Ever wondered what your gut bacteria has to do with your health and your weight? Philip will be answering all your questions and informing us on how we can manage our microbiome through nutrition. This is a presentation not to be missed! Phillip was Head of Nutrition and Naturopathy at Wellpark College from 1999 to 2014. He now practises locally at his clinic Health Journeys. We asked Philip a few questions so you can see what he is all about:
Through poor personal health and assistance from the natural health profession in New Zealand
2. What do you enjoy most about what you do?
Assisting people to get well when there seems to be few easy options.
3. How would you describe your philosophy about being fit and healthy?
I enjoy practicing in my own life what I am asking of my clients and this requires daily attention to dietary, supplement, and lifestyle practices that help to promote good health.
4. What’s your typical meal for…
Typical meals for me vary, but currently are:
Morning: Whole organic oats cooked with water and soy milk and fresh fruit and kefir yoghurt.
Lunch: vegetable quiche and salad.
Dinner: Fish with mixed vegetables and brown rice.
Snacks or sweets: Snacks are mixed raw nuts, chocolate (85% cacao), or bliss balls.
5. Do you have any daily tips and strategies you recommend for optimal gut health?
Yes, based on the following: chew your foods well, only eat when hungry, avoid overeating, and be aware of what best supports a healthy microbiome.
6. What do you do in your everyday life that is key to your success?
I enjoy the work that I do as it is very rewarding. This is the key to motivation and success.
7. Do you have any piece of advice for our readers who are struggling with gut problems?
Yes, stool analysis is very useful to pinpoint the problem as it answers so many questions that are otherwise uncertain and unclear from just signs and symptoms. Beyond that I have answered this in question 5, and believe that these basics are often forgotten in the chase for a supplement that will fix everything.