Hashimoto’s And Me – Part 3…
Another six months on and I am delighted to let you all know that I have reversed my Hashimoto’s. I am more than delighted! My antibodies are below the 35 IU/mL, and it has been due to diet, supplements, exercise and lifestyle. My current lifestyle is still busy but I now try my best to keep on top of my workload and general daily pressure. I continued with my gluten-free diet, avoiding processed gluten-free products 99% of the time also. From an individual who naively followed the principles of a low fat diet in her twenties and scorned anyone who took supplements, always believing that your food gave you all the nutrients if you ate healthy, I have come a long way – unfortunately the hard way. And if you read my previous blogs you will know the changes I have made have been many. I now eat increased healthy fat choices and upped my vegetable intake further than I thought possible and I’m loving the changes. I see patients at my clinic daily who have chronic inflammation, PCOS, chronic fatigue syndrome, hypothyroidism, diabetes, obesity, high blood pressure and IBS, who all benefit from my new and ever expanding nutritional and medical research and knowledge. My message to you all is not to suffer in silence. You may have been through many tests that show nothing is wrong but don’t give up. You need a full MOT to be able to get to the root cause. Therefore I urge you to seek advice. If you are unsure of how to change your eating habits, or need help optimising the foods you eat please do contact us. We would love to help you or your family and friends with any nutrition related queries big or small. In the meantime do please check out our 121Dietitian Shop If you have enjoyed this blog we would love you to share this with your family and friends on your social media channels. Why not visit our YouTube Channel for more on keeping your health optimal. How can a Dietitian help Book a consultation via our Online Portal About Gillian Killiner Check out our tailored dietary programmes Gillian x [instagram-feed] Information checked & correct on 16th May 2018.
Hashimoto’s Hypothyroidism – My Journey
Hashimoto’s Hypothyroidism and me……. Here, 121 Dietitian Founder and Lead Dietitian, Gillian Killiner, shares how she was diagnosed with Hashimoto’s Hypothyroidism, which through research, dietary and lifestyle changes, supplements and exercise, she has reversed. Read on to find out how she did it and how she can help you too! Invincible? Me? In my youth, I thought I was invincible. I tried to be everything to everyone, I empathised and sympathized with others on their poor health or misfortunes and tried to rebuild or improve them, but never in a million years thought that ill health could happen to me. My lack of truly listening to my body over many years caught me out, and with a family history of auto-immune disorders I now regret this stubborn inner me. However, as I live with a chronic auto-immune condition I feel that if anything positive has come out of it, is that it has really allowed me to understand and help my patients at a level deeper than ever imaginable before. Hashimoto’s thyroiditis For those unfamiliar with this condition, is in which the body’s own immune cells attack and destroy the thyroid gland. There can be up to 300 different symptoms and so there can be many of these symptoms that cross over into other illnesses. It can be slow progressing for some and so blood tests may not detect it in the early stages, making lives unpleasant with symptoms and no answers. Hypothyroidism Hypothyroidism is the most common outcome for a Hashimoto’s sufferer and medication is used to help treat this condition, end of story. That is what I was taught when learning about the thyroid at uni and during my hospital career. Take a tablet and all will be fine, next…. My story is classical: I trace my trigger to having quinsy in my 3rd pregnancy – the infection was so severe I was in the hospital for 3 days on an IV drip. They lanced my tonsils at the bedside and let all the bacteria drain into my gut. From this, I slowly recovered and after having baby number 3 many things occurred that put additional pressure on our lives. I felt rubbish, but put that down to long hours running my new business, caring for three small kids, getting older and significant involvement weekly in caring for my disabled mother who was a 3-hour drive away. My husband, a fabulous man, was hardly around with his job. I was a “no-time-for-me person” to whom I used to say if I met someone like this: “If you don’t look after your health you will have “plenty of time in the future”, as you won’t be able to work!” A total hypocrite I know now. I just did not see it for myself or maybe I chose to ignore it. I was invincible! One day it all changed when I uncharacteristically booked to get my Vitamin D checked. This I know was mainly due to my dietetic curiosity with work spurred on with the media hype at the time. I remember when my blood panel came back I was shocked and in disbelief but if honest, relieved. I was not surprised that something showed up and that all my symptoms that I tried to ignore or had secretly stressed about were valid. In addition to Hypothyroidism and Hashimoto’s diagnosis, I had a very low Vitamin D level and suboptimal levels of B12. My diagnosis was in Dec 2012 and I thought that was it, all fixed. I was commenced on Levothyroxine and I slowly built up the dose as guided by my GP and I sat back and waited to get