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A 5 day course focussing on the way in which we eat to day and why we eat as we do. We explore how we can eat differently to be more in tune with our bodie s and so become healthier and happier humans.
\ n \nHow can we recognise\, choose\, cook and p repare REAL food and what difference will this mak e to our energy\, mind sets and health? How can re al food reduce type 2 diabetes\, cardiovascular di sease\, gut problems\, auto immune conditions and reduce our risks for Alzheimer’s dementia\, cancer \, anxiety and depression?
\n \nThis course (new to Othona last year) is for anyone\, but cou ld be of particular use for you if you think that you may be at risk of one of the above illnesses\, or perhaps a doctor has said you already have one .
\n \nWith discussions and information sha ring\, cookery demonstrations and plenty of hands on food preparation\, together with ways to monito r blood sugar levels and metabolic health\, we wil l explore and develop our own personalised approac hes to using REAL food for our own health.
\n \ nWe encourage each participant to purchase and wear a Continuous Blood Glucose Monitor such as this during\, and for a week before\, the course. (Cost is about £50 or can be free if you have a d iabetes type 2 diagnosis.) The monitors work for t wo weeks and we will hold a Zoom meeting to explai n how to use them. They give fascinating and very useful information\, but you will need a compatibl e smartphone to access the readings.
\n \nT here will also be a workshop on fermentation and i ts benefits\, as well as time to relax and enjoy w ild and wintery coastal walks\, chat by the fire\, or play a game in one of our many cosy spaces.
\n \nDr Sue Beckers Sue is
a retired GP and certified nutritional therapist
with the Noakes Foundation. Sue is currently runni
ng support groups for people who wish to put type
2 diabetes and prediabetes into drug free remissio
n using a REAL food\, Therapeutic Carbohydrate Re
striction approach.
\n
\n Esthe
r Gooch Esther is the caterer at Othona
. She has over 16 years of experience in catering\
, volunteer management\, charity work and restaura
nts working for many different kinds of establishm
ents\, from fine dining to festivals\, cafés\, pro
tests and weddings! She is interested in the balan
ce between health\, cost and sustainability when i
t comes to what we eat and will run a variety of c
ooking workshops.
Meet Sue and Esther - talking a bout this event.
\n \nYou’ll notice that the cost of this course is slightly hi gher than some other Othona courses. This is becau se of a higher meat/fish/protein content and more external facilitation. Please USE our bursary and sliding scale payment if you need to\, that's what they are there for!
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Fee Types
You are g enuinely welcome to choose whichever rate suits yo u
\n \n(Learn more about our Pricing P olicy & Bursaries)
\n \n| Standard | \n£436 | \n | \n
| Basic | \n£367 | \nif all pay Basic\, Othona has to cut staff & activiti es | \n
| B enefactor | \n£505 | \nhelps us afford Basic Rate and Bursaries | \n
| £ 30 | \n
| Arrive between | \nDepart after | \n11.30 am | \n \n
DESCRIPTION: \n \n \n \n Tuesday 17th - Saturday 21st November 2026\n \n \n \n \n \n \n There is space on this event.\n \n \n \n \n \n \n A 5 day course focussin g on the way in which we eat today and why we eat as we do. We explore how we can eat differently to be more in tune with our bodies and so become hea lthier and happier humans.\n \n \n \n How can we r ecognise\, choose\, cook and prepare REAL food and what difference will this make to our energy\, mi nd sets and health? How can real food reduce type 2 diabetes\, cardiovascular disease\, gut problems \, auto immune conditions and reduce our risks for Alzheimer’s dementia\, cancer\, anxiety and depre ssion?\n \n \n \n This course (new to Othona last year) is for anyone\, but could be of particular u se for you if you think that you may be at risk of one of the above illnesses\, or perhaps a doctor has said you already have one.\n \n \n \n With dis cussions and information sharing\, cookery demonst rations and plenty of hands on food preparation\, together with ways to monitor blood sugar levels a nd metabolic health\, we will explore and develop our own personalised approaches to using REAL food for our own health.\n \n \n \n We encourage each participant to purchase and wear a Continuous Bloo d Glucose Monitor such as this during\, and for a week before\, the course. (Cost is about £50 or ca n be free if you have a diabetes type 2 diagnosis. ) The monitors work for two weeks and we will hold a Zoom meeting to explain how to use them. They g ive fascinating and very useful information\, but you will need a compatible smartphone to access th e readings.\n \n \n \n There will also be a worksh op on fermentation and its benefits\, as well as t ime to relax and enjoy wild and wintery coastal wa lks\, chat by the fire\, or play a game in one of our many cosy spaces.\n \n \n \n Dr Sue Beckers Sue is a retired GP and certified nutritional ther apist with the Noakes Foundation. Sue is currently running support groups for people who wish to put type 2 diabetes and prediabetes into drug free re mission using a REAL food\, Therapeutic Carbohydr ate Restriction approach.\n \n \n \n Esther Gooch Esther is the caterer at Othona. She has over 16 years of experience in catering\, volunteer manag ement\, charity work and restaurants working for m any different kinds of establishments\, from fine dining to festivals\, cafés\, protests and wedding s! She is interested in the balance between health \, cost and sustainability when it comes to what w e eat and will run a variety of cooking workshops. \n \n \n \n Meet Sue and Esther - talking about th is event. \n \n \n \n You’ll notice that the cost of this course is slightly higher than some other Othona courses. This is because of a higher meat/f ish/protein content and more external facilitation . Please USE our bursary and sliding scale payment if you need to\, that's what they are there for! \n \n \n \n \n \n \n \n Fee Types\n \n \n \n You are genuinely welcome to choose whichever rate sui ts you\n \n \n \n (Learn more about our Pricing Po licy & Bursaries)\n \n \n \n \n \n \n Standa rd\n £436\n aims to cover our real costs\n \n \n \n Basic\n £367\n if all pay B asic\, Othona has to cut staff & activities\n \n \n \n Benefactor\n £505\n helps us af ford Basic Rate and Bursaries\n \n \n \n De posit\n £ 30\n \n \n \n \n \n Non-resident participation is possible\, but would have to incl ude all meals. The price per person will be £241.\ n \n \n \n Arrival + Departure Times\n \n \n \n (L earn about Arrival+Departure)\n \n \n \n \n \n \n Arrive between\n 4.00 - 6.00 pm\n \n \n \n Depart after\n 11.30 am\n \n \n \n \n \n \n \n CATEGORIES:OWD Event CALSCALE:GREGORIAN DTSTAMP;TZID=Europe/London:20261117T180000 DTSTART;TZID=Europe/London:20261117T180000 DTEND;TZID=Europe/London:20261121T143000 LOCATION:Othona Community\, West Dorset\n Coast Road\n Burt on Bradstock\n DT6 4RN\n URL:https://www.othona.org/civicrm/event/info/?reset=1&id=2437 END:VEVENT END:VCALENDAR