Category: health through food

Tomatoes

Tomatoes are often incorrectly referred to as a vegetable when in fact they are part of the berry family. Originating from Central and South America, this fruit started spreading around the globe in the 16th century. In addition to being delicious, tomatoes offer a variety of health benefits. They are rich in the antioxidant lycopene which is associated with a reduced risk of heart disease and certain cancers. A study from Cornell University even found that cooking tomatoes increases the amount of lycopene content that the body can absorb. The fruit is also rich in fiber, vitamins C and K, as well as potassium and folate. In the kitchen, tomatoes are extremely versatile as they can be eaten raw, roasted, used in salads, sandwiches, sauces and many other dishes. The final weeks of summer are the best time to enjoy this delicious fruit!

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Zucchini

Zucchini or also known as courgettes are a common type of summer squash, related to cucumbers and melons. Although considered a vegetable by many, according to their botanical classification zucchini are actually a fruit. Zucchini are packed full of nutrients including Vitamin A, Vitamin C, manganese, potassium, and carotenoids. In the kitchen, zucchini are one of the most versatile fruits! They can be eaten raw, made into zoodles, roasted, used in soups or stir-frys, or even used for baking. The next time you have zucchini, consider trying out a new dish with this great ingredient!

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Transform Mind and Body

With our award-winning program, there are no magic pills, slimming shakes, or proprietary foods. Are you required to keep track of points or count calories? No way! Our all-natural nutrition program will bring balance to your hormones, optimize your health, and lead to a new invigorated lifestyle with successful, long-term weight management. Your personalized nutrition plan acts as your roadmap, indicating exactly which natural foods you should eat. Together with your practitioner, the program will orchestrate the biochemical changes needed for reaching your desired health and wellbeing goals. Are you ready to transform your body and mind and gain extra energy and confidence?

Photo: Metabolic Balance Australia and New Zealand

Meat and Meat Alternatives

Meat and meat alternatives – always worth a discussion!

Many meat lovers love the smell of a grilled steak and often say that nothing beats a good burger. At the same time, many people are trying to reduce their meat consumption either for ethical reasons or environmental concerns. Another reason is that many people are concerned about the impact of meat consumption and especially red meat on their health. Many studies have shown that high meat consumption is partly responsible for many diseases, such as diabetes, cardiovascular diseases or even cancer.

Meat consumption – a health risk?

Scientists have the greatest concerns about “processed meat products”, such as smoked, cured and preservative-treated meat and sausage products, salami, bacon and many more.

Large-scale survey studies conducted by the renowned Harvard School of Public Health in Boston and the World Health Organization (WHO) have revealed: Daily consumption of just 50 grams of processed meat products per day (the equivalent of about 3 slices of salami or a small sausage) increases the probability of developing colorectal cancer by 18 percent, cardiovascular diseases by 42 percent and diabetes by 51 percent. Part of the risk does not come from the meat at all, but from the substances added to it or the compounds formed during production. Unprocessed meat such as steaks, cutlet and minced meat products also pose a health risk.

Nevertheless, it would be wrong to generally label all meat as harmful, it can certainly enrich a healthy diet. Meat is extremely high in quality protein, important trace elements and essential vitamins. Additionally, animal proteins such as meat, are considered complete sources of protein as they contain all amino acids that the human body cannot produce on its own.

Meat substitutes and meat alternatives in abundance

When it comes to replacing meat, the focus is always on proteins, so that the replacement products look as much like meat as possible and replace their function in a meal. So far, products made from soybeans, tempeh or tofu, are considered to be the most popular meat alternatives. In addition, scientists and product developers have also discovered peas, lupins or field beans as rich sources of protein, and in the production of meat substitutes, these are popular as the basis for burgers and the like.

But that’s not all! Scientists are very creative when it comes to producing “tasty” alternatives to meat. Today, sausages, vegan minced meat or bread spreads – “meat paste” based on fungi – are also available. The fungus Fusarium is grown and then fermented, resulting in a fibrous mycoprotein, which gives the products a meat-like consistency.

