Marko Humphrey

Marko is a registered nutrition professional with a Master's degree in Human Nutrition and a Postgraduate Diploma in Nutritional Therapy. He is a member of the British Association for Nutrition and Lifestyle Medicine (BANT) and the Association for Nutrition (AfN).Marko has held a variety of roles in the food industry, including food analysis, microbiology, quality control and product development. More recently, he has spent more than 25 years working in personal nutrition and health promotion.His particular areas of interest include digestive health and the powerful link between nutrition and mental wellbeing. He believes that good nutrition doesn't have to be complicated and is passionate about helping people make small, sustainable changes that improve their long-term health.

Wide variety of foods, full of different micronutrients

Micronutrients Part 1: Minerals

When we hear the word micronutrients, it can be easy to assume they aren’t that important. After all, “micro” refers to the tiny amounts we need, usually measured in milligrams or micrograms. But despite the small quantities, minerals play a big role in keeping our bodies working properly. Most of us have heard about minerals

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