What do Nutritional Therapists help with and how to find one?

You might be someone who gets bloated after every meal. Or someone who feels exhausted by mid-morning despite a full night’s sleep. Maybe your skin flares up regularly, or you’re dealing with unpredictable mood or energy changes.

These are just a few of the reasons people turn to nutritional therapists.

Common concerns supported by nutritional therapists include:

You don’t need to be diagnosed with a condition to work with a nutritional therapist. Many clients seek support for prevention, performance, or simply to understand their bodies better.

Why People Seek Nutritional Therapy

Many people turn to nutritional therapists after trying multiple solutions—diets, supplements, or private testing—without clarity or consistent results. Others feel dismissed by standard medical care or overwhelmed by conflicting online advice.

Nutritional therapy offers a structured, evidence-informed approach to identifying patterns and making progress that lasts.

It’s ideal for anyone who:

How to Find a Qualified Nutritional Therapist

To ensure you’re working with a properly trained practitioner:

Discover the Value of Working with a BANT-Registered Nutritional Therapist

Nutritional therapists play a vital role in bridging the gap between general wellness advice and personalised healthcare. They take time to understand how your diet, genetics, environment, and lifestyle interact and use that insight to guide tailored, evidence-based recommendations that help you feel better, for longer.

Generic nutrition tips and one-size-fits-all plans can fall short. Working with a Registered Nutritional Therapist puts your individual needs at the centre. For many clients, it’s the first time their symptoms, history, and goals have been fully explored and connected into a clear plan.

This approach supports symptom improvement while also helping you reconnect with your body, increase daily energy, and take charge of your long-term wellbeing.

If you’re ready to stop guessing and start understanding what your body really needs, a Registered Nutritional Therapist could make all the difference. Please feel free to get in touch or book a call via my website.

What qualification dose a Nutritional Therapist have? Are they different from a "nutrionist"?

In the UK anyone can call themselves a “nutritionist”. The title is not legally protected so regardless of training anyone can call themselves a “nutritionist”.

However, Registered Nutritional Therapists including me are:

This level of regulation ensures clients are receiving safe, evidence-based advice from a qualified professional.It’s important to remember that only those registered with CNHC are recognised to deliver one-to-one clinical care.

In my case I trained with the Institute of Optimum Nutrition (ION) in London and gained a diploma (DipION, Distinction). I also did some preliminary training at the University of Westminster.

What does a 'Nutritional therapist' do?

What Does a Nutritional Therapist Do?

Have you been dealing with ongoing symptoms and feel like no one’s joining the dots? Maybe you’ve tried diets, supplements, or read endless articles online, yet nothing seems to stick. If this sounds familiar, you might be wondering if a nutritional therapist what could help.

With growing public interest in functional medicine and personalised, preventative care, nutritional therapy is gaining interest. There’s still confusion about the role, who is qualified, and how it differs from general nutrition advice. This blog explains it all.  

Nutritional Therapists Offer Personalised, Evidence-Based Health Support

A nutritional therapist applies the science of nutrition and lifestyle medicine to support individuals with a wide range of health concerns. This can include digestive problems, fatigue, hormonal imbalances, immune issues, and more.

They work in a one-to-one setting, assessing each client’s health history, symptoms, diet, lifestyle, and environment to identify potential imbalances. Then they create a tailored plan that supports the body’s ability to heal and function at its best.

Nutritional therapy is:

The aim is not to diagnose or replace medical care, but to complement it with targeted nutritional and lifestyle recommendations.

What a Nutritional Therapy Consultation Looks Like

A consultation with a Registered Nutritional Therapist typically involves:

This process helps the therapist and client build a picture of how different factors may be contributing to the client’s health status and how to support improvement in a structured, measurable way.

Know your numbers

This blog was inspired by an article written by a lady who had a heart attack at the super young age of 42. She did have high cholesterol and some significant family history but it really highlighted to me that ‘knowing your numbers’ is a good thing.  I am generally a cautious tester for various reasons. It can make clients anxious and there is often a lot of work you can do just based on a client’s diet and lifestyle questionnaire.   However knowing certain key health numbers can also save a life, help with motivation and direct a client’s protocol for maximum support.  

