Julianne Taylor, Registered Nutritionist

Julianne Taylor, Registered Nutritionist


Peeps, my friend Julianne Taylor, Registered Nutritionist, a researcher with AUT's Human Potential Centre (AUT-Millennium: Mairangi Bay) is conducting a 12-week study to see how the autoimmune protocol (AIP) diet affects people with rheumatoid arthritis (RA).

If you:
- Have clinically confirmed rheumatoid arthritis for 6 months or more
- Have been on a stable medication for 8 weeks or longer
- Are 18 years or older
We invite you to consider participating

Please read more here: https://buff.ly/3pvgOiO

*please note you will need to visit AUT Millennium in Mairangi Bay, Auckland for 4 visits over 12 weeks
What's on your breakfast menu? Did you know that what you start your day with can affect how much snacking you do?

Book in with Julianne Taylor, Nutritionist today and get the best evidence-based advice to set you up for success.
Do you live with chronic inflammation? Want to better understand the link between it and what we eat? Julianne Taylor, Nutritionist breaks down the science behind the two and what steps you can take to make an impact.
Good health is good for business.

Julianne Taylor, Nutritionist recently headed out to meet with the team from Turners Automotive Group where she shared key nutrition and health concepts for busy, working professionals.

The Workplace Wellness 101 Seminar delves into “the typical working day” and how today’s modern lifestyle poses challenges to our health. It also looks at important concepts like managing sleep and blood sugar levels, building a healthy day-on-a-plate, and tips for a positive relationship with energy ‘band-aids’ (sugar, caffeine and alcohol).

If you're looking for a way to support your team with concepts of health and wellness, have a look at our seminars here: https://bit.ly/Corporate_FFN

‘Wellness in Isolation’ and ‘Eating for Optimal Immunity’ are currently our most popular topics.
Julianne Taylor, Nutritionist
I was going to review The Game Changers docuganda film....
But when you have friends like Julianne Taylor, Nutritionist who do the hard yards for you... 😎

Let's face it kids. The Game Changers is entertainment designed to scare you into a vegan diet.
If you're vegan, cool, go at it.
If you're an omnivore, there is no compelling health reason to switch to a completely plant-based diet.
Either way, eat unrefined food and lots of veggies. Easy.
Great post on the 21 Day Vegan challenge by my buddy Julianne Taylor, Nutritionist

My take on vegan diets: There is NO compelling reason to be vegan for health outcomes.

Hi Julianne, this is a wee bit of a read, but I hope you’ll bear with me. After a lengthy dialogue on your page between yourself and vegans, who have objected to some of the assertions made about a vegan diet, I have put this following piece together on the topic of B12. In the spirit of mutually wanting the best for the world, I hope this might be helpful to you in gaining more understanding about this vitamin in relation to the widely held and taught belief that “a vegan diet is inherently deficient in B12”. It is actually a modern diet which is inherently deficient in B12, regardless of whether it is meat-based or plant-based. Pasture-raised animals appear to be inherently B12 deficient (as would animals raised indoors also be) as per this excerpt from the Dairy NZ website regarding cobalt: “Cobalt is required for production of Vitamin B12, energy metabolism in the rumen and in the cow, fibre digestion and immunity. High manganese in soil reduces cobalt uptake by the plant. Therefore, as pasture is generally high in manganese it is usually low in cobalt”. The fact of most pasture being high in manganese is backed up by other sources. So, it seems that it is pasture that is inherently cobalt deficient, not our NZ soil in general, otherwise I’m guessing that we wouldn’t have a population problem with rabbits, deer, and possums. Looking at non-human primates who solely eat plant foods, and don’t appear to have problems with their diet being B12 deficient, I’m reiterating that it’s a modern diet that is B12 deficient, regardless of whether it’s meat-based or plant-based. Farmed animals have either a cobalt supplement to encourage the production of B12, or a B12 supplement, and then people eat those animals. Vegans by-pass the animal and take a supplement directly. Just as discovering this was a learning curve for the meat and dairy industries, it was a learning curve for vegans to understand it as well. So, like meat-eaters, vegans take B12 either indirectly from it being supplemented in the foods they eat, or take the supplement directly. If you were hunting, killing, and eating wild animals, the chances are that you wouldn’t need those animals to have been taking a supplement in order for you to get your B12 from it. Likewise, if vegans were gathering and eating wild plant foods, we probably wouldn’t need to supplement with B12 either. I hope this helps to explain why it can be erroneous to point at a vegan diet as the only one being inherently deficient in B12, when in fact all modern diets across the board are. Cheers – thanks for reading this.
Now, Julianne, why are scaring people off veganism by saying kids can die on a vegan diet? The World must become vegan or our planet will die. What's the point of a healthy diet, on an unhealthy planet? People can die on any diet if it's not balanced. Millions die on a meat diet. Very few sensible vegans do (except at age 100+. From what I've learnt, it's as simple as this: our ancestors got all the B12 they needed (as do wild chimpanzees) from the occasional bug they ate with their fruit and from the dirt on their hands from digging for tubers, etc. The B12 in soil comes from decomposing insects. So, essentially this source of B12 isn't truly vegan BUT, apparently there's tons of B12 in Nutritional Yeast, which is a staple in most vegan households. Failing that, grow your own spuds and carrots and don't wash all the dirt off - et voila! Plenty of B12. Please encourage people to be vegan. It's the most important thing you'll do.
Can you please confirm you are saying vegan Kids die on a vegan diet.....REALLY?????

