Monthly Archives: July 2016

Tiffany Smith, Centre for Nutrition Education & Lifestyle Management (CNELM)

tiffanyAll my life I have been passionate about health, food and travel.  At 10 I wanted to be a doctor, but developed an unfortunate habit of fainting at the sight of needles! When I left school after A levels, I didn’t go on to study at university as I realised I was too squeamish to be a doctor and there wasn’t anything else I wanted to study. So, I trained as a croupier and worked in the top casinos in London. It was great fun, a young profession with a great social life but also great travel opportunities. I worked on a cruise liner in the Caribbean, in the South of France, Paris, Turkey, Argentina, Mauritius, Malaysia and Greece all expenses paid!

Along the way I met my husband, with whom I travelled working together.  As the casino industry waned, we decided to return to France and bought a small village hotel restaurant from receivers in the Dordogne. We renovated and revived it and hired a chef with whom I worked with in the kitchen, picking up pro cooking skills, until he left 4 years later and I took control of the kitchen. While I enjoyed cheffing, the hotel part was another matter, and we sold up after 7 years and bought another run down restaurant to renovate in a small mountain spa town in the Pyrenees near Perpignan.

A lightbulb moment happened about 4 years ago when I saw the Chanel 4 program ‘The Food Hospital’ and all my worlds collided. I had never even heard of the profession of dietician but the whole focus on the role of food in health seemed perfectly logical to me. I knew where my future lay.  Cheffing is a hard profession and not one I want to get old doing, so moving into nutrition seems a perfectly natural extension of what I already do. I did set out on my study path wanting to be a dietician and did my science foundation with the OU. However, I have discovered the functional approach with CNELM, and am not only enjoying the student experience but looking forward to seeing how my career in nutrition evolves.

Tiffany Smith is a 2nd year student on the Nutritional Science BSc at CNELM.  If you’d like to write a story for the Student Spotlight or become a part of our Student Network Team, we’d love to hear from you, please email us at students@bant.org.uk.

Student New Bulletin

This week a useful study on the learning boosting properties of cinnamon, a free CAM Conference Webinar on Detoxification and a simple cooling ice cream recipe with just 5 ingredients.

Cinnamon May Aid Learning Ability

A study published in the journal Neuroimmune Pharmacology found that mice improved in learning ability after consuming cinnamon.

Researchers found that the hippocampus of poor learners has less CREB (a protein involved in memory and learning) and more alpha5 subunit of GABAA receptor or GABRA5 (a protein that generates tonic inhibitory conductance in the brain) than good learners.

The mice were fed ground cinnamon, which their bodies metabolised into sodium benzoate, a chemical used as a drug treatment for brain damage. When the sodium benzoate entered the mices’ brains, it increased CREB, decreased GABRA5, and stimulated the plasticity (ability to change) of hippocampal neurons.  These changes led to improved memory and learning amongst the mice.

However, the team detected that not all types of cinnamon are equal. Of the two major types of cinnamon available – Chinese and Ceylon – Ceylon cinnamon is purer, and Chinese cinnamon contains a molecule associated with liver damage.  Read more.

CAM Conference Webinar: Detoxification 

This hour-long webinar is completely free to attend, interactive, and CPD accredited by BANT (or pending).

Detoxification – the gut flora’s role in our modern toxic world (Tue, Sep 20, 2016 6:30 PM – 7:30 PM BST)

A strong protective gut flora and lining is believed to provide us with some protection against the absorption of toxins and heavy metals. Specific probiotics have been shown to bind to such heavy metals. Specific probiotics have been shown to bind to such heavy metals and toxins. These bacteria are known to then be excreted from the body via regular stool movements opposed to being absorbed into the blood stream.

In this webinar Natalie Lamb will discuss the research behind certain environmental toxins and how our gut flora either protects us, is harmed by them or is even part of the problem.  Register here.

No Churn Vegan Chocolate Ice Cream

A 5 ingredient no churn vegan chocolate ice cream that has all the creaminess, flavour and richness of the real thing! Naturally sweetened, vegan and gluten free.

