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Profitable Practice Seminar 2015

Profitable Practice

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Start: June 13, 2015
End: June 13, 2015
Venue: Royal Society of Medicine
Phone: 08450760402
Address: ROYAL SOCIETY OF MEDICINE, 1 WIMPOLE STREET, London, United Kingdom, W1G 0AE
Google Map
Cost: £165 Plus VAT

Gastrointestinal Health and Functionality Workshop

For more information and to book visit www.clin-ed.org

Summary

  • Understanding how the adaptive immune system copes with the remarkable number and diversity of microbes that colonize the digestive tract, and how the system integrates with more primitive innate immune mechanisms to maintain immune homeostasis and manage inflammation responses, holds considerable promise for new approaches to modulate immune networks to treat and prevent disease.
  • The human intestine contains ~100 trillion bacteria that make essential contributions to human metabolism and establish symbiotic relationships with their hosts. However, these organisms pose an ongoing threat of invasion or loss of tolerance owing to their enormous numbers.
  •  The intestinal immune system has evolved unique immune adaptations that allow it to manage its high bacterial load. These immune mechanisms work together to ensure that commensal bacteria rarely breach the intestinal barrier and that any that do invade are killed rapidly and do not penetrate to systemic sites.
  •  Loss of bacterial symbiosis (eubiosis), known as dysbiosis, presents the immune system and the barriers with ongoing challenges, and maintaining tolerance in the face of perturbations of bacterial communities is metabolically expensive. The result can be altered immune hyperesponsiveness due to the activation and promotion of inflammasome formation and related inflammatory protein secretions.
  •  A key element of the mammalian intestinal strategy for maintaining homeostasis with the microbiota is to minimize contact between luminal microorganisms and the intestinal epithelial cell surface. This is accomplished by enhancing the physical barrier through the production of mucus, antimicrobial proteins and IgA; food, medicines and bacterial species are able to enhance or compress these defense mechanisms.
  •  A second layer of intestinal immune protection relies on the rapid detection and killing of bacteria that penetrate the epithelial cell surface. This occurs by several immune mechanisms, including bacterial uptake and phagocytosis by innate immune cells and a complex set of T cell-mediated responses.
  •  A third immune barrier is presented by the mesenteric lymph nodes, which constitute an immune ‘firewall’ limiting penetration by commensal microorganisms to the systemic immune system. This allows induction of adaptive immune responses to resident bacteria to be confined to the mucosal immune compartment.
  •  An increasing amount of evidence suggests that numerous intra and extraluminal diseases and loss of function arise from dysregulated control of host–microorganism interactions and the subsequent production of inappropriate inflammation. In support of this hypothesis, this day will explore intestinal immune mechanisms that maintain homeostasis with the microbiota and what to do if these are lost or disorganized.
  • A dynamic yet robust, state of chronic, low-grade inflammation maintains the healthy state known as primed homeostasis in the gastrointestinal tract which if disturbed, as different stages in life contribute to translational changes in immune responsiveness and loss of function and health.
  • The mucosal surface is not a static barrier that simply prevents microbial invasion but a critical interface for microbiota-immune system interactions. Recent work suggests that dynamic interactions between microbes and the host immune system at the mucosal surface inform immune responses both locally and systemically.

In the USA millions of people suffer from some form of gastrointestinal (GI) disorder and its related local and systemic inflammation response. The relationship between gastrointestinal dysfunction and chronic disease is multifaceted, compelling and complex. It is clear that when the normal integrity of the GI tract is compromised, this can result in distant systemic complaints even in the absence of overt GI symptomatology.

Millions of years of co-evolution have led to a fundamental intertwining of mammalian and microbial biology that extends well beyond this metabolic function. For example, intestinal microorganisms provide instructive signals for several aspects of intestinal development, including epithelial cell maturation, angiogenesis and lymphocyte development. Intestinal bacteria also have an important role in protecting their hosts against pathogenic infections. Two distinct factors contribute to this protective effect.

  1. First, many intestinal bacterial pathogens are poorly adapted to compete with commensal microorganisms for dietary nutrients, restricting their luminal colonization.
  2. Second, symbiotic microorganisms stimulate immune responses against pathogens.