HDL cholesterol

Here are the top line numbers we should be aware of and why. 

Known as the good cholesterol, low levels of HDL are linked to an increased risk of heart disease. Cholesterol has a metabolic cycle in the body and if this is functioning well your LDL (known as ‘bad’ cholesterol) will be converted to HDL (known as ‘good’ cholesterol) and returned to the liver with any excess being excreted. It’s the overall pattern and clinical picture that matters so if you are unsure what your numbers mean it’s best to talk to your GP or health professional.

OPTIMAL LEVELS ARE:

Triglycerides

High triglyceride levels can indicate elevated levels of fat (lipids) in the blood.  This figure is measured with a blood test. Remember that fat in the body is not just from fat in the diet. Any sugar that we eat in the diet that the body can’t immediately utilise for energy will be converted to fat. Sugar in the diet is not just from fruit or added sugars such as honey, syrup, sugar etc. We also convert starch from grains and vegetables to sugar during the digestive process and subsequently to fat if your cells and sugar stores (glycogen) are already full. The more processed and refined the food, the quicker this conversion happens.  

OPTIMAL LEVELS ARE: below 1.7mmol/L

Blood pressure

High blood pressure stresses your heart and blood vessels, which increases the risk of cardiovascular disease. Healthy blood pressure is a marker of overall metabolic health. We need to manage stress, exercise regularly and maintain a healthy body fat percentage to regulate our blood pressure.

OPTIMAL PRESSURE IS: 120 /80 mm/Hg systolic/diastolic.

Waist to hip (WHR) ratio

Divide your waist circumference by your hip circumference to obtain your WHR.

WHR measures the ratio of your waist to your hip circumference. It determines how much fat is stored around the waist, hips, and buttocks. It is an easy, inexpensive, and generally accurate way to assess the body’s proportion of fat.  This is important as not all excess weight carries the same health risks. It can help predict your risk of heart disease and diabetes when reviewed alongside other health markers.

OPTIMAL ratio is:

Waist circumference

This is another marker for assessing abdominal obesity which is associated with increased health risks and metabolic conditions such as diabetes and heart problems.

OPTIMAL ratio is:

I hope you have found this guide to your top-level health markers useful. Remember no test is perfect and no test can fully convey the complexity of your health.  To understand your full health picture there are many factors to take into account including information about your diet and lifestyle.

 My next blog will summarise how to improve the body’s blood fat picture.

You can read the full article that prompted this blog here: https://www.womenshealthmag.com/uk/health/conditions/a64363807/young-heart-attack/

Silent reflux - what is this?

Over 112 million people in Europe, about 20% of the population, are estimated to suffer with acid reflux. Acid reflux occurs when acid from the stomach flows back up into the tube running from the throat to the stomach (the oesophagus). This causes a burning sensation known as acid reflux or heart burn.

Silent reflux occurs during the night and is so named as people often don’t know it is happening. One of the most common symptoms is an unexplained need to cough frequently or clear your throat a lot. This is due to the erosion of the protective mucus which lines the oesophagus or irritation and damage to the cell membrane itself.

Both acid reflux and silent reflux are often treated with medication to reduce the level of acid in the stomach.  Too much stomach acid is rarely the issue however, it’s more about stomach acid escaping from the stomach, where it belongs.  In fact, both conditions often arise initially due to low levels of stomach acid and digestive enzymes, which frequently decline with age. As digestive function declines the bacteria in the gut (microbiome) can become imbalanced leading to dysbiosis, bloating and gas, or conditions such as small intestine bacterial overgrowth (SIBO). These issues increase the risk of bacterial fermentation, instead of digestion of food. Fermentation causes gas which can lead to a buildup of pressure in the gastrointestinal (GI) tract. If this causes the sphincter at the top of the stomach to open and the acid will reflux, causing burning.   

