Monthly Archives: October 2016

Claire Foss, The Institute for Optimum Nutrition (ION)

Having travelled to Australia in my 20’s to ‘find myself’, I discovered a wonderful Naturopath and decided this was a career route that appealed to me. Together with a dislike of the orthodox system (years of visiting doctors with ear problems and excessive amounts of antibiotics), I believed there must be a natural alternative to prescription drugs.

Fast forward fifteen years and here we are. Two children, a job, a house and a partner to add to the mix, it seemed a perfect time to embark on my ‘natural’ journey.

The Science Access course was a steep learning curve coupled with an undiscovered love of science, which I’m now trying to pass onto my son. The lecturer, Jack, was lovely, but at times I wanted to scream ‘I have no idea what you are talking about’! Other times I just wanted to cry. I ploughed on through, receiving a fantastic mark for the chemistry section of the course.

I happily skipped through year one, the only hiccup was me thinking I had every ailment we were currently learning about. This subsided and my fears are now focused on the teaching clinic!

Year two has been the most challenging, at times thinking the stress of the workload was actually going to kill me. That said, it’s great to meet every month with like-minded people, whom like me, don’t want to eat gluten. Not because it makes us bloat but because of all the other reactions it ‘may’ cause.

I am now in my third year, on occasions I felt like I was drowning in life, study and work. As I embark on the final stretch, there’s excitement (I’ve almost completed the course, can change my career and practice nutrition professionally),  trepidation (the training clinic awaits me) and a tinge of sadness that this will be my final year of monthly weekends in London, fun and laughter with new friends and regular visits to Itsu.

It has been hard work and a significant financial commitment but it has genuinely changed my life, my family’s (and some friends’) lives. What I have learnt during this process I now apply day-to-day, reaping the benefits emotionally and physically. I am excited by the prospect of practising nutrition professionally, making a real difference to the health and wellbeing of others.

Claire Foss is a 3rd year student on the Diploma of Nutritional Therapy  (DipION) at the Institute for Optimum Nutrition. She is also a student member of BANT and volunteers as a BANT student rep. If you would like to write a story for the Student Spotlight, please email us at studentsocialmedia@bant.org.uk

FIND A PRACTITIONER SEARCH ANALYSIS

You will all be aware of the importance of the BANT Practitioner Search to both BANT membership and the general public seeking Nutritional Therapy practitioners. The BANT technical team at ITechLogistics has been conducting a review of the search, employing industry analytics and analysis techniques, so that the tool can be improved, providing a better return for you, our members.

View the eblast

Student News Bulletin

Our news this week features some exciting information about chocolate, an update on the role wheat plays in chronic health and in case you missed it, a link to our October student webinar about BANT local networks.

Two surprising advantages to eating chocolate 

We students are not unused to using chocolate to help keep us going and buoyed up as we learn. For most of us, consumption of the rich, dark sweet peaks as assignments are due. So you may be pleased to learn that we have unearthed two papers that highlight cocoa’s protective effect on the brain and skin*.

In addition to cocoa’s more widely-known compounds such as caffeine, theobromine and other antioxidant flavonoids, a recent review published in the British Journal of Clinical Pharmacology indicates that cocoa has many beneficial actions on the brain. Astrid Nehlig writes that epicatechin, and other flavonoids, stimulate the flow of blood to the brain. Also, mainly in areas responsible for learning and memory, epicatechin induces the growth of new blood vessels and changes in the shape and structure of neurones. Plus, flavonoids appear to interact with signalling cascades that involve protein and lipid kinases, and as a consequence, inhibit neurone death via apoptosis and enhance neuronal survival and plasticity in the the synapse. Read more here.

Furthermore, although a clear mechanism is still yet to be determined, the phytochemicals found in cocoa and cocoa products have been associated with maintaining skin health. Another review, this time in Nutrients, outlines that the antioxidants in cocoa may have many protective qualities for skin health and phytoprotection. It is found that the active compounds in cocoa may reduce inflammation. Researchers have also determined that the polyphenols, especially flavanols, defend against pathogens and ultra violate (UV) damage, procyanidins protect the skin internally by fighting oxidative stress, while theobromine scavenges reactive oxygen species in the skin generated from exposure to UV light. Click here to read more, because the list does go on.