One of the most discussed food trends at the moment is undoubtedly synthetic meat, the so-called “in-vitro meat.” It is the result of sophisticated biotechnological techniques. The propagation of stem cells from animals in the laboratory makes it possible to produce meat that is similar to the consistency of real meat from animals. What once seemed impossible is becoming more and more of a reality. At the moment, the high production cost is still a limiting factor of mass producing “in-vitro meat.” However, scientists expect that by 2030 at the latest, the processes will be developed to the point where the price of synthetic meat will be the same as that of animal meat.

How healthy are meat substitutes?

Meat substitutes or meat growing in popularity and not only among vegans or vegetarians. Therefore, it is also important to examine the health aspects of these substitutes. In fact, meat substitutes are highly processed foods whose list of ingredients contains high-quality ingredients. However, during processing, these natural ingredients are broken down and vitamins, minerals and trace elements are lost. It is also unclear to what extent the protein structure changes, and whether these proteins can also be broken down into individual amino acids during digestion.

Since meat substitutes are often broken down to amino acids, it is completely overlooked that meat is one the greatest sources of zinc, in a form readily available to the body. Zinc is a trace element that is indispensable, among other things, for the regulation of insulin and the function of the immune system. This zinc is not found in meat substitutes unless it is added synthetically. However, meat substitutes based on legumes in particular contain, in addition to protein, a higher proportion of carbohydrates, for the optimal metabolization of which zinc would be essential.

What is Metabolic Balance’s position on meat consumption?

Metabolic Balance’s motto on meat consumption is: “The dose makes the poison!” – The vast majority of studies carried out under the aspect – “does meat pose a health risk” – have shown that there is a clear risk to health if there is a high consumption of meat, i. e. more than 500 to 600 g of meat per week. It is also important to keep an eye on the amount of processed meat products (salami, bacon, meat paste, smoked sausages, etc. ) and to reduce them as much as possible. Industrially processed meat products are not integrated into the nutrition plans we create for our clients and clients are coached on appropriate levels of protein for each meal. In addition to reducing meat consumption, we also recommend buying organic and local meat if possible.  

Strawberry

One word that is commonly associated with summer is strawberries! In the summertime, strawberries can be found everywhere, whether at the grocery store, your local farmer’s market, or a farm stand. Strawberries are not only delicious but also offer many health benefits. Strawberries are full of vitamins: they contain many B vitamins, folic acid, zinc, copper and even more vitamin C than oranges or lemons. They are also packed full of fiber and more importantly contain high levels of antioxidants also known as polyphenols. In addition to being healthy and delicious, strawberries are extremely versatile and are perfect for both sweet and savory delicious. Classic pairings with ingredients such as basil, yogurt, and balsamic vinegar can create amazing dishes!

Midday Slump

Lunch without a midday slump: What really helps against the midday slump?

The midday slump after lunch – who doesn’t know it? Tiredness and lack of concentration are often accompanied by cravings. However, it is possible to influence the severity of this lunchtime slump.

Helpful practical tips

  • Drink enough – about 1. 5 liters a day.
  • Pay attention to regular meals – 3 meals
  • Light foods, such as vegetables and salads, combined with protein-rich foods such as fish, meat, eggs or nuts.
  • Sweets are best eaten immediately after the meal.
  • A small digestive walk after the meal at a leisurely pace.

Metabolic Balance App

Many of our clients report being busy! It’s sometimes difficult to juggle work, family activities and cooking healthy meals. Creating a weekly meal plan and shopping list helps you to stay organized and keep to your good intentions at mealtimes.

Our Metabolic Balance App acts as a mobile shopping assistant for you! It’s linked to your personal nutrition plan and food list together with healthy recipe suggestions for your meals.

A clearly-arranged daily plan presents your personalized meal options. On top of that, the required ingredients are conveniently placed in your personal shopping list to make busy lives that little bit easier.

Are you ready to discover a nutritional program as unique as you are? Why not contact your local MB coach today?

Credit: Metabolic Balance Australia and New Zealand

Reset Your Body

Have you often found yourself wondering “why is my health like this”? “I just don’t feel like me anymore.” “Why can’t I get well?” “My body used to work but now I just don’t get what’s going on!”

