Nutrition Consulting

03/08/2026

Strength Training in Your 30s and 40s:

For years the weights area was seen as the preserve of bodybuilders and young men. Not any more. Strength training now ranks among the top global fitness trends, and the World Health Organization recommends muscle-strengthening activity on at least two days a week for all adults (WHO). More women, and more people in their 30s and 40s, are training for strength and health rather than size alone.

The reason is simple: strength is one of the clearest markers of how well you will age. Muscle mass begins to decline from around 30, at roughly 3 to 8 per cent per decade, and faster after 60. Left unaddressed, that slow loss, known as sarcopenia, is what eventually makes everyday tasks harder in later life.

Resistance training is the most effective way to slow it, and starting early builds a bigger reserve. A 2022 meta-analysis found that any resistance training was linked to about a 15 per cent lower risk of death from any cause, with the greatest benefit at around 30 to 60 minutes a week. Your 30s and 40s are not about undoing damage. They are about laying the foundation. It really is never too early.

The benefits reach well beyond muscle. Regular resistance training supports metabolic health, bone strength and mood, and it is one of the best predictors of staying mobile and independent in later life. The time it asks for is modest, yet most adults still do no strength work at all, which is part of why it is such an accessible win. That is the real shift behind the trend: strength has moved from a look to a long-term health strategy.

23/05/2026

14/05/2026

VITAMIN B12 - One of the 3 most important vitamins

Risk factors

You are more likely to develop vitamin B12 deficiency if you have one or more of the following risk factors:

1/ Being older than 75 years: People over 75 are more at risk for developing vitamin B12 deficiency because their bodies are often unable to fully absorb vitamin B12.
2/ Having a digestive system disorder: Digestive disorders can make it more difficult for your body to absorb vitamin B12.
3/ Following a vegan or vegetarian diet: Vitamin B12 is only naturally found in animal products, like meat and dairy. Because of this, people who eat a vegan or vegetarian diet are more likely to have a vitamin B12 deficiency if they aren’t taking a B12 supplement.
4/ Taking certain medications: Certain medications can cause low levels of vitamin B12 in your body, including metformin, proton pump inhibitors, H2 blockers and oral birth control pills.

20/01/2026

Ditching Ultra processed food

08/01/2026

LIFE WITHOUT PROCESSED FOODS

24/12/2025

We wish you a Merry Christmas and look forward to welcome you in 2026

04/09/2025

EATING TOO MUCH SUGAR :
Signs of overconsumption of sugar include increased weight, chronic fatigue, mood swings, skin problems like acne and wrinkles, frequent hunger, cravings for sweets, dental issues such as cavities, poor sleep, increased thirst, and a weakened immune system. Other symptoms can include headaches, high blood pressure, stomach issues, and even blurred vision in some cases.

11/05/2025

If you don't make time for your wellness. You will be forced to make time for your illness.
Read that again.

04/05/2025

🏆 Who would win?? 🏆

Let’s look at the differences and why we think our milk is the stronger candidate….

Supermarket Milk is much more processed than our milk;

🥛 Firstly, the milk is STANDARDISED, this is where all the cream is separated from the milk (via a centrifuge) and then added back in to a specific fat percentage (3.8% Fat)
🥛 Secondly, the milk is HOMOGENISED, this is where the milk is forced through tiny holes at extremely high pressure to break down the fat so that it is dispersed evenly throughout the milk, preventing the cream from rising & settling on top
🥛 Thirdly, the milk is FLASH PASTEURISED which means the milk is heated to 72C for 15 seconds.

The combination of all three of these processes disrupts and breaks down the natural composition of the milk.

Our Milk Process;

🐮 BATCH PASTEURISATION, this is a much gentler process where we pasteurise our milk at 63C for 30 minutes.

We DO NOT standardise or homogenise our milk so therefore the natural flavour and composition is retained. Some customers find our milk much easier to digest, causing less issues after it has been consumed.

So in our opinion, our milk (which is much closer to how nature intends it to be) would win every time.

Why not try it for yourself? You can buy it via our Self Service Milk Vending Machine on our farm;

📍 211 Ballybogey Road, Portrush, BT56 8NE

OR from Considered Refill Store;

📍 Stone Row, Coleraine Town Centre