better. Did I feel better? Psychologically maybe a little as I started to take more interest in myself and others around me had to also consider my health. However, this feeling did not last long; 4 weeks later and I was worse and so the GP increased the tablets and so the story went on until my bloods were in NORMAL range but I was feeling worse than ever. My GP made an urgent appointment for me with an Endocrinologist who assessed me and said “go take a holiday”. OMG I didn’t see that coming. I was hoping to be taken seriously but clearly, I was not ill on the small panel of thyroid blood tests taken and so it had to be in my head….any of you who have been there will know the score. From that moment onwards, as best I could, I did my research. I was so unwell I did not see how I could make it to my next birthday: I was 1 month away. Some of my major symptoms included: severe headache like a vice, walking in concrete, mixing up words, brain fog, exhaustion, not able to get out of the car to lift my kids or shop, back pain, chest pain, lots of sighing, yawning, un-refreshed sleep, brittle nails and hair, skin on chin irritated, sensitive teeth and gums, low moods, insomnia, tearful, constipation, freezing cold, heart palpitations….my adrenal glands were struggling too. I bought a medical thyroid book which was a great starting point and I commenced the recommendations. I know you would think that as a Dietitian I would be an expert in nutrition, which I am! But the subject of auto-immune and supplements was lacking in my knowledge and so all news was new and I ate it all up. (With these new skills I now successfully treat patients today). Anyway; I took a summer holiday with my family but sadly as a shadow of my former self in vitality, stamina, and energy. Sitting at 40c I was cold and wrapped up, but the headaches were gone and that was one step in the right direction. I came home from my holiday and began to fix myself further. I joined the Health Unlocked forum, which again has been instrumental in my recovery. I requested further blood tests and
Fuss-free fish fingers recipe
Fish Fingers – It’s a family classic and one which kids love! Sometimes it’s nice to get the ingredients together to make this family favourite from scratch. And it’s a lot easier than you might think. This recipe can be made with white fish of your choice. We suggest you try sustainable haddock for something different as it is packed full of essential vitamins – most notably B vitamins. A 90g portion contains 3.9 milligrams of niacin and 1.2 micrograms of vitamin B-12. Other B vitamins include B-6, thiamin, riboflavin, folate and pantothenic acid. The B vitamins are essential for food metabolism and the formation of red blood cells. Haddock also contains several minerals, including phosphorus, magnesium, potassium, iron, calcium, sodium, zinc, copper and manganese. The most abundant mineral in haddock is selenium, with a 90g portion of cooked haddock containing 34.4 micrograms or almost 50 percent of the recommended dietary intake. Selenium is reported to help prevent cancer, heart disease and diabetes. A lack of selenium has also been linked to a weakened immune system. What a great micro-nutrient rich fish! This can be served with your favourite side dish, but we’ve opted for smoky potato wedges, which can be substituted for sweet potatoes (see recipe below). Swap the breadcrumbs to gluten-free bread if you are avoiding gluten/wheat. Ingredients for fish fingers 1 egg, beaten 85g white breadcrumbs, made from day old bread Zest and juice from 1 lemon 1 tsp dried oregano 1 tbsp olive oil 400g skinless sustainable white fish, sliced into 12 strips 4 tbsp mayonnaise 140g frozen peas, cooked and cooled 100g young leaf spinach How to make fish fingers Heat oven to 200°C/ 180°C fan / gas 6. Pour the beaten egg into a shallow dish. Tip the breadcrumbs onto a plate. Mix the lemon zest into the breadcrumbs along with the oregano and some salt and pepper. Brush a non-stick baking sheet with half the oil. Dip the fish strips into the egg, then roll them in the breadcrumbs. Transfer to the baking sheet and bake for 20 minutes until golden. Meanwhile, mix the mayo with a squeeze of lemon juice. Toss the spinach leaves and peas with a squeeze more lemon juice and the remaining oil. Serve the fish fingers with the spinach and peas and a spoonful of the lemony mayo. Serve with a side: Why not try smoky potato wedges? These chunky chips can be cooked alongside the fish fingers. Method: Heat over to 200°C/180°C fan/gas 6. Cut 4 baking potatoes into wedges, then arrange a single layer on a baking sheet. Sprinkle over 1 tsp smoked paprika and 1 tbsp olive oil, season, then bake for 30 minutes. Need advice on healthy recipes for your family? Get in touch to find out how 121 Dietitian can help you. If you are unsure of how to change your eating habits, or need help optimising the foods you eat please do contact us. We would love to help you or your family and friends with any nutrition related queries big or small. In the meantime do please check out our 121Dietitian Shop If you have enjoyed this blog we would love you to share this with your family and friends on your social media channels. Why not visit our YouTube Channel for more on keeping your health optimal. How can a Dietitian help Book a consultation via our Online Portal About Gillian Killiner Check out our tailored dietary programmes Gillian x [instagram-feed] Information checked & correct on 16th May 2018.