When we are sick our bacterial communities are also sick and as such they alter the physical habitat of the distal bowel as well as the availability of resources in the form of nutrients. Yet restoration of the dysbiotic microbiome is not as simple as just adding back missing or underrepresented species. Both the physical habitat of the gut, the mucosal and mitochondrial morphology and the nutrient availability must be durably changed to engender a meaningful change in the complex microbial ecosystem to restore eubiosis and proportional inflammation.

Gastrointestinal Functionality and Health Workshop II

This one day event is designed to explore some of the clinically relevant evolving events in microbiology, mucosal immunity and functional medicine as it relates to inflammation and health. The presenters are well known for their many years of work in research, analysis, practice and lecturing. They will present substantive evidence of these evolving trends and how they impact on clinical decisions, describing where evidence is preliminary, novel, or of greater substantiation. The day will have a strong clinical bias and provide a welcome opportunity for questions and answers.

 The Presenters will:

  • Stimulate new ideas
  • Reinforce current best practice methods
  • Challenge entrenched beliefs with evolving comprehension
  • Offer new and substantive clinical ideas
  • Support the functional medicine approach to patient care
  • Diminish the temptation to be protocol driven in treatment plans
  • Provoke discussion and review
  • Provide networking opportunities
  • Make you feel positive about the opportunities for helping more people recover their health safely

 About The Workshop

Gastrointestinal issues and their related loss of immunological tolerance in inflammation managementare one of the most common reasons that patients seek medical care and it is estimated that about 40-50% of people in the US self-medicate with over-the-counter products instead of objectively identifying the root cause(s) of their problems.

Further, gastrointestinal and associated immune and inflammatoryproblems may be associated with chronic extra-intestinal problems that may not be further resolved without appropriate intervention of the more obvious intestinal issue.

This one day event is designed to explore some of the evolving trends in microbiology, mucosal immunity and functional medicine relating to gastrointestinal tolerance, immunological modulation and inflammation management issues. The presenters are well known for their many years of work in research, analysis, practice and lecturing in this field. They will present substantive evidence of these evolving trends and how they may impact clinical decisions; describing where evidence is preliminary, novel, or of greater substantiation. The day will have a strong clinical bias and provide a welcome opportunity for questions

This workshop will provide practitioners with an opportunity to apply or strengthen their clinical practice in the treatment of GI and associated inflammatory disorders.

 Who Should Attend?

This course is designed for physicians and health care providers who seek to improve GI health and function in their patient population

For more information and to book visit www.clin-ed.org

Start: March 28, 2015
End: March 28, 2015
Venue: Royal Society of Medicine
Phone: 08450760402
Address: ROYAL SOCIETY OF MEDICINE, 1 WIMPOLE STREET, London, United Kingdom, W1G 0AE
Google Map
Cost: £125 Plus VAT

Effective Weight Loss

cookery-days-15-gen

Date Sunday 8th March 2015
Presenter 1: Antony Haynes BA, DipION MBANT CNHC
Presenter 2: Christine Bailey MSc PGCE MBANT CNHC
Location Avenue Cookery School, London
Time: Registration 10am
Start 10.30am
Finish 4pm
Cost: £96.00 (£80+vat)

Effective Weight loss – Strategies and Recipes to Help your Clients

Ketogenic, Detox, Low Carb, Paleo, low allergen – there are many strategies we can adopt to help our clients achieve a healthy body composition. This cookery day and seminar will include a range of recipes suitable for different approaches in achieving healthy, weight loss. It will also discuss the most effective supplements and protocols to consider to get the results your clients want. The cookery demonstration will be led by Christine Bailey followed by an afternoon seminar by Antony Haynes

What will I get out of it?

  • Learn how to support clients achieve a healthy body composition with a variety of dietary approaches including low carb, paleo, ketogenic, intermittent fasting and detoxification focused diets.
  • Receive practical advice to support your clients with healthy recipes that support metabolism.
  • Learn about a range of key supplements that may support your client achieve effective weight loss
  • Discover the role of the microbiota in weight management

Time Table

Time Syllabus
 10:00 am Registration
 10:30 am Start
 4.00 pm Finish

Who is it for?

For practitioners who wish to expand their knowledge of healthy meals and snacks that support the specific intention of clients who wish to lose weight.

Booking

Places are very limited, please call 08450 760 402 to book your place.

