We promised you more details about stevia, and the sugar issue after the front page article in The Age last weekend. Sugar and its alternatives are a hot topic at the moment, so over the next few weeks we’d like to take you through a bit of a weekly mini-series about these issues:

- Why is sugar bad for us?
- Watch out for hidden sugars and ‘healthy sugars’
- Our thoughts on alternatives to sugar, including stevia and xylitol

So let’s start this week by defining a few things… When we talk about ‘sugar’ as we’ve come to know it, we are usually referring to cane sugar; white, brown or raw sugar that we add to hot drinks, baking, soft drinks and a whole host of commercially produced foods.  Cane sugar in chemistry terms is sucrose which is one molecule of fructose and one molecule of glucose joined together. Now, without getting too technical, fructose can exist as part of sucrose or on it’s own, which in very simple terms is fruit sugar.  Fructose itself has received particularly bad press recently, especially from David Gillespie, author of Sweet Poison. So with this, it’s worth mentioning that all those ‘healthy sugars’ such as dried fruit, honey, agave etc are still actually full of fructose, so we have to be careful of those too. More to come on that in coming weeks.

Until recently, as a general rule, if something tastes sweet, it most likely contains sugars or chemically made artificial sweeteners. There are quite a few nasty artificial sweeteners out there that have a whole set of issues of their own such as being linked to cancer and dysregulating blood sugar levels, but now there is also stevia and xylitol that are thought (at this stage) to be safe and useful alternatives. More to come on those in coming weeks too…

Some of the key health concerns with sugar, and many of these double for refined ‘white’ carbohydrates, are:
- inflammation throughout your whole body, leading to increased chance of cardiovascular disease and diabetes;
- increased body fat, especially in the abdominal region;
- disorders associated with blood sugar dysregulation such as macular degeneration (leading cause of blindness in Australia), energy slumps and mood swings;
- hormonal dysregulation due to both inflammation and high body fat e.g. PCOS;
- clogged up liver, leading to poor detoxification and therefore foggy head, moodiness, central weight and more…

So there’s some food for thought about sugar, where it’s hidden and what it does to us. How about trying a little experiment this week where you opt for good fats and protein rather than sugar to suffice your cravings and snack time hunger pangs, and see what effects it has on you? You could also try some stevia sprinkled on your porridge or in your coffee instead of sugar and see what you think. There are a few brands on the supermarket shelves these days and I think they’re great!

Karina x

Here is what Peta has to say about reflexology:

“You have probably seen the map of internal organs overlaid on a diagram of the foot. This is one of the basic theories of refexology, that by stimulating a specific area on the foot, we can affect the related part of the body. The oveall aim is to create homeostasis, or balance within the body, and this is usually manifest in a general sense of deep relaxation which envelops body and mind and of course the feet themselves. Mostly the treatment will be relaxing, but often some tenderness is present, which may or may not relate to problems being experienced in other parts of the body. As a remedial therapist, the reflexology I practice was developed by a physiotherapist called Eunice Ingham.

I was reminded just recently how profound the results of reflexology can be while I was treating one of the ladies at a Womens Health Seminar.  I was only at the point of giving this person an essential oil footbath and had not yet established what her areas of prioity were, when she asked me what I could tell from her feet. I had noted quite a significant hallux valgus (big toes bending towards the others) and so said that I suspect she may have some neck problems as this was the related area. She gasped and told me that she had been having problems for approx a month and only yesterday had a massage to try and relieve the situation but to no avail. My focus for the treatment was on her neck and spinal areas of the foot and to her surprise and my delight, by the end of 45minutes, we had alleviated the pain in her neck!

Not everybody will experience such a profound effect, but the sense of relaxation to body and mind makes it a useful modality that is often used successfully in nursing homes to address digestive sluggishnesss and insomnia amongst other things. It has been used in treatment for victims of stroke and can help with decreasing stress and anxiety.

