Fats, Oils, Essential Fatty Acids, Antioxidants, and Fibre



We have been misled about what are healthy fats and how to use (and store) them.  Saturated fats are not such baddies after all – in fact some are much better for you than other fats.  It is hydrogenated fats and oils, and trans fats, that are the real problem.  These often come from the polyunsaturated fats they told us were good for us, either during the processing of them (such as in making margarine), or during later methods of using them (such as using the wrong oils for cooking at very high temperatures).

Polyunsaturated fats are unstable at high temperatures – so the heating process chemically changes them – and the more times they are heated the worse they get (so don’t re-use them, and please do think about those fast food joints that may re-use them many many times).  Polyunsaturated fats (PUFA’s) when oxidised (through heating, or if not stored correctly – ie through exposure to light and/or oxygen), create toxic reactions with the sugars and proteins in our bodies. Things like margarine are usually heat treated (hydrogenated, and thus chemically altered) as part of the manufacturing process, so please do check your labels.  Processing methods, such as hydrogenation, change the oil molecules so that instead of acting as a natural conductor for all the electrical messaging in your body, they create “dead spots” in your cells because they cannot conduct electricity.  This interferes with healthy cell function and can promote cancer progression (as cells that no longer respond to intracellular messaging can proliferate without purpose).

Saturated and Monounsaturated fats are better if you are going to heat them because they remain stable. And, natural fats, in fact natural foods altogether, are better than processed and over-refined foods. But, although we do need fat for energy, we obviously shouldn’t consume more than we can burn off again (in a natural, not excessive, way, as extreme exercise also causes excessive oxidation in our bodies, no matter how many great antioxidants we may eat & drink).


We need essential fatty acids Omega 3 & 6 in our diet as our bodies cannot make them, whereas they can produce omega 9. You need more omega 3’s than 6’s ideally, but at least not less. Omega 3’s especially help to reduce inflammation, and they help to reduce obesity, plus a lot more things besides.

However, as both Omega 3’s and 6’s are polyunsaturated fats it is very important that we do not cause them to become oxidised / chemically toxic to us – by heating them too much, or by exposing them to too much air and/or light during storage. (They possess 2 or more double bonds and lack several hydrogen atoms that are found in saturated fatty acids, which makes them less stable.)  If we do cook at high temperatures with PUFA’s then we should really not breathe in the smoke.

Omega 3’s (alpha-linolenic acid, EPA, DHA) are abundant in:

  • Fish oils, especially dark fish, contain EPA & DHA (but hot frying, smoking, or burning tends to destroy the oils, and can even make them toxic, so baking for example would be a better alternative, or you can supplement with a reliable source of fish oils, such as cod liver or krill oil. Cod liver oil is also the only good source of Vitamin D3. Krill oil also contains astaxanthin (a powerful antioxidant). It comes from shellfish so beware if allergic. (Although there is some risk of pollutants in fish it is still recommended to use fish as the best source of omega 3’s, but the source should be checked, as farmed fish can have very heavy toxic levels due to bad farming conditions.) There is also vitamin E in fish, as well as in nuts, seeds, grains, vegetable oils, and apricots.
  • Flax (sometimes called Linseed) oil is mainly omega 3 (57%), but it can be a little difficult for our bodies to convert the ALA to EPA (and especially DHA, which doesn’t really seem to be achieved, so you ideally need a separate source for DHA – see below). I have some further notes about EPA & DHA later on. (Flax also contains a fair amount of omega 6 ie 18%. The total polyunsaturated fat is thus a whopping 75% so this should never be heated, and also really must be prevented from oxidation via exposure to oxygen or light – which is why the capsules come in tinted bottles.)
  • Algae – but the fermentation process generates DHA and not EPA, so a combination of flax and algae supplements may give you both.
  • Chia seeds are also a good source, but again can be hard to digest/absorb/convert.
  • Avocados are also a good source, plus they have high levels of good monounsaturated fat in them.
  • Some green leafy veg are a good omega 3 source too, and of course of full of other excellent goodies.
  • Meat from grass fed animals, esp beef, is also a good source, and so is lard. If they are corn or grain fed then the animals will have more omega 6’s than omega 3’s in their bodies, so that is really not good for us (or them). Again, we should not burn the meat, or fat.
  • Yoghurt, eggs, butter, are good sources, but should also be from grass fed and free ranging animals or birds. Bio Live Yoghurt ( a probiotic ) is also great for supporting your beneficial gut bacteria balance (so are kefir & cottage cheese, as they are fermented). There is also beta carotene in egg yolk, milk, and butter, plus in many other foods.  (You might want to look closer at the milk processing of various sources though.)

