Marzini Clinic

01/09/2026

Should You Still Eat Margarine?

Modern margarine is low in trans fats but still carries health concerns because it is ultra‑processed, high in omega‑6 seed oils, and structurally altered through hydrogenation or interesterification. Butter has more saturated fat, but margarine has more processing‑related risks. Let’s look into the facts:
1. Ultra‑processing
Margarine is made by hydrogenation, interesterification, emulsification, bleaching, deodorising, and stabilising vegetable oils. The Diabetes Australia article confirms margarine is “an ultra‑processed food” and was historically made through hydrogenation .
Ultra‑processed foods are associated with:
Higher inflammation
Higher cardiovascular risk
Higher metabolic disease risk
This is not because of one ingredient—it’s the processing profile.

2. Omega‑6 overload
Most margarines use soybean, sunflower, safflower, cottonseed, or canola oils (confirmed in the manufacturing description) . These oils are high in omega‑6 linoleic acid, which promotes:
Pro‑inflammatory eicosanoid production
Oxidative stress
Imbalanced omega‑3:6 ratios
This is one of the biggest concerns.

3. Interesterified fats
Modern margarines often avoid trans fats by using interesterification instead of hydrogenation. Interesterified fats are structurally modified triglycerides. Emerging research suggests they may:
Alter insulin sensitivity
Disrupt normal fat metabolism
Affect liver enzymes

4. Residual trans fats
Modern margarines contain ≤3.3% trans fats, similar to butter’s natural ~3% . So trans fats are no longer the main problem—processing is.

5. Additives and stabilisers
Margarine contains:
Emulsifiers
Preservatives
Colouring agents
Flavouring agents
Acid regulators
Most Butter contains: cream + salt. ( some can contain canola oil- so please check)

6. High omega‑6 + high processing = higher cardiovascular risk
Even though margarine has less saturated fat, the combination of:
ultra‑processing
omega‑6 dominance
interesterified fats may offset the theoretical cardiovascular benefit.
So… how unhealthy is margarine really?
Moderately unhealthy, but not because of trans fats. The health concerns come from:
ultra‑processing
altered fat structures
high omega‑6 seed oils
additives
inflammatory potential

Personally I avoid it and choose other products like hummus, tahini butter or ghee !!!!!!!!!

23/08/2026

Jaggery (often spelled jaggary or gur)
is a traditional, unrefined sugar made from sugarcane juice or palm sap, that retains molasses, giving it a rich caramel-like flavour and higher mineral content than white sugar. It’s widely used in India, Sri Lanka, Nepal, Pakistan, and parts of Southeast Asia for sweetening foods, making Ayurvedic remedies, and adding depth to savoury dishes.

Because it’s not centrifuged or chemically refined, jaggery keeps its minerals, antioxidants, and natural colour. It is used for sweeting food and drinks and in Ayurvedic it is used to support digestion and the respiratory system.
Key Nutritional Benefits of Jaggery
1. Rich Source of Iron
Jaggery contains up to 11 mg iron per 100 g, making it helpful for supporting hemoglobin levels — especially in populations with low dietary iron. Note: A typical serving (1 tsp–1 tbsp) provides only 4–12% of daily iron needs.
2. High in Potassium & Magnesium
These minerals support:
• Electrolyte balance
• Muscle function
• Blood pressure regulation
3. Contains Antioxidants & Polyphenols
Because jaggery retains molasses, it contains:
• Phenolic antioxidants
• Phytonutrients
• Organic acids These help reduce oxidative stress and support cellular health.
4. More Nutritious Than Refined Sugar
White sugar = pure sucrose with no minerals. Jaggery = sucrose + minerals + antioxidants. This makes jaggery a better sweetener choice, though still a sugar.
5. Mild Digestive Support
Traditional medicine uses jaggery after meals to stimulate digestion. Scientific evidence is limited, but jaggery may help activate digestive enzymes.
6. Respiratory Support (Traditional Use)
Workers in dusty environments often consume jaggery to help clear respiratory passages. Some studies suggest anti allergic properties.
7. Energy Boost Without Sharp Crash
Jaggery’s complex carbs break down more slowly than refined sugar, offering steadier energy.

⚠️ Limitations & Considerations
• Still high in sugar → excessive intake increases risk of metabolic disease.
• Nutrient amounts are small unless consumed in large quantities (not advisable).
• Quality varies — darker jaggery usually contains more minerals.

Best Ways to Use Jaggery
• As a sweetener in tea/coffee
• In Ayurvedic digestive tonics
• In porridges, lentils, or traditional sweets
• Combined with ginger for respiratory support

25/05/2026

Vitamin D 3
Why Vitamin D3 matters and especially more in Winter !
Shorter days, weaker UVB rays and more time indoors mean your skin produces far less vitamin D3. This seasonal drop influences several key systems:

• Immune defense — Vitamin D supports immune regulation and helps the body respond to infections. Low levels are linked to more frequent colds and flu. (Research even stated that good vit D levels are better in preventing a cold and flu that even flu vaccines!!!)