And lets face it – the feet do so much for us, we should really appreciate them a little more as the foundation of getting most of us from A to B! And don’t talk to me about shoes…I will refer you to a podiatrist for an experts opinion on that (though of course I will tell you the basics…)”

1. Cultivate Happiness –are you waking up daily enjoying what lies ahead?  If not, why not?
2. Learn and experience new things - are you doing the same thing over and over?  Go on a holiday, start studying, engage in the hobby you have always wanted to do
3. Move – that is what your body is designed to do!  Move it EVERY DAY and don’t find an excuse. Studies have shown that vigorous aerobic exercise has anti-ageing effects.
4. Reduce your sugar intake right now!  -sugar, in particular fructose is a major accelerator of ageing.
5. Where are your emotions at?  Stress reduction and positive thinking are fundamental.  Your emotional state plays a role in nearly every physical disease there is. Just because you are getting away with the high stress load now doesn’t mean you will forever.  It will eventually catch up with you.
6. Take a high quality animal based omega 3 fat- population-based studies shown hat the closer you are to 1:1 ratio of omega 3 and omega -6 fats, the better your health and longevity.  Currently we overdo the omega 6 fats, the ratio is about 1:9!
7. Increase your anti-oxidant intake by supplementing with Co enzyme Q10 and also glutathione - you may not be able to find a glutathione supplement but it is naturally found in organic animal foods and eggs.  Another well researched anti-oxidant is called resveratrol which you can easily find in supplement form or make sure you are getting in lots of grape skin and seeds, raspberries, mulberries and organic peanuts.
8. Eating a rich plant based diet – never let a day go by without at least 5 serves of vegetables and a couple of serves of fruit.  Don’t underestimate their anti-oxidants and other powerful phytochemicals and nutrient qualities and what they can do for you internally.
9. Hydrate!  Lots of herbal, black and green tea and pure filtered water.  How much are you drinking every day?

Miso sauce: Place 2 tablespoons of miso (white miso, dark, or a combination of both), 1 tablespoon of tamari, and ½ tablespoon of sesame seeds in a bowl. Whisk dressing together with tablespoon of lemon juice and 1 tablespoon of water. Add more water if you need to.
Tahini sauce: In a small jar add a generous tablespoon of tahini, the same of water and squeeze of half a lemon. Shake vigorously until a smooth sauce forms. You may need to add more water.

Mix up your mash
Mash isn’t all about potatoes! Here are a couple of other awesome and quicker combos:

- Cauliflower & parsnip.Steam your cauliflower and parsnip (note that parsnip will take longer to steam), mash it. Add a slurp of olive oil and a little grated parmesan, salt and pepper. If you have a little more time you can chop a parsnip into small chunks, roast it until soft, then mash this (or puree if you have the right equipment) and add it to your steamed cauliflower – it has an even sweeter flavour.

- Sweet potato & pumpkin.Steam both and mash, adding a generous handful of chopped parsley, some soft goat’s feta and pepper stirred through at the end.

Kale time!  A beautiful winter vegetable full of powerful nutrients.
Stir-fry kale with balsamic
For this quick version you’ll need to chop the stalks out, then finely chop the leaves. Get your pan nice and hot with a drizzle of olive oil, add your kale and quickly stir-fry until your kale is nice and crispy, adding a splash of balsamic vinegar just towards the end. Voila!

Slow cooked kale
This version of kale allows you to leave a little more of the stalk in, so increases the fibre content a little which is good. We all here at JCN find it a very comforting wintery dish. Chop the really woody bits from the stalks, then roughly chop the rest into approx. 1cm wide pieces. Into a hot pan, add olive oil, kale and one or two cloves of crushed garlic. Toss it around occasionally until it all cooks down to about half the size and is really soft. This may take around 20-30 mins. Add salt, pepper and more oil to taste.

Roast veg
This really doesn’t have to be time consuming. Grab a zucchini, some large mushrooms, cauliflower, pumpkin, sweet potato, carrots and eggplant and chop them into roughly 3cm chunks. Throw them onto a tray (pop a piece of baking paper down you want; an easy clean up), drizzle with a little olive oil (optional), salt and pepper and bake at about 200C for around 20mins – these veggies really don’t take any longer than than. Just enough time to get changed and pop your washing on!  Great for your salad the next day too

Old school cooked cabbage with bacon
Finely chop your cabbage. Add a small chunk of butter to the pan, then your chopped bacon. Once it is starting to sizzle add your cabbage to the hot pan and toss it around so it’s coated with your butter and the salt from the bacon. You can do the same with Brussels sprouts and they are delicious but take a little longer to cook the bitterness away.

Susan’s share farmer has a dairy of Jersey cows.  How cool is this – Susan goes and collects from his vat fresh A2 milk.  This is her milk for her porridge, her teas, cooking and of course her delicious home made yoghurt.  When I visited Susan I tried it and boy it was something.