Ingredients

  • 2 cans coconut cream OR full fat coconut milk, chilled overnight in the fridge (
  • 80g unsweetened cocoa or cacao powder
  • 350 – 400g pitted dates (if not sticky and moist, soak in warm water for 10 minutes then drain)
  • 1 tsp pure vanilla extract
  • 125ml unsweetened almond milk
  • 1/2 tsp cinnamon (optional)

Instructions

  1. Add moist, pitted dates to a food processor and process until small bits remain. Then add hot water a little at a time until it forms a thick paste. Set aside.
  2. Without tipping the cans, scoop out the coconut cream from the cans of coconut cream OR coconut milk, reserving the clear liquid for other uses. Place in chilled mixing bowl.
  3. NOTE: If using coconut milk, use less dates as they’ll be less volume.
  4. Whip until creamy and smooth. Then add cocoa powder, vanilla, almond milk and half of the date paste. Whip until fully incorporated.
  5. Taste and add date paste / cocoa as needed.
  6. Transfer to a parchment-lined freezer-safe container, freeze.
  7. Take out in a couple of hours for a chilled mousse-like ice cream or overnight for a firmer ice cream.
  8. Get out at least 20 minutes prior to serving.

Recipe by Minimalist Baker, can be seen here. cheap nike air max 95 trainers

BANT Response to Public Health England’s (PHE) Announcement Regarding Vitamin D

BANT welcomes Public Health England’s (PHE) recommendations that everyone should take vitamin D supplements during autumn and winter. This is advice that BANT members, known as Registered Nutritional Therapists, have been issuing to their clients since BANT’s inception in 1997. BANT is however concerned that PHE’s recommended dose of 10μg (400IU) might not be enough for everyone.

PHE focuses on vitamin D as “the sun vitamin” but it fails to highlight the fact that vitamin D deficiency is associated with systemic inflammation. BANT Registered Nutritional Therapists report that most of those vitamin D-deficient clients they see in their clinics also present with inflammatory bowel disease, dysglycaemias (problems maintaining normal blood glucose balance, potentially leading to adult onset diabetes), autoimmune and cardiovascular disease, amongst other conditions where inflammation is an underlying factor.

There is consistent scientific evidence that in some people with variants in vitamin D metabolism and vitamin D-receptor genes the ability to convert vitamin D into a usable form is compromised meaning, that these individuals may remain deficient despite supplementation. Thus knowing about these genetic variants would allow an appropriately trained practitioner to provide a vitamin D protocol that is tailored to these individuals’ needs. As shown in clinical trials conducted in a variety of countries around the world, a simple blood test that measures serum 25-hydroxyvitamin D confirms that even when vitamin D is supplemented at modest levels, like the 10μg (400IU) proposed by Public Health England, some people will continue to have inadequate vitamin D levels.  Additionally, some of the foods that are traditionally fortified with vitamin D, like flour made from milled cereals, used for bread-making and in most commercially available breakfast cereals, are also associated with higher levels of diet-driven inflammation, known as Dietary Inflammatory Index.

Where can you find sources of vitamin D?

Vitamin D is a fat soluble vitamin whose primary source is sunlight. Very few foods contain vitamin D, hence the recommendation for supplementation.

From foods

Food sources of vitamin D include sardines, cod liver (available as a pate that can be used as a savoury spread), tinned tuna, liver, eggs. However, please note that food sources are notoriously poor. With regards to fortified foods (the equivalent of taking a supplement that’s been added to your food) like orange juice, breakfast cereals BANT considers that these may be useful for those individuals who are not able to eat any other sources of vitamin D or to supplement, but strongly advises to read the labels and check for sugar content, both natural sugars and added (sucrose and fructose in many cases) as well as other undesirable ingredients.

From supplements

Vitamin D comes in two forms: D2 (ergocalciferol) and D3 (cholecalciferol). Vitamin D2 is manufactured by the UV irradiation of ergosterol in yeast, and vitamin D3 is made by the irradiation of 7-dehydrocholesterol from lanolin and the chemical conversion of cholesterol.

Both forms have been regarded as equivalent, based on their ability to combat rickets and, indeed, most steps involved in the metabolism and actions of both forms are identical and both forms effectively raise serum 25(OH)D levels. However, studies have shown that high doses of Vitamin D2 are less potent and thus BANT recommends supplementing with Vitamin D3.

How much will I need? 

Check with your RNT for your individualised recommendations. Our registered practitioners are insured to recommend supplements where needed. This is after thorough assessment based on clinical practice framework which takes into account test results. BANT Registered Nutritional Therapists are uniquely trained to prescribe food supplements with caution, assess supplement quality, know supplement interactions with medications and appropriate dosing for the individual client.

BANT Registered Nutritional Therapists take into account individuality that enables personalisation of dietary advice based on the most up-to-date research available. They do not endorse or promote ‘one-size-fits-all’ advice following the health trend of the moment.