Nutritionist Julianne Taylor, who works out of a Grey Lynn clinic in Auckland, now treats all of her clients with a paleo-style diet, admitting that the results are much greater than any other health plan.

But she believes that paleo, which first came to popularity in the early 2000s, is effective as it's essentially about eating whole foods and that true paleo isn't about focusing on low carb but eliminating grains.

"Paleo isn't necessarily about being low carb," she explains. "You could be eating a lot of root vegetables. But it's about eliminating sugar, processed foods, removing all those additives and highly refined grains, and not buying cakes and biscuits from the supermarket.

"And it doesn't have to be an extreme diet, but a framework of your normal eating plan. Veganism is actually an extreme diet. Kids die on a vegan diet, kids don't die on a paleo diet. Nobody's died from not having bread."

I am a registered nutritionist (NZ) specialising in diets based on whole, natural food to improve health. I am particularly interested in dietary changes that reduce inflammation and symptoms of autoimmune disease

I am a registered nutritionist (Registered Nurse, PGDipSci, nutrition) based in Grey Lynn, Auckland, New Zealand. My focus is on using a whole food diet to improve health, manage weight and reverse disease. My own health improved using a palaeolithic template (as recommended by Loren Cordain and others) with balanced meals and portion control (Originally inspired by the Zone Diet). I have complete

Operating as usual


Rates of hospitalisation in age groups for delta and omicron, and the effect of vaccination, 1,2 and booster. Taken from UK data, collated by University of Canterbury

Pre-infection deficiency of vitamin D is associated with increased disease severity and mortality among hospitalized COVID-19 patients: Study affirms that sufficient vitamin D levels may positively influence the outcome of infection 08/02/2022

Pre-infection deficiency of vitamin D is associated with increased disease severity and mortality among hospitalized COVID-19 patients: Study affirms that sufficient vitamin D levels may positively influence the outcome of infection

Now is a good time to top up your vitamin D levels. Get some sun on your skin around midday, for a few minutes, 5 - 20 depending on your skin colour. No block, outside, not through a window. Do not burn. The UVB is highest at this time and that is the important UV ray for increasing your vitamin D. Later in the day UVB drops so this is why you need to be out when the sun is high in the sky.
Vitamin D protects against severity of respiratory infections, including Covid.

"Pre-infection deficiency of vitamin D is associated with increased disease severity and mortality among hospitalized COVID-19 patients
Study affirms that sufficient vitamin D levels may positively influence the outcome of infection"


Pre-infection deficiency of vitamin D is associated with increased disease severity and mortality among hospitalized COVID-19 patients: Study affirms that sufficient vitamin D levels may positively influence the outcome of infection In a new study, researchers show a correlation between vitamin D deficiency and COVID-19 severity and mortality. The study is among the first to analyze vitamin D levels prior to infection, which facilitates a more accurate assessment than during hospitalization, when levels may be lower secondary t...


