During  2016, after experiencing a life-changing event, I realised that I needed to learn more about functional nutrition, gut health, and what I was eating.

I thought I was living a healthy lifestyle with plenty of exercise—hitting the gym, cycling, and walking—but it turns out that my diet and overall habits were really undermining my efforts. Food on the go, ultra-processed meals, low fibre intake, stress, hypertension, high blood pressure, and high cholesterol—along with a dependency on antacids—took a toll on my health. Eventually, I was diagnosed with carcinoma in situ of the oesophagus, but I was fortunate that it was caught very early on.

​​

As a Food Process Technologist and Microbiologist, I spent months of study, and one very significant book, 'How Not To Die’,  taught me the importance of good nutrition and what gut health really meant, and the importance of adopting a largely plant-based diet.

This led me to change my career over a two-year span, during which I studied 'Functional Nutrition' and delved into the microbiology of my microbiome and its essential role in my health and well-being. To this day, the microscope is not far away…

​​

Through this journey, I gained a deeper understanding of how probiotics, prebiotics, and postbiotics contribute to developing and maintaining a healthy microbiome, and specifically, how reliant our bodies are on the bacteria and yeasts that inhabit us.