Suffer from chronic pain? Will a low carb diet help?

There are many good reasons to adopt a low carbohydrate diet and this may be another very good reason to do so.  Two doctors discuss the positive pain outcomes for patients with conditions like Ankylosing Spondylitis, Osteoarthritis, Fibromyalgia, Diabetic Neuropathy, Carpal Tunnel Syndrome.

Worth watching if you suffer from chronic pain, as there is little that a traditional medical approach can do for you.

Dr. Evelyne Bourdua-Roy and Dr. Hala Lahlou are both family physicians based in Montreal, Canada. Dr. Bourdua-Roy came in contact with low carb when she was …



Letter to WA Health Minister Cook

During the process of providing my submission to the WA government inquiry, I came across their interim report of their recent “Sustainable Health Review”.

It prompted me to write to the minister and share my thoughts.  I am not really hopeful that he will even see it but nothing ventured, nothing gained.

Healthcare costs in WA



Inquiry into the role of diet in type 2 diabetes prevention and management

I have taken the opportunity to provide a submission to the WA government “Inquiry into the role of diet in type 2 diabetes prevention and management “.  The submission is based on an earlier submission to the Queensland government.

“nothing ventured, nothing gained” comes to mind,   or maybe … “small-steps” …

Submission for Inquiry into T2DM WA Government – RW Bareis, Sept’18

Ketogenic diets and protein intake

I watched a powerful (for me) video today by Dr Benjamin Bikman where he discusses how many keto practitioners are missing the picture with regards to protein intake.  It highlights that you need to take information in the right context for it to be relevant or else you risk making bad decisions.

It is well worth watching the video though it does require you to absorb some limited technical content.

The bottom line is that you don’t need to fear protein in a ketogenic or low-carb diet. Continue reading “Ketogenic diets and protein intake”

Aluminium and your brain

A 2014 article has reignited the concerns about aluminium’s affect on your health with potential to cause neurological damage and Alzheimer’s.

Given that there do not appear to be any normal biological processes that require aluminium, consumption of aluminium should probably be strictly avoided.  It is probably worth Googling and getting your own view.

A quick summary of direct sources of aluminium ‘poisoning’ include:

  • Vaccines – many vaccines contain aluminium as an ‘adjuvant’ to help boost the immune response.
  • Antacids – Aluminum Hydroxide, Magnesium Hydroxide are antacids used together to relieve heartburn, acid indigestion, and upset stomach [ref]
  • Food additives – many processed foods contain stabilizers such as Sodium Aluminium Phosphate and/or Sodium Aluminium Sulphate.  Salt may contain Sodium Aluminosilicate. [ref1, ref2] – Cheeses and baked goods appear particularly bad.
  • Public water supplies.  As well as a small amount of aluminium from natural sources, Aluminium Sulfate (alum) may be added to drinking water to ‘clarify’ or coagulate solids.

Indirect sources include skin-care products, moisturizers, face powders, deodorants, anti-antiperspirants and anti-fungal treatments, some ear drops [ref].




Iodine deficiency – A pitfall of low-carb diets

Many decades of farming have depleted our soils of important minerals such as Magnesium and Iodine.   Years of intensive well-meaning health advice have steered us away from table salt.  Well meaning advice to lower carbohydrate consumption  have steered us away from bread.  The end result of this is that many of us may not be getting the Iodine that we need.

Continue reading “Iodine deficiency – A pitfall of low-carb diets”

The importance of Vitamin D cannot be over emphasized

The importance of Vitamin D cannot be over emphasized.  This vitamin is Important with a capital ‘I’.  The best source is via sunlight and we have created a special page just to emphasize the importance of sunlight and the effect it has on the human body – see our Sunlight page.

We have added a link to the Science Daily Vitamin D index so you can browse the articles – it gives you an idea of just how widespread the actions of Vitamin D are.

Bottom-line:  Make sure you get enough sunlight.


Read the latest research on the importance of vitamin D for health, symptoms of vitamin D deficiency, suggested dosages and more.


Why do we fail?

Most of us know that some of the things that we enjoy doing are not good for us, so why do we continue to  do them?  It is not that we are stupid, is it? Personally, I feel that the answer is in our genes.

Millions of years of evolution have resulted in a finely-tuned reward-system that gives us addictive bursts of pleasure (feelings, emotions) whenever we do something that might be good for short-term survival and procreation.

Also, despite the belief that we are intellectual beings, we still will make most of our decisions based on emotions.  In fact, experiments have shown that most decisions are actually made unconsciously – several seconds before our conscious mind gets involved.  And, the conscious mind’s function is simply to rationalize the decision that we made unconsciously!

What does this mean for health and nutrition? Continue reading “Why do we fail?”

Are you browning on the inside?

When sugars react with proteins they can turn brown – which is why frying meat turns it brown.  The proteins in the meat react with the stored sugars in the cells and nicely browned meat is the result.  This processes of ‘browning’ proteins (or more correctly, amino acids) is called ‘glycation’ and the resultant products are called ‘Advanced Glycation End-products’ or AGEs. Continue reading “Are you browning on the inside?”

Fructose and the Liver

Some recent science helps us better understand why consuming a lot of sugar (50:50 fructose+glucose) is not good for us.

While glucose is able to be absorbed directly by nearly all body tissue, fructose needs to be first converted and the highlighted study shows that fructose is processed by the small-intestines and converted into glucose.  However, the small-intestines are adapted to only receive small doses of fructose and any excess is shunted to the liver where it is largely converted to fat.

While further experiments need to be conducted, it appears that the human small-intestine may max out with less than 5 grams of fructose.

In mice, fructose gets processed in the small intestine before getting to the liver.


Mitochondrial Wellness

Poor mitochondrial function is at the heart of the many of degenerative diseases. I also recently posted a note on the role of damaged mitochondria in inducing cancer. Poor mitochondrial function is also closely linked to aging. So, if you accept even a part of this information, then you would agree that keeping your mitochondria healthy is very important. Continue reading “Mitochondrial Wellness”