The Nutrition Academy gathers students from all over the world and from all walks of life. The most consistent quality possessed by the students and graduates is their thirst for…

Recently I was on the Gold Coast for a three-day conference called Low Carb Down Under. I’ve listened to parts of this conference online for many years, but this was…

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So you think you’ve got Mould? The number one topic we get in the messages and inbox are people sharing their discoveries of mould, or chronic and strange illnesses with…

Silent Assassin: Don’t turn a blind eye to the dangers of a sugar-filled diet. I doubt there are any children these days who think smoking is healthy. Back in the…

Synthetic biology, bioengineering, biodesign and biotechnology are just some of the names that are being used to describe the production of a relatively new wave of ingredients in our food…

The history of medicine at best is assorted. Just 100 years ago medicine consisted of alcohol, opium, heroin, morphine, cocaine and cannabis. The history is clearly talked about in the book Pharma: Greed,…

Alloxan: Be Aware  Until recently, I had never heard of ‘alloxan’. I was asked a question from someone who watched my documentary What’s With Wheat?  He asked what I knew about alloxan in bleached wheat and its association with…

Due to my interest in health, I’ve always loved traditional foods. My aunt gave me a Lebanese yogurt culture when I was 23 (1983) and I kept it going for…

The Nutrition Academy runs a course on the microbiome – 10 modules, teaching you the fundamentals all the way up to the latest in research. When I did my nutrition…