Golf Australia - - PRO SHOP -

Golfers’ culi­nary ex­ploits of­ten ex­tend only as far as a pie at the turn and a beer, or three, at the 19th hole, de­spite reg­u­larly be­ing re­minded that their body is a tem­ple.

Natur­opath and Holis­tic Nu­tri­tion­ist, Erika Mor­vay, en­cour­ages the use of nat­u­ral anti-in­flam­ma­tory in­gre­di­ents for detox­i­fi­ca­tion to get your liver, which is of­ten over­worked from pro­cess­ing the al­co­hol and foods syn­ony­mous with golf, to love you once again.

Ver­sa­tile and full of anti-in­flam­ma­tory prop­er­ties, gin­ger is one such nat­u­ral in­gre­di­ent shown to re­duce in­flam­ma­tion, hav­ing been used for medic­i­nal pur­poses for cen­turies.

Broc­coli, kale, Brus­sels sprouts and bok choy are all part of the cru­cif­er­ous veg­eta­bles fam­ily, and are a sec­ond type of greens that golfers should strive for. Rich in an­tiox­i­dants, these greens are amongst the most nu­tri­ent-dense foods on earth.

In ad­di­tion to be­ing de­li­cious, cin­na­mon has been used for thou­sands of years as an anti-in­flam­ma­tory, can lower blood glu­cose lev­els and choles­terol, re­duce pain and in­flam­ma­tion and even as­sist in weight loss. And while per­haps not as uni­ver­sally loved as cin­na­mon, liquorice also con­tains liver pro­tect­ing qual­i­ties and is known to soothe in­flam­ma­tion, while turmeric also as­sists with in­flam­ma­tion and has the added ben­e­fit of flush­ing out tox­ins from your body. Con­tact: For more in­for­ma­tion and to con­tact Erika visit, www.erikamor­vay.com

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