My approach

I am always looking for the root cause of health problems and acid reflux is no exception.  There are many steps which can be taken to improve digestion and acid reflux symptoms.

Acid suppression medication from your GP can help with immediate symptom relief and may be needed initially to protect the lining of the oesophagus. It is best not to rely on this long-term however, so we would look to investigate root causes.  Is it poor digestive function, bacterial overgrowth or imbalance or are there any structural issues such as weak diaphragm muscles, weak sphincters, hernias, ulcers? Parasites or fungal and yeast infections also need to be ruled out.

Sometimes simple diet and lifestyle changes are all that is required. We will often work to take the pressure off your digestive system whilst starting to improve digestive capacity.  There are also some key practical steps that can help such as losing weight, avoiding eating just before bed or avoiding key food triggers such as alcohol, caffeine, spices and chocolate.

Acid reflux symptoms

CommonLess common
HeartburnVoice changes
Chest painHoarseness
Dry coughSore throat
NauseaDifficulty breathing – asthma symptoms
Thick and bubbly salivaTeeth damage
Pain in the upper part of the abdomenDamage to mucous membranes in the mouth

Get in touch

If you would like to get to the bottom of your acid reflux, please get in touch for a free initial chat on 07740 876233.  I would love to help you.

References

Holzer, P. (2007) Acid sensing in the gastrointestinal tract; American Journal of Physiology Gastrointestinal and Liver Physiology 292(3): G699-G705 doi: 10.1152/ajpgi.00517.2006

Eom, C-S. et al. (2011) Use of acid-suppressive drugs and risk of pneumonia: a systematic review and meta-anlaysis. Canadian Medical Association Journal; 183(3) pp.310-319. doi: 10.1503/cmaj.092129

What fats can I cook with?

This blog is a reminder of which fats to use for cooking and which ones are best used cold in salad dressings. It also covers which ones to avoid.

Fatty acids are classified according to the presence and number of double bonds in their carbon chain. Saturated fatty acids (SAFA) contain no double bonds, monounsaturated fatty acids (MUFA) contain one, and polyunsaturated fatty acids (PUFA) contain more than one double bond.

This table above shows the fatty acid composition of various culinary oils.

You can see from the table above that oils tend to be classified according to their largest constituent. We need to cook with oils which are stable when heated and therefore have a high smoke point. The more double bonds a fatty acid has, the more unsaturated and unstable it will be, especially when heated.

The most stable fats are solid at room temperature, so lard etc. Olive oil (virgin/extra virgin) is pressed straight from the seed or fruit without further refining. There is research to show that the phenols in unrefined olive oil protect it from degradation during cooking (Ramirez-Anaya, 2015).

Oils such as rapeseed, sunflower and vegetable are obtained by washing and crushing the seeds, and then using processes such as heating, hexane, solvents, extraction, processing, bleaching, deodorization and peroxide to maximise production volume. As these oils are highly unsaturated (many double bonds) the risk of oxidation from processing is high, either during processing or if used to cook with. Most of these oils are also much higher in omega-6 than omega-3. As our diets tend to be more deficient in omega-3, I focus on hemp and flax (small amount) which have a 4:1 and a 0.3:1 ratio respectively (o-6:o-3) to try to redress this. I also advocate cold pressed and organic versions to preserve quality and nutrient content. 

The following table is a guide Whether you wish to cook with animal fats will depend on various criteria including your health and dietary preferences as well as your ability to digest and absorb fat.

Which fat to cook with and which to use for dressings and drizzles

REFS: Del Pilar Ramírez-Anaya, J. et al (2015) Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques. Food Chemistry Vol 188; pp. 430-438.

Essential fatty acids explained

Image source: https://www.eufic.org/en/whats-in-food/article/the-importance-of-omega-3-and-omega-6-fatty-acids

What they are and how to make sure you eat enough.

