About the Author
Patrick Holford
Britain’s leading expert and commentator on natural health
Patrick Holford is Britain’s leading thinker and commentator on new approaches to health and nutrition. He is the founder of the Institute for Optimum Nutrition and the author of over 30 books.
- guest-blogs
Hangover cures that work
It’s the season to drink and be merry, but there’s a good and a bad side to alcohol. Moderate drinkers have a lower risk of a number of diseases, including heart disease and dementia.
- guest-blogs
The dangers of a vegan diet
Sometimes it’s hard to be a vegan. There are three key nutrients a vegan diet struggles to provide enough of: vitamin B12, vitamin D and omega-3 fats.
- guest-blogs
Winning the cold war
Despite the anti-vitamin propaganda, vitamin C actually works – depending on the dose. That’s the conclusion of the most recent and most thorough review published this year by Professor Harri Hemila from the University of Helsinki, including a clear exposé of the flaws that were used to falsely discredit vitamin C.
- guest-blogs
Legalise Nutrition
Let’s seize on Brexit as an opportunity to legalise good nutrition and outlaw bad food, says Patrick Holford.
- guest-blogs
No gain without grain?
Is it time we stopped blaming all grains and acknowledge that they have been part of humanity’s evolution for the last million years? asks Patrick Holford.
- guest-blogs
Is moringa the ‘superfood of superfoods’?
Is moringa the ‘superfood of superfoods’? asks Patrick Holford
- guest-blogs
How to lengthen your life and your telomeres
The process of making a new cell in your body starts by copying the map of how to build that cell, which is contained in a package of DNA strands called a chromosome.
- guest-blogs
What’s wrong with wheat?
The ‘convention’ is that wholegrains should be a major part of our diet and that a small fraction of people, one in 3,000, are intolerant to wheat gluten (coeliac disease). Every part of this sentence is wrong and I’d like to explain why. Firstly, the wheat you eat today bears little resemblance to the wheat […]
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