Symprove Spotlight Series

I was honoured to be asked to take part in Symprove’s Spotlight Series and share my expertise on plant based eating and gut health. Symprove is one of the most widely researched and evidenced based probiotic supplements. Probiotics supplements populate the gut with  ‘good’ gut bacteria. And a healthy digestive tract is needed to support many processes such as immune function and cardiovascular health

This interview is on  ‘plant based eating’ and the microbiome. Plant foods are essentially ‘pre biotics’. They are rich in fibre and phytonutrients which ‘feed’ the good bacteria. But did you know the term ‘plant based eating’ actually describes a whole spectrum of eating habits and not just veganism? 

Read on for more detail on

  • The latest research/recommendations regarding plant-based eating and gut health
  • Which types of plant-foods that are particularly beneficial for gut health 
  • Whether vegans have healthier gut microbiomes and overall gut health compared with non-vegans?
  • Simple and practical suggestions to eat more plant-based foods
  • Which nutrients should to be aware of on a vegan/plant-based diet

Vegan Patients with Nutrition Support – A Dietitian’s Perspective

Interview with Aymes Nutrition

It was great to be interviewed by Aymes. This UK wide supplement company is leading the way with vegan oral nutrition supplements. In my interview I share my approach to achieving a sustainable diet, the challenges faced by malnourished vegan patients and my top tips for a plant based diet.

As someone who has been in the field of nutrition for decades,  it’s exciting to see the whole landscape of clinical nutrition and dietetics develop to meet consumer demand for such products. Commercial vegan supplement drinks have been on the market for sometime but these clinical products are carefully formulated with malnutrition in mind. When I practised as a clinical Dietitian (a few years ago now !! ) We only had access to supplements that used whey (milk proteins). The plant protein used in these products is soya. The fat is palm oil – I was pleased to find out it is RSPO certified sustainable palm oil . Developments like this reduce the worries and potential barriers for vegans experiencing malnutrition in hospitals or undernutrition at home. 

As a Clinical Dietitian I worked in the area of nutrition support and still use these skills in my individual consultations today. 

If you are interested in a consultation, please get in touch here

The Marriage of Nutrition and Osteopathy

I’m delighted to join Halos Osteopathy as their team nutritionist.

Good nutrition is the foundation of musculoskeletal health. I work with their clients to develop tailored plans which promote recovery and build physical resilience.

What might this mean in practice? For some, it could be targeted nutritional strategies to support inflammation resolution. For others it might mean bespoke meal planning.

The Halos clinic is based in Oxted but I also offer nutritional services for osteopath clients around the UK on a remote basis.

My CBD interview

CBD and food

What is CBD?

CBD is short for cannabidiol.

CBD is a plant chemical or ‘active ingredient’ that comes from Hemp and Marijuana plants (which are different but both botanically related).

CBD is found in the stalks, leaves and flowers (but not seeds) of Hemp plants.  It is extracted and put into a ‘carrier’ oil which is then sold for commercial use. The products can then be diffused or added in various ways to other foods.

Will it get me high?

No, only the Marijuana plant has THC (the ingredient that gets you high). The CBD used in food products is only allowed to be sourced from Hemp plants (not Maijuana).

What’s the difference between CBD oil and hemp oil?

CBD oil is very different from Hemp oil. Hemp oil is simply the oil extracted from the Hemp seed which does not contain CBD. In some ways it’s similar to the simple rapeseed or sunflower seed oil. CBD oil is an extraction of CBD which is added to a separate carrier oil.

What are its health benefits and are they proven?

In some clinical trials, CBD has been shown to promote the following health benefits:

  • inflammatory and anti-inflammatory responses
  • pain and analgesic effects
  • mood regulation

However, the strength and quality of CBD in commercial foods is unlikely to match that of those used in clinical trials. Therefore it’s far too early to rely on health claims and hence prescribe these products at the moment. Many ‘CBD’ foods are high in fat and sugar so it can be hard to justify their use.