The percentages of omega 3’s in the animal based products in the last 2 listed are quite low, but at least they are also low in omega 6’s.

Most foods that contain omega oils have a combination of omega 3’s and 6’s, plus other fats, so it’s a matter of choosing some with higher levels of omega 3, in addition to others, to get the balance right.

Ones that contain mostly Omega 6 (linoleic acid, GLA) are:

  • safflower oil, (but this has a higher content of oleic acid which is monounsaturated fat – 77% oleic acid, 14% omega 6, 1% omega 3, and 8% saturated fat).  However this could be GMO and/or too highly processed to be healthy.
  • canola oil (but this has a higher content of oleic acid – 61%).  However it is definitely not good for you due to the awful processing process, and is often GMO, plus the ALA in it makes it hard to digest anyway.
  • pumpkin seeds/oil, walnuts, shelled hemp seed (but these also have quite a bit of omega 3),
  • brazil nuts (but these also have quite a bit of omega 3).  However, you should not eat too many brazil nuts at once as they are toxic in excess due to having high levels of selenium, which you can basically overdose on),
  • peanuts (but they have more oleic acid [48%] than omega oils [33% omega 6], however they also contain aflatoxin, although this can be countered by eating strawberries, raspberries, grapes, and/or garlic. [These can also help counter nitrosamine chemicals in processed meats & preserved foods.],
  • sesame seeds/oil, almonds, pistachios, hazel nuts, pecans, macadamias, cashews, (but these also contain some good monounsaturated oil),
  • borage oil, corn oil, sunflower oil/seeds, wheat germ, poppy seeds, chestnuts, pine nuts (sometimes called pignolia), cotton seed oil, grape seed oil, blackcurrant seed oil, acai, evening primrose oil (gamma-linoleic acid). However corn and sunflower oil could be GMO and/or too highly processed to be healthy, as could be the case for cotton seed oil, plus cotton seed contains a substance called gossypol, that can only be metabolized by cows and other livestock, and can produce health issues in humans.
  • soy (but soy is a hormone disruptor and often GMO and/or too highly processed, plus the ALA in it makes it hard to digest too, so there are too many negatives to recommend using it).

Other of these oils should contain decent levels of omega 3’s too but are probably too refined, and thus deficient.

A prime example of how we have been misled is that sunflower oil is 72% omega 6 polyunsaturated fat, and thus entirely unsuitable for cooking with, plus margarine made from it has been hydrogenated and is thus toxic. (The next worst offender is Soybean oil @ 62% polyunsaturated fat, apart from its other problems already mentioned. After that come corn oil @ 58% and cottonseed oil @ 55%.  All of these four may well be GMO anyway. Then we jump to peanut oil @ 34%, with its problems already discussed, followed by Canola Oil at 21% omega 6 and 11% omega 3, but again not recommended for use (as above).

Omega 6’s also help reduce inflammation, but we should not have more of them than the omega 3’s.

Both omega 3’s and 6’s also promote neurotransmitter and nervous system function, plus they promote healthy heart, blood, skin, hair, and help balance hormones. They also help to reduce insulin resistance.

Nuts should ideally be unroasted as heat oxidises the goodness into toxins, as does exposure to light and oxygen, so they need to be protected from those. They should not be processed or salted either, unless you are adding good salt (more info below). Nuts should ideally be organic and kept cool. If grinding nuts, flax, chia (to enable better absorption of nutrients) then they need to be consumed quickly as this reduces their shelf life, and in the meantime store them in sealed opaque containers in the fridge. If not organic, then it is best to soak nuts (and seeds) in salty water overnight to get rid of most of the phytic acid and other antinutrients (nature puts phytic acid is in them to prevent them from sprouting until conditions are favourable, and other antinutrients are defense mechanisms, but this can interfere with our absorption of nutrients, and irritate the gut lining). Before using them after overnight soaking, rinse off the water they soaked in very thoroughly (ie several rinses), and dry them at very low temperature (if wanting to store them – to prevent mould). If using straight away you don’t need to dry them.