*of course, to get the best effects it has to be good quality dark chocolate, preferably more than 70% cocoa solids.

New research linking wheat proteins to chronic ill health

Information that should help us better understand Non Gluten Wheat Sensitivity (NGWS) has recently been presented to United European Gastroenterology (UEG) at UEG Week 2016 in Vienna, an annual meeting of leading GI scientists and practitioners. Amylase-trypsin inhibitors (ATIs) are proteins found in wheat and which are now known to induce an innate immune reaction. The consumption of ATIs can also lead to inflammation developing in places outside the gut, such as the kidneys, spleen, lymph nodes and brain. They can also worsen conditions including inflammatory bowel disease, rheumatoid arthritis and asthma. It is thought this happens by activating toll-like receptor 4 of monocytes, macrophages and dendritic cells in the gut mucosa. Click here for more information.

Link to the October student webinar 

This month’s webinar on Tuesday 18th October, presented by Abir Hamza-Goodacre, highlights lots of useful benefits to joining BANT local groups.  Don’t worry if you missed it because we have the link to this and all previous student webinars here.

Student Spotlight

Keep a look out for the October Student Spotlight which is being published on Friday. This month it features Claire Foss, a third year student from The Institute for Optimum Nutrition in Richmond. View it here.

If you’ve got any comments or there’s something you’d like to see, contact us: studentsocialmedia@bant.org.uk

 

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BANT October News Goes Live

Welcome to the October issue of BANT ENews, this month’s focus is on our microbiome, with a fascinating insight into the microbiome by Tim Spector, PhD, Professor of Genetic Epidemiology, King’s College London. BANT Supervision has been in the news with our new online pilot, to help you find out more about Supervision and why it is so important for our members, this month’s ‘Spotlight on the BANT Website’ feature focuses on this really important topic. Access the BANT news here.

OCTOBER BANT NEWS

Welcome to the October issue of BANT ENews, this month’s focus is on our Microbiome, with a fascinating insight into the microbiome by Tim Spector, PhD, Professor of Genetic Epidemiology, King’s College London. BANT Supervision has been in the news with our new online pilot, to help you find out more about Supervision and why it is so important for our members, this month’s ‘Spotlight on the BANT Website’ feature focuses on this really important topic.

View the BANT News

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BANT Proud to be Participating in the Glycanage ®, King’s College London and Croatian National Centre of Excellence in Personalised Healthcare Research Project: “EFFECTS OF LIFESTYLE INTERVENTIONS ON CHANGES IN BIOLOGICAL AGE”

The British Association for Applied Nutrition and Nutritional Therapy (BANT) is proud to be working with  Oxford Biotech company GlycanAge®, King’s College London and Croatian National Centre of Excellence in Personalised Healthcare in the ‘Effects of Lifestyle Interventions on Changes in Biological Age’ research study.

GlycanAge® is a pioneering new blood test, developed by an international team of scientific researchers who have published over 100 peer-reviewed publications in the fields of glycobiology and ageing in the last 20 years. A simple blood draw is needed to provide the sample that is analysed for the individual’s levels of glycans. Glycans are minute sugar molecules that attach to proteins molecules within the immune system, forming individual patterns. These patterns change as we age, often affected by our genes and lifestyle, including nutrition, obesity, smoking, exercise and stress. This new research project aims to enable people to test their real biological age and subsequently track how lifestyle changes may improve it.

BANT members will be working with the research team to recruit and supervise study participants and subsequently evaluate the results of the dietary and lifestyle changes. Study participants will be asked to participate by undergoing GlycanAge® testing three times  at start, three and six month intervals.  More information on the study and how to find a nutrition practitioner involved will be appearing on the BANT website (www.bant.org.uk) shortly.

