Wendy Urwin Nutrition

the functional approach to health care

Wendy Urwin is a Nutrition Practitioner practising functional and lifestyle medicine from her base in the north of Scotland.

 

She offers personal health consultations and private testing to support clients with chronic health complaints, or those who wish to optimise health, reduce disease risk, improve their mental or physical performance.

Slash sick leave and improve workplace productivity with Wendy’s corporate health schemes available in Highland, Moray and Aberdeen-shire. Educational talks are available and can be tailored to suit all ages.

Wendy is registered with CNHC (will accept GP referrals) and is a full professional member of BANT (British Association for Nutrition and Lifestyle Medicine).

Nutritional therapy is an integrative complementary therapy which supports the health and well being of the whole person by identifying and addressing the root cause of ill health rather than treating the symptoms with a ‘sticking plaster’ approach. Each client is treated as a unique individual and their specific needs are identified and assessed. This personalised approach means nutritional therapy can be used to support most health complaints and is suitable for both children and adults.

Nutritional therapy is not intended as a replacement for medical advice; clients with ‘red flag’ signs or symptoms will be referred to their GP. Nutrition practitioners frequently work alongside a medical professional and will communicate with other healthcare professionals involved in the client’s care to explain any therapy programme that has been provided.

 

Food intolerance testing is popular means of identifying problem foods which may be causing distressing symptoms such as stomach pains, bloating, constipation, skin problems, fatigue and headaches. We offer reliable finger-prick blood tests to assess immune reactivity to a selection of commonly eaten foods.

Blood, stool, urine and saliva tests are available to assess nutritional status, hormone balance, cardiovascular risk, metabolic function, heavy metal toxicity, gut function and bone health. Analysis is carried out at reputable laboratories in the UK, USA and Europe.

Contact Wendy to arrange a FREE no obligation 15 minute telephone consultation.

 

 

Wendy Urwin Nutrition on Facebook:

1 month ago

Wendy Urwin Nutrition
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3 months ago

Wendy Urwin Nutrition

Are you Dairy Free or cutting down on dairy?
Prefer the idea of Cashew products rather then eating cream?

The current trend towards vegan diets has cashew replacing cream. Below are recipes for cashew cream, yoghurt and nut butter. All easy to make and delicious why don't you give one a try?

Cashew Products

NOTE – though these recipes are for cashews there is no reason that you couldn’t substitute for another nut or seed.

Cashew Cream
Ingredients
1 cup whole raw cashews
Plain clean water
Natural vanilla essence (optional)

Method
Place cashews overnight in a bowl of water in the refrigerator (use bottled water in you are on a mains supply and don’t own a filter. In the morning drain and wash cashews and place in a food processor and cover with fresh, clean water. Add a few drops of vanilla essence if required. Process until smooth – you may wish to pass this mixture through a sieve. If you require a thinner mix just add more water. If you would like to sweeten this mix add some agave syrup.
IDEAS
If the vanilla has been omitted (or you can add some at a later date to the rest of the mix) dilute and add a little shoyu and perhaps other herbs and seasonings to make a delicious salad dressing.

Cashew Yoghurt
Ingredients
1 cup raw cashews
1 cup water
¼ tsp probiotic powder

Method
Mix the ingredients together and leave fermenting overnight.
Blitz in the morning before eating it.
Refrigerate
Use within a couple of days

Cashew Nut Butter
Ingredients
300gram unsalted cashews
6 tsp oil of choice (avocado, olive, good quality sunflower,etc)
Seasoning as desired

Method
Place cashews into a food processor and blend on high speed until the nuts are chunky. Add the oil and continue to blend to a smooth glossy butter.

This can be used on small oatcakes and eaten along with apple slices or strawberries, grapes, etc. Optionally coat veggie crudities in the butter such as carrots, celery, peppers, cucumber, etc
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6 months ago

Wendy Urwin Nutrition

A great explanation why avoiding sugary food is vital for reducing pain associated with arthritis, fibromyalgia and other painful conditions.

The Abbeyfields Clinic
Take 2 minutes out of your day to learn how too much sugar in your diet affects your pain/inflammation.

To view our next 2 minute video on the impact good quality sleep has on your pain please follow this link: tinyurl.com/yddus48r
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