“Natural forces within us are the true healers of disease” – Hippocrates
Vaga Nutrition is here to support you, your health and well-being from a whole person approach.
Nutritional Medicine bridges the gap in health care and takes a bespoke approach to health, healing, prevention and wellness, helping restore the body’s natural ability to heal.
We have all heard this somewhere, from someone we know, either a doctor or a friend or family member, or a random person on the internet.
Imagine you go to see your doctor, and they tell you you need to eat better? What does that even mean?? Most likely, it’s not very helpful, and you are left to your own devices to figure it out. Whatever the concern is for you, be it to improve your current health situation, lose weight, improve blood test readings, or prevention of illness and disease, the statement to “eat better” is basically pointless.
You are a unique individual and have unique, individual needs!
Sure, you probably could eat better, but hearing that isn’t at all helpful, and you’re wondering how you can start to make some changes to your health and food intake. You jump online to find various forums and groups and Instagram “wellness” influencers. You see beautiful images of food and things like “buddha bowls”, açai smoothies, and other elitist food items. while this is all really good, it might not be something you can do easily. The latest health trends fill up your news feeds, you start seeing food advertisements and so on. While this is something good to look at in pictures, it may not fit with your reality, and then it becomes all too much after you try a few things and it doesn’t go as you had hoped. And you quit altogether.
Let’s start off with understanding why you may want to make some changes. Is there a health condition you are trying to manage, or a preventable disease you want to take charge of before it takes over your life? What’s your WHY? Getting some real thought and clarity into what your goals are, and how to make simple changes to improve your health are good starting points. Outlined below are my top 5 tips to help you make simple, small changes that may be helpful for you.
“Are you out of your mind, Vaga? I can’t do this!”
Change is HARD, especially when you start keeping a record of things, and think “eek, really?” It can be quite confronting, and overwhelming. The most important thing to do is “Romaine Calm” (hehehehe) and try one small thing per day. Per week if it’s too much for you. We all love schedules and routine and once you have started to establish these it becomes just a way of life. It takes time and accountability. Sometimes external accountability is the best option for you. Talking to and consulting with someone who is a professional and can help you figure it all out incrementally and having that support is very helpful, so perhaps find someone you can work with to guide you.
You can find out more about my program to help you figure out what you can do, here. https://www.vaganutrition.com/2019/04/03/vaga-usa/
For appointments contact:
https://www.schedulicity.com/scheduling/VNFNC9
https://www.vaganutrition.com/contact/
**Please consult with your healthcare provider before making any changes to your diet and lifestyle**
Maca – AKA Lepiduim Meyenii or Peruvian Ginseng. 
This beautiful ancient food has been used for centuries. It is a native root vegetable of the cruciferous family from Peru.
The size of Maca root is similar to that of a turnip or large radish, and reproduces using its own seeds, via self-pollination. One plant can take up to 200 days to mature bearing over 1,000 seeds (equating to approximately 1 gram).
The color of Maca varies from a cream-color to black. The cream-colored one is the most prominently grown. Other colors include red, purple, and, as mentioned, black.
Maca is a rich source of beautiful nutrients including zinc, magnesium, copper, iron, manganese, selenium, fatty acids, and amino acids. The darker colors tend to have greater amounts of iodine.
As a dried food, Maca can last for many years.
Today, Maca is a popular ‘superfood’, and used in the dried and raw form in smoothies, juices, and as a topping for cereal-based breakfasts.
TRADITIONAL USES OF MACA
Maca, as we see it today in Western cultures (dried and raw) is not the only way this food is consumed by the natives of Peru. It is traditionally a cooked food, which is roasted and mashed. The roasting and mashing of Maca provides a thick liquid, which is then dried and used like a porridge. It is traditionally added to soups and stews, jams and all manner of native Peruvian dishes. It is often ground up and used as a flour. The leaves are also edible and used in salads.
In ancient times, Maca was given to the Incan people for strength. It is believed to be a potent aphrodisiac (which one can assume due to its amazing nutritional profile), particularly for men, where it increases the libido. Maca has also been used to increase energy. The adaptogenic properties of Maca make it an excellent food source for calming the nervous system.
