The Child Obesity Epedemic

So ITV Tonight programme (25 Feb 2016) informs us that one third of children are OBESE by age 12!!!!!!

We as adults realise the dangers that are present due to overeating, and weight gain. We all know that they are, among others, Diabetes (and it´s associated complications), and heart disease.

It is difficult to imagine a society where the young will die before their parents, but if we keep allowing our children to consume more calories than they use, to sit around on the settee, playing console games instead of moving around, that is where we are heading.

Encourage children to eat healthy, nutrient dense, food. Take 30 minutes of “exercise” each day, and get out in the fresh air.

little steps

Don´t Throw the Avocado Seeds Away!

Avocado is one of the most complete and beneficial fruit for our health, plus the avocado seed is very powerful and useful.

Over 65% of the amino acids we require can be found in the avocado seed. It also contains more fibre than many other foods.

  • It is very effective in combating arthritis, as it’s an anti-inflammatory.
  • The avocado seed helps reduce inflammation of the gastrointestinal tract. Also useful for diarrhea, it can be used to make medicines for infections and stomach problems. (The antioxidant known as phenolic compound found in the seed is known to help alleviate pain from gastric ulcers due to the anti-viral and antibacterial properties.)
  • It is a good source of rejuvenation, according to recent studies, it was found that this increases the level of collagen, helping to make your skin firm and reduce wrinkles.
  • Strengthen your immune system and helping to prevent disease.
  • Very effective when it comes to burning fat, it also gives us is feeling full we need to lose weight.
  • Contains high levels of energy to help you keep energized all day.
  • The consumption of this seed can be eaten in salads, make tea, smoothies or shakes.
  • Avocado seed prevents the growth of tumours thanks to it having a flavonol content. (The flesh and the skin of the avocado contain only 30% of the antioxidants, while 70% are found in the seed alone. The antioxidants are the ones that help prevent heart diseases, lowering the cholesterol and prevent different sorts of illnesses.)

How to Extract the Avocado Seed

  • Take a knife and slice open the avocado vertically from both sides. It should open easily if it is ripe. Take out the seed.Then, you can do either of two things with it.
  • Put it in a plastic bag and smash it with a hammer and then put it in a blender with other ingredients such as banana, spinach or other dark green vegetable, dates etc. in order to make a smoothie.
  • Or if you have a more powerful blender you can put it in with the rest of the ingredients without crushing it. Just make sure to add some water.
  • Drink your avocado seed smoothie and enjoy a healthier life.




Health Benefits of Ginger

  1. Ginger has carminative properties (anti spasmodic) and can be used to calm in upset stomach, providing relief for the relief of bloating and gas.   grated-ginger

  2. The intake of ginger helps stimulate the secretion of mucus, quieting your cough and soothing any scratchiness in your throat.

  3. Ginger has been proven (in multiple studies) to treat feelings of nausea, particularly in the form of seasickness, morning sickness, motion sickness and as a side effect of chemotherapy.

  4. Ginger contains anti viral, anti toxic, and anti fungal properties, and is used for the prevention of and treatment against the common cold.

  5. Ginger acts as an antihistamine and aids in the treatment of allergies.

  6. Ginger displays anti inflammatory properties and can be used to treat rheumatoid arthritis, osteoarthritis, and various other muscular disorders. The chemical components of the root are instrumental in inhibiting the biosynthesis of prostaglandins which are responsible for causing inflammation. Thus the root has proven to be a highly effective form of treatment, in some cases, even more so than the NSAID’s that are traditionally prescribed.

  7. Ginger contains special enzymes responsible for catalysing the proteins in your food, thus aiding in digestion and the prevention of cramps. The ancient Greeks used to eat ginger after a large meal in order to ease the digestion process.

  8. Due to its promotion of mucus secretion, ginger protects against the development of ulcers, unwanted holes in the lining of your stomach.

  9. Ginger has proven to help lower your cholesterol levels and prevent the formation of blood clots.

  10. Ginger is often used to settle an upset stomach or treat severe stomach ailments such as dyspepsia or colic. It is frequently used today in developing countries to treat diarrhea.

A good way to ingest ginger is to masticate some fresh or dried root and make food additives or toppings.

Freshly sliced ginger often accompanies oriental dishes such as Sushi, though it is quite powerful and more difficult to simply eat outright for most. Or for somewhat easier ingestion, particularly for illness or nausea, a nice ginger tea does wonders for a cold, sinus troubles or a sore throat as well

Chocolate Superfood Fudge


Chocolate-Superfood-FudgeThis chocolate super-food fudge is just that – filled with super-foods, deliciously sweet and incredibly beneficial for the body. You could even eat it for breakfast if you really wanted to.

You can choose to use carob or cacao. Cacao is more stimulating, so if you want to eat these fudge bars after dinner or later in the day, it would be wise to use carob instead. Otherwise, I like to split the ratios. If you don’t want cacao, just use all carob.


