Posts Tagged ‘anti-inflammatory foods’

Glutathione: A List of the Most Potent Inhibiting and Inducing Anti-oxidant Foods and Bioactives

Glutathione: A List of the Most Potent Inhibiting and Inducing Anti-oxidant Foods and Bioactives

July 2, 2015  |  Blog, Drug Intolerance  |  1 Comment

This post on glutathione: a list of the most potent inhibiting and inducing anti-oxidant foods and bioactives, is a companion to CYP450 Enzymes: A Complete List of the Most Potent Inhibiting and Inducing Foods and Bioactives.

Those of you who are regular readers of my blog will know that glutathione is to me what turmeric or quercetin is to others. I can literally feel a dramatic difference in my health and wellbeing.

Whilst it has become abundantly clear to me that the trigger of my mast cell activation was CYP450 mutations (a Phase 1 Liver issue) and prescription medication (which resulted in a toxic shock due to the CYP450 mutation), it is also abundantly clear to me that my body laps up glutathione and anti-oxidants.

Why? Because glutathione and anti-oxidants are critical to detoxification.

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My New E-Book Super-nutrient Smoothies is Here

Today I am releasing my new e-book Super-nutrient Smoothies which is available for download on all major book selling platforms. It is also available via a pdf from this website.

product - Super-Nutrients Smoothies

Available on


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mimosa duck eggs histamine recipes

Mimosa Duck Eggs

This little breakfast dish is so brimming with glutathione rich nutrition.

Asparagus, watercress, capers, and duck eggs, have two things in common. They are each individually extremely high in glutathione and they are a marriage made in heaven.

Eggs (and particularly egg whites) are often problematic, on a low histamine diet.  I do tolerate duck eggs so I eat them.

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zucchini pasta histamine recipes

Zucchini Pasta, with Butter, Garlic, Capers, and Basil

There is a large raw food movement here in Byron Bay. I don’t do well on a 100% raw food diet although many people do. Each to their own I say.

One of the gifts of the raw food movement to culinary creation is the Zucchini noodle. It really tastes just like pasta on the palette.

I like to use yellow zucchinis (rather than green) as they give the same colour as well. The trick to spiralising them is to choose a zucchini that is straight and of a medium size. Too large and it will be full of seeds, and too small or crooked and it will be difficult to operate the spiralizer.

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