While many people across the globe now use Maca for various reasons, it is important to note a few points.
Maca (gelatinized) has been shown to be effective for women in peri-menopausal phase of life, where estrogen levels decline.
It is important to remember the traditional use and consumption of certain foods that are not part of our heritage and natural environment in order to achieve the greatest benefit. Many traditional foods have unexpected results on the body, and can cause issues for some people. This is also why it’s important to discuss these things with your health care provider before adding new things to your daily diet.
For appointments contact:
I’m tired. I feel defeated and broken. Normally I have a very thick skin, but not lately.
Here’s why…
In recent weeks, I have noticed a massive increase in the slamming of alternative and complementary therapies. You’ve probably noticed this too.
Surrounding the death of “The Wellness Warrior”, Jess Ainscough, labels have been thrown around like nobody’s business, claiming her “refusal” of traditional cancer treatments (chemo and the like) caused her premature death. She DID have treatment. She CHOSE to live and die on her terms. And who has the right to pay out on ANYONE who decides to do that??
Now, to go about and suggest that ‘alternative’ therapies are going to kill people, is absolutely fucking ludicrous. Tell me how many people have died from mainstream cancer treatments? Millions. Now, this is not to suggest that people shouldn’t have treatment. Far from it.
Next, Belle Gibson. The Whole Pantry App creator and ‘wellness’ blogger who has allegedly lied about having a life threatening brain cancer, along with multiple other cancers throughout her body, and potentially failed to pass on ‘fundraising dollars’ from the 200,000+ downloads of the app. Where is she to justify and denounce these claims? Hiding, somewhere. I don’t know where. I don’t particularly care either. I never followed her story. Until now.
I was curious, so tried to catch up on the ‘big deal’.
She advocated for whole foods and health and healing.
Now, the hoopla surrounding an upcoming book called Bubba Yum Yum, co-authored by Pete Evans, a celebrity chef and Charlotte Carr, a mommy blogger. It has been leaked that a recipe for an infant formula containing bone broth and beef or chicken liver may have the potential to ‘kill babies’ due to toxic amounts of Vitamin A.
Yep, I agree. Vitamin A can become toxic, and very quickly too. Especially for new babies, where their little organs just aren’t ready for processing such high amounts of the vitamin.
Should we bag Pete Evans for it? No. It’s not his recipe. Hell, I don’t even know what’s in the damn recipe for certain.
So now all therapies that are whole food based are ‘dangerous’ and ‘killing’ people.
Whatever.
Here are some quotes from the media recently. I am not naming the paper’s reporting these things either.
“Surgical oncologist and blogger David Gorski wrote that Ms Ainscough clearly had noble motivations but was both a victim of, and complicit in, promoting dangerous therapies.”
“Jess Ainscough had a shot, one shot. She didn’t take it,” he said.
My response…She did not have one shot. She had treatment. She chose not to have her arm removed and live and die on her terms. There was no guarantee her life would be prolonged with radical amputation.
Is that my fault? No.
“She’s already extended a 30-minute consult and I’m pushed for time. I nudge the door shut with my foot, and sit down…
I have lost patients to all of those treatments, I tell her quietly…
If you really want my opinion, I’d say avoid them all. Your chemotherapy is going well.
