By Pippa Gibson RNutr Gut health seems to be on the tip of everybody’s tongue right now, including that of food manufacturers and home fermenters alike. But with the variety and range of fermented foods available, are all fermented foods equal? Or perhaps more...
Following on from our webinar ‘Understanding Disordered Eating‘ we’ve pulled together some of the key resources and references discussed within the webinar. If you missed the live webinar, you can register to watch the recording. USEFUL RESOURCES Eating Disorders...
Following on from our webinar Ultra-processed Foods: The SACN Update we’ve pulled together some of the key resources and references discussed within the webinar. If you missed the live webinar, you can register to watch the recording. The Scientific Advisory Committee...
By Charlotte Radcliffe, Director & Registered Nutritionist at The Nutrition Consultant The environmental impact of the food we eat is one of the key changes we can all make to tackle the issue of climate change. With up to 30% of GHG emissions globally being...
By Dr Thivi Maruthappu The UK’s First Dual-Qualified Consultant Dermatologist and Nutritionist Honorary Senior Lecturer, Department of Nutritional Sciences, King’s College London Does what you eat affect your skin? This is a question that we have all been asked time...
