As most of us have spent the majority of these last two years in lockdown, I’m sure the regular healthy eating hasn’t been very consistent. Many of today’s illnesses arise from metabolic (food related) challenges and deficiencies. Many of these challenges are due to gut issues affecting our physiology and this is primarily due to gut bacterial issues being damaged by poor food choices, poor food quality, food toxins and environmental toxins and radiation.
I wanted to share with you some insider content from our model course of the basic rules for good nutrition, from our renowned trainer Dr Sohial Farzam. Here are some of his tips and tricks to motivate you to make better choices when it comes to the foods you consume.
Intermittent fasting is advised depending on your constitution for immune building and health promoting effects.
Otherwise, smaller and regular meals are best practices. The small meals do not include junk and processed foods and sugar.
If you experience bloating – one hidden underlying factor is that many people drink liquids with their meals. This includes water. Water is best advised 20 minutes before and after meals so that it doesn’t dilute the stomach acid. Stomach acid is key for many health promoting effects and diluting this by trying to be too alkaline can cause adverse effects.
In ancient times, our food was mainly consumed raw and occasionally cooked. Although the raw movement is becoming popular in the world, it does not apply to everyone and all the time. Too many raw diets actually cool the stomach fire (metabolism) and can cause bloating, loose stools and discomfort.
Anything made from white flour should be avoided to the best of your ability. White flour is a form of refined carbs and can be the cause behind many underlying health conditions in particular inflammation. These products can also deplete B Vitamins from the body which can consequently cause neurological issues and nervousness.
We also recommend avoiding canned foods or packaged foods as much as possible. These convenient foods weren’t readily available in earlier times. Instead, whole-foods were the main option for nutrition. Certain vitamins such as Vitamin C and B can be damaged in the heating process. Canned foods have a higher chance of BPA (Bisphenol-A) that can migrate to the food. BPA may be linked to health problems. Canned foods can also contain salt, sugar and preservatives in the canning process.
If you have any questions, we’ll be happy to discuss, please feel free to email us –
To your success,
Director of AAM