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Keto, paleo, gluten-free, intermittent fasting? Prescribing the right diet for you.

By Corrin Ainley
Nutritionist, Naturopath & Body Talk Practitioner

Whether it’s to lose a few kilos, improve digestive symptoms, address your children’s health and behaviour, reduce pain and inflammation - or just have a spring clean, deciding on the right diet can be an imposing proposition.


It’s impossible to not be bombarded by a myriad of dietary options….. ketogenic diet, paleo, gluten free, low-FODMAP, plant-based or fasting, etc.
Dietary intervention is highly effective when you choose the right approach. What works for one may not work for another. As a nutritionist and naturopath, one of my greatest passions is providing clients with the most appropriate dietary recommendations, helping them to nourish their body and support healing.
As an overview, below is a list of dietary approaches for specific health conditions, however I have found best results in tailoring a diet specific to my client’s needs.

HEALTH COMPLAINT AND DIETARY INTERVENTION OPTIONS

Weight loss:   Ketogenic or low carbohydrate, intermittent fasting, detox
Compulsive eating:   Ketogenic
Auto-immune conditions Auto-immune:   Paleo diet
IBS:   Low-FODMAPS and gut healing
Allergies:   Low-histamine, Gluten free, dairy free
ADHD, Autism, learning disorders:   Gluten free, dairy free, additive and preservative free, low sugar
Mental health, anxiety, depression:   Specific proteins to support brain chemistry
Brain disorders, Alzheimer’s & Dementia:   Ketogenic
Brain related injuries:   Ketogenic
Diabetes:   Ketogenic or low GI
Polycystic Ovarian Syndrome:   Ketogenic
Epilepsy:   Ketogenic


To individualise the diet further, I often recommend a simple finger prick test to identify specific immune system-based food intolerances. This helps in knowing which foods are negatively affecting health.

Regardless of your decision, everyone will benefit from 3 simple guidelines;

  1. Eating a diet high in vegetables: 2-3 handfuls with lunch and dinner, with a wide variety and colours. Aim for 3 colours in each meal.
  2. Eating foods in their natural state: eliminating packaged and processed food, or choosing a brand that is low in sugar, and free from artificial flavours or preservatives.
  3. Eliminate refined sugars: good alternatives are honey and maple syrup, or no calorie options stevia and xylitol.

In health,
Corrin Ainley

Rener Health Clinic