– 1/2 cup cacao powder (if you don’t want cacao, substitute this with carob)
– 1/2 cup raw carob powder
– 1/4 cup maple syrup or honey
– 1 cup coconut butter
– 1/4 cup coconut oil
– 1 tsp. fresh vanilla bean powder
– 1/4 cup pumpkin seeds (soaked and sprouted for optimal digestibility)
– 1/2 cup pitted dates
– pinch Himalayan sea salt
– 1/4 cup goji berries
optional: 1 tbsp. lucuma powder, 1 tbsp. barley grass juice powder or spirulina, 1 tbsp. maqui berry powder, 1 tbsp. bee pollen, etc.


  1. Stick all of the above ingredients in a food processor and blend until well incorporated.
  2. Pour into a square glass dish and let chill in the fridge for several hours or overnight.
  3. Serve chilled, and store in the fridge.

Did You Know Garlic is 100 Times More Effective than Antibiotics: Now It is Proven Scientifically – Healthy Food House

fresh garlic

Recent studies have found that garlic has more serious health benefits for the heart and cancer prevention than folklore could ever have predicted.

Garlic contains two key compounds, a sulphur-rich amino acid called allicin and a protein-based enzyme called allinase. The clove has no smell until you slice or crush it, allowing the compounds to mix and form a third compound, called allicin.

Allicin is a volatile compound that survives for just a few hours. It is a powerful natural antibiotic – about one-fiftieth as powerful as penicillin – and also has anti-fungal and anti-viral properties.

Allicin exists only in raw garlic. Cooking kills it and causes it to decay into other compounds which are less effective.

Garlic also contains about ten different kinds of natural sugars, including fructose, glucose and insulin, as well as relatively high levels of the trace minerals copper, iron, zinc, tin, calcium, manganese, aluminium, germanium and selenium. The level of selenium in garlic is higher than in almost any other plant.

Garlic works inside the body by promoting the ability of white blood cells to fight infections, and by stimulating other immune cells which fight viral and bacterial infections as well as cancer.

There is a long-standing debate among specialists as to whether garlic is more effective consumed raw or in pill form. While some people say garlic pills are as effective as raw cloves, others say the pills are useless.


Source: Did You Know Garlic is 100 Times More Effective than Antibiotics: Now It is Proven Scientifically – Healthy Food House

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Senior Food Safety and Nutrition Medical Specialist Joins Herbalife Nutrition Advisory Board.

Corina Zugravu

Global nutrition company Herbalife (NYSE:HLF) announced today that Corina Zugravu, M.D., senior medical specialist in food safety and nutrition, has been appointed to Herbalife’s Nutrition Advisory Board (NAB).

Corina Zugravu is an associate professor at the Carol Davila Medicine and Pharmacy University in Bucharest and will support the company’s initiatives in Romania, providing expertise and counselling in nutrition for a healthy lifestyle.

“Herbalife is committed to nutrition based on science, from top quality raw materials to rigorously tested final products, endorsed by researchers, nutritionists and doctors,” said Romeo Căzănescu, country manager, Herbalife Romania and Moldova. “We are also happy to have a Romanian doctor in the Nutrition Advisory Board next to experts from across the world who are dedicated to developing new programs for a balanced nutrition and an active lifestyle.”

With a Ph.D. in medical sciences and more than 25 years of experience in research and academic pedagogy, Dr. Zugravu is the author of numerous university courses, specialized books and scientific works and has published more than 45 articles in national and international magazines.

“I am very glad to partner with a company that has always promoted the importance of a balanced nutrition,” said Dr. Corina Zugravu. “It is crucial for companies and institutions to collaborate and help promote nutrition education across the globe. I look forward to partnering closely with Herbalife members to ensure they have the information they need to help their customers lead healthy and active lives.”

In 2010, Dr. Zugravu was selected to join the European Commission, a group of specialists who develop technical points of view on various scientific documents relevant to communities.

White fish with peppered mushroom



  • 1 cod fillet (or white fish of your choice)
  • olive oil, for greasing and cooking
  • 4-5 chestnut mushrooms, sliced
  • 1 sprig fresh rosemary
  • 1 tbsp soft cheese
  • a knob of butter
  • 1 small courgette, sliced
  • 200g broad beans (drain if tinned)
  • sea salt and cracked black pepper


1 Preheat the oven to 200C/Gas Mark 6. Place the fish on an oiled baking tray and bake in the oven for about 20 minutes.

2 Meanwhile, heat a little olive oil in a pan, add the mushrooms
and rosemary with a pinch of salt, and sauté. When the mushrooms start to release their juices, simmer for about 8 minutes for the rosemary to infuse its flavour into the juices. Discard the rosemary, then stir in the soft cheese, along with a generous amount of cracked black pepper.

3 Melt the butter with a little more olive oil in a pan, add the courgette and broad beans and then sauté until the courgette is soft. Season to taste.

4 Place the courgette and broad bean mixture in the centre of a serving plate. Place the fish on top, then smother with the mushrooms.