{Grains and Legumes also contain phytic acid and other antinutrients, lectins and enzyme inhibitors (for example rice, lentils, red kidney beans), which is why they should also be soaked and rinsed several times before use.}

Some oils have more Oleic acid (a monounsaturated omega 9 fatty acid), such as:

  • Olive oil (75% oleic acid, 15% saturated fat, 10% PUFA’s),
  • Safflower (77% oleic acid, and 8% saturated fat, 15% PUFA’s),
  • Canola oil (61% oleic acid, 7% saturated fat, but 32% PUFA’s)
  • Peanuts (48% oleic acid, and 19% saturated fat, but 33% PUFA’s),
  • Lard (43% oleic acid, and 47% saturated fat, 10% PUFA’s),
  • Palm oil (39% oleic acid, and 51% saturated fat, 10% PUFA’s),
  • Butter has 28% oleic acid, 68% saturated fat, and only 4% PUFA’s.

This makes them safer for cooking with. However, as we have seen, there are various issues with Safflower, Canola, and Peanut oil, and these are the ones which have the highest levels of PUFA’s anyway, so I would steer away from those. Rapeseed oil is also not good for you, and is mostly GMO in the USA anyway, nor is rice bran oil.)

We can make omega 9 in our bodies from the other omegas, so we don’t need to seek it so much in our diet, but these oils with Oleic acid in them are also good for extra protection against cancer, heart attack, and arteriosclerosis. Most of them are quite stable for cooking, as are the saturated fats.

Coconut oil has a high level of saturated fats (91% saturated fat, and 7% monounsaturated oleic acid, and only 2% polyunsaturated fat) but the saturated fats in coconut are good medium chain fats and actually promote both weight loss and health. It contains high levels of Lauric acid, and also some Caprylic acid, with extra health benefits, for example being naturally anti-microbial, anti-fungal, and antibacterial.

  • So, coconut oil is probably the best oil to cook with, having the lowest level of PUFA’s, although it can have a strong flavour and be quite gooey.
  • Butter is arguably next, with only 4% PUFA’s, although it does have a high saturated fat content.  It is very amenable and flavoursome to cook with.
  • Olive oil looks great, containing mostly monounsaturated fat / oleic acid, but does still have about 10% PUFA’s, and the jury is out as to whether it is safe (stable enough) for high temperature cooking or not. It may be best to just add a bit of this at the end of the cooking process if you want the flavour & other goodness in, or keep the temperature down a bit to be on the safe side.  Olive oil is certainly healthy in other respects (where you don’t heat it), such as for salad dressing.
  • Lard, and Palm oil still have about 10% PUFA’s, and quite high levels of saturated fat, but there are other issues with palm oil such as the refinement & processing which often includes toxic oxidization and/or hydrogenation, and ethical / sustainable sourcing of it ( more info @ http://draxe.com/benefits-of-palm-oil/ ).  So, if you’re a meat eater, I would drop the palm oil, and stick with the lard, although again the 10% PUFA’s could make it a bit unstable.  As it is meat based though, you’d probably only be using it with meat, and the same thing would apply to the meat itself – just try not to cook it at very high temperatures, and definitely avoid breathing in any smoke.
  • As I have already said, I would not recommend using Safflower [seed] oil despite it’s reasonable profile (due to its processing and possible GMO status), but if you do wish to use it, please ensure you get the high oleic version ( there’s a high linoleic = PUFA version, which would obviously have the wrong profile for heating – more info @ http://www.healthline.com/health/safflower-oil-healthy-cooking-oil#2 ). It has the benefit of having very little taste.

Keep your cooking oils away from light and heat when storing, and keep the lids on when not in use. Glass bottles are better than plastic, and especially if tinted to reduce light penetration. Safflower oil needs to be stored in a cool dark place or the fridge in order to avoid it going rancid. It seems to be good to do the same with coconut oil, butter, and lard.

Herbs like oregano and rosemary help protect against nutrient loss & the oxidative effect of heating animal based sources of Omega 3’s. This is because they protect the EPA & DHA.  Coriander (also called Cilantro) was regularly recommended by Hippocrates for many conditions (it helps counter smallpox, diabetes, cholesterol, diarrhoea, indigestion, food poisoning, skin and eye issues, mouth ulcers, muscle pain and stiffness, and is anti inflammatory).  It’s fool of goodness and promotes absorption of vitamin D, plus it increases the natural conversion of ALA to EPA and DHA.


ALA, the short-chain form of omega 3, is found in plant sources like walnuts, flax seed, and, to a lesser degree, green leafy vegetables. It is a source of energy and a building block for the long chain omega 3 fatty acids (DHA, but mostly EPA). The body needs to convert the short-chain version to a long-chain version in order to make use of it.