Thank you Susan for sharing with me and our followers   xox

Here is the email I received from Susan when I asked if we could get her recipe:

*please note I have inserted a couple of things in italics and links to websites where you can buy certain ingredients

Dear Johanna,

I am perfectly happy for you to share my Yoghurt Making style with anyone.

I have just mixed up 2 Litres for us using our share farmers A2 Jersey milk. It has not been pasteurized or homogenized. We collect it in glass jars from his big vat in his Dairy. The milk is delicious. I am rather haphazard in my measuring when making it, but this morning I accurately measured, so will give you these measurings.

(Guys – you are going to find it hard to find unpasturised milk, it is illegal in Australia for consumption but because Susan is sourcing it herself and using it only for herself it is totally fine… so if you can get your hands on some – go for it!! )

Home Made Yoghurt

.2L milk (preferably organic and nothing is stopping you from using goat or sheep milk here too, why not give it a go?)

.10 Tabs.EasyYo Powder (I highly recommend you use only the organic one here)

.4Tabs. Instant Powdered Milk. (I have found this organic one – Organic Times full cream milk powder – it reads really well and is going to be superior to supermarket ones) 

Heat milk to 65-70 degrees C.

Allow to cool slightly. ( still warm when you stick in a finger )

Place YoPlus powder and milk powder in jug and whisk in warm milk.

Pour into steralised glass jars (high temperature dishwashing is OK) with wide necks and cover top with alfoil.

Place into oven for 8-81/2 hours at 50 degrees until set.

Allow to cool and refrigerate.

YUMMY

I use a cappuccino thermometer to heat the milk. If you haven’t got one it is when the milk almost starts to produce bubbles

Any of the unsweetened “Easy Yo base and culture” sachets are nice. I love the organic natural one, and the Greek one. Low fat seems OK if you wish. I buy both, and can’t tell the difference. Sometimes I have no choice in my local IGA.

The Vanilla and apricot flavours are also lovely. I always buy the UNSWEETENED ones.

Any powdered milk is OK. I use Diploma Instant full cream or low fat.

Before I started using the lovely A2 jersey milk, I used to use UHT milk, either Full cream or skimmer. Both work.

These are great as you do not have to heat the milk; it is already sterile in its pack.

Good luck with this. It is simple. I often put it in before bed, and when I get up I can have warm yoghurt on my porridge.

DON’T ALWAYS BELIEVE THEM.

Food marketing companies are so savvy these days that with their sneaky labeling we are getting fooled in to buying things that say they ‘healthy’ but truly are not.  Yoghurt is absolutely a product that is heavily marketed in this way.

What do to?  You need to take 3 minutes out of your shopping time to TURN THE PRODUCT AROUND and READ THE LABEL!

OUR TIPS FOR YOGHURT SHOPPING

1. Your yoghurt choice should contain only a few ingredients these should be 1)pasturised milk and 2) culture (the lovely bugs – e.g. acidophilus and bifidus). Some also contain but not all –  milk solids.  Never ever buy flavoured yoghurt.

Yep – that is it – two ingredients

…. NOT: 102 (well, not quite but nearly)…like..

Where is the flavour you ask?  It is in there, the gorgeous creamy natural stuff is really amazing.  You just have to re-educate your taste buds.  You are addicted to sugar that is why you don’t initially like it.  It is the same sort of addiction that people have to alcohol, drugs and cigarettes.  Coming off sugar is tough and you aren’t going to like it much to begin with but we have some lovely ways you can help your taste buds adjust.  See below for our tips.

2. Don’t get sucked in to the flavoured ’fat free’ yoghurts, they are most likely filled with sugar (there are many forms of ‘sugar’ too so be careful (blog about that to come), anything that ends in ‘ose’ is a sugar, so stay away from that product.  Also, never buy a product with artificial sugars such as aspartame (951) (this is what diet drinks are full of).  Simplest thing is to stick with the rule of only buying a product in which you can a) read the ingredients and b) understand and know what the ingredients are. You don’t want to be loading yourself and your family up with, artificial stuff, non food thickeners, flavours and vegetable gums do you??

3. Try and always buy organic or biodynamic – you are therefore guaranteed that the animal has been fed only organic or biodynamic pastures and much less grain than conventional animals.  They would not have been loaded with anti-biotics or other growth promotants which your body and your own hormones in particular are going to thank you for.

