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A 5 day course focussing 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 bo dies and so become healthier and happier humans.\n \n
How can we recognise\, choose\, cook an d prepare REAL food and what difference will this make to our energy\, mind sets and health? How can real food reduce type 2 diabetes\, cardiovascular disease\, gut problems\, auto immune conditions a nd reduce our risks for Alzheimer’s dementia\, can cer\, anxiety and depression?
\n \nThis cou rse (new to Othona last year) is for anyone\, but could be of particular use for you if you think th at you may be at risk of one of the above illnesse s\, or perhaps a doctor has said you already have one.
\n \nWith discussions and information sharing\, cookery demonstrations and plenty of han ds on food preparation\, together with ways to mon itor blood sugar levels and metabolic health\, we will explore and develop our own personalised appr oaches 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 cour se. (Cost is about £50 or can be free if you have a diabetes type 2 diagnosis.) The monitors work fo r two weeks and we will hold a Zoom meeting to exp lain how to use them. They give fascinating and ve ry useful information\, but you will need a compat ible smartphone to access the readings.
\n \n < p>There will also be a workshop on fermentation an d its benefits\, as well as time to relax and enjo y wild and wintery coastal walks\, chat by the fir e\, or play a game in one of our many cosy spaces. \n \nDr Sue Beckers Sue
is a retired GP and certified nutritional therapi
st with the Noakes Foundation. Sue is currently ru
nning support groups for people who wish to put ty
pe 2 diabetes and prediabetes into drug free remis
sion using a REAL food\, Therapeutic Carbohydrate
Restriction approach.
\n Meet Sue - talking about the e
vent.
\n Esther Gooch Esther is the caterer at Othona. She has
over 16 years of experience in catering\, volunte
er management\, charity work and restaurants worki
ng for many different kinds of establishments\, fr
om fine dining to festivals\, cafés\, protests and
weddings! She is interested in the balance betwee
n health\, cost and sustainability when it comes t
o what we eat and will run a variety of cooking wo
rkshops.
You’ll notice that the cost o f this course is slightly higher than some other O thona courses. This is because of a higher meat/fi sh/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! < /p>\n \n
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Fee Types
\n \nYou are genuinely welcome to ch oose whichever rate suits you
\n \n| Standard | \n£43 6 | \naims to cover our re al costs | \n
| £367 | \nif all pay Basic\, Othona has to cut staff & activities | \n|
| Benefactor | \n£505 | \n |
| Deposit | \n£ 30 | \n
Non -resident participation is possible\, but would ha ve to include all meals. The price per person will be £241.
\n \nArrival + D eparture Times
\n \n(Learn about Ar rival+Departure)
\n \n < table border="0" cellpadding="0" cellspacing="0" s tyle="width:200px\;" summary="Fee options table">\ n \nDESCRIPTION: \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 Meet Sue - talking about the event. \n \n Esther Gooch Esther is th e caterer at Othona. She has over 16 years of expe rience in catering\, volunteer management\, charit y work and restaurants working for many different kinds of establishments\, from fine dining to fest ivals\, cafés\, protests and weddings! She is inte rested in the balance between health\, cost and su stainability when it comes to what we eat and will run a variety of cooking workshops.\n \n \n \n Yo u’ll notice that the cost of this course is slight ly higher than some other Othona courses. This is because 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! \n \n \n \n \n \n \n \n Fee Types\n \n \n \n You are genuinely welcome to choose whichever rate suits you\n \n \n \n (Learn more about our Pricing Policy & Bursaries)\n \n \ n \n \n \n \n Standard\n £436\n aims to cover our real costs\n \n \n \n Basic\n £367\n if all pay Basic\, Othona has to cut staff & activities\n \n \n \n Benefactor\n £505\n helps us afford Basic Rate and Burs aries\n \n \n \n Deposit\n £ 30\n \n \n \n \n \n Non-resident participation is possibl e\, but would have to include all meals. The price per person will be £241.\n \n \n \n Arrival + Dep arture Times\n \n \n \n (Learn about Arrival+Depar ture)\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