We all talk a good game about how to eat, what to eat, and the importance of preparing our own food from quality ingredients. The truth is that everyone faces the same dilemmas from time to time. Whether it's travel, working late, business lunches, social outings, or simply not being interested in cooking, there are many reasons that eating that home cooked meal may not always be possible.
I've decided to pose a series of questions to our members on a weekly basis on what gets them through these situations. You might be surprised at some of the answers and others might be exactly what you expected — either way, I'm hopeful that this will help you navigate your way through the myriad of awkward, inconvenient, or simply lazy situations you find yourself in.
Dan Trussler from Colchester, United Kingdom
CA: Do you put much thought into where you eat out? Or do you simply go anywhere and try to make do with what's on the menu?
DT: I'm fortunate enough to be able to tolerate most foods and so will happily go to dinner wherever I'm invited to by friends and family. I will however ask the restaurant where they source their animal products from and if I'm not satisfied with the answer will stick to a vegetarian meal.
CA: Most memorable restaurant meal in (or near) Colchester?
DT: The most memorable recently was Wine and Kitchen, we'd been recommended by a friend on our return to the area where I grew up. It certainly didn't disappoint, the fillet steak was delicious and my partner said the same about her baked cod. Even our 18 month old son was mesmerised, he wasn't asking to sit on either of our laps and very content to savour his food for once! For something a little different, we do love a trip to the coastline at Mersea Island and The Company Shed. Amazingly fresh oysters, lobster and dressed crab. It's like stepping back in time with guests bringing their own bottle of wine to accompany their seafood and attracts many customers from London.
Wine and Kitchen
CA: Most memorable restaurant meal outside of Colchester?
DT: We ate at many wonderful places during our time in Brisbane, Australia. There's just something about being able to eat outside for the majority of the year. One particular restaurant that springs to mind was NOA in Edge Hill, which is just outside Cairns. We stayed here after Scuba Diving on the Great Barrier Reef and came across the restaurant by accident. Highly recommended for anyone heading to the reef, I can still bring back the pleasurable feelings associated with the pork belly from that evening.
CA: For people with special diets, how do you suggest they talk with restaurant staff in order to get what they need?
DT: I think it's something about us Brits that makes many of us feel awkward asking such questions at a restaurant. My mother in law cringes every time I ask whether the meat has been grass fed and finished and if the seafood was farmed. However I encourage my patients to ask the questions right at the outset so there's less stress involved nearer the time of ordering and then eating, as we know this sympathetic state can be equally as detrimental as choosing poorly.
CA: Do you prepare an emergency meal when you travel? If so, what do you include?
DT: I often tend to plan an extended fast with travel if necessary, I certainly wouldn't eat anything from any of the services located on the British motorways (except Gloucester Services which is excellent). If I were to prepare something, it would be pretty simple like some coconut oil and almonds.
CA: Your favorite quick meal to prepare at home?
DT: Omelette, local eggs from the farm with spinach, onion, mushrooms and any other ingredients in the fridge, served with salad. We've just signed up to the local community vegetable scheme at Bennison Farm to ensure the highest quality local produce. We've also just invested in cast iron pans to limit toxic exposure from some non-stick appliances.
CA: Do you consume alcohol? Explain why you think it is or isn’t a good idea.
DT: Very occasionally. Up until recently I was working in professional sport at Worcester Warriors Rugby Club and whilst watching the game (I didn't work matchdays!) I'd really enjoy a local cider. Sometimes I'll have a glass of wine with a meal too. The research I've read on alcohol generally accepts that in moderation it's fine for most people, I suspect it'll be easier soon for people to know whether they have the genotype that effects their ability to detoxify alcohol.
CA: In terms of food, what is your guilty pleasure?
DT: I'm still on a journey to re-train my body out of desiring something sweet after meals. It's a work in progress, my recent Organic Acids results on myself and my partner have helped to reinforce this as we both had markers of Gastro-Intestinal dysbiosis. However both my partner and my Mum are awesome at making crumble using apples from my Grandad's orchard and keeping the sugar content minimal. A fantastic treat after a family meal!
Daniel graduated from the prestigious British School of Osteopathy in London and has practiced as a registered osteopath for many years both in the UK and Australia. During this time he has expanded his knowledge and skill set to include nutritional evaluations, lifestyle coaching and Functional Medicine training. Learning from experienced mentors such as Howard Beardmore DO and Dave Hompes has given Dan the confidence to tackle difficult health challenges. He and his team now offer bespoke 3, 6 and 9 month programs to clients that treat the root cause of health concerns. We utilise laboratory testing to gain an accurate examination of the biochemical make-up of each client to best help them towards their goals. This is followed by a detailed insight into the four pillars of health; sleep, diet, physical movement and stress management.