Tim McNeilly
Tim’s interest in health and nutrition started over 25 when he was given a copy of Fit For Life. This one book changed my life – ‘flicked a switch’ so to speak.
Shortly after that, as a compassionate being, I became a vegetarian for the health benefits.
Over the years I have delved deeper into finding out what makes our bodies work optimally and have come to the understanding that we require clean water, chemical-free food, fermented foods (as probiotics), enzymes, vitamins and minerals (some of which I have found in insufficient quantities in food).
I first began fermenting beer (which I think is fairly common amongst aussie guys). This lasted about a year before I was given some milk kefir grains and that’s where my real fermenting experience begun. Locating good quality milk back then was a lot harder than it is now.
About a decade ago, I attended a workshop with Donna Gates (Body Ecology Diet) and that inspired me to take this journey even further. I started making coconut kefir and made my first batch of sauerkraut.
More recently, I studied with Fred Bisci (Raw Food fanatic), who explained very clearly the importance of consuming a majority of our diets raw.
In 2010 I attended a raw food gathering in Vilcabamba, Ecuador which further expanded my knowledge and understanding of how our bodies utilise the nutrients we ingest. It was great to hang out with Matt Monarch and Angela Stokes-Monarch and soak up as much info as I could.
Over the last 2-3 years, I have been trying all sorts of different ferments, and although I am not a master, I am still learning what works and doesn’t work. This has got me to where I am now – able to educate interested people in Functional Foods – foods that work for you and your families.
May the journey continue into the universe and beyond…..