Have you changed your diet and experienced quite dramatic health improvements and / or weight loss?
For some the experience can be profound. It was for me, and anecdotally it is for thousands of others.
People have a tendency (I did myself) to attribute almost magical qualities to the particular diet that made the difference, and become somewhat religious about that diet.
Since learning a ton, and understanding food sensitivities, nutritional biochemistry, and hunger control, I've come to be more logical and interested in the mechanisms which contribute to people's success on various diets.
The first thing to look at is what is taken out and what effect that might have. For those with auto-immune issues or undiagnosed food sensitivities, removing legumes (including the most allergenic ones - soy and peanuts), dairy, eggs, and grains (especially gluten and corn) can lead to huge improvements in health (non coeliac gluten sensitivity is real). As you can see, low carb and paleo diets remove all grains and most legumes. A vegan diet removes dairy and eggs, also a common food sensitivity in AI disease. Pork and beef are listed in clinical studies as more likely to be problematic meats for some with rheumatoid arthritis, and along with removing diary and eggs, can explain why a vegan diet helps many.
Not only are food groups removed, also additives, sugar, and refined fats associated with those foods (think donuts in keto diets).
What have we added in? Unrefined vegetables increase nutrients and fibre, as well they increase the diversity of our gut microbiome. An abnormal microbiome is linked with most chronic disease.
In both paleo and low carbohydrate diets many meals have increased protein, breakfast cereals are replaced by eggs, lunch muffin by animal protein and vegetables. This increases satiety leading to weight loss.
#keto #gluten #vegan


Did a hanging challenge just for myself yesterday, after seeing posts by @peterattiamd . My gym did this knee up one a while back which I won. So decided to add some difficulty and challenge my abs as well, 45 seconds with knees up and another 45 dead hang. I could have gone longer I think. Next time.
Pretty good I think anyway - especially as I’m no spring chicken. (62)


The Effect of Gluten-Free Diet on Thyroid Autoimmunity in Drug-Naïve Women with Hashimoto's Thyroiditis: A Pilot Study - PubMed 30/01/2022

The Effect of Gluten-Free Diet on Thyroid Autoimmunity in Drug-Naïve Women with Hashimoto's Thyroiditis: A Pilot Study - PubMed


Background: Autoimmune thyroid disease is often accompanied by celiac disease.

Objective: The purpose of this study was to investigate whether a gluten-free diet affects thyroid autoimmunity, hypothalamic-pituitary-thyroid axis activity and thyroid function tests in women with Hashimoto's thyroiditis and incidentally found positive anti-tissue transglutaminase antibodies.

Methods: The study included 34 women with autoimmune thyroiditis divided into two group. The patients belonging to the first one (group A, n=16) complied with the gluten-free diet for 6 months, while the remaining patients (group B, n=18) remained without any dietary treatment. Serum titers of thyroid peroxidase and thyroglobulin antibodies, as well as serum levels of thyrotropin, free thyroid hormones and 25-hydroxyvitamin D were measured at the beginning of the study and 6 months later. Based on thyrotropin and free thyroid hormone levels, Jostel's thyrotropin index, the SPINA-GT index and the SPINA-GD index were calculated.

Results: All patients completed the study protocol. In group B, serum thyrotropin and free thyroid hormones levels, serum 25-hydroxyvitamin D levels as well as the calculated indices remained at the similar levels. The gluten-free diet reduced thyroid antibody titers, as well as slightly increased 25-hydroxyvitamin D levels and the SPINA-GT index. In group A, the impact on TPOAb and TgAb titers correlated with the changes in the SPINA-GT index, whereas the impact on TPOAb with the changes in 25-hydroxyvitamin D levels.

Conclusions: The obtained results suggest that the gluten-free diet may bring clinical benefits to women with autoimmune thyroid disease.


The Effect of Gluten-Free Diet on Thyroid Autoimmunity in Drug-Naïve Women with Hashimoto's Thyroiditis: A Pilot Study - PubMed The obtained results suggest that the gluten-free diet may bring clinical benefits to women with autoimmune thyroid disease.


This is very interesting (From Medscape)

Disruption of the bacteria in the gut is linked with susceptibility to long COVID-19 syndrome, according to new findings.

