Introducing Nina Weatherill, our in-house nutritionist
We are delighted to welcome the newest of member of our team to you all, Nina Weatherill. Nina loves fermented food nearly as much as we do, but knows a lot more about gut health than us, which is why we’re thrilled that she’s recently joined here us at Jones.
Nina is a registered and qualified nutritional therapist who specialises in gut and hormonal health. Having studied at the gold standard Institute for Optimum Nutrition (ION) for three years, she has set up and is running her own online clinic (Nina Nutrition), having graduated in 2020.
But why have you got a nutritionist on board?
Here at Jones we are super keen for you to learn why helping your gut helps your health. Why? Because understanding why we need to do something means that we’re more likely to do, and we all want (and need) to keep ourselves healthy. Nina’s had real success with helping clients change their habits to improve their gut health, and we believe her, so we’re sharing this fact with you too.
More of more, not less
Variety and abundance of plant foods is key to a healthy gut. Fermented foods not only contain a healthy dose of the beneficial probiotic bacteria themselves, they also encourage the environment they like to live in. Just like humans, if the location isn’t right, the bacteria won’t thrive.
Before the invention of the fridge, people ate fermented foods daily as part of their diet since it was a method to preserve foods. What they probably didn’t realise was that these foods helped to keep maintain their gut and overall health too.
Having more of more different types of vegetables and fruits will benefit these bacteria, as they all like eating different foods. When was the last time you ate laverbread? Never tried it? A good dollop of Welsh Kimchi contains 6 different plant foods, including laverbread. Our Kimchi will certainly help you on your quest for more of more today!
Dietary diversity is important for our health.
Here are 6 good reasons:
1. Decreased disease risk: Plant foods provide thousands of phytochemicals and a multitude of vitamins and minerals. When these Limited micronutrients can increase the risk of deficiencies.1
2. A healthy gut microbiome: plant foods contain fibre, which feed the billions of bacteria in your gut. The more varied the bacteria present, the healthier your digestion. Increased diversity in plant foods eaten correlates with a more robust microbiome.
3. Lower food intolerance or allergy risk: A more diverse diet creates a stronger immune system, decreasing allergic rhinitis and asthma.3 It also allows your digestive tract to rest from always digesting the same foods, which can lead to food intolerances.
4. 1 + 1 = 5 (nutrition synergy): Vitamins do not work alone - compounds work better when eaten at the same time within whole-foods. This creates antioxidant and anti-cancer effects.4
5. Lower inflammation: inflammation is associated with chronic disease, including heart disease and diabetes. Reducing inflammation helps prevent these conditions.5
6. Reduced Oxidative stress: oxidative stress damages cells and tissues, particularly in DNA leading to chronic disease. Antioxidants are found in plant foods and can combat oxidative stress.6
A bit about Nina
Nina is a real foodie, and has had a life-time of enjoying cooking in the kitchen and learnt a lot from a brief four years in the catering industry. Now, Nina is a working mum with two hungry boys and a husband with high expectations of ‘what’s for supper’. This means that she understands the challenges of juggling many plates (literally!). Plus, needing to serve up tasty, nutritious and satisfying food that everyone will enjoy eating, every day. She loves to get out every day with their gorgeous yellow lab-cocker cross (looks like a cute 5-month Labrador), Tangle.
A note from Nina:
“I am truly passionate about gut health. “Let food be thy medicine, and let medicine be thy food” is a commonly used quote from Hippocrates because it’s so true. Food is both your body’s fuel and information for your DNA, so it affects both your body and your life – for better or worse. The foods you eat switches your genes on and off, affecting your current and future health with every mouthful.”
Optimising gut health is essential in clients
Working with clients, I always start with their improving their gut health as it is the foundation for improving health. Optimal digestion allows healing of all the other body systems to begin. As part of my mission in getting to the root cause of clients’ health issues and restoring their ability to live life to the full, improving people’s gut health is absolutely essential.
Fermented foods – so easy to use!
I love fermented foods - they are so easy to add into any meals and the Jones apple cider vinegar tonic is now my favourite way to start the day. I’m writing this at 3:30pm and I’m already waiting for my next shot in the morning! I had a vegetable soup for lunch today. Tasty as it was, it was immeasurably lifted both in flavour and nutrient-content by the organic fermented turmeric slaw. It’s a no brainer for all meals now. Even my husband (a typical husband, reluctant to change), now can’t wait to taste the next jar in the fridge.
Jones’ values and mine
I found out about Jones via a close family friend while it was in its infancy back in 2019. Anna has infectious enthusiasm of the importance of gut health and her products help support this. She is also one of those special energising and motivating people that I knew if I had the opportunity to work with her that I should grab it with both hands.
Gut health and great taste are at the heart of everything Jones do. And they’re completely authentic too. These values resonate closely with mine and I am delighted to be small part of Jones. Thank you for having me as part of your team!”
Ask the nutritionist
What have you always to know about fermented foods and gut health? If you have any burning questions for Nina about gut health or want to know more about Jones and or our products, please get in touch! We are busy planning future blogs on gut health and nutrition topics. However, if you have any suggestions, please let us know, we would love to hear from you.
Nina’s recipe – I haven’t done a recipe that included the ferments, but goes with…
I’ve recently made a delicious chicken liver pate. It is nutrient-dense and is especially high in protein, iron and B12, which can help keep energy levels high. The nutrients are also more easily absorbed as they have been whizzed to a smooth paste. You can prepare it in advance and even freeze it in portions (e.g. in a ramekin) ready for another time. It goes beautifully with any of the Jones ferments for a quick yet tasty lunch that will help keep you full until supper. My favourite so far with this is probably the turmeric fermented slaw. What’s yours?
Chicken liver pate recipe
3 gloves garlic, crushed.
2 red onions, diced
3 tbsp olive oil
300g chestnut mushrooms, roughly chopped
1 tsp salt
6 fresh sage leaves, chopped,
300g organic chicken livers, roughly chopped.
1. In a heavy-bottomed saucepan fry the garlic and onions in the olive oil over a low heat until soft. Add the mushrooms and cook on a medium heat for 5 minutes until the mushrooms are also soft.
2. Add the salt, sage, chicken livers and mix in. Cover with a lid and gently cook for 15 minutes, stirring occasionally, until the livers are thoroughly cooked (no longer pink in the middle). Remove the lid and allow to cool.
3. Transfer the mix into a blender - keep some cooking juices back and add enough to make the right consistency, then blend until smooth.
4. Cool and leave in the fridge to thicken. Garnish with sage leaves. Eat within 3 days.
References:
1. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1693790/
2. https://pubmed.ncbi.nlm.nih.gov/25156389/
3. https://doi.org/10.1016/j.jaci.2013.12.1069
4. https://pubmed.ncbi.nlm.nih.gov/15570057/