For flax, chia, and other plant based sources of omega 3, containing mostly ALA, we need to have plenty of Vit B3, B6, C, and minerals such as zinc and magnesium, to enable us to convert the ALA (alpha-linolenic acid) to EPA (eicosapentaenoic acid), & [DHA (docosahexaenoic acid)].

Flax seems to convert mainly to EPA, so Algae based products, such as Cerebrum, are a good source of DHA to balance that.

EPA and DHA are long-chain forms of omega 3 found in fish, and fish oil supplements, (this is why these are still considered the best omega 3 sources).



DHA is the most abundant omega 3 fat in our brains, and in our retinas, and is naturally found in breast milk.  It is found in every cell throughout our bodies, and can be stored in the brain because it does not oxidise there.

DHA is important for the brain (how well cells communicate with each other, supporting memory, learning, and cognitive function), and for eye development and function throughout life.  DHA also supports nerve function, heart health, and helps prevent cancer.

DHA has larger spatial properties than EPA which means it offers many other benefits such as optimising nerve function through making certain areas of membranes more fluid, breaking up lipid rafts (thus making it difficult for cancer cells to survive, and reducing the likelihood of inflammation), plus increasing the size of LDL particles (reducing the likelihood of atherosclerotic lesions).

DHA also plays a role in reducing inflammation (but at the same time it inhibits GLA production [made from linoleic acid / omega 6], so if you use high doses, you should add back GLA [gamma-linolenic acid, such as in evening primrose oil] to maintain sufficient levels of DGLA (made from GLA) to enable the continued manufacture of inflammatory mediating eicosanoids.  [Infants can’t metabolise the omega 6’s into GLA – into DGLA – into AA, so these are provided in breast milk, whereas formula feeds to not have them.  Nature is better.]

Note – Some eicosanoids also regulate T cell [lymphocyte] functions [immunity / autoimmunity], and allergy, plus also help with smooth muscle tone, sleep regulation, vascular permeability, platelet aggregation, HIV, and cancer prevention.

While some eicosanoids are made from DGLA, others are made from EPA, but most come from AA (which is made from DGLA). Some eicosanoids are anti inflammatory and some are pro inflammatory, so they can mediate response effectively. AA (arachidonic acid) can form hormone-like lipids that promote blood clotting (whereas Omega 3’s and 6’s normally help thin the blood), induce inflammation (whereas omega 3’s and 6’s usually help reduce it), and cause smooth muscle contraction (whereas omega 3’s and 6’s usually help reduce tension). This demonstrates how our bodies need to be able to show both sides of the story – if we didn’t suffer some inflammation, pain, etc, then how would we know when something needs attention. However, we don’t need an over abundance of the pro inflammatory ones.

EPA is important for overall health, but unlike DHA, the body does not store it in significant quantities, although it is still important for neurological function as it reduces neuroinflammation. EPA is most important for reducing cellular inflammation because the more EPA you have, the less arachidonic acid (AA omega 6 fatty acid) you will produce, so inflammatory responses are reduced. All the work on depression, ADHD, brain trauma, etc, has shown that EPA helps more with these conditions than DHA. However, once EPA enters the brain, it is oxidised, so high levels of EPA need to be maintained in the blood.

Reference for information in this section about EPA & DHA – http://www.zonediet.com/blog/what-are-the-real-differences-between-epa-and-dha/



The body needs both forms of long chain omega 3’s, both EPA and DHA. However, please do beware of overdosing as 3 grams or more per day of EPA & DHA may cause bleeding in certain people. Since omega 3’s can break down fibrinogen (a globulin of the blood plasma which produces coagulation of the blood – the only coagulable protein in the blood plasma of vertebrates), this would be because excessive doses reduce fibrinogen levels too much and thus inhibit clotting – whereas fibrinogen levels that are too high can cause excessive clotting, and can bind with LDL (low density lipoprotein) and cause it to stick where it’s not wanted, thus increasing the risk of heart attack – so it’s important to get our oil levels just right!

Both LDL & HDL transport cholesterol, and we do need cholesterol in our bodies, for example it helps form cell membranes, (and is a building block for naturally produced Vitamin D and estrogen and testosterone), but HDL is an efficient transporter and LDL is not. (LDL is a bit like a chap hanging out on a street corner after making a delivery instead of getting on with his job properly and returning any unused cholesterol for elimination, and sometimes the HDL has to pick him up, along with his goods for return, so that they don’t get left in our arteries.) Also, free radicals can actually oxidise LDL and cause plaque in arteries, but if we consume our omega oils in a manner that is healthy, and plenty of antioxidants, this should not happen – more info on antioxidants below.