While links have been found between the gut's microbiome and COVID-19, as well as other diseases, this is the first published research to show a link specifically to COVID's long-term effects, the investigators, based at the Chinese University of Hong Kong, wrote in Gut.

"To our knowledge, this is the first study to show that altered gut microbiome composition is strongly associated with persistent symptoms in patients with COVID-19 up to 6 months after clearance of SARS-CoV-2 virus," said Siew Ng, MBBS, PhD, associate director at the university's Center for Gut Microbiota Research. At three hospitals, the researchers enrolled 106 patients with COVID-19 from February to August 2020, and compared them with people who did not have COVID, recruited in 2019. The severity of COVID in the enrolled patients was mostly mild to moderate.

At 3 months, 86 of the COVID patients had post–acute COVID-19 syndrome (PACS) — defined as at least one persistent, otherwise unexplained symptom 4 weeks after clearance of the virus. And 81 patients had PACS at 6 months, most commonly fatigue, poor memory, hair loss, anxiety, and trouble sleeping.

Using stool samples for their analysis, the researchers found that, broadly, the diversity of the types of bacteria, and the abundance of these bacteria, were significantly lower at 6 months for those with PACS, compared with those without PACS and with controls (P < .05 and P < .0001, respectively). Among those with PACS, 28 bacteria species were diminished and 14 were enriched, both at baseline and follow-up. Those patients who had COVID but not PACS showed just 25 alterations of bacteria species at the time of hospital admission, and they all normalized by 6 months.

Having respiratory symptoms at 6 months was linked with higher levels of opportunistic pathogens such as Streptococcus anginosus and S. vestibularis. Neuropsychiatric symptoms and fatigue were associated with nosocomial pathogens that are linked to opportunistic infections, such as Clostridium innocuum and Actinomyces naeslundii (P < .05).

Bacteria known for producing butyrate, a beneficial fatty acid, were significantly depleted in those patients with hair loss. And certain of these bacteria, including Bifidobacterium pseudocatenulatum and Faecalibacterium prausnitzii, had the largest inverse correlations with PACS at 6 months (P < .05), the researchers found.

"Particular gut microbial profiles may indicate heightened susceptibility," Ng said.

Although the findings were drawn from patients with earlier strains of the COVID-19 virus, the findings still apply to new variants, including Omicron, since these pose the same problem of persistent disruption of the immune system, Ng said.

Her group is conducting trials to look at how modulating the microbiome might prevent long COVID and boost antibodies after vaccination in high-risk people, she said.

"Gut microbiota influences the health of the host," Ng said. "It provides crucial benefits in the form of immune system development, prevention of infections, nutrient acquisition, and brain and nervous system functionality. Considering the millions of people infected during the ongoing pandemic, our findings are a strong impetus for consideration of microbiota modulation to facilitate timely recovery and reduce the burden of post–acute COVID-19 syndrome."

John Haran, MD, PhD, associate professor of microbiology and physiological systems and emergency medicine at the University of Massachusetts, Worcester, said the research adds to the evidence base on the gut microbiome's links to COVID, but there was likely be no clinical impact yet. Still, he said the findings linking specific species to specific symptoms was particularly interesting.

"Very early on during hospitalization, [the researchers] saw these differences and correlated out with people who have longer symptoms, and especially different groups of people that have longer symptoms, too," said Haran, who has done research on the topic. "It's very different if you have different symptoms, for example, you keep coughing for months versus you have brain fog and fatigue, or other debilitating symptoms."

Haran noted that the findings didn't identify bacteria types especially linked to COVID, but rather species that have already been found to be associated with a "bad" microbiome. He also pointed out that the patients enrolled in the study were not vaccinated, because vaccines weren't available at the time. Still, further study to see whether modulation of gut bacteria can be a therapy seems worthwhile.

"Microbiome modulation is pretty safe, and that's really the next big step that needs to be taken in this," he said.

For now, the findings don't give the clinician much new ammunition for treatment.

"We're not there yet," he added. "It's not as if clinicians are going to tell their COVID patients: 'Go out and buy some kale.' "

Eugene Chang, MD, professor of medicine at the University of Chicago, who has studied the gut microbiome and gastrointestinal disease, said it's "too preliminary" to say whether the findings could lead to a clinical impact. The measures used merely identify the microbes present, but not what they are doing.