How to find your BANT Registered Nutritional Therapist

BANT, The British Association for Applied Nutrition and Nutritional Therapy, recommends that you choose a Registered Nutritional Therapist who has undertaken training at an accredited course thereby ensuring necessary training to understand the theory and practice of nutritional therapy. BANT-member Registered Nutritional Therapists are regulated by the Complementary and Natural Healthcare Council (CNHC). The CNHC holds an Accredited Voluntary Register (AVR) for the Professional Standards Authority for Health and Social Care (PSA). The PSA oversees statutory bodies and accredits organisations holding voluntary registers for health and social care occupations in the UK. By choosing Registered Nutritional Therapist, registered with the CNHC, you can be confident that they are properly trained, qualified and insured.

To find a BANT Registered Nutritional Therapist in your area click on the link: http://bant.org.uk/bant/jsp/practitionerSearch.faces.

 

– Ends –

Click here to download the PDF version of this response.

 

FOR FURTHER INFORMATION PLEASE CONTACT:

Daniel O’Shaughnessy

Communications@bant.org.uk

Tel: +44 7540  722307

NOTES TO EDITORS:

The British Association for Applied Nutrition and Nutritional Therapy (BANT) is the professional body for Registered Nutritional Therapists. Its primary function is to assist its members in attaining the highest standards of integrity, knowledge, competence and professional practice, in order to protect the client’s interests; nutritional therapy and the registered nutritional therapist.

 

Nutritional therapy is the application of nutrition science in the promotion of health, peak performance and individual care. It is a progressive approach to health optimisation.  Registered Nutritional Therapists are recognised by the Professional Standards Authority to be as competent as other traditional healthcare providers.  It has been recognised that they can make a difference by working together with healthcare providers as part of multidisciplinary teams under NHS commissioning.

 

References:

  1. Barry, E. L., Rees, J. R., Peacock, J. L., Mott, L. A., Amos, C. I., Bostick, R. M., Figueiredo, J. C., Ahnen, D. J., Bresalier, R. S., Burke, C. A. & Baron, J. A. (2014) Genetic variants in CYP2R1, CYP24A1, and VDR modify the efficacy of vitamin D3 supplementation for increasing serum 25-hydroxyvitamin D levels in a randomized controlled trial. J Clin Endocrinol Metab, 99(10) pp. E2133-7.
  2. Cantorna, M. T., Mcdaniel, K., Bora, S., Chen, J. & James, J. (2014) Vitamin D, immune regulation, the microbiota, and inflammatory bowel disease. Exp Biol Med (Maywood), 239(11) pp. 1524-30.
  3. Chowdhury, R., Kunutsor, S., Vitezova, A., Oliver-Williams, C., Chowdhury, S., Kiefte-De-Jong, J. C., Khan, H., Baena, C. P., Prabhakaran, D., Hoshen, M. B., Feldman, B. S., Pan, A., Johnson, L., Crowe, F., Hu, F. B. & Franco, O. H. (2014) Vitamin D and risk of cause specific death: systematic review and meta-analysis of observational cohort and randomised intervention studies. Bmj, g1903.
  4. Delvin, E., Souberbielle, J. C., Viard, J. P. & Salle, B. (2014) Role of vitamin D in acquired immune and autoimmune diseases. Crit Rev Clin Lab Sci,51(4) pp. 232-47.
  5. De Medeiros Cavalcante, I. G., Silva, A. S., Costa, M. J., Persuhn, D. C., Issa, C. T., De Luna Freire, T. L. & Da Conceicao Rodrigues Goncalves, M. (2015) Effect of vitamin D3 supplementation and influence of BsmI polymorphism of the VDR gene of the inflammatory profile and oxidative stress in elderly women with vitamin D insufficiency: Vitamin D3 megadose reduces inflammatory markers. Exp Gerontol, 10-6.
  6. Gonzalez-Gil, E. M., Santabarbara, J., Russo, P., Ahrens, W., Claessens, M., Lissner, L., Bornhorst, C., Krogh, V., Iacoviello, L., Molnar, D., Siani, A., Tornaritis, M., Veidebaum, T. & Moreno, L. A. (2015) Food intake and inflammation in European children: the IDEFICS study. Eur J Nutr, [Epub ahead of print]
  7. Liu, Z., Liu, L., Chen, X., He, W. & Yu, X. (2014) Associations study of vitamin D receptor gene polymorphisms with diabetic microvascular complications: a meta-analysis. Gene, 546(1) pp. 6-10.
  8. National Institutes of Health of the United States of America (2016) Vitamin D Factsheet for Health Professionals. https://ods.od.nih.gov/factsheets/VitaminD-HealthProfessional/#en2. Accessed online Thursday 21st July 2016.
  9. Romagnoli E, Pepe J, Piemonte S, Cipriani C, Minisola S (2013) Management of endocrine disease: value and limitations of assessing vitamin D nutritional status and advised levels of vitamin D supplementation. European Journal of Endocrinology. 169: R59-69.
  10. Shivappa, N., Hebert, J. R., Rosato, V., Rossi, M., Montella, M., Serraino, D. & La Vecchia, C. (2016) Dietary inflammatory index and ovarian cancer risk in a large Italian case-control study. Cancer Causes Control, 27(7) pp. 897-906.

