Monthly Archives: September 2015

Dietary guidelines need to be up-to-date and ethical!

diet-choice-622x414I stumbled across an article a few days ago – this article hasn’t found its way into the mainstream media as far as I can tell – which highlights that new government dietary guidelines in the USA have been criticised for failing to take into account some crucial research findings. Deliberately omitting some research to satisfy corporate lobbyists means that the nature of the new guidelines is quite different from any that would have been penned had the ignored research actually been taken into account.

This is a huge story – and a scandalous one – especially for our American cousins! It blows open the conflicts of interest between public health and big business, revealing why mainstream dietary advice is seriously flawed, and will stay that way. Research that has been bought and paid for by the pharmaceutical and food industries has been included where independent academic research has been ignored in the process of devising the new dietary guidelines, which will directly affect the diets of tens of millions of American citizens, as well as food labelling, and education.

These new guidelines will stay in place for the next 5 – 10 years or so it can be reasonably assumed – during which time research will have advanced further, leaving these guidelines woefully outdated and biased.

It’s times like this I am so grateful not to be a part of the NHS (or any other) machine, and thus having the independence to give ethical, researched nutritional advice to RebalanceDiabetes clients, putting them before any corporate interests – be it the food industry, pharmaceutical industry or even governments. That’s advice which IS based on bang up to date research evidence – such as a study just about to be published, which shows that people with Type 1 diabetes are more likely to suffer mineral deficiencies, notably chromium, zinc and magnesium.

How long will it take for this information to filter through the mainstream medical channels to the very people who need it? Who knows? But the good news is that I’ve found it for you, and you simply don’t have to wait to be able to take advantage of these new findings. Right now today you can start to use the kinds of foods in which these vital nutrients are found.

In case you need a little help to identify which foods they are, let me be of further service:


  • Shellfish
  • Red meat
  • Liver
  • Egg yolks
  • Cheese
  • Molasses
  • Brewer’s yeast
  • Mushrooms
  • Whole wheat


  • Whole grains
  • Nuts
  • Millet
  • Molasses
  • Pulses / legumes
  • Soya beans
  • All green vegetables
  • Shrimps & seafood


  • Seafood (oysters)
  • Popcorn
  • Nuts and seeds
  • Whole grains
  • Pulses / legumes
  • Sardines
  • Beef

Doesn’t it feel good to know you’re ahead of the game?

Well of course you could REALLY be ahead of the game and take advantage of the new online version of The RebalanceDiabetes Programme: creating a personalised nutrition and eating plan for yourself, all based on the very research that the US government guidelines have failed to take into account.

Find out more right here: 

Why would a 3 year old develop Type 2 diabetes?

chihood obesityA few days ago the world was aghast at the story of a 3 year old Texan toddler developing Type 2 diabetes. The newspapers, TV, radio and social media channels all carried the story.

This quote, in an article in The Independent, left me bemused:

Experts who reviewed the girl’s diet found “poor family nutritional habits with uncontrolled counting of calories and fat”.

Nowhere in this article was there any criticism of dietary sugar being a causal factor – just “calories” and “fat”. Surely there is enough evidence available now for us all to realise that the biggest dietary culprit for obesity amongst young children is sugar or refined carbs that the body can quickly turn into sugar. Yet this article lets the pure white and deadly stuff totally off the hook.

This story, sadly, isn’t isolated. In January this year we saw similar cases of Scottish children as young as 4 years of age also being diagnosed with Type 2 diabetes. The article carried in The Scotsman newspaper at the time also failed to discuss the role of sugar in relation to these children.

The media has a responsibility to keep up the pressure on sugar. Powerful lobbyists will be doing their best to downplay the role of sugar in the burgeoning obesity and diabetes crises, but for the sake of such young children we have to make sure the finger is well and truly pointed in the right direction. At sugar.

There is enough evidence now to back up the notion that added sugars should be a real focus for change: not just obvious sugars in sweets, cakes, biscuits etc, but those needless and mischievously added to savoury foods, sauces, processed foods. Then of course there is the issue that even fresh fruit and vegetables have been bred to contain more sugars, to make tastes more palatable to children it seems.

It’s really sad to see children developing serious debilitating conditions at such young ages, and it’s too simplistic just to blame parents. Now I’m not letting them off the hook here – it’s obvious that 5 and half stones is far too heavy for a 3 year old girl and yes parents of overweight children could take advice before things get to such extreme  levels. But advice from whom? The messages about healthy eating are confusing. I see plenty of evidence, both clinically and anecdotally in everyday life, of people becoming overweight and obese DESPITE trying to eat healthily. Next time you’re in a supermarket notice how many overweight people are pushing shopping trolleys filled with low-fat manufactured food products. The very products the food industry wants you to believe, and go on believing, will help you maintain good health and an appropriate weight. They won’t. Low-fat products mean higher-sugar products of course.

So it’s really unhelpful that we have the media STILL talking about fat instead of sugar in relation to obesity. We just need to stay focused on one simple message please: SUGAR IS MAKING OUR KIDS FAT AND SICK.

Sugar-free FARCE?

Honeycomb sliceI found myself nodding my head in agreement when I read the Daily Mail headline dismissing The Great British Bake Off “free-from” episode as farce.

Sugar isn’t always white and granular, or even brown and granular. And it isn’t always called ‘sugar’!

I doubt the contestants of the show were trying to deceive when they added honey, agave, syrups into their cakes. They just don’t understand the ingredients they use!

The show simply highlights the confusion around sugar. For so long we’ve been at the receiving end of messages about “healthy alternatives” to sugar. Those messages are largely wrong. Because the “alternatives” are themselves so often just other forms of sugar!

Honey, agave and fruit syrups contain fructose – the very sugar that is now linked with dangerous visceral fat and the body shape that often goes hand in hand with insulin resistance, Type 2 diabetes, inflammation, heart disease, stroke, some cancers and more. Fructose derviatives – hardly healthy and hardly an alternative.

So here are some of the common names you might find on food labels or in recipes that mean SUGAR:

Fructose, High fructose corn syrup, HFCS, Glucose, Invert sugar, Corn sweetener, Corn syrup, Fruit juice concentrate, Maltodextrin, Sucrose (table sugar), Honey, Lactose, Maltose, Raw sugar, Brown sugar, Molasses, Cane sugar, Raw cane sugar, Cane syrup, Brown rice syrup, Golden Syrup, Treacle, Caramel.

Anything that ends in ‘ose’ or called a ‘syrup’ should set your alarm bells ringing!

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