I was recently interviewed for Channel 4’s Food Unwrapped programme. The discussion was about CBD in foods and its effect on the human body. See below for a summary of what Kate Quilton and I discussed.

My interview on Food Unwrapped about CBD

For more information on my background and training, please visit here

Clinic4Sport picture


clinic4sport logo

I’m delighted to be working alongside my trusted friend and colleague Samia Gomez with her team at Clinic4Sport.

Their clinic offers sports injury rehabilitation and physical therapy following stem cell treatment.

Optimum nutrition is crucial for success in each of these areas.

I am able to offer a wide range of consultation packages, either face to face or online. 

Feel free to get in touch if you are interested in a consultation.

The danger of monocultures

The Sustainability of Bananas

Like much of the UK population, bananas are my favourite fruit. They’re packed with potassium, Vitamin B6 and many other vitamins, minerals and phytonutrients. They make a perfect snack to sustain energy levels thanks to a combination of ‘quick’ and ‘slow’ releasing sugars. To meet our desire for this fabulous fruit we import around 5 billion bananas into the UK every year!

Environmental credentials

In terms of sustainability, bananas have a fairly low environmental impact. This is due to their low carbon footprint which is estimated at 0.48 kg CO2e per kilo. If we compare this to UK tomatoes (grown in greenhouses) which are 2.5 kg CO2e per kilo, this seems quite small. Bananas are energy efficient as they use natural sunlight to grow. They also come with their own tough skin which acts as natural packaging. This is favourable compared to soft berries that need plastic packaging to keep them in perfect condition.

The drama

Global plantations are now under serious threat from Panama disease. Major companies such as Fyfes and Del Monte, have become over-reliant on growing just one species known as the Cavendish. This variety is popular because it was (at first) disease resistant, easy to grow, easy to transport and sweet. Global production methods which rely growing only one species (monoculture) can be problematic. Bananas have become a monoculture crop. Planting the same crop in the same place each year drains nutrients from the soil. This is because nutrients are not naturally replenished as with polyculture and crop rotation techniques. As monoculture soils need more fertilisers it keeps the artificial cycle of nutrient depletion and repletion going. Furthermore, when disease strikes all the plants are susceptible and killed off in one go as there is no natural variety to limit the damage.  All that’s left is infertile waste land.

Panama disease is now spreading rapidly throughout plantations and threatening the survival of this Cavendish variety. So far it’s spread through Sout- East Asia, China, Australia and Africa. It seems like a ‘no brainer’ but if banana plantations diversified species then one disease wouldn’t have such a disastrous effect.

So what can we do?

It’s tricky as we are at the mercy of what industry provides us! However, if consumers are willing to try new varieties it may encourage producers and suppliers to invest in these crops meaning we will have a more secure supply in the long term.

There are some alternative varieties to the Cavendish such as the ‘Latundan‘ banana (also known as Tundan/Apple Bananas) and these can already be found in some supermarkets.

If you’re working for a food company or retail chain, find ways to identify, sample and try new varieties of banana. Whether this be for new product formulation or simply to be marketed straight to the consumer. This will help our banana supply be more sustainable in the long term.

I offer consultation services to the food industry including: Product Development, Menu Design, Supply Chain Analysis and Sustainability Cooordination. If you would like best-in-class guidance on this or any foods, please get in touch.


  • How Bad Are Bananas? The Carbon Footprint of Everything (Mike Berners-Lee, 2010)
  • Coop life cycle analysis (2009)

Harriets of Hove store

Harriet’s of Hove – reducing waste in Brighton and Hove

Meet the owner and find out why reducing waste could never be easier

There has been an explosion of ‘zero waste’ shops in the past 5 years thanks to an increasing consumer awareness of environmental issues and the ‘war on plastic’. Harriets of Hove is one such shop and is a real gem in the heart of BN3.