BANT Chairman Miguel Toribio-Mateas, one of the study’s principal investigators, said:  “The BANT framework of nutrition practice, based on functional medicine principles, provides the perfect clinical environment to assess biological ageing and to intervene by means of simple, individualised dietary and lifestyle interventions. Using reliable markers of biological ageing will help practitioners measure the effects of their recommendations and will enable them to learn more about the types of foods and behaviours most likely to keep us younger for longer. On the basis of these associations ‘anti-ageing’ dietary and lifestyle programmes can be developed to suit the individual. I am delighted that BANT has been chosen as the sole research partner for this study and look forward to seeing the results.“

Tim Spector, PhD, Professor of Genetic Epidemiology, King’s College London, says:  “We have been studying ageing in twins for 20 years and studying many different markers and predictors of age and biological age. This is the best I have come across to date although we do not understand the mechanisms yet.”

“We are keen to get people involved in research to see how much we can change biological age by improving lifestyle and diet as we only have minimal data at the moment. This is a very exciting time for ageing research.”

The principal investigators on the project are: Tim Spector MD, PhD, Professor of Genetic Epidemiology, King’s College London; Gordan Lauc, PhD, Professor of Biochemistry and Molecular Biology, Director of the Croatian National Centre of Excellence in Personalised Healthcare and Miguel Toribio-Mateas, BSc (Hons) MSc, Doctoral Researcher, Practice-Based Research on Healthy Ageing, Middlesex University, Chairman of BANT.

– Ends –

Click here to download the PDF version of this announcement.

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

Student News Bulletin

This fortnight’s student bulletin is jam packed with fascinating things to read, watch and do so pull up a pew and let’s begin.  Read about a way to consolidate memories, watch the latest student webinar or check out Dr. Rhonda Patrick’s episode on fasting for longevity, and finally make a warming autumn soup.

The Brain Appears to Consolidate Memory During Sleep

Dr. Nikolai Axmacher, together with his team, has demonstrated in experiments with mice and rats that the animals reactivate newly acquired information during sleep. Another effect seems to be also relevant; ripple oscillations.  This term describes a specific type of brain activity: a cluster of nerve cells that send out high-frequency signals for a short period of time.  Researchers believe that the ripples prepare the nerve cells for the reactivation of information.  The theory: following a ripple event, a nerve cell is more receptive for storing reactivated information permanently.  These findings have been matched in human trials. Axmacher explained, “We are dealing with a mechanism for learning during sleep.”

Read more here

September Student Webinar Available

Don’t fret if you missed September’s student webinar on Neuroprotection by Miguel Toribio-Mateas, as the recording and handout are now available here

Fasting-Mimicking Diet & Fasting for Longevity, Cancer & Multiple Sclerosis

Rhonda Patrick PhD speaks with Valter Longo PhD, a professor of gerontology and biological sciences and director of the longevity institute at the University of Southern California. Dr. Longo has made huge contributions to the field of ageing, including the role of fasting and diet in longevity and healthspan in humans as well as metabolic fasting therapies for the treatment of human diseases.

Watch it here

Autumn Soup: Butternut Squash and Cauliflower

Ingredients:

  • 750ml – 1L vegetable stock
  • 1 butternut squash, peeled and roughly chopped
  • 1 carrot, peeled and roughly chopped
  • 1 onion, diced
  • 3 cloves garlic
  • 1 heaped tsp curry powder
  • ½ tsp cumin and cinnamon
  • ¼ tsp cayenne pepper
  • ½ head cauliflower cut into florets, cooked
  • 3 tsp almond butter

Method:

  • Heat a little oil in the soup pot, add onion to caramelise.
  • After 5 minutes added crush garlic cloves, carrot and butternut squash
  • Once everything has a little colour add stock so it covers the vegetables and spices
  • Bring to the boil then simmer for 10-15 minutes until all vegetables are soft
  • Puree and stir in almond butter
  • Stir in cauliflower florets and heat through

Enjoy!

Check out BANT September’s Newsletter here nike air max cheap wholesale