• Mood and mental health — Reduced vitamin D is associated with low mood and seasonal affective disorder (SAD), partly due to its role in serotonin regulation.

• Bone and muscle strength — Vitamin D3 helps absorb calcium and phosphorus. Deficiency can contribute to bone pain, muscle weakness and long term bone density loss.

• Energy levels — Persistent fatigue is a common sign of low vitamin D, especially when sunlight exposure drops.
Why Winter Causes Deficiency

• UVB rays are too weak in many regions during winter months for the skin to produce adequate vitamin D.
• More clothing and indoor time reduce skin exposure even further.

• Higher latitudes (including southern Australia in winter) experience a sharper decline in UVB intensity.
How to Maintain Healthy Levels in Winter
Most people can benefit from a winter strategy that combines sunlight, food, and possibly supplements:

• Midday sunlight when possible — Even 10–30 minutes outdoors helps, though UVB may still be limited depending on latitude.

• Vitamin D–rich foods — Fatty fish, egg yolks, fortified milk, cereals and mushrooms exposed to sunlight.

• Supplements — Many adults need additional vitamin D3 in winter, but the only way to know your needs is through a blood test.

• Light therapy lamps — Helpful for mood and may support vitamin D indirectly.

The best D3 supplement is calcifediol monohydrate, ordinary vit D 3 takes a long time to reach adequate levels in the blood and it can take up to 3 month before these blood levels are reached, where as monohydrate can do it in 1 month. So avoid the flu and improve your mood, take vitamin D3. Our clinic stocks the better form of D3, just pop in and we will advise you on how to take it.

14/05/2026

Use herbs for your Digestive Disturbances. Clinic

06/05/2026

06/05/2026

Should you take a vitamin supplement?
There’s no universal answer, but there are some realities worth acknowledging:
🌭 1. Modern diets often miss the mark
Many people rely heavily on:
Fast food
Ultra‑processed meals
Long‑shelf‑life packaged foods
These tend to be calorie‑dense but micronutrient‑poor. So yes, nutritional gaps are common, especially in the fast paced, stressful environment we live in.

🌾 2. Farming and food storage can reduce nutrient density
This is a real phenomenon:
Soil depletion can reduce mineral content in crops
Long storage and transport reduce vitamin C and B‑vitamins
Heat processing destroys some nutrients
Food today isn’t necessarily “bad,” but it’s not always as nutrient‑rich as it could be.

🧩 3. Supplements can help fill gaps — but they’re not magic
A general multivitamin can act like a nutritional safety net. It won’t fix a poor diet, but it can help cover common shortfalls such as:
Vitamin D
B‑vitamins
Magnesium
Iron (especially for some women)
Omega‑3s (if you rarely eat fish)
But supplements aren’t a replacement for whole foods, and taking large doses without guidance isn’t wise.
So is it a “good idea”?
For many people, yes — a basic, moderate supplement can be reasonable. Not because vitamins are a cure‑all, but because modern lifestyles often leave gaps.

The key is:
Stick to standard doses
Avoid megadoses
Use supplements as backup, not as your main strategy!
The bigger picture is even with supplements, the foundation is still the same:
Eating real, minimally processed foods
Getting enough protein
Including fruits, vegetables and whole grains and healthy fats
Change your foods around, do not eat the same food daily.
Supplements help, but they don’t replace the basics. That is why they are called :"Supplements" as they supplement your diet and lifestyle!
For more information about which supplements are best for you, ask us, with more than 35 years of experience we have the knowledge to assist you.

01/05/2026

Skin Care Products -What are you using? BlueVibe Serum Natural Skincare with methylene blue!

27/04/2026

Are you familiar with Ghee?

