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Nutritional Therapy

Nutritional therapy is based on the scientific principle that food provides the nutrients needed to heal the body and to help bring us back to a state of optimum health and vitality.


Many conditions respond well to nutritional therapy but the art of this science is to understand why and how these conditions developed, which is very unique to each individual.

Taking A Functional Medicine Approach

Henley Nutrition uses the Functional Medicine approach to client assessment.  Functional medicine is based on nutrition and biochemistry, it considers the reserves of amino acids, minerals, vitamins, fatty acids and looks at the ecosystem of the bowel, neuro-biochemistry and the immune system.   It connects physiological symptoms understanding that none of the organ systems work in isolation, it focuses the user on how diseases are connected: for example, the insulin resistance of diabetes contributes to the inflammation involved in arthritis.

Incorporating Naturopathy

What to expect

Naturopathy blends modern scientific knowledge with a traditional medicine approach incorporating natural therapies of botanical medicine - herbs, clinical nutrition, homeopathy along with healthy lifestyle promotion.  A naturopathy practitioner may prescribe natural remedies such as herbs, homeopathy, tissue salts or nutritional supplements.  In many situations a combined approach of herbal tinctures and supplements can provide a safe and effective supportive treatment.  

Agreeing realistic goals within your programme will help you reach your health objective. The approach is personal and tailored to your specific needs and adjusts to your environment.  


Nutritional therapy is seen as a change in lifestyle which brings your body back to optimum health. Although you may see some immediate improvements it can take the body time to readjust into balance.

Ongoing studies show nutritional therapy can benefit a range of age groups.  Consistently it is shown to support optimum energy levels, healthy blood-sugar balance, emotional and psychological well-being, gastrointestinal health, hormonal imbalances and intolerance to a broad range of food groups.

Conditions that respond well to Nutritional therapy

  • Hormonal problems 

  • Blood sugar dysregulation

  • Autoimmune disorders 

  • Stress management

  • Weight difficulties 

  • Food cravings 

  • Allergies and intolerances

  • IBS 

  • Mood imbalances 

  • Digestive disorders 

  • Skin conditions

  • Menopause 

  • Male health 

  • Chronic fatigue 

  • Fertility

Henley Nutrition has many encouraging case studies to share including a number of differing health conditions that have responded particularly well Nutritional therapy.

Case:  Diabetes, High Blood Pressure and Sleep Problems, 76 year old female

This lady had been diagnosed with diabetes over 15 years prior to consultation.  Her primary concern was increasing sleep problems that left her tired and mentally fatigued during the day.  She lived all her life on what she described as a normal balanced diet, not eating excessively but often complained of gas and bloating.  With a family history of diabetes she felt this was a condition she had to live with.

During the first consultation we agreed, in consideration of her age and prescribed pharmaceutical drugs, a gentle approach of adjusting diet, time of food consumption, a sleep programme and some lifestyle adjustments.  This lady was very careful to follow her diet plan and enjoyed the suggested recipes.  She felt confident with her new knowledge of using low glycaemic food types to create her own recipes and during the first 6 weeks had shown a remarkable lowering of blood sugar results.  By the end of three months her new life diet programme had removed the need for pharmaceutical drug support and she lives with a normal level of blood pressure.  She reported enjoying a sound sleep pattern when she maintained her times of eating and light exercise programme which became her new way of living.     

I asked what she felt was the biggest single learning point for others.  She offered that when she realised that a simple piece of bread was recognised by her body as the equivalent as two cubes of sugar she realised for years she had been consuming the wrong combination of food types for her body.  Her advice is ‘if you follow the instructions it works’.


Case:  Diverticulitis and high blood pressure, 59 year old male

This gentleman arrived two days after being diagnosed with Diverticulitis an inflammatory, uncomfortable condition of the digestive tract.   He had lead a very active life playing competitive amateur sport at a high level for the past thirty years and was surprised at his sudden, severe and painful condition.   He noted a number of small conditions over the years which at the time he hadn’t felt connected but as we pulled his medical history together there was sufficient evidence to suggest underlying symptoms had been present for several years.

Much of this gentleman’s first consultation explained the connection of certain inflammatory food types and the condition of his gut.  We agreed it was necessary to understand what food types were causing gastrointestinal reactions and following the elimination of three tested key offending foods and the elimination of frequent use of highly processed pre-made meals his condition began improving.   He came back to visit me to retest his originally triggering foods and reported that his new diet had reduced both his cholesterol level and blood pressure, he said he felt fitter than he was twenty years ago.   Two of the original food types were no longer causing an immune response and were reintroduced whilst he continues to remove gluten to this day and enjoys no symptoms at all.

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