Start: March 8, 2015
End: March 8, 2015
Venue: The Avenue Cookery School
Phone: 08450760402
Address: THE MISSION HALL, WALKERS PLACE, London, United Kingdom, SW15 1PP
Google Map
Cost: £80 plus VAT

Low FODMAPs

cookery-days-15-gen

Date Sunday 15th February 2015
Presenter 1: Antony Haynes BA, DipION MBANT CNHC
Presenter 2: Christine Bailey MSc PGCE MBANT CNHC
Location Avenue Cookery School, London
Time: Registration 10am
Start 10.30am
Finish 4pm
Cost: £96.00 (£80+vat)

What will I get out of it?

  • Learn what the low FODMAPs Diet is, and what it means in terms of food restrictions but also what alternative foods to eat.
  • Learn about delicious low FODMAPs recipe ideas and taste them for yourself.
  • Learn how to support your clients with practical dietary advice, recipes and meal planning support.
  • Learn about the mechanisms and potential efficacy of the low FODMAPs Diet.
  • Receive practical advice to help implement a FODMAP diet with clients and gain confidence in tailoring the diet for those following specific diets e.g vegetarian, vegan, autoimmune paleo
  • Identify the most effective supplements to support your client following a low FODMAP diet.

Time Table

Time Syllabus
 10:00 am Registration
 10:30 am Start
 4.00 pm Finish

Who is it for?

This course is designed for qualified practitioners and clinicians who wish to expand or refine their existing skill sets in the use of exclusion or inclusion nutritional programmes along with other interventions to optimise the recovery from functional GI problems. Specifically, the Low FODMAPs Cookery Day will introduce you to healthy & tasty recipes that abide by the low FODMAPs foods.

During the day, the implementation of a variety of different dietary approaches to support GI health will be discussed.

You will be taught about specific supplements to consider for those with SIBO and IBS symptoms. In addition, suggestions will be made for supplements that support gut lining integrity, mucosal tolerance & digestive function as well as measures to temper chronic sympathetic overload (CSO).

Booking

Places are very limited, please call 08450 760 402 to book your place.

Start: February 15, 2015
End: February 15, 2015
Venue: The Avenue Cookery School
Phone: 08450760402
Address: THE MISSION HALL, WALKERS PLACE, London, United Kingdom, SW15 1PP
Google Map
Cost: £80 plus VAT

The Guts of the Matter – Weight Loss Seminar

Presenter: Antony Haynes BA, DipION
CPD Approval 2 hours

Agenda

Time of Day
6.00-6.30 pm Registration
6.30 pm Seminar starts
7.30 pm Break with refreshments
7.50 pm Seminar re-commences
9.30 pm Seminar ends
 

Where Has it All Gone Wrong?

It should be of no surprise to you to understand that the act of making caloric counting the cornerstone of weight loss has failed to produce a thinner, leaner and lighter nation. In fact just the opposite, the rates of obesity in the UK and elsewhere are climbing, younger and younger people are becoming morbidly obese with all of the associated health risks being identified in children as young as 5 or 6.

The Overseas Development Institute in 2014 said one in three people worldwide was now overweight and urged governments to do more to influence diets.

In the UK, 64% of adults are classed as being overweight or obese. Globally, the percentage of adults who were overweight or obese – classed as having a body mass index greater than 25 – grew from 23% to 34% between 1980 and 2008. The effects are not simply related to developed countries either, developing countries continue to experience similar consequences of changes in eating habits.[1]

The End Of Counting Calories

A landmark paper published in the Journal of the American Medical Association by David Ludwig and Mark Epstein revolutionised the way we should think about the influence our genes have on our health.[2] This was written in a more media friendly manner and published by the New York Times. It makes compelling reading to help understand the cause of obesity.

It’s not that Isaac Newton and his first law of thermodynamics was wrong. It’s right—energy is conserved in a system. This is the whole foundation of our calories in/calories out, energy balance concept of weight loss. Just eat less and exercise more, and all the pounds will melt off (not universally succesful as we all know).

But there is one fatal flaw in that thinking. The law states that energy is conserved in a “system.” It is true that, in a vacuum, all calories are the same. A thousand calories of cake and a thousand calories of broccoli burned in a laboratory will release the same amount of energy.