We now know that many of these therapies are not only unhelpful but are downright dangerous…
Herbs and supplements can interact with chemotherapy and reduce its efficacy, a real drawback when therapy is given with curative intent…
Oncologists and alternative health practitioners move in different spheres though plenty of evidence suggests we end up looking after the same patients…
As does the troubling realisation that a doctor can face reprimand for inadvertent error but an alternative practitioner can get away with intentional harm…
“Does the natural therapist, coffee enema prescriber or wave therapy expert ever discuss patient care with an oncologist? Not in my experience. There is never written correspondence or a phone call”…
My response…In my clinical practice, I hear ALL THE TIME that patients don’t feel heard and rushed. How about specialists allocate more time with their patients? I know when I have been to specialists I am rushed out in 15 minutes and my questions not answered. I have lost family and friends who chose only conventional cancer treatment. A good, qualified ‘alternative’ medicine practitioner knows how to use their therapies in conjunction with traditional cancer treatments. I’ve done it, very successfully. I don’t set out to ‘cure’ anybody of cancer. If I even said the word ‘cure’ I would be stripped of my license to practice. I have tried on a number of occasions to work with medical doctors and specialists for the ‘best possible patient outcomes’, only to be told that what I do won’t make a difference and it’s not backed by science. Some of my patients won’t discuss they are even seeing me with their mainstream medics, out of fear. Some that have, have been told that what I do won’t make any difference, so to stop all therapies I provide. Others have been given the brush off and the doctor won’t even talk about it or acknowledge it.
“There’s enough pseudoscience in Gerson therapy and many other alternate therapies that for the unsuspecting and vulnerable, they seem like they could work. It’s time for us to step up and provide better information to the public so Australians can make truly informed choices, before anyone else dies a preventable death using alternative medicines”…
My response…I have a Science degree. Nutritional medicine is not ‘pseudo-science’. Without nutrients, people die.
“Independent consumer watchdog Choice echoed Dr Parnis’ advice. “It’s really important that people understand the difference between medical science and alternative therapies,” a Choice spokesman said. “If you are really unwell, your first port of call should not be an alternative therapist”…
My response…It’s really important that Western medicine acknowledge the benefits of real food and nutrients. There is more than enough research out there on nutrition. If there wasn’t, why would medical degrees have, even if it’s only an hours worth, nutrition as part of the degree.
And this gem of a headline.
“Another day, another ‘natural cancer treatment’ is proven to be a tragic lie.”
My response…Extraordinarily misleading. Considering the actual content of this article. The person who this refers to is the “liar” and not the treatment. Click-bait headlines like this are disgustingly misleading and false.
Let it go. No, I won’t.
To suggest that nutritional medicine is not based on science is FALSE. I hold a Bachelor of Health Science, majoring in nutritional medicine. YES, a real degree. From a real college, that is government approved. I have done thousands of clinical hours both as a student and as a practitioner. I am trained in evidence-based practice. I do continuing education. All the time. I critically review hundreds of scientific research papers each week. That’s what I am trained to do.
When name-calling, and use of the words ‘dangerous’, ‘killing people’, ‘negligent’, ‘pseudo-science’ and such are thrown around like bouncy balls at a fun house, I take it personally. And it has started to verge on defamatory.
No, I don’t have all the answers, but does medicine?
Headlines that include ‘cure’ are becoming normal, and I certainly do not support that either. I didn’t write the article, nor am I an editor. In fact, what it does is give those of us with actual science degrees in ‘alternative’ therapies a very bad name.
Nutritional medicine is not an alternative therapy. It is science. As I mentioned earlier, the body needs nutrients, and nutrition. Without them, people become very unwell and die.
As a health professional, I pride myself on my work with patients and working integratively with Western Medicine. Do not continue to put me in the same box as those who are not qualified.
I will support people who advocate for humans to make better food choices, regardless of their profile or qualifications. Whatever it takes to get the message out there that what is considered ‘food’ these days is actually extremely unhealthy and contributing to an increase in disease and illness in humans.
I will continue to work with my patients offering food as medicine for prevention, health, healing and wellness, and supplements where needed. Educating them and guiding them through the proverbial minefield of information available on the internet, and supporting their choices. No question that a lot of health information out there is garbage, written by people who are in no way qualified to offer health and medical advice. That’s why I spend countless hours trawling research papers.
I will support and guide my patients to medicine if needed, without being labelled ‘negligent’ or ‘dangerous’ and work within that. I will continue providing my patients information on medications and side effects of these medications, as well as offering alternatives, and working within my scope of practice. That’s what I am trained to do.