4. Give alternative dairy sources a go such as goat, sheep or buffalo.  The proteins in these 3 diary sources can be more easily digested and those with cow diary intolerances may be able to get away with these alternatives.

5. Stay away from the organic flavoured yoghurts too – they will still contain sugar!

6. Vanilla yoghurt is still ‘flavoured’ and will contain added sugar.  Beware.

7. Full fat dairy will provide you with more absorbable calcium.  Don’t be afraid from the little bit of fat in full fat diary.  Most full fat dairy is 90%+ fat free anyway.  The extra natural fat will also help to satiate you.

8. Try Kefir - a european style yoghurt.  It is a little more runnier and most often contains more beneficial bacteria than regular yoghurt  Combine it with your yoghurt for breakfast (see cereal free start to the day recipe) or use an an alternative.  You will find this from speciality and organic grocers.

9. Please don’t start your children on flavoured yoghurt – give them the natural stuff right from the start, they all eat way too much sugar as it is.  I would suggest you start with goat yoghurt.

10. Your yoghurt should contain less than 8gm sugar per 100gm.  Remember artificial sugars isn’t counted in the ‘sugar’ amount so don’t be fooled!! It may have less than 8gm sugar per 100gm but full of artificial sugars such as aspartame (951).  Note that corn syrup is very high in the sugar fructose which is one of the worst sugars of call.

11. Look out for yoghurt made from A2 milk (from Jersey cows rather than Friesian’s). Studies are showing that the proteins in A2 milk are much easily digested and less reactive.

12. Why not make your own!! I will be back next week with a post on how to make your own… I am yet to try this but will, I promise.  My Aunt Susan and Nan Betty have recipes and make their own all of the time so I am going to be in touch with them and rack their brains.  Nothing like sharing family recipes!!

Our top cow yoghurt brands:

Elgaar Farm (use of some A2 milk) organic

Paris Creek (use of some A2 milk) organic

Barambah organic

Jalna Biodynamic natural

Jalna A2

Gippsland natural organic

Non cow dairy varieties we love:

Alpine natural goat yoghurt

Caprilac goat yoghurt

Shaw River buffalo yoghurt

Meredith dairy sheep yoghurt

CoYo coconut yoghurt

Helping your taste buds adjust to natural yoghurt

1. add a tablespoon or two frozen mushed up berries or fresh fruit of your choice
2. add 1 -2 tsp of honey or maple syrup (never regular sugar though)
3. finely grate dark chocolate over for a sweet after dinner treat
4. add some freshly squeezed orange juice, stir and freeze for at least an hour and you have instant ice-cream – orange flavour!
5. add some dried fruit finely chopped up with LSA (linseed, sunflower seed and almond meal)
6 add a handful of your favourite nut – you could slightly pan roast these before hand for some extra flavour
7. through in some shredded coconut and chopped kiwi fruit
8. add a couple of tablespoons of your favourite muesli for a mid afternoon pick me up

Unfortunately it’s rare that the retail version (which isn’t always cheaper I might add!) is going to achieve the therapeutic results we require. Without naming names (or brands in this case), here are a few common supplements
found on the retail shelves today and how they compare to
practitioner products.

Fish oils – A common dose found over the counter is approximately 180mg of EPA and 120mg of DHA per 1000mg tablet. Our fish oils of choice have 400mg of EPA and 200mg of DHA per tablet so they’re roughly twice the dose! It’s also crucial that the manufacturers have looked after the fish oils so they are not oxidized (making the therapeutic effects redundant) and to ensure that the mercury levels have been checked. We have all the technical data on hand to ensure that our preferred brands have these particulars well covered.

Magnesium – In order to get a decent dose of magnesium in a tablet, most manufacturers use the cheap and nasty magnesium oxide because you can fit more elemental magnesium (the amount your body gets) in the tablet. However, most people get loose stools from the oxide form of magnesium and it’s usually not as well absorbed. You’re much better off with a combo of different and better absorbed magnesium e.g. chelate, orotate, aspartate, and we actually prefer to use supplements that contain mostly magnesium diglycinate which is only found in practitioner products.

Mega B – There are lots of B multis out there and some may not be too bad, but here I’ve focused on one in particular that claims to be ‘mega’ in terms of B vitamins, but it has low folate and even lower B12 compared to what we recommend! Different people may need more of some Bs than others depending on what they’re taking them for, but so often in a B complex some of them just don’t stand up, with a dose that’s really suboptimal. The other concern with this is that some of these Bs are not in the best forms for optimal absorption.