I was particularly interested in talking Harriet as I’d heard on the grapevine she was an NHS nurse. Having worked in the NHS myself I was keen to explore her thoughts on the medical profession and the environmental sciences which, historically, have been worlds apart. Similar to me, Harriet witnessed first hand the environmental impact of the NHS. Our chat reminded me of why I moved into the area of sustainability. I was horrified at the amount hospital food that was wasted and the use of cheap, factory farmed meats.

Harriets Of Hove
Louise and Harriet

For Harriet, seeing the sheer amount of disposed plastic lead to the epiphany that ultimately resulted in her pantry. Despite taking up a role as a NHS sustainability ambassador she was frustrated how slow it was to change. On top of this, Harriet struggled to fit in ‘zero-waste’ shopping with nursing shifts as it was time consuming. Going it alone and setting up her own business seemed like the ideal solution.

Walking into the pantry you are faced with a wonderful display of plastic-free/eco goodies. The refillable products range from floor cleaner to shampoo. Harriet tries to source local, environmentally friendly brands such as the Green Goddess. There’s also an enticing range of dried fruit, nuts and seeds. Despite  90’s dance music playing in the background the shop had had a tranquil feel! Customers took their time to browse, chatting about the products and environmental issues. As I spent more time there I couldn’t help but feel that shopping in this way is a much more socially enriched experience than going to other, larger retail outlets.

facts about Harriet and her plastic free pantry

It was great to meet Harriet and we had so much to chat about. Understandably she is really enthusiastic about her shop, products and team. I’ve chosen some great facts from our interview:

  • It only took 3 months to take her dream of having her own ‘zero waste’ shop to a reality. She describes the whole process as ‘really fun and exhilarating’.
  • Her refills are very affordable. I witnessed myself the nervousness of a new shopper re-filling their plastic container and the pleasant surprise when it came back “much less than I imagined!” As Harriet quite rightly pointed out “if it was expensive it wouldn’t be good for business”.
  • Every product has a story. Many brands have started with people who have wanted to make real change for the good.
  • Harriet stocks a wide range of goods from soap to olive oil. I particularly liked the toothclean tablets (tubes are impossible to recycle!)
  • If you can’t get into her shop you’ll soon be able to buy online. Keep an eye out:
  • Harriet’s favourite product is the sustainable glitter (made by a lady ‘just round the corner’) and the Apple Cider Vinegar (the company come and collect the empty vat as a new one is delivered as part of the service).
  • HOH isn’t just stopping at being a retail outlet. Future plans include hosting workshops, arts + crafts activities, talks and discussions when the shop isn’t in use.

Harriet’s ‘zero waste’ top-tips

  • Save shampoo and conditioner bottles as they are the most durable bottle for refilling
  • Try Beeswax wraps instead of cling film (sold in store)
  • Make a container out of anything; plastic bag for rubbish, empty tins for pen pots etc

My top-tip

Try and get into a habit of re-using containers in a way that works for you. I find having one full bottle in use and another spare, empty version in a box near the door. This is so that when you’re about to leave you can see your refill pile totting up. The number of times I’ve failed to fill up a my bottle  and then had to buy a whole new product because I not got out in time to refill it!

If you are in the Brighton and Hove area, I highly recommend popping in! You can find Harriets of Hove here:

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I’m a trusted advocate of streetcube

Streetcube is a new project which transforms shipping containers into street kitchens which serve sustainable gastronomy food.

Streetcube’s innovative sustainable kitchens

They’re launching all over the UK, with the first one being opened in Wandsworth last week.

As a Dietitian with expertise in food sustainability, I am closely aligned with their core values. I’m really pleased to have been chosen as one of their Trusted Advocates. Other Advocates include Raymond Blanc, Dr Clare Pettinger and Professor Philip Sloan.

This project has recently been launched and I’m looking forward to working with the founder and his team on food sourcing, recipe development and creative content for the web platform. Watch this space…

Louise at work

My private Dietitian practice

I’m very proud to be a Registered Dietitian and member of the Freelance Dietitians Group. This group is run by the British Dietetic Association and is only open to Dietitians who are BDA members.

Here is a link to my profile page, please have a look!