But all bets are off when you eat the cake or the broccoli. These foods have to be processed by your metabolism, including the microbiome (not a closed system). Cake and broccoli trigger very different biochemical responses in the body—different hormones, neurotransmitters and immune messengers are released with very different outcomes.

The cake will spike your blood sugar and insulin and disrupt neurotransmitters, leading to increased hunger (and associated cravings) and fat storage, while the thousand calories of broccoli will balance blood sugar and make you feel full faster and for longer, cut your appetite and increase fat burning.

Same Calories—Profoundly Different Effects On Your Body.

Dr. Ludwig, for the first time, explains why. It’s not overeating that makes you fat. It’s being fat that makes you overeat. Once you start to consume refined carbohydrates, such as bread, rice, potatoes, pasta and any form of sugar, you start making a certain kind of fat cells called VAT or visceral adipose tissue.

This and many other factors mean that simply limiting calories without changing food selection will never result in healthy weight management or body composition.

What You Will Learn

This evening seminar led by the very experienced nutritional therapist Antony Haynes BA, Dip ION BANT will focus on the hypothesis that obesity is a dietary composition issue, and not a calorie driven issue. The aim will be to reinforce your current knowledge, open up new and improved lifestyle modification straegies and assist in the development of a sustainable science based approach to food and weight associated mechanims.

Antony will address these primary elements:

  • Calorie restriction fails to resolve obesity – Learn what do we do instead.
  • Does being fat make you hungry or being hungry make you fat? Overeating doesn’t make you fat. Being fat makes you overeat! – Explore how to break the pattern.
  • Most attempts to lose weight fail. – Understand why?
  • There is a very real biological addiction of certain foods. Discover how to resolve this.
  • In reality, changes in metabolic rate, fat storage, hunger depends on dietary composition. – Learn what we need to eat to change these?
  • There is confusion about what fats do to or for our health, creating uncertainty about what is best to eat. – Comprehend correct fat selection in terms of what to eat.
  • Sugar consumption has sky-rocketed in even the past 30 years. – Explore how to manage this pattern
  • The human microbiome changes depending on food choice and certain foods to promote fat storage, and possibly even addiction. –Uncover mechanisms used by the microbiome to determine food selection and how to change them.
  • Environmental toxins also act to promote fat storage and contribute to obesity. – Discover what toxins affect primary fat storage tissues and how to manage them.
  • Genetics play a role, but epigenetics is more significant.
  • Mitochondrial function plays its own role too. Understand the management of mitohormesis and optimal body weight control
  • The biology of addiction will be explained. – Learn easy techniques to break destructive patterns
  • Learn how to reduce anabolic drive &, leptin resistance.
  • Uncover Ghrelin’s role in hunger. – Then discover how to make it work for the better.
  • Insulin & cortisol influence blood sugar which influences hunger. Simple solutions for fast  impact
  • Implications for treatment and for policy – discuss best approaches to individualised care and possible public health policy ideas.

Dr. Ludwig proposed a novel, radical but scientifically substantiated way to solve the obesity epidemic once and for all.

In simple terms he says stpop worrying about how much you eat, because that is largely out of your control. Instead, focus on what you eat, the quality of the food you eat, the composition of the food you eat (high in the right type of fibre, quality protein and fat, low in starches and in particular simple refined sugar). Then, in principle you won’t be hungry and will shift from fat storage to fat burning. And you will prevent most chronic disease including heart disease, Type 2 diabetes, cancer and dementia. This model is a great foundation, adding additional support factors and you can really begin to change peoples lives faster and more efficiently for life.


[1] Stevens GA1, Singh GM, Lu Y, Danaei G, Lin JK, Finucane MM, Bahalim AN, McIntire RK, Gutierrez HR, Cowan M, Paciorek CJ, Farzadfar F, Riley L, Ezzati M; Global Burden of Metabolic Risk Factors of Chronic Diseases Collaborating Group (Body Mass Index).National, regional, and global trends in adult overweight and obesity prevalences. Popul Health Metr. 2012 Nov 20;10(1):22. doi: 10.1186/1478-7954-10-22. View Full Paper

[2] Ludwig DS, Friedman MI. Increasing adiposity: consequence or cause of overeating? JAMA. 2014 Jun 4;311(21):2167-8 View Abstract

