The Nutrition Clinic helps you to determine what should be on your plate, and what not

April 17, 2018 in Brand Partners, Table Tales Singapore, Thursday Curated

The Nutrition Clinic helps you to determine what should be on your plate, and what not

April 17, 2018 in Brand Partners, Table Tales Singapore, Thursday Curated

The Nutrition Clinic helps you to determine what should be on your plate, and what not

The world of nutrition is constantly evolving — in part due to new research; in part because it is big business — and there are so many new trends and diets. It can be confusing. You will meet people who do very well on a paleo diet and find that by cutting out grains and adding more meat, their weight stabilises and symptoms improve. Others might have the same experience following a vegan diet rich in grains with no animal protein. And yet someone else might thrive as long as gluten is removed from the diet.

As a nutritionist, it is my job to help my clients work out what should be on their plate — and what should stay off. I take into account a number of factors such as blood sugar levels, inflammatory markers, food sensitivities and specific nutritional deficiencies, to design an eating framework that best suits their biology.

In my experience, there are certain nutritional truths that work for most people. As a starting point, I would focus on these and see if they help you understand what’s best for you:

  1. Own your plate — Think about how most meals are designed: Grains (=sugar) are often the main event of the meal while vegetables are sadly an afterthought. Switch that around and try this: Make vegetables the star of your plate. Give them centrestage and fill your plate with them. At the same time, shift grains to the side (if you are bold enough,  try dropping them completely from your meal). Add protein and healthy fats. Simply making this swap will make a big change.
  2. Quality matters — invest in the best quality, fresh produce you can find. When it comes to meat and dairy, make sure it isn’t pumped with chemicals, hormones and other nasties. Your tastebuds will sing; your body will thank you. It’s that simple.
  3. Enter the kitchen — get involved in how your food is made. For one, it helps with how you deign your plate. By participating in how your meals are prepared, you take ownership of a very basic part of nutrition. While it is defiantly possible to eat out and eat well, I see people in my clinic who rarely eat home cooked meals. I believe something does get compromised in the process.

A new monthly series!

As you can imagine, Peter and I often eat at restaurants. Either to try new places for Table Tales, to revisit the restaurants that are in our current edition or to support establishments that are Peter’s customers (who serve Nordaq FRESH water). When talking to book owners and friends, I often get asked how I do it. Stay healthy while eating out so much. This is a topic I’m quite passionate about since I think it’s important to be as healthy as possible. Whether you eat at home or out.

I’m therefore launching a new, monthly series with Pooja Vig and Bonnie Rogers  from The Nutrition Clinic. These articles are not sponsored or paid for in any way. Pooja, Bonnie and I share the passion of eating good food while being healthy, and we hope these articles give you some tips and tricks when you need them. Happy eating!

About The Nutrition Clinic: 

The Nutrition Clinic integrates the latest functional medicine science with practical real-world suggestions. This includes nutrition, lifestyle, advanced testing and proven supplements. They support you from start to finish. Their method believes in taking you directly to your goal, as swiftly and sensibly as possible. They do this by combining the science of nutrition with the art of coaching to design a plan precisely for your own nutritional blueprint.

About Pooja Vig, Functional Medicine Nutritionist:

Pooja has helped hundreds of clients achieve optimal health by uncovering to the root causes of symptoms; low energy, digestive and skin disorders, fertility issues, weight gain and other health issues linked to nutritional deficiencies. In addition to an BSc. in Microbiology from the University of Bristol, Pooja has an advanced diploma in Nutrition and has specialised in Functional Medicine from The University of Bridgeport and the Institute of Functional Medicine. Pooja’s expert opinion has been sought after for magazines, online journals as well as BBC news and Channel 5.

Table Tales is a yearly lifestyle publication (SG & JKT) with a curated selection of restaurants and brand partners. Looking for date night ideas or a trusted resource to explore the culinary side of your city? We got you covered and give you unique privileges along the way. Table Tales will change the way you dine out.

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    About The Author: Karin van Vliet

    Karin van Vliet is the author and publisher of Table Tales, an experiential dining book that is about encouraging meaningful connections with others and crafting lasting memories with your loved ones. Through a curated list of 10 genuine and fantastic dining recommendations that have been personally sampled by Karin and her partner, Peter, they hope to share their extraordinary experience with others in the hopes of elevating their lifestyles by changing the way they dine out and encouraging them to unplug from their digital lives.

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