There are two fats that humans have to eat as the body cannot make them and they are required for specific functions. They are called omega-3 (ω-3) and omega-6 (ω-6) and known as essential fatty acids (EFA’s) for this reason. They are both polyunsaturated fatty acids (PUFA’s) which means that they have more than one double bond between their carbon back bone. They get their name from the carbon number where their first double bond appears (see pic).

In the diet omega-3 is found in flax, hemp, pumpkin and chia seeds as well as walnuts. The end products of omega-3 (ALA) that the body requires are called EPA and DHA.  Fish already contains both which is why it is such a good source, as the body doesn’t need to convert it. The conversion from other sources is very small and many people struggle with it, hence the oily fish recommendation.  

Omega-6 is found in vegetable oils from seeds of corn, sunflower, safflower, cotton and soybeans.  It is also found in evening primrose oil, borage, starflower and blackcurrant oils. It is converted to a downstream product known as arachidonic acid (AA). This end product (AA) is freely available in meat, egg and dairy products.

Our intake of omega-6 tends to exceed omega-3 considerably due to the nature of most people’s diets and the relatively recent availability of  vegetable and sunflower cooking oils. My parents are over 80 but my mum can still remember how she queued up in the grocers to buy a slab of butter, wrapped in greaseproof paper. Most processed foods and ready-made dressings, sauces and jars also contain omega-6.

Research scientist Simopoulos (2002) believes we historically consumed equal amounts of omega-3 and omega-6, a 1:1 ratio. We now consume 15-16.7 times as much omega-6.

Omega-3 and omega-6 fatty acids are however both important components of cell membranes. During the conversion process they produce downstream products (eicosanoids) which regulate our inflammatory responses. Omega-3 eicosanoids are known to have anti-inflammatory effects. The eicosanoids from omega-3 tend to be more anti-inflammatory and anti-coagulatory than omega-6, which produces both inflammatory and anti-inflammatory versions.

Omega-3 and omega-6 both utilise the same conversion enzyme (delta-6-desaturase) so theories have arisen that one process will deprive the other. A high omega-6 intake is thought to reduce the availability of this enzyme and so diminish our omega-3 conversion.  This theory and the concept of an “ideal” ratio in the diet is contested but it is generally thought that a ratio of 4:1 (ω-6: ω-3) is optimum.

The European Food Safety Authority concluded that 250 mg a day of EPA and DHA was adequate. They also found that European intake was too low at between 20-40 mg per day for EPA and less than 100-130 mg per day for DHA.

It’s kind of difficult to think about ratio’s when you are out shopping or planning your menus, so this is the way I tend to advise clients. Providing your digestion is good then generally you can obtain enough EPA and DHA by consuming oily fish 2-3 times per week. Otherwise supplementation is likely the best option.

References

https://pubmed.ncbi.nlm.nih.gov/12442909

https://efsa.onlinelibrary.wiley.com/doi/10.2903/j.efsa.2010.1461

https://www.eufic.org/en/whats-in-food/article/the-importance-of-omega-3-and-omega-6-fatty-acids

https://www.cambridge.org/core/journals/british-journal-of-nutrition/article/recommended-dietary-reference-intakes-nutritional-goals-and-dietary-guidelines-for-fat-and-fatty-acids-a-systematic-review/5C2EDA7CD9C4EAB094F8499B2E122E75

Are you super sensitive to chemicals, food, light and life?

Maybe you feel like you are allergic or reactive to everything and can’t understand why? There can be lots of different reasons for this but before we go removing this and that and trying to identify multiple triggers I like to ask the question “are your cell membranes working right?”

Our cell membranes act as the border control for our body. They control what gets in and what gets out. They act as both the gatekeeper and the hostess.

I recently wrote a blog called ‘Do your cells need an oil change?”. It explains why this is so important for the body to function well and how you can check your status. Go here to read this https://helenmaxwellnutrition.co.uk/testing-for-omega-3-ratio-in-cell-membranes/.

What happens though if your cell membranes are not in great condition? How would you know if this was a problem for you?