Start: November 20, 2014
End: November 20, 2014
Venue: Royal Society of Medicine
Address: 1 Wimpole Street, London, United Kingdom, W1G 0AE
Cost: £36 +VAT Per Session

Paleo Cookery Day

Cookery Day and Product Workshop

Paleo Cookery Day with Christine Bailey & Antony Haynes

With over 50% of the UK population overweight or obese and the rise in long term chronic diseases including diabetes many people are looking for a long term eating approach to lose weight and tackle ongoing health conditions. The Paleo diet or ‘caveman’ diet is increasing in popularity as a long term anti-inflammatory eating programme but as with many diets there are healthy and not so healthy ‘approaches’. Christine Bailey will share with you a delicious range of healthy, easy to prepare Paleo recipes. She will share with you information on how to implement a healthy Paleo eating regime, which foods to include and those to avoid. She will also provide you with practical tips to help people stick to the programme and avoid pitfalls of the diet as well as tailoring the diet to their individual food choices.

As this diet is often followed by people wishing to lower inflammation and modulate the immune response.

Antony Haynes will share with you supplement information to accompany the programme to maximise the benefits of the programme.

 

About the Presenters

Antony Haynes BA Dip ION
A highly experienced Nutritional Therapist and author, Antony has evolved a very successful general practice utilising the functional medicine principles and practices to great effect. Well known for his delivery and oratory style, he brings real life examples to life and helps to explain how he faces decisions in practice with a measured and assured approach to generate enthusiasm and health optimisation.

Christine Bailey MSc MBANT
Christine is a well known nutritional therapist and chef with an expertise in allergy free and gluten free cooking and was awarded Coeliac Chef of the Year 2008 as well as being author of numerous recipe and health books including the forthcoming Functional Nutrition Cookbook (co-authored with Lorraine Nicolle). She provides regular nutritional support for Nutri Link on Linked In and at conferences and seminars.

Book Now

Or call Claire on 08450 760 402.

Start: November 15, 2014
End: November 15, 2014
Venue: Cheshire Cookery School
Address: Norman Rd, Altrincham, United Kingdom, WA14 4EP

FODMAPs Training

 

Date Nov 14th 2014
Presenter 1: Antony Haynes BA, DipION MBANT CNHC
Presenter 2: Christine Bailey MSc PGCE MBANT CNHC
Location The Royal Society of Medicine, 1 Wimpole Street London Map
Time: Registration opens at 8.am, start at 9am and finish at 4.30pm with refreshment breaks.
Cost: £80 plus VAT
CPD Approval: 6 Hours

FODMAPs is an acronym, that refers to Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols. FODMAPs are small chain sugars and fibres that can be poorly digested and may contribute to a range of digestive symptoms including those linked to SIBO and IBS. The low FODMAP diet originated in Australia and was developed by a team at Monash University in Melbourne.

The low FODMAP diet is increasingly implemented to help minimise IBS and functional bowel symptoms symptoms. Following a low FODMAP diet can be a challenge without the help of a FODMAP knowledgeable practitioner. This practical therapy day will focus on providing you with the tools to further support your clients with meal plans and recipes and relevant skill sets.

What will I get out of it?

  • Learn what the low FODMAPs Diet is, and what it means in terms of food restrictions but also what alternative foods to eat.
  • Learn about studies which have incorporated the low FODMAPs Diet and their outcome.
  • Learn about the mechanisms and potential efficacy of the low FODMAPs Diet.
  • Learn about fructose malabsorption and lactose intolerance. Testing Options, Key foods to avoid and alternatives for clients
  • Learn about identifying for whom the low FODMAPs Diet may be appropriate.
  • Learn about how to support and correct the underlying gut imbalances in those individuals who benefit from a low FODMAPs diet.
  • Receive practical advice to help implement a FODMAP diet with clients and gain confidence in tailoring the diet for those following specific diets e.g vegetarian, vegan, autoimmune paleo
  • Discover how to conduct the recommended re-introduction programme with clear step by step guidelines to follow
  • Receive an information booklet / patient handout giving details of the low FODMAP diet, menu example and the most recent information on foods to avoid, with suitable alternatives including recipes and advice on reading labels and eating out.
  • Receive a certificate of attendance for (YTBA) CPD hours.

