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Personalised Health and Weight Loss at Amchara

 

Personalised Health addresses weight management in a very individual way that takes into consideration your history, environment, lifestyle, mental, emotional and spiritual aspects as well as biochemical and genetic individuality.

The root causes to unhealthy weight change are addressed not by applying a strict depriving dieting approach but by learning how to nourish your body and support its unique needs in a way which naturally supports weight loss and long term health.

Your unique genetic variances plays a central roles on your weight management by determining how you metabolize the different type of macronutrients ( fats, carbs and proteins ) and how you respond to different types of exercise.

A genetic test also provides you with the specific information about your unique micronutrients needs, support for detoxification pathways and offers you insights on other aspects of your health such as inflammation, insulin sensitivity, oxidative stress, bone health, heart health.

With this knowledge a highly effective plan for your diet, exercise and lifestyle can be created.
Rather than just a quick fix with a fit all approach, the aim of a functional dietary programme is adopting an eating style which works for you and is healthy, enjoyable and sustainable in the long term.

When necessary a tailored natural supplement plan will complement your dietary style.

The focus is on adding nourishment to your life, not only from a dietary perspective but reflecting all aspects which influence your health such as your relation with food, your stress levels, lifestyle, exercise routine and relationships.

Learning and practicing mindful eating means applying mindfulness towards foods, body image and weight loss which helps us to let go of any blame related to the way we are, how we look and why we eat the way we eat.

Nothing productive comes from blaming ourselves or others and this can encourage a negative pattern of focus which keeps us stuck in these negative patterns.

At Amchara the focus is shifted to your new health and weightloss goals and you will be encouraged, guided and inspired by newly gained knowledge about healthy eating, your body, and your lifestyle.

Find out more here….

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Wheat Belly

Wheat Belly

I know a lot of you have cut wheat out of your diet already- well done you!

This is not easy, especially if like me you were brought up to believe that wheat is “The staff of life” and “Wholewheat & grains are healthy”

For those of you that haven’t yet cut wheat out or are not sure why they should – please, please read on!

Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health is written by the renowned cardiologist, Dr. William Davis. In my opinion the book has not been very aptly named, the title gives the impression of a need to lose weight around the middle that has been caused by wheat (as in a beer belly) when the book is really about the awful damage wheat is doing to our health. It really has to be read to be believed!

This book explains how eliminating wheat from our diets can result in HUGE health benefits (including weight loss).

Think about what you have been eating for the last twenty or thirty years.

If you are like many people, your main meals probably consisted of the following:

Breakfast

Toasted bread, bagel, biscuits – wheat flour

Croissant or pastry – wheat flour, sugar

Cereal – wheat or corn, sugar.

Pancakes/Waffles – wheat flour, sugar

 

Lunch & Snacks

Sandwich, wrap, rolls etc – primary ingredient is wheat flour, (look at labels)

Pizza – primary ingredient is wheat flour

Pasta – primary ingredient is wheat flour

Pies, quiche, pasties, pancakes – primary ingredients wheat flour

Noodles – primary ingredient is wheat flour

Salad – with pasta, noodles, cous cous or bread

Hamburger – primary ingredient is wheat flour, with a protein in between

Desserts, sweets, cakes, pastries, pies, sauces, all made with wheat

 

Dinner

Meat, fish, chicken in breadcrumbs or batter made of wheat flour

Pasta – primary ingredient is wheat flour

Pizza – primary ingredient is wheat flour

Noodles – primary ingredient is wheat flour

Salad – with pasta, noodles, cous cous or bread

Pies, quiche, pasties – primary ingredients wheat flour

Hambuger – primary ingredient is wheat flour, with a protein in between

Desserts, sweets, puddings, pastries, pies, sauces made with wheat

Cheese & biscuits – made of wheat flour.

 

Feed or Food?

It is not a stretch to suggest that up to fifty percent or more of what we have historically eaten was wheat, and perhaps up to seventy-five percent wheat and other grains.

When you look at it this way, what we thought of as “food” was more like “feed.”

In fact, at the time when humans adopted agriculture, the majority of grains were actually grown to feed livestock.

Perhaps in times of famine or desperation, humans raided their grain bins.

 

“Feed” in Disguise

This bad habit must have stuck.

10,000 years later we have morphed agriculture into a processed food industry where we take wheat, corn, and soy and either make it sweet with sugar or high fructose corn syrup, make it savoury with salt and spices.

Then we mould and press the feed mixture into the desired shape – thick or thin, short or long, big or little, round or square, soft or dense – choose a colour, and then add chemicals so it will last a year or more.

We fool ourselves into thinking this is food, but if we were honest, we have to admit this is more like how we feed our dogs.

The packages all look different, but pick any of these things and imagine if we all ate with our mouths open, we’d see it for what it is – just a mush of wheat or corn flour. They might as well just sell this feed in 50lb bags.

It’d be much more honest… and cheaper too.

 

Enter REAL FOOD

After decades of eating just a few crops, it’s no surprise that we have forgotten what REAL FOOD is, and people enlightened enough to reject the standard Western diet often struggle initially with determining what to eat.