"These measures are unlikely to perform well enough to be useful for risk assessment or predicting clinical outcomes," he said. "That being said, advances in technology are being made where next generations of metrics could be developed and [be as] useful as stratifiers and predictors of risk."

Seeing shifting patterns associated with certain symptoms, he said, is "notable because it suggests that the disturbances of the gut microbiota in PACS are significant."

But he said it's important to know whether these changes are a cause of PACS in some way or just an effect of it.

"If causative or contributory — this has to be proven — then 'microbiota modulation' would make sense and could be a priority for development," he said. "If merely an effect, these metrics and better ones to come could be useful as predictors or measures of the patient's general state of health."

As seen in his group's work and other work, he said, "the gut microbiota is highly sensitive to changes in their ecosystem, which is influenced by the health state of the patient."

Photos from Julianne Taylor, Registered Nutritionist's post 18/01/2022

High LDL while triglycerides are low and HDL is high, is a much discussed issue particularly amongst the lower carb community.
I until about 5 years ago I had the view that high LDL in this context was completely safe and of no concern- that is until my own LDL went up to levels that scared my doctor.

When I had my LDL particle numbers and size measured as well as oxidised LDL and got a calcium score done, and found all was not as rosy as I thought - I started questioning this rhetoric.

I no longer believe that high LDL by itself is safe.

This tweet thread by Stephan Guyenet perfectly sums up this change in view that many of us now have.

As a result of my own elevated LDL, and it’s link to saturated fat (for me) I no longer think that unlimited amounts of saturated fat causing high LDL is safe.

At the time I changed my diet- switching to adding only monounsaturated fats, eating lean meat as well as adding psyllium and other soluble fibres. My LDL reduced to a level both I and my doctor are happy with.

I have a horrendous history of heart disease on my father’s side and I do not want to take unnecessary risks.

#ldl #cholesterol #nutrition #dietcholesterol #nutritioncoach #saturatedfat #heartdisease


In the previous post, I showed that New Zealander's diets were deficient in many important nutrients. One reason for this is that a large percentage of our diet comprises ultraprocessed foods, those with the main ingredients being white flours, sugar and refined oils.
The average New Zealand diet contains about 200 grams of flour. If this is ALL true whole grain as opposed to bleached white flour, an individual would get significantly more nutrients than if all the flour was bleached white. The graphic shows the difference in nutrients between them.Some nutrients in 200 grams of whole wheat reach 70% of the RDA.
How do you choose whole grain? Look at the label - the first ingredient will list whole grain, or whole wheat. Often there is a mix of both whole and refined grains. The fibre content will help you decide. Per 100 grams of whole grain there is around 40 grams of fibre. The more fibre the more likely there will be a high percentage of whole grain.
If you are gluten sensitive, the same applies to other non gluten grains or pseudo grains like rice and buckwheat.
For example choose whole grain oats or oat bran for your porridge, whole grain rice, milled whole seeds.
And for those on the auto-immune protocol, flours like tapioca starch are highly refined, which is why we recommend they make up a small part of the diet.
As a general rule reduce the amounts of refined starch and grains, sugar and refined seed oils so they make up a small percentage of your diet, and increase the amounts of whole vegetables, seeds, grains, whole food fats and a variety of proteins so that they form the largest portion of your diet.
The information about nutrients in this graphic is from nutritiondata.com
#nutrientrich #NewZealand #wholegrain #micronutrients #vitamins #minerals #wheat #flour #registerednutritionist #Nutrition

Our Story

I am a nutritionist (Registered Nurse, PGDipSci, nutrition) based in Grey Lynn, Auckland, New Zealand. My focus is on using a whole food diet to improve health, manage weight and reverse disease. My own health improved using a palaeolithic template (as recommended by Loren Cordain et al) with balanced meals and portion control (Originally inspired by the Zone Diet). I recently completed a post grad diploma in nutrition science at Massey University, with a reseach project on the experience of people with rheumatoid arthrits using a paleo diet and auto-immune disease. I enjoy delivering seminars on various nutrition related topics, and also work one on one with anyone who needs advice on diet. Skype and phone appointments are also possible.

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