Immune nutrition -9 tips to boost your immunity
With the autumn and winter months generally considered a time of coughs, sneezes, colds and flus, we take a look at what exactly is the immune system and what you can do at this time of year to fine tune it with immune nutrition tips. So what exactly is the immune system? Quite simply, it is a system which requires harmony and balance. Every part of the body functions better when protected from environmental, emotional and nutritional stress. As it is a complex system, research is ongoing but generally the advice to keep it in tip top shape, is to adopt an overall healthy living strategy. On the whole, your immune system does a remarkable job of defending you against disease-causing microorganisms. But sometimes it fails: a germ invades successfully and makes you sick. And in autumn and winter months, there is a greater risk of this happening. Why is immunity lower in winter? There are various reasons why our immunity is lower at this time of year. The temperature drops and so we turn up the heat and stay indoors. Bacteria thrive in our heated/enclosed environments, allowing more germs breading, so much easier to catch a cold or flu. With less sunlight our vitamin D stores drop too with it no longer being available for its protective effect. Our bodies also need an increase in vitamin C, so we need to stay topped up daily as Vitamin C is water soluble and is not stored in the body. However be careful if considering a Vitamin C supplement. Ascorbic acid is not as good as one may think due to its longer term negative effect on copper metabolism. Can I do anything to boost my immune system with Nutrition? Thankfully, yes! To keep a strong and balanced immune system to stay healthy and avoid infections this autumn and winter, follow these top tips: Give your immune system a real fighting chance this winter by being mindful of your intake of vitamins A, C, D and E, as well as minerals selenium and zinc and Omega 3s. The best way to do this is to eat whole foods, such as quality animal protein, whole grains, nuts and seeds and plenty of fresh fruits and vegetables. The darker days and colder weather often comes with a desire to comfort eat but we recommend avoiding processed meats, fried foods, soft drinks and processed baked goods, as consuming too much of these can suppress the immune system and cause low-level inflammation. Getting more vitamin C in your diet is easier than you might think. Upping you intake of fresh fruit and vegetables is the most convenient way to do so, opting for good sources such as berries, citrus, kiwi, bell peppers, and dark green vegetables. Boost immunity by adding herbs and spices while cooking. Onions, garlic, ginger, black peppercorn, cayenne pepper, allspice, curry and turmeric are great! While hot drinks might be your preference, don’t neglect fresh water. Water helps in the production of lymph, which carries white blood cells and other immune system cells. So make sure you get your recommended 2 litres per day. By this we mean sleep! The body rejuvenates and strengthens when it’s sleeping so aim for 7 to 8 hours at night. Plus, you’ll also feel more revived the next day. Try to include as many of the golden hours of sleep 10pm-2am. Winter is the perfect season for porridge! There’s nothing quite like kick starting your day with a warm bowlful on a cold morning and it also helps boost your intake of starchy foods and fibre. Plus, with porridge helping you feel fuller for longer, it will curb your temptation to snack on unhealthy foods. You’ll get extra bonus points if you top with fresh fruit or nuts. If you like it sweet, swap the sugar for cinnamon. Keep an eye on the blog over the next few weeks as we’ll be sharing lots of immune boosting recipes. Not only will you improve your fitness, exercise boosts immunity and improves sleep quality. As little as a 30 minute brisk walk each day