Iron – there are a couple of commonly used supplements for iron. One of the main ones out there today uses ferrous sulphate and while the dosage is huge, it’s a poorly absorbed form of iron that really commonly gives people constipation, dark stools and tummy upset. Another one I looked at was a better form of iron (not top of the range either) but only contained 5mg per tablet which is an extremely low dose! We recommend about 40mg per day of iron chelate or iron diglycinate.

So, before you rush out and stock up on your next lot of supplements perhaps you could benefit from some advice from your friendly naturopath about what is best for you, to ensure you are getting the most bang for your buck and not wasting your time and energy knocking back a suboptimal handful of capsules.

So… here is my Chicken soup recipe for you to all enjoy.  Would love to hear what you think.

Ingredients

A good couple of cups of cooked chicken from broth

1 onion diced

1 long red chilli sliced

4 cloves garlic crushed and diced

4 cm of ginger diced

1 swede diced

1 fennel bulb diced

2 stalks of celery diced

2 carrots diced

1 cup swiss brown mushrooms

Sprinkling of arame seaweed (optional)

1 zucchini diced

1 – 1.5 L of your chicken broth

Freshly ground black pepper

Celtic sea salt

Fresh parsley

Method

In a heavy saucepan gently fry off onion, chilli, garlic and ginger until they become fragrant.  Add swede, fennel, celery and carrots and continue to gently brown.  (My mum always told me browning your vegetables at the start made soups that much more tastier).  I do this for about 8 minutes or so.

Then add the chicken broth and the rest of your vegetables and simmer for a good 15-20 minutes until all vegetables are nice and tender.  You may need to add extra water.

Season accordingly.

Before you serve add your cooked chicken so it can warm through thoroughly.

And viola!  You are done.  Serve with loads of fresh parsley.

Tips/cooking notes

• Feel free to use kombu seaweed instead, you can remove this at the end of cooking
• The chilli, ginger and garlic are all very important, they give this soup a lift and will also give you a lift!!
• Why not try some alternative vegetables, if you haven’t used swede or fennel for ages, thrown them in!
• If you don’t have swiss brown mushrooms, use regular ones, or if you want more medicinal properties use fresh shitake or reishi.
• Don’t leave any juice in the bottom of your bowl.  Sip every last mouthful.  It is way better than a cold and flu tablet!

– Chicken Broth –

Ingredients

1.5kg organic and free range chicken

2 stalks of celery with leaves attached

2 carrots

Rind of half lemon

1tsp of whole peppercorns

5 stalks of fresh parsley

4 stalks of fresh thyme

3 tablespoons of apple cider vinegar

2.5L of cold filtered water

5 dried shitake mushrooms

3 bay leaves

1 brown onion halved (keep brown outer layer on)

Method

Place all ingredients in to a large pot.  Bring to simmer and maintain a very gentle simmer for at least 4 hours.
During the simmering processes skim any impurities or fat that may rise to the surface of the water.
After at lease 4 hours remove the chicken and then strain the rest of the stock into a pot that you are going to make your soup in or another container that fits in your fridge.  Place stock in the fridge.  The remaining fat will congeal on the surface of the stock.  Remove this.

If you are not going to use all of the stock immediately place in freezer proof bags or containers in 500ml portions to use as needed.  Or freeze in a ice block tray – these individual frozen portions of chicken stock are awesome for when you need to add a little extra flavour and nutrition to curries, stir fries or sauces.

The chicken – once cooled removed all meat from the chicken carcass.  Again, freeze in individual portions the meat that you are not going to use immediately.

Your chicken broth and chicken pieces are now ready for your soup!

Tips / Nutrition notes

The beauty of some of these gorgeous ingredients:

Organic and free range chicken – a very easily digested and rich source of white protein.  Organic means you are not going to get any of the nasties that come with non organic chicken such as anti-biotics by-products, plus the chicken would have lived off mostly grass, much better than inflammatory grains.  Also, don’t forget to eat the joints and cartilage whilst you are pulling it apart.! – this stuff is awesome for your joints and cartilage!  Also great for you immune system

Lemon rind – contains limonene, an anti-cancer compound

Whole peppercorns – a warming and great for the metabolism!