We don’t need to eat foods with cholesterol in as our bodies make it from many other things.


We don’t need to eat so much fat that we build up excess stores that we can’t use up, obviously, but we do need to eat some, and it’s best to stick with the ones that don’t cause damage, and provide all the right functions. It’s also important to get the right balance.

A tip if you want to use fish oil capsules but avoid the fishy breath – take them chilled.

Or if you want a vegetarian solution, I’d suggest combining the Flax and Algae sources, to give your body the best chance of getting enough of both EPA & DHA from them. But remember to make sure that you also have plenty of Vit B3, B6, C, and minerals such as zinc and magnesium, to enable you to convert the ALA to EPA (& DHA).


By the way, we also need salt, something else they have tried to tell us to avoid. But it should be natural salt not processed salt, salt from the sea or the mountains that has loads of great minerals in it. Your body cannot work without water, salt, and good fats, plus of course a range of minerals and vitamins. Sodium (salt), calcium, potassium, and magnesium, are electrolytes that are absolutely essential to proper cell function, as are the omega oils and water. However, as I have said, the balance of omega 3 to omega 6 needs to be good, which means you should not have more omega 6’s than omega 3’s, but it’s good to have even more omega 3’s to help reduce obesity and/or inflammation.

You can read my article about Hydration, Detoxification, and Cell Function here – http://www.radiance-solutions.co.uk/articlefour.htm

It’s really important to keep things in balance so it’s best to eat a varied diet and not over supplement with one thing or another (which could end up doing more harm than good), one example is iodine and selenium – they need to be in balance or can actually cause hypothyroidism for example (and you could have a problem absorbing iodine if fluoride is blocking your iodine receptors. Selenium is quite often deficient in our soil, and this means it’s deficient in anything growing from it or anything feeding on things growing from it – so it’s quite hard to know if we are getting these things in balance or not. [Conversely, as shown previously it is also quite easy to overdose on selenium.] There should be selenium in mushrooms, cabbage, and courgettes, as well as in tuna, oysters, herring, cottage cheese, and molasses. Kelp is a good source of iodine, and fish such as tuna and cod, and shrimp, but it is also in milk, and even eggs, plus turkey, and baked potatoes (with skins).  [Please note that you can overdose on vitamin A too, and some minerals, so be careful, again, variety = all things in moderation.]

Magnesium, another vital nutrient, is also quite deficient in soil in some areas. [You can test if you are short of magnesium by using a spray on the skin supplement and if it stings normal skin then you most likely need it.])


Including loads of antioxidants in your diet, including veg (including legumes), fruits, herbs, nuts, whole grains, and green teas, is particularly important as these help to counter the effects of oxidation / free radicals basically resulting from necessary cellular functions, and exacerbated by things such as pollution, pesticides and other toxins, smoking, excessive amounts of alcohol, extreme exercise, excessive sun exposure, stress, eating burnt food, using bad oils to cook with, etc.

To clarify what I mean about “extreme exercise”, regular moderate exercise enhances the antioxidant defence system, but intense exercise in unconditioned individuals overwhelms defences, so if you sit around all week then suddenly do a huge bout of exercise that is not ideal.

Basically, the body does metabolise oxygen very efficiently, but there is always some cell damage, causing molecules to turn into free radicals. (These are missing an electron, so they go on a bit of a rampage to steal another one, setting off a bit of a chain reaction which can damage some DNA.) The free radicals resulting from normal bodily functions can be dealt with quite well by our bodies’ natural defences (antioxidants, and enzymes, that the body produces naturally), but the overload of external things can overwhelm our defences (causing ageing itself, and degenerative diseases).

If we eat plenty of antioxidants we can certainly help to counter the destruction. Antioxidants are molecules that can safely interact with free radicals and stop the chain reaction. The main ones are Vitamin E, Vitamin C, beta carotene, and selenium, but there are many more, such as zinc (which people can quite often be short of). Other good ones are Vitamin A, anthocyanadins, lipoic acid, and co-enzyme Q10, and many other plant based ones such as bilberry and pynogenol. The body cannot make these essential micronutrients, so they must be supplied in the diet.

Flavonoids are one of the biggest class of antioxidants, and polyphenols are a smaller class. (The terms phytonutrients and phytochemicals are often used to describe nutrients and antioxidants in plants).

You can look up the ORAC (oxygen radical absorbance capacity) ratings of antioxidants to see which are best, but always remember that variety in your diet is the essential key, as one particular fruit or herb may have a special property that combats a particular toxin, for example. Nature has provided an answer for everything! Some dried fruits are very high on the list, such as prunes, and raisins.