BANT Registered Nutritional Therapists – The Gold Standard

With growing numbers of  ‘insta-nutritionists’ who have done short online courses, healthy eating bloggers, YouTubers and healthy eating recipe book writers,  how can you be sure that you are getting safe nutritional advice? Whilst pretty pictures of colourful foods are a lot of fun, ultimately nutrition health advice is something you should only trust real professionals with.

BANT, The British Association for Applied Nutrition and Nutritional Therapy, recommends that you choose a Registered Nutritional Therapist who has undertaken training at an accredited course thereby ensuring necessary training to understand the theory and practice of nutritional therapy. BANT-member Registered Nutritional Therapists are regulated by the Complementary and Natural Healthcare Council (CNHC). The CNHC holds an Accredited Voluntary Register (AVR) for the Professional Standards Authority for Health and Social Care (PSA). The PSA oversees statutory bodies and accredits organisations holding voluntary registers for health and social care occupations in the UK. By choosing Registered Nutritional Therapist, registered with the CNHC, you can be confident that they are properly trained, qualified and insured.

Nutritional therapy is the application of nutrition science in the promotion of health, peak performance and individual care. It is a progressive approach to health optimisation.  Registered Nutritional Therapists are recognised by the Professional Standards Authority to be as competent as other traditional healthcare providers.  It has been recognised that they can make a difference by working together with healthcare providers as part of multidisciplinary teams under NHS commissioning.

BANT Registered Nutritional Therapists take into account individuality that enables personalisation of dietary advice based on the most up-to-date research available. They do not suggest ‘one-size-fits-all’ advice following the health trend of the moment.

Looking for a BANT Registered Nutritional Therapist is easy; just click on the link for a full listing of our Registered Nutritional Therapists area by area: http://bant.org.uk/bant/jsp/practitionerSearch.faces.

 

– Ends –

Click here to download the PDF version of this statement.

 

FOR FURTHER INFORMATION PLEASE CONTACT:

Daniel O’Shaughnessy

Communications@bant.org.uk

Tel: +44 7540  722307

NOTES TO EDITORS:

The British Association for Applied Nutrition and Nutritional Therapy (BANT) is the professional body for Registered Nutritional Therapists. Its primary function is to assist its members in attaining the highest standards of integrity, knowledge, competence and professional practice, in order to protect the client’s interests; nutritional therapy and the registered nutritional therapist.

SPECIAL OFFER FOR BANT MEMBERS TO JOIN THE ROYAL SOCIETY OF MEDICINE: OFFER INCREASED UNTIL WEDNESDAY 31 AUGUST 2016

BANT members are able to join the Royal Society of Medicine as a Senior Associate Member on exclusive terms:

  • 15% discount on membership fees
  • No joining fee – saving you £45
  • Free £10 RSM voucher

However, if you apply by Wednesday 31 August 2016 you will also receive:

  • 14 months membership for the price of 12
  • ensure that you pay 2015/16 rates.

View the eblast

BANT Member Survey 2016

It’s time to have your say!

Last year as a result of what you said, we:

  • Launched our Regional Branch Meeting Initiative
  • Recruited additional Volunteers and six Managers to help us deliver our strategic objectives
  • Commenced the review of the GP Engagement Project
  • Revamped the Student section of the BANT website
  • Focused on additional discounted conferences and seminars
  • Commenced development of an Evidence Knowledge Base

View the eblast

BANT July News Goes Live

Welcome to the July issue of BANT ENews, we have a packed issue this month with a men’s health focus for our feature article, video of the month and recipe of the month; an important PPC article highlighting key updates to the BANT Handbook; articles about our two Regional Branch meetings which took place in Bristol and London recently and news about our Facebook Members Only Page launch. Happy reading! Access the BANT news here.