Food and lifestyle choices are now fully recognized as being intimately linked to everyday health. So whether that’s having difficulty losing weight, mood disorders, skin problems, digestive symptoms, thyroid problems, autoimmune disorders, metabolic problems, hormonal issues and so on and so on, looking at your diet and understanding the foods that are right for you may be the answer you’ve been looking for. In a nutshell, Metabolic Balance is an analysis of 35 parameters from your blood test together with data on your current health and body measurements. We then create for you your perfect food list and menu plan. Health comes from eating the exact right nourishing healthy food that is perfect for you as an individual. And that’s all Metabolic Balance is…. it’s the right whole delicious foods for you. No shakes or strange concoctions! Beautiful food + perfect for you = great health and quality of life!! Metabolic Balance is not some new fad. It’s been loved around the world since 2002! It was developed by an incredible doctor and nutritionist team in Germany and is only available from certified professional practitioners. It’s loved in over 35 countries around the world by doctors, nutritionists, naturopaths and natural medicine practitioners. But most importantly it’s loved by their clients for the answers and results it gives them. So find your practitioner now! There’s never been a better time to reset your body. You can feel right again, you just need to make that decision to do it.

Credit: Metabolic Balance Australia and New Zealand

Spring is Allergy Season

Spring Season – Allergy Season

Spring is pollen and allergy season. People who suffer from a pollen allergy feel it immediately: If the wind carries the pollen from grasses and trees through the air, the nose can start running and the eyes start itching terribly. But atypical symptoms, such as coughing, eczema, gastrointestinal problems or frequent infections can also be the result of an allergy.

Allergies, of any kind, are widespread and increasing every year. The most common form of allergy is hay fever, which affects 20 percent of people who suffer from a pollen allergy. According to statistics, over 50 percent of pollen allergy sufferers are also allergic to foods.

Allergy triggers

There are various theories about the origin of allergies, but no fully established findings. Most allergies are based on a combination of different causes. According to experts, in addition to genetic predisposition, the main causes are: changes in dietary behavior, extreme environmental pollution and poorly ventilated rooms.

Scientific studies have shown, for example, that pollen originating from trees located along roadsides and exposed to high levels of air pollution are more aggressive in their allergen composition than pollen from trees away from exhaust fumes and industry. However, there are fewer and fewer natural habitats; many people now live in urban areas and are constantly exposed to stresses that strain the immune system and promote allergies.

Furthermore, the immune system is additionally overstrained by today’s nutrition. Processed foods are making up a larger portion of our diets, but they are often filled with preservatives, artificial colors and flavors. These are a challenge for the metabolism in the long term and also weaken the immune system, as they attack the intestine, which is home to 70% of immune cells.

At the same time, scientists see another reason for the increased occurrence of allergies because of an overuse of cleaning products and sanitiizers. This also makes the immune system weaker and weaker, because it is not trained and challenged. The immune system can train itself on microbes and learns to distinguish which microbes actually have to be fought and which can be tolerated. The more diverse the “offer” of environmental microorganisms is, the more challenges and training material the defense cells get. The environmental germs that are so frowned can actually help develop your immune system. We know this phenomenon from children who grow up in the countryside or even on a farm. When they play, they come into contact with more dirt than urban children. According to research, in adult age they show allergies far less often than the children who were growing up in the city.

Allergy or intolerance

Allergies are clearly medically distinguished from food intolerances, such as lactose, fructose or histamine intolerance. Although the symptoms are similar, the underlying mechanisms differ significantly in the diseases.

There are 4 types of excessive immune reactions. The most common in foods is the IgE-mediated type I or immediate reaction.

In the case of an allergy, the immune system reacts to harmless proteins by producing IgE antibodies. This inflammatory immune response is similar to making viruses or bacteria harmless. Only when it becomes noticeable through disease symptoms does one speak of an allergy. Allergic symptoms usually do not occur immediately upon first contact with the allergen, but only after repeated contact. The mast cells, which are mainly located in the tissue with a strong blood supply, burst and release inflammatory mediators such as histamine. As a result, typical symptoms occur, such as inflammations or itching, but also watery eyes, allergic asthma, and even anaphylactic shock.

