'The Medicinal Chef' on food as medicine and fixing our broken food system
Dale Pinnock, widely known as 'The Medicinal Chef', is a renowned nutritionist, chef, author, and television presenter with over 30 years of experience in the industry. His passion for nutrition ignited at the age of 11 when he sought alternative solutions for his acne, leading him to delve into extensive research on the subject. He holds a degree in Human Nutrition, a degree in Herbal Medicine, and a postgraduate degree in Nutritional Medicine. Throughout his career, Dale has authored over 20 books focusing on the medicinal properties of food. He emphasises the importance of simple, wholesome foods to lead a healthy, happy life.
Dale has recently partnered with DR.VEGAN®, because we have a shared mission to educate by giving clarity on nutrition. To kick things off, we asked Dale to answer some questions about his experience to date, including how he came to do what he does now as well as his personal views on food and nutrition.
Get to know Dale
What inspired you to become a nutritionist and a herbalist?
Like many people, it was my own health challenges that led me down this path. From the age of about 10 or 11, I started getting really bad acne. It really affected me on so many levels. I went to every conceivable doctor and specialist, and nothing really worked. When I got to 15 years old, I was sat around my friend's house, and his mum gave me a book on nutrition and said ‘you have to change what goes inside if you want to change the outside'. The rest...is history. Fast forward 10 years from there, I ended up doing my first degree in Human Nutrition, my second degree in Herbal Medicine and a postgrad degree in Nutritional Medicine.
You've written 21 books. Which has had the most impact?
A tough one to answer because each one has been special. But the very first ‘The Medicinal Chef’ book changed my life. It has been translated into 20+ languages, has been used by global music icons and Hollywood stars, and was one of the biggest ever selling UK health books. It won awards, opened doors and changed the shape of my career. It holds a very special place for me.
When did you start getting into cooking?
I have been cooking since I was FOUR, believe it or not. As soon as me and my sister were old enough to know what a saucepan was, my mum would have us in the kitchen helping her cook. Such an essential skill to teach kids!
Delicious recipes to try
Our food system
A recent House of Lords report says our food system is broken - do you agree?
Massively, and I do not trust this lot to do anything about it. They seem to want to eradicate farmers and completely stifle businesses with bizarre and punitive taxes. It is the huge corporates that are creating awful food. They are also the ones that can weather the storms of dysfunctional taxation. It is the small independent businesses that are the ones pushing new ground and trying to provide healthier options. When they are completely taxed out of the market or continually hit by the cost of living…where does that leave us? I just find it disgustingly insincere when governments state the obvious on one hand and take action that prevents any kind of solution on another. There is so much broken. Then, of course, we have food availability, food poverty, lack of education around what healthy choices are... the list is ever-growing. We have a LOT of work to do.
Should food be thought of more as a medicine?
It absolutely is. An external substance with the ability to influence specific aspects of physiology in such a way as to promote healing and improve key disease processes. Food is very much a medicine to me. When we break it down, it is all biochemistry. Whether we are dealing with essential fatty acids, micronutrients, polyphenols, alkaloids or paracetamol. They are all specific substances interacting with human physiology. If we understand that, then we can use it to our advantage. It isn’t about alternatives; it’s all part of one big picture.
Why do you think modern medical training doesn't include food and nutrition?
Time constraints. When I did my postgrad, most of my fellow students were GP’s. They are acutely aware of the importance of nutrition, but much of medicine is, of course, allopathic pharmaceuticals, surgical procedures, pathophysiology and differential diagnosis. With so much to learn, there has to be a hierarchy. I work very closely with dozens of GPs, and they absolutely are on board in this day and age. They just have to take the leap and do their training post-qualifying.
Food trends
Thoughts on meal replacement and green powder shakes?
I use greens powders daily, but as an addition to my diet. An extra nutrient injection. I am not a fan of the idea of ‘meal replacements’.
Of the fad diets out there, are there any you recommend?
No, they all have the same basis for being effective. As different as they all are, they all report incredible healing transformations. What gives? Well, they are all unified by one single factor. They all leave out the rubbish that makes us sick in the first place. Build your diet around the exact opposite. Build it around whole foods.
Are there any foods you think are overrated in terms of health benefits?
In terms of foods that I think are overrated, I'd probably have to say apple cider vinegar or celery juice. I mean, come on now... could anything really have THAT many benefits??
Top tips
If someone wanted to make just one small dietary change for better health, what would you recommend?
Ditch the processed foods and opt for whole. Swap over to a whole foods diet and most of the pieces of the puzzle will come together.
What are the most important everyday foods to support gut health?
Plants! The variety of fibres in plant foods creates a healthy and abundant microbiome. Many of them are very complex carbohydrates that don't get broken down in the small intestine like simpler carbs do. These actually require a fermentation process - called saccharolytic fermentation - by the gut bacteria. When this happens, the bacteria grow in both diversity and number.
If you had to spend a year on a desert island, what 6 foods would you take with you or make sure you could grow?
If I had to choose, I would probably have to go for red onions, garlic, cavolo nero, King Edward potatoes, beetroot and sweet potatoes.
For someone on a budget, what are the best ways to eat healthily without breaking the bank?
Tinned beans! I'm not talking baked beans here. I mean the likes of black beans, butter beans, chickpeas, etc. They are very cheap and make an excellent base for a main meal.
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