Time Table

Time Syllabus
9.00 am – CB & AH Introduction to the day and the low FODMAPs DietWith Christine Bailey & Antony Haynes
9.15 am – CB The low FODMAPs Diet is, and what it means in terms of food restrictions, and what alternative foods to eat.
10.00 am – AH Review of studies which have incorporated the low FODMAPs Diet and their outcome.
10.20 am – AH The mechanisms and potential efficacy of the low FODMAPs Diet.
11 am Morning Break
11.30 am – CB Fructose malabsorption and lactose intolerance. Testing Options, Key foods to avoid and alternatives for clients.
12.15 pm – AH How to identify who needs the low FODMAPs Diet.
12.45 pm – AH Part I How to support and correct the underlying gut imbalances in those individuals who benefit from a low FODMAPs diet.
1.15 pm – 2.15 pm Lunch on your own
2.15 pm – AH Part II How to support and correct the underlying gut imbalances in those individuals who benefit from a low FODMAPs diet.
2.45 pm – CB Practical implementation of a low FODMAPs diet with clients with a focus on tailoring the diet for those following specific diets e.g vegetarian, vegan, autoimmune paleo.
3.15 – 3.30 pm Afternoon break
3.30 pm – CB How to conduct the recommended re-introduction programme with clear step by step guidelines.
4.00 pm Use of the low FODMAPs diet patient handout
4.15 pm QUESTIONS
4.30 pm END

Who is it for?

This course is designed for qualified practitioners and clinicians who wish to expand or refine their existing skill sets in the use of exclusion or inclusion nutritional programmes along with other interventions to optimise the rcovery from functional GI problems.

The low FODMAPs approach will be put into perspective with regard to other dietary approaches for digestive conditions, and this includes the Specific Carbohydrate Diet (SCD) and the GAPS diet.

You will learn about how to help support individuals who need to follow this type of exclusion diet and how to help them return to a fully functioning digestive tract. This will include suggestions for how to support gut lining integrity, mucosal tolerance & digestive function as well as measures to temper chronic sympathetic overload (CSO) which is a common feature of many digestive conditions.

You will be taught about specific supplements to consider for those with SIBO and IBS symptoms.

To track and manage consider using: Easy IBS management software.

Booking

Places are very limited, please call 08450 760 402 to book your place.

Pre reading:

Hayes PA, Fraher MH, Quigley EM. Irritable bowel syndrome: the role of food in pathogenesis and management. Gastroenterol Hepatol (N Y). 2014 Mar;10(3):164-74. Read Paper

Start: November 14, 2014
End: November 14, 2014
Venue: The Royal Society of Medicine
Address: 1 Wimpole Street, London, United Kingdom
Google Map
Cost: £80 plus VAT

Adrenal and Thyroid Cookery Day

Cookery Day and Product Workshop

Loss of vitality is an all too common feature in our modern lifestyles. We hear in it in our clinics more regularly than any other complaint: ‘I just don’t have the energy I used to’, ‘It’s a struggle to get up in the mornings’ and , ‘I want to go to bed all the time’. During this cookery day we show you how to give support to two glands, the adrenals and thyroid glands that are particularly responsible for energy, vitality and the ability of your clients to cope with everyday stress. The day will include looking at key nutrients these glands require for optimal functioning, how to support your clients with nourishing recipes and key supplements to consider.

Book Now

Or call 08450 760 402.

Start: October 19, 2014
End: October 19, 2014
Venue: The Avenue Cookery School
Address: Mission Hall, Walkers Place, London, United Kingdom, SW15 1PP
Cost: £80 +VAT

FODMAPs Training

 

 

 

 

 

 

 

 

 

Date Sept 14th 2014
Presenter: Antony Haynes BA, DipION MBANT CNHC
Presenter: Christine Bailey MSc PGCE MBANT CNHC
Location The Avenue Cookery School, THE MISSION HALL, WALKERS PLACE,LONDON SW15 1PP Map
Time: Registration opens at 10am, start at 10.30 and finish at 4pm with food and refreshment breaks.
Cost: £80 plus VAT

FODMAPs is an acronym, that refers to Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols. FODMAPs are small chain sugars and fibres that can be poorly digested and may contribute to a range of digestive symptoms including those linked to SIBO and IBS.