Cross allergies

About 40 to 50 percent of all sufferers with birch pollen allergy also react with allergic symptoms to apple, pear, cherry (Rosaceae), celery (Apiaceae), potato, tomato (Betulaceae) and exotic fruits, for example. Protein molecule structures (epitopes) of an antigen are responsible for this, which can trigger a specific immune response. In recent years, significant insights into these molecular structures have been gained through new molecular biological methods.

Some of the allergenic proteins are heat sensitive, i.e. at temperatures above 60°C the protein structure is destroyed in such a way that it is no longer recognized as allergenic. This is the case, for example, with apple protein: While raw apples can trigger discomfort in pollen allergy sufferers, cooked apples are often well tolerated. But there are also heat-stable proteins, such as celery allergens, which means that even cooked celery can cause problems for allergy sufferers.

Among the numerous proteins that we eat every day, there are comparatively few that also have the potential to cause allergic symptoms. How allergenic a protein actually is, is influenced by various factors, e.g. the solubility, the content in the food or the degree of processing.

Food allergies and medications

In the digestion of proteins, the pH value of the stomach plays a particularly important role. In vitro digestion experiments have clearly shown that milk and fish proteins, for example, lose their allergenic potential after a short time at a pH value of 2. However, if the pH value is increased to 3 to 5, the proteins remain undigested for much longer and retain their allergenic potential. These experimental results are particularly interesting for people who frequently take antacids, because antacids neutralize gastric acids and the pH value of the stomach can change. It was also found that patients treated with H2 blockers and proton pump inhibitors for gastritis or gastric ulcers for more than three months

developed IgE antibodies against foods such as peanut, walnut, potato, carrot or celery.

Reducing allergenic potential

The allergenic potential of foods can already be reduced, for example, by washing, peeling or removing certain components. But allergens can also be reduced by heating or fermenting.  However, this does not apply to all foods. In addition to celery, among others mangoes, peanuts and more recent apple varieties are also resistant to these measures.

“Hidden allergens”, which are often deliberately or unknowingly added to processed foods, are also particularly problematic. Certainly, there is a mandatory allergen labeling for food, which, however, is often not really helpful for those affected, as food manufacturers elegantly shun their responsibility with sentences such as “May contain traces of……..”.

Metabolic Balance and dealing with allergies

In nutrition according to the Metabolic Balance method, the quality of foods has always been in the forefront. Only fresh, high-quality foods are to be found on the food list – processed foods should be avoided. Metabolic Balance believes that any addition of food additives can upset the delicate balance of the body’s internal chemistry, which can have a wide variety of effects – from weight gain to an increased risk of diseases related to the hormonal and immune system.

Furthermore, at Metabolic Balance we avoid primary allergens, also called major allergens, such as cow’s milk and wheat products in any plans where any kind of allergy was indicated. Cow’s milk, for example, contains twenty proteins, five of which can trigger allergic reactions. By avoiding the main allergen carriers, some secondary allergies (e.g. nut allergy, apple allergy, house dust allergy, etc.) are alleviated and may also improve significantly during the metabolic change. General recommendations, such as heating allergen-triggering foods, are included in Metabolic Balance, as is the avoidance of the accumulation effect. That means that food groups are largely not mixed. For example, individual types of fruit are usually well tolerated by allergy sufferers, but several types of fruit, as mixed in a fruit salad, are not!

With nutrition according to Metabolic Balance and the balancing of the metabolism, it may well be possible to reduce medication and this can also have a beneficial effect on existing allergies.

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Oats

Oats are one of the healthiest whole grains on the planet and are mainly grown in North America and Europe. They are a great source of nutrients, packed full fiber, protein, manganese, phosphorous, iron, and magnesium. Oats also contain large amounts of beta-glucan, a type of soluble fiber which has been shown to decrease cholesterol levels and help promote growth of beneficial bacteria in the gut. In addition to being great for your health, oats are very versatile. They are a great base for sweet or savory oatmeal and are a great binder for meatballs, soups, and energy bites.

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