Parsley – is a full of chlorophyll and hence a lovely blood cleanser, it is also rich in iron

Thyme – is a potent anti-microbial herb and great for fighting those bugs!

Apple cider vinegar – will help you digest the stock and absorb all of it’s nutrition.  The vinegar also assists in drawing minerals such as magnesium, calcium and potassium out of the broth ingredients

Filtered water – hello hydration!

Shitake mushrooms – has amazing anti-cancer and immune boosting properties

Brown onion halved (keep brown outler layer on) – contains phytochemcials called allicin and quercetin – both of which have powerful immune stimulating properties

Making your own chicken broth is not only going to be great for your immune system (it will boost your immune system and help it to prevent colds but also assist you with getting you over your cold more quickly as well as work on any autoimmune conditions), but it will also provide you with a wonderful dose of protein for your muscles and protein will help reduce those sugar cravings.  It is extremely warming and beneficial for your digestive system too!.  One other nice benefit – it will save you money.. have you seen how much good quality stock is?

*No fuss, speedy chicken stock…

When you next make a roast chicken keep the carcass and any bits and pieces that go along with it – i.e. left over roasted onion, carrot and anything you stuffed in it such as garlic, herbs, lemon etc.  Pop in a freezer bag and freeze.  Over time, you will build up your carcass supply… once you have a few, put them in a large pot, cover with water and simmer just as is for at least a few hours.   You can add extras as above but if you don’t have them, don’t stress, it will still be deliciously tasty and it requires very little thinking!

This program has been designed for people who want to make a big shift in their wellbeing.

Barre Body is a complete workout, integrating light cardio, strength training and flexibility in a beautiful blend of yoga and ballet barre conditioning. This coupled with the holistic approach that JCN will take to resetting your eating habits and addressing health imbalances, will deliver strong results.

Bootcamp is a structured and disciplined 6 or 10 week program where you will be guided, inspired and challenged to achieve your health goals.

Transform your body

Your body today is completely different from the body you had 7 years ago. Your cells regenerate at different rates, but science shows that your entire body – each tiny little cell – regenerates every 7 or so years, with 99% of the regeneration happening every year. How beautiful (and what an amazing opportunity) is that? A completely different body every year.

While on the program you will address (with love of course) your current body; eating habits and food choices, exercise program, stress and emotional health, skin nourishment, and any existing health issues or imbalances will come under fire with the help of natural supplements if necessary and loads of support from the team… and a goal of beginning your transformation to a completely new body.

Choose your bootcamp goal

We offer the program with a choice of focus: detox or weight loss. Choose your goal and our tailored programs will motivate you to achieve your goal.

Rest assured that both programs will naturally detoxify your body and help you reach your natural ideal body weight, but if you have a feeling that your system needs an extra good squeaky clean on the inside then you might choose the detox, but if you really want to focus all your attention on burning fat then you might choose the weight loss program.

DETOX
This program is a tried and true digestive system cleanse, liver detox and more… and will help to clear tummy troubles, headaches, skin complains and hormonal imbalances.

WEIGHT LOSS
We utilise the technology of the well known Shake-it program which is a simple and sure fire way to monitor your fat burning, ensuring you’ve got all the nutrients you need for this, as well as checking that your body is in the ‘fat burning zone’ along the way!

Choose your time-frame

The bootcamp program is offered in 6 and 10 week formats. It’s completely up to you to decide how long you want to focus on making your transformation.

Included in the program

• Unlimited weekly Barre Body classes (we recommend 3-4 per week for maximum results)
• 1 hour wellbeing assessment/initial consultation at JCN  where you will set your program goal
• Fortnightly 20 minute check-in consultations at JCN
• Weekly 15 minute ‘weigh ins’ with VLA report to measure body fat, muscle mass, hydration, muscle and cell quality changes. View sample report.
• Detox or weight loss program booklet, recipes and guidelines
• endota spa facial (Peel & Go for 6 week program and Spa Peel facial for 10 week program – see treatment menu)

The truly unique thing about this program is that you will be able to track and see your results from week to week. The weekly VLA report provides tangible evidence to show changes in your body’s fat and muscle mass, muscle and cellular health and hydration.

Cost

$110 per week (direct debit for 6 or 10 weeks).

Start date

The program is tailored individually for you, so you can choose to suit when it suits you. Don’t worry if you have events or parties during the program; we will help you work around these. It’s more important to get started than it is to find the “perfect” timing.

Book me in!