Jillaine began her natural medicine studies in 2002 in Australia and went on to complete a Bachelor of Health Science in Nutritional Medicine. A passion for disease prevention guided Jillaine's further studies in the human microbiome, traditional diets and functional medicine principles. Consequently, gut health became an integral part of her focus and has influenced both her approach to wellness and subsequently, the recipes found in this book. She is a long standing member of the Weston A Price Foundation this association, together with her formal training has resulted in Jillaine's broad knowledge base and her approach to health restoration which incorporates both detoxification principles and practical dietary support. Jillaine believes in 'walking the talk', she has relocated with her husband to Southern Tasmania to create a self-sufficient and organic life-style. Michelle brings her passion for art to all that she does and this is especially reflected in her cooking and food presentation. She managed a busy conference centre in Sydney for many years, and has collaborated with cooks and chefs preparing and styling food for both private and corporate functions. Prior to this Michelle worked in the natural health industry where she developed a keen interest in food as medicine. Today she combines her talent for design and love of colour with her innate knowledge of cooking, to produce beautifully styled food for events, family and friends. Michelle has lived in Southern Tasmania since 2014 where she spends time with her 2 dogs, teaches watercolour, tends her productive food garden and creates her own art from her home studio. I publish books on alternative health by Andrew Hall Cutler PhD and others.
"About a third of mercury toxic people react badly to high thiol foods. When they eliminate them from their diet, they can feel worlds better. But I often hear complaints from people, that once you eliminate dairy, for instance, what is there left to eat? Here is a useful book with really interesting and easy recipes to solve that problem. There is also an introduction which discusses what mercury toxicity is all about. Even if you can gorge on high-thiol foods and nothing happens, this book is a really interesting read.Rebecca Rust Lee co-author The Mercury Detoxification Manual: a guide to mercury chelation "I was dizzy, confused, twitching and hallucinating... not to mention the constant anxiety and adrenaline rushes. When I stopped consuming thiols, my symptoms were reduced by 85% and some are gone completely. I can now function and work on healing my body instead of feeling like a crazy person." Chelsie Kenyon "The benefit (of avoiding thiols) is not having to suffer from unpleasant symptoms: nausea, diarrhea, fatigue, legs heavy, hardly able to move, hot flashes, down mood" B.M "The challenge of restrictive healing regimens is to make the diet varied, interesting and delicious. The Low Thiol Recipe Book does just that, with a collection of recipes that make it easy to stick to the plan whilst healing is accomplished. Sally Fallon Morell President The Weston A. Price Foundation "The difference for me was huge! My food and supplement sensitivities including sensitivity to salicylates and histamine are way down. Two years ago I could only eat beef or chicken that I blended into mush, blended cooked celery and potato. I can eat many more foods. GI problems are way down. I'm less tired and more positive." S.T "What you may not know was that he was very sensitive to thiols. So he tried all the foods out on the lists himself to determine if they were high or low thiol. If he reacted, the food was high thiol. I still have food he planned to try in our pantry. This cookbook will give you some great recipes and ideas for low thiol cooking. Andy always made tasty food that met his dietary requirements and now you can too." Joann Loos- Publishing the works of Andrew Hall Cutler PhD and others
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