Ghee is a type of clarified butter made by slowly heating butter until the water evaporates and the milk solids separate, leaving behind pure golden fat. It originated in India and is widely used in cooking, traditional medicine, and cultural rituals
Ghee is not butter!
Ghee vs. Butter (Quick Comparison)
Feature --------------- Ghee - -----------------Butter
Lactose/Casein - ---Very low ------------- Present
Smoke Point - ------Very high - ------------Lower
Flavor - ------------Nutty, rich ------------- Creamy
Shelf Life - Long, doesn’t need refrigeration - ---Shorter
Nutrient Retention - Higher (due to low-heat processing) - ----Lower
SCIENCE‑BACKED BENEFITS OF GHEE in point form
1. High Smoke Point → Safer High‑Heat Cooking
Ghee’s smoke point is around 232–250°C, much higher than butter.
This reduces oxidation and formation of harmful compounds when frying or sautéing.
2. Contains Butyrate → Gut & Colon Support
Ghee naturally contains butyric acid, a short‑chain fatty acid that: Fuels colon cells Supports gut barrier integrity Has anti‑inflammatory effects
3. Rich in Fat‑Soluble Vitamins (A, D, E, K)
Supports: Vision Skin repair Bone health Antioxidant protection
4. CLA (Conjugated Linoleic Acid) → Metabolic Benefits
Grass‑fed ghee contains CLA, which research links to: Reduced body fat Anti‑inflammatory effects Improved lipid metabolism
5. Better Tolerated Than Butter (Low Lactose & Casein)
Milk solids are removed during clarification.
Many lactose‑intolerant individuals tolerate ghee well.
6. Supports Heart Health (When Used Moderately)
Ghee can raise HDL (good cholesterol) and may reduce LDL ( bad cholesterol)
But it is still high in saturated fat → moderation is key.
7. Enhances Nutrient Absorption
Fat improves absorption of fat‑soluble vitamins and carotenoids.
Cooking vegetables with ghee increases bioavailability.
Ghee has a very strong medical history in AYURVEDA.
Ayurveda considers ghee one of the most sattvic (pure, nourishing) foods. It is used internally, externally and medicinally.
🌿 1. Improves Digestion (Deepana & Pachana)
Ghee “kindles agni” (digestive fire) without aggravating pitta.
Supports smoother digestion and nutrient assimilation.
🌿 2. Nourishes Ojas (Vitality & Immunity)
Ghee is considered one of the best foods for building ojas, the subtle essence responsible for: Immunity Strength Emotional stability
🌿 3. Supports Brain, Memory & Nervous System
Ayurveda uses ghee for: Memory enhancement Mental clarity Nervous system nourishment
Modern review papers confirm Ayurveda’s emphasis on cognitive benefits.
🌿 4. Lubricates Tissues (Snehana)
Used in Panchakarma for internal oleation.
Helps joint lubrication, dryness and tissue nourishment.
🌿 5. Anti‑Inflammatory & Healing
Applied topically for burns, wounds, and skin repair.
Modern research aligns with this due to butyrate and vitamin E.
🌿 6. Balances All Three Doshas (Especially Vata & Pitta)
Calms the nervous system
Reduces dryness
I am using Ghee daily, it is in all my cooking and I used it instead of butter in even my cakes. Do your body a favour, swop over to it and reap the benefit.

16/04/2026

Are you getting enough Vitamin C?

Population studies suggest that true deficiency is uncommon, but inadequate intake is far more widespread than expected.
High‑income countries show 0–15% deficiency rates in the general community.

However, when researchers look at optimal levels (not just avoiding scurvy), up to one‑third of people may be insufficient.
In Australia, only 6.8% of adults eat the recommended 5 servings of vegetables and only half eat 2 servings of fruit daily — suggesting a real risk of low vitamin C intake.

This means many people aren’t deficient enough to develop scurvy, but still aren’t reaching levels associated with better immune function, collagen production and antioxidant protection.
Why is vitamin C intake is often lower than expected?
Several factors reduce how much vitamin C people actually absorb from food:
--Low fruit and vegetable intake (the biggest driver)
Cooking and storage losses — vitamin C breaks down with heat, time and exposure to air ( many vegetables and fruits can be picked green and are artificially ripened, these practices severely reduce vitamin C content in these foods)
-Diet patterns heavy in grains, meats and processed foods, which contain almost no vitamin C
-Smoking, obesity, illness and stress, which increase vitamin C requirements
-Socioeconomic and lifestyle factors that limit access to fresh produce

What counts as “enough” vitamin C?
Keep in mind that the average recommended intakes are designed to prevent scurvy and not to optimize health. Many experts argue that current guidelines underestimate what’s needed for:
immune support
collagen synthesis
antioxidant protection
metabolic and cardiovascular health
A major review suggests that we should increase our recommended intake because current values likely underestimate true needs.
Who then is most at risk of low vitamin C levels?
Research highlights several groups with higher rates of inadequacy:
-people who eat few fruits/vegetables
-smokers
-people with obesity
-older adults
those with chronic illness
-people under high oxidative stress (pollution, inflammation, high work/ emotional stress)
-individuals with restrictive diets

What type of vitamin C is best?

I personally take a vitamin C that is buffered (not acidic) like calcium / sodium ascorbate and that is combined with some bioflavonoids like rutin and quercetin. I personally take 1 gram morning and 1 gram at night.

The best foods for Vitamin C are: berries, kiwis, broccoli, kale, bell peppers, brussel sprouts, rosehips and kimchi or sauerkraut. Make sure you load up on these as well, after all we want to slow down ageing!!!!!

08/04/2026

Notice to Former Patients of Dr Karl Marzini

We are deeply saddened to inform all former patients and friends of Dr Karl Marzini of his passing at the age of 87.
Dr Karl Marzini founded the Marzini Clinic in 1984 and dedicated his life to healing, serving and supporting those in need. His compassion and commitment shaped the lives of countless patients over many decades.

All who knew him—friends, colleagues, and former patients—are warmly welcome to attend the memorial service on Wednesday, 15 April. Please RSVP: 0412 647793