has positive effects. Vitamin D stores drop in winter so catching some rays when you can is essential. Vitamin D strengthens our immune system so getting outside when you can is important. For dietary intake, boost immunity with fatty fish and if deficient you are recommended to take a daily Vitamin D3 supplement. As chronic stress and depression can weaken the immune system, which in turn makes our bodies more vulnerable to illness, it’s important to take part in activities which lower your stress levels, so make sure you have some fun this winter! There are, as always, many more nutritional additions or changes that may help you. These are only a snapshot. If you are unsure of how to change your eating habits, or need help optimising the foods you eat please do contact us. We would love to help you or your family and friends with any nutrition related queries big or small. In the meantime do please check out our 121Dietitian Shop If you have enjoyed this blog we would love you to share this with your family and friends on your social media channels. Why not visit our YouTube Channel for more on keeping your health optimal. How can a Dietitian help Book a consultation via our Online Portal About Gillian Killiner Check out our tailored dietary programmes Gillian x [instagram-feed] Information checked & correct on 16th May 2018, December 2022.
Butternut Squash super salad recipe
Think salads are just for summer? Think again! This easy to prepare super salad recipe includes butternut squash, one of autumn’s sensational foods. For a little bit more variety, the tempeh can be swapped for feta cheese or why not use half of each. If you try out it, make sure to tell us about it in the comments below. Butternut Squash salad recipe – Ingredients 1 small butternut squash, chopped into small chunks 1 tbsp olive oil 150g quinoa 1 vegan stock cube 1 lemon juiced and zested 1 handful of flat leaf parsley chopped 1 handful of mint or basil chopped 150g tempeh or feta cheese cut into small cubes 12 cherry tomatoes, halved 1 pomegranate, seeds only How to make Butternut Squash salad recipe Preheat the oven to 200c/180c fan/gas 6. Place the butternut squash cubes on a baking sheet, drizzle with 1-2 tbs olive oil or coconut oil and season with salt and pepper, roast for 30 minutes or more until soft in the middle and crispy at the edges. If you are in a rush you don’t need to peel the squash before cooking. The skin adds great texture and fibre! Butternut squash is packed full of nutrients, high in Vitamin A, Vitamin C, folate, magnesium and potassium to name a few. Meanwhile cook the quinoa for 20 minutes in a large pan, with 800ml of vegetable stock cube, mixed in hot water. Cook until tender. Drain in sieve and rinse. Quinoa is a grain that contains all your required amino acids the building blocks for muscle repair. It is also high in magnesium, vitamin E, iron, potassium and fibre. Turn into a large bowl with butternut squash and toss with lemon juice, zest, remaining olive oil, the chopped herbs, tempeh or feta and tomatoes. Scatter with pomegranate seeds. Voila! A tasty autumn/winter salad that will provide you not only with plenty of taste but an excellent range of nutrients for multiple health benefits. If you are unsure of how to change your eating habits, or need help optimising the foods you eat please do contact us. We would love to help you or your family and friends with any nutrition related queries big or small. In the meantime do please check out our 121Dietitian Shop If you have enjoyed this blog we would love you to share this with your family and friends on your social media channels. Why not visit our YouTube Channel for more on keeping your health optimal. How can a Dietitian help Book a consultation via our Online Portal About Gillian Killiner Check out our tailored dietary programmes Gillian x [instagram-feed] Information checked & correct on 16th May 2018.
