Welcome to Nutrition Nibble

Nutrition Nibble is supplied by Melissa Cogzell. Melissa has been a long time client of Knead and is currently studying Nutritional Medicine. She started writing Nutrion Nibble as a way of summarising her studies and keeping friends informed about interesting nutritional facts that can positively contribute to their health.

I enjoyed reading Nutrition Nibble and felt it would be a great addition to the site. Melissa kindly accepted and now all visitors and clients can enjoy reading interesting facts about nutrition and hopefully use them to improve their health.

Enjoy! 

Avocados

The “Green Butter” can trace its roots back to the Aztecs where it was consumed as a sex stimulant. This is also symbolised by its Aztec name – Ahaucatl – meaning testicle….. Interesting!

Avocados made their way from Mexico to Europe via the Spanish conquistadors where their first published account appeared in 1519. Avocados then found their way around the world ending up in Australia in the late 19th century where they are now a popular part of our diets. read more.... 

Fibre

The main role of fibre (also referred to a roughage) is to keep your digestive system healthy and also to help stabilise blood glucose and cholesterol levels. Primarily though fibre is all about your poo! Yes, that’s correct and there is no use beating around the bush about it. Constipation, diarrhoea, haemorrhoids, Irritable bowel syndrome, diverticulitis…… any of these ailments may be linked to your fibre intake. read more.... 

Fats

This Nutrition Nibble on Lipids encompasses both Fats and Cholesterol which have a bit of a bad name in today’s society. People are always on the lookout for low-fat, no-fat, reduced-fat, fat free, cholesterol free foods. Many people are under the asumption that cutting fats and cholesterol from our diets completely could be the way to optimum health. This, however, is not the case. read more.... 

Chocolate vs Carob

My dear chocolate loving friend wrote to me with a problem a few weeks back. He has a very sweet tooth but feels that he should be cutting back on his chocolate intake. He has tried carob but wanted to know a bit more about it and if it would be a better choice for him. read more... 

Super Foods

Onions and Garlic are complete SUPERFOODS! Onions have been cultivated for over 600 years and garlic has been used since Biblical times.Onions are good for the heart. They help in blood clotting, lower blood pressure, boost good cholesterol – all great in lowering the risk of cardiovascular disease. read more....

Whole Grains

rains have been cultivated since the beginning of time and by most civilisations to occupy this earth. Grains satisfy hunger. They are tasty and provide energy and endurance. What we are talking about though is WHOLE GRAINS , not any processed or refined grains which are common in our modern diet. read more.... 



Phytochemicals

How often do you think about the foods that you eat and how they affect you at a cellular level? All FRESH food contain phytochemiclas, important and potentially life changing bundles of goodness which:•Act as powerful antioxidants • Detoxify the body •Inhibit carcinogens•Enhance immunity


Omega 3

A lot is written about the benefits of OMEGA 3 but what is the best source and the best amount to be consumed? Omega 3 is as Essential Fatty Acid (EFA). EFA’s are important in cell and organ respiration as well as adding lubrication to the tissues. A great source of Omega 3 is FISH which is best when eaten 2 -3 times a week. read more.... 


Vitamin A

Vitamin A is a family of compounds that play many important roles in our body. Two main compounds of Vitamin A are Retinol and Beta-Carotene. Retinol is found in many animal foods and is easily used by the body in its natural form. Beta-Carotene however is known as a precursor of Vitamin A. This means that it needs to be converted to Vitamin A by the body before it can be used read more....