Salicylates, what are they, and why do people develop an intolerance to them?
Salicylates are an important plant hormone that are used to protect themselves from disease. They are derived from salicyclic acid. . Big pharma got their hands on it and used it as a prodrug to develop aspirin.
The liver uses glycine to detoxify it and clear it out but sometimes it builds up causing the body to develop an intolerance. Symptoms can be broad and significant, such as stomach pain, itchy skin, hives, headaches and swelling in the hands and feet. Salicylates have an ototoxic (toxic to the ear) effect which can initiate tinnitus. It can also cause metabolic acidosis and respiratory acidosis.
Does this sound like you?

It’s Thyme for Natural Medicine!

Calcium and Calcium Supplements

Calcium supplements; do you need it and are you taking the right supplement in the right way?

Calcium is important for maintaining electrolyte balance in body fluids. Plus calcium is a structural component of bones and teeth, it plays a role in muscle contraction, blood clotting and enzymatic reactions.

Best sources include cheese and yoghurt, salmon and sardines. Veggies such as turnip, mustard greens, broccoli, cauliflower, kale and dried fruits provide a relatively high amount of calcium. Legumes especially tofu are also a good source, meats, on the other hand, are a poor source of calcium.

Calcium carbonate does not absorb well without hydrochloric acid, so if you are taking antacids or proton pump inhibitors your calcium will not be getting absorbed. If stomach acid is not a problem make sure you are taking calcium carbonate with your food and in small doses as calcium absorbs better in low doses. Calcium citrate is better absorbed and it doesn’t require stomach acid for absorption.

Vitamin D is also required for the absorption of calcium. Vitamin D deficiency is widespread as many people are not getting the required sunlight or food sources.

Diet also plays a role in calcium deposition and function. If you are having too much soft drink, for instance, this will pull calcium from the bones to act as a buffer in the blood to counter the effects of the soft drink. Prolonged consumption can lead to secondary hyperparathyroidism.

Zinc, magnesium, iron, fibre, phytates and oxalates are nutrients that are either inhibit calcium absorption or are inhibited by too much calcium. Furthermore, too much sodium, protein or caffeine enhances the excretion of calcium through the kidneys.

Menopause is another factor that reduces calcium absorption as reduced oestrogen levels decrease the vitamin D mediated absorption of calcium.

Calcium can interact with blood pressure tablets and antibiotics, always consult your practitioner prior to taking supplements.

If you would like to discuss any details further please email me or schedule an appointment.


Yummy Easy Brekky Recipe

Awesome Eggs on toast.

Serves one.

1 thick slice of nutritionally rich toasted bread (Essene, dark rye, wholegrains, seeded, pumpernickel, etc. Links to some breads below).


1-2 soft poached eggs.

½ an avocado mashed up.

Parsley, macadamias, pepitas, olive oil – blitzed together or roughly chopped.

Salt & pepper.

To assemble: lightly toast bread, spread with avocado, top with the egg and nut/herb mix + salt and pepper.


Some breads to try:

Which is the Best Soy Sauce!