The low FODMAP diet is increasingly implemented to help minimise IBS symptoms. Following a low FODMAP diet can be a challenge without the help of a FODMAP knowledgeable practitioner. This practical cookery and therapy day will focus on providing you with the tools to further support your clients with meal plans and recipes.

The Day will include:

  • Cookery demonstration of a range of Low FODMAP dishes including breakfast options, snacks on the go, main dishes and desserts
  • We will also discuss reintroduction of FODMAPs. This will cover the re-introduction challenge phase of the diet and tips on diet therapy after any potential failed challenges.
  • List of high and low FODMAP foods and details of lactose content of foods for reference for your clients.
  • How to flavour without FODMAPs: Tips on flavouring your favourite recipes with seasonings safe on the low FODMAP diet.
  • Menu and snack planning on the low FODMAP diet.

The low FODMAPs approach will be put into perspective with regard to other dietary approaches for digestive conditions, and this includes the Specific Carbohydrate Diet (SCD) and the GAPS diet.

You will learn about how to help support individuals who need to follow this type of exclusion diet and how to help them return to a fully functioning digestive tract. This will include suggestions for how to support gut lining integrity, mucosal tolerance & digestive function as well as measures to temper chronic sympathetic overload (CSO) which is a common feature of many digestive conditions.

You will be taught about specific supplements to consider for those with SIBO and IBS symptoms.

To track and manage consider using: Easy IBS management software.

Booking

This training day has now sold out.

Pre reading:

Hayes PA, Fraher MH, Quigley EM. Irritable bowel syndrome: the role of food in pathogenesis and management. Gastroenterol Hepatol (N Y). 2014 Mar;10(3):164-74. Read Paper

Start: September 14, 2014
End: September 14, 2014
Venue: The Avenue Cookery School
Address: THE MISSION HALL, WALKERS PLACE, London, United Kingdom, SW15 1PP
Google Map
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Female Hormone Cookery Day – SOLD OUT

Cookery Day and Product Workshop
Due to the overwhelming success of Christine’s cookery days, we are bringing them back for 2014. What’s more is that we are combining our hugely popular product workshop sessions with Antony Haynes into the Cookery Day at no extra cost.

What’s it about?

Both excessive and insufficient levels of oestrogen can trigger an inflammatory response and influence women’s health and feelings of wellbeing.

This Cookery Day and Supplement Support Afternoon will look at how to optimize the function of the sex hormones their synthesis, conversion to and from other hormones, transport around the body, detoxification and elimination. Christine Bailey will provide you with a range of practical recipe ideas to enable you to support your clients. This will include recipes to support clients with oestrogen dominance as well as those entering the peri-menopause or menopause.

The morning cookery session will be followed by an overview of supplements with Antony Haynes to incorporate in your clinic practice specifically designed to balance female hormones and promote healthy metabolism and detoxification.

Antony Haynes will describe the common types of female hormonal issues that occur in our patients and describe how to support a healthy balance of these hormones.

You will learn how to support a low level of oestrogen and progesterone, how to support a healthy balance of hydroxy-oestrones, and how to improve hormonal sensitivity. You will learn how to support a health detoxification of female hormones.

You will also learn how ‘stress’ impacts on female hormone balance, and how to support a healthy stress response to help correct this process.
Specific supplement products that help to achieve these functions will be introduced and discussed.

 

About the Presenters

Antony Haynes BA Dip ION
A highly experienced Nutritional Therapist and author, Antony has evolved a very successful general practice utilising the functional medicine principles and practices to great effect. Well known for his delivery and oratory style, he brings real life examples to life and helps to explain how he faces decisions in practice with a measured and assured approach to generate enthusiasm and health optimisation.

Christine Bailey MSc MBANT
Christine is a well known nutritional therapist and chef with an expertise in allergy free and gluten free cooking and was awarded Coeliac Chef of the Year 2008 as well as being author of numerous recipe and health books including the forthcoming Functional Nutrition Cookbook (co-authored with Lorraine Nicolle). She provides regular nutritional support for Nutri Link on Linked In and at conferences and seminars.
To Book please click here
Book Now

Or call Claire on 08450 760 402.

Start: June 29, 2014
End: June 29, 2014
Venue: The Avenue Cookery School
Address: The Mission Hall, Walkers Place, London, Select a State:, United Kingdom, SW15 1PP
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