Eat. Nourish. Glow - Amelia Freer
'10 easy steps for losing weight, looking younger and feeling healthier.'
Freer, a nutritional therapist and healthy eating expert, aims to in her first book discuss what she has learned through her vast knowledge of being qualified from The Institute of Optimum Nutrition, a member of the British Association for Applied Nutrition and Nutritional Therapy and on top of that also being registered with the CNHC.
Her clients come to her in the hopes of improving energy levels, weight loss, mental and cardiovascular health and aims to open the public's eyes to popular misconceptions and her tips and tricks to a healthy diet.
She discusses various items in which we should 'give up' from her diet, one of those being gluten. In the book Freer acknowledges that the term is becoming more prevalent which she contributes to celebrities and athletes endorsing this diet and also that many see it as a fad, something that she strenuously disagrees. Not only is gluten present in bread, pasta etc. but also disguised in ready meals, ready done sauces and even make-up.
Research has identified that coeliac disease not only affects the digestive system but also other organs but also infertility, cancer and arthritis and is now considered to be the 'most common and neglected life-long genetic disorder in both Europe and the United States.' A study conducted at Nottingham University discovered that half a million people in the UK have coeliac disease without realising it.
Further research from the previously discussed Dr Fasano said 'the human body cannot digest gluten.' He believes that our bodies try to communicate with us by sending us symptoms, similar to that of IBS.
Freer goes on to discuss that the concept of giving up wheat is not uncommon or new, but this new wave of non-coeliac-gluten-sensitivity and as scientific research takes 17 years to reach the main market, Freer believes that gluten will soon be held in the same stead as sugar.
To conclude, she discusses that due to manufacturing methods and the wider availability and consumption more people are having difficulties due to the large amount in their diets.
'Awareness is starting to grow, and while going gluten free has the potential to sound like a fad, there is so much more to it, and will become mainstream in time.'
Freer, a nutritional therapist and healthy eating expert, aims to in her first book discuss what she has learned through her vast knowledge of being qualified from The Institute of Optimum Nutrition, a member of the British Association for Applied Nutrition and Nutritional Therapy and on top of that also being registered with the CNHC.
Her clients come to her in the hopes of improving energy levels, weight loss, mental and cardiovascular health and aims to open the public's eyes to popular misconceptions and her tips and tricks to a healthy diet.
She discusses various items in which we should 'give up' from her diet, one of those being gluten. In the book Freer acknowledges that the term is becoming more prevalent which she contributes to celebrities and athletes endorsing this diet and also that many see it as a fad, something that she strenuously disagrees. Not only is gluten present in bread, pasta etc. but also disguised in ready meals, ready done sauces and even make-up.
Research has identified that coeliac disease not only affects the digestive system but also other organs but also infertility, cancer and arthritis and is now considered to be the 'most common and neglected life-long genetic disorder in both Europe and the United States.' A study conducted at Nottingham University discovered that half a million people in the UK have coeliac disease without realising it.
Further research from the previously discussed Dr Fasano said 'the human body cannot digest gluten.' He believes that our bodies try to communicate with us by sending us symptoms, similar to that of IBS.
Freer goes on to discuss that the concept of giving up wheat is not uncommon or new, but this new wave of non-coeliac-gluten-sensitivity and as scientific research takes 17 years to reach the main market, Freer believes that gluten will soon be held in the same stead as sugar.
To conclude, she discusses that due to manufacturing methods and the wider availability and consumption more people are having difficulties due to the large amount in their diets.
'Awareness is starting to grow, and while going gluten free has the potential to sound like a fad, there is so much more to it, and will become mainstream in time.'
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