Here is a comparison between Soy Sauce, Tamari, Braggs liquid amino’s and coconut amino’s – Renegade Health
Soy Sauce
Made from the fermented paste of boiled soybeans, salt, water, and sometimes roasted grains, soy sauce is a traditional condiment used in Asian cuisine, with a salty, earthy flavour that can easily transfer to all sorts of dishes. To make it, manufacturers cook the soybeans, then add in bacterial and fungal cultures to begin the fermentation process. Roasted wheat and other grains can also be added for flavour.
The culture is then combined with a salt brine and allowed to “brew” for a time, while microorganisms break down the proteins and sugars naturally found in the soybeans. The mixture is then pressed to extract the dark brown liquid, and finally, pasteurised before bottled.
There are a number of varieties of soy sauce, including:
Light: What we think of as “normal” soy sauce, this option contains fewer soybeans and more grains, mainly wheat.
Dark: These are typically fermented for a longer period of time. Then manufacturers add molasses or caramel after the brewing process, to thicken the sauce and provide a sweeter flavour. Dark soy sauce may also contain about 50 percent grains.
Low-Sodium: This option has less sodium than the other varieties, and is made using acid-hydrolyzed vegetable protein, which doesn’t use bacterial and fungal cultures and requires less salt.
Tamari: This option is made with mostly soybeans—and little to no wheat or other grains. More on this below. It has a smoother, deeper flavour.
Pros: Soy sauce has a potent flavour, and is rich in antioxidants, isoflavones, and protein. Provides vitamin B6, which is important in forming good mood neurotransmitters. The isoflavones may help prevent heart disease, and lower the risk of osteoporosis. Some studies have suggested that it may provide some benefits to the digestive tract, with probiotics that support the growth of friendly bacteria in the gut. The antioxidant density has also been compared with that of red wine.
Cons: It’s high in sodium—about 1,000 mg per serving. For those watching their blood pressure or other health conditions, it may not be the healthiest option. Soy sauce naturally contains MSG, which is produced during the fermentation process. Because it’s not added, it may not be on the ingredient list. The soybeans and wheat used to make the sauce may be contaminated with GMO crops. Because of the wheat content, the sauce contains gluten, which may affect those with gluten sensitivities. Soy is also a common food allergen.
As mentioned above, Tamari is a version of soy sauce made with little-to-no grains. Called “Japanese soy sauce,” it’s a deeper brown colour and slightly thicker than ordinary soy sauce. Some people prefer the darker, richer flavour.
The general rule of thumb with tamari is that it provides a better flavour for cooking, whereas regular soy sauce may be better on the table, though some prefer the smoother taste of tamari in dipping sauces as well. Because of the lower level of grains, tamari is made with a greater concentration of soybeans, which changes not only the flavour but some of the health benefits as well.
Pros: Provides niacin (vitamin B3), manganese, and mood-enhancing tryptophan, and contains more protein than regular soy sauce. Other health benefits are similar to regular soy sauce. Smooth, rich flavour is great in soups, salad dressings, and in a range of other dishes in place of salt. Though some tamari sauces have some wheat, you can find wheat-free versions that work for a gluten-free diet.
Cons: Tamari is still high in sodium, though there are some reduced-sodium options that may be around 700 mg per serving. Check the nutrition facts. It also contains MSG, and may be an allergen to those who are sensitive. You can find MSG-free options. The soybeans used may also be GMO crops.
Bragg’s Liquid Aminos
Bragg’s has apparently admitted that they make this liquid protein concentrate by treating soybeans with hydrochloric acid to create free amino acids, then neutralising the remaining acid with sodium bicarbonate, which creates sodium chloride—and the salty taste. Corn syrup, caramel, water, and salt may be added to create flavour.
This product is said to be rich in amino acids like arginine, glutamic acid, glycine, serine, tyrosine, lysine, and more. It’s marketed as a non-fermented alternative to soy sauce and tamari and is often labelled as GMO-free.
Pros: Gluten-free, and GMO-free. Still, may contain naturally occurring MSG. A good source of protein with healthy amino acids. Works as an alternative to soy in most recipes.
Cons: This type of sauce is sometimes called “chemical soy sauce” because it’s made by a chemical process rather than with natural bacterial and fungal cultures. Some caution against using it because it is a so-called “artificial” sauce. Though often advertised as having less sodium than other soy sauce options check labels—some comparisons have found that it contains about the same amount or even more. Be particularly careful about “serving sizes”—they may be lower than what you’re seeing on regular soy sauce. Some say the flavour, as well, is not as good as fermented soy sauce.
Coconut Aminos
Made from raw, coconut tree sap and sun-dried sea salt, then naturally aged, this condiment is catching on as a potential alternative to soy sauce. Completely free of soy, it has a dark, rich, and salty flavour with a faint, sweet aftertaste, and can be used in salads, marinades, and as a seasoning.
Pros: Gluten-free. Soy-free. Lower sodium option. Contains a higher level of 17 amino acids, which may contribute to heart health, digestive health, and mood stabilisation. Also contains vitamins B and C, and various minerals.
Cons: Couldn’t find any!

The Russian’s Used This Herb

Feeling exhausted, depleted or like you have nothing left in you. Is Stress getting on top of you? Well, Iet me tell you about a herb that can restore your foundations and help your body adapt to stress.

Siberian ginseng (Eleutherococcus senticosus), most commonly used as an adaptogen (Adaptogens – improves attention, endurance and fatigue and reduces or prevents stress induces disorders of the neuroendocrine and immune systems). It was originally used by the Red Army to help to build resources when debilitated, tired or fatigued.

Siberian ginseng supports your immune system by boosting T cells and natural killer cells. These are two major players in immune surveillance, an action which is important in cancer prevention. Additionally, Siberian increases resistance to radiation damage, another bonus in cancer treatment.