"Welcome to Nutritionhelp - supporting health for 26 years."
Erica White DipION, FBANT, Nutritionhelp Founder


How to Clean Vegetables and Fruit Tue 3rd Jul, 2012 - 8:31am by Emma Cockrell

  Having looked over the past few weeks at which vegetable and fruit are most or least affected by pesticide residue, we come to consider how we should actually clean and wash the fresh produce. It seems that there is an abundance of contradicting information, but perhaps the most important factor is that all vegetables […]

Sweet Potato in the Clean Fifteen Mon 2nd Jul, 2012 - 2:40pm by Emma Cockrell

  The thick skin, that needs to be peeled, protects the sweet potato from pesticide residue, bringing it into the list of fruit and vegetables least contaminated by chemicals. Sweet potatoes contain beta carotene and cutting them into 1/2-inch slices and steaming them for just 7 minutes not only brings out their great flavor but […]

Hidden Antibiotics Fri 22nd Jun, 2012 - 6:01am by Emma Cockrell

Dr. Mercola talks about ‘hidden’ antibiotics and his reason for recommending organic produce: Unfortunately, the greatest danger posed by antibiotics does not actually come from prescribed courses of antibiotics, which you have some control over, but rather from the food you eat. The prevalence of antibiotics in both meats and vegetables has the potential to throw […]

Broccoli in the Clean Fifiteen Thu 21st Jun, 2012 - 8:14am by Emma Cockrell

  Broccoli crops face fewer pest threats, which means less pesticide spraying leading to a low level of residue. Broccoli is a wonderful vegetable to include regularly in meals for a number of reasons. The fibre-related components in lightly steamed broccoli bind together with bile acids in the digestive tract, making it easier for bile acids to be excreted, […]

What You Should Know About Antibiotics Wed 20th Jun, 2012 - 8:05am by Emma Cockrell

  Dr. Mercola writes: It’s important to recognize that antibiotics are indiscriminate bactericidal agents, meaning they kill all bacteria, both beneficial and pathologic, and many of the immediate and long-term side effects are related to this fact. By killing off the beneficial bacteria in your gut, antibiotics have a detrimental effect on your overall immune […]

Tomatoes with Low Pesticide Residue? Mon 18th Jun, 2012 - 6:42am by Emma Cockrell

  Over recent years tomatoes have swung between the ‘dirty dozen’ list and the ‘Clean Fifteen’. Currently US data puts them as ‘clean’, with a relatively low level of pesticide residue, but results in the UK may well be different. If I am not using home-grown tomatoes ( you may still be able to pick […]

Papaya and Watermelon in the Clean Fifiteen Fri 15th Jun, 2012 - 9:39am by Emma Cockrell

  The thick skin of the papaya and the tough rind of the watermelon provide a natural defence to any chemicals. It is always a good idea to wash well before slicing to prevent the transfer of any pesticide residue, dirt or bacteria from the knife onto the flesh. While we are considering these fruits […]

Why our Food is Making us Fat Tue 12th Jun, 2012 - 7:40am by Emma Cockrell

A helpful article in the Guardian, reporting on just some of the issues with sugar. I have copied extracts below.   … On average, in the UK, we are all – every man, woman and child – three stone heavier than we were in the mid-60s. We haven’t noticed it happening, but this glacial shift has been […]

Aubergine is 'Clean' Mon 11th Jun, 2012 - 4:33pm by Emma Cockrell

  Aubergine is apparently  is among the vegetables least likely contaminated by pesticides. As part of the night shade family with tomatoes, peppers and potatoes, some people may find they feel better without including these vegetables in the diet.  Get in touch if you think they may be factoring in your current health status.  For […]

Cabbage in the Clean Fifteen Mon 11th Jun, 2012 - 8:15am by Emma Cockrell

  Cabbage is a crop which simply requires less pesticide spraying, therefore carries a low pesticide residue, putting it into the ‘clean fifteen’.  Cabbage comes in a number of varieties including red, green and savoy, and regularly including each of them may provide a cross section of glucosinolates. Glucosinolates are found in broccoli, brussels sprouts, cabbage, cauliflower […]