I will happily offer any doctor or medical specialist my time to help them understand where I am coming from, and the role of nutritional medicine in human health if they are willing to listen with an open mind, and an open heart to what my intentions are, which are the “best possible patient outcomes”.
I would love more than anything to be able to work together. There is no ego here. My heart and soul is in this for the long haul.
In February this year (2015), I was interviewed by Channel 9 News, Melbourne, Australia for expert tips on what foods to put into a child’s lunch box for school.
You can catch the clip below!
https://www.youtube.com/watch?v=Tr4Kunclp3o
As a mother of two children myself, their health is so important to me. I see many children with health and behavioral issues that are changed significantly with changes in their food intake. While the dietary aspect is one small part for the families, it makes a difference. What we eat has the power to change our health ‘destiny’.
Children grow and learn at exponential rates, and the amount of ‘work’ their bodies and brains do while at school is absolutely extraordinary. Following classroom rules, school rules, playing, learning, reading, mathematics, making friends, getting messy and dirty, physical education, and if needed, additional support from reading recovery groups, writing groups and the like, takes a lot out of them. And, then there is homework like reading, spelling, creative projects and after-school activities!
If they don’t get a good balance of the nutrients they need for growth and development, how can we expect them to be able to keep up with all the other stuff?
Kids get TIRED, and cranky. We expect a lot out of them. And schools expect a lot out of them too. So let’s start nourishing them with things that will help them be their very best.
I am often asked what my kids take to school for lunch and snacks. It’s pretty basic stuff really, and consists of 3 main things.
While many children have issues with food intolerances and allergies, there is a reason why they do, and it’s important to find out the cause. These intolerances can cause children to act out, lose focus, struggle in school, become ‘disruptive’ in the classroom, have skin and gut issues, are ‘fussy’ eaters and become quite depressed and self-critical. They may not be getting sound sleep either, which just fuels the fire and they end up in this vicious cycle. They are considered ADHD, ODD, and autistic, among a myriad of other labels.
If your child or children are struggling, fussy, or acting out, or have been given one of the labels mentioned above, let me know. Make an appointment and we will find out the cause, correct any imbalances and give you easy guidelines to follow to help your child, you, and the rest of the family.
You can contact me on:
Family health and well-being is a big deal, and we MUST be the advocate for our children.
Amanda xx
Calcium. An essential nutrient in human health.
WHAT EXACTLY IS CALCIUM?
Calcium is a soft, alkaline earth metal. It is one of the most abundant metals in the human body.
While there are a number of excellent sources of calcium, the main one that comes to mind is DAIRY food. Here, I will list all the other AMAZING foods that are rich in this wonderful nutrient and it’s benefits.
WHAT ARE THE BENEFITS OF CALCIUM?
An excess of calcium in the body can lead to kidney stones, constipation, prostate cancer, accumulation in blood vessels and reduce the absorption of zinc and iron.
Calcium does not work alone. It requires others nutrients for absorption and metabolism including phosphorus, vitamin D and protein. If calcium levels in the body reduce, even slightly, it is drawn from other sources to assist in maintaining blood levels and prevent hypocalcemia (this happens within minutes of a decrease in serum calcium).
Absorption of calcium occurs in the gastrointestinal tract (GIT), not in the stomach, and requires a pH of 6.5-7.5.
‘At risk’ groups for calcium deficiency are mainly women, however, adolescents, the elderly and men are also at risk. For women, post-menopause, physical hyperactivity, and those with eating disorders are at greater risk.
Deficiency may be caused by dietary habits, medications, gastrointestinal disorders, chronic disease, and genetic defects. A deficiency in calcium can lead to Rickett’s, blood clotting issues and osteoporosis, heart contraction problems, renal dysfunction, mood issues and hormone disorders.
The parathyroid glands house most of the body’s calcium receptors.
Consuming protein-rich foods with calcium help to reduce the risk of deficiency, and support bone and muscle growth and maintenance.
Calcium intake should come mainly from whole foods, rather than a single calcium supplement, as synergistic nutrients are found in whole food. While supplementing may be required for a number of reasons, it should contain a whole matrix of nutrients that work together with calcium for the best results.