Most veg are best lightly steamed rather than boiled (or fried), but baking or casseroling them also helps retain more of the antioxidants. A lot of things are great raw (chew them well to release the goodness), but some (such as tomatoes) are better cooked, juiced, or mashed. Tomatoes contain the powerful antioxidant lycopene, and many other antioxidants too. If you don’t like tomatoes, go for another red fruit like watermelon, that has lycopene in it too. So there’s a tip – it’s best to ensure you have veg and fruit of every colour in your diet because colour is actually often an indicator of certain benefits, although there is a lot more to it than that, it’s not a bad basic principle to go on. Brassicas (esp tenderstem, but including turnips and kale) protect against stomach ulcers because they contain one of nature’s best anti-bacterial compounds, sulforaphane.


Fibre is also extremely important in your diet. For example, eating fruit with its fibre is healthy, whereas taking the fibre out means your bodies can’t make use of the antioxidants in the fruit properly. Fibre also regulates the absorption of the sugars in the fruit so that your blood sugar levels are balanced. Fibre is also essential for escorting toxins out of the body, plus also bile acids containing excess cholesterol.


There are more toxins in highly processed foods, and also lots of empty calories (calories with no goodness), so it really is best to eat natural home cooked foods. Also beware of things with long lists of complex ingredients, and this includes toiletries and household products as we inhale these or absorb them through our skins.

It is so empowering to take control of your own diet as it can certainly make a huge difference to your health.

You can read more of my articles on this site, such as “NUTRITION + and other things affecting our EPIGENETICS, thus Genes”.

To find out more about Julia Woodman and her online nutritional therapy programme, please visit her profile at total wellbeing

References as above in relevant sections, but also:

http://authoritynutrition.com/optimize-omega-6-omega-3-ratio/ – for the graph showing ratios if types of fat in foods (originally via POS Pilot Plant Corporation), and for an article about cooking with olive oil – is-olive-oil-good-for-cooking – plus more about cooking oils here – healthy-cooking-oils

and http://paleozonenutrition.com/2011/05/10/omega-6-and-3-in-nuts-oils-meat-and-fish-tools-to-get-it-right/

and nutritional therapist course info at http://thehealthsciencesacademy.org/nutritional-therapist-professional-diploma-level-5/



Julia Woodman
Hi, I'm a writer, artist, and therapist, and am passionate about sharing knowledge as I learn. I hope to inspire & empower others to live healthy and fulfilling lives, and to help provide access to information and tools to enable them to maximise this potential.

I am creative (professional poet and artist, plus writer of articles, blogs, & various types of book).

I am also a therapist (healer, counsellor, life coach, stress consultant, nutritional therapist).

I am a dowser or diviner too, and very interested in consciousness and philosophy.

I teach meditation of many types and create guided meditations to suit people's needs.

Subjects vital to me are truth and freedom, human and animal rights, sustainability, environment and everything natural, peace, heart, mind, body, and soul, local & global community, subtle activism, relationships & communication, health, nutrition, and more.

I offer NUTRITIONAL ASSESSMENT & PLANNING PROGRAMMES VIA EMAIL. (Because distance becomes irrelevant, and time & costs of travel are saved, so it's easier for everybody, and I can be there for more people that way, although I can only take on 6 new people per week for this programme.) One of the first assessments in the programme is to assess your antioxidant capacity. We also look at any specific health conditions or symptoms you may have, and do an extensive nutritional deficiencies assessment. Your ideal plan is built up from the results of these, and we continually monitor results as you progress, and re-evaluate a couple of times.

I also offer other therapies such as Stress Busting, Counselling, Life Coaching, or a holistic combination package that would be tailored to suit your needs.

I'm a Senior Associate member of the Royal Society of Medicine.

My website is http://www.radiance-solutions.co.uk
  • Plus here’s a great article about fats and hormone balancing by mind body green – http://www.mindbodygreen.com/0-11983/48-foods-to-balance-your-hormones-give-you-glowing-skin.html

  • Tammy

    Great article! People are waking up. I am so happy. This is what will turn the tides back to good wholesome food. We must reject GMO, etc…now. We have no time to lose before the whole food supply is infected. Again, great article. Thank you! Namaste!

  • It seems that Olive oil is fine at high temp cooking as long as its not extra virgin, which is better saved for salad dressing or adding afterwards. Avocado oil is good for high temperature cooking though as it has a very high smoke point.