In fact, many are too quick to substitute wheat with other things that are just like it. If you have decided to reject “feed as food,” consider exploring real food instead and letting the notion of real food serve as your litmus test before putting something in your mouth.

Ask yourself, “is this real food…or made with real food?”

Change

We all enjoy our treats here and there, but imagine replacing that 75% “feed” in your diet with food! One of the joys of rejecting grains is a reintroduction to the so many things this planet provides us to eat.

With a little time, you’ll get the hang of it.

Wheat Belly has become a phenomenon that countless thousands of people are following.

In its simplest form, Wheat Belly is really about two things:

1) Eliminating wheat (and other gluten-containing grains such as barley and rye)

2) Managing carbohydrates/sugars to individual tolerance levels to manage blood sugar and promote good health weight-loss (if desired).

 

Wheat Belly isn’t really about being “gluten-free” the way most people understand that to be. There is much wrong with wheat of which gluten is only a part.

We strongly recommend that people avoid gluten-free foods made with other high-carbohydrate grains, because that is inconsistent with achieving point #2!

Most people begin the way described above and for the first time in their lives see the stark causality between what they eat and the status of their health.

It can be quite an epiphany for people to eliminate a seemingly innocuous food and in a matter of a few days experience significant health benefits or begin rapid weight loss.

This initial experience changes people, and changes their attitude about and perception of food. Thus the journey begins!

Buy the book and see for yourself!

There are resources there to help you, an active Facebook page, and of course, Dr. Davis’ books and blog. 

Most people find that committing to a period of 3-4 weeks is a sufficient trial period to understand just what Wheat Belly can do for them.

Is Milk Good For You?

Is Milk Good For You?

Is Milk Good For You?

Seven Reasons To Cut Dairy From Your Diet!
MILK and cheese have been linked to countless diseases including breast and prostate cancer.

Now nutritionist Mel Wells asks, is milk good for you? Or is it time to go dairy-free?

By: Laura Mitchell
Published in THE EXPRESS Sat, October 18, 2014
SEVEN REASONS TO DITCH DAIRY FROM YOUR DIET

For years we’ve been soaking our cereal in cow’s milk and gorging on ice cream, but now some nutritionists are suggesting that we shouldn’t be eating dairy at all.
It has become the latest food group that people are banishing from their diet and it seems they might have good reason.
Dairy has been linked to a myriad of conditions including eczema, asthma and weight gain. And certain scientists have even linked it to breast and prostrate cancer and diabetes.
Celebrities including Megan Fox and Victoria Beckham have also credited their super-slim figures and glowing complexions to going dairy-free.

So is milk good for you? Why should you give up dairy?
Here Mel Wells, Nutritional Health Coach and creator of The Green Goddess Life blog, gives her opinion on why we should ditch dairy for good.

1. MILK CONTAINS HORMONES LINKED TO CANCER
Dairy milk contains cow hormones that have been linked to breast and prostate cancer.
On top of large amounts of oestrogen and progesterone being present in the milk, Bovine Growth Hormone is also injected on a weekly basis into dairy cows in some countries to make them grow bigger faster, and produce more milk to sell.
So when we drink milk – we might be drinking bovine.
According to The China Study, 2005, Bovine causes the chemical IGF-1 to be released, which has been linked to a whole host of diseases, including breast and prostate cancer, hypertension, diabetes, and gynecomastia (growth of breasts in men).

2. MILK PROTEIN (CASEIN) IS LINKED TO CANCER & CHRONIC DISEASE
In the same study, which looked at the impact of animal protein on health, Dr T Colin Campbell explains the link between the occurrence of cancer and consumption of animal products.
He found that casein (milk protein) promoted cancer in all stages of its development. And that the amount of cancer growth could be controlled based on the amount of casein in the diet.
The core problem is that the immune cells of the body mistakenly recognising the body’s own cells as threatening invaders, and consequently the body attacks itself.
When we drink milk, some of these milk proteins are wholly absorbed into the bloodstream, where they eventually come into contact with our body’s own immune cells.
Recognising the cow’s milk protein as a foreign invader, these immune cells go about attacking the protein, as well as forming a ‘memory’ of that protein such that, in the event that is ever enters the bloodstream again, the immune cells will be able to respond faster.
However, the cow’s milk protein is very similar to proteins that already exist in our bodies, and as a result the immune cells become ‘confused’ and start to use their memory to attack the body’s own proteins and cells. Read more

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Blood Type and Diet

Blood Type & Diet

Michael Lam, MD, MPH

According to Dr. Peter DÁdamo, author of Eat Right For Your Type, a chemical reaction occurs between your blood and the foods you eat. This reaction is part of your genetic inheritance. This reaction is caused by a factor called Lectins. Lectins, abundant and diverse proteins found in foods, have agglutinating properties that affect your blood. So when you eat a food containing protein lectins that are incompatible with your blood type antigen, the lectins target an organ or bodily system and begin to agglutinate blood cells in that area. Read more