The official introduction to Gut Gastronomy by Elaine Williams and Stephanie Moore of Grayshott Spa.
The Route to True Health
Nutrition has always been a
cornerstone of our health philosophy at Grayshott Spa. Two years ago we pooled
our collective 50 years of clinical research, experience and practice to
develop a more structured programme for our guests and created The
Grayshott Health Regime.
One of the main factors
influencing our approach was our concern about people’s often misguided notions
of needing to ‘detoxify’ and their desire for a spartan, punitive regime to
achieve this. We felt this was mistaken as the demands of modern life, such as
over-work, over-exercise, over-fatigue and continuous exposure to stress, were
leaving people depleted and in need of nourishment rather than cleansing
through deprivation. One of the main casualties of such a lifestyle is a
compromised digestive system, and from this emerged the core of our Plan, which
focuses on digestive health as the route to true health.
We not only wanted to show people how to regain good health and nourish their bodies through eating real food but also to make them understand that eating the appropriate foods would support and take care of detoxification. This enables us to confidently recommend eating delicious, healing and satisfying foods, such as good-quality, grass-fed red meats (including the fat), fish, eggs, fermented foods, butter, cream, nuts, avocado and a rainbow of wonderful, organic vegetables.
On the Plan, our guests have noticed improvements in their health in as little as one week. We knew that these principles worked over several weeks or months but never imagined the dramatic results that could be attained on such a focused programme. We have repeatedly recorded measurable improvement in such markers as blood glucose, serum cholesterol, triglycerides and gamma GT.
Whilst these objective health measurements have excited us and various members of the medical fraternity, our clients are more often thrilled with the unexpected weight loss aspect, especially as it is body fat that has been lost and not muscle. This reinforces our long-held conviction not to make weight loss the primary focus, as it will often take care of itself as the body heals. We regard being over or under weight as merely a sign of a deeper problem. Correct that and people generally achieve a healthy weight.
In our new book Gut Gastronomy, out this month, we introduce readers to our Plan. We have worked alongside nutritionist Vicki Edgson, who undertook the arduous task of writing about the Plan in order that it may reach a wider audience, and also Adam Palmer who has created the delicious recipes.
We not only wanted to show people how to regain good health and nourish their bodies through eating real food but also to make them understand that eating the appropriate foods would support and take care of detoxification. This enables us to confidently recommend eating delicious, healing and satisfying foods, such as good-quality, grass-fed red meats (including the fat), fish, eggs, fermented foods, butter, cream, nuts, avocado and a rainbow of wonderful, organic vegetables.
On the Plan, our guests have noticed improvements in their health in as little as one week. We knew that these principles worked over several weeks or months but never imagined the dramatic results that could be attained on such a focused programme. We have repeatedly recorded measurable improvement in such markers as blood glucose, serum cholesterol, triglycerides and gamma GT.
Whilst these objective health measurements have excited us and various members of the medical fraternity, our clients are more often thrilled with the unexpected weight loss aspect, especially as it is body fat that has been lost and not muscle. This reinforces our long-held conviction not to make weight loss the primary focus, as it will often take care of itself as the body heals. We regard being over or under weight as merely a sign of a deeper problem. Correct that and people generally achieve a healthy weight.
In our new book Gut Gastronomy, out this month, we introduce readers to our Plan. We have worked alongside nutritionist Vicki Edgson, who undertook the arduous task of writing about the Plan in order that it may reach a wider audience, and also Adam Palmer who has created the delicious recipes.
Pick up your copy of Gut Gastronomy now!
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