10 seasonal foods – autumn foods to fall for
It’s no surprise that at different times of the year, certain seasonal foods are at their best. As we leave the days of summer and its sumptuous foods behind us, it’s time to look towards a new season, and thankfully, autumn’s glorious food offering is every bit as tantalizing. Autumn boasts a wealth of fruit and vegetables which are rich in disease-fighting phytochemicals and so here, we take a look at 10 foods to fall for this autumn. Parsnips While these root veggies might look similar to carrots, they offer a delicately sweet flavour, and so perfect for those with sweet tooth cravings (and great for kids too!). Although they contain less vitamin A than carrots, they make up for this in their wealth of fibre, vitamin C, calcium and iron. Their versatility means they can be steamed, boiled, roasted or sautéed and in most recipes, they can replace carrots, potatoes or sweet potatoes. Autumn is the perfect time for making pots of soup and parsnips will add a lovely sweetness, pairing perfectly with other vegetables. Sweet potatoes Sweet potatoes are having a real moment in the foodie world and it isn’t surprising why. You will be forgiven for thinking they’re part of the potato family, when in fact they are a storage root, rather than tubers. Rich in beta-carotene, (vitamin A), each serving contains four times the recommended daily allowance. In fact, they’re so rich that in comparison, you’d have to eat 23 portions of broccoli to consume the same quantity of vitamin A! As a low glycemic food, sweet potatoes are highly recommended for diabetics as they slowly release carbohydrates which helps maintain steady blood sugar levels. Again, they can easily be baked, grilled or steamed and can easily replace potatoes in recipes. Pumpkins More than simply just a Halloween decoration, pumpkins are mighty in their antioxidant properties, as well as beta-carotene, vitamin C and folate. Pumpkins are delicious chopped and oven baked as the perfect side dish or serve as a delicious ingredient in a warming soup. Don’t forget to use their seeds too! These are a fantastic source of protein, zinc and omega-3 fatty acids. Roast in a hot oven for approximately 45 minutes and keep them handy as a perfect snack throughout the day. Cranberries A ripe autumnal berry, cranberries are low in fat and play a key role in reducing the risk of urinary tract infections, gum disease, ulcers, heart disease and cancer. They also boast anthocyanins, a healthy heart antioxidant. A small percentage of their crop is sold fresh each autumn, with the rest produced as juice, dried or as cranberry sauce. A little tart, they complement other fruits such as apples and pears perfectly, and make a welcome addition to baked delicacies, such muffins. Butternut squash Butternut squash is loaded with vitamin A and is recognized for its sweet, creamy flavour. With a dry flesh, it is best steamed or baked, while its firm texture makes it ideal for a curry. Peeling squash can be a bit of a chore, so we say… don’t do it! Simply leave the skin on, chop and bake it in the over to enjoy its delicious goodness. Turnips Turnips, or swedes, as commonly known in Ireland and Scotland, are cruciferous vegetables, shown to protect against cancer. They have a white flesh and tough outer skin that ranges from yellow to purple and are more bitter than potatoes. Turnips work particularly well boiled, mashed or roasted and can be easily incorporated into recipes where you’d normally use potatoes. They’re a great source of vitamin C and fibre. Apples Although enjoyed all year round, apples are at at their best during the autumn months. Rich in flavonoids, a potent antioxidant, studies have shown that enjoying a diet rich in these can lower the risk of heart disease, heart attacks and some cancers. Their versatility means they can be eaten both uncooked and baked, serving as a featured ingredient in many recipes. Pears High in fibre, and just as versatile as apples, pears can be enjoyed baked, poached or raw and eaten as part of a healthy diet, helping to reduce blood cholesterol levels. Why not try them served in low-fat pancakes, as a guilt-free treat?! Clementines Clementines or mandarin oranges are bitter orange hybrids. Rich in vitamin C, they’re great for keeping skin healthy, particularly during the colder months when it can become dry. Seedless and with loose skin, clementines are a great snack for those on-the-go days. They also make for a great addition to chicken dishes for a tropical twist! Figs Don’t neglect the fig! With more fibre content than any other dried or fresh fruit and an excellent non-dairy source of calcium, figs are a welcome addition to any diet. When pureed, they can be used as both a sweetener and fat substitute in a wealth of baked goods. If you are unsure of how to change your eating habits, or need help optimising the foods you eat please do contact us. We would love to help you or your family and friends with any nutrition related queries big or small. In the meantime do please check out our 121Dietitian Shop If you have enjoyed this blog we would love you to share this with your family and friends on your social media channels. Why not visit our YouTube Channel for more on keeping your health optimal. How can a Dietitian help Book a consultation via our Online Portal About Gillian Killiner Check out our tailored dietary programmes Gillian x [instagram-feed] Information checked & correct on 16th May 2018.