Dietitians are the only nutrition professionals which are regulated by law. If you’re interested or confused by the differences between Dietitians and Nutritionists, there is a great explanation from the NHS here.

Dietitians are registered with the Health and Care Professions Council. This means  we are governed by an ethical code and audited regularly to ensure we always work to the highest standard.

Therefore you can be assured my advice is tailored to your needs, evidenced based and impartial.

I offer Dietitian services in the Brighton and Hove area. If you are interested in a consultation in a private practice please click here.

Grow and play pster

Grow and Play – Nature and food growing for children

I’m really fortunate to have a fantastic, practical role as a Project Lead for Grow and Play at community allotment called Plot 22 in Hove.

Grow and Play provides outdoor learning opportunities for young children and families living in high population areas of the city who may not have access to a garden. We teach the group about conservation, wildlife, nature, food-growing and cooking. The idea is that the group apply the skills they have learnt to their home environment and wider community.

Participants will prepare the harvested food and cook nutritious meals using healthy, inexpensive ingredients – these are important skills which the families can use at home. I believe that eating in a healthy and sustainable way should be something everyone understands and has access to.

My role as project lead began in 2016 and I have learnt lots including how to write funding applications for charities in the food and sustainability sector.

Plot 22 also runs many projects, events and workshops.

Louise and Hazel on the food medic podcast

My interview on the Food Medic Podcast

I was delighted to be interviewed on the Food Medic Podcast with the lovely Hazel Wallace.

This was my first podcast experience and despite a bit of newbie-nerves I think it went really well!

It was recorded at Global Studios, London in February 2019.

For those who don’t know Hazel’s work, she is a Doctor specialising in nutritional medicine (and an awesome podcast host too!)

In this episode we discussed some really interesting topics including:

  • What do we mean by a sustainable diet?
  • Why is it important to think about the cost of human health as well as the health of the planet?
  • Is a Vegan diet the most sustainable way of eating for the planet?
  • The EAT-Lancet report; what it is it and what does it actually mean with respect to UK public health message?
  • The social and economical factors which can influence and inhibit sustainable dietary recommendations?
  • The sustainability of plant based milks.
  • Sourcing of sustainable and healthy meat.

You can find the podcast here (Season 2 Episode 9)….don’t forget to subscribe:

Or on the Apple podcast app here

Food Matters live

One Blue Dot – Sustainability tool kit for Nutritionists

It was great to be at the BDA’s launch of One Blue Dot campaign at Food Matters Live 2018.

One Blue Dot helps dietitians and nutritionists communicate environmentally sustainable food choices to their clients.

This area of work is very close to my heart so it is great to see it being brought in to mainstream dietetics.

There are some great plant based recipes as well as low meat options for those who don’t want to give up meat completeIy.

dietitian in a chair

Nutritionist locations in Brighton and Hove

I am delighted to be offering my nutrition services from new facilities in Brighton and Hove.

The clinic rooms are bright, modern, comfortable and private

An example of one of the Therapy rooms available

There are 3 locations, 2 in Hove and 1 in Brighton, details are here.

I am also listed on the Brighton and Hove Therapy Hub

If you would like to book a nutrition consultation with me, then click here. Don’t forget, home visits are also available


Sunflower facts

Did you know:

  • The seeds are full of Vitamin E (great for immunity, skin, eyes)
  • They also have lots of fibre (good for the gut and digestion)
  • The seeds are arranged in complex mathematical a fibonacci sequence!


Pitta Pizzas

A classic quick and easy children’s favourite.

I use wholemeal pittas for added fibre and Quorn ham for a tasty sustainable topping.

You only need to grill the top of the pizza after adding the toppings.

Louise at trade stall

Bump and Baby show 2018

I was booked to give talk to parents on pregnancy nutrition and post natal health at the Bump and Baby Show.

It was well attended and everyone seemed to enjoy it….except for the babies who fell asleep!

My home-made baby food tasters were popular at my trade stand too.

Loving the new banner!