I like to think about it this way. Consider each of your cells as a tiny tent and imagine the tent fabric is your cell membrane. If it’s too floppy it will start to cave in and stick to you, or even itself, and the canvas will then start to leak.  It’s similar with cell membranes. If they are too flexible and soft they won’t have the necessary structure to keep out undesirable molecules and toxins.

A properly pitched tent will have the necessary structure to filter out what isn’t required (rain). If the material is too rigid though, or poor quality or not breathable it will prevent air circulation. This might mean the inhabitants overheat or don’t breathe properly.  Similarly if the tent shape creates too much wind resistance, the poles might break and the tent (membrane) could collapse. Inside your cells this could mean vital nutrients aren’t absorbed or they don’t receive sufficient energy or oxygen to function well.

A change in your cell membrane composition can have a multitude of downstream effects. If your cells aren’t properly nourished this can cause irritability and sensitivity in your body.  You might become intolerant to chemicals and foods that were previously fine.  Your pain threshold might become much lower. Your eyes might become much more sensitive to light, your tolerance to temperature fluctuations might diminish or touch sensitivity can become problematic. This issue can also be a factor in cardiac dysrhythmias and, if the cells in the brain are affected, brain energy supply will suffer and we get so called ‘brain fog’.

If we want our cells to perform their roles then we must nourish our cell membranes. This means we need to digest our food properly, so we need good levels of stomach acid. We need to absorb our food well which requires good enzyme function and a healthy intestinal barrier. We also need to eat enough fat in our diet of the right type. Fat digestion involves many steps and processes and requires good pancreatic and bile function. This means there are multiple links in the chain which can be vulnerable to malfunction. The good news is all of this can be helped with protocols to improve digestive function, bile function and addressing any deficiencies in diet or micronutrients.

Do your cells need an oil change?

Today’s modern diets can often mean we eat too much or too little fat, or frequently just the wrong type. Our cell membranes consist of lots of oil aka. fat. For optimal performance they require quite a specific ratio of different types of fats, especially with regard to the essential fatty acids (EFA’s), omega 3 and 6. If these are out of sync, cells can malfunction a bit like trying to run your car on the wrong type of oil or petrol.

Cell membranes are your cells’ border control. They control what gets in and what gets out. They act as both the gatekeeper and the hostess.

Every cell in your body has a cell membrane and your body has a lot of cells. Experts think we have in the region of 30 trillion, and we want every one of these to have a healthy cell membrane. If your cell membranes are working correctly, they will let micronutrients in and waste products out. As well as supervising which molecules can enter and exit, most cell metabolism takes place in, on, or around this location. It’s like your very own production line inside you, manufacturing energy and proteins, and churning out waste products such as urea and toxins. 

The next thing to understand is that their structure is critical to how well they function. We don’t want them to be too rigid or nothing will get in, or out.  We also don’t want them too soft and floppy.  This might allow too much in or too much out and over time this could cause multiple issues.

So how can we nourish them and maintain their structure so they can function properly? Firstly, the fat they contain needs to be eaten, as the body cannot make it. Some of these fats have special functions such as the EFA’s. There are many arguments about the correct ratio of fats to eat in the diet but researchers generally agree that we tend to be more deficient in omega 3 which is found in fish, nuts, seeds and vegetable oils.

So by now I think you get the idea that I like my clients to achieve healthy cell membranes because “the stronger our cells the more resilient our selves”.

It’s easy to check our ratios with a simple finger prick test because the concentration in our blood has been found to strongly reflect our dietary intake.  The current European average for our omega 3 percentage is less than 4% but research confirms that 8% is optimum, and that this ratio is associated with a 90% reduction in risk of sudden cardiac death.

There is nothing like analytics to demonstrate to my clients (and me) that we either need to work harder on our diet or take targeted supplements to give our cells what they need to function tip top.

https://pubmed.ncbi.nlm.nih.gov/18541601

https://pubmed.ncbi.nlm.nih.gov/18541601

10 super healthy switches to boost nutrition

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