CALCIUM CONTAINING FOODS
| Figs | Chives | Radish | Celery |
| Almonds | Walnuts | Cashews | Sesame seeds |
| Pumpkin seeds | Sunflower seeds | Seaweed & sea vegetables | Fish (with bones) |
| Leek | Amaranth leaves | Collard greens | Kale |
| Spinach | Mustard leaves | Arugula (rocket) | Turnip leaves |
| Dandelion | Beet leaves | Chicory | Watercress |
| Purslane | Swiss chard | Cos lettuce | Red leaf lettuce |
| Romaine | Garlic | Mushrooms | Taro |
| Parsley | Black-eyed beans | Edamame | Peas |
| Pinto beans | Black beans | Fava beans | Lima beans |
| Lentils | Chickpeas | Broccoli | Borage |
| Brussel’s sprouts | Cabbage | Cilantro (coriander) | Potatoes |
| Sweet potato | Green beans | Onions (+green tips) | Shallots |
| Rutabaga | Butternut pumpkin | Winter squash | Chili |
| Peppers (capsicum) | Artichoke | Parsnip | Carrots |
| Tomatoes | Cauliflower | Turnip | Alfalfa sprouts |
| Mung bean sprouts | Tahini | Lotus root | Kohlrabi |
| Asparagus | Zucchini | Chayote (choko) | Beets |
| Cassava | Yam | Bamboo shoots | Water chestnuts |
| Tofu | Tempeh | Parmesan | Ricotta |
| Mozzarella | Oranges | Tangerines | Red grapefruit |
| Papaya | Blackberries | Strawberries | Lime |
| Lemon | Kumquat | Peanuts | Pecans |
| Brazil nuts | Raspberries | Cherries | Coconut |
| Grapes | Cucumber | Celery | Hazelnuts |
| Macadamia nuts | Persimmon | Cinnamon | Artichoke |
| Eggs | Buckwheat | Quinoa | Blackstrap molasses |
| Maple syrup | Oats | Flaxseed | Oysters |
| Caraway | Black pepper | Mustard seeds | Poppy seeds |
As you can see, there are PLENTY of other sources of calcium besides MILK, which is a commonly referred to ‘food’ to increase your calcium intake. A great way to ensure you get enough calcium is to choose a combination of fresh foods daily. Assuming all absorption channels in the body are in good ‘working’ order, supplementation may not be required.
Some figures for calcium requirements are outlined below.
Australian Requirements =
Infants
| Age | AI |
|---|---|
| 0-6 months | 210 mg/day |
| 7-12 months | 270 mg/day |
Children
| Age | EAR | RDI |
|---|---|---|
| All | ||
| 1-3 yr | 360 mg/day | 500 mg/day |
| 4-8 yr | 520 mg/day | 700 mg/day |
| Boys | ||
| 9-11 yr | 800 mg/day | 1,000 mg/day |
| 12-13 yr | 1,050 mg/day | 1,300 mg/day |
| 14-18 yr | 1,050 mg/day | 1,300 mg/day |
| Girls | ||
| 9-11 yr | 800 mg/day | 1,000 mg/day |
| 12-13 yr | 1,050 mg/day | 1,300 mg/day |
| 14-18 yr | 1,050 mg/day | 1,300 mg/day |
Adults
| Age | EAR | RDI |
|---|---|---|
| Men | ||
| 19-30 yr | 840 mg/day | 1,000 mg/day |
| 31-50 yr | 840 mg/day | 1,000 mg/day |
| 51-70 yr | 840 mg/day | 1,000 mg/day |
| >70 yr | 1,100 mg/day | 1,300 mg/day |
| Women | ||
| 19-30 yr | 840 mg/day | 1,000 mg/day |
| 31-50 yr | 840 mg/day | 1,000 mg/day |
| 51-70 yr | 1,100 mg/day | 1,300 mg/day |
| >70 yr | 1,100 mg/day | 1,300 mg/day |
https://www.nrv.gov.au/nutrients/calcium
*EAR: estimated average requirement, RDI: recommended dietary intake, AI: adequate intake
United States Requirements =
| Age | Male | Female | Pregnant | Lactating |
|---|---|---|---|---|
| 0–6 months* | 200 mg | 200 mg | ||
| 7–12 months* | 260 mg | 260 mg | ||
| 1–3 years | 700 mg | 700 mg | ||
| 4–8 years | 1,000 mg | 1,000 mg | ||
| 9–13 years | 1,300 mg | 1,300 mg | ||
| 14–18 years | 1,300 mg | 1,300 mg | 1,300 mg | 1,300 mg |
| 19–50 years | 1,000 mg | 1,000 mg | 1,000 mg | 1,000 mg |
| 51–70 years | 1,000 mg | 1,200 mg | ||
| 71+ years | 1,200 mg | 1,200 mg |
http://ods.od.nih.gov/factsheets/Calcium-HealthProfessional/
