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Thank you for all that you do, I would have been lost without any of these recipes and information that you provide!

Maria, USA

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@DominiKemp & Patricia Daly, MA & MSc👩‍🎓 ProfDip Positive Health @rcsihealthplus 👩🏼‍💻”The Ketogenic Kitchen”. Prevention + metabolic health

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Ciaran Fairman, PhD@CiaranFairman·
18 Jan

I'm look for a PhD student for Fall 2022!

If you know anyone interested in the exercise and cancer space, I am recruiting for a funded PhD spot at UofSC.

Primary focus is resistance training/nutrition in cancer.
Contact if interested: cfairman@mailbox.sc.edu

More info below:

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Orsolya Szathmari@orsolya_health·
16 Jan

“processed, ultra-processed foods dramatically increased over the past two centuries, especially sugar, white flour, white rice, vegetable oils, and ready-to-eat meals. These changes paralleled the rising incidence of NCDs, while animal fat consumption was inversely correlated.” https://twitter.com/fleroy1974/status/1482445067898036232

Frédéric Leroy@fleroy1974

Overview of US food availability data over past 2 centuries: dramatic increase in (ultra)processed foods, while animal fat declined. In parallel: a rising incidence of non-communicable diseases.
h/t @Travis_Statham
https://www.frontiersin.org/articles/10.3389/fnut.2021.748847/full

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FrĂ©dĂ©ric Leroy@fleroy1974·
15 Jan

"Across the 20th century, rising rates of obesity, diabetes, heart disease & cancer were associated with stable SFA consumption [..] refined carbohydrates & total calories [are] more likely factors than SFA in NCD pathogenesis" https://www.frontiersin.org/articles/10.3389/fnut.2021.748847/full

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FrĂ©dĂ©ric Leroy@fleroy1974·
15 Jan

"Data do not support the widely publicized “changing American diet” of increasing animal-derived SFAs over the first 60 y of the 20th C. Rather, polyunsaturated fats & partially hydrogenated fats from vegetable oils progressively replaced lard, butter,..." https://www.frontiersin.org/articles/10.3389/fnut.2021.748847/full

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About Patricia Daly

Patricia Daly is an experienced and internationally recognized nutritional therapist (MSc (Advanced Nutrition), dipNT, mBANT, rCNHC), author and educator in the area of integrative cancer support. Following her cancer diagnosis in 2008, she started studying nutrition science and left her corporate career. She is completing her MSc degree in “Advanced Nutrition in Research and Practice” at Middlesex University in London in 2021. As a Swiss native, she regularly attends training courses in Switzerland/Germany, including at the renowned Tumor Biology Center in Freiburg, Germany. Patricia is also one of the founding and advisory board members of the Association for Ketogenic Metabolic Therapies based in Germany.

Over the past 10 years, Patricia has worked with hundreds of clients worldwide that are affected by cancer and that are looking to improve their quality of life with nutrition and lifestyle changes. In 2016, she co-wrote the book “The Ketogenic Kitchen” with Domini Kemp. It quickly became a bestseller in Ireland and subsequently also on Amazon US. Patricia is a guest lecturer and regularly receives invitations to speak at international medical conferences.

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