us that it probably isn’t ideal in our foods. The addition of sodium benzoate to a product that also has ascorbic acid opens the door to chemical reactions that lead to the production of benzene. Benzoic acid and benzoates are thought to be linked to asthma, hyperactivity in children and alter brain functioning. Fizzy drinks are common benzene-containing foods as are flavoured mineral waters, cordial, some fruit juices and drinks, energy drinks and flavoured/sports water. However, it can also turn up in oral preparations (mouth washes etc), sweets, medicines, and a number of other foods. So next time you stroll down the drinks isle of the supermarket, pick up a couple of these products and scan the ingredients list for sodium benzoate (211) to see how prevalent it is.
Sulphur dioxide (220): A preservative regularly used on dried fruit, but can also turn up in soft drinks, juice, cordial, wine and even vinegar. It is reputed to cause tummy upsets, nausea, diarrhoea and rashes. 220 has also been linked to asthma, and it seems it can also affect some nutrients in the body.
Tartrazine (102, yellow): Banned or restricted in a number of countries, 102 turns up in sweets, drinks, jams, cereals, pretty much anything that needs a bit of yellow colouring. Possible issues range from links to asthma, skin rashes, behavioural changes, even hyper-agitation in children.
Read the full fact sheet or enrol into the Certificate of Childhood Nutrition or the short eCourse Childhood Nutrition
What does the research say?
It seems that current research highlights at least 50 common additives that are dubious, according to research from the Royal Prince Alfred Hospital's Allergy Unit in Sydney. Many additives still used in Australia and NZ are banned overseas, for example food colouring 120 (yellow). Whole foods, approved organic foods and home-grown foods are naturally good choices if you are seeking to go additive-free. Of course, the argument that you ‘shouldn’t throw the baby out with the bath water’ is likely to be raised. Still, if history is a good predictor of the future, you can see the use of additives wouldn’t gain more support.
But is there more to it than that?
Well, it seems a number of issues are raising eyebrows. Such questions include:
· Can additives accumulate over time in food sources and the body?
· What is the effect of a mix or cocktail of additives? Much of the testing is done on single additives. How do they interact with each other and what is the effect on our body?
· Testing criteria and protocol: Would more additives be linked to behavioural and psychological issues if this were included in the testing and research?
Some living examples
So let’s take a closer look at just a few of the common additives, and in particular those that appear in foods often eaten by children, so you can make up your own mind.
Benzene: In technical documents benzene is referred to as ‘a commonly used industrial chemical’, so it doesn’t take much to convince us that it probably isn’t ideal in our foods. The addition of sodium benzoate to a product that also has ascorbic acid opens the door to chemical reactions that lead to the production of benzene. Benzoic acid and benzoates are thought to be linked to asthma, hyperactivity in children and alter brain functioning. Fizzy drinks are common benzene-containing foods as are flavoured mineral waters, cordial, some fruit juices and drinks, energy drinks and flavoured/sports water. However, it can also turn up in oral preparations (mouth washes etc), sweets, medicines, and a number of other foods. So next time you stroll down the drinks isle of the supermarket, pick up a couple of these products and scan the ingredients list for sodium benzoate (211) to see how prevalent it is.
Sulphur dioxide (220): A preservative regularly used on dried fruit, but can also turn up in soft drinks, juice, cordial, wine and even vinegar. It is reputed to cause tummy upsets, nausea, diarrhoea and rashes. 220 has also been linked to asthma, and it seems it can also affect some nutrients in the body.
Tartrazine (102, yellow): Banned or restricted in a number of countries, 102 turns up in sweets, drinks, jams, cereals, pretty much anything that needs a bit of yellow colouring. Possible issues range from links to asthma, skin rashes, behavioural changes, even hyper-agitation in children.
Read the full fact sheet or enrol into the Certificate of Childhood Nutrition or the short eCourse Childhood Nutrition
Overweightness; Keeping the big picture
Yes we are getting bigger! As most of us know, many health professionals believe there is an ‘epidemic’ of overweightness in Australia and New Zealand and indeed in most developed countries. The body weight of the average Australian has been increasing, and around 20–25% of Australian children are either overweight or obese; so it’s little wonder that so many of us are looking for fast-track methods to reduce body fat. We need to be cautious about going too far in the opposite direction. Becoming overly concerned with slimness can also lead to well-documented health problems. With reasonable certainty, we understand that society’s current weight issues are due to an interaction of one or more of the following:
1. Biological factors of weight gain
2. Environmental factors of weight gain
3. Behavioural issues of weight gain
Most likely, it is a mix of all of the above that has lead to our increased weight. Read the whole fact sheet on overweightness. Or enrol into the Certificate of Weight Loss Nutrition.
1. Biological factors of weight gain
2. Environmental factors of weight gain
3. Behavioural issues of weight gain
Most likely, it is a mix of all of the above that has lead to our increased weight. Read the whole fact sheet on overweightness. Or enrol into the Certificate of Weight Loss Nutrition.
Superfoods; real or imagined...
There is no doubt that a diet high in fresh produce and wholegrains can reduce the risk of many diseases. In fact, research trends show that ‘supplementing’ your diet with plant compounds rather than using actual supplements provides better health benefits. But if you were to ask 10 nutritionists what they consider to be the top 10 superfoods you are very likely to get 10 very different answers. Nutritionist, Leanne Cooper takes a closer look at superfoods and just what they are and why there is confusion.
What we do know for sure is that some foods pack more of a punch than others in terms of nutrient profile and beneficial compounds including antioxidants. When you pool the findings there are some very definite superfood contenders.
· Fish, especially those high in omega-3 oils.
· Many vegies, particularly those that are strongly coloured, such as dark green or orange vegetables, and those that are aromatic such as garlic.
· Fruit, particularly berries, and those rich in vitamin C, such as acerola and red peppers.
· Nuts and seeds and foods rich in oils, such as almonds, chia seeds, flaxseeds and avocado.
· Herbs are finally beginning to be credited as superfoods, something many cultures have known for a very long time.
· Yoghurt, for healthy bacteria important for immunity.
Read the full fact sheet or enrol into the Accredited Certificate of Nutrition.
What we do know for sure is that some foods pack more of a punch than others in terms of nutrient profile and beneficial compounds including antioxidants. When you pool the findings there are some very definite superfood contenders.
· Fish, especially those high in omega-3 oils.
· Many vegies, particularly those that are strongly coloured, such as dark green or orange vegetables, and those that are aromatic such as garlic.
· Fruit, particularly berries, and those rich in vitamin C, such as acerola and red peppers.
· Nuts and seeds and foods rich in oils, such as almonds, chia seeds, flaxseeds and avocado.
· Herbs are finally beginning to be credited as superfoods, something many cultures have known for a very long time.
· Yoghurt, for healthy bacteria important for immunity.
Read the full fact sheet or enrol into the Accredited Certificate of Nutrition.
Disclaimer: Copyright Cadence Health and Nutrition Courses 2012. The information presented in these fact sheets may be reproduced in whole or in part for education and non-profit purposes with acknowledgment of the source. It may not be reproduced for commercial use or sale. The information provided is not meant to replace medical advice.