*RDA: recommended dietary allowance
©Vaga Nutrition 2015
Throughout the world, grains are a staple crop. This is due in part to their ease of growing and harvesting. However, grains of various kinds have been grown for centuries in places including Ethiopia, Turkey, North and South America and Asia.
The varying forms of grains each have their own unique health benefits, however, an over-consumption has led to an increase in various health conditions from gastrointestinal disorders to mood and behavioral conditions. This is also attributed to the genetic modification of the grain crops either through hybridization or the abundant use of toxins (herbicides, pesticides and fungicides).
If you are considering going ‘grain-free’, it is also important to remember to exclude meat and dairy products fed a modern diet of grains, and choose grass-fed, pastured animals and animal products.
What are grains?
Grains include foods such as:
Foods considered ‘pseudo’ grains are
Wheat is one of the largest grain crops in the world, with a number of species. These different species are used to make grain products including pasta, semolina and farro. Typical wheat species include
Farro is made from either einkorn, emmer or spelt (or a combination). Bulghur and pasta is made from durum wheat.
Common wheat is primarily used in the manufacture of bread and bakery-based products.
Gluten-free grains can be difficult to decipher from all other grains that contain gluten. Some great ‘gluten-free’ grain choices are buckwheat, corn, millet, quinoa, rice, sorghum, teff, wild rice and amaranth.
Grains that contain gluten by nature include barley, oats, rye, wheat (all species), kamut, spelt, triticale. Triticale is a genetically modified grain consisting of rye and wheat.
Today, many people eat a diet that is grain free, which is excellent, and they also tend to sacrifice foods commonly associated with grains, like legumes and nuts.
Legumes and nuts, much like whole grains are important in health and wellness but are mistaken in their association with grains. When eliminating grains from the diet, legumes and nuts are an excellent replacement.
Legumes include
The types of beans available is enormous and include black, pinto, green, adzuki, edamame, soy, lima, fava (broad), canneillini, borlotti, kidney, anasazi, butter, chickpeas, calico, mung and navy.
Peas include snow, sugar, snap, green, split and black-eyed.
Nuts are an excellent replacement for grains and include walnuts, almonds, cashews, hazelnuts, pine nuts, Brazil, pecans and macadamias.
It is good to know that peanuts are legumes.
What’s the difference between nuts and legumes?
Nuts typically have one ‘seed’ within a shell or pod, while legumes consist of multiple seeds within their pod or shell (that’s why peanuts are a legume as they often contain 2 seeds in one shell).
Today’s modern, fast-paced life has seen an increase in the incidence of food allergy and intolerance and metabolic diseases, which can be attributed to highly-processed foods with excess amounts of highly refined grains and sugars.
If you are considering reducing or eliminating grains, also consider what you can use to replace them with, assuming you have no underlying health concerns.
While many people struggle with digestion of grains, sprouted grains and legumes can be beneficial as they are already partially digested and the nutrients contained within them are more bio-available. Always speak with your natural health care provider before undertaking any diet and lifestyle changes.
