You might have heard of our body’s constant balancing of internal pH, or the pH of only a certain part of the body. You may have heard it being mentioned in articles on cancer treatment, or healthy food products, or even by a naturopath in an interview or a consultation session. I’d like to explain in a little more detail
N-Acetyl Cysteine, or NAC, is such an effective reliever of coughing, wheezing, and phlegm brought about by colds or flu, it comes as a shock that it is not that popular as prescription medication by doctors, given that NAC is cheap and is available as a generic medication. At least it is one used by naturopaths and nutritionists to help
You must have heard a lot about probiotics. But do you know what prebiotics are and what the difference is between the two? Prebiotics are non-digestible carbohydrates and fibres that are fermentable. They stimulate the growth of good bacteria in our digestive systems, such as the Lactobacillus, and Bifidobacterium species. When prebiotics are fermented by microflora in our gastrointestinal tract,
Managing Healthy Oestrogen Balance Oestrogen is a hormone that is essential for a healthy female reproductive system. It plays its role right from early childhood development to puberty, through the menstrual cycle, pregnancy, childbirth and finally though menopause. Many women in the recent times suffer from symptoms relating either excess or less of oestrogen. However it is not only females,
When you’re sick, little is more comforting than holding a steaming mug of fragrant tea in both hands. Somehow, no matter how terrible you felt before, the warm tea is comforting and you instantly feel a little better. As a herbalist, predominantly I prescribe herbs as fluid liquid extracts or tablets. But loose tea is also helpful for many conditions.
Gluten is a protein that is found in wheat, rye, spelt, oats, and barley. It is naturally contained in these foods, and has been in the human diet since ancient times (often sound as Spelt). There has been growing evidence recently to show that most of us are gluten-intolerant, coining the term Non Coeliac Gluten Sensitivity (NCGS). Many diseases are gaining