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Part 2: Nurturing Your Life

The one thing we have in our control is what we eat, drink and breathe, and yet, as society has been bombarded with conflicting dietary advice, there has been an explosion of poor health.

TheWEL cuts through this maze of information by combining simple common sense knowledge of real food with a scientific overview of metabolism; the links between stress and insulin resistance; the effects of chronic inflammation; and the foods that increase and decrease it.
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What's included?

Nourish Your Life 

  Life Eats Life
The course begins with a humorous twist where Dr Reilly starts with his nutrition lecture entitled: Eat Food!

Designed to offer us a compass to  navigate the complexity of today's conflicting dietary advice, the course moves into a fun quiz asking the question, "But what is food?"  

The answers point us towards eating things that are alive, or were recently alive in their unprocessed form.

We then move into the fascinating work of Dr Weston Price, who studied the catastrophic effects on 13 indigenous tribes who moved from their traditional diet to the modern processed "white diet".

  The Sugar Tipping Point
This course then moves on to bust some of the common myths that abound in today's dietary advice such as "low fat is best" or healthy weight is a simple equation of "calories in versus calories out."

Using cutting edge science, Dr Reilly explains in an accessible way the importance of insulin management in the journey towards healthy weight.

Using statistical evidence from the World Health Organisation, he explains the changes that have occurred in the past 50 years, where the explosion in obesity, diabetes, described as the metabolic syndrome can be traced to the tipping point in our average sugar intake which has risen from around 2kg per person per year in 1700 to around 70kg per person per year by 2007.
  Reversing Metabolic Syndrome
The last part of the course takes a deep dive into what we need to do to reduce our fasting insulin levels - which can be achieved in as little as 48hrs!

To help with this, there is an explanation of The Glycemic Index with tables in the Course Guide Book on which foods that are least likely to create insulin spikes and dips.

Part Two ends with an understanding of the importance of inflammation in the body and the foods that contribute towards it as well as essential nutrients that can help reduce chronic inflammation, particularly Omega 3 fatty acids.

We then move on to understand healthy and unhealthy fats, the vital importance of Vitamin D and how to support a healthy microbiome.
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