JULY BANT NEWS

Welcome to the July issue of BANT ENews, we have a packed issue this month with a men’s health focus for our feature article, video of the month and recipe of the month; an important PPC article highlighting key updates to the BANT Handbook; articles about our two Regional Branch meetings which took place in Bristol and London recently and news about our Facebook Members Only Page launch. Happy reading!

View the BANT News

View the eblast

Student News Bulletin

This week a study from Harvard researchers adds to the fat debate, another video from Rhonda Patrick PhD on the benefits of time-restricted eating and a post exam recipe you can treat yourself with that full of unsaturated fats.

Can eating more unsaturated fats lower risk of death?

A new study published in JAMA points to the health benefits of consuming more unsaturated fat, reinforcing the fact that the old paradigm of dietary fat causing heart disease is coming to an end. Healthy unsaturated fat sources include fish such as salmon, trout, and herring, avocados, olives, walnuts, and olive oil. Read more.

Time-Restricted Eating in Humans & Breast Cancer Prevention

This video from Rhonda Patrick PhD features Dr. Ruth Patterson, a professor in the UC San Diego Department of Family Medicine and Public Health as well as Associate Director of Population Sciences and leader of the Cancer Prevention program at Moores Cancer Center at UC San Diego Health.  Here she discusses with Rhonda Patrick the benefits of time-restricted eating on breast cancer risk.

Watch it here.

Salted Chocolate Avocado Pudding Recipe

Ingredients:   choc avo dessert

  • 3/4 cup (140 g) packed avocado (from 1 medium avocado)*
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 1/4 cup (60 mL) pure maple syrup
  • 2 tablespoons (30 mL) brown rice syrup**
  • 2 tablespoons (30 mL) coconut oil, melted
  • 2 tablespoons (30 mL) unsweetened almond milk
  • 1 tablespoon (15 mL) natural smooth roasted almond butter
  • 1/2 teaspoon pure vanilla extract
  • 1/4 plus 1/8 teaspoon fine sea salt, or to taste

Directions:

  1. Add the avocado, cocoa powder, maple syrup, brown rice syrup, melted coconut oil, milk, almond butter, vanilla, and salt (start with 1/4 teaspoon) into a food processor. Process until super smooth, stopping to scrape down the side of the bowl as needed.
  2. Taste and adjust salt and sweetener, if desired.
  3. Spoon into an airtight container, cover, and chill for 1 to 2 hours, or simply enjoy immediately at room temperature.
  4. Portion into shallow bowls and top with your favourite yogurt, fresh berries, and nuts.
  5. Enjoy!

Recipe from Oh She Glows cheap nike air max 90 online

Student News Bulletin

First of all, apologies for missing last week’s edition, what with the end of term approaching it was peak exam and assignment deadline time so we couldn’t quite juggle student new as well, sorry!  We hope a research nugget from Harvard, a mentoring offer from ION and a fascinating video from the nutrition researcher Dr. Rhonda Patrick PhD will make it up to you.

Obesity and Multiple Sclerosis

A study published in the journal PLOS Medicine investigated obesity in early life as a risk factor for developing multiple sclerosis (MS).  Previous studies have suggested a link between body mass index (BMI) in the obese range (>30) at age 18 and an increased risk of developing MS.  This study was able to suggest the causality of obesity for MS and added that their findings should provide motivation “to combat increasing youth obesity rates”.  Read more.

Supervision workshop for just graduated ION students

The Institute for Optimum Nutrition (ION) is offering a discount on the one-off supervision workshop on Wednesday for ION graduates.  Details for the workshop are:

  • Support transition from student to practitioner
  • For final-year BANT registered ION students
  • Wednesday 6th July 2016
  • 1pm-3:30pm
  • ION, Ambassador House, Richmond
  • Discounted rate of £25.00
  • Email carmel@nutritionalsolutions.co.uk

Interview Dr. Rhonda Patrick on Time Restricted Feeding

Dr. Patrick’s interviews are always interesting and this one is no exception.  Here she speaks with Prof. Satchidananda Panda, of the Salk Institute for Biological Studies in La Jolla, California. Satchin’s work deals specifically with the timing of food and the relationship with our biological clocks governed by circadian rhythm and also the circadian rhythm in general.

Watch it here

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