By Design Holistic Health Newsletter February/March 2021

Focus on what you can control and don’t waste your energy on the things that you cannot.”

~ Payel So

Clinic News

We’re already into the swing of another year at BDHH and we look forward to the new opportunities it presents. We are operating under COVID-safe guidelines with regular cleaning of shared equipment. All practitioners are also available for either face-to-face or telehealth appointments, depending on the type of consult required.

2020 was a challenging year for many, but it also taught us some key lessons. It reminded us of the value of health, of time with family, ofthe importance of community. It also taught us that whilst we like to be in control, there are many things that are simply out of of our control. 2021 is a year for us to focus on taking responsibility for what we can take responsibility for and not waste our energy on things that are out of our control. One of these areas is our health. Last year showed us we don’t need gyms and other recreational facilities to be healthy. While they can be helpful, we can also adapt and improvise: workout at home, cook healthy dishes in our own kitchen. Taking responsibility means not putting the blame on setbacks but rather brainstorm how you can overcome them. It also means not putting our health goals off any longer. 2021 is your year and we would love to help you on your journey.

New Practitioners

In the past year, BDHH has had the privilege of welcoming quite a lot of new faces to our team of qualified practitioners. Dr James Wake (Osteopath) Dr Rebecca Feakes (Osteopath) and Jo Matthews (Accredited Exercise Physiologist) started working with us end of 2020. We have had Dan Berends (Psychologist) join our team and who is now available for consults. We’re also excited to welcome Dr. Danielle Taumoefolau (Osteopath) to our team who is now available for appointments. Having a team of practitioners who are highly skilled in various modalities and disciplines means we are able to provide even more holistic treatments for our clients.

Community Involvement 

Over the past year, BDHH has had the privilege of being able to support a number of different charities and organisations including Southern Cross Kids Camp, Discovery Community Care, Anchor, StableOne and Benwerrin Women’s Refuge. These charities exist to support the disadvantaged and marginalised peoples in the Yarra Valley area to improve their life by providing accommodation, food, care, coaching and community.

Social Media

Lots of exciting things are happening online on our facebook and Instagram page. Like and follow our BDHH pages to receive more educational information on health-related topics, stay up-to-date on our clinic happenings and get access to healthy recipes and meal ideas.


Food allergies and sensitivities are considered one of the fastest growing chronic diseases in Australia. Reactivity to food doesn’t only affect one body system, it can affect many systems: the digestive tract, skin, brain, muscles and joints and even your lungs. Healing the gut through elimination of the trigger and supplementing with certain essential nutrients is key to addressing any food reaction. That is why for the months of February and March, we are offering 10% off our allergy and reactivity supplements including:

– Alergenics

– Alergeze

– Digestex

– MetaPure EPA/DHA

– MetaPure Algal Oil



Katie Kuivisto, BHSc NHAA

Do you suffer with constant bloating, headaches and fatiguePerhaps you’re running to the loo every couple of hours or maybe not for days? You may be suffering from food sensitivities.

Food sensitivities, or intolerances are very common. In fact, 1 in 5 people have what we call an IgG food intolerance. A number of different factors can help to explain the increase in food allergies and intolerances. Firstly, modern diets consist of a lot of processed by-products and synthesised compounds which are as foreign to our genetics as they are devoid of nutritional benefit.

Environmental toxins also play a role. Whilst our bodies have a natural capacity to process and eliminate toxins, those systems are now under immense pressure from the level of assault inflicted from modern-day life. Toxins have the ability to disrupt our delicate gut ecosystem and cause inflammation. They also act like fire and scorch our intestinal lining. Overuse of antibiotics and other medications are other contributing factors as they demolish our gut flora and wreak havoc on our immune systems and gut barrier integrity. The increased number of caesarean births, the sterility of food supply and even stress are all responsible too.

What is the difference between a food allergy and a food intolerance?

An IgE allergy response is a response by your immune system to something it perceives as foreign or harmful. These immediate reactions include anaphylaxis, hives, asthma and swelling.

Delayed onset food reactions, otherwise known as food intolerances or sensitivities are more difficult to identify as the reaction is not immediate and occurs hours or even days after ingestion. It causes a similar immune molecule to form but the symptoms are far broader. These reactions are not life threatening and may or may not be present for life.

Symptoms to watch out forFood intolerances not only affect the digestive system but also most other systems in your body. It can also lead to “leaky gut” where your gut lining becomes porous, allowing foreign particles such as pathogens, bacteria, viruses and more to enter into your bloodstream. This can wreak havoc on your health and lead to a host of chronic diseases. Some of the symptoms you may experience if you have food intolerances include acid reflux, asthma, back pain, bloating, brain fog, candida or thrush, constipation and/or diarrhoea, fatigue, gas, headaches, joint pain, mood changes such as depression or anxiety, skin problems such as eczema, psoriasis or rashes, sinus or hayfever and weight gain or weight loss.

Testing- one way of determining whether you are reacting to certain foods is to go on an elimination diet for 6 weeks. This involves removing all common allergens, intolerances, additives, preservatives, salicylates and amines, before slowly reintroducing suspect foods to reveal any reactions. An easier and faster method of determining what foods you are reacting to is to do an IgG Food Intolerance test. This finger-prick blood test tests for intolerances to many different foods and can be done at home.

Main culprits: The most common foods that cause reactions include gluten, dairy, eggs, soy, corn, nuts and nightshade vegetables such as tomatoes, potatoes and eggplants. Certain food chemicals have also been implicated in causing reactions including:

  • ·Salicylates: cayenne, cinnamon, cumin, curry
  • Amines: cheese, wine, chocolate, some meats, bananas, avocado, ferments
  • Benzoates: berries, tea, herbs, and spices
  • Sulphites: canned and frozen fruits and vegetables, juices, cereals, crackers, dried fruits

Treatment- After determining which foods are causing your symptoms, we aim to eliminate these foods for a period of time and focus on healing your gut and supporting your immune system. It is a step-by-step process that involves herbal and nutritional supplements to repair the gut lining in order to build up tolerance and modulate the allergic response. It is so important that you address any food intolerances sooner rather than later- the longer you leave it, the more damage it can cause your gut and immune system, leading to further food intolerances and complications.



Buckwheat Porridge with Mango Coulis

¾ cup roasted

buckwheat kernels

1 ½ cups water

1 cup frozen mango

¼ cup soy milk or

non-dairy milk of choice

1-2 tbsp maple syrup

Sliced almonds

Desiccated coconut

1.In a saucepan, add the buckwheat kernels to the water and bring to the boil. Turn down the heat and let simmer until the buckwheat is soft and the water as evaporated.

2.Meanwhile, in a food processor, blend the frozen mango, the maple syrup and the milk until the mixture is smooth.

3.Place the buckwheat in a bowl, spoon the mango coulis on top and then sprinkle with sliced almonds and desiccated coconut.